# Anova Precision® Cooker **URL:** https://community.anovaculinary.com/c/precision-cooker/28.md?no_subcategories=false&page=20 [Latest](https://community.anovaculinary.com/latest.md) · [Categories](https://community.anovaculinary.com/categories.md) · [Tags](https://community.anovaculinary.com/tags.md) **Page:** 21 --- ## ["Now cooking" display not counting down](https://community.anovaculinary.com/t/now-cooking-display-not-counting-down/20445)
**Author:** [@newchef](https://community.anovaculinary.com/u/newchef)\ **Replies:** 1\ **Last updated:** [March 11, 2019, 1:40am UTC](https://community.anovaculinary.com/t/now-cooking-display-not-counting-down/20445 "2019-03-11T01:40:39Z")
Cooking 1-inch strip steak first time. I set app to 45 minutes for medium rare. The display shows it's cooking but the clock keeps cycling at 45 minutes. Shouldn't it be counting down to 0? Thank you! --- ## [Thinner steak cook time and temp](https://community.anovaculinary.com/t/thinner-steak-cook-time-and-temp/20413)
**Author:** [@Rich7](https://community.anovaculinary.com/u/Rich7)\ **Replies:** 1\ **Last updated:** [March 9, 2019, 5:11am UTC](https://community.anovaculinary.com/t/thinner-steak-cook-time-and-temp/20413 "2019-03-09T05:11:57Z")
Hi I’m trying to oil porterhouse steak that is about 4/5 inch or about 20mm. I am aiming for medium/rare, and so am cooking it st 53c / 128F for 50 minutes, then searing for about 10-15 seconds on each side. But it is t… --- ## [Sword fish](https://community.anovaculinary.com/t/sword-fish/20404)
**Author:** [@Huhwhat](https://community.anovaculinary.com/u/Huhwhat)\ **Replies:** 1\ **Last updated:** [March 8, 2019, 12:29pm UTC](https://community.anovaculinary.com/t/sword-fish/20404 "2019-03-08T12:29:56Z")
I did two small sword fish steak, about 1-1/2" thick. I sprinkled both with a mix of equal parts of sea salt, granulated garlic, granulated onion and pepper. I added about a teaspoon or so of lime juice to two vacuum bag… --- ## [Cooking Steaks for a very large group?](https://community.anovaculinary.com/t/cooking-steaks-for-a-very-large-group/20399)
**Author:** [@jmez](https://community.anovaculinary.com/u/jmez)\ **Replies:** 5\ **Last updated:** [March 22, 2019, 6:16pm UTC](https://community.anovaculinary.com/t/cooking-steaks-for-a-very-large-group/20399 "2019-03-22T18:16:26Z")
We have a retreat coming up and were donated 80 ribeyes. There are plenty of BBQ's to cook/sear, however, trying to run that many at once can be a nightmare. I wanted to sous vide the 80 steaks prior and freeze them. … --- ## [How do I know when food is done?](https://community.anovaculinary.com/t/how-do-i-know-when-food-is-done/20397)
**Author:** [@LDubs](https://community.anovaculinary.com/u/LDubs)\ **Replies:** 5\ **Last updated:** [March 8, 2019, 4:12pm UTC](https://community.anovaculinary.com/t/how-do-i-know-when-food-is-done/20397 "2019-03-08T16:12:42Z")
Hey all, starting to really get going with my Anova 900w. The biggest question I have is, how do I know when food is done? Take steak for example. I'm used to cooking it via grill or broiler, and knowing it's done eit… --- ## [Finally got a good sear](https://community.anovaculinary.com/t/finally-got-a-good-sear/20392)
**Author:** [@Dru](https://community.anovaculinary.com/u/Dru)\ **Replies:** 6\ **Last updated:** [August 1, 2019, 5:45pm UTC](https://community.anovaculinary.com/t/finally-got-a-good-sear/20392 "2019-08-01T17:45:20Z")
As you may have seen, I've posted here in the past about my inability to get good sear results despite approaching it several different ways. Well, I finally tried something that seems kind of obvious, and it worked! I… --- ## [Getting meat in the bag without messing up the sealin edges](https://community.anovaculinary.com/t/getting-meat-in-the-bag-without-messing-up-the-sealin-edges/20388)
**Author:** [@cmyachtie](https://community.anovaculinary.com/u/cmyachtie)\ **Replies:** 1\ **Last updated:** [March 8, 2019, 10:16pm UTC](https://community.anovaculinary.com/t/getting-meat-in-the-bag-without-messing-up-the-sealin-edges/20388 "2019-03-08T22:16:29Z")
So i read somewhere to fold over the edge of the bags when inserting the meat onto the bags to prevent them from getting messy which could prevent the seal from being safe. The bags i use seem to be very uncooperative w… --- ## [Help with small sirloin tip roast](https://community.anovaculinary.com/t/help-with-small-sirloin-tip-roast/20368)
**Author:** [@sammypaps](https://community.anovaculinary.com/u/sammypaps)\ **Replies:** 12\ **Last updated:** [March 21, 2021, 4:08am UTC](https://community.anovaculinary.com/t/help-with-small-sirloin-tip-roast/20368 "2021-03-21T04:08:28Z")
I have a 2 1/2 lb sirloin tip roast. I want to cook it a tad over medium rare and have no idea of the time to keep it in the water bath. It's a small one. Thanks very much! --- ## [Reheating or overcooking?](https://community.anovaculinary.com/t/reheating-or-overcooking/20356)
**Author:** [@noamrz](https://community.anovaculinary.com/u/noamrz)\ **Replies:** 2\ **Last updated:** [March 4, 2019, 4:19pm UTC](https://community.anovaculinary.com/t/reheating-or-overcooking/20356 "2019-03-04T16:19:30Z")
Hi! I'm relatively new to sous vide, and could use some help. I am currently making short ribs, 75C/24h. I am nearing the end of the 24 hours, but started a little too early, so I have about 4 hours between when the meat… --- ## [Totally overwhelmed. 😩. Why no detailed instructions with this tool?](https://community.anovaculinary.com/t/totally-overwhelmed-why-no-detailed-instructions-with-this-tool/20349)
**Author:** [@PattyinPa](https://community.anovaculinary.com/u/PattyinPa)\ **Replies:** 5\ **Last updated:** [March 4, 2019, 7:42am UTC](https://community.anovaculinary.com/t/totally-overwhelmed-why-no-detailed-instructions-with-this-tool/20349 "2019-03-04T07:42:20Z")
I’ve had this set for a hour and noticed temp is going down not up. So played around and hit the arrow button in middle of the -+ and suddenly it seemed this started! So for a hour I never had this on? I’ve been googli… --- ## [Cooking a larger roast. How would you do it?](https://community.anovaculinary.com/t/cooking-a-larger-roast-how-would-you-do-it/20344)
**Author:** [@rxman59](https://community.anovaculinary.com/u/rxman59)\ **Replies:** 18\ **Last updated:** [March 10, 2019, 1:19am UTC](https://community.anovaculinary.com/t/cooking-a-larger-roast-how-would-you-do-it/20344 "2019-03-10T01:19:53Z")
Hello, I have a larger beef roast that I am planning to sous vide x 10-12 hours, Planned eating time is 6pm so I wish to have it ready for oven searing at, say 5pm. How would you do this? I don't relish the idea o… --- ## [unit will not heat up](https://community.anovaculinary.com/t/unit-will-not-heat-up/20333)
**Author:** [@fuzzycooks1](https://community.anovaculinary.com/u/fuzzycooks1)\ **Replies:** 2\ **Last updated:** [March 2, 2019, 8:26pm UTC](https://community.anovaculinary.com/t/unit-will-not-heat-up/20333 "2019-03-02T20:26:47Z")
new unit circulates but does not heat up --- ## [2 1/2" Rib Eye](https://community.anovaculinary.com/t/2-1-2-rib-eye/20308)
**Author:** [@TheMoose](https://community.anovaculinary.com/u/TheMoose)\ **Replies:** 12\ **Last updated:** [December 14, 2019, 12:24pm UTC](https://community.anovaculinary.com/t/2-1-2-rib-eye/20308 "2019-12-14T12:24:46Z")
I have a beautiful rib eye steak that's about 2 1/2" thick. I'd like to cook at the 130 degree temperature. How long should the steak be cooking for (after the water gets to the correct temperature)? Thank you!! --- ## [Noob here; meat juices in bag](https://community.anovaculinary.com/t/noob-here-meat-juices-in-bag/20272)
**Author:** [@Annewb](https://community.anovaculinary.com/u/Annewb)\ **Replies:** 2\ **Last updated:** [March 3, 2019, 1:58am UTC](https://community.anovaculinary.com/t/noob-here-meat-juices-in-bag/20272 "2019-03-03T01:58:10Z")
The bags we have say not to immerse the part of the bag with the vacuum valve into water, so that means a part of the bag is out in the air. We sealed up some steaks, and some juice rose to the part of the bag that is n… --- ## [chicken thighs and chicken breast](https://community.anovaculinary.com/t/chicken-thighs-and-chicken-breast/20250)
**Author:** [@Robinalexis](https://community.anovaculinary.com/u/Robinalexis)\ **Replies:** 3\ **Last updated:** [March 1, 2019, 4:55pm UTC](https://community.anovaculinary.com/t/chicken-thighs-and-chicken-breast/20250 "2019-03-01T16:55:10Z")
How I cook 1 chicken breast and 2 chicken thighs at the same time when they have two different temps and times? --- ## [When to start timing](https://community.anovaculinary.com/t/when-to-start-timing/20238)
**Author:** [@Carlak](https://community.anovaculinary.com/u/Carlak)\ **Replies:** 2\ **Last updated:** [February 25, 2019, 1:41pm UTC](https://community.anovaculinary.com/t/when-to-start-timing/20238 "2019-02-25T13:41:41Z")
The recipe for soft boiled eggs says to cook for 13 minutes at 167F. But when do I start timing for 13 minutes?. Cooker reaches 167 but when I add the eggs which are still cool, it goes down a few degrees and takes a mi… --- ## [Freezing cooked Steaks](https://community.anovaculinary.com/t/freezing-cooked-steaks/20202)
**Author:** [@apensa](https://community.anovaculinary.com/u/apensa)\ **Replies:** 40\ **Last updated:** [March 15, 2019, 4:17pm UTC](https://community.anovaculinary.com/t/freezing-cooked-steaks/20202 "2019-03-15T16:17:18Z")
Since there is just my wife and I, cooking Sous Vide, as great as it is, is a lot of bother for just the two of us. My wife suggested that rather than just cooking a couple of steaks for us, I cook up four or six and fr… --- ## ["off the bone" chicken??](https://community.anovaculinary.com/t/off-the-bone-chicken/20191)
**Author:** [@fklwmn](https://community.anovaculinary.com/u/fklwmn)\ **Replies:** 1\ **Last updated:** [February 21, 2019, 7:51pm UTC](https://community.anovaculinary.com/t/off-the-bone-chicken/20191 "2019-02-21T19:51:53Z")
Forgive my idiocy, but I am reviewing the cooking guides and I see chicken thighs and "off the bone" chicken thighs. is "off the bone" referring to boneless chicken thighs? It's just such an off way to refer to boneless… --- ## [chicken and steak fajitas cooked together. What do you think?](https://community.anovaculinary.com/t/chicken-and-steak-fajitas-cooked-together-what-do-you-think/20084)
**Author:** [@Laurie](https://community.anovaculinary.com/u/Laurie)\ **Replies:** 3\ **Last updated:** [February 15, 2019, 6:56am UTC](https://community.anovaculinary.com/t/chicken-and-steak-fajitas-cooked-together-what-do-you-think/20084 "2019-02-15T06:56:21Z")
What do you think of this process for making chicken and steak fajitas almost simultaneously? I made a marinade of lime juice, olive oil and seasonings. I added half to each of two freezer bags. I added an angus stri… --- ## [Successfully Proofing Sourdough Starter via Sous Vide](https://community.anovaculinary.com/t/successfully-proofing-sourdough-starter-via-sous-vide/20046)
**Author:** [@KauaiBilly](https://community.anovaculinary.com/u/KauaiBilly)\ **Replies:** 7\ **Last updated:** [March 23, 2021, 2:36am UTC](https://community.anovaculinary.com/t/successfully-proofing-sourdough-starter-via-sous-vide/20046 "2021-03-23T02:36:17Z")
Thought I’d share a technique I just used to create a sourdough starter with my Anova Sous Vide. I came across a recipe for making a sourdough starter from scratch, but one key element is that the starter must proof bet… --- ## [Egg bites](https://community.anovaculinary.com/t/egg-bites/19951)
**Author:** [@Mmkilg](https://community.anovaculinary.com/u/Mmkilg)\ **Replies:** 21\ **Last updated:** [July 11, 2019, 3:14am UTC](https://community.anovaculinary.com/t/egg-bites/19951 "2019-07-11T03:14:25Z")
Looking for a a way to cook egg bites without jars; has anyone tried to use the silicone egg cookers such as this one? Amazon.com: Customer Questions & Answers --- ## [Cooking Wild Game](https://community.anovaculinary.com/t/cooking-wild-game/19887)
**Author:** [@Len47](https://community.anovaculinary.com/u/Len47)\ **Replies:** 2\ **Last updated:** [February 1, 2019, 9:46pm UTC](https://community.anovaculinary.com/t/cooking-wild-game/19887 "2019-02-01T21:46:35Z")
Has anyone cooked Wild Game such as Moose, Venison? If so what temps and times were used? --- ## [Chicken Breasts - Will this be okay?](https://community.anovaculinary.com/t/chicken-breasts-will-this-be-okay/19867)
**Author:** [@jawjadawg](https://community.anovaculinary.com/u/jawjadawg)\ **Replies:** 2\ **Last updated:** [January 31, 2019, 8:01pm UTC](https://community.anovaculinary.com/t/chicken-breasts-will-this-be-okay/19867 "2019-01-31T20:01:06Z")
I have been pre-cooking for a party and decided to do some sous vide chicken. I was using an igloo cooler as my container, and did 10 at a time lined along the sides. After reading o the internet to cook chicken to 150… --- ## [Small amount of liquid in wrong side](https://community.anovaculinary.com/t/small-amount-of-liquid-in-wrong-side/19855)
**Author:** [@Kristilw](https://community.anovaculinary.com/u/Kristilw)\ **Replies:** 1\ **Last updated:** [January 31, 2019, 5:55am UTC](https://community.anovaculinary.com/t/small-amount-of-liquid-in-wrong-side/19855 "2019-01-31T05:55:08Z")
Hi everyone- I’ve had my machine for a while, but haven’t used it very much. I recently got a vacuum sealer and am liking the sv results a little more when the food is vacuumed sealed. For today’s pork chops, I had to th… --- ## [Using egg whites?](https://community.anovaculinary.com/t/using-egg-whites/19840)
**Author:** [@Huhwhat](https://community.anovaculinary.com/u/Huhwhat)\ **Replies:** 4\ **Last updated:** [February 12, 2019, 9:04pm UTC](https://community.anovaculinary.com/t/using-egg-whites/19840 "2019-02-12T21:04:59Z")
I just started a batch of lemon curd. Now I have a bunch of egg whites I don't need for the lemon curd. Anyone have any suggestions for how to use them? --- ## [St Louis Ribs.... Need Bark?](https://community.anovaculinary.com/t/st-louis-ribs-need-bark/19823)
**Author:** [@Ross29](https://community.anovaculinary.com/u/Ross29)\ **Replies:** 5\ **Last updated:** [August 4, 2020, 3:20pm UTC](https://community.anovaculinary.com/t/st-louis-ribs-need-bark/19823 "2020-08-04T15:20:33Z")
How to Get Bark on Sous Vide St Louis Pork Ribs after SV? I prepped and SV the ribs for 24 hours at 150. They were fall-off-the-bone delicious. However, there was no crusty bark. I had painted the ribs after SV with sa… --- ## [Wine Chiller](https://community.anovaculinary.com/t/wine-chiller/19815)
**Author:** [@Dogfather](https://community.anovaculinary.com/u/Dogfather)\ **Replies:** 7\ **Last updated:** [January 21, 2025, 6:35am UTC](https://community.anovaculinary.com/t/wine-chiller/19815 "2025-01-21T06:35:08Z")
I haven't tried this, but I'm pretty sure it would work. Set up Anova in an ice bucket or other tall container, add a bottle of wine and fill container with ice and water. Set Anova to 32F and let the circulator run to c… --- ## [Bone-in Meats](https://community.anovaculinary.com/t/bone-in-meats/19732)
**Author:** [@Gte](https://community.anovaculinary.com/u/Gte)\ **Replies:** 20\ **Last updated:** [February 23, 2019, 1:28pm UTC](https://community.anovaculinary.com/t/bone-in-meats/19732 "2019-02-23T13:28:26Z")
New to sous vide cooking, just did my 3rd cook last night with bone-in pork chops. I decided on a temp of 140 degrees and wanted to experiment with different cook times. I bagged 3 chops all about 1.5+ inches thick. I… --- ## [How do I cook a Frozen Pheasant](https://community.anovaculinary.com/t/how-do-i-cook-a-frozen-pheasant/19730)
**Author:** [@Ulrike](https://community.anovaculinary.com/u/Ulrike)\ **Replies:** 4\ **Last updated:** [February 4, 2019, 10:27pm UTC](https://community.anovaculinary.com/t/how-do-i-cook-a-frozen-pheasant/19730 "2019-02-04T22:27:30Z")
Hi, how do I cook a Frozen Pheasant? It is a complete Pheasant. Can anyone help me? --- ## [Searing with a heatgun](https://community.anovaculinary.com/t/searing-with-a-heatgun/19687)
**Author:** [@Fmastrocesare02](https://community.anovaculinary.com/u/Fmastrocesare02)\ **Replies:** 8\ **Last updated:** [January 23, 2020, 2:00pm UTC](https://community.anovaculinary.com/t/searing-with-a-heatgun/19687 "2020-01-23T14:00:22Z")
Hey! I just want to know if searing all proteins with a heat gun is possible, I want to buy one but I don't know if it's the perfect idea. Thank you [Previous page](https://community.anovaculinary.com/c/precision-cooker/28.md?no_subcategories=false&page=19) [Next page](https://community.anovaculinary.com/c/precision-cooker/28.md?no_subcategories=false&page=21)