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Inconsistent results when cooking ribeyes
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5
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3190
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March 30, 2015
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Recent Customer Service Experience
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1
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1144
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February 12, 2015
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The Juice
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10
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3347
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May 15, 2015
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Hardware issue to watch out for
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1
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1474
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February 7, 2015
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"Sous Vide Chicken Parmesan"
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2
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2205
|
February 6, 2015
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Ziploc bags for long sous vide sessions
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6
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7721
|
April 7, 2015
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Anova Precision Cooker Pro?
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1
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1328
|
February 6, 2015
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Shipping to Canada - avoiding the FedEX charge
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1
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1354
|
February 20, 2015
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Water evaporation exposed the meat - is it safe?
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4
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4099
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May 10, 2015
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Water evaporation exposed the meat - is it safe?
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1
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1805
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February 2, 2015
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SV Creme Brulee
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10
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3584
|
March 16, 2015
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Cooking two sorts of meat at different temperature for the same meal
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2
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1228
|
February 3, 2015
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Sous vide cooking time
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2
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1383
|
April 8, 2016
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Delayed start/on-set time?
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7
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6264
|
February 24, 2018
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Cooking in original vacuum package
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5
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15356
|
December 1, 2015
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Cooking a slice of cured country ham
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3
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3743
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June 10, 2015
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Weighing Down Cabbage
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1
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1280
|
January 29, 2015
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Cooking with beer
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5
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6097
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February 6, 2017
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Turkey size?
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5
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2324
|
February 6, 2015
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What does the cooking time range mean?
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3
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2793
|
January 15, 2015
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Brining:
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6
|
1474
|
January 31, 2015
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Sous-Vide food safety OR How to keep everyone alive
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17
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36282
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March 5, 2020
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Cooking a Whole Lobster
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4
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2392
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January 13, 2015
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Pre-heating the water
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5
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3156
|
January 24, 2016
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Floating - Vegetarian
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5
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2772
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June 8, 2015
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Can I Go From Freezer to Sou-Vide directly?
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9
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4863
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June 23, 2018
|
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Safest pan / material for use with culinary torch
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12
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10769
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March 7, 2016
|
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Defrosting?
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13
|
16104
|
May 9, 2018
|
|
Temperature Regulation
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|
7
|
2512
|
January 21, 2015
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Vacuum sealer - I know most of you use the ZipLoc bags for sealing the foods
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15
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9645
|
October 3, 2020
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