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Question about short ribs
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3
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1421
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May 15, 2018
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Freezing Cooking and Refreezing
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2
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1874
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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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Unimpressed with fish
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22
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4069
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May 12, 2018
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Sous-Vide Has Many Fathers, including A Retired Army Colonel: The Surprising History of Sous Vide
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3
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1578
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May 11, 2018
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Modified my Cambro container again
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6
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2819
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May 11, 2018
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Interesting insulator for pots?
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4
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3108
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May 11, 2018
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Bone-in turkey breast
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2
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2042
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May 10, 2018
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Smoking and freezing
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5
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2291
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May 10, 2018
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Filet mignon for multiple people
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6
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3556
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May 10, 2018
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Defrosting?
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13
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16410
|
May 9, 2018
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Cooked my First Steak - It was overcooked
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23
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11559
|
May 9, 2018
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Cook a medium rare & a medium steak in same batch?
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15
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4135
|
May 9, 2018
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finish before cook?
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3
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1405
|
May 9, 2018
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Butchering An Entire Cow
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12
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2454
|
May 8, 2018
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Extended run in Vinegar Bath?
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5
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1935
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May 8, 2018
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Freezing preseasoned vaccum-sealed steak ok?
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3
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2159
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May 8, 2018
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Sous Vide Terminology
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4
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4640
|
May 8, 2018
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Experimenting with veggie burgers...
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0
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2174
|
May 7, 2018
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Pasteurized Eggs
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6
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2793
|
May 6, 2018
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First 'bake' attempt
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4
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2423
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May 5, 2018
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Reheating and holding chicken
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3
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2199
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May 4, 2018
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2 Stage Sous Vide?
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2
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2116
|
May 4, 2018
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Tags Have Been Reintroduced
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0
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2328
|
May 2, 2018
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Video: The Secret to the Perfect Sear
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15
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10843
|
May 2, 2018
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Small scallops sous vide
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3
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2568
|
May 1, 2018
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Timing for large Boned leg of pork
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10
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2289
|
April 30, 2018
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Mother's Day Sale!
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3
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3873
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April 29, 2018
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1st Cook, Porterhouse, Grey Surface Bands
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5
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2267
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April 24, 2018
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Pot Roast Air Expanded bag at hour 36
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2
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1971
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April 23, 2018
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