# Anova Precision® Cooker **URL:** https://community.anovaculinary.com/c/precision-cooker/28.md?no_subcategories=false&page=39 [Latest](https://community.anovaculinary.com/latest.md) · [Categories](https://community.anovaculinary.com/categories.md) · [Tags](https://community.anovaculinary.com/tags.md) **Page:** 40 --- ## [Egg poaching](https://community.anovaculinary.com/t/egg-poaching/8429)
**Author:** [@CGregory](https://community.anovaculinary.com/u/CGregory)\ **Replies:** 2\ **Last updated:** [July 26, 2017, 10:49pm UTC](https://community.anovaculinary.com/t/egg-poaching/8429 "2017-07-26T22:49:03Z")
Hi all, So i selected the poached egg recipe...the water came to temp at 62.8 C ...eggs were wayyyy too runny after 45 minutes.More gelatiness than anything ?! --- ## [Strip Steak overcooked @ 128 degrees](https://community.anovaculinary.com/t/strip-steak-overcooked-128-degrees/8396)
**Author:** [@rpnewton](https://community.anovaculinary.com/u/rpnewton)\ **Replies:** 19\ **Last updated:** [January 25, 2018, 6:52pm UTC](https://community.anovaculinary.com/t/strip-steak-overcooked-128-degrees/8396 "2018-01-25T18:52:25Z")
Hi everyone. I'm totally baffled; I've cooked steak sous vide before, with predictably terrific results. The past three times - twice at 129 degrees and yesterday at 128 degrees, the steaks came out medium / medium wel… --- ## [New to Anova, cooking tenderloin. Help!](https://community.anovaculinary.com/t/new-to-anova-cooking-tenderloin-help/8392)
**Author:** [@CaptKrunch](https://community.anovaculinary.com/u/CaptKrunch)\ **Replies:** 13\ **Last updated:** [July 27, 2017, 6:00pm UTC](https://community.anovaculinary.com/t/new-to-anova-cooking-tenderloin-help/8392 "2017-07-27T18:00:49Z")
Hi there food nerds! It is i! Your Capt! :slight\_smile: I need help cooking these two tenderloin I picked up today. I'd like to get a nice medium, pinkish, slightly bloodish out of them. They are about 1 1/2 thick. … --- ## [Tough Meat Results](https://community.anovaculinary.com/t/tough-meat-results/8378)
**Author:** [@TimTDP](https://community.anovaculinary.com/u/TimTDP)\ **Replies:** 5\ **Last updated:** [July 21, 2017, 11:17pm UTC](https://community.anovaculinary.com/t/tough-meat-results/8378 "2017-07-21T23:17:47Z")
I am new to sous vide cooking. I tried the following lamb shank recipe: I cooked two shanks, in separate bags. One was larger than the other. The meat on the smaller one only just fell off the bone. The larger one wa… --- ## [Tasty Tri-tip recipe](https://community.anovaculinary.com/t/tasty-tri-tip-recipe/8374)
**Author:** [@patay13](https://community.anovaculinary.com/u/patay13)\ **Replies:** 4\ **Last updated:** [September 22, 2017, 9:23pm UTC](https://community.anovaculinary.com/t/tasty-tri-tip-recipe/8374 "2017-09-22T21:23:31Z")
First time trying tri-tip sous-vide and it turned out really well. I used a tri-tip recipe from Allrecipes.com. I put the dry rub on for four hours, refrigerated, then added the vinaigrette to the cooking bag. Set the A… --- ## [Preheating Water](https://community.anovaculinary.com/t/preheating-water/8365)
**Author:** [@Patti](https://community.anovaculinary.com/u/Patti)\ **Replies:** 15\ **Last updated:** [August 7, 2017, 3:59pm UTC](https://community.anovaculinary.com/t/preheating-water/8365 "2017-08-07T15:59:12Z")
Can you preheat your water bath on the stove? Also, after I put my food in the bath the water drops temperature. Do I wait for the temp to rise before I start timing? --- ## [Pink tenderloin steak](https://community.anovaculinary.com/t/pink-tenderloin-steak/8349)
**Author:** [@easterntigerboo](https://community.anovaculinary.com/u/easterntigerboo)\ **Replies:** 1\ **Last updated:** [July 18, 2017, 2:26pm UTC](https://community.anovaculinary.com/t/pink-tenderloin-steak/8349 "2017-07-18T14:26:01Z")
I bought a grass fed tenderloin and did a medium rare at 55.3 DC @45 minutes. It turns out to be good. Instead of sear it over the cast iron pan, i decided to blow torched it to get the mallards as usual. Love it! --- ## [What inspires you to cook?](https://community.anovaculinary.com/t/what-inspires-you-to-cook/8337)
**Author:** [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Replies:** 16\ **Last updated:** [August 18, 2017, 4:40am UTC](https://community.anovaculinary.com/t/what-inspires-you-to-cook/8337 "2017-08-18T04:40:47Z")
For me, food reminds me of family, memories, and my childhood. Since I live a great deal away from my family, cooking helps me feel connected. An example is when I cooked ribeye steak + habichuelas guisadas for my sister… --- ## [50 Hour chuck roast](https://community.anovaculinary.com/t/50-hour-chuck-roast/8336)
**Author:** [@Pmad](https://community.anovaculinary.com/u/Pmad)\ **Replies:** 4\ **Last updated:** [July 19, 2017, 9:38pm UTC](https://community.anovaculinary.com/t/50-hour-chuck-roast/8336 "2017-07-19T21:38:04Z")
One of my favorites Chuck roast tap butter Salt Pepper Garlic at 128\* for 50 hours Sear over high heat Comes out tasting like prime rib Serve with horse radish sauce --- ## [Alcohol Infusion](https://community.anovaculinary.com/t/alcohol-infusion/8334)
**Author:** [@Pmad](https://community.anovaculinary.com/u/Pmad)\ **Replies:** 4\ **Last updated:** [July 19, 2017, 11:54pm UTC](https://community.anovaculinary.com/t/alcohol-infusion/8334 "2017-07-19T23:54:17Z")
I want to infuse cactus fruit into tequila. I'd figure I'd use mason jars. Question: 1. temp & time? 2. Will this work as pasteurization extending shelf life? --- ## [funny taste](https://community.anovaculinary.com/t/funny-taste/8314)
**Author:** [@flygirl](https://community.anovaculinary.com/u/flygirl)\ **Replies:** 8\ **Last updated:** [July 21, 2017, 8:34pm UTC](https://community.anovaculinary.com/t/funny-taste/8314 "2017-07-21T20:34:32Z")
Hi we had our first experience with our PC today...I had sealed 2 tenderloin steaks 4 days ago and was going to cook them then but I got confused, thinking it would take 2 to 4 hrs. DUH. So I put them in the fridge, and … --- ## [Regarding seasoning and searing...](https://community.anovaculinary.com/t/regarding-seasoning-and-searing/8151)
**Author:** [@omarxcs](https://community.anovaculinary.com/u/omarxcs)\ **Replies:** 20\ **Last updated:** [December 8, 2020, 11:12pm UTC](https://community.anovaculinary.com/t/regarding-seasoning-and-searing/8151 "2020-12-08T23:12:20Z")
Hello folks, I am new to Sous Vide cooking, but a long-time griller. I have been browsing the recipes all night and find a lot of inconsistency regarding seasoning. For example, I saw a nice-looking steak recipe that c… --- ## [Scotch egg project, sous vide intensive of course](https://community.anovaculinary.com/t/scotch-egg-project-sous-vide-intensive-of-course/8097)
**Author:** [@RichardOL](https://community.anovaculinary.com/u/RichardOL)\ **Replies:** 6\ **Last updated:** [July 28, 2017, 1:57pm UTC](https://community.anovaculinary.com/t/scotch-egg-project-sous-vide-intensive-of-course/8097 "2017-07-28T13:57:28Z")
I have been thinking about Scotch eggs for awhile. But I want the egg yolk warm and runny, the sausage cooked and the coating thin and golden brown. It seems quite a trick. I just saw a picture of a Scotch egg that is … --- ## [Ribeye with Habichuelas Guisadas (Puerto Rican Bean Stew)](https://community.anovaculinary.com/t/ribeye-with-habichuelas-guisadas-puerto-rican-bean-stew/8096)
**Author:** [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Replies:** 6\ **Last updated:** [July 14, 2017, 11:00pm UTC](https://community.anovaculinary.com/t/ribeye-with-habichuelas-guisadas-puerto-rican-bean-stew/8096 "2017-07-14T23:00:14Z")
My sister is visiting from out of town and I wanted to make her something delicious - so I did! :slight\_smile: 129 for an hour. Seasoned with pepper, salt, garlic powder, and love. :heart\_eyes: Not gonna lie, the bea… --- ## [BBQ with different meats](https://community.anovaculinary.com/t/bbq-with-different-meats/8066)
**Author:** [@msschmid](https://community.anovaculinary.com/u/msschmid)\ **Replies:** 5\ **Last updated:** [July 10, 2017, 9:39pm UTC](https://community.anovaculinary.com/t/bbq-with-different-meats/8066 "2017-07-10T21:39:38Z")
Hi all, can I pick your brains about something? I'm hosting a fairly big BBQ on Monday, and I'm super excited about preparing everything in my ANOVA (which has completely transformed BBQing for me!). I'm wondering, thoug… --- ## [Sous Vide Cooking Resources](https://community.anovaculinary.com/t/sous-vide-cooking-resources/8064)
**Author:** [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Replies:** 8\ **Last updated:** [July 13, 2017, 2:26am UTC](https://community.anovaculinary.com/t/sous-vide-cooking-resources/8064 "2017-07-13T02:26:17Z")
Hey cool food nerds! :nerd: If you’re new to the sous vide game, or just need a one-stop shop of sous vide resources, this post will help! Decided to throw some helpful sous vide links into the community. If there’s s… --- ## [What do you wish you knew before your first cook?](https://community.anovaculinary.com/t/what-do-you-wish-you-knew-before-your-first-cook/8047)
**Author:** [@colewagoner](https://community.anovaculinary.com/u/colewagoner)\ **Replies:** 8\ **Last updated:** [July 13, 2017, 12:01am UTC](https://community.anovaculinary.com/t/what-do-you-wish-you-knew-before-your-first-cook/8047 "2017-07-13T00:01:43Z")
Alright, if you had to back to your first cook with Anova, what do you wish you knew before you started that you didn't realize until later, or maybe even still have questions about? Go! --- ## [Happy 4th of July!](https://community.anovaculinary.com/t/happy-4th-of-july/8029)
**Author:** [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Replies:** 13\ **Last updated:** [July 7, 2017, 12:22pm UTC](https://community.anovaculinary.com/t/happy-4th-of-july/8029 "2017-07-07T12:22:23Z")
What's everyone cookin'?! --- ## [Brew Vide Beer? You betcha!](https://community.anovaculinary.com/t/brew-vide-beer-you-betcha/7982)
**Author:** [@colewagoner](https://community.anovaculinary.com/u/colewagoner)\ **Replies:** 1\ **Last updated:** [September 5, 2017, 6:43pm UTC](https://community.anovaculinary.com/t/brew-vide-beer-you-betcha/7982 "2017-09-05T18:43:02Z")
Cheers, nerds. Kick back with a cold one and learn how these food nerds are using Anova to “brew vide” their way to ridiculously good brewskies: #anovafoodnerd Guide to Sous Vide Home Brewing – Anova Culinary --- ## [Your favorite way to use the juice from sous vide?](https://community.anovaculinary.com/t/your-favorite-way-to-use-the-juice-from-sous-vide/7978)
**Author:** [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Replies:** 7\ **Last updated:** [August 2, 2017, 4:43pm UTC](https://community.anovaculinary.com/t/your-favorite-way-to-use-the-juice-from-sous-vide/7978 "2017-08-02T16:43:28Z")
Wondering what everyone does with the excess meat juice from their cook? I know that @RichardOL makes bomb gravy - his recent topic about it is here. As for myself, I don’t do anything special with it. I just end up po… --- ## [Chicken gizzards](https://community.anovaculinary.com/t/chicken-gizzards/7951)
**Author:** [@RichardOL](https://community.anovaculinary.com/u/RichardOL)\ **Replies:** 5\ **Last updated:** [August 18, 2017, 4:57am UTC](https://community.anovaculinary.com/t/chicken-gizzards/7951 "2017-08-18T04:57:31Z")
I had four pounds of chicken gizzards in the cooler in two bags cooked for 24 hours at 145F/63C. The seasoning was Mezzetta garlic and parmesan spread and Heinz 57 sauce. I reheated one of the bags in a hot pan then remo… --- ## [Frozen Vacuum sealed](https://community.anovaculinary.com/t/frozen-vacuum-sealed/7945)
**Author:** [@ge0rge](https://community.anovaculinary.com/u/ge0rge)\ **Replies:** 3\ **Last updated:** [July 2, 2017, 12:46am UTC](https://community.anovaculinary.com/t/frozen-vacuum-sealed/7945 "2017-07-02T00:46:34Z")
Can you sous vide from frozen? --- ## [First time user seeking advice.](https://community.anovaculinary.com/t/first-time-user-seeking-advice/7942)
**Author:** [@Brandon\_Vu](https://community.anovaculinary.com/u/Brandon_Vu)\ **Replies:** 2\ **Last updated:** [June 28, 2017, 10:23pm UTC](https://community.anovaculinary.com/t/first-time-user-seeking-advice/7942 "2017-06-28T22:23:03Z")
Hi, so I'm planning to make Carne Asada. I will use about 5-6 lbs of flank steak. Does anyone have any advice of what the optimal temperature and time for a medium rare cooked? Thanks in advance. --- ## [Cooking Prime hamburger in a pre-sealed package](https://community.anovaculinary.com/t/cooking-prime-hamburger-in-a-pre-sealed-package/7932)
**Author:** [@Squeaker](https://community.anovaculinary.com/u/Squeaker)\ **Replies:** 4\ **Last updated:** [June 28, 2017, 1:38pm UTC](https://community.anovaculinary.com/t/cooking-prime-hamburger-in-a-pre-sealed-package/7932 "2017-06-28T13:38:45Z")
We have a purveyor of Prime beef that sells one pound packages of Prime beef burgers. The package contains 2 patties both weighing one half pound separated by a piece of paper. Is it possible to cook the entire package… --- ## [Omaha steaks](https://community.anovaculinary.com/t/omaha-steaks/7931)
**Author:** [@Squeaker](https://community.anovaculinary.com/u/Squeaker)\ **Replies:** 5\ **Last updated:** [April 6, 2020, 1:57am UTC](https://community.anovaculinary.com/t/omaha-steaks/7931 "2020-04-06T01:57:33Z")
Is it possible to cook Omaha steaks via Sous Vide directly in the packaging the provide? Jim --- ## [10 Drool-Worthy Vegan Sous Vide Food Ideas](https://community.anovaculinary.com/t/10-drool-worthy-vegan-sous-vide-food-ideas/7923)
**Author:** [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Replies:** 3\ **Last updated:** [October 2, 2019, 11:24am UTC](https://community.anovaculinary.com/t/10-drool-worthy-vegan-sous-vide-food-ideas/7923 "2019-10-02T11:24:35Z")
Soo yesterday I threw down a post in the community for 10 Sous Vide Vegetarian Food Ideas and Matt from our Facebook group wanted MORE! Specifically vegan recipes. I know it ain’t everyone’s pot of sous vide - but hey, … --- ## [Chicken wings for 24 hours](https://community.anovaculinary.com/t/chicken-wings-for-24-hours/7908)
**Author:** [@RichardOL](https://community.anovaculinary.com/u/RichardOL)\ **Replies:** 2\ **Last updated:** [June 30, 2017, 1:46pm UTC](https://community.anovaculinary.com/t/chicken-wings-for-24-hours/7908 "2017-06-30T13:46:18Z")
I had six pounds of wings in the cooler in three bags cooked for 24 hours at 145F/63C and seasoned with Harry and David pepper and onion relish. I took a few out of the fridge for lunch and heated them in a 425F/220C ove… --- ## [10 Sous Vide Vegetarian Food Ideas](https://community.anovaculinary.com/t/10-sous-vide-vegetarian-food-ideas/7904)
**Author:** [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Replies:** 0\ **Last updated:** [June 26, 2017, 7:26pm UTC](https://community.anovaculinary.com/t/10-sous-vide-vegetarian-food-ideas/7904 "2017-06-26T19:26:40Z")
Sous vide is SO GOOD for meat, but it’s also really awesome for vegetarian or non-meat dishes. I challenge myself with Meatless Mondays, to set myself up for a more well-rounded week. Here’s some recipes that are effin’… --- ## [What's everyone preferred searing method?](https://community.anovaculinary.com/t/whats-everyone-preferred-searing-method/7902)
**Author:** [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Replies:** 31\ **Last updated:** [July 28, 2017, 5:54pm UTC](https://community.anovaculinary.com/t/whats-everyone-preferred-searing-method/7902 "2017-07-28T17:54:48Z")
I'm curious as to what's everyone's preferred searing method is in here? I personally use a regular pan (considering getting a cast iron skillet). I cook primarily for just myself, so this makes the most sense to me! … --- ## [Newbie: questions on thickness and frozen state...](https://community.anovaculinary.com/t/newbie-questions-on-thickness-and-frozen-state/7890)
**Author:** [@Argelius](https://community.anovaculinary.com/u/Argelius)\ **Replies:** 3\ **Last updated:** [June 26, 2017, 1:37pm UTC](https://community.anovaculinary.com/t/newbie-questions-on-thickness-and-frozen-state/7890 "2017-06-26T13:37:57Z")
I just bit the bullet and got me a shiny new Anova Precision Cooker. I've been scanning the forums and the rest of the inter webs but have two quick (probably easy) questions: \[1\] Typically S-V recipes for protein gi… [Previous page](https://community.anovaculinary.com/c/precision-cooker/28.md?no_subcategories=false&page=38) [Next page](https://community.anovaculinary.com/c/precision-cooker/28.md?no_subcategories=false&page=40)