# Anova Precision® Cooker **URL:** https://community.anovaculinary.com/c/precision-cooker/28.md?no_subcategories=false&page=45 [Latest](https://community.anovaculinary.com/latest.md) · [Categories](https://community.anovaculinary.com/categories.md) · [Tags](https://community.anovaculinary.com/tags.md) **Page:** 46 --- ## [Venison sous vide recipes anyone?](https://community.anovaculinary.com/t/venison-sous-vide-recipes-anyone/5205)
**Author:** [@HunterDan](https://community.anovaculinary.com/u/HunterDan)\ **Replies:** 3\ **Last updated:** [March 18, 2017, 1:08am UTC](https://community.anovaculinary.com/t/venison-sous-vide-recipes-anyone/5205 "2017-03-18T01:08:57Z")
Just used my Anova for the first time yesterday - did salmon. It was awesome. Tonight - venison steak. Anyone have any cool venison recipes or experience cooking venison or other wild game with the sous vide method? --- ## [Cooking rib eye steaks](https://community.anovaculinary.com/t/cooking-rib-eye-steaks/5180)
**Author:** [@jazz42](https://community.anovaculinary.com/u/jazz42)\ **Replies:** 2\ **Last updated:** [February 26, 2017, 8:24pm UTC](https://community.anovaculinary.com/t/cooking-rib-eye-steaks/5180 "2017-02-26T20:24:40Z")
About to cook my first boneless rib eye steaks -- four of them about 1.5" thick. My question is can I lay all 4 in the same bag flat in the bottom of the container, or do I need to put each one in a separate bag and clip… --- ## [Jams and Jellies](https://community.anovaculinary.com/t/jams-and-jellies/5174)
**Author:** [@petersen57](https://community.anovaculinary.com/u/petersen57)\ **Replies:** 1\ **Last updated:** [February 27, 2017, 6:54pm UTC](https://community.anovaculinary.com/t/jams-and-jellies/5174 "2017-02-27T18:54:40Z")
Can I make any kind of jams and jellies with my cooker --- ## [Just another (Egg) Bite](https://community.anovaculinary.com/t/just-another-egg-bite/5172)
**Author:** [@Ember](https://community.anovaculinary.com/u/Ember)\ **Replies:** 5\ **Last updated:** [September 24, 2017, 11:37pm UTC](https://community.anovaculinary.com/t/just-another-egg-bite/5172 "2017-09-24T23:37:58Z")
I know there is the original egg-bite thread, but I thought it would be good to have a repository for everyone's favourite Egg Bite creations. I'm sure by now we've all tried the classic Bacon Bites, but what's your late… --- ## [The Anova is a fabulous yogurt maker](https://community.anovaculinary.com/t/the-anova-is-a-fabulous-yogurt-maker/5166)
**Author:** [@macklb](https://community.anovaculinary.com/u/macklb)\ **Replies:** 7\ **Last updated:** [July 17, 2019, 3:35pm UTC](https://community.anovaculinary.com/t/the-anova-is-a-fabulous-yogurt-maker/5166 "2019-07-17T15:35:25Z")
I have a large deep pot that I use for my Sous Vide cooking. I have found that it will hold 4 quart-size bottles along with the Anova. I preheat 2% milk in a pyrex container to 180 degrees (F) in the microwave (6 cups … --- ## [How to switch to Celsius?](https://community.anovaculinary.com/t/how-to-switch-to-celsius/5158)
**Author:** [@Ryan\_M](https://community.anovaculinary.com/u/Ryan_M)\ **Replies:** 3\ **Last updated:** [May 12, 2017, 5:30pm UTC](https://community.anovaculinary.com/t/how-to-switch-to-celsius/5158 "2017-05-12T17:30:18Z")
So I read the instruction pamphlet that came with my unit and it was pretty much all about getting the BT hooked up. Does anyone know how I can get it switched to Celsius if possible? Thanks, Ryan --- ## [Steak Frites! 20oz Ribeye](https://community.anovaculinary.com/t/steak-frites-20oz-ribeye/5155)
**Author:** [@colewagoner](https://community.anovaculinary.com/u/colewagoner)\ **Replies:** 4\ **Last updated:** [February 25, 2017, 2:06pm UTC](https://community.anovaculinary.com/t/steak-frites-20oz-ribeye/5155 "2017-02-25T14:06:48Z")
Steak cooked 129F/2 hours after seasoning with Meat Church Holy Cow. Seared in canola oil. Simple and perfect! \[image\] --- ## [Overcooked Ribeye Steaks?](https://community.anovaculinary.com/t/overcooked-ribeye-steaks/5120)
**Author:** [@Sir\_Raath](https://community.anovaculinary.com/u/Sir_Raath)\ **Replies:** 18\ **Last updated:** [December 16, 2018, 6:14pm UTC](https://community.anovaculinary.com/t/overcooked-ribeye-steaks/5120 "2018-12-16T18:14:12Z")
So, wondering if anyone can provide some advice on improving the results when making well-marbled ribeye steaks. I tried yesterday, and I was not happy with the results. They were rather thick (1.5+ inches) and had plent… --- ## [Homemade gruyere stuffed brioche cheeseburgers](https://community.anovaculinary.com/t/homemade-gruyere-stuffed-brioche-cheeseburgers/5097)
**Author:** [@Walter\_Ego](https://community.anovaculinary.com/u/Walter_Ego)\ **Replies:** 5\ **Last updated:** [February 22, 2017, 4:27am UTC](https://community.anovaculinary.com/t/homemade-gruyere-stuffed-brioche-cheeseburgers/5097 "2017-02-22T04:27:49Z")
Made these on Sunday, was a lot of fun. Still have five to go, just need to be thawed and finished. http://m.imgur.com/a/eogtC Cooked them for an hour at 54c, then seared. The finished burger in the photo leaked some… --- ## [How to cook from work](https://community.anovaculinary.com/t/how-to-cook-from-work/5091)
**Author:** [@vivnt](https://community.anovaculinary.com/u/vivnt)\ **Replies:** 3\ **Last updated:** [February 24, 2017, 1:15am UTC](https://community.anovaculinary.com/t/how-to-cook-from-work/5091 "2017-02-24T01:15:30Z")
I'm a bit confused on how to cook away from home. I understand that you should put it in an ice bath before you leave and you can start it whenever. When I start it and set a timer (say 45 minutes), it would keep beep… --- ## [Precision Deep Frying](https://community.anovaculinary.com/t/precision-deep-frying/5078)
**Author:** [@solieus](https://community.anovaculinary.com/u/solieus)\ **Replies:** 9\ **Last updated:** [February 22, 2017, 4:21am UTC](https://community.anovaculinary.com/t/precision-deep-frying/5078 "2017-02-22T04:21:17Z")
I know the Anova cannot go above boiling, but can I submerge it in oil and use its thermometer to monitor the temp of oil in a pot while deep frying? --- ## [Do you have to wait until the water hits the target temperature?](https://community.anovaculinary.com/t/do-you-have-to-wait-until-the-water-hits-the-target-temperature/5049)
**Author:** [@agm](https://community.anovaculinary.com/u/agm)\ **Replies:** 3\ **Last updated:** [February 19, 2017, 10:42am UTC](https://community.anovaculinary.com/t/do-you-have-to-wait-until-the-water-hits-the-target-temperature/5049 "2017-02-19T10:42:02Z")
Hi I've never been clear on this one... let's say I'm cooking a burger and the water is at room temperature. Can I drop in the vaccum-sealed protein, set my target temperature and head out the door? Or must I wait fo… --- ## [Best blowtorch (UK)?](https://community.anovaculinary.com/t/best-blowtorch-uk/5048)
**Author:** [@agm](https://community.anovaculinary.com/u/agm)\ **Replies:** 5\ **Last updated:** [January 23, 2018, 8:23am UTC](https://community.anovaculinary.com/t/best-blowtorch-uk/5048 "2018-01-23T08:23:45Z")
Hi all I already purchased a blow torch, but it feels very underpowered and takes ages to caramelise anything. I just wondered if anyone has recommendations for a decent, powerful blowtorch available in the UK? che… --- ## [Shrimp + Grits w/ Sous Vide Egg](https://community.anovaculinary.com/t/shrimp-grits-w-sous-vide-egg/5046)
**Author:** [@colewagoner](https://community.anovaculinary.com/u/colewagoner)\ **Replies:** 6\ **Last updated:** [February 20, 2017, 10:41pm UTC](https://community.anovaculinary.com/t/shrimp-grits-w-sous-vide-egg/5046 "2017-02-20T22:41:09Z")
Anson Mills Blue Grits with seared shrimp, bacon, green onion, and tomato topped with a BEAUTIFUL 167F/13 minute egg. I usually go 145/1 hour but I like this better. The whites from the 145F aren't quite set enough and r… --- ## [Fried Chicken for pregnant wife!](https://community.anovaculinary.com/t/fried-chicken-for-pregnant-wife/5042)
**Author:** [@colewagoner](https://community.anovaculinary.com/u/colewagoner)\ **Replies:** 3\ **Last updated:** [February 25, 2017, 8:49am UTC](https://community.anovaculinary.com/t/fried-chicken-for-pregnant-wife/5042 "2017-02-25T08:49:28Z")
When you get this text from your 7 month pregnant wife: \[image\] You better have this on the table when she walks in! \[image\] Chicken breast cooked 140F/2 hours after an overnight dry brine. Battered w/ a double dip in … --- ## [Recipe needed for tapioca pudding](https://community.anovaculinary.com/t/recipe-needed-for-tapioca-pudding/5040)
**Author:** [@CalvinD49](https://community.anovaculinary.com/u/CalvinD49)\ **Replies:** 6\ **Last updated:** [April 21, 2025, 8:05pm UTC](https://community.anovaculinary.com/t/recipe-needed-for-tapioca-pudding/5040 "2025-04-21T20:05:42Z")
Has anyone tried to make tapioca pudding in canning jars? I have searched and could find no recipes. Thanks, Calvin --- ## [Temperature for veal](https://community.anovaculinary.com/t/temperature-for-veal/5039)
**Author:** [@gedhondt](https://community.anovaculinary.com/u/gedhondt)\ **Replies:** 1\ **Last updated:** [February 18, 2017, 5:24pm UTC](https://community.anovaculinary.com/t/temperature-for-veal/5039 "2017-02-18T17:24:44Z")
Please Who can give me the temperature and time for veal (700 gram) ? --- ## [Chicken Verde Chilaquiles](https://community.anovaculinary.com/t/chicken-verde-chilaquiles/5035)
**Author:** [@colewagoner](https://community.anovaculinary.com/u/colewagoner)\ **Replies:** 2\ **Last updated:** [February 18, 2017, 3:48pm UTC](https://community.anovaculinary.com/t/chicken-verde-chilaquiles/5035 "2017-02-18T15:48:11Z")
Chicken cooked 140F for two hours, chilled in ice bath for around ~10 minutes and then grilled on cast iron griddle for some color. Served over salsa verde chilaquiles and a fried egg \[image\] --- ## [How long can you hold cooked meat prior to finishing?](https://community.anovaculinary.com/t/how-long-can-you-hold-cooked-meat-prior-to-finishing/5024)
**Author:** [@DaveS](https://community.anovaculinary.com/u/DaveS)\ **Replies:** 3\ **Last updated:** [February 18, 2017, 4:37am UTC](https://community.anovaculinary.com/t/how-long-can-you-hold-cooked-meat-prior-to-finishing/5024 "2017-02-18T04:37:51Z")
I am planning tailgate type a bbq and was wondering if anyone knew how long you could store cooked steaks etc in a refrigerator prior to finishing on a grill - 24hrs / 48 hrs - less ? Would you still need to rest it aga… --- ## [Max amount of food you can prepare in 1 bath](https://community.anovaculinary.com/t/max-amount-of-food-you-can-prepare-in-1-bath/4966)
**Author:** [@JACQUTO1](https://community.anovaculinary.com/u/JACQUTO1)\ **Replies:** 2\ **Last updated:** [February 14, 2017, 9:31pm UTC](https://community.anovaculinary.com/t/max-amount-of-food-you-can-prepare-in-1-bath/4966 "2017-02-14T21:31:36Z")
I noticed that the examples always indicate a specific amount of pieces. I was wondering what the maximum amount of volume is that you can prepare in 1 effort. --- ## [Paging Bill@anova - chicken advice needed](https://community.anovaculinary.com/t/paging-bill-anova-chicken-advice-needed/4927)
**Author:** [@acs](https://community.anovaculinary.com/u/acs)\ **Replies:** 2\ **Last updated:** [February 12, 2017, 10:14pm UTC](https://community.anovaculinary.com/t/paging-bill-anova-chicken-advice-needed/4927 "2017-02-12T22:14:49Z")
@Bill My SV chicken keeps coming out kind of rubbery, any advice? Tips? Tricks? \[image\] :slight\_smile: --- ## [Cooking red meat at 70C](https://community.anovaculinary.com/t/cooking-red-meat-at-70c/4922)
**Author:** [@billjw](https://community.anovaculinary.com/u/billjw)\ **Replies:** 2\ **Last updated:** [February 12, 2017, 5:20pm UTC](https://community.anovaculinary.com/t/cooking-red-meat-at-70c/4922 "2017-02-12T17:20:56Z")
Hey all, need to cook some red meat at 70C due to a certain someone being with child. She has been advised meat needs to be cooked at this temp while pregnant. Who am I to argue? :wink: I assume I can just up the temp … --- ## [Olive Oil Poached Cobia, Tomato-Dashi Broth, Red Chili Relish, Watercress](https://community.anovaculinary.com/t/olive-oil-poached-cobia-tomato-dashi-broth-red-chili-relish-watercress/4916)
**Author:** [@colewagoner](https://community.anovaculinary.com/u/colewagoner)\ **Replies:** 1\ **Last updated:** [February 14, 2017, 9:35pm UTC](https://community.anovaculinary.com/t/olive-oil-poached-cobia-tomato-dashi-broth-red-chili-relish-watercress/4916 "2017-02-14T21:35:35Z")
Cobia dry brined for an hour and then submerged in olive oil and sous vide 130F for 45 min. Tomato broth, boiled two diced tomatoes, onion skins, and a bay leaf for an hour and then strained and added bonito flakes. Equa… --- ## [Pork Tenderloin, Mushroom Ragoût, Carolina Gold Rice](https://community.anovaculinary.com/t/pork-tenderloin-mushroom-ragout-carolina-gold-rice/4908)
**Author:** [@colewagoner](https://community.anovaculinary.com/u/colewagoner)\ **Replies:** 1\ **Last updated:** [February 11, 2017, 5:40pm UTC](https://community.anovaculinary.com/t/pork-tenderloin-mushroom-ragout-carolina-gold-rice/4908 "2017-02-11T17:40:29Z")
Pork tenderloin rubbed with peppercorn and garlic cooked 135/2. Mushrooms sautéed in butter, deglaze with sherry and let alcohol burn off. Add 1 cup chicken stock and reduce by 3/4. Stir in dollop of heavy cream, parmesa… --- ## [Sous Vide Peach Cobbler](https://community.anovaculinary.com/t/sous-vide-peach-cobbler/4903)
**Author:** [@petersen57](https://community.anovaculinary.com/u/petersen57)\ **Replies:** 5\ **Last updated:** [February 15, 2017, 10:44pm UTC](https://community.anovaculinary.com/t/sous-vide-peach-cobbler/4903 "2017-02-15T22:44:48Z")
I follow the recipe for the peach cobbler and when the timer went off and I remove the lids it came out like a custard what went wrong can someone help me please I had to put it back in the water again and reset the temp… --- ## [Do I increase time or temp?](https://community.anovaculinary.com/t/do-i-increase-time-or-temp/4899)
**Author:** [@shazzie](https://community.anovaculinary.com/u/shazzie)\ **Replies:** 6\ **Last updated:** [April 14, 2017, 6:11pm UTC](https://community.anovaculinary.com/t/do-i-increase-time-or-temp/4899 "2017-04-14T18:11:59Z")
I'm really sorry if this appears twice - my first post doesn't seem to have 'posted'. I'm pretty new to Anova and love it. I'm currently corning some beef to cook over a couple of days next week. My question is about j… --- ## [Bone in leg of lamb](https://community.anovaculinary.com/t/bone-in-leg-of-lamb/4897)
**Author:** [@Thumper](https://community.anovaculinary.com/u/Thumper)\ **Replies:** 7\ **Last updated:** [April 15, 2022, 3:44pm UTC](https://community.anovaculinary.com/t/bone-in-leg-of-lamb/4897 "2022-04-15T15:44:12Z")
Any ideas on times. Bone out is not an option.looking for a nice carve medium to well-done. No mushiness. Searching web is full of contrary info. I've to decide how to proceed in the morning uk time. All the best. --- ## [How should I make different kinds of jams?](https://community.anovaculinary.com/t/how-should-i-make-different-kinds-of-jams/4895)
**Author:** [@petersen57](https://community.anovaculinary.com/u/petersen57)\ **Replies:** 4\ **Last updated:** [February 11, 2017, 12:22am UTC](https://community.anovaculinary.com/t/how-should-i-make-different-kinds-of-jams/4895 "2017-02-11T00:22:02Z")
With my cooker can I cook anything that is not in the recipes section I am thinking about making homemade jams and preservatives and all I see is strawberry and rhubarb I just want to make different kinds --- ## [4kg Veal Joint - How long does it need and what Temperature](https://community.anovaculinary.com/t/4kg-veal-joint-how-long-does-it-need-and-what-temperature/4875)
**Author:** [@SilverStar](https://community.anovaculinary.com/u/SilverStar)\ **Replies:** 1\ **Last updated:** [February 10, 2017, 12:02am UTC](https://community.anovaculinary.com/t/4kg-veal-joint-how-long-does-it-need-and-what-temperature/4875 "2017-02-10T00:02:18Z")
Has anyone cooked a 3-4kg joint of Veal Sous Vide ? How long is it likely to need and at what temperature --- ## [Follow all the instruction but the core of the steak is not hot enough](https://community.anovaculinary.com/t/follow-all-the-instruction-but-the-core-of-the-steak-is-not-hot-enough/4872)
**Author:** [@SIM](https://community.anovaculinary.com/u/SIM)\ **Replies:** 4\ **Last updated:** [February 11, 2017, 3:53am UTC](https://community.anovaculinary.com/t/follow-all-the-instruction-but-the-core-of-the-steak-is-not-hot-enough/4872 "2017-02-11T03:53:59Z")
I love Anova alot, very convenience for prepare food, most of time I will use it for cooking steak (55.3 Degree for 45m) then finishing by using skillet. However, me and my wife found the core of the steak is not hot eno… [Previous page](https://community.anovaculinary.com/c/precision-cooker/28.md?no_subcategories=false&page=44) [Next page](https://community.anovaculinary.com/c/precision-cooker/28.md?no_subcategories=false&page=46)