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New Sous Vide User? What Are Your Burning Qs?
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401
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48806
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December 30, 2021
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Canning pot
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1
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1457
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June 5, 2017
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Fried beef kidneys
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2
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6427
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August 4, 2017
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Cooking 5 lbs. of Porterhouse Steaks
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5
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2106
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June 3, 2017
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Lamb shanks at a lower temperature
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0
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1717
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June 1, 2017
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What Was Your Sous Vide Failure?
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16
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3411
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June 5, 2017
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Sous Vide version of classic Santa Maria Tri-Tip with red-wine reduction sauce
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2
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2064
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May 31, 2017
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First try!
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4
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1814
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May 30, 2017
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Finish on the grill over high heat?
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5
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1690
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November 11, 2019
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Pork fillet with mulberry gastrique
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2
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2446
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May 30, 2017
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App Preheating
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4
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2265
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May 27, 2017
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How do I calculate cooking time?
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7
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5377
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May 27, 2017
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Chicken feet challenge
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4
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4923
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August 18, 2017
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Easy Flank Steak - 131 degrees, 1:30 hours
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6
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2376
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May 25, 2017
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New to this, reheat question
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3
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2017
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May 23, 2017
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In search of good large format vacuum bags
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6
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4509
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May 23, 2017
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why wide range of cook times?
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3
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1846
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May 22, 2017
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First disaster. Split bags.
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4
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1936
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May 21, 2017
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Mini egg oriented foods
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1
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1562
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September 6, 2017
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Bottom round or prime rib? Hard to tell.
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9
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5646
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July 4, 2017
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calculating the weight and thickness
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2
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2729
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May 17, 2017
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Reduce, reuse, recycle.... Water
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15
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5761
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June 9, 2017
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Help! Put food in before water was at temp - need to trash?
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7
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2391
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March 12, 2018
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BBQ Sous Vide Tempeh
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4
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3544
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May 16, 2017
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More custard from ice cream
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0
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1908
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May 15, 2017
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Easy Buttery Potatoes
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2
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1668
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May 13, 2017
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Turkey breast tenderloin
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2
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3332
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May 11, 2017
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Ramen eggs are only a little tricky
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1
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2336
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May 11, 2017
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Experimenting With Tempeh - 2nd Try
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1
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1577
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May 11, 2017
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Timig to set for steaks
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5
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1832
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May 10, 2017
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