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APC says 62.5c, Thermapen says 62.1. I'm happy with that
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2
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1294
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November 1, 2015
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How do you "hold temperature"?
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1
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2776
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August 9, 2015
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Meal Prep Question
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5
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3389
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September 23, 2015
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Spare Rib Tips-brisket Twice cooked and wonderful
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1
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2518
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August 4, 2015
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Reheat Twice?
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1
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1537
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August 4, 2015
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St. Louis Style Ribs 24 Hour Sous Vide
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2
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2493
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October 11, 2015
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What am I doing wrong?
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1
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1266
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July 27, 2015
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Is it OK to freeze the meat after you sous vide them?
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7
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58935
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November 4, 2015
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Herbs and Oil
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0
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1347
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July 25, 2015
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Searing in ridged or non-ridged cast iron grill pan
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4
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2334
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July 24, 2015
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Is there any way to slow down the cook time?
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4
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1513
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August 6, 2015
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Fyi > Low Temp Cooking Chart at CookingIssues.com
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2
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2304
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July 23, 2015
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One cheap and easy trick that you all need (and that Anova should sell)
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8
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2381
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January 24, 2016
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Is it possible to cook 2 steaks with different doness in the same batch?
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3
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1997
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July 30, 2015
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I am baffled by the cooking time, please help me sous vide my first steak
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4
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1633
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July 19, 2015
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Newbie egg question
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3
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1358
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July 20, 2015
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Sous Vide under the real vacuum
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0
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1492
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July 10, 2015
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Second cook in progress, question
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3
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1154
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July 7, 2015
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Eggs in a whisk demo
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4
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1374
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July 10, 2015
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Poached Eggs - Alarming Foam Mountain!
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3
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1435
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July 28, 2015
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Turkey Thighs
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1
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3439
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July 4, 2015
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4th of July Weekend in the US
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1
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2060
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December 8, 2020
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Beef liver
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1
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6193
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July 1, 2015
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Perfect Equipment for Sous Vide
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0
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1055
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June 30, 2015
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Time & Temp recipe changes?
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2
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2109
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June 28, 2015
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Wagyu recommendations?
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1
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2199
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June 29, 2015
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Sous-Vide Baked Potato?
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17
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35969
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January 1, 2021
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Connecting to iphone
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1
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1254
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June 26, 2015
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Odd Steak Color
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6
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2656
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June 27, 2015
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Fingerprints and scratches on "new" precision cooker?
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4
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1650
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June 28, 2015
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