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How do I calculate cooking time?
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7
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5356
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May 27, 2017
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Easy Flank Steak - 131 degrees, 1:30 hours
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6
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2365
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May 25, 2017
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Video: Unboxing Your New Anova!
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0
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5548
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November 18, 2016
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New to this, reheat question
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3
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2010
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May 23, 2017
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In search of good large format vacuum bags
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6
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4486
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May 23, 2017
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About batch cooking
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4
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2582
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December 10, 2016
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why wide range of cook times?
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3
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1840
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May 22, 2017
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First disaster. Split bags.
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4
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1935
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May 21, 2017
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How to keep water out of bag?
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5
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3878
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May 18, 2017
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calculating the weight and thickness
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2
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2725
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May 17, 2017
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BBQ Sous Vide Tempeh
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4
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3537
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May 16, 2017
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Best Cook Book?
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5
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3519
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January 17, 2016
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The Mother's Day Plan
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4
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1984
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May 15, 2017
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Advise needed.... from a Steak Guru
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16
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3917
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May 14, 2017
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Heritage Chicken, Whole bird
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5
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2263
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May 14, 2017
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How to switch to Celsius?
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3
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23832
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May 12, 2017
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Teflon bags
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4
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4543
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June 8, 2015
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Turkey breast tenderloin
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2
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3324
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May 11, 2017
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Experimenting With Tempeh - 2nd Try
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1
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1575
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May 11, 2017
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Ramen eggs are only a little tricky
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1
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2330
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May 11, 2017
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Timig to set for steaks
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5
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1826
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May 10, 2017
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Food safety question
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5
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1882
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May 9, 2017
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Casting Call ;)
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1
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1727
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May 9, 2017
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Sirloin steak with mushrooms and sweet potatoes
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6
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2544
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May 8, 2017
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Healthy Brunch Bowl!
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2
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1629
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May 8, 2017
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Tilapia, ready when I need it
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5
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1646
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May 8, 2017
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Dill Brined Steelhead, Carolina Gold Rice, Preserved Lemon
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4
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1758
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May 8, 2017
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Double duty today!
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5
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1653
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May 7, 2017
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How to brown a panko crust on chicken?
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4
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1638
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May 6, 2017
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Tell us your Sous Vide stories!
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9
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2305
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May 6, 2017
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