Self Publishing Forum

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• Using a blow torch on skinned chicken breasts
• Inconsistent Results With London Broil
• Packaged chicken
• Opening bags during cooking
• Smoked meats and sous vide
• Time & Temperature Request for Veal Chops
• Pasteurisation times: total immersion time or hold time?
• Part of my turkey popped above the water line while cooking and seems raw
• 48 Hour Boneless Short Ribs
• Sous Vide and Mason Jars
• Toxic Sous Vide scare
• Sous-vide - bag leaked/air inside of bag
• froven Swai fish
• Reheating Question
• Salmon perfectly ccooked but failry cold on serving
• Broccoli not fully cooked and cold
• Holding vegetables at meat temperature
• How to cook a Turducken Sous Vide
• Beer Making using immersion circulator
• Reality Check: Ziplock vs. Vacuum Saver Bagging?
• getting steak fat to melt
• ice bath chilling?
• torch basting wipe
• Two poor results with Steak --Help needed
• Bag Balloons AFTER 24 hours @ 131F has passed.
• Sous Vide Beef Fondue
• 9 Lb. Prime Rib cooking time
• Steak temperature issues
• Air in Bags After Immersion?
• Turkey - To Brine or Not to Brine. That is the Question!
• Polyscience recipe temps high?
• Gravy
• Zip Loc vs vacuum sealer affecting juiciness of meat cooked sous vide?
• Alcohol to kill bacteria?
• When to Season for Sous Vide
• SV reheating question
• Family BBQ - I wish I would have known
• Vacuum sealed bags "ballooning"
• Help- Duck confit undershot - can it get a second round of sous vide after cooling?
• How can i Sous Vide passata/tomato sauces???
• overcooked sirloin steak
• Brined pork safe temperature?
• holding food question..
• Vacuum bag taste/odor?
• cooking surf and turf in same sous vide
• polypropylene balls
• Storing vacuum packed food.
• Sous Vide Cephalopods?
• Beef porterhouse roast Help
• My timer ran out!
• Power cut and bacteria!
• What's the yummiest cut of beef cooked sous vide without seasoning or sauce?
• Best Ways to Sous Vide Bison?
• Sous Vide chicken still might have an occasional pink/red spot
• Thermometers/Probes
• Holding Times
• importance of the vacuum seal cooking sous vide?
• Sous Vide eggs in 'eggies'
• marinated chichen wings cooked sous vide
• Gels for vacuum packing
• how to sous vide steaks at different temps?
• What Interesting Sous Vide Tips Do You Have?
• 24 Hour Chuck Steak (bad smell)
• Air in vac bag.
• Surface Pasteurisation
• Sous vide whole duck?
• Sous Vide and Raw Garlic
• Resting meat after sous vide
• Yorkshire Pot Sous Vide
• Gas Gangrene
• Sous Vide Chicken Stock?
• Cooking meat sous vide in original Cryovac packaging?
• How can I reheat without overcooking ?
• Sous Vide bags losing vacuum
• What (if anything) is perfect?
• Simply Sous Vide?
• ... bag leak .. safe to eat?
• Pre-salting steak then freezing for later?
• Smell from sous vide, normal?
• Amount of water to use in sous vide shrimp salad
• Freezing question
• Chicken Texture with Sous Vide
• New Sous Vide Cocktails book
• Sous Vide & BBQ
• Sous Vide Boneless Short Ribs from Costco
• Pasteurizing Fruit Purees with Sous Vide
• Question regarding cook - chill for duck confit
• Sous Vide Cook-Chill for Veggies?
• Question about two steaks of different doneness.
• Cooking sous vide meat in the same vacuum sealed packaging as bought from the store?
• Overcooking?
• Sous vide catering cooking
• I turned fish into mush, why?
• Is sous vide needed for better cuts of meat?
• Can I cook something twice in sous vide?
• can I eat this
• 48 Hour Boneless Short Ribs
• Fresh chicken sausage
• Resting meat before browning
• Sous vide iPad app
• Reusing Water
• Grass-fed beef
• Altitude
• Sous Vide Cooking Times vs Thickness
• Adding notes
• When to start sous vide timer