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If you had to do a 3-course meal (all sous vide) to impress someone, what would you make?
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5
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2186
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June 11, 2018
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timing of cooking
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7
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2708
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June 10, 2018
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Australian beef meat cut name for the Argentinian Churrasco, aka Beef Loin Flap (USA)
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20
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8337
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June 10, 2018
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Medium well
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7
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2284
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June 10, 2018
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Appetizer ideas for a large crowd?
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11
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3040
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June 9, 2018
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Lamb Shoulder Bone Out.
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3
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1618
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June 6, 2018
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Time vs. size - For how long should i cook my steak?
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5
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3928
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June 5, 2018
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What is too long for a filet
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7
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2100
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May 31, 2018
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Filet mignon injecté de beurre au cognac
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9
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3204
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May 31, 2018
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overdone steak?
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7
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2617
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May 28, 2018
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Reheating Meals with Danny
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8
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7192
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May 27, 2018
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Reheating food
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8
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11393
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May 26, 2018
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Butchery/Anatomy/Gastronomy Books/websites for better understanding various cuts and muscles along with their culinary quality?
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8
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1859
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May 26, 2018
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MultiCook update
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15
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6369
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May 25, 2018
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Top sirloin round steak about 1 inch 180 gram
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10
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3022
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May 25, 2018
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Reheating precooked meals
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11
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2095
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May 24, 2018
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Here's Some Updates on Nano
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9
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4089
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May 23, 2018
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Cooked a bunch of food in my "happy place"
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1
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1829
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May 22, 2018
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Does anyone have a recipe for a pork loin roast?
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8
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4206
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May 22, 2018
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Storage case for Anova in Australia?
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8
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2183
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May 21, 2018
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Sous Vide Coulotte Steak, Grilled Corn Salsa, Smoked Ramp Pesto
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4
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2392
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May 21, 2018
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Beef Wellington
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10
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3636
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May 18, 2018
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Searing for a dinner party crowd - can't use my cast iron
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30
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4270
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May 18, 2018
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Sous vide stopped at 11th hour - is my food still edible?
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7
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8891
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May 17, 2018
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Your pet peeves
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20
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3421
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May 17, 2018
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Nano Now Available Internationally!
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49
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10981
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May 16, 2018
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Do you wash/rinse your meats?
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7
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2579
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May 16, 2018
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Question about short ribs
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3
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1416
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May 15, 2018
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Freezing Cooking and Refreezing
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2
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1873
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May 12, 2018
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Can you run a temperature profile?
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2
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1786
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May 12, 2018
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