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Tough Meat is tough meat
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5
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12734
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December 20, 2020
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A Steak Question
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11
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3857
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January 14, 2017
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Sterilizing & Reusing Bags
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4
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26600
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February 15, 2017
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How to cook 2 32oz steaks
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2
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2757
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January 8, 2017
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Longer than 72 hours for bone-in short ribs. Risky?
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8
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4561
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June 1, 2019
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Sous Vide Galbijjim (Korean Short Ribs in a savory Pear/Apple sauce)
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2
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5462
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November 17, 2022
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Vegetarian brussel sprouts
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2
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1966
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January 5, 2017
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New to Anova Sous Vide
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3
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1742
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January 3, 2017
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Putting more than 1 piece of meat in a bag to cook?
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4
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24852
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April 13, 2017
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(Hot) Smoking in combination with Sous Vide
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8
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3941
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January 24, 2017
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Hotel cooking - a call for recipes
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9
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3462
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May 12, 2020
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ActivaRM (Meat Glue!) Experiment
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1
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2017
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January 2, 2017
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Wild Canada goose and wild Mallard duck w/ orange ginger glaze
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3
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4189
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January 2, 2017
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Sous vide cocktails
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16
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9942
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February 11, 2024
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Filet mignon medium
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1
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2367
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January 1, 2017
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Sit time after done
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4
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1929
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December 31, 2016
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Bags for whole chickens in UK
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1
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2036
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September 6, 2017
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First cook, eggs!
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2
|
1807
|
December 30, 2016
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Time in hrs for whole pork shoulder (boneless) of 15lbs (7kg) at 145F (63C)
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5
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3156
|
January 1, 2017
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Start with meat at room temp?
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6
|
16600
|
January 11, 2017
|
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Meat texture when reheating
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3
|
2540
|
December 29, 2016
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Can you freeze ingredients
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3
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1734
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December 29, 2016
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Cooked Right, Not Warm Enough
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2
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2630
|
December 29, 2016
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Is overcooking dangerous?
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2
|
2363
|
December 29, 2016
|
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Burgers through app undercooked
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4
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3366
|
December 29, 2016
|
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How long is too long?
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7
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62984
|
February 2, 2018
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|
How much time for a 5-pound 8 bones pork loin rack?
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1
|
1560
|
December 28, 2016
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Cooking cornish hens
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1
|
2156
|
December 29, 2016
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Not very thick pork chops
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2
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2004
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December 29, 2016
|
|
First meal with my new Anova!
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1
|
1778
|
December 27, 2016
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