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How to make, transport, hold 20-30 cute little egg bites in jars and impress non-nerds
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7
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2424
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November 4, 2017
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Australian Kangaroo & Emu
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10
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3841
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November 6, 2017
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Brisket Stew
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2
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1483
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October 29, 2017
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Single diner portion of Mahi-Mahi fillet last night ;-)
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6
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1568
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October 29, 2017
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First Sous Vide was overcooked
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9
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3683
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March 17, 2019
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Duck Confit - How Long In Fridge?
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1
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2459
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October 24, 2017
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Organs (tripe, brains, heart, livers,..)
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9
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10240
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August 27, 2019
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Creme Brulee Sous Vide Fail (foamy with bubbles after cooked)
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5
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3249
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October 24, 2017
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What tips do you have for new sous viders?
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31
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10822
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March 20, 2018
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Eye Round Roast
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7
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13514
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May 12, 2020
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Tougher cuts of meat.
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14
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3634
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October 22, 2017
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First Cook - Pork Tenderloin Medium & Well Done to Satisfy Two Palates
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9
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2115
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October 24, 2017
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Salt/pepper
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1
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2114
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October 12, 2017
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Alyssa made a misteak...
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6
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2141
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October 17, 2017
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Sous Vide means "under vacuum" but that's not always the best way to cook ...
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16
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6489
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October 14, 2017
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Sous Vide then Braised
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5
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2758
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October 8, 2017
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Cooking times
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3
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2543
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October 7, 2017
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Im a Sous Vide virgin Cooking Filet Mignon
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7
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2563
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December 19, 2018
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Cook from frozen in original packaging
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8
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4630
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October 10, 2017
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What do you think about yogurt or mayo for searing?
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11
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3538
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July 16, 2018
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Ribeye steaks
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9
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2448
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October 30, 2017
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First Cook - Chuck Steak
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4
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1837
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September 27, 2017
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Pre-vacuum sealed Chicken
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4
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5705
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November 27, 2017
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Beef bottom round
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4
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2339
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September 26, 2017
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Freezing poultry after sous-vide
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2
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1766
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September 26, 2017
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How to cross cut a piece of done steak
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5
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2295
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September 26, 2017
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Sous vide italian pork sausage
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3
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1795
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September 24, 2017
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Hi New Starter Here
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13
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4375
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October 2, 2017
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What are your thoughts on cooking w/ fresh herbs?
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9
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2092
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September 22, 2017
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SV Fried chicken (without frying)
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3
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1748
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September 21, 2017
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