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Pork Tenderloin, Mushroom Ragoût, Carolina Gold Rice
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1
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1739
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February 11, 2017
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Sous Vide Peach Cobbler
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5
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2188
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February 15, 2017
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Do I increase time or temp?
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6
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2254
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April 14, 2017
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Bone in leg of lamb
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7
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2602
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April 15, 2022
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How should I make different kinds of jams?
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4
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2298
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February 11, 2017
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4kg Veal Joint - How long does it need and what Temperature
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1
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1685
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February 10, 2017
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Follow all the instruction but the core of the steak is not hot enough
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4
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2078
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February 11, 2017
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Tip for Cooking Burgers
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11
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4876
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February 11, 2017
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My first try with Anova precision cooker
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7
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2800
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February 11, 2017
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Advice on vacuum sealing with marinade please
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7
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43063
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January 15, 2018
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Whats your weekly prep look like?
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14
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3281
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May 1, 2017
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Is there a chart or general rule-of-thumb?
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5
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3026
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February 7, 2017
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Two day sous vide insane?
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4
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2520
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February 19, 2017
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Pasteurized=Safe to cool in Anova bath?
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6
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2844
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June 27, 2018
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St. Louis Ribs- First Try
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4
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2876
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April 14, 2017
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Cooking Time for Large Portions
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1
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4010
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February 5, 2017
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Canned Jams and Jellies
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6
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8019
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June 3, 2017
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Sous vide muffin tin egg bites
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10
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9092
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February 6, 2017
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Sous Vide Jumbo Shrimp Scampi
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3
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2068
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February 5, 2017
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Vacuum packed seasoned whole chicken
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6
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7280
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April 12, 2020
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New to my Precision Cooker
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4
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1871
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February 4, 2017
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Other uses for APC
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2
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1732
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February 4, 2017
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Duck Confit Risotto
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3
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2079
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February 4, 2017
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Freezer Archeology
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3
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1948
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February 2, 2017
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Truss for even thickness
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1
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1782
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September 6, 2017
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Can I just load up the food and and plug 'er in?
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3
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2154
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January 26, 2017
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Suggestion on how to cook
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4
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2092
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January 25, 2017
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Labeling food storage bags
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2
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3285
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January 23, 2017
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Country style pork ribs?
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8
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17735
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April 14, 2018
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1st Try at Pork Tenderloin...MMMMM-Good!
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1
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1930
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January 23, 2017
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