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Veal scallop- Time and Temperature?
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1
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1766
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January 20, 2017
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Sous Vide Egg Bites @ Starbucks Recipe?
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59
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70353
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March 8, 2019
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Filet mignon for multiple people
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6
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3556
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May 10, 2018
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Dry meat - why?
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6
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6079
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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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1610
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January 8, 2017
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Flavor in chicken breast
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9
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3374
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April 8, 2017
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Pork rolled with black pudding
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5
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1722
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September 6, 2017
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Tough Meat is tough meat
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5
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12887
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December 20, 2020
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A Steak Question
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11
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3897
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January 14, 2017
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Sterilizing & Reusing Bags
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3
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27251
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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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2782
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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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4631
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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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5847
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November 17, 2022
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Vegetarian brussel sprouts
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2
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1979
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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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1747
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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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25212
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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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4064
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January 24, 2017
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Hotel cooking - a call for recipes
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8
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3516
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May 12, 2020
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ActivaRM (Meat Glue!) Experiment
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1
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2046
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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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4284
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January 2, 2017
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Sous vide cocktails
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16
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10278
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February 11, 2024
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Filet mignon medium
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1
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2406
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January 1, 2017
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Sit time after done
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4
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1969
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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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2046
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September 6, 2017
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First cook, eggs!
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2
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1813
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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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3248
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January 1, 2017
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Start with meat at room temp?
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6
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17100
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January 11, 2017
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Meat texture when reheating
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3
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2552
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December 29, 2016
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Can you freeze ingredients
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3
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1766
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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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2643
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December 29, 2016
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