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Sit time after done
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|
4
|
2003
|
December 31, 2016
|
|
Bags for whole chickens in UK
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|
1
|
2048
|
September 6, 2017
|
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First cook, eggs!
|
|
2
|
1818
|
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
|
3267
|
January 1, 2017
|
|
Start with meat at room temp?
|
|
6
|
17151
|
January 11, 2017
|
|
Meat texture when reheating
|
|
3
|
2575
|
December 29, 2016
|
|
Can you freeze ingredients
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|
3
|
1769
|
December 29, 2016
|
|
Cooked Right, Not Warm Enough
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|
2
|
2652
|
December 29, 2016
|
|
Is overcooking dangerous?
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|
2
|
2398
|
December 29, 2016
|
|
Burgers through app undercooked
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|
4
|
3402
|
December 29, 2016
|
|
How long is too long?
|
|
7
|
64627
|
February 2, 2018
|
|
How much time for a 5-pound 8 bones pork loin rack?
|
|
1
|
1609
|
December 28, 2016
|
|
Cooking cornish hens
|
|
1
|
2423
|
December 29, 2016
|
|
Not very thick pork chops
|
|
2
|
2023
|
December 29, 2016
|
|
First meal with my new Anova!
|
|
1
|
1798
|
December 27, 2016
|
|
Does the bag need to be fully vacuum sealed for vegetable cooking
|
|
3
|
3949
|
February 8, 2017
|
|
Making jam to keep
|
|
1
|
1945
|
December 27, 2016
|
|
Using WiFi to send recipes while at work
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|
3
|
2534
|
December 27, 2016
|
|
My first with Anova sous vide
|
|
5
|
1532
|
December 26, 2016
|
|
Newbie questions: Fat use and reusable plastic bags
|
|
5
|
3416
|
December 27, 2016
|
|
Time for a roast
|
|
4
|
1743
|
December 24, 2016
|
|
10.5 lb bone-in rib roast - how long do i put it in the bath? help I'm a newbie!
|
|
1
|
1562
|
December 24, 2016
|
|
Weighting your vacuum bags during cooking
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|
2
|
5389
|
April 13, 2017
|
|
Cooking two hams together
|
|
5
|
8440
|
February 7, 2017
|
|
Proper temp&time
|
|
2
|
1926
|
December 26, 2016
|
|
Prime Rib Sous Vide
|
|
4
|
3970
|
December 26, 2016
|
|
Time for a 4-pound ribs roast @ 136F?
|
|
1
|
1347
|
December 23, 2016
|
|
Beef Blade roast advice
|
|
5
|
5342
|
November 21, 2019
|
|
Hungarian/Eastern European Yeast Dumplings
|
|
2
|
1864
|
December 21, 2016
|
|
Allergic to some raw foods - Sous vide and heat sensitive proteins
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|
3
|
3262
|
December 22, 2016
|