# Latest **URL:** https://community.anovaculinary.com/latest.md?page=82 [Latest](https://community.anovaculinary.com/latest.md) · [Categories](https://community.anovaculinary.com/categories.md) · [Tags](https://community.anovaculinary.com/tags.md) **Page:** 83 --- ## [Sirloin Steaks with Mushroom Cream Sauce](https://community.anovaculinary.com/t/sirloin-steaks-with-mushroom-cream-sauce/7700)
**Author:** [@evansgo](https://community.anovaculinary.com/u/evansgo)\ **Replies:** 6\ **Last updated:** [June 17, 2017, 12:25pm UTC](https://community.anovaculinary.com/t/sirloin-steaks-with-mushroom-cream-sauce/7700 "2017-06-17T12:25:53Z")
I've not got my APC yet, but I was looking through the recipes and am confused. Following the recipe, I cook the steaks, sear them for 1 min on each side (this seems way too long to me as I like mine rare and this is no… --- ## [WOW!!!!! First time and it worked wonders!](https://community.anovaculinary.com/t/wow-first-time-and-it-worked-wonders/7630)
**Author:** [@asolimini](https://community.anovaculinary.com/u/asolimini)\ **Replies:** 4\ **Last updated:** [June 14, 2017, 9:40pm UTC](https://community.anovaculinary.com/t/wow-first-time-and-it-worked-wonders/7630 "2017-06-14T21:40:38Z")
I have been a fan of sous vide for years, but scared to try it!!! It arrived today and I used it immediately. Rib Eye! Best steak I ever had!!! Amazing... And it was MY FIRST TIME!! Whoever designed this thing had me in… --- ## [Cooking white (breast) vs dark (thigh) parts of chicken](https://community.anovaculinary.com/t/cooking-white-breast-vs-dark-thigh-parts-of-chicken/7612)
**Author:** [@jnelsonmdla](https://community.anovaculinary.com/u/jnelsonmdla)\ **Replies:** 3\ **Last updated:** [June 14, 2017, 5:48am UTC](https://community.anovaculinary.com/t/cooking-white-breast-vs-dark-thigh-parts-of-chicken/7612 "2017-06-14T05:48:27Z")
I recently sous vide'd chicken halves (150 degrees for 2 hours) followed by searing over charcoal. Although I feel comfortable the reddish tint to the dark meat adjacent to the bone was OK. Others might become a little… --- ## [Storage of meat after using the sous vide](https://community.anovaculinary.com/t/storage-of-meat-after-using-the-sous-vide/7614)
**Author:** [@LizaQ](https://community.anovaculinary.com/u/LizaQ)\ **Replies:** 2\ **Last updated:** [June 13, 2017, 9:49pm UTC](https://community.anovaculinary.com/t/storage-of-meat-after-using-the-sous-vide/7614 "2017-06-13T21:49:30Z")
Hello! I am cooking rack of lamb for dinner tomorrow, but I won't be cooking from home. I plan to use the sous vide at home first and then finish off by grilling at elsewhere. The sous vide recipe says to submerge and co… --- ## [You already know this, but Anova sous vide is magic](https://community.anovaculinary.com/t/you-already-know-this-but-anova-sous-vide-is-magic/7576)
**Author:** [@DrJLKramer](https://community.anovaculinary.com/u/DrJLKramer)\ **Replies:** 5\ **Last updated:** [June 12, 2017, 4:58pm UTC](https://community.anovaculinary.com/t/you-already-know-this-but-anova-sous-vide-is-magic/7576 "2017-06-12T16:58:53Z")
Received my Anova Bluetooth 800 watt cooker today. Tonight I cooked a prime sirloin steak. Simply amazing. Jonathan Kramer --- ## [Precooking for weekly meal prep](https://community.anovaculinary.com/t/precooking-for-weekly-meal-prep/7568)
**Author:** [@DidiDyna](https://community.anovaculinary.com/u/DidiDyna)\ **Replies:** 3\ **Last updated:** [June 11, 2017, 9:51pm UTC](https://community.anovaculinary.com/t/precooking-for-weekly-meal-prep/7568 "2017-06-11T21:51:49Z")
Im new to Sous Vide. Has anyone precooked several steaks ahead of time to grill or finish later in the week? Would this defeat the purpose all together? --- ## [Lamb chops](https://community.anovaculinary.com/t/lamb-chops/7546)
**Author:** [@RichardOL](https://community.anovaculinary.com/u/RichardOL)\ **Replies:** 2\ **Last updated:** [June 11, 2017, 12:42am UTC](https://community.anovaculinary.com/t/lamb-chops/7546 "2017-06-11T00:42:11Z")
I got several “$ off at register” lamb chops. They were the less desirable cut with less of the central muscle and more of the fat and gristle. But I am a sucker for a meat bargain. \[image\] I did these 129F/53C for a… --- ## [Two steaks](https://community.anovaculinary.com/t/two-steaks/7542)
**Author:** [@tstick](https://community.anovaculinary.com/u/tstick)\ **Replies:** 2\ **Last updated:** [June 11, 2017, 12:15am UTC](https://community.anovaculinary.com/t/two-steaks/7542 "2017-06-11T00:15:36Z")
I am a newbie. My question is this: Is there a set guidline when you want one steak medium rare and one steak medium? Thank you for any comments. Tstick --- ## [New Anova Owner!!](https://community.anovaculinary.com/t/new-anova-owner/7486)
**Author:** [@Roman511](https://community.anovaculinary.com/u/Roman511)\ **Replies:** 4\ **Last updated:** [June 10, 2017, 3:56pm UTC](https://community.anovaculinary.com/t/new-anova-owner/7486 "2017-06-10T15:56:30Z")
Was in the market for a home sous vide and was torn between Anova and Joule. This weekend I was snooping on Amazon and saw the Fathers Day sale. Couldn't pass it up for $109. Got it Monday and Ran to get some New York st… --- ## [Does searing and grilling affecting the quality?](https://community.anovaculinary.com/t/does-searing-and-grilling-affecting-the-quality/7491)
**Author:** [@easterntigerboo](https://community.anovaculinary.com/u/easterntigerboo)\ **Replies:** 2\ **Last updated:** [June 10, 2017, 2:19am UTC](https://community.anovaculinary.com/t/does-searing-and-grilling-affecting-the-quality/7491 "2017-06-10T02:19:41Z")
can someone shed some lights to me please. After sous-vide, usually it shall follows by searing or grilling to give the meat a nice and flavorful mail-lard or browning outside. Since the SV already at the optimum tempera… --- ## [Buffalo-ish chicken wings](https://community.anovaculinary.com/t/buffalo-ish-chicken-wings/7493)
**Author:** [@RichardOL](https://community.anovaculinary.com/u/RichardOL)\ **Replies:** 2\ **Last updated:** [June 9, 2017, 5:26pm UTC](https://community.anovaculinary.com/t/buffalo-ish-chicken-wings/7493 "2017-06-09T17:26:18Z")
This is my take on buffalo-ish wings. They are less hot and not at all sweet. The flavor of the chicken come through. In the bag with the wings is sriracha, Heinz 57 sauce, and oyster flavor sauce. Not a lot, just enou… --- ## [So, I just bought a spiralizer](https://community.anovaculinary.com/t/so-i-just-bought-a-spiralizer/5364)
**Author:** [@Sam](https://community.anovaculinary.com/u/Sam)\ **Replies:** 5\ **Last updated:** [June 9, 2017, 7:58am UTC](https://community.anovaculinary.com/t/so-i-just-bought-a-spiralizer/5364 "2017-06-09T07:58:17Z")
Has anyone "sprialized" any veggies and then cooked them in a water oven sous vide? My goal is low carb of course. The spriralizer works pretty good and although there are plenty of ways to cut vegetables, the spiralize… --- ## [Reuse the water?](https://community.anovaculinary.com/t/reuse-the-water/525)
**Author:** [@MEA](https://community.anovaculinary.com/u/MEA)\ **Replies:** 14\ **Last updated:** [June 9, 2017, 4:18am UTC](https://community.anovaculinary.com/t/reuse-the-water/525 "2017-06-09T04:18:15Z")
Can I reuse the water to cook in again? I hate to just throw it out considering we're in a drought right now. Could I store it in a food grade plastic bin (I happen to have an extra one - 5 or 10 gal) and use it for the … --- ## [Preheat water by a specific time?](https://community.anovaculinary.com/t/preheat-water-by-a-specific-time/7473)
**Author:** [@chibid](https://community.anovaculinary.com/u/chibid)\ **Replies:** 7\ **Last updated:** [June 9, 2017, 2:28am UTC](https://community.anovaculinary.com/t/preheat-water-by-a-specific-time/7473 "2017-06-09T02:28:22Z")
Hi, I recently purchased the 800 watt version. I'm using a 12 quart bath (filled with 9 quarts of water). Sometimes it takes 40-50 minutes to heat the water up. That's almost an hour added to the total cook time. I… --- ## [Help! Tough pork](https://community.anovaculinary.com/t/help-tough-pork/7412)
**Author:** [@VermontGary](https://community.anovaculinary.com/u/VermontGary)\ **Replies:** 7\ **Last updated:** [June 8, 2017, 12:19am UTC](https://community.anovaculinary.com/t/help-tough-pork/7412 "2017-06-08T00:19:14Z")
Brand new user here. Started with pork chops last night. 145 degrees for one hour, then finished with nice seer in hot pan. Tasted good and evenly cooked throughout, but rather than the expected meltingly soft texture, w… --- ## [How to get smoke favor in ribs?](https://community.anovaculinary.com/t/how-to-get-smoke-favor-in-ribs/6354)
**Author:** [@nbmartin](https://community.anovaculinary.com/u/nbmartin)\ **Replies:** 15\ **Last updated:** [June 7, 2017, 11:35pm UTC](https://community.anovaculinary.com/t/how-to-get-smoke-favor-in-ribs/6354 "2017-06-07T23:35:32Z")
Doing Baby Back ribs and would like to get that hickory flavor not using Hickory Liquid smoke. --- ## [Make my own and diverse tastes](https://community.anovaculinary.com/t/make-my-own-and-diverse-tastes/7421)
**Author:** [@sjwhitten](https://community.anovaculinary.com/u/sjwhitten)\ **Replies:** 6\ **Last updated:** [June 7, 2017, 3:15pm UTC](https://community.anovaculinary.com/t/make-my-own-and-diverse-tastes/7421 "2017-06-07T15:15:50Z")
I am going to cook some chicken breast tenders tonight for the first time. I found some chicken breast recipes that recommended temps of 145 to 150. Can I just throw my choice of marinade and seasonings in the with th… --- ## [Categories on Community Site](https://community.anovaculinary.com/t/categories-on-community-site/7398)
**Author:** [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Replies:** 5\ **Last updated:** [June 6, 2017, 7:56pm UTC](https://community.anovaculinary.com/t/categories-on-community-site/7398 "2017-06-06T19:56:36Z")
So I'd like to hear everyone's input! What categories do you think are important in here, which would you get rid of, and what do you think you'd add? Wondering if the current categories works for everyone or if th… --- ## [Canning pot](https://community.anovaculinary.com/t/canning-pot/7379)
**Author:** [@Arnoldr](https://community.anovaculinary.com/u/Arnoldr)\ **Replies:** 1\ **Last updated:** [June 5, 2017, 12:38pm UTC](https://community.anovaculinary.com/t/canning-pot/7379 "2017-06-05T12:38:34Z")
One of the issues I'm having is lowering the jars into the stockpot without burning my hands - would anyone recommend get a canning pot and rack for this? --- ## [What Was Your Sous Vide Failure?](https://community.anovaculinary.com/t/what-was-your-sous-vide-failure/7304)
**Author:** [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Replies:** 16\ **Last updated:** [June 5, 2017, 1:22am UTC](https://community.anovaculinary.com/t/what-was-your-sous-vide-failure/7304 "2017-06-05T01:22:39Z")
It's easy to get really epic results from sous vide - but sometimes we can make mistakes and end up with some failures. What was something that made you face-palm? For me, I had a couple of failures with tempeh. But… --- ## [Canned Jams and Jellies](https://community.anovaculinary.com/t/canned-jams-and-jellies/4792)
**Author:** [@petersen57](https://community.anovaculinary.com/u/petersen57)\ **Replies:** 6\ **Last updated:** [June 3, 2017, 7:10pm UTC](https://community.anovaculinary.com/t/canned-jams-and-jellies/4792 "2017-06-03T19:10:33Z")
Is there a way I can canned fruit like Jams and jellies like strawberries in the cooker --- ## [Cooking 5 lbs. of Porterhouse Steaks](https://community.anovaculinary.com/t/cooking-5-lbs-of-porterhouse-steaks/7315)
**Author:** [@bdelrosario](https://community.anovaculinary.com/u/bdelrosario)\ **Replies:** 5\ **Last updated:** [June 3, 2017, 12:08pm UTC](https://community.anovaculinary.com/t/cooking-5-lbs-of-porterhouse-steaks/7315 "2017-06-03T12:08:26Z")
I plan to cook about 5 - 6 lbs of porterhouse at once in a 5 Gallon container, targeting to hit a temperature or about 120/125 F (closer to rare, giving me some leeway to sear them while keeping the finished temperature … --- ## [Zip lock bags UK](https://community.anovaculinary.com/t/zip-lock-bags-uk/7331)
**Author:** [@philipstreet](https://community.anovaculinary.com/u/philipstreet)\ **Replies:** 3\ **Last updated:** [June 3, 2017, 2:35am UTC](https://community.anovaculinary.com/t/zip-lock-bags-uk/7331 "2017-06-03T02:35:47Z")
Hello! I got an APC for my birthday and am keen to start but I’m agonising over what zip lock bags to purchase in the UK. I know you can purchase proper sous vide zip bags online (https://www.sousvidesupreme.com/EN-UK/… --- ## [Batch Cooking with Chef Nicole](https://community.anovaculinary.com/t/batch-cooking-with-chef-nicole/2859)
**Author:** [@HunterC](https://community.anovaculinary.com/u/HunterC)\ **Replies:** 1\ **Last updated:** [June 1, 2017, 3:32pm UTC](https://community.anovaculinary.com/t/batch-cooking-with-chef-nicole/2859 "2017-06-01T15:32:10Z")
The Holidays are upon us which means most of us will be cooking for a gaggle of family and friends. Here is @ChefNicole’s tips for batch cooking, so you make more food, spend less time cooking and more time enjoying the … --- ## [Sous Vide version of classic Santa Maria Tri-Tip with red-wine reduction sauce](https://community.anovaculinary.com/t/sous-vide-version-of-classic-santa-maria-tri-tip-with-red-wine-reduction-sauce/7291)
**Author:** [@MrTimmy](https://community.anovaculinary.com/u/MrTimmy)\ **Replies:** 2\ **Last updated:** [May 31, 2017, 4:58am UTC](https://community.anovaculinary.com/t/sous-vide-version-of-classic-santa-maria-tri-tip-with-red-wine-reduction-sauce/7291 "2017-05-31T04:58:07Z")
\[image\] Salt, Pepper, dried Oregano, dried Thyme and Garlic Powder rub. Rested in the refrigerator before cooking 131 degrees for 6 hours. T --- ## [First try!](https://community.anovaculinary.com/t/first-try/7278)
**Author:** [@madspec](https://community.anovaculinary.com/u/madspec)\ **Replies:** 4\ **Last updated:** [May 30, 2017, 8:28am UTC](https://community.anovaculinary.com/t/first-try/7278 "2017-05-30T08:28:42Z")
Just got my Anova today, I'm stoked! Trying out a 120 days dryed aged rib Eye at 129 for 1 hour, hope it turns out ok! \[image\] --- ## [Pork fillet with mulberry gastrique](https://community.anovaculinary.com/t/pork-fillet-with-mulberry-gastrique/7247)
**Author:** [@Ember](https://community.anovaculinary.com/u/Ember)\ **Replies:** 2\ **Last updated:** [May 30, 2017, 2:17am UTC](https://community.anovaculinary.com/t/pork-fillet-with-mulberry-gastrique/7247 "2017-05-30T02:17:09Z")
This is probably less of a recipe and more of a brag. I'm simply extremely proud of the way this one turned out considering it has a couple of firsts on the plate. I'd been wanting to try making a gastrique for ages, b… --- ## [Give us feedback for the new time and temp screen in the app!](https://community.anovaculinary.com/t/give-us-feedback-for-the-new-time-and-temp-screen-in-the-app/7227)
**Author:** [@HunterC](https://community.anovaculinary.com/u/HunterC)\ **Replies:** 2\ **Last updated:** [May 27, 2017, 3:22pm UTC](https://community.anovaculinary.com/t/give-us-feedback-for-the-new-time-and-temp-screen-in-the-app/7227 "2017-05-27T15:22:17Z")
Hey Food Nerds! The app team is back for your feedback! We have come up with three awesome new set time and temp input screens as a direct result of your feedback that in the current app it is hard to set time and temp. … --- ## [App Preheating](https://community.anovaculinary.com/t/app-preheating/7221)
**Author:** [@redmondm0](https://community.anovaculinary.com/u/redmondm0)\ **Replies:** 4\ **Last updated:** [May 27, 2017, 3:10pm UTC](https://community.anovaculinary.com/t/app-preheating/7221 "2017-05-27T15:10:53Z")
My water has reached the desired temperature, the app on my phone alerts me, but rather than waiting for me to tap OK the app begins the actual countdown for the cooking. It usually takes me a few minutes to actually get… --- ## [How do I calculate cooking time?](https://community.anovaculinary.com/t/how-do-i-calculate-cooking-time/7213)
**Author:** [@joy](https://community.anovaculinary.com/u/joy)\ **Replies:** 7\ **Last updated:** [May 27, 2017, 12:50pm UTC](https://community.anovaculinary.com/t/how-do-i-calculate-cooking-time/7213 "2017-05-27T12:50:30Z")
Hi, I am new to this forum and a bit intimidated to use my Anova precision cooker. I read through many of the recipes and I find that most foods are cooked 1 - 2 potions in a bag. I want to try sous vide on a chicken loa… [Previous page](https://community.anovaculinary.com/latest.md?page=81) [Next page](https://community.anovaculinary.com/latest.md?page=83)