# Anova Precision® Cooker **URL:** https://community.anovaculinary.com/c/precision-cooker/28.md?no_subcategories=false&page=34 [Latest](https://community.anovaculinary.com/latest.md) · [Categories](https://community.anovaculinary.com/categories.md) · [Tags](https://community.anovaculinary.com/tags.md) **Page:** 35 --- ## [Will dry aging beef prior to cooking change times and temps?](https://community.anovaculinary.com/t/will-dry-aging-beef-prior-to-cooking-change-times-and-temps/11098)
**Author:** [@Fac974](https://community.anovaculinary.com/u/Fac974)\ **Replies:** 8\ **Last updated:** [March 13, 2018, 9:55pm UTC](https://community.anovaculinary.com/t/will-dry-aging-beef-prior-to-cooking-change-times-and-temps/11098 "2018-03-13T21:55:41Z")
If I dry age a bone in prime rib prior to cooking. Will it change or effect my cooking times or temp? --- ## [Pre sous vide duck breast](https://community.anovaculinary.com/t/pre-sous-vide-duck-breast/11077)
**Author:** [@Wigan](https://community.anovaculinary.com/u/Wigan)\ **Replies:** 4\ **Last updated:** [December 21, 2021, 7:39am UTC](https://community.anovaculinary.com/t/pre-sous-vide-duck-breast/11077 "2021-12-21T07:39:50Z")
Hi I’m doing a dinner party for 6, and I’m doing Sous Vide duck breast, can you pre Sous Vide the breasts, and leave in fridge, till needed, or are there issues with doing this. --- ## [Multi Roast Cook / When to drain?](https://community.anovaculinary.com/t/multi-roast-cook-when-to-drain/11058)
**Author:** [@bscriver](https://community.anovaculinary.com/u/bscriver)\ **Replies:** 3\ **Last updated:** [December 8, 2017, 3:25pm UTC](https://community.anovaculinary.com/t/multi-roast-cook-when-to-drain/11058 "2017-12-08T15:25:26Z")
Doing half a dozen picnic butts and a few briskets for a staff party this weekend. First picnics come out today at noon, recipe says Im fine to chill and store for a week (they go on the grill Saturday at noon), but Im n… --- ## [Anova "sitting" on the vacuum bag](https://community.anovaculinary.com/t/anova-sitting-on-the-vacuum-bag/11049)
**Author:** [@Tomer\_Eliyahu](https://community.anovaculinary.com/u/Tomer_Eliyahu)\ **Replies:** 7\ **Last updated:** [December 11, 2018, 7:32pm UTC](https://community.anovaculinary.com/t/anova-sitting-on-the-vacuum-bag/11049 "2018-12-11T19:32:21Z")
Hi, I bought a big piece of meat (short ribs) and i’m plan is 12 hours @85 degrees Celsius. The problem is that it is a really big piece of meat - so unlike normally when the Anova has it’s space, this time the piece s… --- ## [Food Safety: Is it OK to restart a steak that was cooked for under \<5 minutes?](https://community.anovaculinary.com/t/food-safety-is-it-ok-to-restart-a-steak-that-was-cooked-for-under-5-minutes/11004)
**Author:** [@DukeMumford](https://community.anovaculinary.com/u/DukeMumford)\ **Replies:** 1\ **Last updated:** [December 6, 2017, 12:48am UTC](https://community.anovaculinary.com/t/food-safety-is-it-ok-to-restart-a-steak-that-was-cooked-for-under-5-minutes/11004 "2017-12-06T00:48:03Z")
Hi All, First time poster, somewhat experienced user and appreciator of Sous Vide. Yesterday I had a roommate start a sous vide steak. I quickly changed my mind, but the steak was already in the bath. He claims in wa… --- ## [My First Sous Vide Cook(s)](https://community.anovaculinary.com/t/my-first-sous-vide-cook-s/10975)
**Author:** [@MarkS311](https://community.anovaculinary.com/u/MarkS311)\ **Replies:** 2\ **Last updated:** [December 5, 2017, 4:52am UTC](https://community.anovaculinary.com/t/my-first-sous-vide-cook-s/10975 "2017-12-05T04:52:10Z")
Hi Everyone,.... Just wanted to quickly introduce myself to the community. I have recently received my Anova, and I have so far cooked Salmon and asparagus (my first meal) - Pork Chops, Chicken Breast and Rib Eye. I'm … --- ## [New to Sous Vide](https://community.anovaculinary.com/t/new-to-sous-vide/10951)
**Author:** [@Wigan](https://community.anovaculinary.com/u/Wigan)\ **Replies:** 6\ **Last updated:** [December 5, 2017, 7:43am UTC](https://community.anovaculinary.com/t/new-to-sous-vide/10951 "2017-12-05T07:43:51Z")
Hi I’m new to Sous Vide, and wanted to Sous Vide 6 duck breasts at once. Can I put more than 1 breast in a bag, and what would cooking temp be. Would multiple items in 1 bag affect cooking time and quality. It’s for a di… --- ## [Max temperature](https://community.anovaculinary.com/t/max-temperature/10884)
**Author:** [@Madman54](https://community.anovaculinary.com/u/Madman54)\ **Replies:** 7\ **Last updated:** [December 9, 2017, 4:11am UTC](https://community.anovaculinary.com/t/max-temperature/10884 "2017-12-09T04:11:30Z")
Can the anova be operated at 212 degrees --- ## [Making chicken thighs (chicken terriyaki) ahead of time](https://community.anovaculinary.com/t/making-chicken-thighs-chicken-terriyaki-ahead-of-time/10837)
**Author:** [@LizaQ](https://community.anovaculinary.com/u/LizaQ)\ **Replies:** 2\ **Last updated:** [November 30, 2017, 3:11pm UTC](https://community.anovaculinary.com/t/making-chicken-thighs-chicken-terriyaki-ahead-of-time/10837 "2017-11-30T15:11:36Z")
Hello Sous vide-rs! I will be cooking chicken thigh (bone off), for a biggish group next week, and I already know two days before THE day I am to cook, I will be busy with other events as well. I'd like to know if I coul… --- ## [What are some of the benefits of sous vide egg nog?](https://community.anovaculinary.com/t/what-are-some-of-the-benefits-of-sous-vide-egg-nog/10774)
**Author:** [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Replies:** 7\ **Last updated:** [November 28, 2017, 11:23pm UTC](https://community.anovaculinary.com/t/what-are-some-of-the-benefits-of-sous-vide-egg-nog/10774 "2017-11-28T23:23:27Z")
I'm thinking about making eggnog for the holidays. What are some of the benefits to this method? I am actually going to be making the Puerto Rican version of eggnog, called "coquito." The ingredients are a little dif… --- ## [Let's talk organ meats](https://community.anovaculinary.com/t/lets-talk-organ-meats/10732)
**Author:** [@DParker](https://community.anovaculinary.com/u/DParker)\ **Replies:** 13\ **Last updated:** [January 23, 2018, 2:20pm UTC](https://community.anovaculinary.com/t/lets-talk-organ-meats/10732 "2018-01-23T14:20:26Z")
My foray into the woods at o'dark thirty yesterday morning paid off in the form of a whitetail buck that went into my cooler. With the tenderloins and backstraps already in the freezer, the remainder of the meat is off … --- ## [I Sous Vide a WHOLE TURKEY - YUM!](https://community.anovaculinary.com/t/i-sous-vide-a-whole-turkey-yum/10721)
**Author:** [@SandieS43](https://community.anovaculinary.com/u/SandieS43)\ **Replies:** 6\ **Last updated:** [November 13, 2024, 11:56am UTC](https://community.anovaculinary.com/t/i-sous-vide-a-whole-turkey-yum/10721 "2024-11-13T11:56:00Z")
I really wanted to sous Vibe a Turkey, Because Turkey can be sooo Dry but everything I saw online was Anti-whole turkey.. Well,, I DID IT! and it was the best Turkey I have ever had. I got the biggest food saver bag … --- ## [An app of recipes](https://community.anovaculinary.com/t/an-app-of-recipes/10712)
**Author:** [@MaxLaChat](https://community.anovaculinary.com/u/MaxLaChat)\ **Replies:** 3\ **Last updated:** [December 7, 2017, 3:01pm UTC](https://community.anovaculinary.com/t/an-app-of-recipes/10712 "2017-12-07T15:01:16Z")
I’m always on the look out for recipes to use with my Anova. So, not a specific recipe but a “cookbook” app of sous vide-based recipes: Great British Chefs: Sous Vide By Great British Chefs Ltd https://itunes.apple.com… --- ## [Cooking Salmon Safely](https://community.anovaculinary.com/t/cooking-salmon-safely/10711)
**Author:** [@tedsudol](https://community.anovaculinary.com/u/tedsudol)\ **Replies:** 10\ **Last updated:** [August 28, 2018, 8:15am UTC](https://community.anovaculinary.com/t/cooking-salmon-safely/10711 "2018-08-28T08:15:30Z")
Hi, How can you cook salmon safely in the Anova cooker when the USDA says that to cook salmon safely is by cooking to an internal temperature of 145. Yet the salmon recipes on the Anova site call for a temperature of 115… --- ## [Sous Vide steak in advance? (served same day)](https://community.anovaculinary.com/t/sous-vide-steak-in-advance-served-same-day/10677)
**Author:** [@craigmoleski](https://community.anovaculinary.com/u/craigmoleski)\ **Replies:** 26\ **Last updated:** [August 30, 2019, 1:30pm UTC](https://community.anovaculinary.com/t/sous-vide-steak-in-advance-served-same-day/10677 "2019-08-30T13:30:59Z")
Hey guys, I’ve had my Anova for quite awhile and absolutely love it. I’m running into a situation for cooking a steak in the Anova earlier in the day, and searing to serve later on. I have a tomahawk bone-in ribeye c… --- ## [Reheat Turkey Breast](https://community.anovaculinary.com/t/reheat-turkey-breast/10667)
**Author:** [@DAP](https://community.anovaculinary.com/u/DAP)\ **Replies:** 5\ **Last updated:** [November 27, 2017, 4:25pm UTC](https://community.anovaculinary.com/t/reheat-turkey-breast/10667 "2017-11-27T16:25:58Z")
I love Thanksgiving leftovers. Reheating turkey tends to dry it out, however. Any suggestions on time and temperature for reheating whole and sliced turkey breast? Thanks!! --- ## [Cod roe sousvide?](https://community.anovaculinary.com/t/cod-roe-sousvide/10639)
**Author:** [@Meardi](https://community.anovaculinary.com/u/Meardi)\ **Replies:** 9\ **Last updated:** [September 16, 2023, 2:51pm UTC](https://community.anovaculinary.com/t/cod-roe-sousvide/10639 "2023-09-16T14:51:35Z")
I can't find any information on temperatures for sousvide cod roe. It seems to me as a natural candidate for sousvide, because when boiled it tends to overcook/dry out, whereas when steamed or boiled for a shorter time, … --- ## [Shank ham](https://community.anovaculinary.com/t/shank-ham/10587)
**Author:** [@nbmartin](https://community.anovaculinary.com/u/nbmartin)\ **Replies:** 9\ **Last updated:** [November 26, 2017, 10:50am UTC](https://community.anovaculinary.com/t/shank-ham/10587 "2017-11-26T10:50:40Z")
Want to cook shank part of ham. --- ## [Vacuum sealers and bags](https://community.anovaculinary.com/t/vacuum-sealers-and-bags/10586)
**Author:** [@ParmaV6](https://community.anovaculinary.com/u/ParmaV6)\ **Replies:** 4\ **Last updated:** [November 24, 2017, 11:00pm UTC](https://community.anovaculinary.com/t/vacuum-sealers-and-bags/10586 "2017-11-24T23:00:56Z")
Hi Just ordered my Anova and it will be delivered next week can't wait!! Have a question regarding sealers and bags. I know you can use Ziploc (freezer ones) but what Vacuum sealers would you recommend? Don;t want to s… --- ## [Searing in General](https://community.anovaculinary.com/t/searing-in-general/10559)
**Author:** [@Brian1](https://community.anovaculinary.com/u/Brian1)\ **Replies:** 14\ **Last updated:** [November 29, 2017, 7:36pm UTC](https://community.anovaculinary.com/t/searing-in-general/10559 "2017-11-29T19:36:44Z")
Recently here, there has been a lot of discussion about finishing a piece of meat: searing. As with almost every topic i've read, here and elsewhere, there inevitably comes the warning "do not sear in a non-stick pan, yo… --- ## [double pork loin center bone off roast cooking time?](https://community.anovaculinary.com/t/double-pork-loin-center-bone-off-roast-cooking-time/10549)
**Author:** [@dharvey8](https://community.anovaculinary.com/u/dharvey8)\ **Replies:** 2\ **Last updated:** [November 23, 2017, 4:54pm UTC](https://community.anovaculinary.com/t/double-pork-loin-center-bone-off-roast-cooking-time/10549 "2017-11-23T16:54:22Z")
Hey guys, my Anova just arrived, and can't wait to cook a freezer full of meat. But I'm having trouble narrowing down the right cooking time and temp for a double loin roast I bought from Costco. I took the strings off a… --- ## [Explain 1-4 hours](https://community.anovaculinary.com/t/explain-1-4-hours/10544)
**Author:** [@lwoods](https://community.anovaculinary.com/u/lwoods)\ **Replies:** 2\ **Last updated:** [November 23, 2017, 7:13am UTC](https://community.anovaculinary.com/t/explain-1-4-hours/10544 "2017-11-23T07:13:23Z")
I was looking at a recipe. The time was defined as 1:30 but when explaining the recipe, it said 1-4 hours. What does that mean??? --- ## [Bone-in chicken](https://community.anovaculinary.com/t/bone-in-chicken/10523)
**Author:** [@meinmaja](https://community.anovaculinary.com/u/meinmaja)\ **Replies:** 1\ **Last updated:** [November 22, 2017, 8:48pm UTC](https://community.anovaculinary.com/t/bone-in-chicken/10523 "2017-11-22T20:48:57Z")
How much time should I add/use for cooking chicken with the bone in? Like thighs and drumsticks? Is 65ºC a good temperature to use? Thanks. --- ## [Searing for beginners](https://community.anovaculinary.com/t/searing-for-beginners/10514)
**Author:** [@Elohr](https://community.anovaculinary.com/u/Elohr)\ **Replies:** 104\ **Last updated:** [January 13, 2020, 2:44pm UTC](https://community.anovaculinary.com/t/searing-for-beginners/10514 "2020-01-13T14:44:00Z")
Hello Everyone! I'm trying to perfect my searing skills. I've cooked both pork and beef to the rarest possible temps. Every time I've seared them they become over cooked and tough. Please note that I am searing in a calp… --- ## [How long is meat good after cooking without refrigeration?](https://community.anovaculinary.com/t/how-long-is-meat-good-after-cooking-without-refrigeration/10492)
**Author:** [@Abe](https://community.anovaculinary.com/u/Abe)\ **Replies:** 3\ **Last updated:** [November 22, 2017, 5:32am UTC](https://community.anovaculinary.com/t/how-long-is-meat-good-after-cooking-without-refrigeration/10492 "2017-11-22T05:32:02Z")
I made some liver wurst using pork. I did not cook the pork beforehand but sous vided it for 4 hours at 180° in glass containers. Will this be enough to prevent my product from going bad if I keep it on the shelf without… --- ## [Pork Roast](https://community.anovaculinary.com/t/pork-roast/10456)
**Author:** [@FiveAle](https://community.anovaculinary.com/u/FiveAle)\ **Replies:** 1\ **Last updated:** [November 21, 2017, 2:06am UTC](https://community.anovaculinary.com/t/pork-roast/10456 "2017-11-21T02:06:51Z")
I'm new to using my sous vide Cooker. I want to cook a pork loin roast to a doneness of 150 degrees. The roast is about 3 lbs, 3 to 4 inches thick so how light no should I cook it? --- ## [Sous vide mashed potatoes](https://community.anovaculinary.com/t/sous-vide-mashed-potatoes/10414)
**Author:** [@cZc](https://community.anovaculinary.com/u/cZc)\ **Replies:** 12\ **Last updated:** [November 23, 2017, 11:10pm UTC](https://community.anovaculinary.com/t/sous-vide-mashed-potatoes/10414 "2017-11-23T23:10:40Z")
So I did some of these potatoes last night. Bagged them just with butter and soaked in the water bath @194F for 1hr+. Lightly salted and mashed through a sieve. To my surprise it turned out REALLY SWEET! (Not what I had … --- ## [Sous Vide grilled chicken breast](https://community.anovaculinary.com/t/sous-vide-grilled-chicken-breast/10411)
**Author:** [@nbmartin](https://community.anovaculinary.com/u/nbmartin)\ **Replies:** 2\ **Last updated:** [November 19, 2017, 2:06pm UTC](https://community.anovaculinary.com/t/sous-vide-grilled-chicken-breast/10411 "2017-11-19T14:06:04Z")
Any ideas how to do grilled chicken breast? --- ## [Using Anova at high altitutes](https://community.anovaculinary.com/t/using-anova-at-high-altitutes/10401)
**Author:** [@mehadsel](https://community.anovaculinary.com/u/mehadsel)\ **Replies:** 10\ **Last updated:** [November 19, 2017, 12:23pm UTC](https://community.anovaculinary.com/t/using-anova-at-high-altitutes/10401 "2017-11-19T12:23:08Z")
Do you have to heat the food for a longer time at high elevations. We are new to using the Anova and tried it out on hard boiled eggs and the whites were somewhat runny after the specified time. Thanks Mike --- ## [More ox tails](https://community.anovaculinary.com/t/more-ox-tails/10375)
**Author:** [@RichardOL](https://community.anovaculinary.com/u/RichardOL)\ **Replies:** 4\ **Last updated:** [November 19, 2017, 2:54am UTC](https://community.anovaculinary.com/t/more-ox-tails/10375 "2017-11-19T02:54:30Z")
I made a big batch of ox tails at 180F/82C for 36 hours. I separated the larger ones and bagged them together seasoned with a coating of oyster flavor sauce. The rest went into a second bag with Costco BBQ rub on top of … [Previous page](https://community.anovaculinary.com/c/precision-cooker/28.md?no_subcategories=false&page=33) [Next page](https://community.anovaculinary.com/c/precision-cooker/28.md?no_subcategories=false&page=35)