# Anova Precision® Cooker **URL:** https://community.anovaculinary.com/c/precision-cooker/28.md?no_subcategories=false&page=54 [Latest](https://community.anovaculinary.com/latest.md) · [Categories](https://community.anovaculinary.com/categories.md) · [Tags](https://community.anovaculinary.com/tags.md) **Page:** 55 --- ## [Cleaning The Wi-Fi Version](https://community.anovaculinary.com/t/cleaning-the-wi-fi-version/632)
**Author:** [@AngelArs](https://community.anovaculinary.com/u/AngelArs)\ **Replies:** 9\ **Last updated:** [December 2, 2015, 11:17am UTC](https://community.anovaculinary.com/t/cleaning-the-wi-fi-version/632 "2015-12-02T11:17:11Z")
Does the Wi-Fi version completely disassemble for easy cleaning? Mostly concerned with the parts that are submerged in the water. --- ## [Any Good Sous-vide Cooking Magazines?](https://community.anovaculinary.com/t/any-good-sous-vide-cooking-magazines/631)
**Author:** [@AngelArs](https://community.anovaculinary.com/u/AngelArs)\ **Replies:** 2\ **Last updated:** [November 5, 2015, 3:13am UTC](https://community.anovaculinary.com/t/any-good-sous-vide-cooking-magazines/631 "2015-11-05T03:13:44Z")
Does anyone know if there are any good Sous-vide cooking magazines, or any good regular cooking magazines that also cover the subject of Sous-vide? --- ## [Anova Wifi unboxing](https://community.anovaculinary.com/t/anova-wifi-unboxing/624)
**Author:** [@JaySundahl](https://community.anovaculinary.com/u/JaySundahl)\ **Replies:** 5\ **Last updated:** [November 12, 2015, 12:21am UTC](https://community.anovaculinary.com/t/anova-wifi-unboxing/624 "2015-11-12T00:21:13Z")
OK, I received the Wifi preorder from Sept 11 on Oct 31. Shipped on Oct 27. It came in a rectangular box, 8x6x16 inches per Fedex. The shipping box was pretty much the same size as the box inside. No tube, a heavy duty… --- ## [How should I prepare my meats for lunch in office?](https://community.anovaculinary.com/t/how-should-i-prepare-my-meats-for-lunch-in-office/608)
**Author:** [@kennethajm](https://community.anovaculinary.com/u/kennethajm)\ **Replies:** 6\ **Last updated:** [May 11, 2019, 10:53pm UTC](https://community.anovaculinary.com/t/how-should-i-prepare-my-meats-for-lunch-in-office/608 "2019-05-11T22:53:04Z")
Hi Guys, Need your advise on how I csn prepare food in advance to bring to office for lunch. I typically pack lunch for Mondays to Thursdays and I was thinking if I can possibly cook my chicken breast few days in advan… --- ## [Anova wifi pre-order shipping for Canada](https://community.anovaculinary.com/t/anova-wifi-pre-order-shipping-for-canada/605)
**Author:** [@anova\_novice](https://community.anovaculinary.com/u/anova_novice)\ **Replies:** 10\ **Last updated:** [November 5, 2015, 1:42am UTC](https://community.anovaculinary.com/t/anova-wifi-pre-order-shipping-for-canada/605 "2015-11-05T01:42:52Z")
I placed a pre-order for the wifi version, and it shows as shipping in 'Oct 2015'. Do you have any more details yet when orders will start shipping to Canada? I placed my order in early September. --- ## [Beef kidney following Thomas Keller instructions](https://community.anovaculinary.com/t/beef-kidney-following-thomas-keller-instructions/603)
**Author:** [@Helen](https://community.anovaculinary.com/u/Helen)\ **Replies:** 4\ **Last updated:** [September 26, 2015, 10:55pm UTC](https://community.anovaculinary.com/t/beef-kidney-following-thomas-keller-instructions/603 "2015-09-26T22:55:13Z")
This seemed lot of work at first glance but it wasn't that bad. rendered fat, wrapped in fat, rolled, chilled, wrapped chilled, rewrapped, tied, chilled and cooked. I had also presoaked in milk. It was actually pretty … --- ## [Refigeratng before cooking sous vide (Thomas Keller)](https://community.anovaculinary.com/t/refigeratng-before-cooking-sous-vide-thomas-keller/600)
**Author:** [@Helen](https://community.anovaculinary.com/u/Helen)\ **Replies:** 2\ **Last updated:** [September 23, 2015, 7:15pm UTC](https://community.anovaculinary.com/t/refigeratng-before-cooking-sous-vide-thomas-keller/600 "2015-09-23T19:15:36Z")
I just read (actually read) the French Laundry cookbook. Very easy read and lots of nice pictures. Basically for high end restaurant use but as a friend lent me his I read it cover to cover. He recommends refrigerating … --- ## [Chuck / Top Blade Steaks 28h @ 132F - dry AND chewy!?](https://community.anovaculinary.com/t/chuck-top-blade-steaks-28h-132f-dry-and-chewy/599)
**Author:** [@Brazoragh](https://community.anovaculinary.com/u/Brazoragh)\ **Replies:** 10\ **Last updated:** [January 2, 2021, 11:56am UTC](https://community.anovaculinary.com/t/chuck-top-blade-steaks-28h-132f-dry-and-chewy/599 "2021-01-02T11:56:45Z")
After having a vegetarian visitor for 3 weeks, I was finally able to use my new Precision Cooker with meat. So I bought some "Choice Top Blade Steaks" from my local Kroger. I guess they took some Chuck, divided it into s… --- ## [Question on a 12hr cooking time and when to start](https://community.anovaculinary.com/t/question-on-a-12hr-cooking-time-and-when-to-start/598)
**Author:** [@Micmb](https://community.anovaculinary.com/u/Micmb)\ **Replies:** 3\ **Last updated:** [October 19, 2015, 11:03pm UTC](https://community.anovaculinary.com/t/question-on-a-12hr-cooking-time-and-when-to-start/598 "2015-10-19T23:03:49Z")
Just got my sous vide setup and the first few have come out great. Am anxious to (re)try a skirt steak recipe that was very flavorful but unfortunately of course the meat was tough. So I see that flank steak, skirt steak… --- ## [How to cook egg yolks for carbonara sauce](https://community.anovaculinary.com/t/how-to-cook-egg-yolks-for-carbonara-sauce/593)
**Author:** [@Tommyboy65](https://community.anovaculinary.com/u/Tommyboy65)\ **Replies:** 1\ **Last updated:** [December 12, 2016, 11:50pm UTC](https://community.anovaculinary.com/t/how-to-cook-egg-yolks-for-carbonara-sauce/593 "2016-12-12T23:50:28Z")
is there a quick way to cook egg yolks so they are runny but have some nice viscosity. Want to use it to coat pasta. --- ## [Question about multiple Anova tubs and steaks](https://community.anovaculinary.com/t/question-about-multiple-anova-tubs-and-steaks/592)
**Author:** [@griz7674](https://community.anovaculinary.com/u/griz7674)\ **Replies:** 3\ **Last updated:** [September 4, 2015, 11:23pm UTC](https://community.anovaculinary.com/t/question-about-multiple-anova-tubs-and-steaks/592 "2015-09-04T23:23:19Z")
I am setting up a cigar lounge and plan on offering Friday night steaks to the members. I want to set up three tubs each with their own Anova's. There will be a rare, medium and well done tub. I am wanting to keep the… --- ## [Cooking time](https://community.anovaculinary.com/t/cooking-time/590)
**Author:** [@marshmere](https://community.anovaculinary.com/u/marshmere)\ **Replies:** 1\ **Last updated:** [August 31, 2015, 12:38pm UTC](https://community.anovaculinary.com/t/cooking-time/590 "2015-08-31T12:38:27Z")
In the general guide there are 2 times for each type of food, is that the range at which they will bone, or is the larger number the recommended time at which the food should be held? --- ## [NY Strip](https://community.anovaculinary.com/t/ny-strip/589)
**Author:** [@Sam](https://community.anovaculinary.com/u/Sam)\ **Replies:** 8\ **Last updated:** [March 4, 2016, 8:12am UTC](https://community.anovaculinary.com/t/ny-strip/589 "2016-03-04T08:12:51Z")
Still practicing. This is (was) a NY Strip. Almost 21 ounces. 1.5 inches thick. Cooked at 135°F from frozen for 3 hours... maybe a little longer. I seared it in a Lodge CI skillet. Added a couple of strips of BACON!!!! a… --- ## [Blond chocolate](https://community.anovaculinary.com/t/blond-chocolate/587)
**Author:** [@Quinten](https://community.anovaculinary.com/u/Quinten)\ **Replies:** 3\ **Last updated:** [October 16, 2015, 4:54pm UTC](https://community.anovaculinary.com/t/blond-chocolate/587 "2015-10-16T16:54:10Z")
Hi everyone, For those who haven’t heard about it before, Valrhona has released a new type of chocolate on the market: ‘blond chocolate’. Basically it is caramelized white chocolate and supposedly it was invented by lea… --- ## [Suckling pig](https://community.anovaculinary.com/t/suckling-pig/586)
**Author:** [@Pippi](https://community.anovaculinary.com/u/Pippi)\ **Replies:** 12\ **Last updated:** [September 8, 2015, 11:50pm UTC](https://community.anovaculinary.com/t/suckling-pig/586 "2015-09-08T23:50:00Z")
Does anybody have any first hand experience with suckling pig shoulder? Time and temp? --- ## [APC says 62.5c, Thermapen says 62.1. I'm happy with that](https://community.anovaculinary.com/t/apc-says-62-5c-thermapen-says-62-1-im-happy-with-that/585)
**Author:** [@Simon\_C](https://community.anovaculinary.com/u/Simon_C)\ **Replies:** 2\ **Last updated:** [November 1, 2015, 8:48pm UTC](https://community.anovaculinary.com/t/apc-says-62-5c-thermapen-says-62-1-im-happy-with-that/585 "2015-11-01T20:48:06Z")
'nuf said --- ## [How do you "hold temperature"?](https://community.anovaculinary.com/t/how-do-you-hold-temperature/582)
**Author:** [@melora98](https://community.anovaculinary.com/u/melora98)\ **Replies:** 1\ **Last updated:** [August 9, 2015, 12:14pm UTC](https://community.anovaculinary.com/t/how-do-you-hold-temperature/582 "2015-08-09T12:14:06Z")
This is the first time I'm trying out my Anova even though I've had it for almost a year! I'm making brats in beer. I've heard that after the cooking time is finished, you can set it so it'll keep the meat warm for howev… --- ## [Meal Prep Question](https://community.anovaculinary.com/t/meal-prep-question/578)
**Author:** [@Cypher](https://community.anovaculinary.com/u/Cypher)\ **Replies:** 5\ **Last updated:** [September 23, 2015, 7:08pm UTC](https://community.anovaculinary.com/t/meal-prep-question/578 "2015-09-23T19:08:06Z")
Hi All, Looking into buying one of these for myself but had a question revolving around meal prep. I plan on buying a large amount of meat/veggies and then placing them in bags, sealing them and then freezing them. Once… --- ## [Spare Rib Tips-brisket Twice cooked and wonderful](https://community.anovaculinary.com/t/spare-rib-tips-brisket-twice-cooked-and-wonderful/576)
**Author:** [@Helen](https://community.anovaculinary.com/u/Helen)\ **Replies:** 1\ **Last updated:** [August 4, 2015, 12:38pm UTC](https://community.anovaculinary.com/t/spare-rib-tips-brisket-twice-cooked-and-wonderful/576 "2015-08-04T12:38:38Z")
Probably the most tender and succulent ribs I have tried and I have eaten a lot of ribs. These are the worst cut of pork for spare ribs, the part the store hides under when you buy side ribs. The part where the cartilage… --- ## [Reheat Twice?](https://community.anovaculinary.com/t/reheat-twice/575)
**Author:** [@tivoli](https://community.anovaculinary.com/u/tivoli)\ **Replies:** 1\ **Last updated:** [August 4, 2015, 2:07am UTC](https://community.anovaculinary.com/t/reheat-twice/575 "2015-08-04T02:07:47Z")
Hello! A few days ago I cooked some pork loin slices with the Anova sous vide. Rather than eating them, I put them in an ice bath and into the refrigerator. FYI, they were tightly vacuum sealed. Two days after (yesterday… --- ## [St. Louis Style Ribs 24 Hour Sous Vide](https://community.anovaculinary.com/t/st-louis-style-ribs-24-hour-sous-vide/574)
**Author:** [@raa59](https://community.anovaculinary.com/u/raa59)\ **Replies:** 2\ **Last updated:** [October 11, 2015, 6:09pm UTC](https://community.anovaculinary.com/t/st-louis-style-ribs-24-hour-sous-vide/574 "2015-10-11T18:09:10Z")
Here are the results of the 1st Ribs done Sous Vide. Finish on Grill with a Smoked Peach Glaze Delicious 138 Degrees F / 24 Hours \[Sous Vide Pork Ribs Grill\] \[Sous Vide Pork Ribs\] --- ## [What am I doing wrong?](https://community.anovaculinary.com/t/what-am-i-doing-wrong/568)
**Author:** [@steading](https://community.anovaculinary.com/u/steading)\ **Replies:** 1\ **Last updated:** [July 27, 2015, 12:46pm UTC](https://community.anovaculinary.com/t/what-am-i-doing-wrong/568 "2015-07-27T12:46:05Z")
I have loved my Anova Sous Vide since I received it in December 2014. But lately I do not seem to be able to recreate my earlier fantastic results.... Last week, I cooked loin lamb cops as recommended in the recipe "Mo… --- ## [Is it OK to freeze the meat after you sous vide them?](https://community.anovaculinary.com/t/is-it-ok-to-freeze-the-meat-after-you-sous-vide-them/567)
**Author:** [@uat1](https://community.anovaculinary.com/u/uat1)\ **Replies:** 7\ **Last updated:** [November 4, 2015, 6:02pm UTC](https://community.anovaculinary.com/t/is-it-ok-to-freeze-the-meat-after-you-sous-vide-them/567 "2015-11-04T18:02:52Z")
This weekend I had the best pork chop I ever had, however, sous vide can definitly be time consuming. Is it OK to sous vide a bunch of pork chops and store them in the freezer so that I can sear them whenever I am want t… --- ## [Herbs and Oil](https://community.anovaculinary.com/t/herbs-and-oil/566)
**Author:** [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\ **Replies:** 0\ **Last updated:** [July 25, 2015, 2:09pm UTC](https://community.anovaculinary.com/t/herbs-and-oil/566 "2015-07-25T14:09:27Z")
It has been the perfect Summer for a garden here in the US Midwest. My garden is flourishing and I have more fresh herbs than I know what to do with. An article at ChefSteps http://www.chefsteps.com/activities/tips-tric… --- ## [Searing in ridged or non-ridged cast iron grill pan](https://community.anovaculinary.com/t/searing-in-ridged-or-non-ridged-cast-iron-grill-pan/565)
**Author:** [@uat1](https://community.anovaculinary.com/u/uat1)\ **Replies:** 4\ **Last updated:** [July 24, 2015, 9:35am UTC](https://community.anovaculinary.com/t/searing-in-ridged-or-non-ridged-cast-iron-grill-pan/565 "2015-07-24T09:35:47Z")
When searing, do you sear it on a ridged or non-ridged cast iron grill pan? Which one produces better result for you? --- ## [Is there any way to slow down the cook time?](https://community.anovaculinary.com/t/is-there-any-way-to-slow-down-the-cook-time/563)
**Author:** [@Matt78777](https://community.anovaculinary.com/u/Matt78777)\ **Replies:** 4\ **Last updated:** [August 6, 2015, 3:34pm UTC](https://community.anovaculinary.com/t/is-there-any-way-to-slow-down-the-cook-time/563 "2015-08-06T15:34:50Z")
I love my sous vide. I've made salmon, ny strip steaks, filet mignon, chicken and eggs since my wife gave it to me a few weeks ago. By far the best thing for me and my wife are the thick filet steaks that come out perfec… --- ## [Fyi \> Low Temp Cooking Chart at CookingIssues.com](https://community.anovaculinary.com/t/fyi-low-temp-cooking-chart-at-cookingissues-com/560)
**Author:** [@222fbj](https://community.anovaculinary.com/u/222fbj)\ **Replies:** 2\ **Last updated:** [July 23, 2015, 5:53pm UTC](https://community.anovaculinary.com/t/fyi-low-temp-cooking-chart-at-cookingissues-com/560 "2015-07-23T17:53:05Z")
I’m a ‘sous vide noob’ and was confused on the issue of cooking safety when using low temperatures. For example, 165F is generally given as a safe temperature for chicken (to ensure bacteria are dead). As a ‘noob’ the… --- ## [One cheap and easy trick that you all need (and that Anova should sell)](https://community.anovaculinary.com/t/one-cheap-and-easy-trick-that-you-all-need-and-that-anova-should-sell/559)
**Author:** [@Simon\_C](https://community.anovaculinary.com/u/Simon_C)\ **Replies:** 8\ **Last updated:** [January 24, 2016, 12:13am UTC](https://community.anovaculinary.com/t/one-cheap-and-easy-trick-that-you-all-need-and-that-anova-should-sell/559 "2016-01-24T00:13:10Z")
Here you go . . . a gasket! Improve energy efficiency, and prevent condensation affecting the APC. This does the job brilliantly, with less than $10 of materials and less than 10 minutes of time. Start with a cheap shee… --- ## [Is it possible to cook 2 steaks with different doness in the same batch?](https://community.anovaculinary.com/t/is-it-possible-to-cook-2-steaks-with-different-doness-in-the-same-batch/557)
**Author:** [@uat1](https://community.anovaculinary.com/u/uat1)\ **Replies:** 3\ **Last updated:** [July 30, 2015, 9:31pm UTC](https://community.anovaculinary.com/t/is-it-possible-to-cook-2-steaks-with-different-doness-in-the-same-batch/557 "2015-07-30T21:31:54Z")
In my household, I like my steak medium rare but the kids and wife like medium, is it possible to somehow cook the steaks with different doness in the same batch (2 different sealed bag of course)? My concern is that If… --- ## [I am baffled by the cooking time, please help me sous vide my first steak](https://community.anovaculinary.com/t/i-am-baffled-by-the-cooking-time-please-help-me-sous-vide-my-first-steak/556)
**Author:** [@uat1](https://community.anovaculinary.com/u/uat1)\ **Replies:** 4\ **Last updated:** [July 19, 2015, 8:44pm UTC](https://community.anovaculinary.com/t/i-am-baffled-by-the-cooking-time-please-help-me-sous-vide-my-first-steak/556 "2015-07-19T20:44:49Z")
I received my Anova from mail today and I am so excited to sous vide my first ribeye to impress my family. I downloaded the android app and started to look into cooking temp and time. I understand that the cooking time … [Previous page](https://community.anovaculinary.com/c/precision-cooker/28.md?no_subcategories=false&page=53) [Next page](https://community.anovaculinary.com/c/precision-cooker/28.md?no_subcategories=false&page=55)