# Anova Precision® Cooker **URL:** https://community.anovaculinary.com/c/precision-cooker/28.md?no_subcategories=false&page=41 [Latest](https://community.anovaculinary.com/latest.md) · [Categories](https://community.anovaculinary.com/categories.md) · [Tags](https://community.anovaculinary.com/tags.md) **Page:** 42 --- ## [New Sous Vide User? What Are Your Burning Qs?](https://community.anovaculinary.com/t/new-sous-vide-user-what-are-your-burning-qs/7396)
**Author:** [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Replies:** 401\ **Last updated:** [December 30, 2021, 7:34am UTC](https://community.anovaculinary.com/t/new-sous-vide-user-what-are-your-burning-qs/7396 "2021-12-30T07:34:27Z")
Hey everyone! If you're new to sous vide or even new to Anova - I'd like to hear all of your burning questions! Lots of people on here (along with myself) can help with them. No question is too silly to ask. Feel c… --- ## [Canning pot](https://community.anovaculinary.com/t/canning-pot/7379)
**Author:** [@Arnoldr](https://community.anovaculinary.com/u/Arnoldr)\ **Replies:** 1\ **Last updated:** [June 5, 2017, 12:38pm UTC](https://community.anovaculinary.com/t/canning-pot/7379 "2017-06-05T12:38:34Z")
One of the issues I'm having is lowering the jars into the stockpot without burning my hands - would anyone recommend get a canning pot and rack for this? --- ## [Fried beef kidneys](https://community.anovaculinary.com/t/fried-beef-kidneys/7351)
**Author:** [@RichardOL](https://community.anovaculinary.com/u/RichardOL)\ **Replies:** 2\ **Last updated:** [August 4, 2017, 2:12pm UTC](https://community.anovaculinary.com/t/fried-beef-kidneys/7351 "2017-08-04T14:12:39Z")
I like beef kidneys. They are nice it a steak and kidney pie or a curry. But my favorite way is fried hot and fast like steak. But like steak, it is tricky to get the outside nicely done and not over cook the inside. At … --- ## [Cooking 5 lbs. of Porterhouse Steaks](https://community.anovaculinary.com/t/cooking-5-lbs-of-porterhouse-steaks/7315)
**Author:** [@bdelrosario](https://community.anovaculinary.com/u/bdelrosario)\ **Replies:** 5\ **Last updated:** [June 3, 2017, 12:08pm UTC](https://community.anovaculinary.com/t/cooking-5-lbs-of-porterhouse-steaks/7315 "2017-06-03T12:08:26Z")
I plan to cook about 5 - 6 lbs of porterhouse at once in a 5 Gallon container, targeting to hit a temperature or about 120/125 F (closer to rare, giving me some leeway to sear them while keeping the finished temperature … --- ## [Lamb shanks at a lower temperature](https://community.anovaculinary.com/t/lamb-shanks-at-a-lower-temperature/7313)
**Author:** [@RichardOL](https://community.anovaculinary.com/u/RichardOL)\ **Replies:** 0\ **Last updated:** [June 1, 2017, 2:55pm UTC](https://community.anovaculinary.com/t/lamb-shanks-at-a-lower-temperature/7313 "2017-06-01T14:55:59Z")
I eat lamb shanks because I like them and they seem to appear on sale often. I have found that the cooking temperature range is pretty broad. I cooked these at 145F for 24h and I like then as well if not better that the … --- ## [What Was Your Sous Vide Failure?](https://community.anovaculinary.com/t/what-was-your-sous-vide-failure/7304)
**Author:** [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Replies:** 16\ **Last updated:** [June 5, 2017, 1:22am UTC](https://community.anovaculinary.com/t/what-was-your-sous-vide-failure/7304 "2017-06-05T01:22:39Z")
It's easy to get really epic results from sous vide - but sometimes we can make mistakes and end up with some failures. What was something that made you face-palm? For me, I had a couple of failures with tempeh. But… --- ## [Sous Vide version of classic Santa Maria Tri-Tip with red-wine reduction sauce](https://community.anovaculinary.com/t/sous-vide-version-of-classic-santa-maria-tri-tip-with-red-wine-reduction-sauce/7291)
**Author:** [@MrTimmy](https://community.anovaculinary.com/u/MrTimmy)\ **Replies:** 2\ **Last updated:** [May 31, 2017, 4:58am UTC](https://community.anovaculinary.com/t/sous-vide-version-of-classic-santa-maria-tri-tip-with-red-wine-reduction-sauce/7291 "2017-05-31T04:58:07Z")
\[image\] Salt, Pepper, dried Oregano, dried Thyme and Garlic Powder rub. Rested in the refrigerator before cooking 131 degrees for 6 hours. T --- ## [First try!](https://community.anovaculinary.com/t/first-try/7278)
**Author:** [@madspec](https://community.anovaculinary.com/u/madspec)\ **Replies:** 4\ **Last updated:** [May 30, 2017, 8:28am UTC](https://community.anovaculinary.com/t/first-try/7278 "2017-05-30T08:28:42Z")
Just got my Anova today, I'm stoked! Trying out a 120 days dryed aged rib Eye at 129 for 1 hour, hope it turns out ok! \[image\] --- ## [Finish on the grill over high heat?](https://community.anovaculinary.com/t/finish-on-the-grill-over-high-heat/7270)
**Author:** [@leoteta1](https://community.anovaculinary.com/u/leoteta1)\ **Replies:** 5\ **Last updated:** [November 11, 2019, 9:55am UTC](https://community.anovaculinary.com/t/finish-on-the-grill-over-high-heat/7270 "2019-11-11T09:55:57Z")
Hello, excuse me for my bad English, but I would like to solve a question, I want to open a typical American barbecue house here in Brazil, I am thinking of assembling a stock of pre-prepared meats in the sous vide and f… --- ## [Pork fillet with mulberry gastrique](https://community.anovaculinary.com/t/pork-fillet-with-mulberry-gastrique/7247)
**Author:** [@Ember](https://community.anovaculinary.com/u/Ember)\ **Replies:** 2\ **Last updated:** [May 30, 2017, 2:17am UTC](https://community.anovaculinary.com/t/pork-fillet-with-mulberry-gastrique/7247 "2017-05-30T02:17:09Z")
This is probably less of a recipe and more of a brag. I'm simply extremely proud of the way this one turned out considering it has a couple of firsts on the plate. I'd been wanting to try making a gastrique for ages, b… --- ## [App Preheating](https://community.anovaculinary.com/t/app-preheating/7221)
**Author:** [@redmondm0](https://community.anovaculinary.com/u/redmondm0)\ **Replies:** 4\ **Last updated:** [May 27, 2017, 3:10pm UTC](https://community.anovaculinary.com/t/app-preheating/7221 "2017-05-27T15:10:53Z")
My water has reached the desired temperature, the app on my phone alerts me, but rather than waiting for me to tap OK the app begins the actual countdown for the cooking. It usually takes me a few minutes to actually get… --- ## [How do I calculate cooking time?](https://community.anovaculinary.com/t/how-do-i-calculate-cooking-time/7213)
**Author:** [@joy](https://community.anovaculinary.com/u/joy)\ **Replies:** 7\ **Last updated:** [May 27, 2017, 12:50pm UTC](https://community.anovaculinary.com/t/how-do-i-calculate-cooking-time/7213 "2017-05-27T12:50:30Z")
Hi, I am new to this forum and a bit intimidated to use my Anova precision cooker. I read through many of the recipes and I find that most foods are cooked 1 - 2 potions in a bag. I want to try sous vide on a chicken loa… --- ## [Chicken feet challenge](https://community.anovaculinary.com/t/chicken-feet-challenge/7208)
**Author:** [@RichardOL](https://community.anovaculinary.com/u/RichardOL)\ **Replies:** 4\ **Last updated:** [August 18, 2017, 5:08am UTC](https://community.anovaculinary.com/t/chicken-feet-challenge/7208 "2017-08-18T05:08:57Z")
After reading about cooking chicken feet and that it is something that some like, I ran into some discounted feet at my store. I am willing to eat anything once so I bought them and re-read about preparing them, 180F fo… --- ## [Easy Flank Steak - 131 degrees, 1:30 hours](https://community.anovaculinary.com/t/easy-flank-steak-131-degrees-1-30-hours/7188)
**Author:** [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Replies:** 6\ **Last updated:** [May 25, 2017, 3:46pm UTC](https://community.anovaculinary.com/t/easy-flank-steak-131-degrees-1-30-hours/7188 "2017-05-25T15:46:58Z")
Last night's dinner! Flank steak cooked at 131 degrees for 1:30 hours. \[image\] Seasoned with garlic salt and black pepper. Learned that it's better to slice against the grain - will do that next time. :slight\_smile… --- ## [New to this, reheat question](https://community.anovaculinary.com/t/new-to-this-reheat-question/7164)
**Author:** [@mzellars](https://community.anovaculinary.com/u/mzellars)\ **Replies:** 3\ **Last updated:** [May 23, 2017, 7:35pm UTC](https://community.anovaculinary.com/t/new-to-this-reheat-question/7164 "2017-05-23T19:35:06Z")
Hi All, I just got my sous vide and one of main reason I got it was to reheat leftover meats from grilling. Currently I am vacuum sealing the leftovers and freezing them. Can I take a frozen bag of meat and put straigh… --- ## [In search of good large format vacuum bags](https://community.anovaculinary.com/t/in-search-of-good-large-format-vacuum-bags/7149)
**Author:** [@DParker](https://community.anovaculinary.com/u/DParker)\ **Replies:** 6\ **Last updated:** [May 23, 2017, 12:45pm UTC](https://community.anovaculinary.com/t/in-search-of-good-large-format-vacuum-bags/7149 "2017-05-23T12:45:20Z")
Greetings all, I searched for existing threads on this topic, but to no avail (perhaps my search-fu is weak, but I couldn’t find anything). So, that said… I had what I would call a success this past weekend SVing a 10… --- ## [why wide range of cook times?](https://community.anovaculinary.com/t/why-wide-range-of-cook-times/7138)
**Author:** [@goldenink](https://community.anovaculinary.com/u/goldenink)\ **Replies:** 3\ **Last updated:** [May 22, 2017, 6:28am UTC](https://community.anovaculinary.com/t/why-wide-range-of-cook-times/7138 "2017-05-22T06:28:07Z")
there are 2 pork tenderloin (each 1 lb) recipes. One is for 1 hour @140 and the other 3 hours @145. why such a difference in cooking time? I'm new to sous vide --- ## [First disaster. Split bags.](https://community.anovaculinary.com/t/first-disaster-split-bags/7116)
**Author:** [@paulkneipp](https://community.anovaculinary.com/u/paulkneipp)\ **Replies:** 4\ **Last updated:** [May 21, 2017, 8:09pm UTC](https://community.anovaculinary.com/t/first-disaster-split-bags/7116 "2017-05-21T20:09:26Z")
Hi. My second cook and after 4-5 hours my bags split. Can anyone tell what I did wrongly please? Cooking lamb leg cubes. Hercules brand double ziplock storage bags. Definitely not over filled. 80 degrees celcius for 9 ho… --- ## [Mini egg oriented foods](https://community.anovaculinary.com/t/mini-egg-oriented-foods/7068)
**Author:** [@RichardOL](https://community.anovaculinary.com/u/RichardOL)\ **Replies:** 1\ **Last updated:** [September 6, 2017, 12:20am UTC](https://community.anovaculinary.com/t/mini-egg-oriented-foods/7068 "2017-09-06T00:20:06Z")
I have both 4 and 8 ounce jars. I have only scratched the surface of the list of things they are good for. Here is one I am working on with the 4 oz jars containing eggs and something else, in this case, crab meat. \[i… --- ## [Bottom round or prime rib? Hard to tell.](https://community.anovaculinary.com/t/bottom-round-or-prime-rib-hard-to-tell/7050)
**Author:** [@RichardOL](https://community.anovaculinary.com/u/RichardOL)\ **Replies:** 9\ **Last updated:** [July 4, 2017, 7:10pm UTC](https://community.anovaculinary.com/t/bottom-round-or-prime-rib-hard-to-tell/7050 "2017-07-04T19:10:05Z")
I got a nice piece of very lean bottom round with a "$ off at register" sticker. It is a tougher, more dense cut and perfect for sous vide. \[image\] I cooked it 24 hours at 130F and finished it 425F for 15 minutes. Th… --- ## [calculating the weight and thickness](https://community.anovaculinary.com/t/calculating-the-weight-and-thickness/7036)
**Author:** [@jo2](https://community.anovaculinary.com/u/jo2)\ **Replies:** 2\ **Last updated:** [May 17, 2017, 11:51pm UTC](https://community.anovaculinary.com/t/calculating-the-weight-and-thickness/7036 "2017-05-17T23:51:16Z")
Is there a formula for calculating the weight and thickness of the meat for cooking sowide --- ## [Reduce, reuse, recycle.... Water](https://community.anovaculinary.com/t/reduce-reuse-recycle-water/7018)
**Author:** [@Ember](https://community.anovaculinary.com/u/Ember)\ **Replies:** 15\ **Last updated:** [June 9, 2017, 8:50pm UTC](https://community.anovaculinary.com/t/reduce-reuse-recycle-water/7018 "2017-06-09T20:50:33Z")
We're always told to reduce waste. I've taken delivery of 4 of the silicon bags in order to help that idea along the way. But what about the water? Do you use your water for just one cook and then put it to watering the … --- ## [Help! Put food in before water was at temp - need to trash?](https://community.anovaculinary.com/t/help-put-food-in-before-water-was-at-temp-need-to-trash/7002)
**Author:** [@Lilnewyorkerpizza](https://community.anovaculinary.com/u/Lilnewyorkerpizza)\ **Replies:** 7\ **Last updated:** [March 12, 2018, 11:57pm UTC](https://community.anovaculinary.com/t/help-put-food-in-before-water-was-at-temp-need-to-trash/7002 "2018-03-12T23:57:58Z")
So I got my new anova for mother's day and was so excited to try a corned beef. Little daunted by the 48 hour cook time but do believe in the benefits of slow food! However, I put the corned beef in my big 18-qt containe… --- ## [BBQ Sous Vide Tempeh](https://community.anovaculinary.com/t/bbq-sous-vide-tempeh/6994)
**Author:** [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Replies:** 4\ **Last updated:** [May 16, 2017, 9:30pm UTC](https://community.anovaculinary.com/t/bbq-sous-vide-tempeh/6994 "2017-05-16T21:30:49Z")
THIRD TIME'S A CHARM! I finally learned how to throw it down with the Anova + tempeh. Added sliced tempeh, a shit ton of sweet & smoky BBQ sauce and a bit of oil into a bag. Let it swim for 2 hours at 190 degrees. C… --- ## [More custard from ice cream](https://community.anovaculinary.com/t/more-custard-from-ice-cream/6972)
**Author:** [@RichardOL](https://community.anovaculinary.com/u/RichardOL)\ **Replies:** 0\ **Last updated:** [May 15, 2017, 12:17pm UTC](https://community.anovaculinary.com/t/more-custard-from-ice-cream/6972 "2017-05-15T12:17:32Z")
Continuing my search for a general recipe for using ice cream as a base for custard I tried a couple of new varieties from the Talenti brand, a sorbet and a gelato. Cooked at 165F for 4 hours. The recipe for this round w… --- ## [Easy Buttery Potatoes](https://community.anovaculinary.com/t/easy-buttery-potatoes/6865)
**Author:** [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Replies:** 2\ **Last updated:** [May 13, 2017, 1:06pm UTC](https://community.anovaculinary.com/t/easy-buttery-potatoes/6865 "2017-05-13T13:06:27Z")
\[image\] Easy potatoes. Buttery, savory, perfect. 190 degrees / 1 hour. --- ## [Turkey breast tenderloin](https://community.anovaculinary.com/t/turkey-breast-tenderloin/6859)
**Author:** [@susandoeshair](https://community.anovaculinary.com/u/susandoeshair)\ **Replies:** 2\ **Last updated:** [May 11, 2017, 2:22pm UTC](https://community.anovaculinary.com/t/turkey-breast-tenderloin/6859 "2017-05-11T14:22:49Z")
Well, happy to say my first meal with my new way of cooking was a big success! Now I'd like to cook a 30 oz turkey breast tenderloin. I'm not seeing much about tenderloins, but lots of recipes bor boneless turkey breast… --- ## [Ramen eggs are only a little tricky](https://community.anovaculinary.com/t/ramen-eggs-are-only-a-little-tricky/6849)
**Author:** [@RichardOL](https://community.anovaculinary.com/u/RichardOL)\ **Replies:** 1\ **Last updated:** [May 11, 2017, 3:31am UTC](https://community.anovaculinary.com/t/ramen-eggs-are-only-a-little-tricky/6849 "2017-05-11T03:31:18Z")
A ramen egg is very specific with the white fully cooked and the yolk just so. Unfortunately, there is no single temperature at which this happens. \[image\] To get the yolk done, cook at 150F for 45min and to get the… --- ## [Experimenting With Tempeh - 2nd Try](https://community.anovaculinary.com/t/experimenting-with-tempeh-2nd-try/6835)
**Author:** [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Replies:** 1\ **Last updated:** [May 11, 2017, 1:50pm UTC](https://community.anovaculinary.com/t/experimenting-with-tempeh-2nd-try/6835 "2017-05-11T13:50:48Z")
\[image\] So I am trying out sous vide tempeh for the second time. Last time I cooked it, it was too firm for my liking. So this time around, I'll cook it in higher temps, for longer. Not sure if that'll make it softer t… --- ## [Timig to set for steaks](https://community.anovaculinary.com/t/timig-to-set-for-steaks/6797)
**Author:** [@fastfatdude](https://community.anovaculinary.com/u/fastfatdude)\ **Replies:** 5\ **Last updated:** [May 10, 2017, 2:59am UTC](https://community.anovaculinary.com/t/timig-to-set-for-steaks/6797 "2017-05-10T02:59:20Z")
Hi, if I have a 3inch USDA Prime boneless short rib and I wanna cook it medium rare, reckon the temp should be about 54degC but how about timing? Read on some other site that for 1inch will require 1 hour. How about … [Previous page](https://community.anovaculinary.com/c/precision-cooker/28.md?no_subcategories=false&page=40) [Next page](https://community.anovaculinary.com/c/precision-cooker/28.md?no_subcategories=false&page=42)