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Timing, texture and safety--how long is too long?
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3
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1788
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April 3, 2019
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Keeping warm
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4
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4256
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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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1667
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April 6, 2019
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Pork shoulder - skin on
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14
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4235
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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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1986
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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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2097
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July 16, 2019
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Wide sous vide bags
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10
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7102
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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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1894
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March 15, 2019
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Smoked Corned beef
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1
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1407
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March 14, 2019
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Is the a Windows version of the cookbook?
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1
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1630
|
March 12, 2019
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"Now cooking" display not counting down
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1
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1285
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March 11, 2019
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Thinner steak cook time and temp
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1
|
1390
|
March 9, 2019
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Sword fish
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1
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1260
|
March 8, 2019
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Cooking Steaks for a very large group?
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5
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2170
|
March 22, 2019
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How do I know when food is done?
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5
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3546
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March 8, 2019
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Finally got a good sear
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6
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1502
|
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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1920
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March 8, 2019
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Help with small sirloin tip roast
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12
|
8120
|
March 21, 2021
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Reheating or overcooking?
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2
|
1406
|
March 4, 2019
|
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Totally overwhelmed. 😩. Why no detailed instructions with this tool?
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5
|
1743
|
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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2240
|
March 10, 2019
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unit will not heat up
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2
|
1267
|
March 2, 2019
|
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2 1/2" Rib Eye
|
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12
|
1595
|
December 14, 2019
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Noob here; meat juices in bag
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2
|
1593
|
March 3, 2019
|
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chicken thighs and chicken breast
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3
|
3011
|
March 1, 2019
|
|
When to start timing
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2
|
1826
|
February 25, 2019
|
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Freezing cooked Steaks
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40
|
5100
|
March 15, 2019
|
|
"off the bone" chicken??
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|
1
|
1400
|
February 21, 2019
|
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chicken and steak fajitas cooked together. What do you think?
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3
|
2629
|
February 15, 2019
|
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Successfully Proofing Sourdough Starter via Sous Vide
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|
7
|
11296
|
March 23, 2021
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