# Anova Precision® Cooker **URL:** https://community.anovaculinary.com/c/precision-cooker/28.md?no_subcategories=false&page=17 [Latest](https://community.anovaculinary.com/latest.md) · [Categories](https://community.anovaculinary.com/categories.md) · [Tags](https://community.anovaculinary.com/tags.md) **Page:** 18 --- ## [Cooking temps, Am I just an odd ball ?](https://community.anovaculinary.com/t/cooking-temps-am-i-just-an-odd-ball/22451)
**Author:** [@Fishchris](https://community.anovaculinary.com/u/Fishchris)\ **Replies:** 15\ **Last updated:** [November 17, 2019, 11:28am UTC](https://community.anovaculinary.com/t/cooking-temps-am-i-just-an-odd-ball/22451 "2019-11-17T11:28:41Z")
Over and over, when researching cooking temps for SV beef of all different cuts... Steaks, roasts, brisket, whatever... I see 129-131....... OR 155 ? As if their can be no in betweens ? So I've done both (of what I co… --- ## [Beef Tri Tip ! My best SV ever 😀](https://community.anovaculinary.com/t/beef-tri-tip-my-best-sv-ever/22442)
**Author:** [@Fishchris](https://community.anovaculinary.com/u/Fishchris)\ **Replies:** 4\ **Last updated:** [August 26, 2019, 1:40am UTC](https://community.anovaculinary.com/t/beef-tri-tip-my-best-sv-ever/22442 "2019-08-26T01:40:32Z")
So I just marinaded it for about 8 hrs in Soy sauce. Then drained off the excess, and seasoned with only garlic powder and black pepper, as the soy sauce is already salty. SV'd @138 for 16 hours. Pulled it out of the… --- ## [SV Tri Tip whole, or in steaks ?](https://community.anovaculinary.com/t/sv-tri-tip-whole-or-in-steaks/22425)
**Author:** [@Fishchris](https://community.anovaculinary.com/u/Fishchris)\ **Replies:** 4\ **Last updated:** [August 24, 2019, 5:10pm UTC](https://community.anovaculinary.com/t/sv-tri-tip-whole-or-in-steaks/22425 "2019-08-24T17:10:44Z")
I've seen it done both ways. Also, if I'm going to cut it into steaks, should I cut it with the grain, then cut it cross grain on my plate when I'm eating it ? OR, cross grain to make steaks with the typical grain you se… --- ## [I might have destroyed that first beef brisket...](https://community.anovaculinary.com/t/i-might-have-destroyed-that-first-beef-brisket/22380)
**Author:** [@Fishchris](https://community.anovaculinary.com/u/Fishchris)\ **Replies:** 0\ **Last updated:** [August 15, 2019, 4:17pm UTC](https://community.anovaculinary.com/t/i-might-have-destroyed-that-first-beef-brisket/22380 "2019-08-15T16:17:25Z")
....when it came to dividing and trimming it, but with SV that first piece sure came out great :slight\_smile: So we used the leftovers in a dish that included Jalepeno's, cream + cheddar cheese, and bacon ! Wow, that w… --- ## [Chicken wings - sous vide and smoker bbq](https://community.anovaculinary.com/t/chicken-wings-sous-vide-and-smoker-bbq/22379)
**Author:** [@jr1499](https://community.anovaculinary.com/u/jr1499)\ **Replies:** 18\ **Last updated:** [January 7, 2021, 7:22am UTC](https://community.anovaculinary.com/t/chicken-wings-sous-vide-and-smoker-bbq/22379 "2021-01-07T07:22:38Z")
I'm looking for a recipe for chicken wings that starts with cooking them sous vide and ends by putting them on a smoker bbq instead of frying them in oil. --- ## [Coffee eggs from 1769?](https://community.anovaculinary.com/t/coffee-eggs-from-1769/22353)
**Author:** [@Huhwhat](https://community.anovaculinary.com/u/Huhwhat)\ **Replies:** 5\ **Last updated:** [December 15, 2020, 5:06pm UTC](https://community.anovaculinary.com/t/coffee-eggs-from-1769/22353 "2020-12-15T17:06:40Z")
You’ll have to watch the video to see the full recipe, but in a nutshell, you mix four cups of strong, sweetened black coffee and 6 egg yolks, pour it into forms and bake it. It looks like something that would do well in… --- ## [Red snapper Times and Temps please?](https://community.anovaculinary.com/t/red-snapper-times-and-temps-please/22332)
**Author:** [@Chadd214](https://community.anovaculinary.com/u/Chadd214)\ **Replies:** 1\ **Last updated:** [August 11, 2019, 4:00am UTC](https://community.anovaculinary.com/t/red-snapper-times-and-temps-please/22332 "2019-08-11T04:00:07Z")
Hey guys! Im cooking Red Snapper for the first time. 2 filets. I have had them sealed and frozen for a week, and have now thawed them with the bag opened. What time and temp do yall recommend? Thanks for any help! --- ## [Wow ! Beef brisket is really cheap !](https://community.anovaculinary.com/t/wow-beef-brisket-is-really-cheap/22316)
**Author:** [@Fishchris](https://community.anovaculinary.com/u/Fishchris)\ **Replies:** 28\ **Last updated:** [March 5, 2020, 7:57am UTC](https://community.anovaculinary.com/t/wow-beef-brisket-is-really-cheap/22316 "2020-03-05T07:57:49Z")
I just found beef briskets, whole, at Sam's club for $2.73 a lb !!! So, if I were to cut that into 1 1/2" steaks, what would be the optimum SV time and temp, to get me medium rare, and super tender ??? Might have to get … --- ## [Best New York Strips ever 🙂](https://community.anovaculinary.com/t/best-new-york-strips-ever/22307)
**Author:** [@Fishchris](https://community.anovaculinary.com/u/Fishchris)\ **Replies:** 11\ **Last updated:** [August 10, 2019, 6:11pm UTC](https://community.anovaculinary.com/t/best-new-york-strips-ever/22307 "2019-08-10T18:11:52Z")
I was a little worried that 36 hrs of marinading in Soy sauce might be too much..... But I just left out salt and seasoned with black pepper and garlic powder. SV for 2:30 hrs @ 135 F Flavor. 10 Doneness 7 could ha… --- ## [Sous Vide and Compromised Immune Systems.](https://community.anovaculinary.com/t/sous-vide-and-compromised-immune-systems/22295)
**Author:** [@Mirozen](https://community.anovaculinary.com/u/Mirozen)\ **Replies:** 9\ **Last updated:** [August 19, 2019, 2:35pm UTC](https://community.anovaculinary.com/t/sous-vide-and-compromised-immune-systems/22295 "2019-08-19T14:35:09Z")
When I first began cooking sous vide I was told that sous vide was a cooking method to be avoided when serving food to anyone with a compromised immune system. Since that time I've had a couple friends who have developed… --- ## [Water level and Nano](https://community.anovaculinary.com/t/water-level-and-nano/22292)
**Author:** [@FRED1](https://community.anovaculinary.com/u/FRED1)\ **Replies:** 3\ **Last updated:** [August 9, 2019, 3:36am UTC](https://community.anovaculinary.com/t/water-level-and-nano/22292 "2019-08-09T03:36:08Z")
I recently bought Nano and cooked a pork shoulder. My only issue was that to get the water over the min mark to preheat it would of overflowed when I added the meat. My pot was 10.5 in high and 11 diam . The clamp is not… --- ## [St Louis Ribs Question](https://community.anovaculinary.com/t/st-louis-ribs-question/22264)
**Author:** [@Ross29](https://community.anovaculinary.com/u/Ross29)\ **Replies:** 24\ **Last updated:** [August 19, 2019, 11:17am UTC](https://community.anovaculinary.com/t/st-louis-ribs-question/22264 "2019-08-19T11:17:07Z")
I @m going to smoke my ribs in a homemade stove top smoker first at 225 F for two hours. How long should I Sous vide at 150 F after I smoke and how should I finish the ribs on an open gas grill? Should I use liquid lik… --- ## [Cooking for one](https://community.anovaculinary.com/t/cooking-for-one/22254)
**Author:** [@LLucas](https://community.anovaculinary.com/u/LLucas)\ **Replies:** 8\ **Last updated:** [October 11, 2019, 10:30pm UTC](https://community.anovaculinary.com/t/cooking-for-one/22254 "2019-10-11T22:30:01Z")
Cooking for one can be challenging so I wanted to know if I can prepare proteins ahead of time, freeze them in vacuum seals bags and then cook then using the sous vide method. It would be nice to prepare all of the chick… --- ## [Pretty darn good roast beef 🙂](https://community.anovaculinary.com/t/pretty-darn-good-roast-beef/22231)
**Author:** [@Fishchris](https://community.anovaculinary.com/u/Fishchris)\ **Replies:** 5\ **Last updated:** [August 8, 2019, 4:49am UTC](https://community.anovaculinary.com/t/pretty-darn-good-roast-beef/22231 "2019-08-08T04:49:01Z")
And I survived, so I guess I just got lucky :slight\_smile: I will take some extra precautions next time, to prevent possible bacterial contamination. Anyway, it got 3 hrs of cold pre smoking, in my cheap home made smok… --- ## [Do you guys watch the SV Everything channel ???](https://community.anovaculinary.com/t/do-you-guys-watch-the-sv-everything-channel/22221)
**Author:** [@Fishchris](https://community.anovaculinary.com/u/Fishchris)\ **Replies:** 8\ **Last updated:** [August 2, 2019, 9:30pm UTC](https://community.anovaculinary.com/t/do-you-guys-watch-the-sv-everything-channel/22221 "2019-08-02T21:30:56Z")
I think I've watched about 20 of their videos, and they are entertaining....However, based on there video, for a bone in Pork Roast, I SV'd it for 60 hours.... and that was definitely too much. Borderline mushy. Probably… --- ## [London Broil... Top round... or Picanha.....](https://community.anovaculinary.com/t/london-broil-top-round-or-picanha/22220)
**Author:** [@Fishchris](https://community.anovaculinary.com/u/Fishchris)\ **Replies:** 24\ **Last updated:** [August 8, 2019, 9:46am UTC](https://community.anovaculinary.com/t/london-broil-top-round-or-picanha/22220 "2019-08-08T09:46:36Z")
What do you call it ? The guys over on SV Everything just go on and on about Picanha... Picanha ! When I first heard them say it, I was thinking it was a really prime, expensive cut ! Only to find out its the cheap, toug… --- ## [Roast Beef](https://community.anovaculinary.com/t/roast-beef/22165)
**Author:** [@Sandra51](https://community.anovaculinary.com/u/Sandra51)\ **Replies:** 14\ **Last updated:** [August 1, 2019, 6:07pm UTC](https://community.anovaculinary.com/t/roast-beef/22165 "2019-08-01T18:07:29Z")
I posted my experience of cooking a joint of beef using my APC for 27 hours as I thought that it may help someone, in what I thought was the correct place, but I have struggled to find it since it said it was published a… --- ## [Pork Loin Roast -- the beginning of something great!](https://community.anovaculinary.com/t/pork-loin-roast-the-beginning-of-something-great/22159)
**Author:** [@mhherr](https://community.anovaculinary.com/u/mhherr)\ **Replies:** 15\ **Last updated:** [September 2, 2019, 3:58am UTC](https://community.anovaculinary.com/t/pork-loin-roast-the-beginning-of-something-great/22159 "2019-09-02T03:58:50Z")
One butcher-tied Pork Loin Roast (approximately 7-8 pounds, do not untie) Favorite Rub or Season with Salt, Pepper, and Granulated Garlic (not garlic powder), or your choice of spices (you can also add a dusting of Smoke… --- ## [glass pickle pebbles for weights](https://community.anovaculinary.com/t/glass-pickle-pebbles-for-weights/22148)
**Author:** [@RockyMtnGuy](https://community.anovaculinary.com/u/RockyMtnGuy)\ **Replies:** 1\ **Last updated:** [July 25, 2019, 5:26pm UTC](https://community.anovaculinary.com/t/glass-pickle-pebbles-for-weights/22148 "2019-07-25T17:26:37Z")
These are pickle pebbles, made of the same glass as canning jars. They make excellent weights for sous vide --- ## [What did I do wrong?](https://community.anovaculinary.com/t/what-did-i-do-wrong/22129)
**Author:** [@Renton](https://community.anovaculinary.com/u/Renton)\ **Replies:** 12\ **Last updated:** [August 25, 2019, 7:31pm UTC](https://community.anovaculinary.com/t/what-did-i-do-wrong/22129 "2019-08-25T19:31:19Z")
Hi everyone. I’m new to sous vide and I did my first cooking with ribeye steak last week and it was fine. Not the medium rare texture I was hoping but the meat felt medium and it was tender. However, yesterday I cooked a… --- ## [Sous Vide Top Sirloin Cap](https://community.anovaculinary.com/t/sous-vide-top-sirloin-cap/22111)
**Author:** [@JohnGL](https://community.anovaculinary.com/u/JohnGL)\ **Replies:** 2\ **Last updated:** [July 25, 2019, 12:11am UTC](https://community.anovaculinary.com/t/sous-vide-top-sirloin-cap/22111 "2019-07-25T00:11:02Z")
Sous Vide Top Sirloin Cap: 9 hrs @ 129F, seasoned, allowed to cool a bit, then seared in a 360F skillet with beef fat. \[image\] Beefy Potatoes: cooked in pressure cooker with a 2lb chuck roast, then cubed and finishe… --- ## [Heating sweetener?](https://community.anovaculinary.com/t/heating-sweetener/22083)
**Author:** [@miksnave](https://community.anovaculinary.com/u/miksnave)\ **Replies:** 7\ **Last updated:** [July 27, 2019, 11:05am UTC](https://community.anovaculinary.com/t/heating-sweetener/22083 "2019-07-27T11:05:01Z")
Does anybody know the best temperature that needs to be reached for 2:1 sweetener to water using XyloBrit Sugar Free Natural Sweetener? I need to make diabetic suitable sugar syrup. I know that it should not boil and a… --- ## [Blade of lamb without bone](https://community.anovaculinary.com/t/blade-of-lamb-without-bone/22051)
**Author:** [@Lou](https://community.anovaculinary.com/u/Lou)\ **Replies:** 2\ **Last updated:** [August 1, 2019, 3:31pm UTC](https://community.anovaculinary.com/t/blade-of-lamb-without-bone/22051 "2019-08-01T15:31:30Z")
I use the Anova still for a while and I want to make a blade of lamb (2,2 kg) sous-vide. On internet I find wide ranging values of the temp. and the time. 70°C for 13 hours 68°C for 10 hours 55°C for 8 hours etcetera...… --- ## [Sous vide cook times for Chicken can be so flexible!](https://community.anovaculinary.com/t/sous-vide-cook-times-for-chicken-can-be-so-flexible/21982)
**Author:** [@Mirozen](https://community.anovaculinary.com/u/Mirozen)\ **Replies:** 1\ **Last updated:** [July 11, 2019, 4:13am UTC](https://community.anovaculinary.com/t/sous-vide-cook-times-for-chicken-can-be-so-flexible/21982 "2019-07-11T04:13:50Z")
On the 3rd of July I cooked some chicken thighs. I planned to cook them at 160F for 3 hours then shock chill, refrigerate overnight, and reheat/sear on a BBQ grill the next day. All went as planned except for one thing..… --- ## [Doness temp or time?](https://community.anovaculinary.com/t/doness-temp-or-time/21960)
**Author:** [@Bluc](https://community.anovaculinary.com/u/Bluc)\ **Replies:** 3\ **Last updated:** [July 17, 2019, 1:13pm UTC](https://community.anovaculinary.com/t/doness-temp-or-time/21960 "2019-07-17T13:13:04Z")
Did a frozen steak it was not overly even cut varied from 1/2 to about 3/4" and was rump(my fav). Anway\[image\] you can see my doneness varies. I realise my steak and conditions are not ideal but I reakon it highlights t… --- ## [St. Louis ribs](https://community.anovaculinary.com/t/st-louis-ribs/21947)
**Author:** [@Huhwhat](https://community.anovaculinary.com/u/Huhwhat)\ **Replies:** 3\ **Last updated:** [July 10, 2019, 9:34pm UTC](https://community.anovaculinary.com/t/st-louis-ribs/21947 "2019-07-10T21:34:18Z")
I started them the day before yesterday. They were rubbed with Traeger coffee rub and rested overnight. Yesterday, they were cold smoked with oak for 3 hours. Then they were vacuum packed, chilled in an ice bath and put … --- ## [Chicken Cooked SV and stored - how long?](https://community.anovaculinary.com/t/chicken-cooked-sv-and-stored-how-long/21931)
**Author:** [@miksnave](https://community.anovaculinary.com/u/miksnave)\ **Replies:** 25\ **Last updated:** [August 18, 2019, 1:23pm UTC](https://community.anovaculinary.com/t/chicken-cooked-sv-and-stored-how-long/21931 "2019-08-18T13:23:38Z")
I was reading an old post and came across this quote: " \[Chicken Breasts\] I buy them 6 to 8 in a package when they go on sale every few weeks, and cook them all, two breasts per quart bag. After sous vide cooking, and … --- ## [Silicone Egg Bite Form](https://community.anovaculinary.com/t/silicone-egg-bite-form/21921)
**Author:** [@jgaddis](https://community.anovaculinary.com/u/jgaddis)\ **Replies:** 10\ **Last updated:** [November 10, 2023, 5:30pm UTC](https://community.anovaculinary.com/t/silicone-egg-bite-form/21921 "2023-11-10T17:30:06Z")
After trial and error cooking egg bites using mason jars, with out satisfaction, I decided to buy a silicone form. Although the form is for Sous Vide cooking, I have only found one recipe that truly uses that style. Its … --- ## [Cold smoke Boston Butt.](https://community.anovaculinary.com/t/cold-smoke-boston-butt/21791)
**Author:** [@nbmartin](https://community.anovaculinary.com/u/nbmartin)\ **Replies:** 12\ **Last updated:** [July 14, 2019, 12:04pm UTC](https://community.anovaculinary.com/t/cold-smoke-boston-butt/21791 "2019-07-14T12:04:05Z")
How long should I cold smoke my 8lb Boston Butt before sousviding to get a good smoke flavor? If I cold smoke how would I get a nice bark on the meat? Hope I gave enough info. --- ## [Steak overcooked and not even completely browned](https://community.anovaculinary.com/t/steak-overcooked-and-not-even-completely-browned/21790)
**Author:** [@frog](https://community.anovaculinary.com/u/frog)\ **Replies:** 22\ **Last updated:** [October 5, 2019, 7:04am UTC](https://community.anovaculinary.com/t/steak-overcooked-and-not-even-completely-browned/21790 "2019-10-05T07:04:26Z")
I always let my steak come to room temperature for about 20 minutes before cooking. After this step was done, I patted the steak dry making sure there was no moisture left on the surface. And then I seasoned it while the… [Previous page](https://community.anovaculinary.com/c/precision-cooker/28.md?no_subcategories=false&page=16) [Next page](https://community.anovaculinary.com/c/precision-cooker/28.md?no_subcategories=false&page=18)