# Anova Precision® Cooker **URL:** https://community.anovaculinary.com/c/precision-cooker/28.md?no_subcategories=false&page=28 [Latest](https://community.anovaculinary.com/latest.md) · [Categories](https://community.anovaculinary.com/categories.md) · [Tags](https://community.anovaculinary.com/tags.md) **Page:** 29 --- ## [2 Stage Sous Vide?](https://community.anovaculinary.com/t/2-stage-sous-vide/14347)
**Author:** [@Ddaye](https://community.anovaculinary.com/u/Ddaye)\ **Replies:** 2\ **Last updated:** [May 4, 2018, 11:20am UTC](https://community.anovaculinary.com/t/2-stage-sous-vide/14347 "2018-05-04T11:20:34Z")
In reading online references about sous vide, I see that some important beef tenderizing occurs in the 120-123F range below the recipe (and my own) suggested cooking temperatures of high 120's to low 130's. Has anyone tr… --- ## [Pasteurized Eggs](https://community.anovaculinary.com/t/pasteurized-eggs/14335)
**Author:** [@twm](https://community.anovaculinary.com/u/twm)\ **Replies:** 6\ **Last updated:** [May 6, 2018, 9:52pm UTC](https://community.anovaculinary.com/t/pasteurized-eggs/14335 "2018-05-06T21:52:36Z")
Hi All I am moving to Malaysia and will be buying my eggs straight from the farmer at the wet markets. As I like to eat my eggs very soft and sometimes raw I would like to pasteurize my eggs using the Anova. My ques… --- ## [Lack of flavor](https://community.anovaculinary.com/t/lack-of-flavor/14301)
**Author:** [@Davids8477](https://community.anovaculinary.com/u/Davids8477)\ **Replies:** 19\ **Last updated:** [March 11, 2022, 9:40pm UTC](https://community.anovaculinary.com/t/lack-of-flavor/14301 "2022-03-11T21:40:20Z")
I’ve used my Sous Vide cooker several times for steak, lamb and pork. While the appearance is great I find a distinct lack of taste. I’ve tried several different searing methods , hot hot grill, hot oil in caste iron s… --- ## [Pot Roast Air Expanded bag at hour 36](https://community.anovaculinary.com/t/pot-roast-air-expanded-bag-at-hour-36/14243)
**Author:** [@slfrinell](https://community.anovaculinary.com/u/slfrinell)\ **Replies:** 2\ **Last updated:** [April 23, 2018, 9:07pm UTC](https://community.anovaculinary.com/t/pot-roast-air-expanded-bag-at-hour-36/14243 "2018-04-23T21:07:32Z")
I am currently doing a 48 hour chuck roast. Cooked @ 133. It is a pre-seared 3lb chuck roast vacuum sealed in a food saver bag. There was a brief flip of my circuit breaker which was quickly remedied around hour 1… --- ## [timing of cooking](https://community.anovaculinary.com/t/timing-of-cooking/14240)
**Author:** [@SandiJ](https://community.anovaculinary.com/u/SandiJ)\ **Replies:** 7\ **Last updated:** [June 10, 2018, 3:08pm UTC](https://community.anovaculinary.com/t/timing-of-cooking/14240 "2018-06-10T15:08:11Z")
Is there anywhere that I can find basic cooking times for various things without actually following a recipe? --- ## [1st Cook, Porterhouse, Grey Surface Bands](https://community.anovaculinary.com/t/1st-cook-porterhouse-grey-surface-bands/14235)
**Author:** [@Ddaye](https://community.anovaculinary.com/u/Ddaye)\ **Replies:** 5\ **Last updated:** [April 24, 2018, 12:00pm UTC](https://community.anovaculinary.com/t/1st-cook-porterhouse-grey-surface-bands/14235 "2018-04-24T12:00:01Z")
Bought the Anova today and set it up during the afternoon. I had a 1" thick porterhouse steak that was dusted in garlic powder and salt and ziplock bagged for 48 hours in the fridge as I usually do for oven-bake-then-gri… --- ## [Timing for large Boned leg of pork](https://community.anovaculinary.com/t/timing-for-large-boned-leg-of-pork/14234)
**Author:** [@mickyp](https://community.anovaculinary.com/u/mickyp)\ **Replies:** 10\ **Last updated:** [April 30, 2018, 12:23pm UTC](https://community.anovaculinary.com/t/timing-for-large-boned-leg-of-pork/14234 "2018-04-30T12:23:11Z")
Hi, im looking for guidance for cooking times for a 7kg boned leg of pork, medium, i intend to sear the the joint to crisp the crackling on the BBQ after patting it dry. Any advice would be greatly appreciated. --- ## [Sous vide Brisket Flat](https://community.anovaculinary.com/t/sous-vide-brisket-flat/14219)
**Author:** [@Michael\_Houtz](https://community.anovaculinary.com/u/Michael_Houtz)\ **Replies:** 2\ **Last updated:** [April 22, 2018, 3:00pm UTC](https://community.anovaculinary.com/t/sous-vide-brisket-flat/14219 "2018-04-22T15:00:47Z")
Brisket Flat: 180 and 203: 16 hours + 2-1/2 at 203 degrees: Ingredients: brisket flat any seasonings you like Smoke pellets of your choice Steps: Season and sear brisket, Smoke for 3-1/2 to 4 hours. Vacuum seal… --- ## [Alcohol essence](https://community.anovaculinary.com/t/alcohol-essence/14207)
**Author:** [@up2u](https://community.anovaculinary.com/u/up2u)\ **Replies:** 1\ **Last updated:** [May 3, 2018, 11:33pm UTC](https://community.anovaculinary.com/t/alcohol-essence/14207 "2018-05-03T23:33:47Z")
Buy a bottle of Bourbon essence or Rum etc. from any homebrew shop & add a few drops to any meat with another marinade then vac pack overnight. You can brine pork or beef or chicken the same way. I inject marinade into l… --- ## [My first Sous Vide tip.](https://community.anovaculinary.com/t/my-first-sous-vide-tip/14171)
**Author:** [@Artie](https://community.anovaculinary.com/u/Artie)\ **Replies:** 5\ **Last updated:** [April 21, 2018, 11:36pm UTC](https://community.anovaculinary.com/t/my-first-sous-vide-tip/14171 "2018-04-21T23:36:48Z")
Ok . . . probably everyone already knows this, but I'll share anyway. :wink: Instead of just clipping the bag to the side, I clip one corner, then pull the bag snug, and clip the other corner. That creates a "span" tha… --- ## [Trying to understand cooking time.](https://community.anovaculinary.com/t/trying-to-understand-cooking-time/14169)
**Author:** [@Artie](https://community.anovaculinary.com/u/Artie)\ **Replies:** 7\ **Last updated:** [April 18, 2018, 9:42pm UTC](https://community.anovaculinary.com/t/trying-to-understand-cooking-time/14169 "2018-04-18T21:42:22Z")
I'm still struggling to understand sous vide cooking times. Look at this chart that I snagged from SeriousEats: \[image\] All four cooking temps show a time of 1 to 4 hours. So, if my meal is done in 1 hour, why would … --- ## [Sous Vide Cream Brule: Mason jars floating!](https://community.anovaculinary.com/t/sous-vide-cream-brule-mason-jars-floating/14166)
**Author:** [@l2oBiN](https://community.anovaculinary.com/u/l2oBiN)\ **Replies:** 15\ **Last updated:** [October 29, 2019, 12:42pm UTC](https://community.anovaculinary.com/t/sous-vide-cream-brule-mason-jars-floating/14166 "2019-10-29T12:42:17Z")
After purchasing 8oz wide mouth mason jars specifically for cream Brule type deserts, I can’t get them submerged with the cream within. They float! I tried opening up the lid a bit more and the cream starts contaminating… --- ## [Need help with my 1st chicken cook.](https://community.anovaculinary.com/t/need-help-with-my-1st-chicken-cook/14151)
**Author:** [@Artie](https://community.anovaculinary.com/u/Artie)\ **Replies:** 5\ **Last updated:** [April 17, 2018, 11:45pm UTC](https://community.anovaculinary.com/t/need-help-with-my-1st-chicken-cook/14151 "2018-04-17T23:45:06Z")
I'm about to try my first "real" cook with my APC. (The hotdogs don't count.) I've got two lbs., (4 thighs), of boneless, skinless thighs. As I look up recipes, time and temps are all over the place. I'm seeing 140@1.5 h… --- ## [Does anyone do simple things, like hot dogs, in your APC?](https://community.anovaculinary.com/t/does-anyone-do-simple-things-like-hot-dogs-in-your-apc/14126)
**Author:** [@Artie](https://community.anovaculinary.com/u/Artie)\ **Replies:** 12\ **Last updated:** [April 18, 2018, 4:19pm UTC](https://community.anovaculinary.com/t/does-anyone-do-simple-things-like-hot-dogs-in-your-apc/14126 "2018-04-18T16:19:44Z")
I was just thinking that it might be nice to pre-package individual hot dogs in my FoodSaver and then just toss however many I wanted into the bath. Maybe pre-bagged chili also. You could just cut open the bag and dump i… --- ## [Sous Vide Caesar-Parmesan Chicken](https://community.anovaculinary.com/t/sous-vide-caesar-parmesan-chicken/14112)
**Author:** [@DrJLKramer](https://community.anovaculinary.com/u/DrJLKramer)\ **Replies:** 10\ **Last updated:** [June 15, 2018, 1:41am UTC](https://community.anovaculinary.com/t/sous-vide-caesar-parmesan-chicken/14112 "2018-06-15T01:41:36Z")
Sous Vide Caesar-Parmesan Chicken It’s like a Chicken Caesar salad without the salad! Basics: Cooking temp: 147.5 F Cooking time: 2.5 hours (add an hour if frozen) Ingredients: Skinless chicken breast(s) Dehydr… --- ## [Sous Vide and Smoking Gun](https://community.anovaculinary.com/t/sous-vide-and-smoking-gun/14110)
**Author:** [@MartzMimic](https://community.anovaculinary.com/u/MartzMimic)\ **Replies:** 4\ **Last updated:** [July 4, 2023, 3:08pm UTC](https://community.anovaculinary.com/t/sous-vide-and-smoking-gun/14110 "2023-07-04T15:08:43Z")
I’ve had my Anova just less than 18 months, and I love it. Being a bit of a gadget person, I recently received a smoking gun for my birthday. I am one happy camper. I’ve experimented with cold smoking before and after… --- ## [Sous vide steak then chill/freeze .](https://community.anovaculinary.com/t/sous-vide-steak-then-chill-freeze/14104)
**Author:** [@Jeremy\_Williams](https://community.anovaculinary.com/u/Jeremy_Williams)\ **Replies:** 4\ **Last updated:** [April 16, 2018, 4:04pm UTC](https://community.anovaculinary.com/t/sous-vide-steak-then-chill-freeze/14104 "2018-04-16T16:04:46Z")
Sous vide steak then chill/freeze ......can I? ...... why would I? We are going camping/caravan soon (I’m talking basic, no electric hook up, so no refrigeration). We will be away for a long weekend and I wondered if I c… --- ## [Another lesson learned](https://community.anovaculinary.com/t/another-lesson-learned/14100)
**Author:** [@DParker](https://community.anovaculinary.com/u/DParker)\ **Replies:** 6\ **Last updated:** [April 22, 2018, 1:42pm UTC](https://community.anovaculinary.com/t/another-lesson-learned/14100 "2018-04-22T13:42:33Z")
I decided to do pulled pork for my wife's birthday get-together today using my tried-and-true 165°F/24 + 4 hrs smoker time routine on a whole 9 lb boneless pork shoulder. Due to tiiming considerations, I decided to try … --- ## [What is the #1 Item in a pantry for sous vide Heaven?](https://community.anovaculinary.com/t/what-is-the-1-item-in-a-pantry-for-sous-vide-heaven/14090)
**Author:** [@whybuynew1](https://community.anovaculinary.com/u/whybuynew1)\ **Replies:** 5\ **Last updated:** [April 16, 2018, 1:50am UTC](https://community.anovaculinary.com/t/what-is-the-1-item-in-a-pantry-for-sous-vide-heaven/14090 "2018-04-16T01:50:10Z")
I cast my vote for Dijon mustard. But Iwas torn between that and maple syrup! --- ## [Double Recipe](https://community.anovaculinary.com/t/double-recipe/14084)
**Author:** [@mattymo](https://community.anovaculinary.com/u/mattymo)\ **Replies:** 5\ **Last updated:** [April 16, 2018, 1:47am UTC](https://community.anovaculinary.com/t/double-recipe/14084 "2018-04-16T01:47:01Z")
Hello everyone. Wondering: if i double a recipe, do I also need to double the cooking time? Thanks! --- ## [Apple Time / Temp?](https://community.anovaculinary.com/t/apple-time-temp/14048)
**Author:** [@l2oBiN](https://community.anovaculinary.com/u/l2oBiN)\ **Replies:** 6\ **Last updated:** [April 16, 2018, 12:14pm UTC](https://community.anovaculinary.com/t/apple-time-temp/14048 "2018-04-16T12:14:41Z")
Looking for time/temp for nice soft apples to pair up with ice cream. Any suggestions? --- ## [How switch off/disable the alarm?](https://community.anovaculinary.com/t/how-switch-off-disable-the-alarm/14022)
**Author:** [@eat](https://community.anovaculinary.com/u/eat)\ **Replies:** 11\ **Last updated:** [July 21, 2018, 7:54pm UTC](https://community.anovaculinary.com/t/how-switch-off-disable-the-alarm/14022 "2018-07-21T19:54:12Z")
How switch off/disable the alarm? I use the stick to make yogurt and the ready time was 06:00 (start at 21:00, timer set for 9h), I don't want any acoustical alarm, it should simply switch off. The opposite happen, … --- ## [Stuffed Chicken Question](https://community.anovaculinary.com/t/stuffed-chicken-question/13999)
**Author:** [@jerpen02](https://community.anovaculinary.com/u/jerpen02)\ **Replies:** 2\ **Last updated:** [April 12, 2018, 4:34pm UTC](https://community.anovaculinary.com/t/stuffed-chicken-question/13999 "2018-04-12T16:34:09Z")
I have a recipe with mozzarella and pepperoni stuffed chicken done in a skillet. Could this be done sous vide? Thanks, --- ## [Shrimp Permutations Time/Temp](https://community.anovaculinary.com/t/shrimp-permutations-time-temp/13994)
**Author:** [@Kristopher\_Miller](https://community.anovaculinary.com/u/Kristopher_Miller)\ **Replies:** 4\ **Last updated:** [April 14, 2018, 7:36pm UTC](https://community.anovaculinary.com/t/shrimp-permutations-time-temp/13994 "2018-04-14T19:36:20Z")
There's enough information on the internet regarding how to sous vide raw uncooked shrimp. But it's not always available in that form, for one reason or another. Sometimes there's a sale on frozen precooked shrimp, som… --- ## [Reheating](https://community.anovaculinary.com/t/reheating/13993)
**Author:** [@E1campo](https://community.anovaculinary.com/u/E1campo)\ **Replies:** 5\ **Last updated:** [April 15, 2018, 3:50pm UTC](https://community.anovaculinary.com/t/reheating/13993 "2018-04-15T15:50:22Z")
How to reheat frozen dinner? --- ## [Bottom Container Grate?](https://community.anovaculinary.com/t/bottom-container-grate/13969)
**Author:** [@Vision](https://community.anovaculinary.com/u/Vision)\ **Replies:** 13\ **Last updated:** [September 15, 2018, 10:02pm UTC](https://community.anovaculinary.com/t/bottom-container-grate/13969 "2018-09-15T22:02:04Z")
What are you using for a grate in the bottom of your container? In a square 12 quart container I'm now using a square cooling rack from a toaster oven but it started to rust within two hours of its first use. --- ## [Vacuum Sealing Liquids / Marinades?](https://community.anovaculinary.com/t/vacuum-sealing-liquids-marinades/13958)
**Author:** [@l2oBiN](https://community.anovaculinary.com/u/l2oBiN)\ **Replies:** 1\ **Last updated:** [April 7, 2018, 2:34pm UTC](https://community.anovaculinary.com/t/vacuum-sealing-liquids-marinades/13958 "2018-04-07T14:34:56Z")
I am looking for your suggestions on how to vacuum seal liquids/marinated foods using an external vacuum sealer. I keep sucking out all the liquids and making a mess! I know the chamber vacuum dealers would be a solu… --- ## [Rack of Pork](https://community.anovaculinary.com/t/rack-of-pork/13946)
**Author:** [@johnlavarias](https://community.anovaculinary.com/u/johnlavarias)\ **Replies:** 5\ **Last updated:** [April 8, 2018, 2:43pm UTC](https://community.anovaculinary.com/t/rack-of-pork/13946 "2018-04-08T14:43:52Z")
Looking for a Sous Vide recipe for a Rack of Pork...just need time and temp for medium doneness, --- ## [Black Garlic](https://community.anovaculinary.com/t/black-garlic/13941)
**Author:** [@guardsapper18](https://community.anovaculinary.com/u/guardsapper18)\ **Replies:** 5\ **Last updated:** [October 23, 2018, 1:43pm UTC](https://community.anovaculinary.com/t/black-garlic/13941 "2018-10-23T13:43:35Z")
Black Garlic 170° F 144 hrs. Ingredients: 1. At least 6 bulbs of garlic (whole) 2. Heavy duty ziptop bag or Stasher bag Steps: 1. Place garlic in bag and weigh down so it doesn't float 2. Cook for 144 hrs. (Appr… --- ## [Did anyone cook SV broccoli? I can not find any receipies.](https://community.anovaculinary.com/t/did-anyone-cook-sv-broccoli-i-can-not-find-any-receipies/13930)
**Author:** [@ElenaK](https://community.anovaculinary.com/u/ElenaK)\ **Replies:** 12\ **Last updated:** [April 12, 2018, 5:15pm UTC](https://community.anovaculinary.com/t/did-anyone-cook-sv-broccoli-i-can-not-find-any-receipies/13930 "2018-04-12T17:15:43Z")
I am going to make a few packages of ready to eat buttery snappy broccoli side dish. Can not find any temperature or time suggestions. Please help. [Previous page](https://community.anovaculinary.com/c/precision-cooker/28.md?no_subcategories=false&page=27) [Next page](https://community.anovaculinary.com/c/precision-cooker/28.md?no_subcategories=false&page=29)