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How long do you cook 10 thick filet mignons
|
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5
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2056
|
August 12, 2017
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NEWBIE Q - Is it normal for the unit to be at a slant/angle?
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3
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4581
|
August 12, 2017
|
|
Pausing / Taking a Break Mid-Way Through Cooking
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11
|
10097
|
August 11, 2017
|
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Vacuum Sealer VS Immersion Method
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38
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7233
|
August 10, 2017
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Vast difference in cooking times prescribed
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3
|
4566
|
August 10, 2017
|
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When is beef chuck or brisket fully cooked?
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4
|
2051
|
August 9, 2017
|
|
Calling all Mothers!
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11
|
3009
|
August 8, 2017
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Two steaks two different temps
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1
|
2265
|
August 8, 2017
|
|
Preheating Water
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15
|
13187
|
August 7, 2017
|
|
Cooking Multiple Chicken Marylands
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|
2
|
1398
|
August 7, 2017
|
|
New and impatient.
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|
8
|
2297
|
August 6, 2017
|
|
Fried beef kidneys
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|
2
|
6399
|
August 4, 2017
|
|
Sous vide scotch eggs
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|
4
|
7434
|
August 4, 2017
|
|
Jumbo Shrimp
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|
7
|
2345
|
August 3, 2017
|
|
1st Cook: All About Searing Stuff
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|
8
|
4617
|
August 3, 2017
|
|
TIP: Other uses for your Sous Vide water bath - Defrosting frozen meat
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|
8
|
46924
|
August 2, 2017
|
|
Your favorite way to use the juice from sous vide?
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|
7
|
12550
|
August 2, 2017
|
|
Is it Better to Season BEFORE Sous Vide?
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|
10
|
29263
|
August 1, 2017
|
|
Octopus- time and temp
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|
1
|
2031
|
August 1, 2017
|
|
Salmon parasites
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|
3
|
4118
|
July 31, 2017
|
|
Leave Shrimp Tails + Shell On?
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|
9
|
3288
|
July 31, 2017
|
|
Propane weed burner for searing pork ribs
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|
6
|
4522
|
July 29, 2017
|
|
Sous vide chicken breast -worked for you?
|
|
8
|
8997
|
July 28, 2017
|
|
What's everyone preferred searing method?
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|
31
|
8152
|
July 28, 2017
|
|
Reheating later
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|
11
|
5763
|
July 28, 2017
|
|
Scotch egg project, sous vide intensive of course
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|
6
|
3343
|
July 28, 2017
|
|
SV BBQ 8lb pulled pork roast Questions
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|
5
|
1798
|
July 27, 2017
|
|
New to Anova, cooking tenderloin. Help!
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|
13
|
2892
|
July 27, 2017
|
|
Time and Temperature Scale
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|
1
|
2172
|
July 26, 2017
|
|
Egg poaching
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|
2
|
1873
|
July 26, 2017
|