# Anova Precision® Cooker **URL:** https://community.anovaculinary.com/c/precision-cooker/28.md?no_subcategories=false&page=47 [Latest](https://community.anovaculinary.com/latest.md) · [Categories](https://community.anovaculinary.com/categories.md) · [Tags](https://community.anovaculinary.com/tags.md) **Page:** 48 --- ## [How can I make whole chestnuts in the sous vide?](https://community.anovaculinary.com/t/how-can-i-make-whole-chestnuts-in-the-sous-vide/4517)
**Author:** [@LesleyS](https://community.anovaculinary.com/u/LesleyS)\ **Replies:** 2\ **Last updated:** [October 28, 2018, 2:44pm UTC](https://community.anovaculinary.com/t/how-can-i-make-whole-chestnuts-in-the-sous-vide/4517 "2018-10-28T14:44:40Z")
Anyone know how to prepare and cook chestnuts in the Sous Vide? How long? What temp? --- ## [Cooking a fresh Gammon (ham) joint 3.9kg](https://community.anovaculinary.com/t/cooking-a-fresh-gammon-ham-joint-3-9kg/4512)
**Author:** [@JordLeeWill](https://community.anovaculinary.com/u/JordLeeWill)\ **Replies:** 2\ **Last updated:** [January 21, 2017, 9:18am UTC](https://community.anovaculinary.com/t/cooking-a-fresh-gammon-ham-joint-3-9kg/4512 "2017-01-21T09:18:41Z")
Good morning everyone! (Well...its morning here in the U.K) I am about to embark on my first sous vide journey. A fresh Gammon joint weighing in at 3.9kg/8.59 pounds. I will be buying a cool box and drilling a hole like… --- ## [Can the cooking bag "touch" the Anova tube](https://community.anovaculinary.com/t/can-the-cooking-bag-touch-the-anova-tube/4503)
**Author:** [@Patf](https://community.anovaculinary.com/u/Patf)\ **Replies:** 2\ **Last updated:** [January 20, 2017, 1:41am UTC](https://community.anovaculinary.com/t/can-the-cooking-bag-touch-the-anova-tube/4503 "2017-01-20T01:41:09Z")
I am using my Anova for the first time. I am trying a pot roast. I finally settled on an insulated drink cooler, 2 gallons in size. It is nice and deep, but it is also fairly small in diameter, so right now the bag is to… --- ## [Bone broth? Long constant-temp simmer with the Anova?](https://community.anovaculinary.com/t/bone-broth-long-constant-temp-simmer-with-the-anova/4484)
**Author:** [@creeko](https://community.anovaculinary.com/u/creeko)\ **Replies:** 9\ **Last updated:** [October 8, 2018, 3:08am UTC](https://community.anovaculinary.com/t/bone-broth-long-constant-temp-simmer-with-the-anova/4484 "2018-10-08T03:08:57Z")
Hi All, I am a newbie here, based in Berlin. I have already tried a variety of recipes with great results. And now I have found a new challenge. bone broth. After roasting the bones a n seeping them in vinegar, it requir… --- ## [Cooking times vary with similar recipes](https://community.anovaculinary.com/t/cooking-times-vary-with-similar-recipes/4453)
**Author:** [@Peter16](https://community.anovaculinary.com/u/Peter16)\ **Replies:** 3\ **Last updated:** [January 21, 2017, 2:07pm UTC](https://community.anovaculinary.com/t/cooking-times-vary-with-similar-recipes/4453 "2017-01-21T14:07:57Z")
Hi I'm new to the Anita blog and would like some clarification on cooking times and temperatures. I want to cook boneless chicken breast but have noticed in the recipes provided that the times vary quite a lot, whilst th… --- ## [First attempt with Anova, steaks very under cooked](https://community.anovaculinary.com/t/first-attempt-with-anova-steaks-very-under-cooked/4441)
**Author:** [@chanc](https://community.anovaculinary.com/u/chanc)\ **Replies:** 3\ **Last updated:** [January 17, 2017, 1:49am UTC](https://community.anovaculinary.com/t/first-attempt-with-anova-steaks-very-under-cooked/4441 "2017-01-17T01:49:45Z")
My first attempt with the Anova with two 1 inch thick ribeye steaks. I placed each steak in separate bags and made sure the steaks weren't overlapping in the pot. The steaks were only seasoned with salt and pepper. I … --- ## [Sous vide scotch eggs](https://community.anovaculinary.com/t/sous-vide-scotch-eggs/4430)
**Author:** [@TristansDad](https://community.anovaculinary.com/u/TristansDad)\ **Replies:** 4\ **Last updated:** [August 4, 2017, 3:36am UTC](https://community.anovaculinary.com/t/sous-vide-scotch-eggs/4430 "2017-08-04T03:36:09Z")
Watched a TV show making scotch eggs and wondered if I could use my Anova to make them. A quick search showed other people use sous vide only for the egg, and deep fry it once the sausage meat is added. So... Anyone h… --- ## [Lost power about 8 hours into cooking cubed beef for chili](https://community.anovaculinary.com/t/lost-power-about-8-hours-into-cooking-cubed-beef-for-chili/4412)
**Author:** [@serafine](https://community.anovaculinary.com/u/serafine)\ **Replies:** 3\ **Last updated:** [January 18, 2017, 2:08pm UTC](https://community.anovaculinary.com/t/lost-power-about-8-hours-into-cooking-cubed-beef-for-chili/4412 "2017-01-18T14:08:51Z")
Following a 48 hour recipe for cooking seasoned beef cubes for chili, our power went out 8 hours into the cooking process. I quick-iced the bags and want to finish cooking today (the power came back on after we went to b… --- ## [Veal scallop- Time and Temperature?](https://community.anovaculinary.com/t/veal-scallop-time-and-temperature/4385)
**Author:** [@Berckel](https://community.anovaculinary.com/u/Berckel)\ **Replies:** 1\ **Last updated:** [January 20, 2017, 6:43pm UTC](https://community.anovaculinary.com/t/veal-scallop-time-and-temperature/4385 "2017-01-20T18:43:28Z")
Hi; Can anyone tell me what temperature and duration is needed for Veal scallop? Many thanks in advance. --- ## [Sous Vide Egg Bites @ Starbucks Recipe?](https://community.anovaculinary.com/t/sous-vide-egg-bites-starbucks-recipe/4313)
**Author:** [@dezastr0](https://community.anovaculinary.com/u/dezastr0)\ **Replies:** 59\ **Last updated:** [March 8, 2019, 4:02pm UTC](https://community.anovaculinary.com/t/sous-vide-egg-bites-starbucks-recipe/4313 "2019-03-08T16:02:53Z")
Starbucks has introduced a new breakfast offering recently - Sous Vide Egg Bites: Bacon and Gruyere or Egg White w/ Roasted Red Pepper. I’m relatively new to Sous Vide cooking and would like to recreate this. Ideally I … --- ## [Filet mignon for multiple people](https://community.anovaculinary.com/t/filet-mignon-for-multiple-people/4250)
**Author:** [@Kakuc](https://community.anovaculinary.com/u/Kakuc)\ **Replies:** 6\ **Last updated:** [May 10, 2018, 5:03pm UTC](https://community.anovaculinary.com/t/filet-mignon-for-multiple-people/4250 "2018-05-10T17:03:20Z")
I cooked 4 filet mignon per a recipe that was written for 2 filets. 2 came out really good while 2 were basically raw still. Does the amout of time the filets need to cook go up when you add more than the recipe calls fo… --- ## [Dry meat - why?](https://community.anovaculinary.com/t/dry-meat-why/4215)
**Author:** [@jarle](https://community.anovaculinary.com/u/jarle)\ **Replies:** 6\ **Last updated:** [January 9, 2017, 3:35pm UTC](https://community.anovaculinary.com/t/dry-meat-why/4215 "2017-01-09T15:35:17Z")
Hi all. I'm quite new with this, but after doing different kind of meats a few times - one problem comes up each time: the meat gives away quite a bit of juice in the process, and so at the end of the process the meat is… --- ## [Traveling with a Turkey Breast](https://community.anovaculinary.com/t/traveling-with-a-turkey-breast/4199)
**Author:** [@waglover](https://community.anovaculinary.com/u/waglover)\ **Replies:** 3\ **Last updated:** [January 8, 2017, 4:34pm UTC](https://community.anovaculinary.com/t/traveling-with-a-turkey-breast/4199 "2017-01-08T16:34:57Z")
I am getting ready to Sous Vide a turkey breast and take it to my parents about 3 hours away. I am cooking it before I go because I won't have time once I get there. Does anyone have suggestions on traveling with a cooke… --- ## [Flavor in chicken breast](https://community.anovaculinary.com/t/flavor-in-chicken-breast/4174)
**Author:** [@nbmartin](https://community.anovaculinary.com/u/nbmartin)\ **Replies:** 9\ **Last updated:** [April 8, 2017, 3:27pm UTC](https://community.anovaculinary.com/t/flavor-in-chicken-breast/4174 "2017-04-08T15:27:13Z")
Sous vide chicken breast come out nice and juicy and tender. Problem is I can't much flavor. I know it suppose to taste like chicken but I would like some marinade flavor. I've marinated them before using different marin… --- ## [Pork rolled with black pudding](https://community.anovaculinary.com/t/pork-rolled-with-black-pudding/4161)
**Author:** [@Greenblood](https://community.anovaculinary.com/u/Greenblood)\ **Replies:** 5\ **Last updated:** [September 6, 2017, 9:42pm UTC](https://community.anovaculinary.com/t/pork-rolled-with-black-pudding/4161 "2017-09-06T21:42:29Z")
Hi all, how log and what temperature should I cook fillet of pork which I have sliced in Swiss roll fashion and spread with black pudding, then rolled back into a roll for? I recon it's 7cm in diameter and 20cm long. C… --- ## [Tough Meat is tough meat](https://community.anovaculinary.com/t/tough-meat-is-tough-meat/4154)
**Author:** [@TedLehmann](https://community.anovaculinary.com/u/TedLehmann)\ **Replies:** 5\ **Last updated:** [December 20, 2020, 2:49pm UTC](https://community.anovaculinary.com/t/tough-meat-is-tough-meat/4154 "2020-12-20T14:49:27Z")
We cooked our first steak, a half inch Walmart T-bone, last night. It was cooked at 132.5 for two hours. Turned out a bit overcooked and tough, except for a little piece inside the curve of the bone that was perfectly ra… --- ## [A Steak Question](https://community.anovaculinary.com/t/a-steak-question/4152)
**Author:** [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\ **Replies:** 11\ **Last updated:** [January 14, 2017, 2:27pm UTC](https://community.anovaculinary.com/t/a-steak-question/4152 "2017-01-14T14:27:09Z")
I have cooked many steaks to medium rare then quickly seared them. These turn out pretty well but I would like to get a better sear. I want to end up at medium rare. Here is my idea. Follow the time and temperature for … --- ## [Sterilizing & Reusing Bags](https://community.anovaculinary.com/t/sterilizing-reusing-bags/4148)
**Author:** [@Kquim](https://community.anovaculinary.com/u/Kquim)\ **Replies:** 3\ **Last updated:** [February 15, 2017, 10:15pm UTC](https://community.anovaculinary.com/t/sterilizing-reusing-bags/4148 "2017-02-15T22:15:08Z")
Reusing vacuum sealer and Ziploc bags is a bit of a gray area for some people. Most companies, like FoodSaver, mention you can rinse and reuse their bags as long as they’ve stored fruits, vegetables, bread or dry goods. … --- ## [How to cook 2 32oz steaks](https://community.anovaculinary.com/t/how-to-cook-2-32oz-steaks/4135)
**Author:** [@Josie77](https://community.anovaculinary.com/u/Josie77)\ **Replies:** 2\ **Last updated:** [January 8, 2017, 3:08am UTC](https://community.anovaculinary.com/t/how-to-cook-2-32oz-steaks/4135 "2017-01-08T03:08:38Z")
My husband has just bought 2 32oz sirloin steaks , How do I cook them? I was wondering do I need to cook longer as they are bigger or do I just use the app as normal . Thanks --- ## [Longer than 72 hours for bone-in short ribs. Risky?](https://community.anovaculinary.com/t/longer-than-72-hours-for-bone-in-short-ribs-risky/4123)
**Author:** [@snarklife](https://community.anovaculinary.com/u/snarklife)\ **Replies:** 8\ **Last updated:** [June 1, 2019, 5:30am UTC](https://community.anovaculinary.com/t/longer-than-72-hours-for-bone-in-short-ribs-risky/4123 "2019-06-01T05:30:01Z")
Hey, all. I've got a big old slab of delicious short ribs cooking away at 131 / 55. They went in, frozen and naked, a couple of days ago and they're due to be done 72 hours later at around noon tomorrow. I'd like to se… --- ## [Sous Vide Galbijjim (Korean Short Ribs in a savory Pear/Apple sauce)](https://community.anovaculinary.com/t/sous-vide-galbijjim-korean-short-ribs-in-a-savory-pear-apple-sauce/4096)
**Author:** [@JoeT](https://community.anovaculinary.com/u/JoeT)\ **Replies:** 2\ **Last updated:** [November 17, 2022, 5:59am UTC](https://community.anovaculinary.com/t/sous-vide-galbijjim-korean-short-ribs-in-a-savory-pear-apple-sauce/4096 "2022-11-17T05:59:06Z")
Joe's Galbijjim (Sous Vide Korean Short Ribs in a savory Korean Pear and Apple sauce.) 2 k Galbi (Short Ribs) Salt Butter Applewood Liquid Smoke Wash and rinse the ribs to remove any small bits of bone. Prepare abo… --- ## [Vegetarian brussel sprouts](https://community.anovaculinary.com/t/vegetarian-brussel-sprouts/4091)
**Author:** [@Wonton](https://community.anovaculinary.com/u/Wonton)\ **Replies:** 2\ **Last updated:** [January 5, 2017, 3:53am UTC](https://community.anovaculinary.com/t/vegetarian-brussel-sprouts/4091 "2017-01-05T03:53:35Z")
I am new to sous vide. Has anyone tried to cook brussel sprouts? --- ## [New to Anova Sous Vide](https://community.anovaculinary.com/t/new-to-anova-sous-vide/4047)
**Author:** [@wdcob](https://community.anovaculinary.com/u/wdcob)\ **Replies:** 3\ **Last updated:** [January 3, 2017, 10:34pm UTC](https://community.anovaculinary.com/t/new-to-anova-sous-vide/4047 "2017-01-03T22:34:25Z")
Used my Anova for the first time a few days ago, the results were outstanding \[image\] have already told friends and family to go out and by one of these units - Brilliant --- ## [Putting more than 1 piece of meat in a bag to cook?](https://community.anovaculinary.com/t/putting-more-than-1-piece-of-meat-in-a-bag-to-cook/4037)
**Author:** [@Majekboy](https://community.anovaculinary.com/u/Majekboy)\ **Replies:** 4\ **Last updated:** [April 13, 2017, 1:05pm UTC](https://community.anovaculinary.com/t/putting-more-than-1-piece-of-meat-in-a-bag-to-cook/4037 "2017-04-13T13:05:22Z")
I'm new to the Sous Vide way, and will be cooking 2 bone in ribeye steaks this evening. My question is do I need to put each ribeye (or chicken breast later) in its own vacuum sealed packed before the soak or can I put … --- ## [(Hot) Smoking in combination with Sous Vide](https://community.anovaculinary.com/t/hot-smoking-in-combination-with-sous-vide/4014)
**Author:** [@Ember](https://community.anovaculinary.com/u/Ember)\ **Replies:** 8\ **Last updated:** [January 24, 2017, 12:33am UTC](https://community.anovaculinary.com/t/hot-smoking-in-combination-with-sous-vide/4014 "2017-01-24T00:33:49Z")
Hello. My name is Ember and I'm a food nerd. Yup, I've got it bad. I bake my own breads, make my own yoghurt and cultured butter, dry age my own meats, cure and smoke my own bacon and hams. You get the picture. And ham… --- ## [Hotel cooking - a call for recipes](https://community.anovaculinary.com/t/hotel-cooking-a-call-for-recipes/4011)
**Author:** [@murrji](https://community.anovaculinary.com/u/murrji)\ **Replies:** 8\ **Last updated:** [May 12, 2020, 4:02pm UTC](https://community.anovaculinary.com/t/hotel-cooking-a-call-for-recipes/4011 "2020-05-12T16:02:52Z")
Hello everyone, I received this as a gift and I'm really excited to have some fun with it. I'm going on to a trip soon and will be in a hotel for several days. It has no stove of course, and only a microwave and small r… --- ## [ActivaRM (Meat Glue!) Experiment](https://community.anovaculinary.com/t/activarm-meat-glue-experiment/3992)
**Author:** [@colewagoner](https://community.anovaculinary.com/u/colewagoner)\ **Replies:** 1\ **Last updated:** [January 2, 2017, 10:08pm UTC](https://community.anovaculinary.com/t/activarm-meat-glue-experiment/3992 "2017-01-02T22:08:28Z")
Fun experiment. Using ActivaRM (meat glue) to turn this 1.5lb slab of sirloin into mock "tenderloin". Remove connective tissue and most fat. Cut into semi-even pieces, dust, and stack. Roll into a cylinder using saran wr… --- ## [Wild Canada goose and wild Mallard duck w/ orange ginger glaze](https://community.anovaculinary.com/t/wild-canada-goose-and-wild-mallard-duck-w-orange-ginger-glaze/3923)
**Author:** [@Kquim](https://community.anovaculinary.com/u/Kquim)\ **Replies:** 3\ **Last updated:** [January 2, 2017, 7:44pm UTC](https://community.anovaculinary.com/t/wild-canada-goose-and-wild-mallard-duck-w-orange-ginger-glaze/3923 "2017-01-02T19:44:25Z")
If you're an avid hunter like me you'll realize there aren't too many sous vide recipes made specifically for wild meat, especially wild (Canada) goose and wild (Mallard) duck. After looking around for some tips on h… --- ## [Sous vide cocktails](https://community.anovaculinary.com/t/sous-vide-cocktails/3918)
**Author:** [@Kquim](https://community.anovaculinary.com/u/Kquim)\ **Replies:** 16\ **Last updated:** [February 11, 2024, 6:36pm UTC](https://community.anovaculinary.com/t/sous-vide-cocktails/3918 "2024-02-11T18:36:37Z")
After receiving my Anova for the Christmas holidays I decided to start my experience making infused cocktails. Over the course of four days I infused 30 cocktails, all of which were then sampled and ranked by four people… --- ## [Filet mignon medium](https://community.anovaculinary.com/t/filet-mignon-medium/3914)
**Author:** [@wsjohn4567](https://community.anovaculinary.com/u/wsjohn4567)\ **Replies:** 1\ **Last updated:** [January 1, 2017, 1:11pm UTC](https://community.anovaculinary.com/t/filet-mignon-medium/3914 "2017-01-01T13:11:47Z")
Could someone tell me at what temperature and time do I cool filet mignon for medium. [Previous page](https://community.anovaculinary.com/c/precision-cooker/28.md?no_subcategories=false&page=46) [Next page](https://community.anovaculinary.com/c/precision-cooker/28.md?no_subcategories=false&page=48)