# Latest **URL:** https://community.anovaculinary.com/latest.md?page=81 [Latest](https://community.anovaculinary.com/latest.md) · [Categories](https://community.anovaculinary.com/categories.md) · [Tags](https://community.anovaculinary.com/tags.md) **Page:** 82 --- ## [10 Sous Vide Vegetarian Food Ideas](https://community.anovaculinary.com/t/10-sous-vide-vegetarian-food-ideas/7904)
**Author:** [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Replies:** 0\ **Last updated:** [June 26, 2017, 7:26pm UTC](https://community.anovaculinary.com/t/10-sous-vide-vegetarian-food-ideas/7904 "2017-06-26T19:26:40Z")
Sous vide is SO GOOD for meat, but it’s also really awesome for vegetarian or non-meat dishes. I challenge myself with Meatless Mondays, to set myself up for a more well-rounded week. Here’s some recipes that are effin’… --- ## [Newbie: questions on thickness and frozen state...](https://community.anovaculinary.com/t/newbie-questions-on-thickness-and-frozen-state/7890)
**Author:** [@Argelius](https://community.anovaculinary.com/u/Argelius)\ **Replies:** 3\ **Last updated:** [June 26, 2017, 1:37pm UTC](https://community.anovaculinary.com/t/newbie-questions-on-thickness-and-frozen-state/7890 "2017-06-26T13:37:57Z")
I just bit the bullet and got me a shiny new Anova Precision Cooker. I've been scanning the forums and the rest of the inter webs but have two quick (probably easy) questions: \[1\] Typically S-V recipes for protein gi… --- ## [54C is the new black... Pork Belly bliss](https://community.anovaculinary.com/t/54c-is-the-new-black-pork-belly-bliss/7850)
**Author:** [@Ember](https://community.anovaculinary.com/u/Ember)\ **Replies:** 3\ **Last updated:** [June 24, 2017, 2:16pm UTC](https://community.anovaculinary.com/t/54c-is-the-new-black-pork-belly-bliss/7850 "2017-06-24T14:16:09Z")
I've been using 54C for cooking my 'roasts' for lamb, goat, beef or pork, but these were traditional, large muscle roast cuts. Thought I'd try pork belly and see how it went at that temperature. So, I lightly seasoned … --- ## [Rack O' Lamb & Garlic / Rosemary Mashed Potato - All SV](https://community.anovaculinary.com/t/rack-o-lamb-garlic-rosemary-mashed-potato-all-sv/7844)
**Author:** [@MrTimmy](https://community.anovaculinary.com/u/MrTimmy)\ **Replies:** 5\ **Last updated:** [June 24, 2017, 9:40pm UTC](https://community.anovaculinary.com/t/rack-o-lamb-garlic-rosemary-mashed-potato-all-sv/7844 "2017-06-24T21:40:06Z")
Both these menu items are on regular rotation at Chez Timmy because they're SO easy and SO tasty. Also, single folk can do just a 1/2 Rack of Lamb and zap leftover portion of mashed potatoes. So here's some plated fo… --- ## [Large Group Cooking ideas plus cooking vessel size recommendatino](https://community.anovaculinary.com/t/large-group-cooking-ideas-plus-cooking-vessel-size-recommendatino/7841)
**Author:** [@Carolyn](https://community.anovaculinary.com/u/Carolyn)\ **Replies:** 5\ **Last updated:** [June 24, 2017, 2:17pm UTC](https://community.anovaculinary.com/t/large-group-cooking-ideas-plus-cooking-vessel-size-recommendatino/7841 "2017-06-24T14:17:34Z")
I need to do a dinner for 29 people (15 adults and 13 children). If you use an insulated cooler, can it then be larger than the recommended 20quart maximum? Any sous vide ideas? Would it be possible to do Ribs? … --- ## [Cooker full of meat](https://community.anovaculinary.com/t/cooker-full-of-meat/7719)
**Author:** [@RichardOL](https://community.anovaculinary.com/u/RichardOL)\ **Replies:** 8\ **Last updated:** [June 22, 2017, 1:34pm UTC](https://community.anovaculinary.com/t/cooker-full-of-meat/7719 "2017-06-22T13:34:48Z")
I have a full cooker today with 5 bags of mixed meat. Porterhouse steak, beef shortribs, brisket, kidney, and Italian sausage. Various times, all at 130F/54C. The steak for dinner today, the shortribs for tomorrow. The o… --- ## [About The Community Categories](https://community.anovaculinary.com/t/about-the-community-categories/7803)
**Author:** [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Replies:** 0\ **Last updated:** [June 21, 2017, 9:11pm UTC](https://community.anovaculinary.com/t/about-the-community-categories/7803 "2017-06-21T21:11:17Z")
Whew - it’s done! Things are a little bit more organized around here. :slight\_smile: I hope it helps with navigating through the site and its contents. Here’s a little bit about our refreshed categories: First Cook E… --- ## [Best & Cheapest Beef Cuts for Steaks](https://community.anovaculinary.com/t/best-cheapest-beef-cuts-for-steaks/7755)
**Author:** [@bonimeo](https://community.anovaculinary.com/u/bonimeo)\ **Replies:** 7\ **Last updated:** [June 21, 2017, 8:15pm UTC](https://community.anovaculinary.com/t/best-cheapest-beef-cuts-for-steaks/7755 "2017-06-21T20:15:15Z")
Hi Guys, I'm new with sousvide cooking. This week I want to make steaks for my family, but i am on a budget. What is the best and cheapest cut of beef to use for sousvide and without a lot of fat? --- ## [The Nano Is Finally Here!](https://community.anovaculinary.com/t/the-nano-is-finally-here/7498)
**Author:** [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Replies:** 10\ **Last updated:** [June 21, 2017, 7:53pm UTC](https://community.anovaculinary.com/t/the-nano-is-finally-here/7498 "2017-06-21T19:53:19Z")
I’m sure you’ve already seen the buzz going on already for the Nano. Currently is Nano is availble to US customers only. No worries - we’re working on getting it international. Fun Facts about Nano: 700W Water resi… --- ## [Woah meat party at ANOVA!](https://community.anovaculinary.com/t/woah-meat-party-at-anova/7671)
**Author:** [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Replies:** 7\ **Last updated:** [June 21, 2017, 7:52pm UTC](https://community.anovaculinary.com/t/woah-meat-party-at-anova/7671 "2017-06-21T19:52:38Z")
We cooked up some pork, beef, and salmon. So good! So full! :heart\_eyes: \[image\]\[image\] --- ## [Topics Ordered by CATEGORIES vs. LATEST](https://community.anovaculinary.com/t/topics-ordered-by-categories-vs-latest/7635)
**Author:** [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Replies:** 12\ **Last updated:** [June 21, 2017, 6:27am UTC](https://community.anovaculinary.com/t/topics-ordered-by-categories-vs-latest/7635 "2017-06-21T06:27:51Z")
Hey cool guys - you might have noticed the layout for the main page is a teeny bit different. To those who have been around for a bit - do you prefer topics organized by categories, or organized by its latest activity… --- ## [Sous vide humblebrag](https://community.anovaculinary.com/t/sous-vide-humblebrag/54)
**Author:** [@markc](https://community.anovaculinary.com/u/markc)\ **Replies:** 0\ **Last updated:** [October 7, 2014, 3:16pm UTC](https://community.anovaculinary.com/t/sous-vide-humblebrag/54 "2014-10-07T15:16:50Z")
I'm getting so tired of Thomas Keller texting me for help. --- ## [I want to buy many anova's products](https://community.anovaculinary.com/t/i-want-to-buy-many-anovas-products/272)
**Author:** [@lacuisinesousvide](https://community.anovaculinary.com/u/lacuisinesousvide)\ **Replies:** 0\ **Last updated:** [January 8, 2015, 1:15pm UTC](https://community.anovaculinary.com/t/i-want-to-buy-many-anovas-products/272 "2015-01-08T13:15:29Z")
I am a french entreprise call La cuisinesousvide. I sell Products of cooking and diverted products of kitchen. I want to pass an order in ANOVA. to Resell your products in France. Can you tell me the process, I send mail… --- ## [Merged: Realizing the need for an accurate thermometer](https://community.anovaculinary.com/t/merged-realizing-the-need-for-an-accurate-thermometer/372)
**Author:** [@saluki](https://community.anovaculinary.com/u/saluki)\ **Replies:** 0\ **Last updated:** [March 18, 2015, 7:07pm UTC](https://community.anovaculinary.com/t/merged-realizing-the-need-for-an-accurate-thermometer/372 "2015-03-18T19:07:16Z")
This discussion has been merged. --- ## [Thoughts on Calibration](https://community.anovaculinary.com/t/thoughts-on-calibration/404)
**Author:** [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\ **Replies:** 0\ **Last updated:** [April 7, 2015, 1:14pm UTC](https://community.anovaculinary.com/t/thoughts-on-calibration/404 "2015-04-07T13:14:49Z")
Recently there was a discussion on calibrating the Anova Precision Cooker. Calibration is comparing a device to a standard and adjusting the device so that it matches the standard. In actual practice this would be done o… --- ## [Herbs and Oil](https://community.anovaculinary.com/t/herbs-and-oil/566)
**Author:** [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\ **Replies:** 0\ **Last updated:** [July 25, 2015, 2:09pm UTC](https://community.anovaculinary.com/t/herbs-and-oil/566 "2015-07-25T14:09:27Z")
It has been the perfect Summer for a garden here in the US Midwest. My garden is flourishing and I have more fresh herbs than I know what to do with. An article at ChefSteps http://www.chefsteps.com/activities/tips-tric… --- ## [Sous Vide Cooking Vessel](https://community.anovaculinary.com/t/sous-vide-cooking-vessel/4558)
**Author:** [@Marcia](https://community.anovaculinary.com/u/Marcia)\ **Replies:** 0\ **Last updated:** [January 22, 2017, 7:49pm UTC](https://community.anovaculinary.com/t/sous-vide-cooking-vessel/4558 "2017-01-22T19:49:13Z")
Here is a cooking vessel to be used with the Anova precision cooker. It utilizes parts made by Vollrath which make pans and covers fro restaurants. The pan is a Vollrath 30262 pan and the associated 52431 plastic cover… --- ## [Sous Vide, Lime-Garlic Yuca](https://community.anovaculinary.com/t/sous-vide-lime-garlic-yuca/6617)
**Author:** [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Replies:** 0\ **Last updated:** [May 2, 2017, 12:03am UTC](https://community.anovaculinary.com/t/sous-vide-lime-garlic-yuca/6617 "2017-05-02T00:03:15Z")
\[image\]Sous Vide, Lime Garlic Yuca. 180 degrees/ 2.5 hours. First time making this! It came out tasty, but I'd definitely would tweak a thing or two! Next time I wanna cook it at higher temps. Has anyone here sous vi… --- ## [What Is Your Easiest, Tastiest Recipe?](https://community.anovaculinary.com/t/what-is-your-easiest-tastiest-recipe/6641)
**Author:** [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Replies:** 0\ **Last updated:** [May 3, 2017, 9:30pm UTC](https://community.anovaculinary.com/t/what-is-your-easiest-tastiest-recipe/6641 "2017-05-03T21:30:58Z")
Alright folks - I wanna hear about your easiest, tastiest recipe! :yum: I have been making sous vide shrimp just about every day for the past 2 weeks (it’s just so damn easy to make). And I wanna see what you got! Rule… --- ## [Rockin' the Cambro 4.75gal tub](https://community.anovaculinary.com/t/rockin-the-cambro-4-75gal-tub/72)
**Author:** [@aarthur](https://community.anovaculinary.com/u/aarthur)\ **Replies:** 0\ **Last updated:** [October 26, 2014, 4:08am UTC](https://community.anovaculinary.com/t/rockin-the-cambro-4-75gal-tub/72 "2014-10-26T04:08:17Z")
http://t.co/VVta4OfAkV --- ## [Fresh out of the box](https://community.anovaculinary.com/t/fresh-out-of-the-box/156)
**Author:** [@lone369](https://community.anovaculinary.com/u/lone369)\ **Replies:** 0\ **Last updated:** [December 2, 2014, 11:02pm UTC](https://community.anovaculinary.com/t/fresh-out-of-the-box/156 "2014-12-02T23:02:04Z")
I just did my first meal with my Anova. I did a 2" thick prime rib steak. I set it for 140 degrees to get a medium steak and set it for 4 hours. I checked the temperature periodically and it was spot on. The steak wa… --- ## [Received My Anova Cooker](https://community.anovaculinary.com/t/received-my-anova-cooker/192)
**Author:** [@RobertBarnett](https://community.anovaculinary.com/u/RobertBarnett)\ **Replies:** 0\ **Last updated:** [December 14, 2014, 1:50pm UTC](https://community.anovaculinary.com/t/received-my-anova-cooker/192 "2014-12-14T13:50:45Z")
I just wanted to give a bit of hope to those that purchased their cooker through the web site. I just received my cooker. It came in a nice tube package, well padded and easy to put back in the package for storage. Now I… --- ## [For those days when one Precision Cooker just isn't enough](https://community.anovaculinary.com/t/for-those-days-when-one-precision-cooker-just-isnt-enough/229)
**Author:** [@aarthur](https://community.anovaculinary.com/u/aarthur)\ **Replies:** 0\ **Last updated:** [December 24, 2014, 6:00am UTC](https://community.anovaculinary.com/t/for-those-days-when-one-precision-cooker-just-isnt-enough/229 "2014-12-24T06:00:09Z")
Front: burgers Back: lamb shoulder --- ## [Sous vide - supporting gear](https://community.anovaculinary.com/t/sous-vide-supporting-gear/712)
**Author:** [@Kevin](https://community.anovaculinary.com/u/Kevin)\ **Replies:** 0\ **Last updated:** [January 25, 2016, 10:29pm UTC](https://community.anovaculinary.com/t/sous-vide-supporting-gear/712 "2016-01-25T22:29:09Z")
Hey folks - I was talking / evangelizing sous vide the other day and was asked to share the details of my rig (one of them). Worth sharing here as it's a quick-and-easy build, readily-modifiable depending on the tools a… --- ## [You Guys Rock! :)](https://community.anovaculinary.com/t/you-guys-rock/6890)
**Author:** [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Replies:** 0\ **Last updated:** [May 12, 2017, 7:07pm UTC](https://community.anovaculinary.com/t/you-guys-rock/6890 "2017-05-12T19:07:56Z")
Hey guys, I just wanted to say that all of you are truly awesome! Thanks for being super helpful in the community and making all members feel welcomed. Wanted to make a special shoutout to new users this week who jump… --- ## [Lamb shanks at a lower temperature](https://community.anovaculinary.com/t/lamb-shanks-at-a-lower-temperature/7313)
**Author:** [@RichardOL](https://community.anovaculinary.com/u/RichardOL)\ **Replies:** 0\ **Last updated:** [June 1, 2017, 2:55pm UTC](https://community.anovaculinary.com/t/lamb-shanks-at-a-lower-temperature/7313 "2017-06-01T14:55:59Z")
I eat lamb shanks because I like them and they seem to appear on sale often. I have found that the cooking temperature range is pretty broad. I cooked these at 145F for 24h and I like then as well if not better that the … --- ## [A Unique Sous Vide Guide](https://community.anovaculinary.com/t/a-unique-sous-vide-guide/473)
**Author:** [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\ **Replies:** 0\ **Last updated:** [May 15, 2015, 11:23pm UTC](https://community.anovaculinary.com/t/a-unique-sous-vide-guide/473 "2015-05-15T23:23:16Z")
Have you ever wondered what our friends in Spain are cooking? Here is a time and temperature guide for some items you do not see every day in most places. I had the monk fish liver in Japan (steamed not sous vide) a long… --- ## [Rum butter pineapples with Carribean jerk skirt steak](https://community.anovaculinary.com/t/rum-butter-pineapples-with-carribean-jerk-skirt-steak/451)
**Author:** [@phrank02](https://community.anovaculinary.com/u/phrank02)\ **Replies:** 0\ **Last updated:** [May 4, 2015, 3:55am UTC](https://community.anovaculinary.com/t/rum-butter-pineapples-with-carribean-jerk-skirt-steak/451 "2015-05-04T03:55:26Z")
MAN THIS TURNED OUT FANTASTIC!!!! The sweetness of the butter rum pineapples caramelized great, and the skirt steak was a great savory addition.. This is now in my book for extremely delishes culinary eats!!! Gotta do it… --- ## [More custard from ice cream](https://community.anovaculinary.com/t/more-custard-from-ice-cream/6972)
**Author:** [@RichardOL](https://community.anovaculinary.com/u/RichardOL)\ **Replies:** 0\ **Last updated:** [May 15, 2017, 12:17pm UTC](https://community.anovaculinary.com/t/more-custard-from-ice-cream/6972 "2017-05-15T12:17:32Z")
Continuing my search for a general recipe for using ice cream as a base for custard I tried a couple of new varieties from the Talenti brand, a sorbet and a gelato. Cooked at 165F for 4 hours. The recipe for this round w… --- ## [Cooking times by weight?](https://community.anovaculinary.com/t/cooking-times-by-weight/7699)
**Author:** [@TimTDP](https://community.anovaculinary.com/u/TimTDP)\ **Replies:** 3\ **Last updated:** [June 17, 2017, 7:05pm UTC](https://community.anovaculinary.com/t/cooking-times-by-weight/7699 "2017-06-17T19:05:56Z")
I am new to Anova Sous Vide cooking Recipe books I have read never show the cooking time required by weight. They also show large differences in cooking times. For example: Beef tenderloin - cooking time between 1 & 4 ho… [Previous page](https://community.anovaculinary.com/latest.md?page=80) [Next page](https://community.anovaculinary.com/latest.md?page=82)