# Anova Precision® Cooker **URL:** https://community.anovaculinary.com/c/precision-cooker/28.md?no_subcategories=false&page=35 [Latest](https://community.anovaculinary.com/latest.md) · [Categories](https://community.anovaculinary.com/categories.md) · [Tags](https://community.anovaculinary.com/tags.md) **Page:** 36 --- ## [Sous vide whole Turkey?](https://community.anovaculinary.com/t/sous-vide-whole-turkey/10374)
**Author:** [@joy](https://community.anovaculinary.com/u/joy)\ **Replies:** 4\ **Last updated:** [November 22, 2017, 9:34pm UTC](https://community.anovaculinary.com/t/sous-vide-whole-turkey/10374 "2017-11-22T21:34:18Z")
Has anyone sous vide a whole turkey? Can it be done? At what temp? For how long? How would I finish it? Thanks --- ## [frozen swordfish steaks](https://community.anovaculinary.com/t/frozen-swordfish-steaks/10364)
**Author:** [@Marian\_Kaderbek](https://community.anovaculinary.com/u/Marian_Kaderbek)\ **Replies:** 1\ **Last updated:** [November 27, 2017, 6:11pm UTC](https://community.anovaculinary.com/t/frozen-swordfish-steaks/10364 "2017-11-27T18:11:45Z")
How long do I cook a pair of frozen 1" thick swordfish steaks-total weight just under one pound? --- ## [Medium and Medium Well Steak](https://community.anovaculinary.com/t/medium-and-medium-well-steak/10357)
**Author:** [@JuneHoong](https://community.anovaculinary.com/u/JuneHoong)\ **Replies:** 2\ **Last updated:** [November 15, 2017, 7:12pm UTC](https://community.anovaculinary.com/t/medium-and-medium-well-steak/10357 "2017-11-15T19:12:36Z")
I am completely new to this type of cooking. May I find out what is the temperature and time to set for cooking 2 pieces of beef tenderloin/ steak to medium and medium well, at the same time? --- ## [London Broil Food Po\_n the Anova Way](https://community.anovaculinary.com/t/london-broil-food-po-n-the-anova-way/10336)
**Author:** [@DrJLKramer](https://community.anovaculinary.com/u/DrJLKramer)\ **Replies:** 1\ **Last updated:** [November 13, 2017, 10:22pm UTC](https://community.anovaculinary.com/t/london-broil-food-po-n-the-anova-way/10336 "2017-11-13T22:22:17Z")
Extra thick London Broil. Kosher salt, fresh ground pepper, Rosemary sprigs, a dash of liquid smoke (I prefer hickory). Into the deep end of the pool for 3 hours at 131 degrees. Keep in bag, put in the cooler overnigh… --- ## [Sous vide time](https://community.anovaculinary.com/t/sous-vide-time/10332)
**Author:** [@rtome](https://community.anovaculinary.com/u/rtome)\ **Replies:** 3\ **Last updated:** [December 23, 2017, 4:55pm UTC](https://community.anovaculinary.com/t/sous-vide-time/10332 "2017-12-23T16:55:01Z")
What is the amount of time to sous vide a 5 pound beef tenderloin medium? --- ## [Spiral ham](https://community.anovaculinary.com/t/spiral-ham/10327)
**Author:** [@nbmartin](https://community.anovaculinary.com/u/nbmartin)\ **Replies:** 2\ **Last updated:** [November 13, 2017, 11:02pm UTC](https://community.anovaculinary.com/t/spiral-ham/10327 "2017-11-13T23:02:02Z")
Want to cook spiral ham and make everybody go WOW. How can I do it? --- ## [Having leftovers](https://community.anovaculinary.com/t/having-leftovers/10284)
**Author:** [@GuyPal](https://community.anovaculinary.com/u/GuyPal)\ **Replies:** 12\ **Last updated:** [July 13, 2020, 4:22pm UTC](https://community.anovaculinary.com/t/having-leftovers/10284 "2020-07-13T16:22:12Z")
Hi all, I've just started with sous vide and have a few questions 1. After I cook a big chunk of meat. What do I do with the left over (i.e. opened the bag now) which I'd like to eat in the next days? 2. Same as above bu… --- ## [10 Easy Thanksgiving Sous Vide Sides](https://community.anovaculinary.com/t/10-easy-thanksgiving-sous-vide-sides/10275)
**Author:** [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Replies:** 2\ **Last updated:** [November 13, 2017, 6:30pm UTC](https://community.anovaculinary.com/t/10-easy-thanksgiving-sous-vide-sides/10275 "2017-11-13T18:30:57Z")
It’s crunch time - Thanksgiving is on its way. Even though turkey and ham often makes a grand appearance on the dinner table during the holiday season, we can’t forget about the sides. All of these recipes are from our … --- ## [KFC Chiken wings \[\`KETO\`\]](https://community.anovaculinary.com/t/kfc-chiken-wings-keto/10267)
**Author:** [@mejakm](https://community.anovaculinary.com/u/mejakm)\ **Replies:** 5\ **Last updated:** [November 11, 2017, 9:30pm UTC](https://community.anovaculinary.com/t/kfc-chiken-wings-keto/10267 "2017-11-11T21:30:26Z")
Recipe Name: KFC Chiken wings \[KETO\] Recipe Temp: 60°C Recipe Time: 2h Ingredients: 1. 300g chicken wings 2. 1 egg 3. 50g (deffated) sesame flour 4. mix of spices (sweet paprika, smoked paprika, garlic powder, oni… --- ## [Recipe: Sous Vide Glazed \[Red\] Carrots](https://community.anovaculinary.com/t/recipe-sous-vide-glazed-red-carrots/10253)
**Author:** [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Replies:** 1\ **Last updated:** [November 11, 2017, 9:05pm UTC](https://community.anovaculinary.com/t/recipe-sous-vide-glazed-red-carrots/10253 "2017-11-11T21:05:41Z")
I used the Sous Vide Glazed Carrots recipe on the site. Tweaked a few things, as I usually do. I used red carrots and vegan butter. :slight\_smile: Soooooo goooooood! Recipe Name: Sous Vide Glazed \[Red\] Carrots Recipe… --- ## [Recipe: Sous Vide Vegan Cauliflower Alfredo with Bow-tie Pasta](https://community.anovaculinary.com/t/recipe-sous-vide-vegan-cauliflower-alfredo-with-bow-tie-pasta/10239)
**Author:** [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Replies:** 6\ **Last updated:** [January 3, 2018, 10:40am UTC](https://community.anovaculinary.com/t/recipe-sous-vide-vegan-cauliflower-alfredo-with-bow-tie-pasta/10239 "2018-01-03T10:40:32Z")
I was inspired by the Sous Vide Vegan Cauliflower Alfredo recipe posted up by Kathy Hester on the recipes site. However, I did make some minor tweaks to the recipe. Here’s what I did. Recipe Name: Sous Vide Vegan Caul… --- ## [Recipe: Sous Vide Garlic Chili Tofu](https://community.anovaculinary.com/t/recipe-sous-vide-garlic-chili-tofu/10235)
**Author:** [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Replies:** 2\ **Last updated:** [January 5, 2018, 9:45pm UTC](https://community.anovaculinary.com/t/recipe-sous-vide-garlic-chili-tofu/10235 "2018-01-05T21:45:31Z")
To kick off the Recipe Share category, I’m re-posting my tofu recipe and organizing it in a way that’s easier to follow. I also wanted to show you all an example of how the recipe should look like in this category. To le… --- ## [Cooking with sou vide](https://community.anovaculinary.com/t/cooking-with-sou-vide/10230)
**Author:** [@Dami](https://community.anovaculinary.com/u/Dami)\ **Replies:** 3\ **Last updated:** [November 9, 2017, 6:37pm UTC](https://community.anovaculinary.com/t/cooking-with-sou-vide/10230 "2017-11-09T18:37:46Z")
Can I cook sou vide and then freeze? Is this the technique the restaurants do? Precooked in sou vide and freeze or refrigerate to cook later? Please help me. Thank you. --- ## [Why was my octopus overcooked?](https://community.anovaculinary.com/t/why-was-my-octopus-overcooked/10092)
**Author:** [@Tropical](https://community.anovaculinary.com/u/Tropical)\ **Replies:** 4\ **Last updated:** [November 6, 2017, 8:22pm UTC](https://community.anovaculinary.com/t/why-was-my-octopus-overcooked/10092 "2017-11-06T20:22:58Z")
This weekend I used my new Anova precision wifi for the first time. I made octopus with garlic, persil, some salt and olive oil in a sous vide bag, with a temperature of 154,5 F (68 C) for 8 hours. Since I had only 7 hou… --- ## [Single Diner Mary had a little LAMB](https://community.anovaculinary.com/t/single-diner-mary-had-a-little-lamb/10090)
**Author:** [@MrTimmy](https://community.anovaculinary.com/u/MrTimmy)\ **Replies:** 8\ **Last updated:** [November 11, 2017, 5:55pm UTC](https://community.anovaculinary.com/t/single-diner-mary-had-a-little-lamb/10090 "2017-11-11T17:55:09Z")
The entrée tonight at Chez Timmy is a small portion of lamb tenderloin (Australian via California Costco), cooked Sous Vide, 132F degrees for 2 hours. Green beans on the side and a glass of cheap Vin Rouge :yum::fork\_kni… --- ## [Thanksgiving Dinner Plans?](https://community.anovaculinary.com/t/thanksgiving-dinner-plans/10044)
**Author:** [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Replies:** 0\ **Last updated:** [November 2, 2017, 5:28pm UTC](https://community.anovaculinary.com/t/thanksgiving-dinner-plans/10044 "2017-11-02T17:28:17Z")
What is everyone planning on cooking up for Thanksgiving? Thinking about doing pernil (pork shoulder) for my family. Also thinking about getting creative with non-meat dishes for my vegetarian friends. Some sides will… --- ## [KFC - Keto Fried Chicken SV](https://community.anovaculinary.com/t/kfc-keto-fried-chicken-sv/10031)
**Author:** [@mejakm](https://community.anovaculinary.com/u/mejakm)\ **Replies:** 16\ **Last updated:** [December 19, 2017, 3:00pm UTC](https://community.anovaculinary.com/t/kfc-keto-fried-chicken-sv/10031 "2017-12-19T15:00:07Z")
Today I made a keto version of fried chicken and it's absolutely awesome! I cooked the chicken wings for 2h at 60°C than poured over one scrambled egg and dipped the wings into three different coatings. One was collage… --- ## [Porterhouse steak 2”](https://community.anovaculinary.com/t/porterhouse-steak-2/10023)
**Author:** [@rizzaleenuy](https://community.anovaculinary.com/u/rizzaleenuy)\ **Replies:** 8\ **Last updated:** [November 4, 2017, 8:06am UTC](https://community.anovaculinary.com/t/porterhouse-steak-2/10023 "2017-11-04T08:06:19Z")
Hi, first time to cooked a 2” porterhouse steak. I did it for 2 hours at 135 F. But the meat did not come out as tender as I like. Any suggestions? I bought my steak at a grocery store so I dont know if freshness is fact… --- ## [Sauces for Shrimp - recommendation?](https://community.anovaculinary.com/t/sauces-for-shrimp-recommendation/10011)
**Author:** [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Replies:** 8\ **Last updated:** [November 4, 2017, 8:09am UTC](https://community.anovaculinary.com/t/sauces-for-shrimp-recommendation/10011 "2017-11-04T08:09:56Z")
Thinking about making shrimp tonight and saucin' it up. Wondering if anyone has a favorite or any recommendations? I have a little bit of garlic chili sauce from the time I made tofu, but I'm looking into other options. … --- ## [How to make, transport, hold 20-30 cute little egg bites in jars and impress non-nerds](https://community.anovaculinary.com/t/how-to-make-transport-hold-20-30-cute-little-egg-bites-in-jars-and-impress-non-nerds/10000)
**Author:** [@W3ndy](https://community.anovaculinary.com/u/W3ndy)\ **Replies:** 7\ **Last updated:** [November 4, 2017, 7:59am UTC](https://community.anovaculinary.com/t/how-to-make-transport-hold-20-30-cute-little-egg-bites-in-jars-and-impress-non-nerds/10000 "2017-11-04T07:59:09Z")
I am looking for a little advice and handholding— I’d really like to take about 30 cute little egg bites in individual canning jars to a Harvest Breakfast next week and impress everyone. I’m nervous about cooking ahead &… --- ## [Australian Kangaroo & Emu](https://community.anovaculinary.com/t/australian-kangaroo-emu/9983)
**Author:** [@Occy](https://community.anovaculinary.com/u/Occy)\ **Replies:** 10\ **Last updated:** [November 6, 2017, 8:28pm UTC](https://community.anovaculinary.com/t/australian-kangaroo-emu/9983 "2017-11-06T20:28:08Z")
I have not found many details on cooking these meats so I have done some experimenting myself. My reference is based on Rare meat so you may need to increase the temperature a couple of degrees or give it more time when … --- ## [Brisket Stew](https://community.anovaculinary.com/t/brisket-stew/9974)
**Author:** [@Sightseeing](https://community.anovaculinary.com/u/Sightseeing)\ **Replies:** 2\ **Last updated:** [October 29, 2017, 5:59pm UTC](https://community.anovaculinary.com/t/brisket-stew/9974 "2017-10-29T17:59:42Z")
Hi All. I'm new here so don't know how to start other than asking my question so here it is. I want to make a stew with brisket but I have no idea how long to cook the brisket for. Has anyone tried this ? I'm thinking I … --- ## [Single diner portion of Mahi-Mahi fillet last night ;-)](https://community.anovaculinary.com/t/single-diner-portion-of-mahi-mahi-fillet-last-night/9964)
**Author:** [@MrTimmy](https://community.anovaculinary.com/u/MrTimmy)\ **Replies:** 6\ **Last updated:** [October 29, 2017, 1:41am UTC](https://community.anovaculinary.com/t/single-diner-portion-of-mahi-mahi-fillet-last-night/9964 "2017-10-29T01:41:14Z")
Mahi-Mahi fillet with salt & pepper. Bagged and cooked 134 degrees for :30. Finishing - 2 min cast iron pan sear on skin side only, served with Cilantro pesto. SO bright white, sweet and juicy inside. Cilantro pest… --- ## [First Sous Vide was overcooked](https://community.anovaculinary.com/t/first-sous-vide-was-overcooked/9957)
**Author:** [@rexdiver360](https://community.anovaculinary.com/u/rexdiver360)\ **Replies:** 9\ **Last updated:** [March 17, 2019, 6:30pm UTC](https://community.anovaculinary.com/t/first-sous-vide-was-overcooked/9957 "2019-03-17T18:30:27Z")
I am new to sous vide and just tried my first cook with the Anova wifi. I wanted to start with something easy and tried some 1" bone in pork chops. My problem was overcooked pork chops. They tasted good but were tough… --- ## [Duck Confit - How Long In Fridge?](https://community.anovaculinary.com/t/duck-confit-how-long-in-fridge/9918)
**Author:** [@magiccox](https://community.anovaculinary.com/u/magiccox)\ **Replies:** 1\ **Last updated:** [October 24, 2017, 5:04pm UTC](https://community.anovaculinary.com/t/duck-confit-how-long-in-fridge/9918 "2017-10-24T17:04:11Z")
I've made some Duck Confit on Saturday. Anyone know how long I can leave it in it's zip lock bag in the fridge for? --- ## [Organs (tripe, brains, heart, livers,..)](https://community.anovaculinary.com/t/organs-tripe-brains-heart-livers/9916)
**Author:** [@mejakm](https://community.anovaculinary.com/u/mejakm)\ **Replies:** 9\ **Last updated:** [August 27, 2019, 1:29pm UTC](https://community.anovaculinary.com/t/organs-tripe-brains-heart-livers/9916 "2019-08-27T13:29:23Z")
Hi, have anybody already tried to cook tripes? I'm looking forward to cook some beef and lamb tripe but I don't know on what temperature.. I was thinking something like cooking them for 24 - 48 hours on a temperature o… --- ## [Creme Brulee Sous Vide Fail (foamy with bubbles after cooked)](https://community.anovaculinary.com/t/creme-brulee-sous-vide-fail-foamy-with-bubbles-after-cooked/9893)
**Author:** [@jesuispoisson](https://community.anovaculinary.com/u/jesuispoisson)\ **Replies:** 5\ **Last updated:** [October 24, 2017, 2:12am UTC](https://community.anovaculinary.com/t/creme-brulee-sous-vide-fail-foamy-with-bubbles-after-cooked/9893 "2017-10-24T02:12:21Z")
Hello. I followed a basic recipe (160 g Egg yolk, 90 g Sugar, 600 g Heavy cream) and yet the composition came out foamy with bubbles as you can see here. One more. I whisked the composition until it was smooth. I didn’… --- ## [What tips do you have for new sous viders?](https://community.anovaculinary.com/t/what-tips-do-you-have-for-new-sous-viders/9840)
**Author:** [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Replies:** 31\ **Last updated:** [March 20, 2018, 5:38pm UTC](https://community.anovaculinary.com/t/what-tips-do-you-have-for-new-sous-viders/9840 "2018-03-20T17:38:16Z")
For those of you have been in the sous vide game for awhile, what are some tips, tricks, and need-to-know bits of information for those who are brand new to sous vide cooking? I’ll start: It’s thickness that determine… --- ## [Eye Round Roast](https://community.anovaculinary.com/t/eye-round-roast/9823)
**Author:** [@mbaynard](https://community.anovaculinary.com/u/mbaynard)\ **Replies:** 7\ **Last updated:** [May 12, 2020, 1:49am UTC](https://community.anovaculinary.com/t/eye-round-roast/9823 "2020-05-12T01:49:00Z")
I'm looking for some advice on cooking a 2 1/2 to 3 pound eye round. Not many recipes since many view it as not the greatest meat. I only found one for a 30 hour cook at 136 degrees F with just salt and pepper as a rub… --- ## [Tougher cuts of meat.](https://community.anovaculinary.com/t/tougher-cuts-of-meat/9811)
**Author:** [@Shuja](https://community.anovaculinary.com/u/Shuja)\ **Replies:** 14\ **Last updated:** [October 22, 2017, 4:40am UTC](https://community.anovaculinary.com/t/tougher-cuts-of-meat/9811 "2017-10-22T04:40:23Z")
I bought a cheaper, tougher cut of meat to roast... I believe it was rump. I cooked it for two hours at 53ºC.... I then warmed it up for half-an-hour at 50ºC. I then seared it and placed it in an oven for 10 minutes… [Previous page](https://community.anovaculinary.com/c/precision-cooker/28.md?no_subcategories=false&page=34) [Next page](https://community.anovaculinary.com/c/precision-cooker/28.md?no_subcategories=false&page=36)