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Video: Using Anova with Google Home
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0
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1749
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August 15, 2017
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Garlic and Herbs
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4
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1699
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August 14, 2017
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Time cooking
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2
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1711
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August 13, 2017
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How long do you cook 10 thick filet mignons
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5
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2056
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August 12, 2017
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NEWBIE Q - Is it normal for the unit to be at a slant/angle?
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3
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4588
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August 12, 2017
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Pausing / Taking a Break Mid-Way Through Cooking
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11
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10127
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August 11, 2017
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Vacuum Sealer VS Immersion Method
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38
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7242
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August 10, 2017
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Vast difference in cooking times prescribed
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3
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4569
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August 10, 2017
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When is beef chuck or brisket fully cooked?
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4
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2054
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August 9, 2017
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Calling all Mothers!
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11
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3009
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August 8, 2017
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Two steaks two different temps
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1
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2269
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August 8, 2017
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Preheating Water
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15
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13190
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August 7, 2017
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Cooking Multiple Chicken Marylands
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2
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1403
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August 7, 2017
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New and impatient.
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8
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2299
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August 6, 2017
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Fried beef kidneys
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2
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6408
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August 4, 2017
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Sous vide scotch eggs
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4
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7440
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August 4, 2017
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Jumbo Shrimp
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7
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2346
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August 3, 2017
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1st Cook: All About Searing Stuff
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7
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4622
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August 3, 2017
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TIP: Other uses for your Sous Vide water bath - Defrosting frozen meat
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8
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46983
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August 2, 2017
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Your favorite way to use the juice from sous vide?
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7
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12571
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August 2, 2017
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Is it Better to Season BEFORE Sous Vide?
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10
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29340
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August 1, 2017
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Octopus- time and temp
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1
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2034
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August 1, 2017
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Salmon parasites
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3
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4120
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July 31, 2017
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Leave Shrimp Tails + Shell On?
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9
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3291
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July 31, 2017
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Propane weed burner for searing pork ribs
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6
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4526
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July 29, 2017
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Sous vide chicken breast -worked for you?
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8
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9037
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July 28, 2017
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What's everyone preferred searing method?
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31
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8166
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July 28, 2017
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Reheating later
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11
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5766
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July 28, 2017
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Scotch egg project, sous vide intensive of course
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6
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3345
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July 28, 2017
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SV BBQ 8lb pulled pork roast Questions
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5
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1799
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July 27, 2017
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