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Using Fish Sauce to Mimic Dry Aging
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5
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5897
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November 23, 2017
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Canning rhubarb sauce
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2
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1612
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July 17, 2017
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Best & Cheapest Beef Cuts for Steaks
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7
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10109
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June 21, 2017
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Cooker full of meat
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8
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2518
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June 22, 2017
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Sirloin Steaks with Mushroom Cream Sauce
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6
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1934
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June 17, 2017
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Cooking times by weight?
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3
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18070
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June 17, 2017
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Woah meat party at ANOVA!
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7
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2128
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June 21, 2017
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WOW!!!!! First time and it worked wonders!
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4
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2064
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June 14, 2017
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Storage of meat after using the sous vide
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2
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3095
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June 13, 2017
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Cooking white (breast) vs dark (thigh) parts of chicken
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3
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2007
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June 14, 2017
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You already know this, but Anova sous vide is magic
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5
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1952
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June 12, 2017
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Precooking for weekly meal prep
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3
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2377
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June 11, 2017
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Lamb chops
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2
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2758
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June 11, 2017
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Two steaks
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2
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1788
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June 11, 2017
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Chicken Drumstick Question
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4
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3603
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August 18, 2017
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Buffalo-ish chicken wings
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2
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1848
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June 9, 2017
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Does searing and grilling affecting the quality?
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2
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1841
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June 10, 2017
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New Anova Owner!!
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4
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2058
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June 10, 2017
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Preheat water by a specific time?
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7
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7046
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June 9, 2017
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Make my own and diverse tastes
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6
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1833
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June 7, 2017
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Chicken thighs
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6
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2589
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August 18, 2017
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Help! Tough pork
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7
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2354
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June 8, 2017
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Store bought corned Beef cook
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4
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2729
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April 4, 2018
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New Sous Vide User? What Are Your Burning Qs?
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403
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47992
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December 30, 2021
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Canning pot
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1
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1456
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June 5, 2017
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Fried beef kidneys
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2
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6396
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August 4, 2017
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Cooking 5 lbs. of Porterhouse Steaks
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5
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2092
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June 3, 2017
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Lamb shanks at a lower temperature
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0
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1707
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June 1, 2017
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What Was Your Sous Vide Failure?
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16
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3381
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June 5, 2017
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Sous Vide version of classic Santa Maria Tri-Tip with red-wine reduction sauce
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2
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2051
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May 31, 2017
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