# Anova Precision® Cooker **URL:** https://community.anovaculinary.com/c/precision-cooker/28.md?no_subcategories=false&page=49 [Latest](https://community.anovaculinary.com/latest.md) · [Categories](https://community.anovaculinary.com/categories.md) · [Tags](https://community.anovaculinary.com/tags.md) **Page:** 50 --- ## [What is everyone cooking for the upcoming holidays?](https://community.anovaculinary.com/t/what-is-everyone-cooking-for-the-upcoming-holidays/3195)
**Author:** [@colewagoner](https://community.anovaculinary.com/u/colewagoner)\ **Replies:** 14\ **Last updated:** [December 29, 2016, 4:37am UTC](https://community.anovaculinary.com/t/what-is-everyone-cooking-for-the-upcoming-holidays/3195 "2016-12-29T04:37:51Z")
Saturday I'm gonna throw some racks of lamb in! What is everyone thinking? Can't wait. --- ## [How do I prepare a big piece of meat like 4 kilos?](https://community.anovaculinary.com/t/how-do-i-prepare-a-big-piece-of-meat-like-4-kilos/3171)
**Author:** [@ponschab](https://community.anovaculinary.com/u/ponschab)\ **Replies:** 1\ **Last updated:** [December 19, 2016, 4:36pm UTC](https://community.anovaculinary.com/t/how-do-i-prepare-a-big-piece-of-meat-like-4-kilos/3171 "2016-12-19T16:36:57Z")
For new years I want to do 4 kilos of poerthouse steak. The idea was to have two 2 kilo pieces, sous vide them till done and then sear on the grill and then cut at the table. Is that possible with such big pieces or d… --- ## [Crawfish and Shrimp Étouffée](https://community.anovaculinary.com/t/crawfish-and-shrimp-etouffee/3125)
**Author:** [@colewagoner](https://community.anovaculinary.com/u/colewagoner)\ **Replies:** 2\ **Last updated:** [December 19, 2016, 6:48pm UTC](https://community.anovaculinary.com/t/crawfish-and-shrimp-etouffee/3125 "2016-12-19T18:48:55Z")
Most of this recipe was non-sous vide, but I cooked some shrimp @ 130 for 30 minutes after seasoning with some creole seasoning and added it to the final étouffée. The rest of the recipe is pretty simple, just a lot of p… --- ## [Cooking Time - Reheating Cooked Brisk?](https://community.anovaculinary.com/t/cooking-time-reheating-cooked-brisk/3101)
**Author:** [@smfrankel](https://community.anovaculinary.com/u/smfrankel)\ **Replies:** 2\ **Last updated:** [December 17, 2016, 3:49pm UTC](https://community.anovaculinary.com/t/cooking-time-reheating-cooked-brisk/3101 "2016-12-17T15:49:45Z")
I don't know if anyone has been to Cooper's BBQ in Austin but they have the absolute best Brisket in the world!!!! I was there 3 days and ate there all 3 days. I just got my Anova (just for this) and have not used it f… --- ## [Roast Beef 4kg Cooking Time and temp](https://community.anovaculinary.com/t/roast-beef-4kg-cooking-time-and-temp/3084)
**Author:** [@korgo](https://community.anovaculinary.com/u/korgo)\ **Replies:** 2\ **Last updated:** [December 17, 2016, 4:22pm UTC](https://community.anovaculinary.com/t/roast-beef-4kg-cooking-time-and-temp/3084 "2016-12-17T16:22:33Z")
Hi people, I just got my Anova Precision Cooker a couple of days ago and so far made chicken breast (on the bone), burgers, short ribs, veal steak, beef shoulder steak... all good, all great! Got myself a large 13L p… --- ## [Poached eggs in bag?](https://community.anovaculinary.com/t/poached-eggs-in-bag/3037)
**Author:** [@Ibliss](https://community.anovaculinary.com/u/Ibliss)\ **Replies:** 13\ **Last updated:** [April 13, 2017, 2:05pm UTC](https://community.anovaculinary.com/t/poached-eggs-in-bag/3037 "2017-04-13T14:05:18Z")
I was really hoping that the sv cooking would be quicker and easier particularly when doing poached eggs. Has anyone tried to put the egg directly into a bag and then cook? If so are there things to look out for? I.e.: … --- ## [Spending time in the kitchen again!](https://community.anovaculinary.com/t/spending-time-in-the-kitchen-again/2994)
**Author:** [@blaze\_125](https://community.anovaculinary.com/u/blaze_125)\ **Replies:** 2\ **Last updated:** [December 14, 2016, 12:08am UTC](https://community.anovaculinary.com/t/spending-time-in-the-kitchen-again/2994 "2016-12-14T00:08:18Z")
There was a time when I spent a lot of time in the kitchen. Then I got kids, deserted the kitchen, and invaded Harvey's, Wendy's and the likes. Then I got Anova, and back in the kitchen I am. Finally! This weekend I tr… --- ## [TIP: Other uses for your Sous Vide water bath - Plate Warming](https://community.anovaculinary.com/t/tip-other-uses-for-your-sous-vide-water-bath-plate-warming/2976)
**Author:** [@MrTimmy](https://community.anovaculinary.com/u/MrTimmy)\ **Replies:** 4\ **Last updated:** [December 13, 2016, 10:18am UTC](https://community.anovaculinary.com/t/tip-other-uses-for-your-sous-vide-water-bath-plate-warming/2976 "2016-12-13T10:18:43Z")
Nothing ruins a meal quicker than serving hot food on a cold plate. Some people cook Sous Vide in an open container without a lid, but if you have a bath with a cover like I do you can stack dinner plates on top of th… --- ## [Hard Boiled Eggs- what went wrong?](https://community.anovaculinary.com/t/hard-boiled-eggs-what-went-wrong/2968)
**Author:** [@roscoe](https://community.anovaculinary.com/u/roscoe)\ **Replies:** 18\ **Last updated:** [June 12, 2020, 6:40am UTC](https://community.anovaculinary.com/t/hard-boiled-eggs-what-went-wrong/2968 "2020-06-12T06:40:07Z")
Hi All I followed the Anova App recipe- 45 min at 160 for solid whites and yoke. I am curious as to why my whites came out very runny. The yokes seemed to be cooked well. I am assuming this temp/time works or it wou… --- ## [Sous Vide a Whole Goose](https://community.anovaculinary.com/t/sous-vide-a-whole-goose/2925)
**Author:** [@CharlieR](https://community.anovaculinary.com/u/CharlieR)\ **Replies:** 9\ **Last updated:** [December 27, 2023, 2:54pm UTC](https://community.anovaculinary.com/t/sous-vide-a-whole-goose/2925 "2023-12-27T14:54:14Z")
Hi: This is my first time on this board. Below is how I cook my Goose for Christmas. What I need to know is if I can sous vide the goose getting the same flavours and without it being greasy. I have to cook t… --- ## [Tender boneless chicken: soy sauce vs](https://community.anovaculinary.com/t/tender-boneless-chicken-soy-sauce-vs/2919)
**Author:** [@rodneydcunningham](https://community.anovaculinary.com/u/rodneydcunningham)\ **Replies:** 1\ **Last updated:** [December 10, 2016, 8:53pm UTC](https://community.anovaculinary.com/t/tender-boneless-chicken-soy-sauce-vs/2919 "2016-12-10T20:53:24Z")
I've noticed that boneless chicken breasts that I cook in soy sauce and olive oil for 2 hours at 151 degrees F come out amazingly tender. Further, the flavor permeates the chicken, in a good way. (I have a chamber vacu… --- ## [Eggs Benedict. THE BEST BRUNCH!](https://community.anovaculinary.com/t/eggs-benedict-the-best-brunch/2915)
**Author:** [@colewagoner](https://community.anovaculinary.com/u/colewagoner)\ **Replies:** 15\ **Last updated:** [March 18, 2023, 2:33pm UTC](https://community.anovaculinary.com/t/eggs-benedict-the-best-brunch/2915 "2023-03-18T14:33:54Z")
This recipe takes a couple hours, but it’s so easy and mostly hands off. Ok, so get some water going at 147F and drop in some eggs. Then, in a ziplock bag: 75g butter, 20g lemon juice, 3 egg yolks, and 30g water. Put thi… --- ## [Boneless Leg of Lamb](https://community.anovaculinary.com/t/boneless-leg-of-lamb/2914)
**Author:** [@Arnold\_Milstein](https://community.anovaculinary.com/u/Arnold_Milstein)\ **Replies:** 2\ **Last updated:** [December 13, 2016, 12:18am UTC](https://community.anovaculinary.com/t/boneless-leg-of-lamb/2914 "2016-12-13T00:18:49Z")
I have a recipe for a 1 lb leg of lamb that calls for an 8 hour cook time. I have a 4 lb leg of lamb, how long should I cook it for? --- ## [Pâté de champagne](https://community.anovaculinary.com/t/pate-de-champagne/2905)
**Author:** [@Anakin](https://community.anovaculinary.com/u/Anakin)\ **Replies:** 2\ **Last updated:** [December 11, 2016, 7:34am UTC](https://community.anovaculinary.com/t/pate-de-champagne/2905 "2016-12-11T07:34:42Z")
Vacuum sealed loaf pan (terrine) Anova temp 65,5°C/151F, Time : approx 2,5 hours . Core temp. must be a least 65,5° C !!!! \[image\] --- ## [Wild Pigeon breast](https://community.anovaculinary.com/t/wild-pigeon-breast/2904)
**Author:** [@Anakin](https://community.anovaculinary.com/u/Anakin)\ **Replies:** 2\ **Last updated:** [December 10, 2016, 4:14pm UTC](https://community.anovaculinary.com/t/wild-pigeon-breast/2904 "2016-12-10T16:14:19Z")
In the anova for 75 minutes at 52°C/125,6 F, this is bleu chaud (like pigeon meant to be), every further step, add 4°C, \[image\]\[image\] --- ## [TIP: Other uses for your Sous Vide water bath - Defrosting frozen meat](https://community.anovaculinary.com/t/tip-other-uses-for-your-sous-vide-water-bath-defrosting-frozen-meat/2896)
**Author:** [@MrTimmy](https://community.anovaculinary.com/u/MrTimmy)\ **Replies:** 8\ **Last updated:** [August 2, 2017, 6:07pm UTC](https://community.anovaculinary.com/t/tip-other-uses-for-your-sous-vide-water-bath-defrosting-frozen-meat/2896 "2017-08-02T18:07:55Z")
If you retain water in your Sous Vide container after cooking, planning to cook something else in it the next day, it would be nice to use that sitting water at room temperature for other things until you Sous Vide again… --- ## [Strip loin roast time & temp question](https://community.anovaculinary.com/t/strip-loin-roast-time-temp-question/2893)
**Author:** [@lenlewandowski](https://community.anovaculinary.com/u/lenlewandowski)\ **Replies:** 3\ **Last updated:** [December 12, 2016, 6:05am UTC](https://community.anovaculinary.com/t/strip-loin-roast-time-temp-question/2893 "2016-12-12T06:05:30Z")
I will be cooking a 3 1/2 pound strip steak roast tomorrow. It is prime grade. Looks to be about 2 1//2 inches by 6 inches. I will finish in a pre-heated cast iron skillet outside on the grill to get some nice color a… --- ## [About batch cooking](https://community.anovaculinary.com/t/about-batch-cooking/2875)
**Author:** [@satimis](https://community.anovaculinary.com/u/satimis)\ **Replies:** 4\ **Last updated:** [December 10, 2016, 5:35pm UTC](https://community.anovaculinary.com/t/about-batch-cooking/2875 "2016-12-10T17:35:39Z")
Hi all, Batch cooking saves time, preparing foods for one week but the taste of reheated food is not promising. Usually I frozen the cooked foods. Is there any solution? Thanks Regards satimis --- ## [How to schedule a cook with the wifi model?](https://community.anovaculinary.com/t/how-to-schedule-a-cook-with-the-wifi-model/2871)
**Author:** [@Jacquealope](https://community.anovaculinary.com/u/Jacquealope)\ **Replies:** 2\ **Last updated:** [November 28, 2017, 5:59am UTC](https://community.anovaculinary.com/t/how-to-schedule-a-cook-with-the-wifi-model/2871 "2017-11-28T05:59:11Z")
I want to heat up the water before I wake up... the app seems to be missing that option and the manual said to go to the support site for instructions but I'm not finding it?? --- ## [Need a brunch plan this weekend? Chilaquiles!](https://community.anovaculinary.com/t/need-a-brunch-plan-this-weekend-chilaquiles/2870)
**Author:** [@colewagoner](https://community.anovaculinary.com/u/colewagoner)\ **Replies:** 2\ **Last updated:** [December 9, 2016, 4:37pm UTC](https://community.anovaculinary.com/t/need-a-brunch-plan-this-weekend-chilaquiles/2870 "2016-12-09T16:37:52Z")
I used boneless short rib, and cooked at 185F for 4 hours, which gives them a traditional braise texture. Fry up some tortilla strips, simmer the tortillas in your choice of salsa, and top with the short rib and an egg! … --- ## [Cooking eggplant slices for Moussaka](https://community.anovaculinary.com/t/cooking-eggplant-slices-for-moussaka/2863)
**Author:** [@RobertV](https://community.anovaculinary.com/u/RobertV)\ **Replies:** 2\ **Last updated:** [December 9, 2016, 5:16am UTC](https://community.anovaculinary.com/t/cooking-eggplant-slices-for-moussaka/2863 "2016-12-09T05:16:36Z")
Hi Community! I am looking for suggestions on the best way to prepare eggplant for use in either moussaka or parmigiana using less oil. Does anyone have experience with using a flavorful broth, or simply dry in a bag?… --- ## [Batch Cooking with Chef Nicole](https://community.anovaculinary.com/t/batch-cooking-with-chef-nicole/2859)
**Author:** [@HunterC](https://community.anovaculinary.com/u/HunterC)\ **Replies:** 1\ **Last updated:** [June 1, 2017, 3:32pm UTC](https://community.anovaculinary.com/t/batch-cooking-with-chef-nicole/2859 "2017-06-01T15:32:10Z")
The Holidays are upon us which means most of us will be cooking for a gaggle of family and friends. Here is @ChefNicole’s tips for batch cooking, so you make more food, spend less time cooking and more time enjoying the … --- ## [New Anova WiFi iOS app ver. 1.22 - GOOD Job!](https://community.anovaculinary.com/t/new-anova-wifi-ios-app-ver-1-22-good-job/2858)
**Author:** [@MrTimmy](https://community.anovaculinary.com/u/MrTimmy)\ **Replies:** 1\ **Last updated:** [December 8, 2016, 10:00pm UTC](https://community.anovaculinary.com/t/new-anova-wifi-ios-app-ver-1-22-good-job/2858 "2016-12-08T22:00:48Z")
Just started using the new 1.22 ver of the iOS app. Nice update, team Anova! -- Apparently consolidated recipes from the other app, added good categories to organize, search, favorites, etc. In celebration I'm using i… --- ## [First sous-vide experience! Thank you Anova](https://community.anovaculinary.com/t/first-sous-vide-experience-thank-you-anova/2848)
**Author:** [@blaze\_125](https://community.anovaculinary.com/u/blaze_125)\ **Replies:** 6\ **Last updated:** [December 9, 2016, 10:02pm UTC](https://community.anovaculinary.com/t/first-sous-vide-experience-thank-you-anova/2848 "2016-12-09T22:02:14Z")
I love BBQ pork ribs since I was a little kid. My own kids love BBQ pork ribs just as much as I do! So all summer, this year, I tried to cook the perfect slabs of ribs. Although I was "getting there", all my attempts pre… --- ## [Protecting your cook with a UPS](https://community.anovaculinary.com/t/protecting-your-cook-with-a-ups/2760)
**Author:** [@fischersd](https://community.anovaculinary.com/u/fischersd)\ **Replies:** 4\ **Last updated:** [December 7, 2016, 7:14pm UTC](https://community.anovaculinary.com/t/protecting-your-cook-with-a-ups/2760 "2016-12-07T19:14:08Z")
We had this topic come up a few times previously. In case people are unaware, in order to protect you from potentially unsafe food, the PC does not restart your cook after a power outage. Having the alternative could b… --- ## [Salted pork has the texture of being brined too long](https://community.anovaculinary.com/t/salted-pork-has-the-texture-of-being-brined-too-long/2727)
**Author:** [@William1](https://community.anovaculinary.com/u/William1)\ **Replies:** 2\ **Last updated:** [December 6, 2016, 9:59pm UTC](https://community.anovaculinary.com/t/salted-pork-has-the-texture-of-being-brined-too-long/2727 "2016-12-06T21:59:53Z")
Tried bone in center cut pork chops last night. Recipe called for seasoning with salt and pepper with a cook time of 80 minutes at 135 degrees. Finished in a fry pan with butter. The chops were ok tender, but were rub… --- ## [Proofing Bread Dough on top of my Sous Vide setup?](https://community.anovaculinary.com/t/proofing-bread-dough-on-top-of-my-sous-vide-setup/2725)
**Author:** [@MrTimmy](https://community.anovaculinary.com/u/MrTimmy)\ **Replies:** 2\ **Last updated:** [December 6, 2016, 12:35am UTC](https://community.anovaculinary.com/t/proofing-bread-dough-on-top-of-my-sous-vide-setup/2725 "2016-12-06T00:35:53Z")
I'd like to start baking bread that needs to proof for 18 to 24 hours before baking. I keep my upstairs apartment cold during the winter with my thermostat set at 68F during the day if I'm home. My downstairs neighbor… --- ## [Sous vide leaf lard rendering?](https://community.anovaculinary.com/t/sous-vide-leaf-lard-rendering/2716)
**Author:** [@NNormann](https://community.anovaculinary.com/u/NNormann)\ **Replies:** 3\ **Last updated:** [January 25, 2019, 2:06pm UTC](https://community.anovaculinary.com/t/sous-vide-leaf-lard-rendering/2716 "2019-01-25T14:06:23Z")
I have almost six pounds of leaf lard from local pampered pigs. Has anyone rendered lard sous vide? Any suggestions for time and temps? Thanks! --- ## [Cooking time and temperature for a shoulder lamb chop](https://community.anovaculinary.com/t/cooking-time-and-temperature-for-a-shoulder-lamb-chop/2683)
**Author:** [@dragon49](https://community.anovaculinary.com/u/dragon49)\ **Replies:** 4\ **Last updated:** [February 22, 2018, 1:56am UTC](https://community.anovaculinary.com/t/cooking-time-and-temperature-for-a-shoulder-lamb-chop/2683 "2018-02-22T01:56:33Z")
I received an Anova Precision Cooker as a gift and want to use it to to cook a fully defrosted shoulder lamb chop. A have a vacuum sealer and vacuum sealer bags and am not looking for any recipe. I just want to know ho… --- ## [Salmon w/ Citrus Zest, Braised Kale & Cherry Tomato, Sorghum Poached Clementine, Soft Scrambled Egg](https://community.anovaculinary.com/t/salmon-w-citrus-zest-braised-kale-cherry-tomato-sorghum-poached-clementine-soft-scrambled-egg/2679)
**Author:** [@colewagoner](https://community.anovaculinary.com/u/colewagoner)\ **Replies:** 1\ **Last updated:** [December 4, 2016, 1:13pm UTC](https://community.anovaculinary.com/t/salmon-w-citrus-zest-braised-kale-cherry-tomato-sorghum-poached-clementine-soft-scrambled-egg/2679 "2016-12-04T13:13:22Z")
Salmon was cooked at 125F for 30 minutes, and eggs were the “Heston’s Sous Vide Scrambled Eggs” found here Heston’s Sous Vide Scrambled Eggs . Added some kale and tomato braised in homemade veggie stock, and then poached… [Previous page](https://community.anovaculinary.com/c/precision-cooker/28.md?no_subcategories=false&page=48) [Next page](https://community.anovaculinary.com/c/precision-cooker/28.md?no_subcategories=false&page=50)