# Latest **URL:** https://community.anovaculinary.com/latest.md?page=70 [Latest](https://community.anovaculinary.com/latest.md) · [Categories](https://community.anovaculinary.com/categories.md) · [Tags](https://community.anovaculinary.com/tags.md) **Page:** 71 --- ## [A new adventure](https://community.anovaculinary.com/t/a-new-adventure/12630)
**Author:** [@foodnpiste](https://community.anovaculinary.com/u/foodnpiste)\ **Replies:** 3\ **Last updated:** [January 21, 2018, 8:56am UTC](https://community.anovaculinary.com/t/a-new-adventure/12630 "2018-01-21T08:56:34Z")
Hi. Not looking for advice but wish to document my adventures. I had some leftover pork belly. Thank goodness Australia has plenty of pork. 1.44 kg of pork belly and I’m looking at Kenji’s sous vide 101 pork belly bao ro… --- ## [How to stop red chicken](https://community.anovaculinary.com/t/how-to-stop-red-chicken/9386)
**Author:** [@hughe](https://community.anovaculinary.com/u/hughe)\ **Replies:** 6\ **Last updated:** [January 21, 2018, 6:12am UTC](https://community.anovaculinary.com/t/how-to-stop-red-chicken/9386 "2018-01-21T06:12:05Z")
I did chicken thighs and they were so red I struggled to eat them. It wasn't just red meat at the bone, but the outside of the meat was red in places. I understand this is homoglobin and marrow but yikes! They were co… --- ## [Cooking Fish](https://community.anovaculinary.com/t/cooking-fish/12558)
**Author:** [@lissal3](https://community.anovaculinary.com/u/lissal3)\ **Replies:** 3\ **Last updated:** [January 17, 2018, 3:27pm UTC](https://community.anovaculinary.com/t/cooking-fish/12558 "2018-01-17T15:27:56Z")
Any tips on removing cooked fish from the bag? I made salmon and cod on two separate occasions and both fell apart as I attempted to slide the fish out of the bag. --- ## [Chewy steak help](https://community.anovaculinary.com/t/chewy-steak-help/12541)
**Author:** [@lilyrose](https://community.anovaculinary.com/u/lilyrose)\ **Replies:** 1\ **Last updated:** [January 16, 2018, 10:27am UTC](https://community.anovaculinary.com/t/chewy-steak-help/12541 "2018-01-16T10:27:27Z")
I bought a whole scotch fillet (2kg) and have been cooking with that. It's from the same cow and I have cut the pieces the same size. I used to do the method of sear all sides, place in oven for 4 minutes, and then rest… --- ## [how to make Chicken neck in anova ?](https://community.anovaculinary.com/t/how-to-make-chicken-neck-in-anova/12516)
**Author:** [@inventor2607](https://community.anovaculinary.com/u/inventor2607)\ **Replies:** 1\ **Last updated:** [January 15, 2018, 6:40pm UTC](https://community.anovaculinary.com/t/how-to-make-chicken-neck-in-anova/12516 "2018-01-15T18:40:20Z")
one of my favorite parts at chicken is the neck i rember the great soup with it so i bought today some fresh chicken neck to try buti cant find any instructions for this gret part --- ## [Prime Rib Varying Doneness](https://community.anovaculinary.com/t/prime-rib-varying-doneness/12395)
**Author:** [@yakuza\_ronin](https://community.anovaculinary.com/u/yakuza_ronin)\ **Replies:** 2\ **Last updated:** [January 15, 2018, 8:26am UTC](https://community.anovaculinary.com/t/prime-rib-varying-doneness/12395 "2018-01-15T08:26:48Z")
Guest preference range from medium rare to medium well. How do you achieve that with sous vide? Serve medium rare first and then finish the rest in the oven? Or just have to setup multiple sous vide cooks with smaller… --- ## [Advice on vacuum sealing with marinade please](https://community.anovaculinary.com/t/advice-on-vacuum-sealing-with-marinade-please/4846)
**Author:** [@gdaymatie](https://community.anovaculinary.com/u/gdaymatie)\ **Replies:** 7\ **Last updated:** [January 15, 2018, 3:22am UTC](https://community.anovaculinary.com/t/advice-on-vacuum-sealing-with-marinade-please/4846 "2018-01-15T03:22:35Z")
I have a basic foodsaver vacuum sealer that doesn't have a "moist" mode but want to vacuum seal meat with a wet marinade. Would wrapping the meat and marinade in microwave safe catering grade plastic wrap and then sealin… --- ## [I want to make 1/2 a cake recipe. Do I change the time? This is different than meat or veggie cooking.](https://community.anovaculinary.com/t/i-want-to-make-1-2-a-cake-recipe-do-i-change-the-time-this-is-different-than-meat-or-veggie-cooking/12480)
**Author:** [@FirstSousvide](https://community.anovaculinary.com/u/FirstSousvide)\ **Replies:** 3\ **Last updated:** [January 14, 2018, 8:41pm UTC](https://community.anovaculinary.com/t/i-want-to-make-1-2-a-cake-recipe-do-i-change-the-time-this-is-different-than-meat-or-veggie-cooking/12480 "2018-01-14T20:41:34Z")
I want to make 1/2 a cake recipe. Do I change the time? This is different than meat or veggie cooking. --- ## [2 dishes?](https://community.anovaculinary.com/t/2-dishes/12394)
**Author:** [@nedlud](https://community.anovaculinary.com/u/nedlud)\ **Replies:** 4\ **Last updated:** [January 14, 2018, 4:18am UTC](https://community.anovaculinary.com/t/2-dishes/12394 "2018-01-14T04:18:25Z")
Hi there, Just got my ANOVA yesterday, and I want to try cooking chicken breast with a side of carrots. Both are supposed to be good in the the sous vide. But the directions say chicken cooks for 60 min @ 65 degrees, bu… --- ## [freezing after cooking](https://community.anovaculinary.com/t/freezing-after-cooking/12289)
**Author:** [@mikeinfsr](https://community.anovaculinary.com/u/mikeinfsr)\ **Replies:** 6\ **Last updated:** [January 13, 2018, 6:19pm UTC](https://community.anovaculinary.com/t/freezing-after-cooking/12289 "2018-01-13T18:19:22Z")
has anyone had experience freezing meats after sous vide? what was the outcome? --- ## [Has anyone made seitan using the Anova?](https://community.anovaculinary.com/t/has-anyone-made-seitan-using-the-anova/12443)
**Author:** [@stevenospam](https://community.anovaculinary.com/u/stevenospam)\ **Replies:** 2\ **Last updated:** [January 13, 2018, 5:20pm UTC](https://community.anovaculinary.com/t/has-anyone-made-seitan-using-the-anova/12443 "2018-01-13T17:20:37Z")
I'm transitioning to a mostly vegan diet and I'm learning about making meat analogs with seitan. There's frequently a simmer in liquid step that needs to be done at a temperature just below boiling and then a marinate st… --- ## [Single layering my food](https://community.anovaculinary.com/t/single-layering-my-food/12441)
**Author:** [@bruno1102](https://community.anovaculinary.com/u/bruno1102)\ **Replies:** 3\ **Last updated:** [January 13, 2018, 4:46pm UTC](https://community.anovaculinary.com/t/single-layering-my-food/12441 "2018-01-13T16:46:44Z")
It is often recommended to single layer the meat for better heat penetration, but that is not always possible such as with a 4 lbs. pork butt that i cut up and placed in a bag. What variables do i need to take into accou… --- ## [Sous vide here - finish there / ribs](https://community.anovaculinary.com/t/sous-vide-here-finish-there-ribs/12421)
**Author:** [@divbyzero](https://community.anovaculinary.com/u/divbyzero)\ **Replies:** 3\ **Last updated:** [January 13, 2018, 2:13pm UTC](https://community.anovaculinary.com/t/sous-vide-here-finish-there-ribs/12421 "2018-01-13T14:13:06Z")
I’m not exactly sure how to pose my question. So, what I want to do is as follows: First, I want to prepare pork-ribs sous-vide, as you know it, at home (cut it, spice it, sous-vide-it for 24-48H) Then, I want to take … --- ## [Quantity variations from recipes](https://community.anovaculinary.com/t/quantity-variations-from-recipes/12433)
**Author:** [@bali\_high](https://community.anovaculinary.com/u/bali_high)\ **Replies:** 2\ **Last updated:** [January 13, 2018, 1:13pm UTC](https://community.anovaculinary.com/t/quantity-variations-from-recipes/12433 "2018-01-13T13:13:40Z")
I want to sous vide rack of lamb, the recipes is for two racks (2 lbs), what would I change ( temperature or duration ) by tripling the quantity, that is, doing six racks (6 lbs.)( eight rib racks ) ? Is this true of all… --- ## [Overcooking every time...](https://community.anovaculinary.com/t/overcooking-every-time/12402)
**Author:** [@Ellrowe](https://community.anovaculinary.com/u/Ellrowe)\ **Replies:** 7\ **Last updated:** [January 13, 2018, 10:44am UTC](https://community.anovaculinary.com/t/overcooking-every-time/12402 "2018-01-13T10:44:53Z")
Hello everyone. I was given a anova for Christmas which I was thrilled about having watch many videos online. However each time Iv used it the steak comes out overcooked with just a hint of pink in the very centre. Iv co… --- ## [Cooking time. HELP PLEASE!](https://community.anovaculinary.com/t/cooking-time-help-please/12418)
**Author:** [@Exachog](https://community.anovaculinary.com/u/Exachog)\ **Replies:** 1\ **Last updated:** [January 13, 2018, 12:57am UTC](https://community.anovaculinary.com/t/cooking-time-help-please/12418 "2018-01-13T00:57:24Z")
I'm cooking a 6 pound boneless prime rib roast at 130 degrees. Can anyone tell me the MINIMUM amount of time it should take to reach temperature? --- ## [scaling cook times for smaller portions](https://community.anovaculinary.com/t/scaling-cook-times-for-smaller-portions/12407)
**Author:** [@F.Scott](https://community.anovaculinary.com/u/F.Scott)\ **Replies:** 4\ **Last updated:** [January 13, 2018, 12:53am UTC](https://community.anovaculinary.com/t/scaling-cook-times-for-smaller-portions/12407 "2018-01-13T00:53:29Z")
I cook for two so I use smaller cuts of meat than most recipes call for. If my recipe calls for a six pound cut but I want to use a three pound cut, how do I reduce the cook time interval? --- ## [Funny Observation](https://community.anovaculinary.com/t/funny-observation/12376)
**Author:** [@davidSATX](https://community.anovaculinary.com/u/davidSATX)\ **Replies:** 7\ **Last updated:** [January 12, 2018, 9:47pm UTC](https://community.anovaculinary.com/t/funny-observation/12376 "2018-01-12T21:47:49Z")
I just bought the Ikea VARIERA rack on Amazon and the "Frequently Bought Together" shows a Cambro container. The other day when I was looking for the Coleman Party Stacker it showed a 2 3/8 hole saw. I'm sure people that… --- ## [Styrofoam container](https://community.anovaculinary.com/t/styrofoam-container/12227)
**Author:** [@michihenning](https://community.anovaculinary.com/u/michihenning)\ **Replies:** 6\ **Last updated:** [January 12, 2018, 8:59am UTC](https://community.anovaculinary.com/t/styrofoam-container/12227 "2018-01-12T08:59:26Z")
Here is my styrofoam container: \[image\] I made the hole with a piece of hot wire. \[image\] With the Anova sitting on the lid, the bottom of the unit is about 5 mm from the bottom of the container, so there is no n… --- ## [The straw method for vacuum sealing](https://community.anovaculinary.com/t/the-straw-method-for-vacuum-sealing/12344)
**Author:** [@waffle](https://community.anovaculinary.com/u/waffle)\ **Replies:** 7\ **Last updated:** [January 12, 2018, 3:56am UTC](https://community.anovaculinary.com/t/the-straw-method-for-vacuum-sealing/12344 "2018-01-12T03:56:23Z")
Just saw this, alternative way of vacuum sealing: --- ## [cooking times vary so much](https://community.anovaculinary.com/t/cooking-times-vary-so-much/12375)
**Author:** [@lisawil](https://community.anovaculinary.com/u/lisawil)\ **Replies:** 7\ **Last updated:** [January 11, 2018, 11:41pm UTC](https://community.anovaculinary.com/t/cooking-times-vary-so-much/12375 "2018-01-11T23:41:05Z")
What is the cooking time contingent on ? I see on the packaging that the Anova came with that the cooking times for 2" boneless chicken breasts for example, can go from 1-4 hrs. at 146 degrees.,, pork chops, 2", at 134 f… --- ## [Thickness](https://community.anovaculinary.com/t/thickness/12314)
**Author:** [@JET](https://community.anovaculinary.com/u/JET)\ **Replies:** 4\ **Last updated:** [January 11, 2018, 12:59pm UTC](https://community.anovaculinary.com/t/thickness/12314 "2018-01-11T12:59:52Z")
How do I adjust time for thickness --- ## [Problem with bacon](https://community.anovaculinary.com/t/problem-with-bacon/12362)
**Author:** [@pizzaguy](https://community.anovaculinary.com/u/pizzaguy)\ **Replies:** 2\ **Last updated:** [January 11, 2018, 12:08pm UTC](https://community.anovaculinary.com/t/problem-with-bacon/12362 "2018-01-11T12:08:42Z")
We get our bacon from a store called Sheridan Fruit Co. and this is far and away the most delicious bacon I've ever had. I usually lay it out on a rack in a 375 convection oven for around 25 minutes and it always comes … --- ## [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 do I save the roast?](https://community.anovaculinary.com/t/how-do-i-save-the-roast/12000)
**Author:** [@kate1234](https://community.anovaculinary.com/u/kate1234)\ **Replies:** 2\ **Last updated:** [January 10, 2018, 4:35pm UTC](https://community.anovaculinary.com/t/how-do-i-save-the-roast/12000 "2018-01-10T16:35:21Z")
I have a week-old cooker and it is malfunctioning, telling me that steaming water is negative fifty Fahrenheit. So yes, a request is in to support, but today is the holiday and that problem won’t get solved until later t… --- ## [Warm Ageing (Step Cooking) for steaks.](https://community.anovaculinary.com/t/warm-ageing-step-cooking-for-steaks/12292)
**Author:** [@cZc](https://community.anovaculinary.com/u/cZc)\ **Replies:** 1\ **Last updated:** [January 8, 2018, 7:23pm UTC](https://community.anovaculinary.com/t/warm-ageing-step-cooking-for-steaks/12292 "2018-01-08T19:23:46Z")
Can anyone elaborate on this process as its not widely circulated on the net and food safety is questionable. Have always dry brined my ribeyes preferably 2 days ahead and they are usually always moister n tender packed … --- ## [Meat cuts for american dishes](https://community.anovaculinary.com/t/meat-cuts-for-american-dishes/12201)
**Author:** [@mejakm](https://community.anovaculinary.com/u/mejakm)\ **Replies:** 7\ **Last updated:** [January 8, 2018, 5:39pm UTC](https://community.anovaculinary.com/t/meat-cuts-for-american-dishes/12201 "2018-01-08T17:39:58Z")
Hey, I opened this topic because in the USA you have a lot of BBQ dishes that are mouthwatering but some of us (like me) that live in other parts of the world (I'm in EU) where this dishes aren't common and they are se… --- ## [Magnetic base?](https://community.anovaculinary.com/t/magnetic-base/672)
**Author:** [@Jomoto](https://community.anovaculinary.com/u/Jomoto)\ **Replies:** 3\ **Last updated:** [January 8, 2018, 2:52pm UTC](https://community.anovaculinary.com/t/magnetic-base/672 "2018-01-08T14:52:55Z")
The forthcoming ChefSteps "Joule" immersion circulator probably won't be a threatening competitor to Anova's products (overpriced, and no manual controls) but ... the extra heating power is a slight advantage and - most … --- ## [Sous vide fish -any one have tips?](https://community.anovaculinary.com/t/sous-vide-fish-any-one-have-tips/12178)
**Author:** [@Susi\_Liles](https://community.anovaculinary.com/u/Susi_Liles)\ **Replies:** 5\ **Last updated:** [January 8, 2018, 1:43pm UTC](https://community.anovaculinary.com/t/sous-vide-fish-any-one-have-tips/12178 "2018-01-08T13:43:18Z")
Hi I have only recently started to use my Anova. I am finding that when I cook fish it releases quite a bit of juice and white bits. Should I be brining the fish before cooking it? Any suggestions would be helpful. T… --- ## [holding times](https://community.anovaculinary.com/t/holding-times/12262)
**Author:** [@DaveBlake](https://community.anovaculinary.com/u/DaveBlake)\ **Replies:** 3\ **Last updated:** [January 8, 2018, 1:33pm UTC](https://community.anovaculinary.com/t/holding-times/12262 "2018-01-08T13:33:10Z")
Just cooked 2 1” strips to 129\*f \*\*have plunged into ice bath toIcool befre moving to refrigeration. Question: is this fine and if so how long can they be held @ 34\* f? [Previous page](https://community.anovaculinary.com/latest.md?page=69) [Next page](https://community.anovaculinary.com/latest.md?page=71)