# Anova Precision® Cooker **URL:** https://community.anovaculinary.com/c/precision-cooker/28.md?no_subcategories=false&page=38 [Latest](https://community.anovaculinary.com/latest.md) · [Categories](https://community.anovaculinary.com/categories.md) · [Tags](https://community.anovaculinary.com/tags.md) **Page:** 39 --- ## [Continued cooking after cooking time elapsed?](https://community.anovaculinary.com/t/continued-cooking-after-cooking-time-elapsed/8861)
**Author:** [@Yh\_Lee](https://community.anovaculinary.com/u/Yh_Lee)\ **Replies:** 4\ **Last updated:** [August 26, 2017, 6:26am UTC](https://community.anovaculinary.com/t/continued-cooking-after-cooking-time-elapsed/8861 "2017-08-26T06:26:09Z")
The FAQ says that "The device will continue to run at the desired set temperature until you decide you are ready to turn it off. Also remember Sous Vide allows you to leave your food warming without overcooking, so keep … --- ## [Managing Multiple Anovas](https://community.anovaculinary.com/t/managing-multiple-anovas/8838)
**Author:** [@maersk7](https://community.anovaculinary.com/u/maersk7)\ **Replies:** 2\ **Last updated:** [August 17, 2017, 9:42pm UTC](https://community.anovaculinary.com/t/managing-multiple-anovas/8838 "2017-08-17T21:42:47Z")
I am considering buying a 2nd Anova. I have a big family and we're equally split on Med vs Med Rare. My experience with trying to sear the MRare to Med hasn't been great. Can the APP control two Anova devices? --- ## [Pork rib cook time](https://community.anovaculinary.com/t/pork-rib-cook-time/8832)
**Author:** [@berge](https://community.anovaculinary.com/u/berge)\ **Replies:** 15\ **Last updated:** [September 22, 2019, 1:13pm UTC](https://community.anovaculinary.com/t/pork-rib-cook-time/8832 "2019-09-22T13:13:03Z")
Got recipe via Anova email want to try it but states 12 hours cook time plus time in oven to finish. No way I'm going to start them at 6:00 AM !! What to do, What to do?? I dont want them for breakfast either so overnig… --- ## [Time cooking](https://community.anovaculinary.com/t/time-cooking/8818)
**Author:** [@jbee](https://community.anovaculinary.com/u/jbee)\ **Replies:** 2\ **Last updated:** [August 13, 2017, 3:31pm UTC](https://community.anovaculinary.com/t/time-cooking/8818 "2017-08-13T15:31:15Z")
Might have missed it but why is there a BIG difference in the cook times? Not temp, but duration. Temp might be 130 degree but it shows 1 1/2 to 4 hours. Big difference. Is it cook to tenderness? How do you know that wit… --- ## [Garlic and Herbs](https://community.anovaculinary.com/t/garlic-and-herbs/8812)
**Author:** [@Stulevy](https://community.anovaculinary.com/u/Stulevy)\ **Replies:** 4\ **Last updated:** [August 14, 2017, 8:06pm UTC](https://community.anovaculinary.com/t/garlic-and-herbs/8812 "2017-08-14T20:06:17Z")
Vegetables cook at at temps over 180 degrees. Years ago it was pretty much settled that raw garlic in a pouch, as well as fresh herbs would result in off tastes with proteins cooked at temps less than 180. now I see reci… --- ## [How long do you cook 10 thick filet mignons](https://community.anovaculinary.com/t/how-long-do-you-cook-10-thick-filet-mignons/8787)
**Author:** [@mikemcgowan](https://community.anovaculinary.com/u/mikemcgowan)\ **Replies:** 5\ **Last updated:** [August 12, 2017, 1:34pm UTC](https://community.anovaculinary.com/t/how-long-do-you-cook-10-thick-filet-mignons/8787 "2017-08-12T13:34:44Z")
I cooked 2 filets at 135 degrees for 45 minutes and they turned out great. I have a large group of 10 that I would like to do the same dish. The filets will be 21/2" thick. How long do you cook with the additional mea… --- ## [What do you know now that you wish you knew then?](https://community.anovaculinary.com/t/what-do-you-know-now-that-you-wish-you-knew-then/8781)
**Author:** [@Ember](https://community.anovaculinary.com/u/Ember)\ **Replies:** 16\ **Last updated:** [August 28, 2018, 1:13am UTC](https://community.anovaculinary.com/t/what-do-you-know-now-that-you-wish-you-knew-then/8781 "2018-08-28T01:13:47Z")
I'm actually thinking of putting together an 'Introduction to sous vide' class/demonstration for our local Skills Centre. It would be for a 3 hour class of an afternoon or evening. Obviously the first thing to cover w… --- ## [Vast difference in cooking times prescribed](https://community.anovaculinary.com/t/vast-difference-in-cooking-times-prescribed/8774)
**Author:** [@samlinton](https://community.anovaculinary.com/u/samlinton)\ **Replies:** 3\ **Last updated:** [August 10, 2017, 3:22am UTC](https://community.anovaculinary.com/t/vast-difference-in-cooking-times-prescribed/8774 "2017-08-10T03:22:59Z")
I am a sous vide newbie confused about cooking times for beef. I get that different cuts or thickness of beef require different cooking times. But the estimates seem to range from 1-4 hours to 36 hours! What is going on … --- ## [When is beef chuck or brisket fully cooked?](https://community.anovaculinary.com/t/when-is-beef-chuck-or-brisket-fully-cooked/8756)
**Author:** [@jwf](https://community.anovaculinary.com/u/jwf)\ **Replies:** 4\ **Last updated:** [August 9, 2017, 1:56pm UTC](https://community.anovaculinary.com/t/when-is-beef-chuck-or-brisket-fully-cooked/8756 "2017-08-09T13:56:18Z")
How do I know when a beef chuck roast is done when the recommended cooking time is 24 to 36 hours @ 155F or a beef brisket when the recommended cooking time is 36 to 72 hours at 135°F? How do I check for doneness? jw… --- ## [1st Cook: Can I Use Anova Manually?](https://community.anovaculinary.com/t/1st-cook-can-i-use-anova-manually/8741)
**Author:** [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Replies:** 20\ **Last updated:** [February 23, 2019, 11:47pm UTC](https://community.anovaculinary.com/t/1st-cook-can-i-use-anova-manually/8741 "2019-02-23T23:47:34Z")
I’ve seen this question come up a lot, so I wanted to address it! Although the Anova cookers come with Bluetooth, WIFI, or both, you’re also able to control manually. This also means you may forgo the app, if you so cho… --- ## [Two steaks two different temps](https://community.anovaculinary.com/t/two-steaks-two-different-temps/8715)
**Author:** [@nbmartin](https://community.anovaculinary.com/u/nbmartin)\ **Replies:** 1\ **Last updated:** [August 8, 2017, 12:57am UTC](https://community.anovaculinary.com/t/two-steaks-two-different-temps/8715 "2017-08-08T00:57:47Z")
Two steaks, two different temps at same time. --- ## [Cooking Multiple Chicken Marylands](https://community.anovaculinary.com/t/cooking-multiple-chicken-marylands/8700)
**Author:** [@clarice](https://community.anovaculinary.com/u/clarice)\ **Replies:** 2\ **Last updated:** [August 7, 2017, 7:06am UTC](https://community.anovaculinary.com/t/cooking-multiple-chicken-marylands/8700 "2017-08-07T07:06:09Z")
I want to cook 6 chicken marylands in one go this weekend but am worried about timing and temperature. And reheating. Does anyone have any experience or thoughts on this? Thanks --- ## [NEWBIE Q - Is it normal for the unit to be at a slant/angle?](https://community.anovaculinary.com/t/newbie-q-is-it-normal-for-the-unit-to-be-at-a-slant-angle/8682)
**Author:** [@Tom3](https://community.anovaculinary.com/u/Tom3)\ **Replies:** 3\ **Last updated:** [August 12, 2017, 5:13am UTC](https://community.anovaculinary.com/t/newbie-q-is-it-normal-for-the-unit-to-be-at-a-slant-angle/8682 "2017-08-12T05:13:04Z")
Hi all, I just got my unit, having never heard of sous vide before Starbucks :slight\_smile: So, I'm starting by trying out the boiled eggs recipe in the app - but I could not get the unit to be straight up and down… --- ## [baking powder or cornstarch for searing?](https://community.anovaculinary.com/t/baking-powder-or-cornstarch-for-searing/8667)
**Author:** [@cnoden](https://community.anovaculinary.com/u/cnoden)\ **Replies:** 6\ **Last updated:** [June 7, 2020, 11:21pm UTC](https://community.anovaculinary.com/t/baking-powder-or-cornstarch-for-searing/8667 "2020-06-07T23:21:58Z")
ATK used to suggest baking powder for searing steaks. It seemed to be the corn starch that dried up the surface to get a sear. Has anyone tried this? I've got a skin on chicken breast that I'd like to crisp up before s… --- ## [New and impatient.](https://community.anovaculinary.com/t/new-and-impatient/8637)
**Author:** [@MMawer](https://community.anovaculinary.com/u/MMawer)\ **Replies:** 8\ **Last updated:** [August 6, 2017, 12:11am UTC](https://community.anovaculinary.com/t/new-and-impatient/8637 "2017-08-06T00:11:19Z")
Hello everyone. As the title states I am new to the forum and I'm impatiently waiting for my Anova Nano that should come in November. What would you recommend me to cook first? This would be the first time I try sous v… --- ## [What fish do you prefer?](https://community.anovaculinary.com/t/what-fish-do-you-prefer/8628)
**Author:** [@monkeyrra](https://community.anovaculinary.com/u/monkeyrra)\ **Replies:** 10\ **Last updated:** [September 25, 2017, 7:06pm UTC](https://community.anovaculinary.com/t/what-fish-do-you-prefer/8628 "2017-09-25T19:06:13Z")
I have loved almost every result that my Anova has produced. I bought my Anova when they were first released so I have quite a bit experience using it. (Pork, chicken, beef, duck, sooo many fruits and vegetables) The… --- ## [Octopus- time and temp](https://community.anovaculinary.com/t/octopus-time-and-temp/8599)
**Author:** [@roscoe](https://community.anovaculinary.com/u/roscoe)\ **Replies:** 1\ **Last updated:** [August 1, 2017, 2:44pm UTC](https://community.anovaculinary.com/t/octopus-time-and-temp/8599 "2017-08-01T14:44:43Z")
Hi Looking for some guidance for whole octopus. What temp and for how long? Previously frozen. Will finish on hot grill to get a nice char/ sear. Any seasoning suggestions? Thanks! --- ## [1st Cook: All About Searing Stuff](https://community.anovaculinary.com/t/1st-cook-all-about-searing-stuff/8593)
**Author:** [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Replies:** 7\ **Last updated:** [August 3, 2017, 4:55pm UTC](https://community.anovaculinary.com/t/1st-cook-all-about-searing-stuff/8593 "2017-08-03T16:55:15Z")
Alright, folks - let’s talk about searing things. If you’re into a nice golden crust after sous vide, searing will help you make that dream come true. :wink: General Rule of Thumb Searing is super useful - it adds fla… --- ## [Salmon parasites](https://community.anovaculinary.com/t/salmon-parasites/8568)
**Author:** [@Shutnstar](https://community.anovaculinary.com/u/Shutnstar)\ **Replies:** 3\ **Last updated:** [July 31, 2017, 11:15pm UTC](https://community.anovaculinary.com/t/salmon-parasites/8568 "2017-07-31T23:15:07Z")
Will 40 minutes at 130 kill parasites from wild salmon? --- ## [Steaks: Reverse Sear vs Sous Vide](https://community.anovaculinary.com/t/steaks-reverse-sear-vs-sous-vide/8561)
**Author:** [@fischersd](https://community.anovaculinary.com/u/fischersd)\ **Replies:** 16\ **Last updated:** [April 16, 2018, 8:14pm UTC](https://community.anovaculinary.com/t/steaks-reverse-sear-vs-sous-vide/8561 "2018-04-16T20:14:25Z")
I was pretty surprised to see this article authored by J. KENJI LÓPEZ-ALT over on Serious Eats! (seemingly in March of this year) Other steak lovers here (unlike myself, being apartment-bound) that still have access … --- ## [Leave Shrimp Tails + Shell On?](https://community.anovaculinary.com/t/leave-shrimp-tails-shell-on/8506)
**Author:** [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Replies:** 9\ **Last updated:** [July 31, 2017, 6:43pm UTC](https://community.anovaculinary.com/t/leave-shrimp-tails-shell-on/8506 "2017-07-31T18:43:38Z")
What's everyone's opinion on shrimp tails + shell? I usually leave the tails and the shell on when I cook them. I also eat shrimp with the shell and tail still on. Wondering what everyone's preference is and if you th… --- ## [Time and Temperature Scale](https://community.anovaculinary.com/t/time-and-temperature-scale/8492)
**Author:** [@BillGeorgeDrums](https://community.anovaculinary.com/u/BillGeorgeDrums)\ **Replies:** 1\ **Last updated:** [July 26, 2017, 11:15pm UTC](https://community.anovaculinary.com/t/time-and-temperature-scale/8492 "2017-07-26T23:15:21Z")
Hi Everyone! A while ago someone sent me a link to a logarithmic scale that showed how time and temperature killed bacteria. Does anyone have a link to this graph? I've tried google but I don't think I'm searching the … --- ## [Beef Brisket @ 57 deg Celsius, 12 hours](https://community.anovaculinary.com/t/beef-brisket-57-deg-celsius-12-hours/8483)
**Author:** [@easterntigerboo](https://community.anovaculinary.com/u/easterntigerboo)\ **Replies:** 2\ **Last updated:** [October 10, 2017, 1:21pm UTC](https://community.anovaculinary.com/t/beef-brisket-57-deg-celsius-12-hours/8483 "2017-10-10T13:21:28Z")
First foray into beef brisket. Instead of sous vide it fro 24 hours, I have no patient to wait that long :-0) so instead I do it for 12 hours. It turns out great, nicely pink in color, tender and delicious. I finished it… --- ## [Whole Beef Sirloin](https://community.anovaculinary.com/t/whole-beef-sirloin/8469)
**Author:** [@Paul\_O\_Connor](https://community.anovaculinary.com/u/Paul_O_Connor)\ **Replies:** 3\ **Last updated:** [July 26, 2017, 4:40am UTC](https://community.anovaculinary.com/t/whole-beef-sirloin/8469 "2017-07-26T04:40:35Z")
Hi all been a Sous Vider since my wife bought me a unit for Christmas. Absolutely love it and have tried several different things. Cooked several sirloin roasts with great success and am now wondering about doing an en… --- ## [1st Cook: The (So) Basics of Time and Temps](https://community.anovaculinary.com/t/1st-cook-the-so-basics-of-time-and-temps/8457)
**Author:** [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Replies:** 15\ **Last updated:** [January 11, 2019, 9:56pm UTC](https://community.anovaculinary.com/t/1st-cook-the-so-basics-of-time-and-temps/8457 "2019-01-11T21:56:56Z")
Okay folks - There’s A LOT of information about time + temperatures for sous vide and things can get a little confusing. Let’s clear up the basics. Alright, let’s do this! ###General Rule Of Thumb TIME: Determine… --- ## [Is it Better to Season BEFORE Sous Vide?](https://community.anovaculinary.com/t/is-it-better-to-season-before-sous-vide/8454)
**Author:** [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Replies:** 10\ **Last updated:** [August 1, 2017, 11:48pm UTC](https://community.anovaculinary.com/t/is-it-better-to-season-before-sous-vide/8454 "2017-08-01T23:48:50Z")
Thoughts, input, experiences. What do you think about sentiment? I personally season my meats before I sous vide. Sometimes I add a little more garlic powder post cook (before sear), because garlic powder is life. Thou… --- ## [Kalua Pig and Banana Leaves](https://community.anovaculinary.com/t/kalua-pig-and-banana-leaves/8450)
**Author:** [@rshawgo](https://community.anovaculinary.com/u/rshawgo)\ **Replies:** 4\ **Last updated:** [July 25, 2017, 4:53pm UTC](https://community.anovaculinary.com/t/kalua-pig-and-banana-leaves/8450 "2017-07-25T16:53:44Z")
I am on a mission to make Kalua pig sous vide style. Typically a pork shoulder is wrapped in banana leaves and then cooked in a pit for several hours. I'm concerned that if I follow one of the pulled pork recipes and u… --- ## [SV BBQ 8lb pulled pork roast Questions](https://community.anovaculinary.com/t/sv-bbq-8lb-pulled-pork-roast-questions/8446)
**Author:** [@Charlie1](https://community.anovaculinary.com/u/Charlie1)\ **Replies:** 5\ **Last updated:** [July 27, 2017, 6:11pm UTC](https://community.anovaculinary.com/t/sv-bbq-8lb-pulled-pork-roast-questions/8446 "2017-07-27T18:11:26Z")
I am following the Anova recipe for pulled pork. Have dry brined 24 hrs. Questions are:1) if at 165deg how do I know if it should cook 18 or 24 hours since cannot check while cooking? 2) After initial SV-chill,dry sto… --- ## [Sous vide chicken breast -worked for you?](https://community.anovaculinary.com/t/sous-vide-chicken-breast-worked-for-you/8437)
**Author:** [@jberkley](https://community.anovaculinary.com/u/jberkley)\ **Replies:** 8\ **Last updated:** [July 28, 2017, 9:44pm UTC](https://community.anovaculinary.com/t/sous-vide-chicken-breast-worked-for-you/8437 "2017-07-28T21:44:21Z")
i followed a chicken breast recipe (boneless, skinless) which called for 2 hours at 146F. After 2 hours, i was very excited to serve the chicken to my family. Imagine my disappointment to cut the chicken breast open to… --- ## [Jumbo Shrimp](https://community.anovaculinary.com/t/jumbo-shrimp/8435)
**Author:** [@rabernet](https://community.anovaculinary.com/u/rabernet)\ **Replies:** 7\ **Last updated:** [August 3, 2017, 9:00pm UTC](https://community.anovaculinary.com/t/jumbo-shrimp/8435 "2017-08-03T21:00:28Z")
Hi! New to sous vide cooking, have successfully cooked boneless rib eyes, center cut butterfied pork loin chops and tonight NY Strip steaks. I picked up 1 1/2 lbs jumbo shrimp and trying to decide between two recipes - … [Previous page](https://community.anovaculinary.com/c/precision-cooker/28.md?no_subcategories=false&page=37) [Next page](https://community.anovaculinary.com/c/precision-cooker/28.md?no_subcategories=false&page=39)