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Duck Confit Risotto
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3
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2053
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February 4, 2017
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Freezer Archeology
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3
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1947
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February 2, 2017
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Truss for even thickness
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1
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1777
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September 6, 2017
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Can I just load up the food and and plug 'er in?
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3
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2125
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January 26, 2017
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Suggestion on how to cook
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4
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2083
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January 25, 2017
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Labeling food storage bags
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2
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3194
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January 23, 2017
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Country style pork ribs?
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8
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17502
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April 14, 2018
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1st Try at Pork Tenderloin...MMMMM-Good!
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1
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1925
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January 23, 2017
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Sous Vide Cooking Vessel
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0
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2076
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January 22, 2017
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1st Try at cooking steaks for different doneness
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5
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2549
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January 22, 2017
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First try with APC yielded soso top sirloin
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2
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1700
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January 22, 2017
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Ramen! Black Sesame Duck Breast, 63 Degree Egg, Shiitake Mushroom, and Scallion in a Duck Dashi Broth
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3
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2412
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January 24, 2017
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Cooking Large Topside Beef Joint
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8
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9444
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February 23, 2017
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Chuck Roast over cooked
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6
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1826
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December 12, 2019
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Leg of lamb cooking time and temperature
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2
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2736
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January 21, 2017
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How can I make whole chestnuts in the sous vide?
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2
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6234
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October 28, 2018
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Cooking a fresh Gammon (ham) joint 3.9kg
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2
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2308
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January 21, 2017
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Can the cooking bag "touch" the Anova tube
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2
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21068
|
January 20, 2017
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Bone broth? Long constant-temp simmer with the Anova?
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9
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7047
|
October 8, 2018
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Cooking times vary with similar recipes
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3
|
2062
|
January 21, 2017
|
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First attempt with Anova, steaks very under cooked
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3
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2514
|
January 17, 2017
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Sous vide scotch eggs
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4
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7253
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August 4, 2017
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Lost power about 8 hours into cooking cubed beef for chili
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3
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1956
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January 18, 2017
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Veal scallop- Time and Temperature?
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1
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1757
|
January 20, 2017
|
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Sous Vide Egg Bites @ Starbucks Recipe?
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59
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69319
|
March 8, 2019
|
|
Filet mignon for multiple people
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6
|
3428
|
May 10, 2018
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Dry meat - why?
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6
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5703
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January 9, 2017
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Traveling with a Turkey Breast
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3
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1575
|
January 8, 2017
|
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Flavor in chicken breast
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9
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3303
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April 8, 2017
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Pork rolled with black pudding
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5
|
1713
|
September 6, 2017
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