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Question about multiple Anova tubs and steaks
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3
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2174
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September 4, 2015
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Cooking time
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1
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1866
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August 31, 2015
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NY Strip
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8
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1876
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March 4, 2016
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Blond chocolate
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3
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1573
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October 16, 2015
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Suckling pig
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12
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5673
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September 8, 2015
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APC says 62.5c, Thermapen says 62.1. I'm happy with that
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2
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1307
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November 1, 2015
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How do you "hold temperature"?
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1
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2869
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August 9, 2015
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Meal Prep Question
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5
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3428
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September 23, 2015
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Spare Rib Tips-brisket Twice cooked and wonderful
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1
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2529
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August 4, 2015
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Reheat Twice?
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1
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1565
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August 4, 2015
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St. Louis Style Ribs 24 Hour Sous Vide
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2
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2548
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October 11, 2015
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What am I doing wrong?
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1
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1271
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July 27, 2015
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Is it OK to freeze the meat after you sous vide them?
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7
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61111
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November 4, 2015
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Herbs and Oil
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0
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1348
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July 25, 2015
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Searing in ridged or non-ridged cast iron grill pan
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4
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2585
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July 24, 2015
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Is there any way to slow down the cook time?
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4
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1548
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August 6, 2015
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Fyi > Low Temp Cooking Chart at CookingIssues.com
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2
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2354
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July 23, 2015
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One cheap and easy trick that you all need (and that Anova should sell)
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8
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2418
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January 24, 2016
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Is it possible to cook 2 steaks with different doness in the same batch?
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3
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2051
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July 30, 2015
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I am baffled by the cooking time, please help me sous vide my first steak
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4
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1708
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July 19, 2015
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Newbie egg question
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3
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1378
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July 20, 2015
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Sous Vide under the real vacuum
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0
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1498
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July 10, 2015
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Second cook in progress, question
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3
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1163
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July 7, 2015
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Eggs in a whisk demo
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4
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1381
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July 10, 2015
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Poached Eggs - Alarming Foam Mountain!
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3
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1463
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July 28, 2015
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Turkey Thighs
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1
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3473
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July 4, 2015
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4th of July Weekend in the US
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1
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2075
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December 8, 2020
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Beef liver
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1
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6347
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July 1, 2015
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Perfect Equipment for Sous Vide
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0
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1069
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June 30, 2015
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Time & Temp recipe changes?
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2
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2135
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June 28, 2015
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