# Latest **URL:** https://community.anovaculinary.com/latest.md?page=85 [Latest](https://community.anovaculinary.com/latest.md) · [Categories](https://community.anovaculinary.com/categories.md) · [Tags](https://community.anovaculinary.com/tags.md) **Page:** 86 --- ## [Paperback books](https://community.anovaculinary.com/t/paperback-books/6226)
**Author:** [@pault](https://community.anovaculinary.com/u/pault)\ **Replies:** 2\ **Last updated:** [April 22, 2017, 1:16pm UTC](https://community.anovaculinary.com/t/paperback-books/6226 "2017-04-22T13:16:51Z")
your favorite low cost books for anova? --- ## [Combo confit trial](https://community.anovaculinary.com/t/combo-confit-trial/6106)
**Author:** [@Ember](https://community.anovaculinary.com/u/Ember)\ **Replies:** 2\ **Last updated:** [April 18, 2017, 9:04pm UTC](https://community.anovaculinary.com/t/combo-confit-trial/6106 "2017-04-18T21:04:31Z")
I had the smoker going today to finish off a few slabs of bacon. I run my smoker fairly cool when doing bacon, but I thought I'd sneak some garlic in there to get some smoke flavour and then finish it off as a sous vide … --- ## [Pics Pls: The Tastiest Thing You Sous Vide This Week](https://community.anovaculinary.com/t/pics-pls-the-tastiest-thing-you-sous-vide-this-week/5798)
**Author:** [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Replies:** 17\ **Last updated:** [April 17, 2017, 11:23am UTC](https://community.anovaculinary.com/t/pics-pls-the-tastiest-thing-you-sous-vide-this-week/5798 "2017-04-17T11:23:37Z")
I am in a drooling kind of mood. :stuck\_out\_tongue: Lemme see pics of the drool-worthy dishes you made this past week. Cool points for those who post pork - because I am head-over-heels for it (might be a Puerto Rican … --- ## [What temp and time for 7lb boneless ham?](https://community.anovaculinary.com/t/what-temp-and-time-for-7lb-boneless-ham/6061)
**Author:** [@nbmartin](https://community.anovaculinary.com/u/nbmartin)\ **Replies:** 5\ **Last updated:** [April 16, 2017, 4:58pm UTC](https://community.anovaculinary.com/t/what-temp-and-time-for-7lb-boneless-ham/6061 "2017-04-16T16:58:04Z")
How long and what temp for 7lb boneless ham? --- ## [Beef short ribs, my favorite](https://community.anovaculinary.com/t/beef-short-ribs-my-favorite/6050)
**Author:** [@RichardOL](https://community.anovaculinary.com/u/RichardOL)\ **Replies:** 0\ **Last updated:** [April 16, 2017, 12:55am UTC](https://community.anovaculinary.com/t/beef-short-ribs-my-favorite/6050 "2017-04-16T00:55:20Z")
I had beef short ribs for dinner. This kind of meat is perfect for sous vide because the effect is similar to a slow cooker but the flavor doesn't disperse in the cooking liquid and it doesn't need a ton of seasoning. T… --- ## [Pork Shank Sous Vide](https://community.anovaculinary.com/t/pork-shank-sous-vide/5829)
**Author:** [@raa59](https://community.anovaculinary.com/u/raa59)\ **Replies:** 7\ **Last updated:** [April 14, 2017, 11:03pm UTC](https://community.anovaculinary.com/t/pork-shank-sous-vide/5829 "2017-04-14T23:03:06Z")
Pork Shank Sous Vide.. Wild Mushroom and Baby Kale Ragu,Tamarind, Apple,and Mustard Glaze \[image\] --- ## [First sous vide brisket](https://community.anovaculinary.com/t/first-sous-vide-brisket/5967)
**Author:** [@Walter\_Ego](https://community.anovaculinary.com/u/Walter_Ego)\ **Replies:** 3\ **Last updated:** [April 14, 2017, 8:34pm UTC](https://community.anovaculinary.com/t/first-sous-vide-brisket/5967 "2017-04-14T20:34:31Z")
so i’ve cooked a ton with my anova, and i have smoked all kinds of meats, but i hadn’t until now attempted to cook a decent bit of brisket without smoking. packaged weight was about 2.8kg. check out my pics and descri… --- ## [St. Louis Ribs- First Try](https://community.anovaculinary.com/t/st-louis-ribs-first-try/4805)
**Author:** [@wwmeades](https://community.anovaculinary.com/u/wwmeades)\ **Replies:** 4\ **Last updated:** [April 14, 2017, 8:07pm UTC](https://community.anovaculinary.com/t/st-louis-ribs-first-try/4805 "2017-04-14T20:07:36Z")
My first try at ribs. I searched around the internet and sort of split the difference as far as the settings I found. I bought some St. Louis seasoned ribs at Costco. I set my Anova at152° for 30 hours. Then finished… --- ## [Do I increase time or temp?](https://community.anovaculinary.com/t/do-i-increase-time-or-temp/4899)
**Author:** [@shazzie](https://community.anovaculinary.com/u/shazzie)\ **Replies:** 6\ **Last updated:** [April 14, 2017, 6:11pm UTC](https://community.anovaculinary.com/t/do-i-increase-time-or-temp/4899 "2017-04-14T18:11:59Z")
I'm really sorry if this appears twice - my first post doesn't seem to have 'posted'. I'm pretty new to Anova and love it. I'm currently corning some beef to cook over a couple of days next week. My question is about j… --- ## [24-hr Pork Shoulder, faint meat smell emanating from bath](https://community.anovaculinary.com/t/24-hr-pork-shoulder-faint-meat-smell-emanating-from-bath/5977)
**Author:** [@llanginger](https://community.anovaculinary.com/u/llanginger)\ **Replies:** 5\ **Last updated:** [April 14, 2017, 1:18pm UTC](https://community.anovaculinary.com/t/24-hr-pork-shoulder-faint-meat-smell-emanating-from-bath/5977 "2017-04-14T13:18:05Z")
Hi guys, I'm wondering if my experience here is normal of if I need to be concerned. I'm doing a 24-hr cook of 2 7lbs pieces of pork shoulder, about 2/3 through as I type. I can smell a faint meat odor coming from the … --- ## [When You Try To Sous Vide Tempeh](https://community.anovaculinary.com/t/when-you-try-to-sous-vide-tempeh/5984)
**Author:** [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Replies:** 2\ **Last updated:** [April 14, 2017, 1:05am UTC](https://community.anovaculinary.com/t/when-you-try-to-sous-vide-tempeh/5984 "2017-04-14T01:05:37Z")
Trying to do the whole sous vide thing with tempeh! Definitely did not come out the way I would have loved, but that's the great thing about sous vide - you test and tweak until you get something that's perfect for YOU. … --- ## [Duration of cooking](https://community.anovaculinary.com/t/duration-of-cooking/5452)
**Author:** [@cedric](https://community.anovaculinary.com/u/cedric)\ **Replies:** 10\ **Last updated:** [April 14, 2017, 12:29am UTC](https://community.anovaculinary.com/t/duration-of-cooking/5452 "2017-04-14T00:29:56Z")
Hi, I'm new to anova. From my understanding if you cook something at a set temperature the result should be the same whatever length of time you cook it if you stay under 4 hours. which make sense to me. but my experimen… --- ## [Weighting your vacuum bags during cooking](https://community.anovaculinary.com/t/weighting-your-vacuum-bags-during-cooking/3407)
**Author:** [@Thames](https://community.anovaculinary.com/u/Thames)\ **Replies:** 2\ **Last updated:** [April 13, 2017, 3:54pm UTC](https://community.anovaculinary.com/t/weighting-your-vacuum-bags-during-cooking/3407 "2017-04-13T15:54:53Z")
If this technique is already in use, excuse me; my friends/students suggested I post it: When cooking vegetables, I had a difficult time weighting the bags for full immersion...vegetables are typically lighter than water… --- ## [Poached eggs in bag?](https://community.anovaculinary.com/t/poached-eggs-in-bag/3037)
**Author:** [@Ibliss](https://community.anovaculinary.com/u/Ibliss)\ **Replies:** 13\ **Last updated:** [April 13, 2017, 2:05pm UTC](https://community.anovaculinary.com/t/poached-eggs-in-bag/3037 "2017-04-13T14:05:18Z")
I was really hoping that the sv cooking would be quicker and easier particularly when doing poached eggs. Has anyone tried to put the egg directly into a bag and then cook? If so are there things to look out for? I.e.: … --- ## [Putting more than 1 piece of meat in a bag to cook?](https://community.anovaculinary.com/t/putting-more-than-1-piece-of-meat-in-a-bag-to-cook/4037)
**Author:** [@Majekboy](https://community.anovaculinary.com/u/Majekboy)\ **Replies:** 4\ **Last updated:** [April 13, 2017, 1:05pm UTC](https://community.anovaculinary.com/t/putting-more-than-1-piece-of-meat-in-a-bag-to-cook/4037 "2017-04-13T13:05:22Z")
I'm new to the Sous Vide way, and will be cooking 2 bone in ribeye steaks this evening. My question is do I need to put each ribeye (or chicken breast later) in its own vacuum sealed packed before the soak or can I put … --- ## [Bland and Dry](https://community.anovaculinary.com/t/bland-and-dry/195)
**Author:** [@JerryKaufman](https://community.anovaculinary.com/u/JerryKaufman)\ **Replies:** 40\ **Last updated:** [April 12, 2017, 6:47am UTC](https://community.anovaculinary.com/t/bland-and-dry/195 "2017-04-12T06:47:37Z")
I have been using an Anova One circulator to cook a variety of foods in zip lock bags. I have used recipes from a variety of sources (including your web site). In general I have been disappointed with the results as ever… --- ## [Does anyone try to prepare a full meal with the device?](https://community.anovaculinary.com/t/does-anyone-try-to-prepare-a-full-meal-with-the-device/5914)
**Author:** [@lericray](https://community.anovaculinary.com/u/lericray)\ **Replies:** 3\ **Last updated:** [April 11, 2017, 9:35pm UTC](https://community.anovaculinary.com/t/does-anyone-try-to-prepare-a-full-meal-with-the-device/5914 "2017-04-11T21:35:26Z")
I just got my Anova. It looks simple enough to prepare a meat or a side dish, but I would like to prepare a full meal with meat and side dishes. Unless I decide which item I prepare with sous vide and the rest the conv… --- ## [Sous Vide Fried Chicken, Yeasted Waffle w/ Smoked Gouda and Proscuitto, Sorghum](https://community.anovaculinary.com/t/sous-vide-fried-chicken-yeasted-waffle-w-smoked-gouda-and-proscuitto-sorghum/5842)
**Author:** [@colewagoner](https://community.anovaculinary.com/u/colewagoner)\ **Replies:** 5\ **Last updated:** [April 11, 2017, 9:31pm UTC](https://community.anovaculinary.com/t/sous-vide-fried-chicken-yeasted-waffle-w-smoked-gouda-and-proscuitto-sorghum/5842 "2017-04-11T21:31:45Z")
Chicken brined in pickle juice overnight then used the amazing Anova at 140F/2 hours, then double dipped in egg wash and flour (seasoned w/ MSG, smoked paprika, onion powder, S&P) and fried at 425F for about 5 minutes. Y… --- ## [Flavor in chicken breast](https://community.anovaculinary.com/t/flavor-in-chicken-breast/4174)
**Author:** [@nbmartin](https://community.anovaculinary.com/u/nbmartin)\ **Replies:** 9\ **Last updated:** [April 8, 2017, 3:27pm UTC](https://community.anovaculinary.com/t/flavor-in-chicken-breast/4174 "2017-04-08T15:27:13Z")
Sous vide chicken breast come out nice and juicy and tender. Problem is I can't much flavor. I know it suppose to taste like chicken but I would like some marinade flavor. I've marinated them before using different marin… --- ## [First Sous Vide Cook](https://community.anovaculinary.com/t/first-sous-vide-cook/5608)
**Author:** [@DAP](https://community.anovaculinary.com/u/DAP)\ **Replies:** 5\ **Last updated:** [April 8, 2017, 5:01am UTC](https://community.anovaculinary.com/t/first-sous-vide-cook/5608 "2017-04-08T05:01:43Z")
Probably a silly question, but here it goes. I am doing my first cook tomorrow with a pork tenderloin. If my target temperature is 135° and I plan to do a quick sear to finish, how many degrees below 135° do I pull th… --- ## [Cooking much longer than the recipes I find online?](https://community.anovaculinary.com/t/cooking-much-longer-than-the-recipes-i-find-online/5590)
**Author:** [@fisheyedfreak](https://community.anovaculinary.com/u/fisheyedfreak)\ **Replies:** 5\ **Last updated:** [April 7, 2017, 5:57pm UTC](https://community.anovaculinary.com/t/cooking-much-longer-than-the-recipes-i-find-online/5590 "2017-04-07T17:57:45Z")
Hi there, I am a foodie nerd with too much time on my hands. My most recent project was a corned beef that I cooked for 50 hours..........AMAZING The best pork chop I ever had in my life was at Nola in New Orleans.....… --- ## [Non-pork Sausages](https://community.anovaculinary.com/t/non-pork-sausages/5661)
**Author:** [@thebeev22](https://community.anovaculinary.com/u/thebeev22)\ **Replies:** 2\ **Last updated:** [March 29, 2017, 8:12pm UTC](https://community.anovaculinary.com/t/non-pork-sausages/5661 "2017-03-29T20:12:05Z")
If I am going to cook non-pork sausages, such as turkey sausages or chicken sausages, should I be following the temperature and time guidelines for "sausages" or should I be following the temperature for turkey/chicken. … --- ## [Worst QA/QC in biz](https://community.anovaculinary.com/t/worst-qa-qc-in-biz/5771)
**Author:** [@tw69](https://community.anovaculinary.com/u/tw69)\ **Replies:** 1\ **Last updated:** [April 5, 2017, 11:45pm UTC](https://community.anovaculinary.com/t/worst-qa-qc-in-biz/5771 "2017-04-05T23:45:47Z")
Hi, I just received my THIRD refurb replacement. All three have been DOA. The first two were heating issues, this one the propeller is hitting something as it turns. There is inherently something wrong with your QA/QC… --- ## [Ways to manually adjust the temperature?](https://community.anovaculinary.com/t/ways-to-manually-adjust-the-temperature/5545)
**Author:** [@wshah](https://community.anovaculinary.com/u/wshah)\ **Replies:** 1\ **Last updated:** [April 5, 2017, 4:51pm UTC](https://community.anovaculinary.com/t/ways-to-manually-adjust-the-temperature/5545 "2017-04-05T16:51:22Z")
Hi there If example I want to cook 54.3'C for 3 hours. I cant locate to manually (by 1'C/click BUT not by decimal) adjust the temperature BUT I can manually adjust the timer manually. Pls help :slight\_smile: Thanks… --- ## [Timer Issues on over night cook](https://community.anovaculinary.com/t/timer-issues-on-over-night-cook/5719)
**Author:** [@Thaoman](https://community.anovaculinary.com/u/Thaoman)\ **Replies:** 3\ **Last updated:** [April 3, 2017, 9:34pm UTC](https://community.anovaculinary.com/t/timer-issues-on-over-night-cook/5719 "2017-04-03T21:34:17Z")
So, I was exited last night! I placed some bacon in the water to slow cook all night @ 147 degrees. I woke up this morning to a beeping sound. Went downstairs and the unit turned off the heating process, but remained on!… --- ## [Duck Leg Confit](https://community.anovaculinary.com/t/duck-leg-confit/5691)
**Author:** [@iPa64](https://community.anovaculinary.com/u/iPa64)\ **Replies:** 6\ **Last updated:** [April 3, 2017, 4:32am UTC](https://community.anovaculinary.com/t/duck-leg-confit/5691 "2017-04-03T04:32:46Z")
Hi, Duck legs confits are on the way (2 legs 400gr). Just started for 12 hours at 75°C (167°F). \[image\] --- ## [How to keep food warm](https://community.anovaculinary.com/t/how-to-keep-food-warm/5692)
**Author:** [@jazz42](https://community.anovaculinary.com/u/jazz42)\ **Replies:** 2\ **Last updated:** [March 31, 2017, 10:09pm UTC](https://community.anovaculinary.com/t/how-to-keep-food-warm/5692 "2017-03-31T22:09:10Z")
If food is cooked but you are not ready to serve for another hour or so, is it best to keep the food at the same temperature in the water, or should it be removed and kept warm in a warming oven? If you have a pork loin … --- ## [Covered container?](https://community.anovaculinary.com/t/covered-container/490)
**Author:** [@Thomas\_L](https://community.anovaculinary.com/u/Thomas_L)\ **Replies:** 33\ **Last updated:** [March 30, 2017, 3:20pm UTC](https://community.anovaculinary.com/t/covered-container/490 "2017-03-30T15:20:21Z")
Anyone have any thoughts on a covered container suitable for the Anova to stick out while mostly remaining covered? Between water loss and filling my house with steam during the summer when I'm already cranking the AC to… --- ## [Searing using blowtorch?](https://community.anovaculinary.com/t/searing-using-blowtorch/5640)
**Author:** [@Docydry](https://community.anovaculinary.com/u/Docydry)\ **Replies:** 2\ **Last updated:** [March 27, 2017, 10:58pm UTC](https://community.anovaculinary.com/t/searing-using-blowtorch/5640 "2017-03-27T22:58:02Z")
Hi all, New to sous vide so apologies for any incompetence ... Question on the finishing searing: Can I use a blowtorch flame instead of a pan? I'm thinking that putting a very tender and delicate piece of meat in a pa… --- ## [Multiple Costco Pork Tenderloins](https://community.anovaculinary.com/t/multiple-costco-pork-tenderloins/5616)
**Author:** [@DAP](https://community.anovaculinary.com/u/DAP)\ **Replies:** 2\ **Last updated:** [March 26, 2017, 9:28pm UTC](https://community.anovaculinary.com/t/multiple-costco-pork-tenderloins/5616 "2017-03-26T21:28:02Z")
Has anyone had any experience with cooking pork tenderloins from Costco? There are four tenderloins in the package. I'd like to cook 3 to 4 at the same time. The Anova recipe calls for one hour at 140° for a single … [Previous page](https://community.anovaculinary.com/latest.md?page=84) [Next page](https://community.anovaculinary.com/latest.md?page=86)