TdeV

Sous vide fish

By TdeV, December 5, 2015 in Cooking

What to do with overcooked pork? Pâté?

By TdeV, February 1, 2016 in Cooking

Sous vide lamb – smell?

By TdeV, October 27, 2016 in Cooking

Sous Vide + Crispy Chicken Thighs

By TdeV, February 28, 2017 in Cooking

Conversion table for whole vs. ground spices?

By TdeV, June 27, 2017 in Cooking

Salt & sous vide

By TdeV, July 21, 2018 in Cooking

• Modernist

Using dried/dehydrated foodstuffs as spice

By TdeV, April 12, 2023 in Cooking

What happened to this loaf?

By TdeV, March 10, 2023 in Pastry & Baking

Homemade mayonnaise cookbooks

By TdeV, April 27, 2021 in Cookbooks & References

Chicken breast recipes for those who don't like breast meat

By TdeV, July 23, 2018 in Cooking

Cooking Diary: Sous Vide

By TdeV, February 12, 2021 in Cooking

Cooking Diary: Instant Pot or other Pressure Cooker

By TdeV, February 12, 2021 in Cooking

Sous vide beef heart

By TdeV, February 7, 2013 in Cooking

Sous vide lamb shoulder, bone-in

By TdeV, December 22, 2012 in Cooking

Canned Beans

By TdeV, January 1, 2019 in Cooking

Sous Vide and Sauces

By TdeV, February 26, 2021 in Cooking

Collecting bones & scraps for stock

By TdeV, March 16, 2023 in Cooking

This New York restaurant is run by grandmothers.

By TdeV, February 5, 2023 in New York: Dining

Food was a comfort for Auschwitz survivors. A new cookbook showcases their recipes — and resilience

By TdeV, August 30, 2022 in Cookbooks & References

Use the crust when making breadcrumbs?

By TdeV, July 8, 2018 in Cooking

Why ice post-sous-vide?

By TdeV, July 30, 2018 in Cooking

Anova Precision Oven: Do You Keep a Diary for its use? If so, please show it here!

By TdeV, February 12, 2021 in Cooking

Sous Vide Belgian Endive

By TdeV, January 2, 2023 in Cooking

FREE controllers (2). Previously used for Sous Vide

By TdeV, April 6, 2021 in Culinary Classifieds

Query about lamb fell and sous vide

By TdeV, October 11, 2018 in Cooking