DaveCooks.Biz

07/28/2026

Taco Tuesday at the Senior Center means a gallon or two of red enchilada sauce!

07/20/2026

05/26/2026

https://www.youtube.com/watch?v=pAfY6Nr8PR0



I have been struggling with these huge industrial burners at the Senior Center. No matter how low I turn the gas, I always burn tomato and roux based sauces. As usual, I was watching and learning from my favorite Canadian when I saw him making sauce - wait what? He stacked two burners. I tried it and it worked!! I tried it with a veloute too - WOW, thanks Steve!!!

Really quick unintended lesson from Steve at Vivaldi... I have been struggling with these huge industrial burners at the Senior Center. No mat...

05/09/2026

I sautéed 7.5 pounds of Spinach.... this is what I got.

05/03/2026

This is my tried and true method of preparing a steak for the grill. Very simple salt and a fork and time. This is part of a much more detailed video on YouTube https://www.youtube.com/watch?v=PHBE3Y-Gmlw

02/04/2026

HA!

11/23/2025

One turkey, so many possibilities! Level up your turkey game this Thanksgiving with one of the recipes in the comments.

11/23/2025

⭐ Sous Vide Master Guide
Temperatures in °F & °C + Ideal Cooking Time Ranges
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VEGETABLES
Item Temp °F Temp °C Time
Asparagus 180°F 82°C 8–15 min
Potatoes (diced) 183°F 84°C 1–1.5 hrs
Carrots 185°F 85°C 1–1.5 hrs
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BEEF
Item Temp °F Temp °C Time
Steak, medium-rare 129°F 54°C 1–3 hrs
Steak, medium 135°F 57°C 1–3 hrs
Brisket (BBQ-style) 155°F 68°C 24–36 hrs
Brisket (super tender) 165°F 74°C 18–24 hrs
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PORK
Item Temp °F Temp °C Time
Pork chops 135°F 57°C 1.5–2.5 hrs
Pork tenderloin 135°F 57°C 1.5–3 hrs
Ribs (BBQ) 165°F 74°C 12 hrs
Baby back ribs (fall-apart)176°F 80°C 10–12 hrs
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POULTRY
Item Temp °F Temp °C Time
Chicken breast 140°F 60°C 1.5–2 hrs
Chicken thighs (juicy) 150°F 65°C 1.5–3 hrs
Chicken thighs (fall-apart)165°F 74°C 4–6 hrs
Chicken legs 165°F 74°C 3–6 hrs
Turkey breasts 145°F 63°C 2.5–4 hrs
Turkey legs / thighs 165–170°F 74–77°C 8–12 hrs
Chicken cordon bleu 145–150°F 63–65°C 1.5 hrs
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SEAFOOD
Item Temp °F Temp °C Time
Salmon (silky) 122°F 50°C 30–45 min
Salmon (flaky) 130°F 54°C 45–60 min
White fish (cod, halibut, sea bass) 130°F 54°C 30–45 min
Lobster tail 135°F 57°C 45–60 min
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EGGS
Item Temp °F Temp °C Time
Soft-poached 145°F 63°C 45–60 min
Jammy eggs 147°F 64°C 45 min
Hard-set eggs 165°F 74°C 40–60 min