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How long to cook 5 pork chops
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6
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1387
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April 13, 2019
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50 hour brisket drop in temperature
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11
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2248
|
April 16, 2019
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Cooking edge of eye steak
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2
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3764
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April 7, 2019
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Today's ribeye steaks
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10
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1981
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April 21, 2019
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Ugly result for short ribs
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7
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1696
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April 5, 2019
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Max time between sous vide preparation and frying
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1
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1274
|
March 30, 2019
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Purchased this thinking it was making cooking easier
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7
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1384
|
February 29, 2020
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Timing, texture and safety--how long is too long?
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3
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1791
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April 3, 2019
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Keeping warm
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4
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4276
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November 28, 2020
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Importing recipes from search results
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3
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1669
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April 6, 2019
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Pork shoulder - skin on
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14
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4253
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March 5, 2020
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Can I use cling film instead of bag
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4
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1995
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March 25, 2019
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Working out cook times/temperatures
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3
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2100
|
July 16, 2019
|
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Wide sous vide bags
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10
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7175
|
April 2, 2019
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Must the clamp be at the top of the unit
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2
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1900
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March 15, 2019
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Smoked Corned beef
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1
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1417
|
March 14, 2019
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Is the a Windows version of the cookbook?
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1
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1634
|
March 12, 2019
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"Now cooking" display not counting down
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1
|
1290
|
March 11, 2019
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Thinner steak cook time and temp
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1
|
1395
|
March 9, 2019
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Sword fish
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1
|
1264
|
March 8, 2019
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Cooking Steaks for a very large group?
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5
|
2198
|
March 22, 2019
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How do I know when food is done?
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5
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3571
|
March 8, 2019
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Finally got a good sear
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6
|
1505
|
August 1, 2019
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Getting meat in the bag without messing up the sealin edges
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1
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1923
|
March 8, 2019
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Help with small sirloin tip roast
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12
|
8399
|
March 21, 2021
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Reheating or overcooking?
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2
|
1416
|
March 4, 2019
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|
Totally overwhelmed. 😩. Why no detailed instructions with this tool?
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5
|
1751
|
March 4, 2019
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Cooking a larger roast. How would you do it?
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18
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2268
|
March 10, 2019
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unit will not heat up
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2
|
1269
|
March 2, 2019
|
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2 1/2" Rib Eye
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12
|
1604
|
December 14, 2019
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