# Anova Precision® Cooker **URL:** https://community.anovaculinary.com/c/precision-cooker/28.md?no_subcategories=false&page=29 [Latest](https://community.anovaculinary.com/latest.md) · [Categories](https://community.anovaculinary.com/categories.md) · [Tags](https://community.anovaculinary.com/tags.md) **Page:** 30 --- ## [What should I cook as my first ever Sous Vide meal? Need a knock your socks off dish!](https://community.anovaculinary.com/t/what-should-i-cook-as-my-first-ever-sous-vide-meal-need-a-knock-your-socks-off-dish/13878)
**Author:** [@l2oBiN](https://community.anovaculinary.com/u/l2oBiN)\ **Replies:** 9\ **Last updated:** [April 17, 2018, 1:57am UTC](https://community.anovaculinary.com/t/what-should-i-cook-as-my-first-ever-sous-vide-meal-need-a-knock-your-socks-off-dish/13878 "2018-04-17T01:57:22Z")
Hi guys. I am waiting for my Anova precision to arrive and was wondering what I should cook as my first ever meal? I am looking for that knock your socks off dish that will definitively win over my silent partners (wif… --- ## [ham question](https://community.anovaculinary.com/t/ham-question/13865)
**Author:** [@whybuynew1](https://community.anovaculinary.com/u/whybuynew1)\ **Replies:** 5\ **Last updated:** [April 1, 2018, 1:00pm UTC](https://community.anovaculinary.com/t/ham-question/13865 "2018-04-01T13:00:35Z")
I'm going to have a store brand cooked ham today. It has a nice thick cryovac wrap on it and I peeled off the stickers as best I could. Just some gluey paper left. I figure it will come off after a short time in the 140 … --- ## [Cooking different fish at the same time](https://community.anovaculinary.com/t/cooking-different-fish-at-the-same-time/13862)
**Author:** [@ElenaK](https://community.anovaculinary.com/u/ElenaK)\ **Replies:** 11\ **Last updated:** [April 2, 2018, 4:29am UTC](https://community.anovaculinary.com/t/cooking-different-fish-at-the-same-time/13862 "2018-04-02T04:29:27Z")
What happens if I cook salmon and halibut together in one bath? The time and cooking temperature are slightly different in the recipes . --- ## [Sous Vide Container Recommendations and your ideas?](https://community.anovaculinary.com/t/sous-vide-container-recommendations-and-your-ideas/13847)
**Author:** [@l2oBiN](https://community.anovaculinary.com/u/l2oBiN)\ **Replies:** 45\ **Last updated:** [June 7, 2019, 1:18pm UTC](https://community.anovaculinary.com/t/sous-vide-container-recommendations-and-your-ideas/13847 "2019-06-07T13:18:52Z")
Hi all. I have just purchased my first ever Sous Vide machine. The ANOVA Precision Cook with WiFi. I can’t wait to get it and try out some of the delicious recipes on this site. One of the questions that keeps spi… --- ## [Need HELP for Lamb Shoulder Roast recipe](https://community.anovaculinary.com/t/need-help-for-lamb-shoulder-roast-recipe/13844)
**Author:** [@Mac216](https://community.anovaculinary.com/u/Mac216)\ **Replies:** 1\ **Last updated:** [March 30, 2018, 3:56am UTC](https://community.anovaculinary.com/t/need-help-for-lamb-shoulder-roast-recipe/13844 "2018-03-30T03:56:01Z")
The recipe on the Anova website (by Emily Farris) does not display when selected. So.... I've gone to a few sites to get how I should sous vide my 2.2 lb. Lamb Shoulder roast. One tells me 131 degrees (med rare) for 1-… --- ## [Smoking, SV 5 Boneless Leg of Lamb Roasts....please help](https://community.anovaculinary.com/t/smoking-sv-5-boneless-leg-of-lamb-roasts-please-help/13837)
**Author:** [@anthony68c](https://community.anovaculinary.com/u/anthony68c)\ **Replies:** 10\ **Last updated:** [April 1, 2018, 12:04am UTC](https://community.anovaculinary.com/t/smoking-sv-5-boneless-leg-of-lamb-roasts-please-help/13837 "2018-04-01T00:04:55Z")
Every year for Greek Easter we host close to 100 people at our home. For the past 5 years I've cooked from start to finish on a Traeger...and one year they had a little pink on them...texture: debatable. I have not u… --- ## [Why did my Opah come out mushy](https://community.anovaculinary.com/t/why-did-my-opah-come-out-mushy/13795)
**Author:** [@inor](https://community.anovaculinary.com/u/inor)\ **Replies:** 2\ **Last updated:** [March 28, 2018, 3:43pm UTC](https://community.anovaculinary.com/t/why-did-my-opah-come-out-mushy/13795 "2018-03-28T15:43:42Z")
I just got my Sous Vide and Fresh Opah from a top seafood store was the first fish I tried. I couldn't find any sous vide recipes for Opah so I based my cooking on swordfish. I cooked the Opah at 137 F for 30 minutes.… --- ## [Food temp.](https://community.anovaculinary.com/t/food-temp/13788)
**Author:** [@zaxdad](https://community.anovaculinary.com/u/zaxdad)\ **Replies:** 8\ **Last updated:** [April 17, 2018, 11:12pm UTC](https://community.anovaculinary.com/t/food-temp/13788 "2018-04-17T23:12:23Z")
Hi all. We're new users. I really like the texture of cooked food. My question. We cooked salmon last night. Really liked the flavor and texture. The only complaint was the food wasn't hot enough. That seems to be our o… --- ## [Temperature and time to get Ostrich medium rare](https://community.anovaculinary.com/t/temperature-and-time-to-get-ostrich-medium-rare/13784)
**Author:** [@Wendelin](https://community.anovaculinary.com/u/Wendelin)\ **Replies:** 10\ **Last updated:** [October 11, 2019, 10:07pm UTC](https://community.anovaculinary.com/t/temperature-and-time-to-get-ostrich-medium-rare/13784 "2019-10-11T22:07:39Z")
I've a 1.2 kg Osrich filet and I wan't to cook it to medium rare. Does anybody have some experiance at which temperatrure and how long I've to cook it? Nice greatings from Germany, Wendelin --- ## [sirloin tip roast time](https://community.anovaculinary.com/t/sirloin-tip-roast-time/13758)
**Author:** [@mmp](https://community.anovaculinary.com/u/mmp)\ **Replies:** 2\ **Last updated:** [March 25, 2018, 3:15pm UTC](https://community.anovaculinary.com/t/sirloin-tip-roast-time/13758 "2018-03-25T15:15:22Z")
I have a 7lb triangular shaped sirloin tip roast 5" at its thickest. I would like to cook it at 135 degrees but I'm not sure how long. --- ## [The saviour of the single man](https://community.anovaculinary.com/t/the-saviour-of-the-single-man/13730)
**Author:** [@Craig69](https://community.anovaculinary.com/u/Craig69)\ **Replies:** 4\ **Last updated:** [March 24, 2018, 10:05pm UTC](https://community.anovaculinary.com/t/the-saviour-of-the-single-man/13730 "2018-03-24T22:05:22Z")
This photo may not look the most professional, the presentation may not be the most appealing to many. But what it does is prove that a single man or somebody recently divorced & not used to cooking for himself does not … --- ## [Cook a medium rare & a medium steak in same batch?](https://community.anovaculinary.com/t/cook-a-medium-rare-a-medium-steak-in-same-batch/13682)
**Author:** [@Jeremy\_Williams](https://community.anovaculinary.com/u/Jeremy_Williams)\ **Replies:** 15\ **Last updated:** [May 9, 2018, 1:04pm UTC](https://community.anovaculinary.com/t/cook-a-medium-rare-a-medium-steak-in-same-batch/13682 "2018-05-09T13:04:17Z")
I love a medium rare sirloin but my partner likes hers done medium. I can see two possibilities but please feel free to enlighten me. Option 1 :- Set the bath to a temperature for a medium steak and take mine out earlier… --- ## [Tuna anyone?](https://community.anovaculinary.com/t/tuna-anyone/13681)
**Author:** [@kcwalker](https://community.anovaculinary.com/u/kcwalker)\ **Replies:** 2\ **Last updated:** [March 24, 2018, 6:36am UTC](https://community.anovaculinary.com/t/tuna-anyone/13681 "2018-03-24T06:36:01Z")
There isn’t a lot of community discussion about Ahi Tuna. Is that a reflection of personal tastes, or limitations of Ahi + SV? I found a couple of interesting recipes at Sous Vide Everything and the Anova Recipes page. … --- ## [Searing for a dinner party crowd - can't use my cast iron](https://community.anovaculinary.com/t/searing-for-a-dinner-party-crowd-cant-use-my-cast-iron/13662)
**Author:** [@Jkgourmet](https://community.anovaculinary.com/u/Jkgourmet)\ **Replies:** 30\ **Last updated:** [May 18, 2018, 9:23pm UTC](https://community.anovaculinary.com/t/searing-for-a-dinner-party-crowd-cant-use-my-cast-iron/13662 "2018-05-18T21:23:55Z")
I have one of those homes with a large kitchen island and an open concept great room. Everyone tends to gather at the island (which seats at least six people). I'd very much like to do sous vide pork tenderloins for d… --- ## [Searing chilled SV steak](https://community.anovaculinary.com/t/searing-chilled-sv-steak/13658)
**Author:** [@Yh\_Lee](https://community.anovaculinary.com/u/Yh_Lee)\ **Replies:** 6\ **Last updated:** [March 25, 2018, 11:57am UTC](https://community.anovaculinary.com/t/searing-chilled-sv-steak/13658 "2018-03-25T11:57:35Z")
Due to longer time required for SV, I'm intending to SV a piece of dry aged steak at 52°C, then placed in the chiller overnight until I'm ready to sear it (when thawed to room temperature). One advantage (just guessing)… --- ## [PRE-prepared foods? Can they be cooked Sous Vide?](https://community.anovaculinary.com/t/pre-prepared-foods-can-they-be-cooked-sous-vide/13648)
**Author:** [@1ChefMan](https://community.anovaculinary.com/u/1ChefMan)\ **Replies:** 3\ **Last updated:** [March 19, 2018, 9:54pm UTC](https://community.anovaculinary.com/t/pre-prepared-foods-can-they-be-cooked-sous-vide/13648 "2018-03-19T21:54:42Z")
I just ordered some Country Fried Steaks off QVD. Now, when I say 'steaks'. that's what I mean. These are the normal "Chicken Fried Steaks". They are actually "Chicken Fried "Sirloin Steaks"" which means they are breaded… --- ## [Keeping Food Submerged - Done Easily](https://community.anovaculinary.com/t/keeping-food-submerged-done-easily/13633)
**Author:** [@Zee-Man](https://community.anovaculinary.com/u/Zee-Man)\ **Replies:** 2\ **Last updated:** [March 19, 2018, 3:51pm UTC](https://community.anovaculinary.com/t/keeping-food-submerged-done-easily/13633 "2018-03-19T15:51:44Z")
I understand that this is a topic that challenges most folks in the sous vide world. I’ve tried doing many of the tips that I’ve seen around with vary amounts of success. Sealing flatware in the bag, or clipping flatware… --- ## [Safe to re-use canning lids for making egg bites?](https://community.anovaculinary.com/t/safe-to-re-use-canning-lids-for-making-egg-bites/13627)
**Author:** [@dkay0l1v31ra](https://community.anovaculinary.com/u/dkay0l1v31ra)\ **Replies:** 5\ **Last updated:** [March 22, 2018, 7:12am UTC](https://community.anovaculinary.com/t/safe-to-re-use-canning-lids-for-making-egg-bites/13627 "2018-03-22T07:12:49Z")
I'm planning to make the egg bites today and wonder if I can re-use the canning lids at a later time, or do they actually vacuum seal and need to be tossed after one use? --- ## [Pork Shoulder Time/Temp](https://community.anovaculinary.com/t/pork-shoulder-time-temp/13619)
**Author:** [@Vision](https://community.anovaculinary.com/u/Vision)\ **Replies:** 7\ **Last updated:** [March 26, 2018, 12:15am UTC](https://community.anovaculinary.com/t/pork-shoulder-time-temp/13619 "2018-03-26T00:15:33Z")
I want a long pork shoulder cook to get it tender but remain sliceable. Is 131f for 48hr ideal? --- ## [Clarified butter via sous vide](https://community.anovaculinary.com/t/clarified-butter-via-sous-vide/13607)
**Author:** [@nestorph](https://community.anovaculinary.com/u/nestorph)\ **Replies:** 27\ **Last updated:** [November 12, 2023, 6:02pm UTC](https://community.anovaculinary.com/t/clarified-butter-via-sous-vide/13607 "2023-11-12T18:02:29Z")
The guys over at Guga Foods (an offshoot from Sous Vide Everything youtube channel) just recently did an episode testing cooking steaks with regular vs clarified butter. While the test was interesting, what caught my ey… --- ## [Goose sous vide](https://community.anovaculinary.com/t/goose-sous-vide/13574)
**Author:** [@Goshin](https://community.anovaculinary.com/u/Goshin)\ **Replies:** 6\ **Last updated:** [March 15, 2018, 5:17pm UTC](https://community.anovaculinary.com/t/goose-sous-vide/13574 "2018-03-15T17:17:30Z")
Anyone tried goose in the Anova? What temp and how long? Any recipes out there? Trying to get goose on the menu in the Netherlands... --- ## [Beef Loin Top Boneless Sirloin Butt](https://community.anovaculinary.com/t/beef-loin-top-boneless-sirloin-butt/13570)
**Author:** [@TippCityTom](https://community.anovaculinary.com/u/TippCityTom)\ **Replies:** 2\ **Last updated:** [March 15, 2018, 12:16am UTC](https://community.anovaculinary.com/t/beef-loin-top-boneless-sirloin-butt/13570 "2018-03-15T00:16:04Z")
OK bought one had cut into individual 2” steaks, 135 after 3 hours still somewhat tough but juicy then tried 15 hours but think was too long lost lot of juice. Any suggestions like make these taste and feel like steak? --- ## [Doing a brisket... what happens if I...?](https://community.anovaculinary.com/t/doing-a-brisket-what-happens-if-i/13504)
**Author:** [@wayni208](https://community.anovaculinary.com/u/wayni208)\ **Replies:** 9\ **Last updated:** [March 12, 2018, 4:11am UTC](https://community.anovaculinary.com/t/doing-a-brisket-what-happens-if-i/13504 "2018-03-12T04:11:06Z")
I smoked and stuck a 12.5lb packer into the bath about 46 hours ago at 140 degrees. What would happen if I bumped that temp up to 155 and left in for another 24? Would it develop more of a traditional brisket texture and… --- ## [Sous Vide Sausage with Puerto Rican Style Beans](https://community.anovaculinary.com/t/sous-vide-sausage-with-puerto-rican-style-beans/13422)
**Author:** [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Replies:** 7\ **Last updated:** [March 8, 2018, 12:50am UTC](https://community.anovaculinary.com/t/sous-vide-sausage-with-puerto-rican-style-beans/13422 "2018-03-08T00:50:57Z")
Reheated a Puerto Rican style stew I had made yesterday and threw in some sous vide sausages, cooked at 150F/65.5C for 1 hour. Definitely a tasty treat! I loved the way they came out - very juicy. And I didn't have to wo… --- ## [Prime Ribeye](https://community.anovaculinary.com/t/prime-ribeye/13404)
**Author:** [@DParker](https://community.anovaculinary.com/u/DParker)\ **Replies:** 10\ **Last updated:** [March 17, 2018, 8:03pm UTC](https://community.anovaculinary.com/t/prime-ribeye/13404 "2018-03-17T20:03:26Z")
I received an e-mail today from Costco informing me that they'll have USDA Prime boneless ribeyes on sale tomorrow for $15.99/ lb...and there's a store right next door to my office. Talk me out of it. I'm kidding, of … --- ## [Egg Allergies](https://community.anovaculinary.com/t/egg-allergies/13357)
**Author:** [@Davcjohn](https://community.anovaculinary.com/u/Davcjohn)\ **Replies:** 3\ **Last updated:** [March 3, 2018, 10:41pm UTC](https://community.anovaculinary.com/t/egg-allergies/13357 "2018-03-03T22:41:34Z")
Hi, My daughter has a mild egg allergy, getting pink splotches, which so far hasn't been life threatening. She can eat baked goods with eggs with no issue. I'm curious if anyone knows anything about the science of kill… --- ## [Pastrami](https://community.anovaculinary.com/t/pastrami/13343)
**Author:** [@jbee](https://community.anovaculinary.com/u/jbee)\ **Replies:** 38\ **Last updated:** [September 11, 2018, 5:32pm UTC](https://community.anovaculinary.com/t/pastrami/13343 "2018-09-11T17:32:34Z")
Was thinking about trying to cook pastrami with an already brined corned beef. Searching didn't help. I have done this in an oven. Was wondering how the extra spices would affect the outcome for pastrami. Any idea of coo… --- ## [Side Dishes](https://community.anovaculinary.com/t/side-dishes/13319)
**Author:** [@Vision](https://community.anovaculinary.com/u/Vision)\ **Replies:** 2\ **Last updated:** [February 28, 2018, 3:59am UTC](https://community.anovaculinary.com/t/side-dishes/13319 "2018-02-28T03:59:45Z")
Anybody have a good side dish recipe? Mashed potatoes are fantastic sous vide. Am wondering what else is out there. --- ## [Large boneless chuck roast](https://community.anovaculinary.com/t/large-boneless-chuck-roast/13253)
**Author:** [@RichardOL](https://community.anovaculinary.com/u/RichardOL)\ **Replies:** 5\ **Last updated:** [March 4, 2018, 8:51pm UTC](https://community.anovaculinary.com/t/large-boneless-chuck-roast/13253 "2018-03-04T20:51:58Z")
I had the butcher cut a 5 pound boneless chuck roast that I cooked for 48 hours at 130F/54C. The finish was 15 minutes in a 425F/218C oven with a Searzall touch-up to make it look pretty. \[image\] The meat was very t… --- ## [Hainanese Chicken](https://community.anovaculinary.com/t/hainanese-chicken/13252)
**Author:** [@rizzaleenuy](https://community.anovaculinary.com/u/rizzaleenuy)\ **Replies:** 5\ **Last updated:** [February 27, 2018, 2:56pm UTC](https://community.anovaculinary.com/t/hainanese-chicken/13252 "2018-02-27T14:56:04Z")
Tried to cooked Hainan chicken with ginger and green onions at 146 F for 3 hours. Bones was still reddish but meat is done. Anybody experienced this? [Previous page](https://community.anovaculinary.com/c/precision-cooker/28.md?no_subcategories=false&page=28) [Next page](https://community.anovaculinary.com/c/precision-cooker/28.md?no_subcategories=false&page=30)