# Anova Precision® Cooker **URL:** https://community.anovaculinary.com/c/precision-cooker/28.md?no_subcategories=false&page=50 [Latest](https://community.anovaculinary.com/latest.md) · [Categories](https://community.anovaculinary.com/categories.md) · [Tags](https://community.anovaculinary.com/tags.md) **Page:** 51 --- ## [Set time to start cooking?](https://community.anovaculinary.com/t/set-time-to-start-cooking/2666)
**Author:** [@lwalsh](https://community.anovaculinary.com/u/lwalsh)\ **Replies:** 6\ **Last updated:** [February 10, 2017, 2:55pm UTC](https://community.anovaculinary.com/t/set-time-to-start-cooking/2666 "2017-02-10T14:55:30Z")
I often leave for work with my meal waiting in an ice bath. Why can't you set a time for the cooking to begin? If you want to eat at 6pm and the normal cook time is 45 minutes plus an extra hour for the ice to melt you… --- ## [How to have my ribye steak ready 10 hours later with the WI\_FI Precision Cooker?](https://community.anovaculinary.com/t/how-to-have-my-ribye-steak-ready-10-hours-later-with-the-wi-fi-precision-cooker/2654)
**Author:** [@VLin](https://community.anovaculinary.com/u/VLin)\ **Replies:** 3\ **Last updated:** [December 4, 2016, 9:22pm UTC](https://community.anovaculinary.com/t/how-to-have-my-ribye-steak-ready-10-hours-later-with-the-wi-fi-precision-cooker/2654 "2016-12-04T21:22:33Z")
I'm new to use the WI\_FI Precision Cooker and would like to learn how to have my steak ready when I come home 10 hours later after preparing it according to the instructions before leaving home. Based on my experiment… --- ## [Roast for 35 people?](https://community.anovaculinary.com/t/roast-for-35-people/2645)
**Author:** [@Jcsieben](https://community.anovaculinary.com/u/Jcsieben)\ **Replies:** 4\ **Last updated:** [December 3, 2016, 11:27pm UTC](https://community.anovaculinary.com/t/roast-for-35-people/2645 "2016-12-03T23:27:50Z")
I want to show off my new precision cooker at our Company Christmas party next Friday. Can anyone help me on size of roast, type of roast, for 35 people? Can the PC work with that size of roast? Jeff --- ## [Octopus, seeking advice](https://community.anovaculinary.com/t/octopus-seeking-advice/2637)
**Author:** [@Seven333](https://community.anovaculinary.com/u/Seven333)\ **Replies:** 1\ **Last updated:** [December 2, 2016, 9:57pm UTC](https://community.anovaculinary.com/t/octopus-seeking-advice/2637 "2016-12-02T21:57:10Z")
I picked up a +/- 4 pound octopus (frozen, raw, uncleaned) yesterday and plan on SV'ing it tomorrow. Octopus is rarely seen around here outside of some Greek, Italian or Japanese restaurants so I order it whenever it's a… --- ## [Bone-In THICK Pork Chop](https://community.anovaculinary.com/t/bone-in-thick-pork-chop/1481)
**Author:** [@colewagoner](https://community.anovaculinary.com/u/colewagoner)\ **Replies:** 1\ **Last updated:** [December 1, 2016, 3:00pm UTC](https://community.anovaculinary.com/t/bone-in-thick-pork-chop/1481 "2016-12-01T15:00:02Z")
2 1/2" thick pork chop was cooked at 135F for 2 hours and then chilled for a few minutes still in the bag before the sear. I like this method because you can get a really great sear because your risk of overcooking durin… --- ## [Bourbon Glazed Salmon w/ Sweet Potato Relish, Crispy Sage, Blue Grits](https://community.anovaculinary.com/t/bourbon-glazed-salmon-w-sweet-potato-relish-crispy-sage-blue-grits/1480)
**Author:** [@colewagoner](https://community.anovaculinary.com/u/colewagoner)\ **Replies:** 4\ **Last updated:** [March 12, 2017, 11:57pm UTC](https://community.anovaculinary.com/t/bourbon-glazed-salmon-w-sweet-potato-relish-crispy-sage-blue-grits/1480 "2017-03-12T23:57:27Z")
One of the more recent dishes I have done, some bourbon glazed salmon! Recipe is bit intensive, but the sous vide portion (salmon) is dead simple, and the star of the dish. You can cook the fish at whichever temp you lik… --- ## [Cook Frozen Salmon](https://community.anovaculinary.com/t/cook-frozen-salmon/1476)
**Author:** [@marioGomez](https://community.anovaculinary.com/u/marioGomez)\ **Replies:** 2\ **Last updated:** [December 1, 2016, 7:11pm UTC](https://community.anovaculinary.com/t/cook-frozen-salmon/1476 "2016-12-01T19:11:37Z")
I want to cook Salmon (medium), i have 2 frozen pieces: -\> 0.40 lb - 0.78 in -\> 0.52 lb - 1.1 in I need to put one first and X minutos after the other? I need to change de temp or the time because of the initial te… --- ## [Different doneness](https://community.anovaculinary.com/t/different-doneness/1444)
**Author:** [@MarkFugs](https://community.anovaculinary.com/u/MarkFugs)\ **Replies:** 4\ **Last updated:** [January 11, 2018, 8:02am UTC](https://community.anovaculinary.com/t/different-doneness/1444 "2018-01-11T08:02:14Z")
So in our family everyone likes their steak done differently. Is there a good way to cook steak so that I end up with one being medium and another medium rare? Is it just a matter of cooking the medium steak one first,… --- ## [How much water? How many steaks?](https://community.anovaculinary.com/t/how-much-water-how-many-steaks/1304)
**Author:** [@scottie](https://community.anovaculinary.com/u/scottie)\ **Replies:** 16\ **Last updated:** [June 11, 2018, 6:13pm UTC](https://community.anovaculinary.com/t/how-much-water-how-many-steaks/1304 "2018-06-11T18:13:37Z")
Just bought my first APC and i'm so pumped! we are having a dinner party over christmas, and wanted to know whats the max amount of water i can use? and how many steaks can i put in my container? is there a limit at… --- ## [Bottom touch or Hovering?](https://community.anovaculinary.com/t/bottom-touch-or-hovering/1281)
**Author:** [@GregGriff](https://community.anovaculinary.com/u/GregGriff)\ **Replies:** 1\ **Last updated:** [November 27, 2016, 5:42pm UTC](https://community.anovaculinary.com/t/bottom-touch-or-hovering/1281 "2016-11-27T17:42:53Z")
Should the device be touching the bottom of the pot or hovering in the water? Or does it mater either way? --- ## [Bluetooth vs WIFi](https://community.anovaculinary.com/t/bluetooth-vs-wifi/1276)
**Author:** [@dude](https://community.anovaculinary.com/u/dude)\ **Replies:** 2\ **Last updated:** [November 27, 2016, 5:34pm UTC](https://community.anovaculinary.com/t/bluetooth-vs-wifi/1276 "2016-11-27T17:34:16Z")
It seems these are 2 different devices but this web page only sells bluetooth. I have wifi on my computer but only bluetooth device. Any way to access timer? --- ## [Can't set timer](https://community.anovaculinary.com/t/cant-set-timer/1274)
**Author:** [@dude](https://community.anovaculinary.com/u/dude)\ **Replies:** 2\ **Last updated:** [November 27, 2016, 5:33pm UTC](https://community.anovaculinary.com/t/cant-set-timer/1274 "2016-11-27T17:33:29Z")
How do you set the timer without Bluetooth? I don't have a smartphone. BTW, the User Guide is worhless. --- ## [Does the water have to be at temp before putting food in?](https://community.anovaculinary.com/t/does-the-water-have-to-be-at-temp-before-putting-food-in/1265)
**Author:** [@Josie77](https://community.anovaculinary.com/u/Josie77)\ **Replies:** 4\ **Last updated:** [November 27, 2016, 6:23pm UTC](https://community.anovaculinary.com/t/does-the-water-have-to-be-at-temp-before-putting-food-in/1265 "2016-11-27T18:23:01Z")
I was wondering if the water needs to be at temp before putting food in and if it does how does the WiFi app work ? I wanted to put food in before I go to work and then switch it on before I come home can I do this ? Tha… --- ## [Sous vide eggs then frying them to get hardened whites and soft yolks](https://community.anovaculinary.com/t/sous-vide-eggs-then-frying-them-to-get-hardened-whites-and-soft-yolks/1248)
**Author:** [@PaulR](https://community.anovaculinary.com/u/PaulR)\ **Replies:** 3\ **Last updated:** [December 2, 2016, 1:41pm UTC](https://community.anovaculinary.com/t/sous-vide-eggs-then-frying-them-to-get-hardened-whites-and-soft-yolks/1248 "2016-12-02T13:41:30Z")
My wife loves fried eggs. She hates runny whites but loves runny yolks. Has anyone tried partially cooking the eggs in their shells, bring the whites up to close to setting, with the yolks in the centre still cool, then … --- ## [Hello All, looking for a cambro lid in canada](https://community.anovaculinary.com/t/hello-all-looking-for-a-cambro-lid-in-canada/1244)
**Author:** [@gwertheim](https://community.anovaculinary.com/u/gwertheim)\ **Replies:** 14\ **Last updated:** [December 10, 2016, 2:40pm UTC](https://community.anovaculinary.com/t/hello-all-looking-for-a-cambro-lid-in-canada/1244 "2016-12-10T14:40:58Z")
Hello All, Just ordered an anova Wifi a couple of days ago. Living in Toronto, Canada I am ripped off daily whenever I buy quality kitchen gear. can anyone in Canada recommend a lid for my 4.5 q cambro which has a hol… --- ## [Quail breasts and legs](https://community.anovaculinary.com/t/quail-breasts-and-legs/1238)
**Author:** [@pvdj446](https://community.anovaculinary.com/u/pvdj446)\ **Replies:** 2\ **Last updated:** [November 26, 2016, 7:46pm UTC](https://community.anovaculinary.com/t/quail-breasts-and-legs/1238 "2016-11-26T19:46:07Z")
Im going to try quail legs and breast with my anova. Since these are pretty small I presume that the time in the water wouldn't be that long. Anyonehas any idea or experience with those? Thx in advance Peter --- ## [Fish Tank Water](https://community.anovaculinary.com/t/fish-tank-water/1235)
**Author:** [@dnaDan](https://community.anovaculinary.com/u/dnaDan)\ **Replies:** 3\ **Last updated:** [November 27, 2016, 5:14pm UTC](https://community.anovaculinary.com/t/fish-tank-water/1235 "2016-11-27T17:14:58Z")
Way off the topic of cooking but hey. I realised today that the sous vide'd water and my Anova cooker are a perfect recipe for fish tank water changes. After a cook, when the water has cooled enough, it's surely perfec… --- ## [Video: The Secret to the Perfect Sear](https://community.anovaculinary.com/t/video-the-secret-to-the-perfect-sear/1222)
**Author:** [@HunterC](https://community.anovaculinary.com/u/HunterC)\ **Replies:** 15\ **Last updated:** [May 2, 2018, 12:51pm UTC](https://community.anovaculinary.com/t/video-the-secret-to-the-perfect-sear/1222 "2018-05-02T12:51:10Z")
Hey Community! After talking to a lot of you a new customers, I decided to make a few videos to help people have an amazing first cook by answering some of the most common questions when people first start. So here is … --- ## [Video: The Immersion Method](https://community.anovaculinary.com/t/video-the-immersion-method/1221)
**Author:** [@HunterC](https://community.anovaculinary.com/u/HunterC)\ **Replies:** 3\ **Last updated:** [November 25, 2017, 9:00am UTC](https://community.anovaculinary.com/t/video-the-immersion-method/1221 "2017-11-25T09:00:22Z")
Hey Community! After talking to a lot of you a new customers, I decided to make a few videos to help people have an amazing first cook by answering some of the most common questions when people first start. I get a lot… --- ## [Time/temp chart WITH tickness?](https://community.anovaculinary.com/t/time-temp-chart-with-tickness/1205)
**Author:** [@spacekiek](https://community.anovaculinary.com/u/spacekiek)\ **Replies:** 3\ **Last updated:** [November 30, 2016, 11:15pm UTC](https://community.anovaculinary.com/t/time-temp-chart-with-tickness/1205 "2016-11-30T23:15:14Z")
Hi all, I can find several Anova Charts/guides, but it rarely states for what kind of thickness this is related to. For example "pork chops" are 2"/5cm, but the standard tickness I can find in the shop is less then 1"/… --- ## [Sous Vide Spaghetti Squash?](https://community.anovaculinary.com/t/sous-vide-spaghetti-squash/1196)
**Author:** [@Dennis](https://community.anovaculinary.com/u/Dennis)\ **Replies:** 2\ **Last updated:** [January 17, 2021, 11:21pm UTC](https://community.anovaculinary.com/t/sous-vide-spaghetti-squash/1196 "2021-01-17T23:21:17Z")
Hey~ Has anyone tried cooking spaghetti squash in the sous vide? I know other squashes work well, and sous vide could be a good way to make it while I'm out of house so it is ready when I get back. Any suggestion… --- ## [Has anyone made Chef Steps Brisket?](https://community.anovaculinary.com/t/has-anyone-made-chef-steps-brisket/1188)
**Author:** [@muzicman82](https://community.anovaculinary.com/u/muzicman82)\ **Replies:** 4\ **Last updated:** [August 18, 2017, 10:08am UTC](https://community.anovaculinary.com/t/has-anyone-made-chef-steps-brisket/1188 "2017-08-18T10:08:52Z")
All- I've just started the brine on a 13lb Brisket, using the Chef Steps recipe. Has anyone done this one? My main area of question concerns timing a meal with this. Given that the brisket is going to sous vide for … --- ## [Quantity of Salmon](https://community.anovaculinary.com/t/quantity-of-salmon/1182)
**Author:** [@maplewood](https://community.anovaculinary.com/u/maplewood)\ **Replies:** 3\ **Last updated:** [November 21, 2016, 10:43pm UTC](https://community.anovaculinary.com/t/quantity-of-salmon/1182 "2016-11-21T22:43:04Z")
I’d like to make salmon for a crowd (I’ll need to make about 5 lbs of fish). Can I do that all at once? And how long can I safely hold the fish before serving? The Serious Eats article suggests not holding it very lo… --- ## [Anova Food Nerd Q+A: Simple Sous Vide Stuffing](https://community.anovaculinary.com/t/anova-food-nerd-q-a-simple-sous-vide-stuffing/1177)
**Author:** [@HunterC](https://community.anovaculinary.com/u/HunterC)\ **Replies:** 0\ **Last updated:** [November 19, 2016, 10:31pm UTC](https://community.anovaculinary.com/t/anova-food-nerd-q-a-simple-sous-vide-stuffing/1177 "2016-11-19T22:31:09Z")
Our very own Anova Food Nerd @Liz11 is here to answer questions about her awesome recipe Simple Sous Vide Stuffing for Thanksgiving, which was featured on the Anova Blog Her recipe is spectacular and simple, so y… --- ## [Why does my steak look so pale?](https://community.anovaculinary.com/t/why-does-my-steak-look-so-pale/1168)
**Author:** [@lordbodom1](https://community.anovaculinary.com/u/lordbodom1)\ **Replies:** 15\ **Last updated:** [November 2, 2020, 10:13pm UTC](https://community.anovaculinary.com/t/why-does-my-steak-look-so-pale/1168 "2020-11-02T22:13:56Z")
This is probably a stupid question. I have been trying steak sou vide medium rare. The temperatures are fine but no matter what the interior color looks pale and not red like all these pictures I see. Is it the quality o… --- ## [Duck Breast Texture](https://community.anovaculinary.com/t/duck-breast-texture/1158)
**Author:** [@BerlinDave](https://community.anovaculinary.com/u/BerlinDave)\ **Replies:** 13\ **Last updated:** [October 8, 2026, 10:02pm UTC](https://community.anovaculinary.com/t/duck-breast-texture/1158 "2026-10-08T22:02:07Z")
I made the Duck Breast a la Orange last night and cooked it exactly as per the recipe in the WiFi App. 57.2 C for 3.5 hours. Finished as per instructions but the finished breasts while tasting good had a texture almost i… --- ## [Video: Unboxing Your New Anova!](https://community.anovaculinary.com/t/video-unboxing-your-new-anova/1143)
**Author:** [@HunterC](https://community.anovaculinary.com/u/HunterC)\ **Replies:** 0\ **Last updated:** [November 18, 2016, 12:59am UTC](https://community.anovaculinary.com/t/video-unboxing-your-new-anova/1143 "2016-11-18T00:59:05Z")
What to expect when you receive your brand new Anova Precision Cooker! Check out these other helpful videos! Video: The Secret to the Perfect Sear Video: The Immersion Method Video: Setting the Timer and… --- ## [Question about time](https://community.anovaculinary.com/t/question-about-time/1131)
**Author:** [@felku](https://community.anovaculinary.com/u/felku)\ **Replies:** 3\ **Last updated:** [November 17, 2016, 3:20pm UTC](https://community.anovaculinary.com/t/question-about-time/1131 "2016-11-17T15:20:15Z")
I just got my Anova precision cooker and I want to make a first try with NY strip steak. From what I still confuse is about how much time I should let the steak cook in the bag. My steak is 2 inch tick. In must of the r… --- ## [Two recipes into one meal - Flank Steak and Poached Asparagus](https://community.anovaculinary.com/t/two-recipes-into-one-meal-flank-steak-and-poached-asparagus/1108)
**Author:** [@MrTimmy](https://community.anovaculinary.com/u/MrTimmy)\ **Replies:** 1\ **Last updated:** [November 14, 2016, 9:47pm UTC](https://community.anovaculinary.com/t/two-recipes-into-one-meal-flank-steak-and-poached-asparagus/1108 "2016-11-14T21:47:59Z")
I've been happily cooking sous vide with a Anova WiFi Precision Cooker for a few months now, but continue to wrestle with combining more than one recipe into a full meal. Friday I cooked a regular Costco flank steak (… --- ## [Meat is very pink no matter what temp](https://community.anovaculinary.com/t/meat-is-very-pink-no-matter-what-temp/1015)
**Author:** [@Tarfito](https://community.anovaculinary.com/u/Tarfito)\ **Replies:** 17\ **Last updated:** [January 7, 2017, 1:49am UTC](https://community.anovaculinary.com/t/meat-is-very-pink-no-matter-what-temp/1015 "2017-01-07T01:49:26Z")
\[image\] These burgers are ....from left to right (160 for 40 mi , 155 for 40min, 144 for 40min 137 for 60 min) as you can see they were all noticeably pink. almost indistinguishable . Anyone have a clue what's going on… [Previous page](https://community.anovaculinary.com/c/precision-cooker/28.md?no_subcategories=false&page=49) [Next page](https://community.anovaculinary.com/c/precision-cooker/28.md?no_subcategories=false&page=51)