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I have a 4.6 lb New York Strip roast.
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3
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2919
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December 28, 2017
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2 roasts at once?
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5
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2316
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December 28, 2017
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Timing for steak
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8
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3239
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December 28, 2017
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Happy Holidays To You & Yours
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3
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1582
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December 27, 2017
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Time variances: 2 to 6 hours for tri-tip?
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2
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2982
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December 27, 2017
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Cooking in a store bought vacuum package
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4
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2943
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December 27, 2017
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Impeller hitting cap
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2
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1620
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December 27, 2017
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Rendered fat seeping out to water bath?
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3
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2235
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December 26, 2017
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Spiral cut ham
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4
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1681
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December 26, 2017
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7 lb tied and trimmed tenderloin question.
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11
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3227
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December 26, 2017
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Advice on cooking frozen food
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4
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8087
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December 25, 2017
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The Best Starter Dish
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13
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2822
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December 25, 2017
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Still confused
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9
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1965
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December 25, 2017
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How to know what temperature to set at?
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2
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1615
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December 25, 2017
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Cooking Temperature & Time
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5
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1633
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December 25, 2017
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Water Temperature and when to put your meats in
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13
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39814
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December 25, 2017
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Max time for a prime rib
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4
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1798
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December 24, 2017
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6 pound filet
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16
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3584
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December 24, 2017
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Truffled egg bites
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5
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3578
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December 24, 2017
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A gripe - unreliable APP info
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2
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1562
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December 24, 2017
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duck gizzards confit sous vide
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2
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2767
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December 24, 2017
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Smoked Port Shoulder
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9
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1804
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December 24, 2017
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I do not understand some of the receipes.
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4
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1686
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December 23, 2017
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Sous vide time
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3
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1664
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December 23, 2017
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Stuff beef roast
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1
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1326
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December 22, 2017
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How long do i cook a 4-5 lb. beef tenderloin (130 degrees)
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5
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5136
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December 22, 2017
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Please help prime rib
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2
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1827
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December 22, 2017
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Pork loin timing
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5
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1697
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December 22, 2017
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Cook now eat later
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1
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1352
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December 21, 2017
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Need advise on cooking a pork loin roast
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16
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2421
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December 21, 2017
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