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Dover sole
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2
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1947
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January 2, 2018
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My First Cook Perfiction, Thanks!!!
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2
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1395
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January 1, 2018
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Pork tenderloin
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1
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1613
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December 31, 2017
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ISO help converting cranberry chicken recipe to sous vide
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3
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1965
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January 1, 2018
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jackfruit
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4
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3309
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December 31, 2017
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Question on Pork Medallions and sous vide
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1
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1799
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December 30, 2017
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Recommendations for striploin 1,8 kg? ( ca 4 pounds)
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15
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8461
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January 2, 2018
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Beef brisket in danger zone after water level dropped to low
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4
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2939
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February 3, 2018
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Made the Pot au Creme
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1
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1227
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December 30, 2017
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Trouble with Anova - looking for help
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6
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2358
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December 30, 2017
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Water bath temperature
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6
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2362
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January 3, 2018
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Does this sound safe and feasible?
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4
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1674
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December 29, 2017
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Cooking steak well done andmedium rare
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16
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5137
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November 19, 2019
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I have a 4.6 lb New York Strip roast.
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3
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2917
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December 28, 2017
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Time & Temp for a Top Sirloin Roast done to Medium
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12
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40422
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December 28, 2017
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Anyone found a 24/48 Can Coleman Party Stacker in the UK?
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1
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1316
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December 28, 2017
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Time variances: 2 to 6 hours for tri-tip?
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2
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2980
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December 27, 2017
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Cooking in a store bought vacuum package
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4
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2943
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December 27, 2017
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Uncommonly Low Steak Temps?
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13
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4186
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December 31, 2017
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Max water bath volume
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14
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21663
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March 29, 2018
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Advice on cooking frozen food
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4
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8086
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December 25, 2017
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Spiral cut ham
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4
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1681
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December 26, 2017
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Prime Rib
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9
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4384
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January 3, 2018
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Cooking Temperature & Time
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5
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1633
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December 25, 2017
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Tough meat - How long to cook to make tender.
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13
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8921
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January 2, 2018
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Max time for a prime rib
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4
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1798
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December 24, 2017
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Timing for steak
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8
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3238
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December 28, 2017
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Stuff beef roast
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1
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1326
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December 22, 2017
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6 pound filet
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16
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3584
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December 24, 2017
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Please help prime rib
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2
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1827
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December 22, 2017
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