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Basic salmon preparation
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5
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1870
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August 28, 2018
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1st Experience with Anova (v.2) Precision Cooker
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25
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3964
|
September 1, 2017
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Significance of blue-lit wheel
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5
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2112
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January 30, 2015
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Pre-Searing or Post-Searing
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2
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2659
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December 30, 2014
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Teflon bags
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4
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4530
|
June 8, 2015
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Best surface to sit precision cooker
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7
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2561
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February 11, 2015
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For those days when one Precision Cooker just isn't enough
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0
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1329
|
December 24, 2014
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Cooking without vaccum/ziplock
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4
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1533
|
January 8, 2015
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Prime Rib Roast- How long?
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4
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8931
|
January 25, 2015
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0.x degree setting
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6
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1692
|
December 27, 2014
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Holding food after cooking
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2
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1353
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December 26, 2014
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Keep bags from floating
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49
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46377
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August 10, 2017
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Advice on cooking vessels
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7
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6786
|
April 2, 2015
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Pork loin chops time and temp question
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3
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2088
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January 8, 2015
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Steak bites?
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1
|
1793
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December 17, 2014
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Bland and Dry
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40
|
9701
|
April 12, 2017
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Thickness and bagging
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3
|
1373
|
December 16, 2014
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Unpacking
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4
|
1420
|
March 17, 2015
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Warmup and overall time
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2
|
1883
|
December 12, 2014
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Sous vide grains
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8
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3869
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December 18, 2014
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Chicken doneness
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16
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3997
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December 20, 2017
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Oil for searing
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7
|
2633
|
January 31, 2015
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Sous Vide Salmon with Hoisin Sauce in Anova Recipes
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6
|
2455
|
December 30, 2014
|
|
Units received, first impression and cook
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5
|
1493
|
December 28, 2014
|
|
Storing Your Anova Cooker
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|
37
|
17123
|
May 25, 2019
|
|
What is the recommended Vacuum Sealer for sous-vide cooking?
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|
13
|
24930
|
January 30, 2015
|
|
What sites are you using for recipes or daydreaming?
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18
|
2183
|
December 14, 2014
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Danger Zone
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5
|
2199
|
December 6, 2014
|
|
Fresh out of the box
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0
|
1156
|
December 2, 2014
|
|
Serving temp - interesting article
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1
|
1619
|
December 2, 2014
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