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Duck Confit Risotto
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3
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2090
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February 4, 2017
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Freezer Archeology
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3
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1960
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February 2, 2017
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Can I just load up the food and and plug 'er in?
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3
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2170
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January 26, 2017
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Suggestion on how to cook
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4
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2103
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January 25, 2017
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Ramen! Black Sesame Duck Breast, 63 Degree Egg, Shiitake Mushroom, and Scallion in a Duck Dashi Broth
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3
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2445
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January 24, 2017
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Wall mount for Precision Cooker
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4
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2900
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January 24, 2017
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(Hot) Smoking in combination with Sous Vide
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8
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4064
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January 24, 2017
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Labeling food storage bags
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2
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3333
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January 23, 2017
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1st Try at Pork Tenderloin...MMMMM-Good!
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1
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1932
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January 23, 2017
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1st Try at cooking steaks for different doneness
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5
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2582
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January 22, 2017
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First try with APC yielded soso top sirloin
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2
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1711
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January 22, 2017
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Leg of lamb cooking time and temperature
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2
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2786
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January 21, 2017
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Cooking times vary with similar recipes
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3
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2071
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January 21, 2017
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Cooking a fresh Gammon (ham) joint 3.9kg
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2
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2380
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January 21, 2017
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Veal scallop- Time and Temperature?
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1
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1766
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January 20, 2017
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Can the cooking bag "touch" the Anova tube
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2
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21546
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January 20, 2017
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Lost power about 8 hours into cooking cubed beef for chili
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3
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1996
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January 18, 2017
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First attempt with Anova, steaks very under cooked
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3
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2548
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January 17, 2017
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A Steak Question
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11
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3897
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January 14, 2017
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Biodegradable bags
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2
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2184
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January 12, 2017
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Start with meat at room temp?
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6
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17102
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January 11, 2017
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Cheap cuts of steak
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12
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18318
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January 9, 2017
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Dry meat - why?
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6
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6080
|
January 9, 2017
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Traveling with a Turkey Breast
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3
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1610
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January 8, 2017
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How to cook 2 32oz steaks
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2
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2783
|
January 8, 2017
|
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Meat is very pink no matter what temp
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17
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18827
|
January 7, 2017
|
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Portable vacuum sealers
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6
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4919
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January 5, 2017
|
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New to Anova Sous Vide
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3
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1748
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January 3, 2017
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First trial -- resounding FAIL
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14
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2627
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January 3, 2017
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WiFi Cooking While Away All Day
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5
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10952
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January 3, 2017
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