# Anova Precision® Cooker **URL:** https://community.anovaculinary.com/c/precision-cooker/28.md?no_subcategories=false&page=58 [Latest](https://community.anovaculinary.com/latest.md) · [Categories](https://community.anovaculinary.com/categories.md) · [Tags](https://community.anovaculinary.com/tags.md) **Page:** 59 --- ## [Convenience store suggestions](https://community.anovaculinary.com/t/convenience-store-suggestions/400)
**Author:** [@Comox](https://community.anovaculinary.com/u/Comox)\ **Replies:** 6\ **Last updated:** [April 23, 2015, 7:39pm UTC](https://community.anovaculinary.com/t/convenience-store-suggestions/400 "2015-04-23T19:39:46Z")
I own a small convenience store and I am looking for suggestions on a prepared food product that is easy and preferably no searing involved. I was thinking Baby Back Ribs or a steak sandwich. I think Sous Vide is perfe… --- ## [High and Low Water](https://community.anovaculinary.com/t/high-and-low-water/399)
**Author:** [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\ **Replies:** 3\ **Last updated:** [April 8, 2015, 10:15pm UTC](https://community.anovaculinary.com/t/high-and-low-water/399 "2015-04-08T22:15:09Z")
A small suggestion. It would be very convenient if the high and low water marker were around the entire circumference of the unit. This would allow you to see them no matter which way the unit is oriented. --- ## [Sous Vide Smoked Beer Braised Short Ribs-way too much salt](https://community.anovaculinary.com/t/sous-vide-smoked-beer-braised-short-ribs-way-too-much-salt/398)
**Author:** [@bocaboy](https://community.anovaculinary.com/u/bocaboy)\ **Replies:** 2\ **Last updated:** [April 9, 2015, 9:58pm UTC](https://community.anovaculinary.com/t/sous-vide-smoked-beer-braised-short-ribs-way-too-much-salt/398 "2015-04-09T21:58:16Z")
I'm a new owner of a Anova Sous Vide Precision Cooker. My first adventure was to make the Sous Vide Smoked Beer-Braised Short Rib recipe from the Anova site and use the meat and resulting gravy for a ragu over pappardell… --- ## [Accidental Discovery](https://community.anovaculinary.com/t/accidental-discovery/397)
**Author:** [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\ **Replies:** 5\ **Last updated:** [April 11, 2015, 11:08am UTC](https://community.anovaculinary.com/t/accidental-discovery/397 "2015-04-11T11:08:15Z")
I was tasked with cooking carrots sous vide for the family gathering tonight at my daughters house. I am using a plastic tub as a vessel and a dinner plate to hold it under water.. I saw a question somewhere on how to ke… --- ## [Cooking multiple Steaks](https://community.anovaculinary.com/t/cooking-multiple-steaks/396)
**Author:** [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\ **Replies:** 6\ **Last updated:** [April 26, 2016, 9:18pm UTC](https://community.anovaculinary.com/t/cooking-multiple-steaks/396 "2016-04-26T21:18:10Z")
When the family was over for a steak dinner I knew they would want 3 different levels of doneness. Medium Rare, Medium and Well Done. Having only one Anova here is what I did. First I sealed each steak in its own bag an… --- ## [The downside of Sous Vide](https://community.anovaculinary.com/t/the-downside-of-sous-vide/387)
**Author:** [@Tal\_Nizani](https://community.anovaculinary.com/u/Tal_Nizani)\ **Replies:** 4\ **Last updated:** [April 3, 2018, 9:54pm UTC](https://community.anovaculinary.com/t/the-downside-of-sous-vide/387 "2018-04-03T21:54:53Z")
I just got done making @Kenji’s 10 hour corned beef. It still needs to chill in the fridge for 24 hours before slicing and serving, so I’m on pins and needles :stuck\_out\_tongue: The real downside is that usually, when… --- ## [Sealed bag floating](https://community.anovaculinary.com/t/sealed-bag-floating/384)
**Author:** [@serafine](https://community.anovaculinary.com/u/serafine)\ **Replies:** 8\ **Last updated:** [March 29, 2015, 7:10pm UTC](https://community.anovaculinary.com/t/sealed-bag-floating/384 "2015-03-29T19:10:14Z")
First timer: vacuumed sealed some pork tenderloin the day I got my Anova as a belated Christmas gift; worked wonderfully. Last night I vacuumed sealed a slab of corned beef; put into the water bath once it reached 175 de… --- ## [Thoughts on water wastage](https://community.anovaculinary.com/t/thoughts-on-water-wastage/383)
**Author:** [@Simon\_C](https://community.anovaculinary.com/u/Simon_C)\ **Replies:** 6\ **Last updated:** [March 26, 2015, 9:21am UTC](https://community.anovaculinary.com/t/thoughts-on-water-wastage/383 "2015-03-26T09:21:02Z")
Many of us that live in parts of the world that prefer to avoid wasting water. A lot of energy and infrastructure goes into making our tap water drinkable, and yet so often it gets tipped down the sink after one cooking … --- ## [Tools for Accurate Temp Measurement](https://community.anovaculinary.com/t/tools-for-accurate-temp-measurement/379)
**Author:** [@jordan](https://community.anovaculinary.com/u/jordan)\ **Replies:** 16\ **Last updated:** [April 2, 2015, 3:51pm UTC](https://community.anovaculinary.com/t/tools-for-accurate-temp-measurement/379 "2015-04-02T15:51:22Z")
This discussion was created from comments split from: Epic Failure and merged with “Realizing the need for an accurate thermometer” discussion. Original post (re: “Realizing the need…”) created by @saluki: Since some … --- ## [Lukewarm Food Temp](https://community.anovaculinary.com/t/lukewarm-food-temp/378)
**Author:** [@jazzman161](https://community.anovaculinary.com/u/jazzman161)\ **Replies:** 4\ **Last updated:** [March 24, 2015, 11:24pm UTC](https://community.anovaculinary.com/t/lukewarm-food-temp/378 "2015-03-24T23:24:00Z")
Hey all. Just purchased by Anova precision cooker and starting to try various recipes. The other day I made a steelhead trout @ 52 deg. C (125.6 deg. F) for 25 mins. The trout came out done and it was tender & moist bu… --- ## [Simple Surf n' Turf](https://community.anovaculinary.com/t/simple-surf-n-turf/375)
**Author:** [@DMW](https://community.anovaculinary.com/u/DMW)\ **Replies:** 7\ **Last updated:** [March 27, 2015, 10:57pm UTC](https://community.anovaculinary.com/t/simple-surf-n-turf/375 "2015-03-27T22:57:29Z")
So I wasn’t planning to use my Anova Precision Cooker last night for the first day of Spring. I was planning to smoke/grill this 2" thick porterhouse I had defrosted overnight in the fridge: However, after shoveling 3… --- ## [Newbie Intro: Share Your First Experience, Questions & Comments](https://community.anovaculinary.com/t/newbie-intro-share-your-first-experience-questions-comments/369)
**Author:** [@Reuel\_Nash](https://community.anovaculinary.com/u/Reuel_Nash)\ **Replies:** 60\ **Last updated:** [July 26, 2019, 9:29pm UTC](https://community.anovaculinary.com/t/newbie-intro-share-your-first-experience-questions-comments/369 "2019-07-26T21:29:56Z")
Hi, I just got my new Precision Cooker and I've used it twice. First time was salmon. Turned out great. I poach salmon all the time, and this was better. Consistently fabulous flavor and texture. 122F for 40 minutes in… --- ## [Combo cooking](https://community.anovaculinary.com/t/combo-cooking/368)
**Author:** [@Simon\_C](https://community.anovaculinary.com/u/Simon_C)\ **Replies:** 0\ **Last updated:** [March 10, 2015, 12:05pm UTC](https://community.anovaculinary.com/t/combo-cooking/368 "2015-03-10T12:05:27Z")
Seemingly off-the-wall recipes are where the new frontier of cooking technology fights for a foot-hold into conventional cuisine canon. The parting on the left becomes a parting on the right, but in this case we are the … --- ## [Newbie Help with Duck Confit](https://community.anovaculinary.com/t/newbie-help-with-duck-confit/367)
**Author:** [@Woody444](https://community.anovaculinary.com/u/Woody444)\ **Replies:** 6\ **Last updated:** [March 13, 2015, 9:54pm UTC](https://community.anovaculinary.com/t/newbie-help-with-duck-confit/367 "2015-03-13T21:54:33Z")
I am new to Sous Vide and My first attempt at Duck Leg Confit Sous Vide turned out way too dry. After dry brining x 12 hours, I cooked the duck at 167 F /75 C for 12 hours. Most of the recipes I saw on the web called f… --- ## [Ok to leave the cooker in water?](https://community.anovaculinary.com/t/ok-to-leave-the-cooker-in-water/365)
**Author:** [@TomD](https://community.anovaculinary.com/u/TomD)\ **Replies:** 8\ **Last updated:** [March 13, 2015, 9:56pm UTC](https://community.anovaculinary.com/t/ok-to-leave-the-cooker-in-water/365 "2015-03-13T21:56:11Z")
This has been raised before, but I don't think we got a resolution. Maybe someone from Anova could comment? Can you leave the Cooker in water between uses? I'd like my setup to sit on the counter, filled with water, r… --- ## [Sous Vide Beverage, Anyone?](https://community.anovaculinary.com/t/sous-vide-beverage-anyone/363)
**Author:** [@jordan](https://community.anovaculinary.com/u/jordan)\ **Replies:** 2\ **Last updated:** [March 8, 2015, 10:38pm UTC](https://community.anovaculinary.com/t/sous-vide-beverage-anyone/363 "2015-03-08T22:38:09Z")
Has anyone used their Anova to sous vide beverages? I've been perusing the Anova beverage recipes and I think it's time I give sous vide mixology a try. I would love some suggestions from anyone who has done this - doesn… --- ## [Starting Temp](https://community.anovaculinary.com/t/starting-temp/357)
**Author:** [@Feashman](https://community.anovaculinary.com/u/Feashman)\ **Replies:** 2\ **Last updated:** [February 24, 2015, 12:03am UTC](https://community.anovaculinary.com/t/starting-temp/357 "2015-02-24T00:03:49Z")
I am new to Sous Vide, so there is much to learn. When the Anova iOS app specifies a cook time, is that at the specified cooking temp. For example, a soft egg is specified to cook for 45 minutes at 146F. Should I wait… --- ## [How long for medium rare 2 pound roast beef and evaporation?](https://community.anovaculinary.com/t/how-long-for-medium-rare-2-pound-roast-beef-and-evaporation/352)
**Author:** [@Gary1976](https://community.anovaculinary.com/u/Gary1976)\ **Replies:** 3\ **Last updated:** [February 24, 2015, 6:16pm UTC](https://community.anovaculinary.com/t/how-long-for-medium-rare-2-pound-roast-beef-and-evaporation/352 "2015-02-24T18:16:15Z")
Hi, I would like to know how long I need to cook a 2-pound (1kg) tenderloin roast beef. I see from recipes 2-48 hours, but I would need a bit more precision... I am also concerned about evaporation while leaving the Anov… --- ## [Merged: Ideas for more convienent storage for APC](https://community.anovaculinary.com/t/merged-ideas-for-more-convienent-storage-for-apc/348)
**Author:** [@Wil\_G](https://community.anovaculinary.com/u/Wil_G)\ **Replies:** 0\ **Last updated:** [February 13, 2015, 2:34pm UTC](https://community.anovaculinary.com/t/merged-ideas-for-more-convienent-storage-for-apc/348 "2015-02-13T14:34:00Z")
This discussion has been merged. --- ## [Inconsistent results when cooking ribeyes](https://community.anovaculinary.com/t/inconsistent-results-when-cooking-ribeyes/345)
**Author:** [@Roman](https://community.anovaculinary.com/u/Roman)\ **Replies:** 5\ **Last updated:** [March 30, 2015, 7:03pm UTC](https://community.anovaculinary.com/t/inconsistent-results-when-cooking-ribeyes/345 "2015-03-30T19:03:40Z")
Hello everyone, This past weekend I purchased two (pretty expensive) Prime ribeye steaks. I seared each steak on very high heat for about 30 seconds per side, then put them in a plastic bag. The sous-vide was set to 13… --- ## [Recent Customer Service Experience](https://community.anovaculinary.com/t/recent-customer-service-experience/344)
**Author:** [@Michbill](https://community.anovaculinary.com/u/Michbill)\ **Replies:** 1\ **Last updated:** [February 12, 2015, 6:18pm UTC](https://community.anovaculinary.com/t/recent-customer-service-experience/344 "2015-02-12T18:18:10Z")
I was an early adopter of the Anova One circulator (October 2013) and have been extremely happy with its performance ever since. With my quality assurance background, I frequently check the temperature of the water bath… --- ## [The Juice](https://community.anovaculinary.com/t/the-juice/340)
**Author:** [@DougL](https://community.anovaculinary.com/u/DougL)\ **Replies:** 10\ **Last updated:** [May 15, 2015, 9:43pm UTC](https://community.anovaculinary.com/t/the-juice/340 "2015-05-15T21:43:48Z")
Anybody who has cooked meat sous vide is familiar with "The Juice" ... the liquid that accumulates in the bag alongside your yummy steak or perfect pork chop. It looks so enticing, ruby red and full of meaty goodness, yo… --- ## [Hardware issue to watch out for](https://community.anovaculinary.com/t/hardware-issue-to-watch-out-for/338)
**Author:** [@aarthur](https://community.anovaculinary.com/u/aarthur)\ **Replies:** 1\ **Last updated:** [February 7, 2015, 3:02am UTC](https://community.anovaculinary.com/t/hardware-issue-to-watch-out-for/338 "2015-02-07T03:02:24Z")
Hi all, I noticed last time I used my cooker that the water circulation wasn't at its usual force. I initially though the circulator part might be dying, but it turns out that the screw holding the impeller blade to the … --- ## ["Sous Vide Chicken Parmesan"](https://community.anovaculinary.com/t/sous-vide-chicken-parmesan/335)
**Author:** [@Mindflux](https://community.anovaculinary.com/u/Mindflux)\ **Replies:** 2\ **Last updated:** [February 6, 2015, 11:52pm UTC](https://community.anovaculinary.com/t/sous-vide-chicken-parmesan/335 "2015-02-06T23:52:28Z")
The recipe in the app appears to have a recipe temp of 140\*F, but then the text below mentions 170\*F in step 4. We need you guys to fix inconsistencies like this. While I think 140\*F is too low, 170\*F is too high all t… --- ## [Ziploc bags for long sous vide sessions](https://community.anovaculinary.com/t/ziploc-bags-for-long-sous-vide-sessions/330)
**Author:** [@humminglion](https://community.anovaculinary.com/u/humminglion)\ **Replies:** 6\ **Last updated:** [April 7, 2015, 5:52pm UTC](https://community.anovaculinary.com/t/ziploc-bags-for-long-sous-vide-sessions/330 "2015-04-07T17:52:01Z")
I've read in some forums that ziploc bags have a tendency to leak after 10+ hours. Has anyone tried doing a long sous vide (10+ hours) with a ziploc bag? Thanks! --- ## [Anova Precision Cooker Pro?](https://community.anovaculinary.com/t/anova-precision-cooker-pro/328)
**Author:** [@pibourb](https://community.anovaculinary.com/u/pibourb)\ **Replies:** 1\ **Last updated:** [February 6, 2015, 11:19pm UTC](https://community.anovaculinary.com/t/anova-precision-cooker-pro/328 "2015-02-06T23:19:11Z")
I'm looking to purchase an immersion circulator that can be used to cook large batches of meat for extended periods of time. I'm currently looking at the PolyScience Creative/Chef series and the Anova Precision Cooker Pr… --- ## [Shipping to Canada - avoiding the FedEX charge](https://community.anovaculinary.com/t/shipping-to-canada-avoiding-the-fedex-charge/326)
**Author:** [@Kevin](https://community.anovaculinary.com/u/Kevin)\ **Replies:** 1\ **Last updated:** [February 20, 2015, 9:55pm UTC](https://community.anovaculinary.com/t/shipping-to-canada-avoiding-the-fedex-charge/326 "2015-02-20T21:55:31Z")
Folks - for Canadian shoppers who aren't interested in paying $40+ USD FedEx shipping on a $179 USD product - if you live close to the border and want to piggy-back on your trip to pick up American BBQ chips, I had my co… --- ## [Water evaporation exposed the meat - is it safe?](https://community.anovaculinary.com/t/water-evaporation-exposed-the-meat-is-it-safe/324)
**Author:** [@Keith](https://community.anovaculinary.com/u/Keith)\ **Replies:** 4\ **Last updated:** [May 10, 2015, 1:19pm UTC](https://community.anovaculinary.com/t/water-evaporation-exposed-the-meat-is-it-safe/324 "2015-05-10T13:19:52Z")
I'm making a brisket sous vide. When I went to bed, the meat was fully submerged. When I woke up, some of the water had evaporated and a very small portion of one corner of the meat was above the water level. I brought t… --- ## [Water evaporation exposed the meat - is it safe?](https://community.anovaculinary.com/t/water-evaporation-exposed-the-meat-is-it-safe/323)
**Author:** [@Keith](https://community.anovaculinary.com/u/Keith)\ **Replies:** 1\ **Last updated:** [February 2, 2015, 11:55pm UTC](https://community.anovaculinary.com/t/water-evaporation-exposed-the-meat-is-it-safe/323 "2015-02-02T23:55:57Z")
I'm making a brisket sous vide. When I went to bed, the meat was fully submerged. When I woke up, some of the water had evaporated and a very small portion of one corner of the meat was above the water level. I brought t… --- ## [SV Creme Brulee](https://community.anovaculinary.com/t/sv-creme-brulee/322)
**Author:** [@DMW](https://community.anovaculinary.com/u/DMW)\ **Replies:** 10\ **Last updated:** [March 16, 2015, 9:24pm UTC](https://community.anovaculinary.com/t/sv-creme-brulee/322 "2015-03-16T21:24:29Z")
I’ve been wanting to try Creme Brulee for some time, got a kitchen torch and all, but never got around to it. Got my Anova Precision Cooker a couple months back and just recently saw the SV Creme Brulee on Chef’s Steps. … [Previous page](https://community.anovaculinary.com/c/precision-cooker/28.md?no_subcategories=false&page=57) [Next page](https://community.anovaculinary.com/c/precision-cooker/28.md?no_subcategories=false&page=59)