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Newbie Help with Duck Confit
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6
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1940
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March 13, 2015
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Ok to leave the cooker in water?
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8
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10113
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March 13, 2015
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Sous Vide Beverage, Anyone?
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2
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2274
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March 8, 2015
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Starting Temp
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2
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2088
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February 24, 2015
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How long for medium rare 2 pound roast beef and evaporation?
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3
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3224
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February 24, 2015
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Merged: Ideas for more convienent storage for APC
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0
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1268
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February 13, 2015
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Inconsistent results when cooking ribeyes
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5
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3201
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March 30, 2015
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Recent Customer Service Experience
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1
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1148
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February 12, 2015
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The Juice
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10
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3366
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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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1481
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February 7, 2015
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"Sous Vide Chicken Parmesan"
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2
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2216
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February 6, 2015
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Ziploc bags for long sous vide sessions
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6
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7842
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April 7, 2015
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Anova Precision Cooker Pro?
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1
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1329
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February 6, 2015
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Shipping to Canada - avoiding the FedEX charge
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1
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1360
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February 20, 2015
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Water evaporation exposed the meat - is it safe?
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4
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4117
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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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1806
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February 2, 2015
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SV Creme Brulee
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10
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3592
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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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1234
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February 3, 2015
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Sous vide cooking time
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2
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1386
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April 8, 2016
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Delayed start/on-set time?
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7
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6280
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February 24, 2018
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Cooking in original vacuum package
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5
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15389
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December 1, 2015
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Cooking a slice of cured country ham
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3
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3758
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June 10, 2015
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Weighing Down Cabbage
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1
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1284
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January 29, 2015
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Cooking with beer
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5
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6110
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February 6, 2017
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Turkey size?
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5
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2330
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February 6, 2015
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What does the cooking time range mean?
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3
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2804
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January 15, 2015
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Brining:
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6
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1481
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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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36450
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March 5, 2020
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Cooking a Whole Lobster
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4
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2394
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January 13, 2015
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Pre-heating the water
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5
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3163
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January 24, 2016
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