# Latest **URL:** https://community.anovaculinary.com/latest.md?page=79 [Latest](https://community.anovaculinary.com/latest.md) · [Categories](https://community.anovaculinary.com/categories.md) · [Tags](https://community.anovaculinary.com/tags.md) **Page:** 80 --- ## [NEWBIE Q - Is it normal for the unit to be at a slant/angle?](https://community.anovaculinary.com/t/newbie-q-is-it-normal-for-the-unit-to-be-at-a-slant-angle/8682)
**Author:** [@Tom3](https://community.anovaculinary.com/u/Tom3)\ **Replies:** 3\ **Last updated:** [August 12, 2017, 5:13am UTC](https://community.anovaculinary.com/t/newbie-q-is-it-normal-for-the-unit-to-be-at-a-slant-angle/8682 "2017-08-12T05:13:04Z")
Hi all, I just got my unit, having never heard of sous vide before Starbucks :slight\_smile: So, I'm starting by trying out the boiled eggs recipe in the app - but I could not get the unit to be straight up and down… --- ## [Pausing / Taking a Break Mid-Way Through Cooking](https://community.anovaculinary.com/t/pausing-taking-a-break-mid-way-through-cooking/8764)
**Author:** [@diwinje](https://community.anovaculinary.com/u/diwinje)\ **Replies:** 11\ **Last updated:** [August 11, 2017, 5:54pm UTC](https://community.anovaculinary.com/t/pausing-taking-a-break-mid-way-through-cooking/8764 "2017-08-11T17:54:40Z")
Hi everyone, new-ish to Sous Vide and the Anova community. Here's a weird question. I'd like to do a 72-hour recipe but will be visiting family about two and a half hours away. Is it possible to start cooking the food...… --- ## [Vacuum Sealer VS Immersion Method](https://community.anovaculinary.com/t/vacuum-sealer-vs-immersion-method/8631)
**Author:** [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Replies:** 38\ **Last updated:** [August 10, 2017, 9:20pm UTC](https://community.anovaculinary.com/t/vacuum-sealer-vs-immersion-method/8631 "2017-08-10T21:20:21Z")
Wondering what everyone’s thoughts are with this. I don’t have a vacuum sealer at home, but found the immersion method works just fine (so far) for me. I’ve also heard that if you’re cooking with marinade, it’s better t… --- ## [Vast difference in cooking times prescribed](https://community.anovaculinary.com/t/vast-difference-in-cooking-times-prescribed/8774)
**Author:** [@samlinton](https://community.anovaculinary.com/u/samlinton)\ **Replies:** 3\ **Last updated:** [August 10, 2017, 3:22am UTC](https://community.anovaculinary.com/t/vast-difference-in-cooking-times-prescribed/8774 "2017-08-10T03:22:59Z")
I am a sous vide newbie confused about cooking times for beef. I get that different cuts or thickness of beef require different cooking times. But the estimates seem to range from 1-4 hours to 36 hours! What is going on … --- ## [When is beef chuck or brisket fully cooked?](https://community.anovaculinary.com/t/when-is-beef-chuck-or-brisket-fully-cooked/8756)
**Author:** [@jwf](https://community.anovaculinary.com/u/jwf)\ **Replies:** 4\ **Last updated:** [August 9, 2017, 1:56pm UTC](https://community.anovaculinary.com/t/when-is-beef-chuck-or-brisket-fully-cooked/8756 "2017-08-09T13:56:18Z")
How do I know when a beef chuck roast is done when the recommended cooking time is 24 to 36 hours @ 155F or a beef brisket when the recommended cooking time is 36 to 72 hours at 135°F? How do I check for doneness? jw… --- ## [Calling all Mothers!](https://community.anovaculinary.com/t/calling-all-mothers/6681)
**Author:** [@colewagoner](https://community.anovaculinary.com/u/colewagoner)\ **Replies:** 11\ **Last updated:** [August 8, 2017, 11:27pm UTC](https://community.anovaculinary.com/t/calling-all-mothers/6681 "2017-08-08T23:27:23Z")
Hey nerds! I'm looking for a Mom who lovesss her Anova so much, that she's doing the cooking on Mother's Day. If that's you, let me know! Thanks :slight\_smile: --- ## [Two steaks two different temps](https://community.anovaculinary.com/t/two-steaks-two-different-temps/8715)
**Author:** [@nbmartin](https://community.anovaculinary.com/u/nbmartin)\ **Replies:** 1\ **Last updated:** [August 8, 2017, 12:57am UTC](https://community.anovaculinary.com/t/two-steaks-two-different-temps/8715 "2017-08-08T00:57:47Z")
Two steaks, two different temps at same time. --- ## [Preheating Water](https://community.anovaculinary.com/t/preheating-water/8365)
**Author:** [@Patti](https://community.anovaculinary.com/u/Patti)\ **Replies:** 15\ **Last updated:** [August 7, 2017, 3:59pm UTC](https://community.anovaculinary.com/t/preheating-water/8365 "2017-08-07T15:59:12Z")
Can you preheat your water bath on the stove? Also, after I put my food in the bath the water drops temperature. Do I wait for the temp to rise before I start timing? --- ## [Cooking Multiple Chicken Marylands](https://community.anovaculinary.com/t/cooking-multiple-chicken-marylands/8700)
**Author:** [@clarice](https://community.anovaculinary.com/u/clarice)\ **Replies:** 2\ **Last updated:** [August 7, 2017, 7:06am UTC](https://community.anovaculinary.com/t/cooking-multiple-chicken-marylands/8700 "2017-08-07T07:06:09Z")
I want to cook 6 chicken marylands in one go this weekend but am worried about timing and temperature. And reheating. Does anyone have any experience or thoughts on this? Thanks --- ## [New and impatient.](https://community.anovaculinary.com/t/new-and-impatient/8637)
**Author:** [@MMawer](https://community.anovaculinary.com/u/MMawer)\ **Replies:** 8\ **Last updated:** [August 6, 2017, 12:11am UTC](https://community.anovaculinary.com/t/new-and-impatient/8637 "2017-08-06T00:11:19Z")
Hello everyone. As the title states I am new to the forum and I'm impatiently waiting for my Anova Nano that should come in November. What would you recommend me to cook first? This would be the first time I try sous v… --- ## [Fried beef kidneys](https://community.anovaculinary.com/t/fried-beef-kidneys/7351)
**Author:** [@RichardOL](https://community.anovaculinary.com/u/RichardOL)\ **Replies:** 2\ **Last updated:** [August 4, 2017, 2:12pm UTC](https://community.anovaculinary.com/t/fried-beef-kidneys/7351 "2017-08-04T14:12:39Z")
I like beef kidneys. They are nice it a steak and kidney pie or a curry. But my favorite way is fried hot and fast like steak. But like steak, it is tricky to get the outside nicely done and not over cook the inside. At … --- ## [Sous vide scotch eggs](https://community.anovaculinary.com/t/sous-vide-scotch-eggs/4430)
**Author:** [@TristansDad](https://community.anovaculinary.com/u/TristansDad)\ **Replies:** 4\ **Last updated:** [August 4, 2017, 3:36am UTC](https://community.anovaculinary.com/t/sous-vide-scotch-eggs/4430 "2017-08-04T03:36:09Z")
Watched a TV show making scotch eggs and wondered if I could use my Anova to make them. A quick search showed other people use sous vide only for the egg, and deep fry it once the sausage meat is added. So... Anyone h… --- ## [Jumbo Shrimp](https://community.anovaculinary.com/t/jumbo-shrimp/8435)
**Author:** [@rabernet](https://community.anovaculinary.com/u/rabernet)\ **Replies:** 7\ **Last updated:** [August 3, 2017, 9:00pm UTC](https://community.anovaculinary.com/t/jumbo-shrimp/8435 "2017-08-03T21:00:28Z")
Hi! New to sous vide cooking, have successfully cooked boneless rib eyes, center cut butterfied pork loin chops and tonight NY Strip steaks. I picked up 1 1/2 lbs jumbo shrimp and trying to decide between two recipes - … --- ## [1st Cook: All About Searing Stuff](https://community.anovaculinary.com/t/1st-cook-all-about-searing-stuff/8593)
**Author:** [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Replies:** 7\ **Last updated:** [August 3, 2017, 4:55pm UTC](https://community.anovaculinary.com/t/1st-cook-all-about-searing-stuff/8593 "2017-08-03T16:55:15Z")
Alright, folks - let’s talk about searing things. If you’re into a nice golden crust after sous vide, searing will help you make that dream come true. :wink: General Rule of Thumb Searing is super useful - it adds fla… --- ## [TIP: Other uses for your Sous Vide water bath - Defrosting frozen meat](https://community.anovaculinary.com/t/tip-other-uses-for-your-sous-vide-water-bath-defrosting-frozen-meat/2896)
**Author:** [@MrTimmy](https://community.anovaculinary.com/u/MrTimmy)\ **Replies:** 8\ **Last updated:** [August 2, 2017, 6:07pm UTC](https://community.anovaculinary.com/t/tip-other-uses-for-your-sous-vide-water-bath-defrosting-frozen-meat/2896 "2017-08-02T18:07:55Z")
If you retain water in your Sous Vide container after cooking, planning to cook something else in it the next day, it would be nice to use that sitting water at room temperature for other things until you Sous Vide again… --- ## [Your favorite way to use the juice from sous vide?](https://community.anovaculinary.com/t/your-favorite-way-to-use-the-juice-from-sous-vide/7978)
**Author:** [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Replies:** 7\ **Last updated:** [August 2, 2017, 4:43pm UTC](https://community.anovaculinary.com/t/your-favorite-way-to-use-the-juice-from-sous-vide/7978 "2017-08-02T16:43:28Z")
Wondering what everyone does with the excess meat juice from their cook? I know that @RichardOL makes bomb gravy - his recent topic about it is here. As for myself, I don’t do anything special with it. I just end up po… --- ## [Is it Better to Season BEFORE Sous Vide?](https://community.anovaculinary.com/t/is-it-better-to-season-before-sous-vide/8454)
**Author:** [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Replies:** 10\ **Last updated:** [August 1, 2017, 11:48pm UTC](https://community.anovaculinary.com/t/is-it-better-to-season-before-sous-vide/8454 "2017-08-01T23:48:50Z")
Thoughts, input, experiences. What do you think about sentiment? I personally season my meats before I sous vide. Sometimes I add a little more garlic powder post cook (before sear), because garlic powder is life. Thou… --- ## [Octopus- time and temp](https://community.anovaculinary.com/t/octopus-time-and-temp/8599)
**Author:** [@roscoe](https://community.anovaculinary.com/u/roscoe)\ **Replies:** 1\ **Last updated:** [August 1, 2017, 2:44pm UTC](https://community.anovaculinary.com/t/octopus-time-and-temp/8599 "2017-08-01T14:44:43Z")
Hi Looking for some guidance for whole octopus. What temp and for how long? Previously frozen. Will finish on hot grill to get a nice char/ sear. Any seasoning suggestions? Thanks! --- ## [Salmon parasites](https://community.anovaculinary.com/t/salmon-parasites/8568)
**Author:** [@Shutnstar](https://community.anovaculinary.com/u/Shutnstar)\ **Replies:** 3\ **Last updated:** [July 31, 2017, 11:15pm UTC](https://community.anovaculinary.com/t/salmon-parasites/8568 "2017-07-31T23:15:07Z")
Will 40 minutes at 130 kill parasites from wild salmon? --- ## [Leave Shrimp Tails + Shell On?](https://community.anovaculinary.com/t/leave-shrimp-tails-shell-on/8506)
**Author:** [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Replies:** 9\ **Last updated:** [July 31, 2017, 6:43pm UTC](https://community.anovaculinary.com/t/leave-shrimp-tails-shell-on/8506 "2017-07-31T18:43:38Z")
What's everyone's opinion on shrimp tails + shell? I usually leave the tails and the shell on when I cook them. I also eat shrimp with the shell and tail still on. Wondering what everyone's preference is and if you th… --- ## [Propane weed burner for searing pork ribs](https://community.anovaculinary.com/t/propane-weed-burner-for-searing-pork-ribs/6200)
**Author:** [@johnwong](https://community.anovaculinary.com/u/johnwong)\ **Replies:** 6\ **Last updated:** [July 29, 2017, 12:13pm UTC](https://community.anovaculinary.com/t/propane-weed-burner-for-searing-pork-ribs/6200 "2017-07-29T12:13:12Z")
Searing sous vide pork ribs on a propane barbecue usually results in too much inedible charred meat because the fat dripping catch on fire and the fire burns the meat. So I thought to try a propane weed burner ($20 at Ha… --- ## [Sous vide chicken breast -worked for you?](https://community.anovaculinary.com/t/sous-vide-chicken-breast-worked-for-you/8437)
**Author:** [@jberkley](https://community.anovaculinary.com/u/jberkley)\ **Replies:** 8\ **Last updated:** [July 28, 2017, 9:44pm UTC](https://community.anovaculinary.com/t/sous-vide-chicken-breast-worked-for-you/8437 "2017-07-28T21:44:21Z")
i followed a chicken breast recipe (boneless, skinless) which called for 2 hours at 146F. After 2 hours, i was very excited to serve the chicken to my family. Imagine my disappointment to cut the chicken breast open to… --- ## [What's everyone preferred searing method?](https://community.anovaculinary.com/t/whats-everyone-preferred-searing-method/7902)
**Author:** [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Replies:** 31\ **Last updated:** [July 28, 2017, 5:54pm UTC](https://community.anovaculinary.com/t/whats-everyone-preferred-searing-method/7902 "2017-07-28T17:54:48Z")
I'm curious as to what's everyone's preferred searing method is in here? I personally use a regular pan (considering getting a cast iron skillet). I cook primarily for just myself, so this makes the most sense to me! … --- ## [Reheating later](https://community.anovaculinary.com/t/reheating-later/8521)
**Author:** [@nbmartin](https://community.anovaculinary.com/u/nbmartin)\ **Replies:** 11\ **Last updated:** [July 28, 2017, 3:29pm UTC](https://community.anovaculinary.com/t/reheating-later/8521 "2017-07-28T15:29:56Z")
After cooking burgers are steaks before hand what's the best way to heat back up getting inside warm and not over Cooking? --- ## [Scotch egg project, sous vide intensive of course](https://community.anovaculinary.com/t/scotch-egg-project-sous-vide-intensive-of-course/8097)
**Author:** [@RichardOL](https://community.anovaculinary.com/u/RichardOL)\ **Replies:** 6\ **Last updated:** [July 28, 2017, 1:57pm UTC](https://community.anovaculinary.com/t/scotch-egg-project-sous-vide-intensive-of-course/8097 "2017-07-28T13:57:28Z")
I have been thinking about Scotch eggs for awhile. But I want the egg yolk warm and runny, the sausage cooked and the coating thin and golden brown. It seems quite a trick. I just saw a picture of a Scotch egg that is … --- ## [SV BBQ 8lb pulled pork roast Questions](https://community.anovaculinary.com/t/sv-bbq-8lb-pulled-pork-roast-questions/8446)
**Author:** [@Charlie1](https://community.anovaculinary.com/u/Charlie1)\ **Replies:** 5\ **Last updated:** [July 27, 2017, 6:11pm UTC](https://community.anovaculinary.com/t/sv-bbq-8lb-pulled-pork-roast-questions/8446 "2017-07-27T18:11:26Z")
I am following the Anova recipe for pulled pork. Have dry brined 24 hrs. Questions are:1) if at 165deg how do I know if it should cook 18 or 24 hours since cannot check while cooking? 2) After initial SV-chill,dry sto… --- ## [New to Anova, cooking tenderloin. Help!](https://community.anovaculinary.com/t/new-to-anova-cooking-tenderloin-help/8392)
**Author:** [@CaptKrunch](https://community.anovaculinary.com/u/CaptKrunch)\ **Replies:** 13\ **Last updated:** [July 27, 2017, 6:00pm UTC](https://community.anovaculinary.com/t/new-to-anova-cooking-tenderloin-help/8392 "2017-07-27T18:00:49Z")
Hi there food nerds! It is i! Your Capt! :slight\_smile: I need help cooking these two tenderloin I picked up today. I'd like to get a nice medium, pinkish, slightly bloodish out of them. They are about 1 1/2 thick. … --- ## [Time and Temperature Scale](https://community.anovaculinary.com/t/time-and-temperature-scale/8492)
**Author:** [@BillGeorgeDrums](https://community.anovaculinary.com/u/BillGeorgeDrums)\ **Replies:** 1\ **Last updated:** [July 26, 2017, 11:15pm UTC](https://community.anovaculinary.com/t/time-and-temperature-scale/8492 "2017-07-26T23:15:21Z")
Hi Everyone! A while ago someone sent me a link to a logarithmic scale that showed how time and temperature killed bacteria. Does anyone have a link to this graph? I've tried google but I don't think I'm searching the … --- ## [Egg poaching](https://community.anovaculinary.com/t/egg-poaching/8429)
**Author:** [@CGregory](https://community.anovaculinary.com/u/CGregory)\ **Replies:** 2\ **Last updated:** [July 26, 2017, 10:49pm UTC](https://community.anovaculinary.com/t/egg-poaching/8429 "2017-07-26T22:49:03Z")
Hi all, So i selected the poached egg recipe...the water came to temp at 62.8 C ...eggs were wayyyy too runny after 45 minutes.More gelatiness than anything ?! --- ## [Whole Beef Sirloin](https://community.anovaculinary.com/t/whole-beef-sirloin/8469)
**Author:** [@Paul\_O\_Connor](https://community.anovaculinary.com/u/Paul_O_Connor)\ **Replies:** 3\ **Last updated:** [July 26, 2017, 4:40am UTC](https://community.anovaculinary.com/t/whole-beef-sirloin/8469 "2017-07-26T04:40:35Z")
Hi all been a Sous Vider since my wife bought me a unit for Christmas. Absolutely love it and have tried several different things. Cooked several sirloin roasts with great success and am now wondering about doing an en… [Previous page](https://community.anovaculinary.com/latest.md?page=78) [Next page](https://community.anovaculinary.com/latest.md?page=80)