# Anova Precision® Cooker **URL:** https://community.anovaculinary.com/c/precision-cooker/28.md?no_subcategories=false&page=43 [Latest](https://community.anovaculinary.com/latest.md) · [Categories](https://community.anovaculinary.com/categories.md) · [Tags](https://community.anovaculinary.com/tags.md) **Page:** 44 --- ## [Cloudy water reused after sous vide-ing eggs](https://community.anovaculinary.com/t/cloudy-water-reused-after-sous-vide-ing-eggs/6261)
**Author:** [@Kael](https://community.anovaculinary.com/u/Kael)\ **Replies:** 2\ **Last updated:** [May 3, 2017, 10:53pm UTC](https://community.anovaculinary.com/t/cloudy-water-reused-after-sous-vide-ing-eggs/6261 "2017-05-03T22:53:57Z")
Last week, I used a stock pot of water to sous vide eggs. The eggs were brown (I.e. The shells weren't white), they had ink markings, and were placed directly in the water (not in a bag or container). I used aluminum foi… --- ## [Morton's Marinated Tri-Tip from Costco](https://community.anovaculinary.com/t/mortons-marinated-tri-tip-from-costco/6244)
**Author:** [@DAP](https://community.anovaculinary.com/u/DAP)\ **Replies:** 4\ **Last updated:** [April 22, 2017, 7:09pm UTC](https://community.anovaculinary.com/t/mortons-marinated-tri-tip-from-costco/6244 "2017-04-22T19:09:22Z")
Has anyone had any experience cooking one of Costco's marinated Morton's tri-tips? The roast comes marinated in a sealed bag. Are there benefits to cooking it in the original packaging with the marinate vs removing fro… --- ## [Happy Finger-lickin' Friday!](https://community.anovaculinary.com/t/happy-finger-lickin-friday/6216)
**Author:** [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Replies:** 12\ **Last updated:** [April 24, 2017, 12:46pm UTC](https://community.anovaculinary.com/t/happy-finger-lickin-friday/6216 "2017-04-24T12:46:02Z")
Hey fam! I hope all of your cooks went delicious this week. If you had any questions, learning experiences, or really tasty dishes you want to throw into the conversation mix - please do! Yes, you lurkers can contr… --- ## [Propane weed burner for searing pork ribs](https://community.anovaculinary.com/t/propane-weed-burner-for-searing-pork-ribs/6200)
**Author:** [@johnwong](https://community.anovaculinary.com/u/johnwong)\ **Replies:** 6\ **Last updated:** [July 29, 2017, 12:13pm UTC](https://community.anovaculinary.com/t/propane-weed-burner-for-searing-pork-ribs/6200 "2017-07-29T12:13:12Z")
Searing sous vide pork ribs on a propane barbecue usually results in too much inedible charred meat because the fat dripping catch on fire and the fire burns the meat. So I thought to try a propane weed burner ($20 at Ha… --- ## [Custard from ice cream](https://community.anovaculinary.com/t/custard-from-ice-cream/6190)
**Author:** [@RichardOL](https://community.anovaculinary.com/u/RichardOL)\ **Replies:** 4\ **Last updated:** [April 26, 2017, 1:02am UTC](https://community.anovaculinary.com/t/custard-from-ice-cream/6190 "2017-04-26T01:02:44Z")
I wanted to make a sous vide custard and got the idea of using ice cream as a base. I ran a few tests with different flavors of ice cream, varying the portion of egg, cooking time and temperature. This will produce four … --- ## [Recipe ideas for the boat?](https://community.anovaculinary.com/t/recipe-ideas-for-the-boat/6113)
**Author:** [@bthessel](https://community.anovaculinary.com/u/bthessel)\ **Replies:** 7\ **Last updated:** [May 4, 2017, 4:06am UTC](https://community.anovaculinary.com/t/recipe-ideas-for-the-boat/6113 "2017-05-04T04:06:28Z")
Looking for good recipe ideas. I am just getting started with an Anova and it seems like it would be great to use to prepare foods to eat out on the water. Our family has a small boat that we spend a lot of summer weeken… --- ## [Combo confit trial](https://community.anovaculinary.com/t/combo-confit-trial/6106)
**Author:** [@Ember](https://community.anovaculinary.com/u/Ember)\ **Replies:** 2\ **Last updated:** [April 18, 2017, 9:04pm UTC](https://community.anovaculinary.com/t/combo-confit-trial/6106 "2017-04-18T21:04:31Z")
I had the smoker going today to finish off a few slabs of bacon. I run my smoker fairly cool when doing bacon, but I thought I'd sneak some garlic in there to get some smoke flavour and then finish it off as a sous vide … --- ## [What temp and time for 7lb boneless ham?](https://community.anovaculinary.com/t/what-temp-and-time-for-7lb-boneless-ham/6061)
**Author:** [@nbmartin](https://community.anovaculinary.com/u/nbmartin)\ **Replies:** 5\ **Last updated:** [April 16, 2017, 4:58pm UTC](https://community.anovaculinary.com/t/what-temp-and-time-for-7lb-boneless-ham/6061 "2017-04-16T16:58:04Z")
How long and what temp for 7lb boneless ham? --- ## [Beef short ribs, my favorite](https://community.anovaculinary.com/t/beef-short-ribs-my-favorite/6050)
**Author:** [@RichardOL](https://community.anovaculinary.com/u/RichardOL)\ **Replies:** 0\ **Last updated:** [April 16, 2017, 12:55am UTC](https://community.anovaculinary.com/t/beef-short-ribs-my-favorite/6050 "2017-04-16T00:55:20Z")
I had beef short ribs for dinner. This kind of meat is perfect for sous vide because the effect is similar to a slow cooker but the flavor doesn't disperse in the cooking liquid and it doesn't need a ton of seasoning. T… --- ## [First 'bake' attempt](https://community.anovaculinary.com/t/first-bake-attempt/5999)
**Author:** [@Ember](https://community.anovaculinary.com/u/Ember)\ **Replies:** 4\ **Last updated:** [May 5, 2018, 4:40pm UTC](https://community.anovaculinary.com/t/first-bake-attempt/5999 "2018-05-05T16:40:18Z")
I had the urge for something sweet so I decided to try one of Chef Nicole's cakes. Scrolling through the app's recipes the Chocolate Steamboat Cake. Wow! Drizzled with a little white choc ganache and a few balsamic pea… --- ## [When You Try To Sous Vide Tempeh](https://community.anovaculinary.com/t/when-you-try-to-sous-vide-tempeh/5984)
**Author:** [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Replies:** 2\ **Last updated:** [April 14, 2017, 1:05am UTC](https://community.anovaculinary.com/t/when-you-try-to-sous-vide-tempeh/5984 "2017-04-14T01:05:37Z")
Trying to do the whole sous vide thing with tempeh! Definitely did not come out the way I would have loved, but that's the great thing about sous vide - you test and tweak until you get something that's perfect for YOU. … --- ## [24-hr Pork Shoulder, faint meat smell emanating from bath](https://community.anovaculinary.com/t/24-hr-pork-shoulder-faint-meat-smell-emanating-from-bath/5977)
**Author:** [@llanginger](https://community.anovaculinary.com/u/llanginger)\ **Replies:** 5\ **Last updated:** [April 14, 2017, 1:18pm UTC](https://community.anovaculinary.com/t/24-hr-pork-shoulder-faint-meat-smell-emanating-from-bath/5977 "2017-04-14T13:18:05Z")
Hi guys, I'm wondering if my experience here is normal of if I need to be concerned. I'm doing a 24-hr cook of 2 7lbs pieces of pork shoulder, about 2/3 through as I type. I can smell a faint meat odor coming from the … --- ## [First sous vide brisket](https://community.anovaculinary.com/t/first-sous-vide-brisket/5967)
**Author:** [@Walter\_Ego](https://community.anovaculinary.com/u/Walter_Ego)\ **Replies:** 3\ **Last updated:** [April 14, 2017, 8:34pm UTC](https://community.anovaculinary.com/t/first-sous-vide-brisket/5967 "2017-04-14T20:34:31Z")
so i’ve cooked a ton with my anova, and i have smoked all kinds of meats, but i hadn’t until now attempted to cook a decent bit of brisket without smoking. packaged weight was about 2.8kg. check out my pics and descri… --- ## [Does anyone try to prepare a full meal with the device?](https://community.anovaculinary.com/t/does-anyone-try-to-prepare-a-full-meal-with-the-device/5914)
**Author:** [@lericray](https://community.anovaculinary.com/u/lericray)\ **Replies:** 3\ **Last updated:** [April 11, 2017, 9:35pm UTC](https://community.anovaculinary.com/t/does-anyone-try-to-prepare-a-full-meal-with-the-device/5914 "2017-04-11T21:35:26Z")
I just got my Anova. It looks simple enough to prepare a meat or a side dish, but I would like to prepare a full meal with meat and side dishes. Unless I decide which item I prepare with sous vide and the rest the conv… --- ## [Hanger Steak Pomme Puree / Brocolirabe](https://community.anovaculinary.com/t/hanger-steak-pomme-puree-brocolirabe/5878)
**Author:** [@raa59](https://community.anovaculinary.com/u/raa59)\ **Replies:** 3\ **Last updated:** [May 3, 2017, 10:58pm UTC](https://community.anovaculinary.com/t/hanger-steak-pomme-puree-brocolirabe/5878 "2017-05-03T22:58:03Z")
\[image\] 130° F / 60 Min Pomme Puree / Brocolirabe --- ## [Sous Vide Fried Chicken, Yeasted Waffle w/ Smoked Gouda and Proscuitto, Sorghum](https://community.anovaculinary.com/t/sous-vide-fried-chicken-yeasted-waffle-w-smoked-gouda-and-proscuitto-sorghum/5842)
**Author:** [@colewagoner](https://community.anovaculinary.com/u/colewagoner)\ **Replies:** 5\ **Last updated:** [April 11, 2017, 9:31pm UTC](https://community.anovaculinary.com/t/sous-vide-fried-chicken-yeasted-waffle-w-smoked-gouda-and-proscuitto-sorghum/5842 "2017-04-11T21:31:45Z")
Chicken brined in pickle juice overnight then used the amazing Anova at 140F/2 hours, then double dipped in egg wash and flour (seasoned w/ MSG, smoked paprika, onion powder, S&P) and fried at 425F for about 5 minutes. Y… --- ## [Pork Shank Sous Vide](https://community.anovaculinary.com/t/pork-shank-sous-vide/5829)
**Author:** [@raa59](https://community.anovaculinary.com/u/raa59)\ **Replies:** 7\ **Last updated:** [April 14, 2017, 11:03pm UTC](https://community.anovaculinary.com/t/pork-shank-sous-vide/5829 "2017-04-14T23:03:06Z")
Pork Shank Sous Vide.. Wild Mushroom and Baby Kale Ragu,Tamarind, Apple,and Mustard Glaze \[image\] --- ## [Pics Pls: The Tastiest Thing You Sous Vide This Week](https://community.anovaculinary.com/t/pics-pls-the-tastiest-thing-you-sous-vide-this-week/5798)
**Author:** [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Replies:** 17\ **Last updated:** [April 17, 2017, 11:23am UTC](https://community.anovaculinary.com/t/pics-pls-the-tastiest-thing-you-sous-vide-this-week/5798 "2017-04-17T11:23:37Z")
I am in a drooling kind of mood. :stuck\_out\_tongue: Lemme see pics of the drool-worthy dishes you made this past week. Cool points for those who post pork - because I am head-over-heels for it (might be a Puerto Rican … --- ## [Worst QA/QC in biz](https://community.anovaculinary.com/t/worst-qa-qc-in-biz/5771)
**Author:** [@tw69](https://community.anovaculinary.com/u/tw69)\ **Replies:** 1\ **Last updated:** [April 5, 2017, 11:45pm UTC](https://community.anovaculinary.com/t/worst-qa-qc-in-biz/5771 "2017-04-05T23:45:47Z")
Hi, I just received my THIRD refurb replacement. All three have been DOA. The first two were heating issues, this one the propeller is hitting something as it turns. There is inherently something wrong with your QA/QC… --- ## [1kg Ribeye Steak](https://community.anovaculinary.com/t/1kg-ribeye-steak/5761)
**Author:** [@Fatuya](https://community.anovaculinary.com/u/Fatuya)\ **Replies:** 7\ **Last updated:** [April 28, 2020, 7:28pm UTC](https://community.anovaculinary.com/t/1kg-ribeye-steak/5761 "2020-04-28T19:28:36Z")
Hi, I need some of the expertise advice here I am thinking of sous vide cooking it as a whole instead of cutting into smaller portions. If so, what would the temperature and duration to set to have medium rare result … --- ## [Timer Issues on over night cook](https://community.anovaculinary.com/t/timer-issues-on-over-night-cook/5719)
**Author:** [@Thaoman](https://community.anovaculinary.com/u/Thaoman)\ **Replies:** 3\ **Last updated:** [April 3, 2017, 9:34pm UTC](https://community.anovaculinary.com/t/timer-issues-on-over-night-cook/5719 "2017-04-03T21:34:17Z")
So, I was exited last night! I placed some bacon in the water to slow cook all night @ 147 degrees. I woke up this morning to a beeping sound. Went downstairs and the unit turned off the heating process, but remained on!… --- ## [Flank Steak Cook Time](https://community.anovaculinary.com/t/flank-steak-cook-time/5712)
**Author:** [@DAP](https://community.anovaculinary.com/u/DAP)\ **Replies:** 2\ **Last updated:** [April 2, 2017, 2:35pm UTC](https://community.anovaculinary.com/t/flank-steak-cook-time/5712 "2017-04-02T14:35:36Z")
I'm planning to cook two 2lb flank steaks with chimichurri sauce. Has anybody had any experience with flank steak cook time and temperature? The Anova app suggest 90 minutes @ 131, but I have seen posts on the Intern… --- ## [How to keep food warm](https://community.anovaculinary.com/t/how-to-keep-food-warm/5692)
**Author:** [@jazz42](https://community.anovaculinary.com/u/jazz42)\ **Replies:** 2\ **Last updated:** [March 31, 2017, 10:09pm UTC](https://community.anovaculinary.com/t/how-to-keep-food-warm/5692 "2017-03-31T22:09:10Z")
If food is cooked but you are not ready to serve for another hour or so, is it best to keep the food at the same temperature in the water, or should it be removed and kept warm in a warming oven? If you have a pork loin … --- ## [Duck Leg Confit](https://community.anovaculinary.com/t/duck-leg-confit/5691)
**Author:** [@iPa64](https://community.anovaculinary.com/u/iPa64)\ **Replies:** 6\ **Last updated:** [April 3, 2017, 4:32am UTC](https://community.anovaculinary.com/t/duck-leg-confit/5691 "2017-04-03T04:32:46Z")
Hi, Duck legs confits are on the way (2 legs 400gr). Just started for 12 hours at 75°C (167°F). \[image\] --- ## [Non-pork Sausages](https://community.anovaculinary.com/t/non-pork-sausages/5661)
**Author:** [@thebeev22](https://community.anovaculinary.com/u/thebeev22)\ **Replies:** 2\ **Last updated:** [March 29, 2017, 8:12pm UTC](https://community.anovaculinary.com/t/non-pork-sausages/5661 "2017-03-29T20:12:05Z")
If I am going to cook non-pork sausages, such as turkey sausages or chicken sausages, should I be following the temperature and time guidelines for "sausages" or should I be following the temperature for turkey/chicken. … --- ## [Searing using blowtorch?](https://community.anovaculinary.com/t/searing-using-blowtorch/5640)
**Author:** [@Docydry](https://community.anovaculinary.com/u/Docydry)\ **Replies:** 2\ **Last updated:** [March 27, 2017, 10:58pm UTC](https://community.anovaculinary.com/t/searing-using-blowtorch/5640 "2017-03-27T22:58:02Z")
Hi all, New to sous vide so apologies for any incompetence ... Question on the finishing searing: Can I use a blowtorch flame instead of a pan? I'm thinking that putting a very tender and delicate piece of meat in a pa… --- ## [Freezer bag torn](https://community.anovaculinary.com/t/freezer-bag-torn/5630)
**Author:** [@LayMeng](https://community.anovaculinary.com/u/LayMeng)\ **Replies:** 1\ **Last updated:** [May 3, 2017, 10:46pm UTC](https://community.anovaculinary.com/t/freezer-bag-torn/5630 "2017-05-03T22:46:28Z")
Hi there Got my anova last week and my 1st cook was steaks which turned out yum. Last night I started to cook lamb shanks (following the temp recommendation from Joule App - 75C for 24hr). I had bagged 2 shanks in one… --- ## [Crème brûlée easy and tasty](https://community.anovaculinary.com/t/creme-brulee-easy-and-tasty/5619)
**Author:** [@iPa64](https://community.anovaculinary.com/u/iPa64)\ **Replies:** 12\ **Last updated:** [August 2, 2018, 10:13pm UTC](https://community.anovaculinary.com/t/creme-brulee-easy-and-tasty/5619 "2018-08-02T22:13:56Z")
These last weekend, I tried this recipe (recipe from another sousvide cooker). That was a great success, 12 portions was ate so quickly, creamy and tasty. And so easy to make it! 120gr egg yolks (6 eggs) 70gr sugar 5… --- ## [Multiple Costco Pork Tenderloins](https://community.anovaculinary.com/t/multiple-costco-pork-tenderloins/5616)
**Author:** [@DAP](https://community.anovaculinary.com/u/DAP)\ **Replies:** 2\ **Last updated:** [March 26, 2017, 9:28pm UTC](https://community.anovaculinary.com/t/multiple-costco-pork-tenderloins/5616 "2017-03-26T21:28:02Z")
Has anyone had any experience with cooking pork tenderloins from Costco? There are four tenderloins in the package. I'd like to cook 3 to 4 at the same time. The Anova recipe calls for one hour at 140° for a single … --- ## [First Sous Vide Cook](https://community.anovaculinary.com/t/first-sous-vide-cook/5608)
**Author:** [@DAP](https://community.anovaculinary.com/u/DAP)\ **Replies:** 5\ **Last updated:** [April 8, 2017, 5:01am UTC](https://community.anovaculinary.com/t/first-sous-vide-cook/5608 "2017-04-08T05:01:43Z")
Probably a silly question, but here it goes. I am doing my first cook tomorrow with a pork tenderloin. If my target temperature is 135° and I plan to do a quick sear to finish, how many degrees below 135° do I pull th… [Previous page](https://community.anovaculinary.com/c/precision-cooker/28.md?no_subcategories=false&page=42) [Next page](https://community.anovaculinary.com/c/precision-cooker/28.md?no_subcategories=false&page=44)