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Hotel cooking - a call for recipes
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9
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3498
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May 12, 2020
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ActivaRM (Meat Glue!) Experiment
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1
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2025
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January 2, 2017
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Wild Canada goose and wild Mallard duck w/ orange ginger glaze
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3
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4243
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January 2, 2017
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Sous vide cocktails
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16
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10129
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February 11, 2024
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Filet mignon medium
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1
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2388
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January 1, 2017
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Sit time after done
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4
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1945
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December 31, 2016
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Bags for whole chickens in UK
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1
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2037
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September 6, 2017
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First cook, eggs!
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2
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1808
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December 30, 2016
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Time in hrs for whole pork shoulder (boneless) of 15lbs (7kg) at 145F (63C)
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5
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3205
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January 1, 2017
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Start with meat at room temp?
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6
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16866
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January 11, 2017
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Meat texture when reheating
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3
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2543
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December 29, 2016
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Can you freeze ingredients
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3
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1749
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December 29, 2016
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Cooked Right, Not Warm Enough
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2
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2634
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December 29, 2016
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Is overcooking dangerous?
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2
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2366
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December 29, 2016
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Burgers through app undercooked
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4
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3380
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December 29, 2016
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How long is too long?
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7
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63819
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February 2, 2018
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How much time for a 5-pound 8 bones pork loin rack?
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1
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1566
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December 28, 2016
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Cooking cornish hens
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1
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2310
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December 29, 2016
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Not very thick pork chops
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2
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2008
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December 29, 2016
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First meal with my new Anova!
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1
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1788
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December 27, 2016
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Does the bag need to be fully vacuum sealed for vegetable cooking
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3
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3913
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February 8, 2017
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Making jam to keep
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1
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1936
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December 27, 2016
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Using WiFi to send recipes while at work
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3
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2517
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December 27, 2016
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My first with Anova sous vide
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5
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1511
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December 26, 2016
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Newbie questions: Fat use and reusable plastic bags
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5
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3381
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December 27, 2016
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Time for a roast
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4
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1722
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December 24, 2016
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10.5 lb bone-in rib roast - how long do i put it in the bath? help I'm a newbie!
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1
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1508
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December 24, 2016
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Weighting your vacuum bags during cooking
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2
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5362
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April 13, 2017
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Cooking two hams together
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5
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8333
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February 7, 2017
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Proper temp&time
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2
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1790
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December 26, 2016
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