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Sous Vide Cooking Vessel
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0
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2076
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January 22, 2017
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1st Try at cooking steaks for different doneness
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5
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2572
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January 22, 2017
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First try with APC yielded soso top sirloin
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2
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1706
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January 22, 2017
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Ramen! Black Sesame Duck Breast, 63 Degree Egg, Shiitake Mushroom, and Scallion in a Duck Dashi Broth
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3
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2427
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January 24, 2017
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Cooking Large Topside Beef Joint
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8
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9548
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February 23, 2017
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Chuck Roast over cooked
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6
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1847
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December 12, 2019
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Leg of lamb cooking time and temperature
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2
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2773
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January 21, 2017
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How can I make whole chestnuts in the sous vide?
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2
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6412
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October 28, 2018
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Cooking a fresh Gammon (ham) joint 3.9kg
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2
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2356
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January 21, 2017
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Can the cooking bag "touch" the Anova tube
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2
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21372
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January 20, 2017
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Bone broth? Long constant-temp simmer with the Anova?
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9
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7180
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October 8, 2018
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Cooking times vary with similar recipes
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3
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2064
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January 21, 2017
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First attempt with Anova, steaks very under cooked
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3
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2542
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January 17, 2017
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Sous vide scotch eggs
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4
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7375
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August 4, 2017
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Lost power about 8 hours into cooking cubed beef for chili
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3
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1982
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January 18, 2017
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Veal scallop- Time and Temperature?
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1
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1761
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January 20, 2017
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Sous Vide Egg Bites @ Starbucks Recipe?
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59
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69960
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March 8, 2019
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Filet mignon for multiple people
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6
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3492
|
May 10, 2018
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Dry meat - why?
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6
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5940
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January 9, 2017
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Traveling with a Turkey Breast
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3
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1598
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January 8, 2017
|
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Flavor in chicken breast
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9
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3343
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April 8, 2017
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Pork rolled with black pudding
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5
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1717
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September 6, 2017
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Tough Meat is tough meat
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5
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12784
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December 20, 2020
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A Steak Question
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11
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3877
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January 14, 2017
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Sterilizing & Reusing Bags
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4
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27007
|
February 15, 2017
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How to cook 2 32oz steaks
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2
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2771
|
January 8, 2017
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Longer than 72 hours for bone-in short ribs. Risky?
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8
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4599
|
June 1, 2019
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Sous Vide Galbijjim (Korean Short Ribs in a savory Pear/Apple sauce)
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2
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5731
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November 17, 2022
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Vegetarian brussel sprouts
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2
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1975
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January 5, 2017
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New to Anova Sous Vide
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3
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1747
|
January 3, 2017
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