I'm new to the Anova sous vide machine and have successfully cooked tenderloin steaks beautifully with the device. The other day I saw nice thick sirloin steak
I want to sous vide some ribs at ~152 degrees for about 18 hours for Father's Day. Unfortunately we're supposed to drive to my dad's tomorrow before dinner to
i put shabudana mixture into dish and put it into fridge ater two day i see this mixture .if uncooked shabudana( Tapioca) is it still safe to eat (after it's co
What factors affect sous vide cooking time, generally? I imagine cooking time is essentially the amount of time needed for the food's internal temperature to re
Preface: I am cooking a private dinner for 14. Americana themed, surf and turf is what they asked for the main entree. I want to cook bison. The only cut I cou
Regarding storage of sous vide chicken breasts. Should I store the cooked chicken with its juices (olive oil and chicken juices), or should I remove the breasts
I know about the danger zone for Sous Vide cooking (Pasteurization etc.) My question is - is it only relevant for meat / pork / poultry, or is it relevant for v
My question is the exact opposite of this one. I'm considering getting a sous vide tool like this one. I'm wondering what's preventing me to use it as a slow co
I've been braising food for a number of years as a home cook. PROBLEM: Whenever meat is braised (pot roast, short ribs, oxtail etc.), the flavor/juice/water f
I've bought this for Christmas. It's a boneless turkey and duck rolled together with stuffing. What's going to be the best way to cook this? Seeing as it's bon
I did a 36 hour sous vide ribs at 145 degrees F followed by a 5 min sear under the broiler. The meat was soft, tender, full of juice and the fat did not rende
I have a Nu-Wave induction cooker and the normal pans, and I want to try to use it as a sous vide cooker for steaks. I plan to get it going with the steaks and
I've been reading about the long low temperature cooking and its ability to convert collagen to gelatin. For example, Doug Baldwin describes some data here.
first I read the post that is similar but doesn’t answer my question. Last night my power won’t out for a few hours. I was cooking London broil
Is it safe to reuse plastic bags used for sous vide? And if it's safe, any special measures apart from the obvious need of cleaning them. PD: I mean plastic ba
If I want to cook natural farm eggs with its shell at low temperature (65C-150F) for 20-30mins and they have some dirt at shell is better to clean it or not? If
Note: all of the questions I saw on this focused on higher temperatures. Brisket, being a fairly large and tough cut of meat, takes longer to cook than a a ste
I understand from a little bit of reading that too low of a temperature with beef spareribs will make for very tender muscle but fat that is not rendered (http:
This is a bit of a strange question, but may a small amount of soap or detergent be placed in the water when cooking with sous vide? Is the vacuum effective eno
How long and at what temperature should I sous-vide a 5.5lb veal breast?