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Lamb Shoulder Bone Out.
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3
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1620
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June 6, 2018
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Time vs. size - For how long should i cook my steak?
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5
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3980
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June 5, 2018
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Medium well
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7
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2291
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June 10, 2018
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Appetizer ideas for a large crowd?
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11
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3066
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June 9, 2018
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What is too long for a filet
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7
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2113
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May 31, 2018
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If you had to do a 3-course meal (all sous vide) to impress someone, what would you make?
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5
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2190
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June 11, 2018
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Reheating Meals with Danny
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8
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7238
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May 27, 2018
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Reheating precooked meals
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10
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2114
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May 24, 2018
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Filet mignon injecté de beurre au cognac
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9
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3227
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May 31, 2018
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overdone steak?
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7
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2630
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May 28, 2018
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Sous Vide Coulotte Steak, Grilled Corn Salsa, Smoked Ramp Pesto
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4
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2397
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May 21, 2018
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Sous vide stopped at 11th hour - is my food still edible?
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7
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9059
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May 17, 2018
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Cooked a bunch of food in my "happy place"
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1
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1830
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May 22, 2018
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Cooking Chicken and Beef tenderloin in different bags but at the same time
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6
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2521
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February 14, 2019
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Top sirloin round steak about 1 inch 180 gram
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10
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3057
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May 25, 2018
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Freezing Cooking and Refreezing
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2
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1877
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May 12, 2018
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Bone-in turkey breast
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2
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2049
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May 10, 2018
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Your pet peeves
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20
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3448
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May 17, 2018
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Reheating food
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8
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11419
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May 26, 2018
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Question about short ribs
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3
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1427
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May 15, 2018
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Butchering An Entire Cow
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12
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2462
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May 8, 2018
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Sous Vide Terminology
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4
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4649
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May 8, 2018
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finish before cook?
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3
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1408
|
May 9, 2018
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Beef Wellington
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10
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3648
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May 18, 2018
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Steaks won't come out pink no matter what.
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46
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11971
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July 16, 2018
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Experimenting with veggie burgers...
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0
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2178
|
May 7, 2018
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Smoking and freezing
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5
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2297
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May 10, 2018
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Unimpressed with fish
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22
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4086
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May 12, 2018
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Does anyone have a recipe for a pork loin roast?
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8
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4231
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May 22, 2018
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Reheating and holding chicken
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3
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2204
|
May 4, 2018
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