# Latest **URL:** https://community.anovaculinary.com/latest.md?page=75 [Latest](https://community.anovaculinary.com/latest.md) · [Categories](https://community.anovaculinary.com/categories.md) · [Tags](https://community.anovaculinary.com/tags.md) **Page:** 76 --- ## [Spiral ham](https://community.anovaculinary.com/t/spiral-ham/10327)
**Author:** [@nbmartin](https://community.anovaculinary.com/u/nbmartin)\ **Replies:** 2\ **Last updated:** [November 13, 2017, 11:02pm UTC](https://community.anovaculinary.com/t/spiral-ham/10327 "2017-11-13T23:02:02Z")
Want to cook spiral ham and make everybody go WOW. How can I do it? --- ## [London Broil Food Po\_n the Anova Way](https://community.anovaculinary.com/t/london-broil-food-po-n-the-anova-way/10336)
**Author:** [@DrJLKramer](https://community.anovaculinary.com/u/DrJLKramer)\ **Replies:** 1\ **Last updated:** [November 13, 2017, 10:22pm UTC](https://community.anovaculinary.com/t/london-broil-food-po-n-the-anova-way/10336 "2017-11-13T22:22:17Z")
Extra thick London Broil. Kosher salt, fresh ground pepper, Rosemary sprigs, a dash of liquid smoke (I prefer hickory). Into the deep end of the pool for 3 hours at 131 degrees. Keep in bag, put in the cooler overnigh… --- ## [10 Easy Thanksgiving Sous Vide Sides](https://community.anovaculinary.com/t/10-easy-thanksgiving-sous-vide-sides/10275)
**Author:** [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Replies:** 2\ **Last updated:** [November 13, 2017, 6:30pm UTC](https://community.anovaculinary.com/t/10-easy-thanksgiving-sous-vide-sides/10275 "2017-11-13T18:30:57Z")
It’s crunch time - Thanksgiving is on its way. Even though turkey and ham often makes a grand appearance on the dinner table during the holiday season, we can’t forget about the sides. All of these recipes are from our … --- ## [KFC Chiken wings \[\`KETO\`\]](https://community.anovaculinary.com/t/kfc-chiken-wings-keto/10267)
**Author:** [@mejakm](https://community.anovaculinary.com/u/mejakm)\ **Replies:** 5\ **Last updated:** [November 11, 2017, 9:30pm UTC](https://community.anovaculinary.com/t/kfc-chiken-wings-keto/10267 "2017-11-11T21:30:26Z")
Recipe Name: KFC Chiken wings \[KETO\] Recipe Temp: 60°C Recipe Time: 2h Ingredients: 1. 300g chicken wings 2. 1 egg 3. 50g (deffated) sesame flour 4. mix of spices (sweet paprika, smoked paprika, garlic powder, oni… --- ## [Recipe: Sous Vide Glazed \[Red\] Carrots](https://community.anovaculinary.com/t/recipe-sous-vide-glazed-red-carrots/10253)
**Author:** [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Replies:** 1\ **Last updated:** [November 11, 2017, 9:05pm UTC](https://community.anovaculinary.com/t/recipe-sous-vide-glazed-red-carrots/10253 "2017-11-11T21:05:41Z")
I used the Sous Vide Glazed Carrots recipe on the site. Tweaked a few things, as I usually do. I used red carrots and vegan butter. :slight\_smile: Soooooo goooooood! Recipe Name: Sous Vide Glazed \[Red\] Carrots Recipe… --- ## [Single Diner Mary had a little LAMB](https://community.anovaculinary.com/t/single-diner-mary-had-a-little-lamb/10090)
**Author:** [@MrTimmy](https://community.anovaculinary.com/u/MrTimmy)\ **Replies:** 8\ **Last updated:** [November 11, 2017, 5:55pm UTC](https://community.anovaculinary.com/t/single-diner-mary-had-a-little-lamb/10090 "2017-11-11T17:55:09Z")
The entrée tonight at Chez Timmy is a small portion of lamb tenderloin (Australian via California Costco), cooked Sous Vide, 132F degrees for 2 hours. Green beans on the side and a glass of cheap Vin Rouge :yum::fork\_kni… --- ## [Sous Vide Kit - Recommendation](https://community.anovaculinary.com/t/sous-vide-kit-recommendation/9591)
**Author:** [@Oriel](https://community.anovaculinary.com/u/Oriel)\ **Replies:** 2\ **Last updated:** [November 11, 2017, 2:43am UTC](https://community.anovaculinary.com/t/sous-vide-kit-recommendation/9591 "2017-11-11T02:43:25Z")
Hi All, I’m new to the community so first I wanted to say thank you for sharing so much great information! I just wanted to bring in my small contribution and recommend on a great Sous Vide kit that I used and keep usi… --- ## [Cooking with sou vide](https://community.anovaculinary.com/t/cooking-with-sou-vide/10230)
**Author:** [@Dami](https://community.anovaculinary.com/u/Dami)\ **Replies:** 3\ **Last updated:** [November 9, 2017, 6:37pm UTC](https://community.anovaculinary.com/t/cooking-with-sou-vide/10230 "2017-11-09T18:37:46Z")
Can I cook sou vide and then freeze? Is this the technique the restaurants do? Precooked in sou vide and freeze or refrigerate to cook later? Please help me. Thank you. --- ## [Australian Kangaroo & Emu](https://community.anovaculinary.com/t/australian-kangaroo-emu/9983)
**Author:** [@Occy](https://community.anovaculinary.com/u/Occy)\ **Replies:** 10\ **Last updated:** [November 6, 2017, 8:28pm UTC](https://community.anovaculinary.com/t/australian-kangaroo-emu/9983 "2017-11-06T20:28:08Z")
I have not found many details on cooking these meats so I have done some experimenting myself. My reference is based on Rare meat so you may need to increase the temperature a couple of degrees or give it more time when … --- ## [Why was my octopus overcooked?](https://community.anovaculinary.com/t/why-was-my-octopus-overcooked/10092)
**Author:** [@Tropical](https://community.anovaculinary.com/u/Tropical)\ **Replies:** 4\ **Last updated:** [November 6, 2017, 8:22pm UTC](https://community.anovaculinary.com/t/why-was-my-octopus-overcooked/10092 "2017-11-06T20:22:58Z")
This weekend I used my new Anova precision wifi for the first time. I made octopus with garlic, persil, some salt and olive oil in a sous vide bag, with a temperature of 154,5 F (68 C) for 8 hours. Since I had only 7 hou… --- ## [Beef Short Ribs](https://community.anovaculinary.com/t/beef-short-ribs/408)
**Author:** [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\ **Replies:** 11\ **Last updated:** [November 6, 2017, 10:55am UTC](https://community.anovaculinary.com/t/beef-short-ribs/408 "2017-11-06T10:55:28Z")
Here are my first short ribs out of the 136°F bath after 48 hours. I seared them and they were seasoned with a little salt and freshly ground pepper. They were extremely tender and juicy with a good texture. Beef flavor… --- ## [Ikea SAMLA box](https://community.anovaculinary.com/t/ikea-samla-box/9644)
**Author:** [@MichaelF](https://community.anovaculinary.com/u/MichaelF)\ **Replies:** 29\ **Last updated:** [November 5, 2017, 4:30pm UTC](https://community.anovaculinary.com/t/ikea-samla-box/9644 "2017-11-05T16:30:49Z")
I tried 3 racks of baby back ribs last week using an Ikea Samla polypropylene box as the container. 150F for 24 hours. I noticed a very strong plastic odour from the water and the ping pong balls I use to cover it after … --- ## ["Free flow" of water around food packets](https://community.anovaculinary.com/t/free-flow-of-water-around-food-packets/9000)
**Author:** [@LillyJo](https://community.anovaculinary.com/u/LillyJo)\ **Replies:** 12\ **Last updated:** [November 4, 2017, 3:14pm UTC](https://community.anovaculinary.com/t/free-flow-of-water-around-food-packets/9000 "2017-11-04T15:14:53Z")
It sounds like food cooks "better" (i.e., more efficiently and evenly) when water circulates freely around (between, over, under) food packets. If I "clip" food packets to the side of a cooking vessel, how can water cir… --- ## [Sauces for Shrimp - recommendation?](https://community.anovaculinary.com/t/sauces-for-shrimp-recommendation/10011)
**Author:** [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Replies:** 8\ **Last updated:** [November 4, 2017, 8:09am UTC](https://community.anovaculinary.com/t/sauces-for-shrimp-recommendation/10011 "2017-11-04T08:09:56Z")
Thinking about making shrimp tonight and saucin' it up. Wondering if anyone has a favorite or any recommendations? I have a little bit of garlic chili sauce from the time I made tofu, but I'm looking into other options. … --- ## [Porterhouse steak 2”](https://community.anovaculinary.com/t/porterhouse-steak-2/10023)
**Author:** [@rizzaleenuy](https://community.anovaculinary.com/u/rizzaleenuy)\ **Replies:** 8\ **Last updated:** [November 4, 2017, 8:06am UTC](https://community.anovaculinary.com/t/porterhouse-steak-2/10023 "2017-11-04T08:06:19Z")
Hi, first time to cooked a 2” porterhouse steak. I did it for 2 hours at 135 F. But the meat did not come out as tender as I like. Any suggestions? I bought my steak at a grocery store so I dont know if freshness is fact… --- ## [How to make, transport, hold 20-30 cute little egg bites in jars and impress non-nerds](https://community.anovaculinary.com/t/how-to-make-transport-hold-20-30-cute-little-egg-bites-in-jars-and-impress-non-nerds/10000)
**Author:** [@W3ndy](https://community.anovaculinary.com/u/W3ndy)\ **Replies:** 7\ **Last updated:** [November 4, 2017, 7:59am UTC](https://community.anovaculinary.com/t/how-to-make-transport-hold-20-30-cute-little-egg-bites-in-jars-and-impress-non-nerds/10000 "2017-11-04T07:59:09Z")
I am looking for a little advice and handholding— I’d really like to take about 30 cute little egg bites in individual canning jars to a Harvest Breakfast next week and impress everyone. I’m nervous about cooking ahead &… --- ## [Precision Cooker - BT and WiFi 900watt on Treasure Truck](https://community.anovaculinary.com/t/precision-cooker-bt-and-wifi-900watt-on-treasure-truck/10048)
**Author:** [@MrTimmy](https://community.anovaculinary.com/u/MrTimmy)\ **Replies:** 3\ **Last updated:** [November 3, 2017, 8:29pm UTC](https://community.anovaculinary.com/t/precision-cooker-bt-and-wifi-900watt-on-treasure-truck/10048 "2017-11-03T20:29:42Z")
Got Amazon text that 2nd Gen BT & WiFi 900 watt is on the Amazon Treasure Truck in my city for $125 and coupon discounts at Whole Foods (TT pickup point) for eggs and pork tenderloin to cook in the Anova. NICE promo, … --- ## [Sosu vide food- does it have to be eaten immediately?](https://community.anovaculinary.com/t/sosu-vide-food-does-it-have-to-be-eaten-immediately/10040)
**Author:** [@Nripjeet\_Banerjee](https://community.anovaculinary.com/u/Nripjeet_Banerjee)\ **Replies:** 5\ **Last updated:** [November 3, 2017, 11:35am UTC](https://community.anovaculinary.com/t/sosu-vide-food-does-it-have-to-be-eaten-immediately/10040 "2017-11-03T11:35:08Z")
Sous vide food - does it have to be eaten immediately on cooking, or can it be kept at room temperature for a couple of hours and eaten after some time, with or without reheating? For e.g., cold salads with chicken- can … --- ## [Thanksgiving Dinner Plans?](https://community.anovaculinary.com/t/thanksgiving-dinner-plans/10044)
**Author:** [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Replies:** 0\ **Last updated:** [November 2, 2017, 5:28pm UTC](https://community.anovaculinary.com/t/thanksgiving-dinner-plans/10044 "2017-11-02T17:28:17Z")
What is everyone planning on cooking up for Thanksgiving? Thinking about doing pernil (pork shoulder) for my family. Also thinking about getting creative with non-meat dishes for my vegetarian friends. Some sides will… --- ## [Eggs in the shell](https://community.anovaculinary.com/t/eggs-in-the-shell/152)
**Author:** [@markc](https://community.anovaculinary.com/u/markc)\ **Replies:** 14\ **Last updated:** [November 2, 2017, 1:04pm UTC](https://community.anovaculinary.com/t/eggs-in-the-shell/152 "2017-11-02T13:04:26Z")
@dginsburg. Sorry to have to start another discussion but for some reason the forum won't let me respond on your thread. Eggs are an interesting food. There are several different proteins in the whites and in the yolk … --- ## [Hard Case for Anova SV (BT and Wi-Fi)](https://community.anovaculinary.com/t/hard-case-for-anova-sv-bt-and-wi-fi/10005)
**Author:** [@mejakm](https://community.anovaculinary.com/u/mejakm)\ **Replies:** 4\ **Last updated:** [October 30, 2017, 6:35pm UTC](https://community.anovaculinary.com/t/hard-case-for-anova-sv-bt-and-wi-fi/10005 "2017-10-30T18:35:03Z")
Last week I bought a hard case for my anova wifi and I recommend it to all that like to store it in a safe place and that carries it around. Here are some of my pictures and the link to amazon. Hard Case for Anova SV … --- ## [Ribeye steaks](https://community.anovaculinary.com/t/ribeye-steaks/9587)
**Author:** [@nbmartin](https://community.anovaculinary.com/u/nbmartin)\ **Replies:** 9\ **Last updated:** [October 30, 2017, 4:13pm UTC](https://community.anovaculinary.com/t/ribeye-steaks/9587 "2017-10-30T16:13:20Z")
What to impress friends with ribeye inch and a half steaks what is a good way to do this need all the help I can get. --- ## [Brisket Stew](https://community.anovaculinary.com/t/brisket-stew/9974)
**Author:** [@Sightseeing](https://community.anovaculinary.com/u/Sightseeing)\ **Replies:** 2\ **Last updated:** [October 29, 2017, 5:59pm UTC](https://community.anovaculinary.com/t/brisket-stew/9974 "2017-10-29T17:59:42Z")
Hi All. I'm new here so don't know how to start other than asking my question so here it is. I want to make a stew with brisket but I have no idea how long to cook the brisket for. Has anyone tried this ? I'm thinking I … --- ## [Single diner portion of Mahi-Mahi fillet last night ;-)](https://community.anovaculinary.com/t/single-diner-portion-of-mahi-mahi-fillet-last-night/9964)
**Author:** [@MrTimmy](https://community.anovaculinary.com/u/MrTimmy)\ **Replies:** 6\ **Last updated:** [October 29, 2017, 1:41am UTC](https://community.anovaculinary.com/t/single-diner-portion-of-mahi-mahi-fillet-last-night/9964 "2017-10-29T01:41:14Z")
Mahi-Mahi fillet with salt & pepper. Bagged and cooked 134 degrees for :30. Finishing - 2 min cast iron pan sear on skin side only, served with Cilantro pesto. SO bright white, sweet and juicy inside. Cilantro pest… --- ## [Want To Test The Ice Bath Feature, iOS Beta?](https://community.anovaculinary.com/t/want-to-test-the-ice-bath-feature-ios-beta/9599)
**Author:** [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Replies:** 5\ **Last updated:** [October 25, 2017, 7:01pm UTC](https://community.anovaculinary.com/t/want-to-test-the-ice-bath-feature-ios-beta/9599 "2017-10-25T19:01:29Z")
Alright folks - I mentioned the ice bath beta in another thread. But I wanted to make this a little more visible: Right now we’re testing the ice bath feature in the beta version of our iOS app. Full blog post on this i… --- ## [Hot water treating daffodil bulbs](https://community.anovaculinary.com/t/hot-water-treating-daffodil-bulbs/9658)
**Author:** [@bfoxmatt](https://community.anovaculinary.com/u/bfoxmatt)\ **Replies:** 5\ **Last updated:** [October 24, 2017, 11:39pm UTC](https://community.anovaculinary.com/t/hot-water-treating-daffodil-bulbs/9658 "2017-10-24T23:39:32Z")
Has anyone else purchased and used the unit for treating daffodil bulbs? 112 degrees F. for 3 hours should take care of nematodes, bulb flies, etc. For this purpose I was given a small fine-net drawstring bag (like jew… --- ## [Duck Confit - How Long In Fridge?](https://community.anovaculinary.com/t/duck-confit-how-long-in-fridge/9918)
**Author:** [@magiccox](https://community.anovaculinary.com/u/magiccox)\ **Replies:** 1\ **Last updated:** [October 24, 2017, 5:04pm UTC](https://community.anovaculinary.com/t/duck-confit-how-long-in-fridge/9918 "2017-10-24T17:04:11Z")
I've made some Duck Confit on Saturday. Anyone know how long I can leave it in it's zip lock bag in the fridge for? --- ## [First Cook - Pork Tenderloin Medium & Well Done to Satisfy Two Palates](https://community.anovaculinary.com/t/first-cook-pork-tenderloin-medium-well-done-to-satisfy-two-palates/9807)
**Author:** [@LillyJo](https://community.anovaculinary.com/u/LillyJo)\ **Replies:** 9\ **Last updated:** [October 24, 2017, 3:29am UTC](https://community.anovaculinary.com/t/first-cook-pork-tenderloin-medium-well-done-to-satisfy-two-palates/9807 "2017-10-24T03:29:42Z")
Perfect!! I decided to invest in an APC because I sometimes cook for others - and one of the "others" only enjoys his meat well-done, while the rest of us are "medium-rare" to "medium" in our tastes. We prefer pink to w… --- ## [Creme Brulee Sous Vide Fail (foamy with bubbles after cooked)](https://community.anovaculinary.com/t/creme-brulee-sous-vide-fail-foamy-with-bubbles-after-cooked/9893)
**Author:** [@jesuispoisson](https://community.anovaculinary.com/u/jesuispoisson)\ **Replies:** 5\ **Last updated:** [October 24, 2017, 2:12am UTC](https://community.anovaculinary.com/t/creme-brulee-sous-vide-fail-foamy-with-bubbles-after-cooked/9893 "2017-10-24T02:12:21Z")
Hello. I followed a basic recipe (160 g Egg yolk, 90 g Sugar, 600 g Heavy cream) and yet the composition came out foamy with bubbles as you can see here. One more. I whisked the composition until it was smooth. I didn’… --- ## [Rain Water](https://community.anovaculinary.com/t/rain-water/9891)
**Author:** [@brenndav](https://community.anovaculinary.com/u/brenndav)\ **Replies:** 6\ **Last updated:** [October 23, 2017, 9:32pm UTC](https://community.anovaculinary.com/t/rain-water/9891 "2017-10-23T21:32:01Z")
When I first started using my sous vide, I used tap water in the pan/water bath. I noticed a buildup of lime scale very quickly I decided to switch to using rain water, which doesn't produce lime scale. [Previous page](https://community.anovaculinary.com/latest.md?page=74) [Next page](https://community.anovaculinary.com/latest.md?page=76)