# Latest **URL:** https://community.anovaculinary.com/latest.md?page=63 [Latest](https://community.anovaculinary.com/latest.md) · [Categories](https://community.anovaculinary.com/categories.md) · [Tags](https://community.anovaculinary.com/tags.md) **Page:** 64 --- ## [Can I freeze a cooked joint of beef and then reheat? If so, how long do I need to reheat for?](https://community.anovaculinary.com/t/can-i-freeze-a-cooked-joint-of-beef-and-then-reheat-if-so-how-long-do-i-need-to-reheat-for/14879)
**Author:** [@070482](https://community.anovaculinary.com/u/070482)\ **Replies:** 10\ **Last updated:** [June 30, 2018, 3:06am UTC](https://community.anovaculinary.com/t/can-i-freeze-a-cooked-joint-of-beef-and-then-reheat-if-so-how-long-do-i-need-to-reheat-for/14879 "2018-06-30T03:06:22Z")
I have a defrosted joint of rib eye approx 2kg which is no longer required due to change of plans! Is it OK to cook it sous vide like I usually would and then freeze? --- ## [Outside round Steak](https://community.anovaculinary.com/t/outside-round-steak/15321)
**Author:** [@Blackoctaupus](https://community.anovaculinary.com/u/Blackoctaupus)\ **Replies:** 4\ **Last updated:** [June 29, 2018, 3:08am UTC](https://community.anovaculinary.com/t/outside-round-steak/15321 "2018-06-29T03:08:16Z")
Bought two outside round steak of about 300 gram and I like my steak cook rare. how should I do it to get it rare. They are about 1 inch tick. They will be vacuum sealed Thank you all for you helps --- ## [Another Ice Bath Question](https://community.anovaculinary.com/t/another-ice-bath-question/15336)
**Author:** [@Luvflt](https://community.anovaculinary.com/u/Luvflt)\ **Replies:** 1\ **Last updated:** [June 28, 2018, 10:53am UTC](https://community.anovaculinary.com/t/another-ice-bath-question/15336 "2018-06-28T10:53:55Z")
I basically know that and ice bath is for food safety. I am a little unclear about it. Does it have to be done every time. Example: If I make chicken breast (two packages with two in each package) one to consume after it… --- ## [Pasteurized=Safe to cool in Anova bath?](https://community.anovaculinary.com/t/pasteurized-safe-to-cool-in-anova-bath/4814)
**Author:** [@soleilnyc](https://community.anovaculinary.com/u/soleilnyc)\ **Replies:** 6\ **Last updated:** [June 27, 2018, 11:18am UTC](https://community.anovaculinary.com/t/pasteurized-safe-to-cool-in-anova-bath/4814 "2018-06-27T11:18:33Z")
Hi Everyone! I see recipes that recommend cooling cooked packets in ice baths quickly in preparation for storage. I wonder how this is a food safety issue, if the food has already been safely pasteurized by our temps an… --- ## [Pancake steak](https://community.anovaculinary.com/t/pancake-steak/15170)
**Author:** [@Glassblower1](https://community.anovaculinary.com/u/Glassblower1)\ **Replies:** 32\ **Last updated:** [June 27, 2018, 11:14am UTC](https://community.anovaculinary.com/t/pancake-steak/15170 "2018-06-27T11:14:00Z")
I purchased at the same time as my Anova some plastic bags complete with a didy pump to extract the air and proceeded to use a standard recipe that included a few sprigs of rosemary etc etc. Followed all the instructions… --- ## [Frozen chicken - How long?](https://community.anovaculinary.com/t/frozen-chicken-how-long/15148)
**Author:** [@Pascal\_Cohen](https://community.anovaculinary.com/u/Pascal_Cohen)\ **Replies:** 11\ **Last updated:** [June 27, 2018, 5:49am UTC](https://community.anovaculinary.com/t/frozen-chicken-how-long/15148 "2018-06-27T05:49:37Z")
Hey SV friends! How long do I need to cook FROZEN chicken breasts? I usually use the Anova guide (1hour for 150F) - but how long if its frozen? Thanks for the help :slight\_smile: --- ## [Language is in Vietnamese. Need English, can’t change!](https://community.anovaculinary.com/t/language-is-in-vietnamese-need-english-can-t-change/15203)
**Author:** [@Dalchi22](https://community.anovaculinary.com/u/Dalchi22)\ **Replies:** 7\ **Last updated:** [June 25, 2018, 5:49pm UTC](https://community.anovaculinary.com/t/language-is-in-vietnamese-need-english-can-t-change/15203 "2018-06-25T17:49:10Z")
Does ANYONE know how to change the language??? --- ## [Sous Vide Japanese Eggplant with Fried Udon Noodles](https://community.anovaculinary.com/t/sous-vide-japanese-eggplant-with-fried-udon-noodles/15308)
**Author:** [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Replies:** 2\ **Last updated:** [June 26, 2018, 1:15pm UTC](https://community.anovaculinary.com/t/sous-vide-japanese-eggplant-with-fried-udon-noodles/15308 "2018-06-26T13:15:23Z")
\[image\] Ingredients: \* 2 Japanese eggplants \* 1/4 cup soy sauce \* 1/4 cup brown sugar \* 1/4 cup toasted sesame oil \* 2 tablespoons of fried chili-garlic paste Directions: 1. Chop the eggplants into wedges. 2. … --- ## [Container and cheap steaks](https://community.anovaculinary.com/t/container-and-cheap-steaks/15200)
**Author:** [@Dirk](https://community.anovaculinary.com/u/Dirk)\ **Replies:** 4\ **Last updated:** [June 23, 2018, 10:03pm UTC](https://community.anovaculinary.com/t/container-and-cheap-steaks/15200 "2018-06-23T22:03:48Z")
Hi All, New dude here and you have probably heard these questions before but as I am new also to any forum I thought it easier to ask on a new post than to search previous. Just lazy. Anywho, I was looking at times and t… --- ## [ice bath](https://community.anovaculinary.com/t/ice-bath/15264)
**Author:** [@IRAE10](https://community.anovaculinary.com/u/IRAE10)\ **Replies:** 2\ **Last updated:** [June 23, 2018, 9:43pm UTC](https://community.anovaculinary.com/t/ice-bath/15264 "2018-06-23T21:43:25Z")
I've read several recipes that call for placing the cooked item in an ice bath, Why? What does cooling the meat before searing actually do? Isn't the enter of the food cold after searing? Signed Very Confused --- ## [Can I Go From Freezer to Sou-Vide directly?](https://community.anovaculinary.com/t/can-i-go-from-freezer-to-sou-vide-directly/270)
**Author:** [@M\_HAND](https://community.anovaculinary.com/u/M_HAND)\ **Replies:** 9\ **Last updated:** [June 23, 2018, 12:47pm UTC](https://community.anovaculinary.com/t/can-i-go-from-freezer-to-sou-vide-directly/270 "2018-06-23T12:47:43Z")
I have been using the Food Saver for years, to vacuum seal steaks, chops, fish and boneless chicken breasts for the freezer. QUESTIONS: Can I take these packages directly from the freezer to the preheated sous-vide tub,… --- ## [Just bought an Anova? WELCOME!](https://community.anovaculinary.com/t/just-bought-an-anova-welcome/10769)
**Author:** [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Replies:** 31\ **Last updated:** [June 22, 2018, 7:13pm UTC](https://community.anovaculinary.com/t/just-bought-an-anova-welcome/10769 "2018-06-22T19:13:10Z")
Any new community members here from our awesome holiday deals for the Anova? Curious! Welcome to introduce yourself on this thread. :slight\_smile: I'll go first - my name is Alyssa. I'm the community manager around h… --- ## [A sous vide experiment you have learned from in the past week?](https://community.anovaculinary.com/t/a-sous-vide-experiment-you-have-learned-from-in-the-past-week/15218)
**Author:** [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Replies:** 7\ **Last updated:** [June 22, 2018, 4:54am UTC](https://community.anovaculinary.com/t/a-sous-vide-experiment-you-have-learned-from-in-the-past-week/15218 "2018-06-22T04:54:14Z")
We all have to start from somewhere and not all of us will understand the ins and outs of sous vide cooking, or just cooking in general. And that's totally okay. It takes time, experimenting, and mistakes. Also, shout… --- ## [tenderness on prime, choice, select, steak](https://community.anovaculinary.com/t/tenderness-on-prime-choice-select-steak/15156)
**Author:** [@jbee](https://community.anovaculinary.com/u/jbee)\ **Replies:** 4\ **Last updated:** [June 21, 2018, 10:10pm UTC](https://community.anovaculinary.com/t/tenderness-on-prime-choice-select-steak/15156 "2018-06-21T22:10:36Z")
I have an expectation on the answer. I am used to the phrases, 'select', 'choice' and 'prime' for lets say NY strip steaks in most available stores. Prime is available in better meat stores and fine restaurants. Now t… --- ## [Stop by the Anova Kitchen!](https://community.anovaculinary.com/t/stop-by-the-anova-kitchen/15195)
**Author:** [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Replies:** 0\ **Last updated:** [June 20, 2018, 6:36pm UTC](https://community.anovaculinary.com/t/stop-by-the-anova-kitchen/15195 "2018-06-20T18:36:58Z")
Drumroll please… :drum::drum::drum: The Anova Kitchen is now officially open Monday - Friday from 10AM - 2PM. Hours may change later on, but this is what they are in the meantime. We plan on also have some other thing… --- ## [Smoking Foods before or after cooking ?](https://community.anovaculinary.com/t/smoking-foods-before-or-after-cooking/15164)
**Author:** [@earthman](https://community.anovaculinary.com/u/earthman)\ **Replies:** 4\ **Last updated:** [June 20, 2018, 4:37pm UTC](https://community.anovaculinary.com/t/smoking-foods-before-or-after-cooking/15164 "2018-06-20T16:37:28Z")
I am an avid smoker and charcoal griller... I have an electric smoker with an automatic feed chip Hopper... my question is should I smoke A meet such as a brisket first then sous vide it or the other way around? --- ## [Big Piece Of Meat](https://community.anovaculinary.com/t/big-piece-of-meat/15144)
**Author:** [@errknot](https://community.anovaculinary.com/u/errknot)\ **Replies:** 3\ **Last updated:** [June 18, 2018, 5:15pm UTC](https://community.anovaculinary.com/t/big-piece-of-meat/15144 "2018-06-18T17:15:39Z")
Would like some guide lines for cooking a 2 to 3 kg piece of beef. All I need is time and temp. --- ## [Chicken legs - 65.5°C/150°F for 2h + sauté 10 min = chicken still pink, is it normal?](https://community.anovaculinary.com/t/chicken-legs-65-5-c-150-f-for-2h-saute-10-min-chicken-still-pink-is-it-normal/15070)
**Author:** [@almostinvisible](https://community.anovaculinary.com/u/almostinvisible)\ **Replies:** 7\ **Last updated:** [June 17, 2018, 11:02pm UTC](https://community.anovaculinary.com/t/chicken-legs-65-5-c-150-f-for-2h-saute-10-min-chicken-still-pink-is-it-normal/15070 "2018-06-17T23:02:13Z")
Hi there, yesterday I cooked two chicken legs at 65.5°C/150°F for 2h plus 10 min sauté (5 min each side)… The meat nearby the bone was still pink with some little blood clots, is that normal?! In theory, chicken meat … --- ## [Turn off beeper](https://community.anovaculinary.com/t/turn-off-beeper/15092)
**Author:** [@Cecil](https://community.anovaculinary.com/u/Cecil)\ **Replies:** 4\ **Last updated:** [June 17, 2018, 8:14am UTC](https://community.anovaculinary.com/t/turn-off-beeper/15092 "2018-06-17T08:14:34Z")
After my food has cooked, the beeper keeps going off. The only way to turn it off is to turn off the cook button. If I do that will the unit still keep my food warm. How can I turn off the beeping without turning off the… --- ## [Does raising the temperature shorten cook times?](https://community.anovaculinary.com/t/does-raising-the-temperature-shorten-cook-times/15056)
**Author:** [@IRAE10](https://community.anovaculinary.com/u/IRAE10)\ **Replies:** 6\ **Last updated:** [June 15, 2018, 6:39pm UTC](https://community.anovaculinary.com/t/does-raising-the-temperature-shorten-cook-times/15056 "2018-06-15T18:39:47Z")
i know that higher temperatures relate to doneness but can raising the temperature translate to shorter cook times? --- ## [Australian Fish](https://community.anovaculinary.com/t/australian-fish/15057)
**Author:** [@DJE](https://community.anovaculinary.com/u/DJE)\ **Replies:** 2\ **Last updated:** [June 15, 2018, 1:22pm UTC](https://community.anovaculinary.com/t/australian-fish/15057 "2018-06-15T13:22:57Z")
Anova has recipes for fish in the U.S.A. but I want recipes for Australian fish - flake, barramundi, blue grenadier, etc.. Does anyone know where to find them? --- ## [Sous Vide Caesar-Parmesan Chicken](https://community.anovaculinary.com/t/sous-vide-caesar-parmesan-chicken/14112)
**Author:** [@DrJLKramer](https://community.anovaculinary.com/u/DrJLKramer)\ **Replies:** 10\ **Last updated:** [June 15, 2018, 1:41am UTC](https://community.anovaculinary.com/t/sous-vide-caesar-parmesan-chicken/14112 "2018-06-15T01:41:36Z")
Sous Vide Caesar-Parmesan Chicken It’s like a Chicken Caesar salad without the salad! Basics: Cooking temp: 147.5 F Cooking time: 2.5 hours (add an hour if frozen) Ingredients: Skinless chicken breast(s) Dehydr… --- ## [Country style pork ribs?](https://community.anovaculinary.com/t/country-style-pork-ribs/4563)
**Author:** [@jvanbeek](https://community.anovaculinary.com/u/jvanbeek)\ **Replies:** 8\ **Last updated:** [April 14, 2018, 7:26pm UTC](https://community.anovaculinary.com/t/country-style-pork-ribs/4563 "2018-04-14T19:26:17Z")
What is the best way to sous vide country style pork ribs? Temperature and length of cook is really all I'm looking for. Thanks in advance. --- ## [Anova Disasters](https://community.anovaculinary.com/t/anova-disasters/14908)
**Author:** [@Lardness](https://community.anovaculinary.com/u/Lardness)\ **Replies:** 17\ **Last updated:** [June 14, 2018, 12:50pm UTC](https://community.anovaculinary.com/t/anova-disasters/14908 "2018-06-14T12:50:56Z")
Had mine about a month....I'm very enthusiastic but food just isn't coming out right. Wife v unhappy. Example: tonight- burgers. 200g/7oz of chuck I ground myself with a coarse grind. Formed with a burger press. Normall… --- ## [recooking undercooked salmon?](https://community.anovaculinary.com/t/recooking-undercooked-salmon/14986)
**Author:** [@inor](https://community.anovaculinary.com/u/inor)\ **Replies:** 7\ **Last updated:** [June 14, 2018, 12:36pm UTC](https://community.anovaculinary.com/t/recooking-undercooked-salmon/14986 "2018-06-14T12:36:22Z")
I just cooked Salmon at 120 for 45 min. It is now in the fridge. I think it is under cooked. When I reheat it, can I cook it at 130? or will that ruin it? --- ## [Alternative Sear](https://community.anovaculinary.com/t/alternative-sear/15019)
**Author:** [@OLDJuan](https://community.anovaculinary.com/u/OLDJuan)\ **Replies:** 4\ **Last updated:** [June 14, 2018, 12:01am UTC](https://community.anovaculinary.com/t/alternative-sear/15019 "2018-06-14T00:01:28Z")
This is not spectacular but it works well for me. I have a Camp Chef 2 burner outdoor stove. Burners do 30k btu. Doing this inside lit up the smoke alarms and oiled the stove hood and Microwave over it. Now when the time… --- ## [Time adjustment for a smaller portion - Porchetta Recipe](https://community.anovaculinary.com/t/time-adjustment-for-a-smaller-portion-porchetta-recipe/14902)
**Author:** [@jwh1](https://community.anovaculinary.com/u/jwh1)\ **Replies:** 7\ **Last updated:** [June 12, 2018, 1:33am UTC](https://community.anovaculinary.com/t/time-adjustment-for-a-smaller-portion-porchetta-recipe/14902 "2018-06-12T01:33:25Z")
Looking at doing the porchetta recipe. It calls for a 12-15lb pork belly @ 155F for 36 hours. If I am using a 5lb pork belly would I reduce the time? Thanks --- ## [EVENT: The Anova Kitchen Is Finally Here!](https://community.anovaculinary.com/t/event-the-anova-kitchen-is-finally-here/14814)
**Author:** [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Replies:** 4\ **Last updated:** [June 11, 2018, 6:19pm UTC](https://community.anovaculinary.com/t/event-the-anova-kitchen-is-finally-here/14814 "2018-06-11T18:19:21Z")
:tada::tada: The Anova Kitchen is finally here and we want to invite our local #anovafoodnerds to check out our new space before it’s open to the public! For more info and to register to the event through our Eventbrite… --- ## [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… --- ## [If you had to do a 3-course meal (all sous vide) to impress someone, what would you make?](https://community.anovaculinary.com/t/if-you-had-to-do-a-3-course-meal-all-sous-vide-to-impress-someone-what-would-you-make/14797)
**Author:** [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Replies:** 5\ **Last updated:** [June 11, 2018, 4:26pm UTC](https://community.anovaculinary.com/t/if-you-had-to-do-a-3-course-meal-all-sous-vide-to-impress-someone-what-would-you-make/14797 "2018-06-11T16:26:39Z")
I think I'd choose to impress my grandmother. So I would make: Appetizer: Ohh this is a hard one. She's not big on appetizers. But maybe I can experiment on pig feet - it's one of her favorites. Entrée: Pork shoulde… [Previous page](https://community.anovaculinary.com/latest.md?page=62) [Next page](https://community.anovaculinary.com/latest.md?page=64)