# Anova Precision® Cooker **URL:** https://community.anovaculinary.com/c/precision-cooker/28.md?no_subcategories=false&page=10 [Latest](https://community.anovaculinary.com/latest.md) · [Categories](https://community.anovaculinary.com/categories.md) · [Tags](https://community.anovaculinary.com/tags.md) **Page:** 11 --- ## [Re-pasturizing milk](https://community.anovaculinary.com/t/re-pasturizing-milk/27132)
**Author:** [@bkralik](https://community.anovaculinary.com/u/bkralik)\ **Replies:** 2\ **Last updated:** [October 27, 2020, 3:00pm UTC](https://community.anovaculinary.com/t/re-pasturizing-milk/27132 "2020-10-27T15:00:09Z")
Can you use Sous Vide to repasturize milk, i.e. milk is getting near the expiration date, can I “reset the clock”? GOoogle talks of pasturizing raw milk, but I can’t find anything on repasturization. IF it can be done,… --- ## [APO sous vide cooks](https://community.anovaculinary.com/t/apo-sous-vide-cooks/27131)
**Author:** [@SeekUp](https://community.anovaculinary.com/u/SeekUp)\ **Replies:** 10\ **Last updated:** [October 28, 2020, 2:59pm UTC](https://community.anovaculinary.com/t/apo-sous-vide-cooks/27131 "2020-10-28T14:59:15Z")
I read some issues about sous vide mode having temperature control issues that are outside of the specified/advertised control ranges which are very tight. My question to you is it worth even using at this point? Does … --- ## [Precision oven died in the middle of break-in cycle](https://community.anovaculinary.com/t/precision-oven-died-in-the-middle-of-break-in-cycle/27054)
**Author:** [@godplaysdice](https://community.anovaculinary.com/u/godplaysdice)\ **Replies:** 1\ **Last updated:** [October 19, 2020, 10:39pm UTC](https://community.anovaculinary.com/t/precision-oven-died-in-the-middle-of-break-in-cycle/27054 "2020-10-19T22:39:24Z")
I unboxed my oven on Thursday, plugged it in, and set the rear heating element to the recommended time and temperature for the first stage of the break-in cycle. I walked away for a few minutes and when I came back, the … --- ## [heat deformed oven outer shell?](https://community.anovaculinary.com/t/heat-deformed-oven-outer-shell/27046)
**Author:** [@giftculture](https://community.anovaculinary.com/u/giftculture)\ **Replies:** 22\ **Last updated:** [October 26, 2020, 4:05am UTC](https://community.anovaculinary.com/t/heat-deformed-oven-outer-shell/27046 "2020-10-26T04:05:29Z")
In addition to the water leaks mentioned in my previous post, during a few of the cooks (we’ve only used the oven maybe 3 times or so?), we heard bangs coming from the oven. Looking closer today, I see that the outside … --- ## [Sausages in a commercial establishment](https://community.anovaculinary.com/t/sausages-in-a-commercial-establishment/27022)
**Author:** [@Exorsist](https://community.anovaculinary.com/u/Exorsist)\ **Replies:** 8\ **Last updated:** [October 19, 2020, 10:37am UTC](https://community.anovaculinary.com/t/sausages-in-a-commercial-establishment/27022 "2020-10-19T10:37:21Z")
I’m looking to introduce a sous vide sausage to the breakfast menu of a cafe, the reason for this is to cut down on order to serving time with the sausages taking by far the longest time to cook from raw, plus I always f… --- ## [New Anova Oven tripping breaker and light flickering](https://community.anovaculinary.com/t/new-anova-oven-tripping-breaker-and-light-flickering/26978)
**Author:** [@bratxdy](https://community.anovaculinary.com/u/bratxdy)\ **Replies:** 15\ **Last updated:** [March 24, 2026, 12:26pm UTC](https://community.anovaculinary.com/t/new-anova-oven-tripping-breaker-and-light-flickering/26978 "2026-03-24T12:26:48Z")
I got the new Anova Precision Oven in yesterday and was super excited to use it, but when I was going through breaking in the heating element the breaker kept tripping. Nothing else is plugged in and it’s a 120V 20 Amp b… --- ## [Grey band around steak despite using sous vide](https://community.anovaculinary.com/t/grey-band-around-steak-despite-using-sous-vide/26945)
**Author:** [@lordknn](https://community.anovaculinary.com/u/lordknn)\ **Replies:** 12\ **Last updated:** [October 20, 2020, 8:53pm UTC](https://community.anovaculinary.com/t/grey-band-around-steak-despite-using-sous-vide/26945 "2020-10-20T20:53:05Z")
Hi everyone. I am new here. I wish to know if there is anybody else out there experiencing the same problem as me. Despite using sous vide at only 129 F. I am still getting grey band around my steaks. What I have done … --- ## [Oven: Toast Recipe?](https://community.anovaculinary.com/t/oven-toast-recipe/26919)
**Author:** [@Sequel](https://community.anovaculinary.com/u/Sequel)\ **Replies:** 6\ **Last updated:** [November 2, 2020, 8:11pm UTC](https://community.anovaculinary.com/t/oven-toast-recipe/26919 "2020-11-02T20:11:03Z")
Is there a Toast recipe for the oven yet? A “Toast 101” briefly appeared, then disappeared, from the Oven App last week. My oven is scheduled to arrive today. If it’s not toasting bagels tomorrow morning, then I fear … --- ## [Eye Of Round Roast Medium Done](https://community.anovaculinary.com/t/eye-of-round-roast-medium-done/26908)
**Author:** [@FloridaBob](https://community.anovaculinary.com/u/FloridaBob)\ **Replies:** 3\ **Last updated:** [October 7, 2020, 7:53pm UTC](https://community.anovaculinary.com/t/eye-of-round-roast-medium-done/26908 "2020-10-07T19:53:56Z")
2-1/2 lb Eye Of Round Angus Roast. 131F at 24 hours. First put spices and a sprinkle of Almond Flour all over and browned all sides in an Olive Oil hot skillet. Then into a vacuum sealed bag with extra soy sauce and s… --- ## [Beak In](https://community.anovaculinary.com/t/beak-in/26869)
**Author:** [@KPM](https://community.anovaculinary.com/u/KPM)\ **Replies:** 2\ **Last updated:** [October 4, 2020, 8:45pm UTC](https://community.anovaculinary.com/t/beak-in/26869 "2020-10-04T20:45:29Z")
Hi. On the precison oven break in, mine shows the temperature bouncing around a bit. However, the timer only changes when the temperature stays at 356 F. So after 15 minutes, the time thinks it’s got 14.30 to go. Huh? … --- ## [How low a temp is unsafe for meat?](https://community.anovaculinary.com/t/how-low-a-temp-is-unsafe-for-meat/26841)
**Author:** [@stellarchic84](https://community.anovaculinary.com/u/stellarchic84)\ **Replies:** 8\ **Last updated:** [September 30, 2020, 6:41pm UTC](https://community.anovaculinary.com/t/how-low-a-temp-is-unsafe-for-meat/26841 "2020-09-30T18:41:06Z")
Hey all! Was cooking a 2lb brisket @ 155º from about 12pm and at some stage overnight, looks like it shut off (water level got too low). The temp was around 109º when I discovered it, and I’ve added more water and starte… --- ## [50 hour brisket](https://community.anovaculinary.com/t/50-hour-brisket/26824)
**Author:** [@martyblueyes](https://community.anovaculinary.com/u/martyblueyes)\ **Replies:** 8\ **Last updated:** [November 25, 2020, 5:40am UTC](https://community.anovaculinary.com/t/50-hour-brisket/26824 "2020-11-25T05:40:55Z")
Bought a beautiful piece of brisket at Stop and Shop. It was pre-seasoned. Anyway, cooked it at 135 for 50 hours. It was so tender we had a hard time getting it out of the bag without falling apart. We made 5 Ruben Sandw… --- ## [The Question of Beef Short Ribs (131/48) and the Empty Pan](https://community.anovaculinary.com/t/the-question-of-beef-short-ribs-131-48-and-the-empty-pan/26776)
**Author:** [@Jack\_White](https://community.anovaculinary.com/u/Jack_White)\ **Replies:** 3\ **Last updated:** [September 27, 2020, 1:14pm UTC](https://community.anovaculinary.com/t/the-question-of-beef-short-ribs-131-48-and-the-empty-pan/26776 "2020-09-27T13:14:17Z")
I’m about to try out Gavin Edwards’ recipe for sous vide beef short ribs (131/48). He starts with a sear of the ribs in a cast iron pan, then into the bath for 48 hours. After the bath, he instructs us to add olive oil… --- ## [Time & Temp for 2lb. 1.5" thick brisket slab](https://community.anovaculinary.com/t/time-temp-for-2lb-1-5-thick-brisket-slab/26765)
**Author:** [@OnTheBayouMan](https://community.anovaculinary.com/u/OnTheBayouMan)\ **Replies:** 12\ **Last updated:** [September 17, 2020, 3:14am UTC](https://community.anovaculinary.com/t/time-temp-for-2lb-1-5-thick-brisket-slab/26765 "2020-09-17T03:14:18Z")
Would I use the same time and temp for a small brisket slab (1.5" thick-2 lbs.) that I would use to cook a 1.5" thick ribeye? Or should brisket be cooked for a lot longer time? The last big 1/2 a brisket I cooked at 135\*… --- ## [sous-vide too many steaks by accident?](https://community.anovaculinary.com/t/sous-vide-too-many-steaks-by-accident/26742)
**Author:** [@tree](https://community.anovaculinary.com/u/tree)\ **Replies:** 8\ **Last updated:** [September 11, 2020, 1:24pm UTC](https://community.anovaculinary.com/t/sous-vide-too-many-steaks-by-accident/26742 "2020-09-11T13:24:56Z")
so we made 3 steaks and planned on eating one later but it turns out eating the first two steaks was enough for me. I dont want to eat the whole steak and i’d like to save it for tommmorow or something, but its been in t… --- ## [Shredded Beef. Best Meat, Cooking Time and Temperature ?](https://community.anovaculinary.com/t/shredded-beef-best-meat-cooking-time-and-temperature/26725)
**Author:** [@PeterM](https://community.anovaculinary.com/u/PeterM)\ **Replies:** 21\ **Last updated:** [April 28, 2021, 8:58am UTC](https://community.anovaculinary.com/t/shredded-beef-best-meat-cooking-time-and-temperature/26725 "2021-04-28T08:58:22Z")
I discovered and first used ‘Sous Vide’, 2 months ago, in early July 2020. All of my cooking has been experimentation and learning. Converting some of my favourite recipes into the new cooking method, to see what would… --- ## [Bone-in vs boneless pork chops](https://community.anovaculinary.com/t/bone-in-vs-boneless-pork-chops/26704)
**Author:** [@sheridavid](https://community.anovaculinary.com/u/sheridavid)\ **Replies:** 2\ **Last updated:** [August 21, 2020, 9:39pm UTC](https://community.anovaculinary.com/t/bone-in-vs-boneless-pork-chops/26704 "2020-08-21T21:39:59Z")
As I’m still new to sous vide cooking, wanted to ask. As a general rule, should my approach change when a pork chop is bone-in vs boneless. Is there a difference in terms of how to cook using my Anova? --- ## [Sirloin and Sweet Potato](https://community.anovaculinary.com/t/sirloin-and-sweet-potato/26639)
**Author:** [@LoralieF](https://community.anovaculinary.com/u/LoralieF)\ **Replies:** 2\ **Last updated:** [August 10, 2020, 11:11pm UTC](https://community.anovaculinary.com/t/sirloin-and-sweet-potato/26639 "2020-08-10T23:11:46Z")
Here’s my plan - I have two sirloin steaks which will be at 130 for 2 Hours. I have cooked this previously so am comfortable with that. One of my sides will be Sweet potato slices tossed in Garlic infused Olive Oil. T… --- ## [Whole Chicken Cut Up](https://community.anovaculinary.com/t/whole-chicken-cut-up/26638)
**Author:** [@Candice1](https://community.anovaculinary.com/u/Candice1)\ **Replies:** 2\ **Last updated:** [August 10, 2020, 10:58pm UTC](https://community.anovaculinary.com/t/whole-chicken-cut-up/26638 "2020-08-10T22:58:21Z")
I normally cook a whole chicken cut up in the oven, would like to do sous vide after dry brining. What time and temperature would be best and can it all be in one bag or do I have to cook at different times and temperat… --- ## [Southern Fried Chicken ( KFC Style Chicken )](https://community.anovaculinary.com/t/southern-fried-chicken-kfc-style-chicken/26617)
**Author:** [@PeterM](https://community.anovaculinary.com/u/PeterM)\ **Replies:** 6\ **Last updated:** [August 20, 2020, 6:55am UTC](https://community.anovaculinary.com/t/southern-fried-chicken-kfc-style-chicken/26617 "2020-08-20T06:55:14Z")
I suppose that we could start with a fixed set of instructions type recipe. Instead, this is a discussion, and a few tips. Understand what certain cooking techniques will do, and how it changes the final product. Twea… --- ## [Southern Fried Chicken ( KFC Chicken )](https://community.anovaculinary.com/t/southern-fried-chicken-kfc-chicken/26605)
**Author:** [@PeterM](https://community.anovaculinary.com/u/PeterM)\ **Replies:** 3\ **Last updated:** [August 10, 2020, 11:38pm UTC](https://community.anovaculinary.com/t/southern-fried-chicken-kfc-chicken/26605 "2020-08-10T23:38:27Z")
This is a discussion, and a few tips. Tweak the recipe to suit your tastes. KFC Chicken, 11 secret herbs & spices, ‘Comfort Food and/or Fast Food’. Developed in the 1940’s and first sold at a ‘Gas Station Diner’ or was… --- ## [Steaks with maximum juiciness ?](https://community.anovaculinary.com/t/steaks-with-maximum-juiciness/26603)
**Author:** [@Fishchris](https://community.anovaculinary.com/u/Fishchris)\ **Replies:** 16\ **Last updated:** [August 22, 2020, 11:29pm UTC](https://community.anovaculinary.com/t/steaks-with-maximum-juiciness/26603 "2020-08-22T23:29:00Z")
My biggest question is salt ? …or, soy sauce. Do these tend to suck out moisture ? I typically use quite a bit of soy sauce, black pepper, and garlic powder, in my SV bag. And while I wouldn’t say my steaks are dry, the… --- ## [Sousvide Que Bottom Round](https://community.anovaculinary.com/t/sousvide-que-bottom-round/26600)
**Author:** [@fihundeddollar](https://community.anovaculinary.com/u/fihundeddollar)\ **Replies:** 4\ **Last updated:** [August 11, 2020, 2:20pm UTC](https://community.anovaculinary.com/t/sousvide-que-bottom-round/26600 "2020-08-11T14:20:58Z")
Well after cooking a brisket a few weeks ago and not personally being all that satisfied with the results I decided to look for something else that was similar in price that I could smoke. I ended up with 15 Lb Bottom R… --- ## [Reheating chilled SV food without the water bath](https://community.anovaculinary.com/t/reheating-chilled-sv-food-without-the-water-bath/26594)
**Author:** [@Talco](https://community.anovaculinary.com/u/Talco)\ **Replies:** 4\ **Last updated:** [August 8, 2020, 3:41am UTC](https://community.anovaculinary.com/t/reheating-chilled-sv-food-without-the-water-bath/26594 "2020-08-08T03:41:38Z")
Yesterday I made a long cook and, since I had space in the water tank, I added a bag of bone in skinless chicken thighs that I cooked from frozen for a total of 3 hours “just to be safe”, so they’re pasteurised. I then … --- ## [Power Meter - Rubbermaid clear plastic 10L tub, Eye Fillet Steak](https://community.anovaculinary.com/t/power-meter-rubbermaid-clear-plastic-10l-tub-eye-fillet-steak/26568)
**Author:** [@PeterM](https://community.anovaculinary.com/u/PeterM)\ **Replies:** 2\ **Last updated:** [August 3, 2020, 10:18am UTC](https://community.anovaculinary.com/t/power-meter-rubbermaid-clear-plastic-10l-tub-eye-fillet-steak/26568 "2020-08-03T10:18:49Z")
My first attempt at ‘Sous Vide’, so I started with one of the best steaks available. Eye Fillet Steak, 4cm ( 1.6" ) thick, 400gm ( 14oz ). A very nice price of meat ! Light seasoning of salt flakes, black pepper and … --- ## [How to Cook a Steak](https://community.anovaculinary.com/t/how-to-cook-a-steak/26567)
**Author:** [@PeterM](https://community.anovaculinary.com/u/PeterM)\ **Replies:** 1\ **Last updated:** [July 31, 2020, 1:40pm UTC](https://community.anovaculinary.com/t/how-to-cook-a-steak/26567 "2020-07-31T13:40:30Z")
This story started 20 years ago. I was visiting a famous Steak House in Devonport, Tasmania, Australia - “Dannebrog Cafe and Bar Grill”. The menu included instructions on how Steaks can be cooked. I asked permission, … --- ## [Power Meter - FrankenCooler, Chuck/Blade Roast](https://community.anovaculinary.com/t/power-meter-frankencooler-chuck-blade-roast/26565)
**Author:** [@PeterM](https://community.anovaculinary.com/u/PeterM)\ **Replies:** 3\ **Last updated:** [August 2, 2020, 9:45am UTC](https://community.anovaculinary.com/t/power-meter-frankencooler-chuck-blade-roast/26565 "2020-08-02T09:45:35Z")
My second attempt at ‘Sous Vide’. My first use of my newly created ‘FrankenCooler’. Coleman 15 litre cooler, filled with 12 litres of water. ‘Blade’ or is it ‘Chuck’ Roast, with a Pastrami Rub, 1kg = 2.2 lbs. Meat wa… --- ## [Two questions](https://community.anovaculinary.com/t/two-questions/26544)
**Author:** [@RainaS](https://community.anovaculinary.com/u/RainaS)\ **Replies:** 0\ **Last updated:** [July 27, 2020, 10:56pm UTC](https://community.anovaculinary.com/t/two-questions/26544 "2020-07-27T22:56:19Z")
Hi I have 2 questions. I have all this smoked bass. It is very dry and hard to eat, like tough jerky. Can sous vide to anything to reinvigorate it? I ordered grass fed steaks, a mixed box. Included in it were 3 or … --- ## [Questions about Steak](https://community.anovaculinary.com/t/questions-about-steak/26534)
**Author:** [@Candice1](https://community.anovaculinary.com/u/Candice1)\ **Replies:** 14\ **Last updated:** [August 7, 2020, 6:47pm UTC](https://community.anovaculinary.com/t/questions-about-steak/26534 "2020-08-07T18:47:56Z")
I cooked a 2 inch ribeye steak today at 130 F for 2 1/2 hours. Took it out, patted it dry and pan seared. While it wasn’t bad, it really was not as tender as I was hoping. Pretty much tasted like it would if I had ju… --- ## [Continuing confusion](https://community.anovaculinary.com/t/continuing-confusion/26489)
**Author:** [@rogertb](https://community.anovaculinary.com/u/rogertb)\ **Replies:** 3\ **Last updated:** [July 16, 2020, 5:38pm UTC](https://community.anovaculinary.com/t/continuing-confusion/26489 "2020-07-16T17:38:29Z")
So chaps I’m a bit of a newbie but am totally confused, so if I want to cook a sirloin steak I can follow this for 10 hours: or this for 1 hour: what do I do ? I have tried dozens of thicknesses and cuts … some go… [Previous page](https://community.anovaculinary.com/c/precision-cooker/28.md?no_subcategories=false&page=9) [Next page](https://community.anovaculinary.com/c/precision-cooker/28.md?no_subcategories=false&page=11)