# Anova Precision® Cooker **URL:** https://community.anovaculinary.com/c/precision-cooker/28.md?no_subcategories=false&page=46 [Latest](https://community.anovaculinary.com/latest.md) · [Categories](https://community.anovaculinary.com/categories.md) · [Tags](https://community.anovaculinary.com/tags.md) **Page:** 47 --- ## [Tip for Cooking Burgers](https://community.anovaculinary.com/t/tip-for-cooking-burgers/4861)
**Author:** [@trackmama](https://community.anovaculinary.com/u/trackmama)\ **Replies:** 11\ **Last updated:** [February 11, 2017, 7:52pm UTC](https://community.anovaculinary.com/t/tip-for-cooking-burgers/4861 "2017-02-11T19:52:16Z")
When sous viding burgers, use a zip lock bag instead of a sealed one. As the bag is gently lowered into the water (133 degrees for 40 minutes is the perfect medium rare) the air is pressured from the bag, zip lock the b… --- ## [My first try with Anova precision cooker](https://community.anovaculinary.com/t/my-first-try-with-anova-precision-cooker/4857)
**Author:** [@krajnct](https://community.anovaculinary.com/u/krajnct)\ **Replies:** 7\ **Last updated:** [February 11, 2017, 1:58pm UTC](https://community.anovaculinary.com/t/my-first-try-with-anova-precision-cooker/4857 "2017-02-11T13:58:43Z")
I received the Anova precision cooker a couple of weeks ago and while my dream was to prepare a perfect steak I started with that. The instructions were very easy and also the procedure. And here is what was the end res… --- ## [Advice on vacuum sealing with marinade please](https://community.anovaculinary.com/t/advice-on-vacuum-sealing-with-marinade-please/4846)
**Author:** [@gdaymatie](https://community.anovaculinary.com/u/gdaymatie)\ **Replies:** 7\ **Last updated:** [January 15, 2018, 3:22am UTC](https://community.anovaculinary.com/t/advice-on-vacuum-sealing-with-marinade-please/4846 "2018-01-15T03:22:35Z")
I have a basic foodsaver vacuum sealer that doesn't have a "moist" mode but want to vacuum seal meat with a wet marinade. Would wrapping the meat and marinade in microwave safe catering grade plastic wrap and then sealin… --- ## [Whats your weekly prep look like?](https://community.anovaculinary.com/t/whats-your-weekly-prep-look-like/4841)
**Author:** [@Bill](https://community.anovaculinary.com/u/Bill)\ **Replies:** 14\ **Last updated:** [May 1, 2017, 6:45am UTC](https://community.anovaculinary.com/t/whats-your-weekly-prep-look-like/4841 "2017-05-01T06:45:46Z")
Yo. I was just talking about this with one of my teammates and I'm actually super curious. Whats your weekly prep look like? Mine's usually focused around chicken breasts (boneless/skinless) with simple seasoning de… --- ## [Is there a chart or general rule-of-thumb?](https://community.anovaculinary.com/t/is-there-a-chart-or-general-rule-of-thumb/4838)
**Author:** [@GaKaye](https://community.anovaculinary.com/u/GaKaye)\ **Replies:** 5\ **Last updated:** [February 7, 2017, 9:52pm UTC](https://community.anovaculinary.com/t/is-there-a-chart-or-general-rule-of-thumb/4838 "2017-02-07T21:52:57Z")
First of all, forgive me if I'm asking something that's been covered here. I did search, and didn't find the answer to my question, but since I've only had my Anova since yesterday, I'm still a newbie! I'm more a "fly… --- ## [Two day sous vide insane?](https://community.anovaculinary.com/t/two-day-sous-vide-insane/4822)
**Author:** [@JoelGarreau](https://community.anovaculinary.com/u/JoelGarreau)\ **Replies:** 4\ **Last updated:** [February 19, 2017, 9:42pm UTC](https://community.anovaculinary.com/t/two-day-sous-vide-insane/4822 "2017-02-19T21:42:26Z")
Figured a two-year-frozen bone-in venison leg would be an ideal test of sous vide's ability to tenderize. Worked great in terms of tenderness and color @131 @46 hours per web recipe suggestions. But I'm scratching my … --- ## [Pasteurized=Safe to cool in Anova bath?](https://community.anovaculinary.com/t/pasteurized-safe-to-cool-in-anova-bath/4814)
**Author:** [@soleilnyc](https://community.anovaculinary.com/u/soleilnyc)\ **Replies:** 6\ **Last updated:** [June 27, 2018, 11:18am UTC](https://community.anovaculinary.com/t/pasteurized-safe-to-cool-in-anova-bath/4814 "2018-06-27T11:18:33Z")
Hi Everyone! I see recipes that recommend cooling cooked packets in ice baths quickly in preparation for storage. I wonder how this is a food safety issue, if the food has already been safely pasteurized by our temps an… --- ## [St. Louis Ribs- First Try](https://community.anovaculinary.com/t/st-louis-ribs-first-try/4805)
**Author:** [@wwmeades](https://community.anovaculinary.com/u/wwmeades)\ **Replies:** 4\ **Last updated:** [April 14, 2017, 8:07pm UTC](https://community.anovaculinary.com/t/st-louis-ribs-first-try/4805 "2017-04-14T20:07:36Z")
My first try at ribs. I searched around the internet and sort of split the difference as far as the settings I found. I bought some St. Louis seasoned ribs at Costco. I set my Anova at152° for 30 hours. Then finished… --- ## [Cooking Time for Large Portions](https://community.anovaculinary.com/t/cooking-time-for-large-portions/4794)
**Author:** [@jamesc](https://community.anovaculinary.com/u/jamesc)\ **Replies:** 1\ **Last updated:** [February 5, 2017, 3:03pm UTC](https://community.anovaculinary.com/t/cooking-time-for-large-portions/4794 "2017-02-05T15:03:55Z")
Hi! I just received my new Anova Precision Cooker and when I used the Anova Application I noticed that the recipes included has a specific temperature and cooking time (Ingredients for 1). How do I adjust the cooking ti… --- ## [Canned Jams and Jellies](https://community.anovaculinary.com/t/canned-jams-and-jellies/4792)
**Author:** [@petersen57](https://community.anovaculinary.com/u/petersen57)\ **Replies:** 6\ **Last updated:** [June 3, 2017, 7:10pm UTC](https://community.anovaculinary.com/t/canned-jams-and-jellies/4792 "2017-06-03T19:10:33Z")
Is there a way I can canned fruit like Jams and jellies like strawberries in the cooker --- ## [Sous vide muffin tin egg bites](https://community.anovaculinary.com/t/sous-vide-muffin-tin-egg-bites/4789)
**Author:** [@Walter\_Ego](https://community.anovaculinary.com/u/Walter_Ego)\ **Replies:** 10\ **Last updated:** [February 6, 2017, 9:48pm UTC](https://community.anovaculinary.com/t/sous-vide-muffin-tin-egg-bites/4789 "2017-02-06T21:48:33Z")
G’day guys, Sorry for another egg bites post, but I decided to have a go at the starbucks egg bites today. Never actually seen one, and don’t know if they even sell them in Australia, but I love eggs, so i had a shot: h… --- ## [Sous Vide Jumbo Shrimp Scampi](https://community.anovaculinary.com/t/sous-vide-jumbo-shrimp-scampi/4779)
**Author:** [@petersen57](https://community.anovaculinary.com/u/petersen57)\ **Replies:** 3\ **Last updated:** [February 5, 2017, 1:59am UTC](https://community.anovaculinary.com/t/sous-vide-jumbo-shrimp-scampi/4779 "2017-02-05T01:59:05Z")
how many calories in Sous Vide Jumbo Shrimp Scampi --- ## [Vacuum packed seasoned whole chicken](https://community.anovaculinary.com/t/vacuum-packed-seasoned-whole-chicken/4774)
**Author:** [@baldymountain](https://community.anovaculinary.com/u/baldymountain)\ **Replies:** 6\ **Last updated:** [April 12, 2020, 5:33am UTC](https://community.anovaculinary.com/t/vacuum-packed-seasoned-whole-chicken/4774 "2020-04-12T05:33:47Z")
\[image\] How long, what temperature? --- ## [New to my Precision Cooker](https://community.anovaculinary.com/t/new-to-my-precision-cooker/4769)
**Author:** [@petersen57](https://community.anovaculinary.com/u/petersen57)\ **Replies:** 4\ **Last updated:** [February 4, 2017, 4:34pm UTC](https://community.anovaculinary.com/t/new-to-my-precision-cooker/4769 "2017-02-04T16:34:23Z")
hello and Good Morning Everybody I am new to this I would like any suggestions about what should I cook in my cooker --- ## [Other uses for APC](https://community.anovaculinary.com/t/other-uses-for-apc/4764)
**Author:** [@Anomalii](https://community.anovaculinary.com/u/Anomalii)\ **Replies:** 2\ **Last updated:** [February 4, 2017, 1:34pm UTC](https://community.anovaculinary.com/t/other-uses-for-apc/4764 "2017-02-04T13:34:53Z")
I love my Anova Precision Cooker and use it all the time. Eggs, chicken, fish, 72-hour shortribs, creme brûlées, and even infused alcohols. All the classics, but I've found a few other uses and I just felt it was time to… --- ## [Duck Confit Risotto](https://community.anovaculinary.com/t/duck-confit-risotto/4742)
**Author:** [@colewagoner](https://community.anovaculinary.com/u/colewagoner)\ **Replies:** 3\ **Last updated:** [February 4, 2017, 5:48am UTC](https://community.anovaculinary.com/t/duck-confit-risotto/4742 "2017-02-04T05:48:17Z")
Duck legs cured for 2 days and sous vide at 170F/12h in duck fat. Miso risotto cooked for 5 minutes at high pressure in Instant Pot. SO RICH, and a definite UMAMI bomb.\[image\] --- ## [Freezer Archeology](https://community.anovaculinary.com/t/freezer-archeology/4718)
**Author:** [@marksbcss](https://community.anovaculinary.com/u/marksbcss)\ **Replies:** 3\ **Last updated:** [February 2, 2017, 1:56am UTC](https://community.anovaculinary.com/t/freezer-archeology/4718 "2017-02-02T01:56:41Z")
Today, while cleaning out the freezer, I found a tri-tip roast I bought 3 years ago, way in the back. It looked discolored, but had no discernible frost inside the original packaging. Threw it in a ziploc bag, and cooked… --- ## [Truss for even thickness](https://community.anovaculinary.com/t/truss-for-even-thickness/4645)
**Author:** [@Ember](https://community.anovaculinary.com/u/Ember)\ **Replies:** 1\ **Last updated:** [September 6, 2017, 6:52pm UTC](https://community.anovaculinary.com/t/truss-for-even-thickness/4645 "2017-09-06T18:52:56Z")
Something that might be worth considering is trussing your meat. Trussing (or tying) your meat not only gives a good shape to the final product but can help maintain an even thickness in sliced meats. This is less import… --- ## [Can I just load up the food and and plug 'er in?](https://community.anovaculinary.com/t/can-i-just-load-up-the-food-and-and-plug-er-in/4620)
**Author:** [@RobertV](https://community.anovaculinary.com/u/RobertV)\ **Replies:** 3\ **Last updated:** [January 26, 2017, 11:02pm UTC](https://community.anovaculinary.com/t/can-i-just-load-up-the-food-and-and-plug-er-in/4620 "2017-01-26T23:02:46Z")
I am enjoying steaks but wondered about when to drop them in the bath. It seems to me that I should be able to setup the apparatus, drop the steaks and turn the whole thing on, simply monitoring when they finally get to… --- ## [Suggestion on how to cook](https://community.anovaculinary.com/t/suggestion-on-how-to-cook/4604)
**Author:** [@Lisajoy](https://community.anovaculinary.com/u/Lisajoy)\ **Replies:** 4\ **Last updated:** [January 25, 2017, 10:46am UTC](https://community.anovaculinary.com/t/suggestion-on-how-to-cook/4604 "2017-01-25T10:46:08Z")
Has anyone cooked kangaroo yet. I have a couple of fillets for dinner tonight would love some tips. --- ## [Labeling food storage bags](https://community.anovaculinary.com/t/labeling-food-storage-bags/4564)
**Author:** [@Lardy](https://community.anovaculinary.com/u/Lardy)\ **Replies:** 2\ **Last updated:** [January 23, 2017, 2:25pm UTC](https://community.anovaculinary.com/t/labeling-food-storage-bags/4564 "2017-01-23T14:25:46Z")
Just a long shot, but has anyone found an ideal way to label ziplock, vacuum bags, etc. that doesn't smear? I've tried Sharpies - and have used them for a long time - but they don't really perform very well, and often, a… --- ## [Country style pork ribs?](https://community.anovaculinary.com/t/country-style-pork-ribs/4563)
**Author:** [@jvanbeek](https://community.anovaculinary.com/u/jvanbeek)\ **Replies:** 8\ **Last updated:** [April 14, 2018, 7:26pm UTC](https://community.anovaculinary.com/t/country-style-pork-ribs/4563 "2018-04-14T19:26:17Z")
What is the best way to sous vide country style pork ribs? Temperature and length of cook is really all I'm looking for. Thanks in advance. --- ## [1st Try at Pork Tenderloin...MMMMM-Good!](https://community.anovaculinary.com/t/1st-try-at-pork-tenderloin-mmmmm-good/4560)
**Author:** [@wwmeades](https://community.anovaculinary.com/u/wwmeades)\ **Replies:** 1\ **Last updated:** [January 23, 2017, 1:35pm UTC](https://community.anovaculinary.com/t/1st-try-at-pork-tenderloin-mmmmm-good/4560 "2017-01-23T13:35:12Z")
cooked up a pork tenderloin - 2 hours at 150F., then finished in oil and butter, laid on a bed of southern creamy grits with gravy and brazed Brussel sprouts. My wife is beginning to like this cooking of mine! :slight\_… --- ## [Sous Vide Cooking Vessel](https://community.anovaculinary.com/t/sous-vide-cooking-vessel/4558)
**Author:** [@Marcia](https://community.anovaculinary.com/u/Marcia)\ **Replies:** 0\ **Last updated:** [January 22, 2017, 7:49pm UTC](https://community.anovaculinary.com/t/sous-vide-cooking-vessel/4558 "2017-01-22T19:49:13Z")
Here is a cooking vessel to be used with the Anova precision cooker. It utilizes parts made by Vollrath which make pans and covers fro restaurants. The pan is a Vollrath 30262 pan and the associated 52431 plastic cover… --- ## [1st Try at cooking steaks for different doneness](https://community.anovaculinary.com/t/1st-try-at-cooking-steaks-for-different-doneness/4553)
**Author:** [@wwmeades](https://community.anovaculinary.com/u/wwmeades)\ **Replies:** 5\ **Last updated:** [January 22, 2017, 10:37pm UTC](https://community.anovaculinary.com/t/1st-try-at-cooking-steaks-for-different-doneness/4553 "2017-01-22T22:37:10Z")
This past weekend was my first try at cooking steaks for different doneness. Our neighbors came over for dinner and to experience my “new way” of cooking! Three of us eat our steaks medium-rare, one eats hers well-done… --- ## [First try with APC yielded soso top sirloin](https://community.anovaculinary.com/t/first-try-with-apc-yielded-soso-top-sirloin/4547)
**Author:** [@KranzKD](https://community.anovaculinary.com/u/KranzKD)\ **Replies:** 2\ **Last updated:** [January 22, 2017, 7:04am UTC](https://community.anovaculinary.com/t/first-try-with-apc-yielded-soso-top-sirloin/4547 "2017-01-22T07:04:08Z")
Not impressed with first attempt at SV cooking: Cooked 1" thick top sirloin @ 129 for 90 min. then seared briefly on gas grill. Seasoned in bag with mixture of salt, pepper and garlic powder, bay leaf and olive oil; fin… --- ## [Ramen! Black Sesame Duck Breast, 63 Degree Egg, Shiitake Mushroom, and Scallion in a Duck Dashi Broth](https://community.anovaculinary.com/t/ramen-black-sesame-duck-breast-63-degree-egg-shiitake-mushroom-and-scallion-in-a-duck-dashi-broth/4543)
**Author:** [@colewagoner](https://community.anovaculinary.com/u/colewagoner)\ **Replies:** 3\ **Last updated:** [January 24, 2017, 4:52pm UTC](https://community.anovaculinary.com/t/ramen-black-sesame-duck-breast-63-degree-egg-shiitake-mushroom-and-scallion-in-a-duck-dashi-broth/4543 "2017-01-24T16:52:56Z")
Duck breast was cooked at 130F for 90 min, and egg cooked 145.4F (63C) for an hour. Egg was cracked into boiling water for ~30 seconds to firm the whites. Added shiitake, pickled cabbage, scallion and made a duck stock w… --- ## [Cooking Large Topside Beef Joint](https://community.anovaculinary.com/t/cooking-large-topside-beef-joint/4538)
**Author:** [@madlan](https://community.anovaculinary.com/u/madlan)\ **Replies:** 8\ **Last updated:** [February 23, 2017, 7:36pm UTC](https://community.anovaculinary.com/t/cooking-large-topside-beef-joint/4538 "2017-02-23T19:36:24Z")
Hi, I have a 1.8kg topside joint for the Sunday roast - I can't find any information on time or temp for this cut\\size? Any suggestions? Thanks --- ## [Chuck Roast over cooked](https://community.anovaculinary.com/t/chuck-roast-over-cooked/4532)
**Author:** [@Jimorr11](https://community.anovaculinary.com/u/Jimorr11)\ **Replies:** 6\ **Last updated:** [December 12, 2019, 10:25am UTC](https://community.anovaculinary.com/t/chuck-roast-over-cooked/4532 "2019-12-12T10:25:11Z")
I cooked a chuck roast @ 155 for 24 hours. Taste was amazing but it was still pretty tough when I went back to re heat and sear it. Any advice how I can avoid this in the future? Everything else I cooked to date has been… --- ## [Leg of lamb cooking time and temperature](https://community.anovaculinary.com/t/leg-of-lamb-cooking-time-and-temperature/4518)
**Author:** [@Marco](https://community.anovaculinary.com/u/Marco)\ **Replies:** 2\ **Last updated:** [January 21, 2017, 4:52pm UTC](https://community.anovaculinary.com/t/leg-of-lamb-cooking-time-and-temperature/4518 "2017-01-21T16:52:22Z")
I have two boneless lamb legs, each weighing about 1.2 kg. Any suggestions on how long do I should cook them and at what temperature? Many thanks! [Previous page](https://community.anovaculinary.com/c/precision-cooker/28.md?no_subcategories=false&page=45) [Next page](https://community.anovaculinary.com/c/precision-cooker/28.md?no_subcategories=false&page=47)