Let's say I'm in the middle of a 72-hour 135F sous vide recipe, and I want to cook some chicken thighs for dinner for tonight. Does it make sense to put the
I've never cooked sous vide before, but am now equipped to try thanks to the holidays. We have a 3 pound chuck roast -- I'm not sure what the exact cut shape i
I got a SV wand for X-Mas, so have been doing alot of that this month. I did a flank steak today, which I cut into 3 parts, 3 bags, and did at 52 Deg C for 4 h
Do I need to do anything special to prep a flat iron steak for an overnight SV bath? I have seen some references to dunking in boiling water for anti microbial
I bought a Seal-a-Meal for sous-vide cooking. It felt like a bargain at the time, it was very inexpensive because it was a close-out model. It seals great, I'm
What if I want to prepare packets for sous-vide and freeze them? I want to include an acidic marinade in the bags, but I don't want to turn the meat into mush.
I want to make Candied fruit more efficiently, and all the recipes I have found say basically "bring simple syrup to a boil, then lower to simmer with the fruit
I'm trying to cook beef short-ribs sous-vide at 140° for 72 hours. Imagine my shock this morning when I went into the kitchen and found the machine had tur
The last year I was in culinary school (2014) my chef instructor was really excited about culinology and the new innovations that were emerging and becoming to
With precise devices like sous vide, which have sensors like thermometers that you can download readings from, I am curious if people have started collecting 'c
A few years ago I had a delicious 15-hour slow-cooked (then charred) octopus at a japanese restaurant in New York. The flesh was moist and tender without being
I picked up two NY Strip steaks, about 6 oz each this weekend with the hopes of showing off how awesome my new sous vide circulator (Anova Precision Cooker) wit
I made my own Sous Vide with a crockpot and an Arduino and would like to cook a Filet Mignon cut to medium rare. However, a quick google search of '"sous vide
It seems that the Internet has not quite caught up with sous-vide technology, I'm getting a lot of conflicting information by Googling. I am making Gumbo for s
In a recipe, I have to pressure cook vegetables in mason jars in duck fat. I don't have a pressure cooker but I do have an Anova Sous Vide Immersion Heater - ca
Kindly explain paragraph 3. I can't see link between this device for sous-vide cooking and coolers? What does unmatched versatility mean here? This is the Che
Tried a pork loin that had been well marinated. Cooked it at 140 for 3 hours. Was very tender and did not have any character and no taste of marinade. Next try
I have a hard time finding hints on how to sous-vide guineafowl breasts properly. Traditionally in an 140-165°C oven they’re really hard to get right.
I have just started cooking steaks in my sous vide machine. I am getting results when cooking sous vide that do not agree with the theory and instructions I ha
I'm the proud owner of a new-fangled sous vide instrument. So far, I've seen mixed statements about adding extra liquid (brine or some other concoction of my ch