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A Unique Sous Vide Guide
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0
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2246
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May 15, 2015
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Rum butter pineapples with Carribean jerk skirt steak
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0
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2139
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May 4, 2015
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More custard from ice cream
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0
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1906
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May 15, 2017
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Cooking times by weight?
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3
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18080
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June 17, 2017
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Sirloin Steaks with Mushroom Cream Sauce
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6
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1935
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June 17, 2017
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WOW!!!!! First time and it worked wonders!
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4
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2069
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June 14, 2017
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Cooking white (breast) vs dark (thigh) parts of chicken
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3
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2011
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June 14, 2017
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Storage of meat after using the sous vide
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2
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3096
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June 13, 2017
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You already know this, but Anova sous vide is magic
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5
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1956
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June 12, 2017
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Precooking for weekly meal prep
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3
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2377
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June 11, 2017
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Lamb chops
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2
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2764
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June 11, 2017
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Two steaks
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2
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1788
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June 11, 2017
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New Anova Owner!!
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4
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2058
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June 10, 2017
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Does searing and grilling affecting the quality?
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2
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1844
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June 10, 2017
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Buffalo-ish chicken wings
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2
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1848
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June 9, 2017
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So, I just bought a spiralizer
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5
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2371
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June 9, 2017
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Reuse the water?
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14
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11692
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June 9, 2017
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Preheat water by a specific time?
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7
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7049
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June 9, 2017
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Help! Tough pork
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7
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2360
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June 8, 2017
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How to get smoke favor in ribs?
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15
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3198
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June 7, 2017
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Make my own and diverse tastes
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6
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1833
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June 7, 2017
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Categories on Community Site
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5
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1921
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June 6, 2017
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Canning pot
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1
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1457
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June 5, 2017
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What Was Your Sous Vide Failure?
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16
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3402
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June 5, 2017
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Canned Jams and Jellies
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6
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8083
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June 3, 2017
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Cooking 5 lbs. of Porterhouse Steaks
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5
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2097
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June 3, 2017
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Zip lock bags UK
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3
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3522
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June 3, 2017
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Batch Cooking with Chef Nicole
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1
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2630
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June 1, 2017
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Sous Vide version of classic Santa Maria Tri-Tip with red-wine reduction sauce
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2
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2059
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May 31, 2017
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First try!
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4
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1812
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May 30, 2017
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