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Salted pork has the texture of being brined too long
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2
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1804
|
December 6, 2016
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Proofing Bread Dough on top of my Sous Vide setup?
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2
|
2851
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December 6, 2016
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Sous vide leaf lard rendering?
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3
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5067
|
January 25, 2019
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Cooking time and temperature for a shoulder lamb chop
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4
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3688
|
February 22, 2018
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Salmon w/ Citrus Zest, Braised Kale & Cherry Tomato, Sorghum Poached Clementine, Soft Scrambled Egg
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1
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1506
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December 4, 2016
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Set time to start cooking?
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6
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8544
|
February 10, 2017
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How to have my ribye steak ready 10 hours later with the WI_FI Precision Cooker?
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3
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3982
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December 4, 2016
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Roast for 35 people?
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4
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2367
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December 3, 2016
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Octopus, seeking advice
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1
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1598
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December 2, 2016
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Bone-In THICK Pork Chop
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1
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2978
|
December 1, 2016
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Bourbon Glazed Salmon w/ Sweet Potato Relish, Crispy Sage, Blue Grits
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5
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4863
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March 12, 2017
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Cook Frozen Salmon
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2
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25534
|
December 1, 2016
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Different doneness
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4
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4498
|
January 11, 2018
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How much water? How many steaks?
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16
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49802
|
June 11, 2018
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Bottom touch or Hovering?
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1
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10197
|
November 27, 2016
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Bluetooth vs WIFi
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2
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4838
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November 27, 2016
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Can't set timer
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2
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3589
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November 27, 2016
|
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Does the water have to be at temp before putting food in?
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4
|
12541
|
November 27, 2016
|
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Sous vide eggs then frying them to get hardened whites and soft yolks
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3
|
3808
|
December 2, 2016
|
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Hello All, looking for a cambro lid in canada
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14
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4346
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December 10, 2016
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Quail breasts and legs
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2
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2534
|
November 26, 2016
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Fish Tank Water
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3
|
3159
|
November 27, 2016
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Video: The Secret to the Perfect Sear
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15
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10768
|
May 2, 2018
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|
Video: The Immersion Method
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3
|
13384
|
November 25, 2017
|
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Time/temp chart WITH tickness?
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3
|
10945
|
November 30, 2016
|
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Sous Vide Spaghetti Squash?
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2
|
12715
|
January 17, 2021
|
|
Has anyone made Chef Steps Brisket?
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4
|
3085
|
August 18, 2017
|
|
Quantity of Salmon
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3
|
1958
|
November 21, 2016
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Anova Food Nerd Q+A: Simple Sous Vide Stuffing
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1
|
3101
|
November 19, 2016
|
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Why does my steak look so pale?
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15
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47209
|
November 2, 2020
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