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Thanksgiving Dinner Plans?
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0
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1291
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November 2, 2017
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KFC - Keto Fried Chicken SV
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16
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5579
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December 19, 2017
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Porterhouse steak 2”
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8
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2254
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November 4, 2017
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Sauces for Shrimp - recommendation?
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8
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2006
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November 4, 2017
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How to make, transport, hold 20-30 cute little egg bites in jars and impress non-nerds
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7
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2273
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November 4, 2017
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Australian Kangaroo & Emu
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10
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3706
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November 6, 2017
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Brisket Stew
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2
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1470
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October 29, 2017
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Single diner portion of Mahi-Mahi fillet last night ;-)
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6
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1527
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October 29, 2017
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First Sous Vide was overcooked
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9
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3652
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March 17, 2019
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Duck Confit - How Long In Fridge?
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1
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2457
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October 24, 2017
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Organs (tripe, brains, heart, livers,..)
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9
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9871
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August 27, 2019
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Creme Brulee Sous Vide Fail (foamy with bubbles after cooked)
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5
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3190
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October 24, 2017
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What tips do you have for new sous viders?
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31
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10698
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March 20, 2018
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Eye Round Roast
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7
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12153
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May 12, 2020
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Tougher cuts of meat.
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14
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3589
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October 22, 2017
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First Cook - Pork Tenderloin Medium & Well Done to Satisfy Two Palates
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9
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2087
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October 24, 2017
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Salt/pepper
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1
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2110
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October 12, 2017
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Alyssa made a misteak...
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6
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2119
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October 17, 2017
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Sous Vide means "under vacuum" but that's not always the best way to cook ...
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16
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6331
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October 14, 2017
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Sous Vide then Braised
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5
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2703
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October 8, 2017
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Cooking times
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3
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2524
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October 7, 2017
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Im a Sous Vide virgin Cooking Filet Mignon
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7
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2454
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December 19, 2018
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Cook from frozen in original packaging
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8
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4416
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October 10, 2017
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What do you think about yogurt or mayo for searing?
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11
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3434
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July 16, 2018
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Ribeye steaks
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9
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2414
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October 30, 2017
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First Cook - Chuck Steak
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4
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1815
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September 27, 2017
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Pre-vacuum sealed Chicken
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4
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5671
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November 27, 2017
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Beef bottom round
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4
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2267
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September 26, 2017
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Freezing poultry after sous-vide
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2
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1741
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September 26, 2017
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How to cross cut a piece of done steak
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5
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2271
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September 26, 2017
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