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Lamb Shoulder Bone Out.
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3
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1621
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June 6, 2018
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Time vs. size - For how long should i cook my steak?
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5
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4001
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June 5, 2018
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Medium well
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7
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2296
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June 10, 2018
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Appetizer ideas for a large crowd?
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11
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3078
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June 9, 2018
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What is too long for a filet
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7
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2125
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May 31, 2018
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If you had to do a 3-course meal (all sous vide) to impress someone, what would you make?
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5
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2193
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June 11, 2018
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Reheating Meals with Danny
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8
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7269
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May 27, 2018
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Reheating precooked meals
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10
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2132
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May 24, 2018
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Filet mignon injecté de beurre au cognac
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9
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3234
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May 31, 2018
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overdone steak?
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7
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2636
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May 28, 2018
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Sous Vide Coulotte Steak, Grilled Corn Salsa, Smoked Ramp Pesto
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4
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2402
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May 21, 2018
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Sous vide stopped at 11th hour - is my food still edible?
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7
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9076
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May 17, 2018
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Cooked a bunch of food in my "happy place"
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1
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1832
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May 22, 2018
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Cooking Chicken and Beef tenderloin in different bags but at the same time
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6
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2529
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February 14, 2019
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Top sirloin round steak about 1 inch 180 gram
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10
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3064
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May 25, 2018
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Freezing Cooking and Refreezing
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2
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1878
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May 12, 2018
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Bone-in turkey breast
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2
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2057
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May 10, 2018
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Your pet peeves
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20
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3469
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May 17, 2018
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Reheating food
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8
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11433
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May 26, 2018
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Question about short ribs
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3
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1433
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May 15, 2018
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Butchering An Entire Cow
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12
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2469
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May 8, 2018
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Sous Vide Terminology
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4
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4655
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May 8, 2018
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finish before cook?
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3
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1415
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May 9, 2018
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Beef Wellington
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10
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3663
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May 18, 2018
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Steaks won't come out pink no matter what.
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46
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12044
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July 16, 2018
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Experimenting with veggie burgers...
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0
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2179
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May 7, 2018
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Smoking and freezing
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5
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2301
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May 10, 2018
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Unimpressed with fish
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22
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4111
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May 12, 2018
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Does anyone have a recipe for a pork loin roast?
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8
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4237
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May 22, 2018
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Reheating and holding chicken
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3
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2214
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May 4, 2018
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