# Latest **URL:** https://community.anovaculinary.com/latest.md?page=86 [Latest](https://community.anovaculinary.com/latest.md) · [Categories](https://community.anovaculinary.com/categories.md) · [Tags](https://community.anovaculinary.com/tags.md) **Page:** 87 --- ## [Duck Leg with orange](https://community.anovaculinary.com/t/duck-leg-with-orange/5550)
**Author:** [@Robert\_Moore](https://community.anovaculinary.com/u/Robert_Moore)\ **Replies:** 2\ **Last updated:** [March 23, 2017, 2:43pm UTC](https://community.anovaculinary.com/t/duck-leg-with-orange/5550 "2017-03-23T14:43:01Z")
I had a couple of duck legs from Marks & Spencer in the UK, I used the displacement method and cooked them for 3.5Hs @ 137degF. I was disappoint with the outcome, the meat was 'tough' and further in the leg there was re… --- ## [Whole Turkey using Anova](https://community.anovaculinary.com/t/whole-turkey-using-anova/5539)
**Author:** [@mgab67](https://community.anovaculinary.com/u/mgab67)\ **Replies:** 1\ **Last updated:** [March 22, 2017, 3:41am UTC](https://community.anovaculinary.com/t/whole-turkey-using-anova/5539 "2017-03-22T03:41:26Z")
Has anybony done a whole turkey? I was given a 4kg bird and it's still sitting in my freezer. --- ## [Reheating Frozen foods](https://community.anovaculinary.com/t/reheating-frozen-foods/5511)
**Author:** [@Avanlinden](https://community.anovaculinary.com/u/Avanlinden)\ **Replies:** 2\ **Last updated:** [March 21, 2017, 8:20pm UTC](https://community.anovaculinary.com/t/reheating-frozen-foods/5511 "2017-03-21T20:20:55Z")
Do I have to bring my bath back up to temp before adding frozen foods...for example can I put my veggies and steak into bath at room temp water in the morning and at noon wirelessly turn on my anova to a temp just under … --- ## [Multiple cuts of meat](https://community.anovaculinary.com/t/multiple-cuts-of-meat/5530)
**Author:** [@DAP](https://community.anovaculinary.com/u/DAP)\ **Replies:** 1\ **Last updated:** [March 21, 2017, 8:18pm UTC](https://community.anovaculinary.com/t/multiple-cuts-of-meat/5530 "2017-03-21T20:18:32Z")
If I marinate multiple (4-5) chicken breasts in one ziplock bag, do I need to remiive from the big bag to put each breast in a separate bag to cook or cook all together ? Also, for a long pork loin that I have to coil … --- ## [3.5 lb venison roast, frozen for the past 1.5 years. Can I cook it today?](https://community.anovaculinary.com/t/3-5-lb-venison-roast-frozen-for-the-past-1-5-years-can-i-cook-it-today/5491)
**Author:** [@Dan400Man](https://community.anovaculinary.com/u/Dan400Man)\ **Replies:** 3\ **Last updated:** [March 21, 2017, 1:22am UTC](https://community.anovaculinary.com/t/3-5-lb-venison-roast-frozen-for-the-past-1-5-years-can-i-cook-it-today/5491 "2017-03-21T01:22:50Z")
The processor sealed the meat in a foodsaver bag. For the past hour, it's been sitting in a 110°F bath to get it to defrost. Then I came on here looking for instructions to defrost for preparation to cook, but the few … --- ## [Reheating foods](https://community.anovaculinary.com/t/reheating-foods/5510)
**Author:** [@Avanlinden](https://community.anovaculinary.com/u/Avanlinden)\ **Replies:** 1\ **Last updated:** [March 20, 2017, 7:54pm UTC](https://community.anovaculinary.com/t/reheating-foods/5510 "2017-03-20T19:54:48Z")
After freezing food in vaccume bags...I know when I cook the foods I must get the bath to temp before adding meat... My question is...can I place frozen food into the bath at room temperature then turn it on to bring up … --- ## [New to sous vide questions](https://community.anovaculinary.com/t/new-to-sous-vide-questions/5495)
**Author:** [@DAP](https://community.anovaculinary.com/u/DAP)\ **Replies:** 1\ **Last updated:** [March 20, 2017, 2:48am UTC](https://community.anovaculinary.com/t/new-to-sous-vide-questions/5495 "2017-03-20T02:48:39Z")
I haven't purchased an Anova yet, but have a few questions before I pull the trigger - I frequently cook pork chops from Costco. I think there are 8 to a pack and they are about an 1" thick. Is this something the Anova w… --- ## [2.5kg Sirloin Joint Sous Vide, then Steaked and BBQed](https://community.anovaculinary.com/t/2-5kg-sirloin-joint-sous-vide-then-steaked-and-bbqed/5370)
**Author:** [@SilverStar](https://community.anovaculinary.com/u/SilverStar)\ **Replies:** 1\ **Last updated:** [March 19, 2017, 4:01pm UTC](https://community.anovaculinary.com/t/2-5kg-sirloin-joint-sous-vide-then-steaked-and-bbqed/5370 "2017-03-19T16:01:27Z")
I'm thinking of cooking this Sirloin Joint Sous Vide, then cutting it into 20mm thick steaks and BBQing to give a sear. Anyone done this before and know times and temperatures for this - for medium rare. --- ## [Anova purchased by Electrolux](https://community.anovaculinary.com/t/anova-purchased-by-electrolux/4826)
**Author:** [@jlwilks](https://community.anovaculinary.com/u/jlwilks)\ **Replies:** 8\ **Last updated:** [March 18, 2017, 12:39pm UTC](https://community.anovaculinary.com/t/anova-purchased-by-electrolux/4826 "2017-03-18T12:39:08Z")
Electrolux buys sous vide machine maker Anova for $250 million - CNET I wonder what changes we can expect? --- ## [Venison sous vide recipes anyone?](https://community.anovaculinary.com/t/venison-sous-vide-recipes-anyone/5205)
**Author:** [@HunterDan](https://community.anovaculinary.com/u/HunterDan)\ **Replies:** 3\ **Last updated:** [March 18, 2017, 1:08am UTC](https://community.anovaculinary.com/t/venison-sous-vide-recipes-anyone/5205 "2017-03-18T01:08:57Z")
Just used my Anova for the first time yesterday - did salmon. It was awesome. Tonight - venison steak. Anyone have any cool venison recipes or experience cooking venison or other wild game with the sous vide method? --- ## [Beef barley soup](https://community.anovaculinary.com/t/beef-barley-soup/5438)
**Author:** [@jazz42](https://community.anovaculinary.com/u/jazz42)\ **Replies:** 2\ **Last updated:** [March 16, 2017, 4:12pm UTC](https://community.anovaculinary.com/t/beef-barley-soup/5438 "2017-03-16T16:12:05Z")
If I buy a chunk of beef, like chuck, to end up in beef barley soup, does it help to pre-cook the beef sous vide, and then brown it off and cut it into cubes to add to the rest of the soup recipe? --- ## [Bourbon Glazed Salmon w/ Sweet Potato Relish, Crispy Sage, Blue Grits](https://community.anovaculinary.com/t/bourbon-glazed-salmon-w-sweet-potato-relish-crispy-sage-blue-grits/1480)
**Author:** [@colewagoner](https://community.anovaculinary.com/u/colewagoner)\ **Replies:** 4\ **Last updated:** [March 12, 2017, 11:57pm UTC](https://community.anovaculinary.com/t/bourbon-glazed-salmon-w-sweet-potato-relish-crispy-sage-blue-grits/1480 "2017-03-12T23:57:27Z")
One of the more recent dishes I have done, some bourbon glazed salmon! Recipe is bit intensive, but the sous vide portion (salmon) is dead simple, and the star of the dish. You can cook the fish at whichever temp you lik… --- ## [Corned Beef Brisket](https://community.anovaculinary.com/t/corned-beef-brisket/5362)
**Author:** [@Bsanders49](https://community.anovaculinary.com/u/Bsanders49)\ **Replies:** 1\ **Last updated:** [March 10, 2017, 1:21pm UTC](https://community.anovaculinary.com/t/corned-beef-brisket/5362 "2017-03-10T13:21:20Z")
We are trying to prepare corned beef brisket but one that is "less time consuming". Any suggestions/reciepes to offer? --- ## [Porksteaks need help](https://community.anovaculinary.com/t/porksteaks-need-help/5353)
**Author:** [@nbmartin](https://community.anovaculinary.com/u/nbmartin)\ **Replies:** 1\ **Last updated:** [March 10, 2017, 12:40am UTC](https://community.anovaculinary.com/t/porksteaks-need-help/5353 "2017-03-10T00:40:49Z")
How long and what temp for 11/2 in Porksteaks. Thanks --- ## [Sousvide cheesecake](https://community.anovaculinary.com/t/sousvide-cheesecake/5305)
**Author:** [@chubbychef](https://community.anovaculinary.com/u/chubbychef)\ **Replies:** 1\ **Last updated:** [March 6, 2017, 5:08pm UTC](https://community.anovaculinary.com/t/sousvide-cheesecake/5305 "2017-03-06T17:08:32Z")
I have been making sousvide cheesecake in 8oz widemouth mason jars for restaurants in the last couple months. I have thanks to this forum been able to prevent jars from cracking by tempering them and being more careful w… --- ## [SV-cooked food storage period and temperature](https://community.anovaculinary.com/t/sv-cooked-food-storage-period-and-temperature/5234)
**Author:** [@RTcooking](https://community.anovaculinary.com/u/RTcooking)\ **Replies:** 6\ **Last updated:** [March 6, 2017, 3:03am UTC](https://community.anovaculinary.com/t/sv-cooked-food-storage-period-and-temperature/5234 "2017-03-06T03:03:29Z")
Sill a bit confused after Google search about this topic, can anyone give me some idea about that pls? 1) How long can I keep SV-cooked food\*\* in refrigerator? under what temperature? 2) Any difference of storage condi… --- ## [Pork Shoulder](https://community.anovaculinary.com/t/pork-shoulder/480)
**Author:** [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\ **Replies:** 3\ **Last updated:** [March 4, 2017, 5:28pm UTC](https://community.anovaculinary.com/t/pork-shoulder/480 "2017-03-04T17:28:40Z")
I have two pork shoulders that weigh in at about 10 lbs a piece. Normally I would smoke these for 14 or so hours at 225°F until the colagen had all melted and they are easy to pull apart. I was thinking about cutting o… --- ## [Fish (Salmon & Red Snapper Turning Out to Be Dry - Please Help](https://community.anovaculinary.com/t/fish-salmon-red-snapper-turning-out-to-be-dry-please-help/5242)
**Author:** [@UmairKamil](https://community.anovaculinary.com/u/UmairKamil)\ **Replies:** 1\ **Last updated:** [March 3, 2017, 12:59pm UTC](https://community.anovaculinary.com/t/fish-salmon-red-snapper-turning-out-to-be-dry-please-help/5242 "2017-03-03T12:59:22Z")
Hey guys, so I've cooked the following and can't seem to point exactly what I should do: Frozen, Vacuum Sealed Red Snapper at 56 degrees Celsius (122F) for 35 minutes -- cooked directly from frozen Frozen Vacuum Seale… --- ## [Any experience with Chicken Tenderloins?](https://community.anovaculinary.com/t/any-experience-with-chicken-tenderloins/5215)
**Author:** [@rnduro](https://community.anovaculinary.com/u/rnduro)\ **Replies:** 2\ **Last updated:** [March 2, 2017, 7:20pm UTC](https://community.anovaculinary.com/t/any-experience-with-chicken-tenderloins/5215 "2017-03-02T19:20:06Z")
I've done B/S chicken breast no problem, but I've got a batch of chicken tenderloins ready to put in but am unsure how how to cook them. I've googled it but have found no answer yet. I basically have it in a ziploc and i… --- ## [Dry agend Sirloin with mushrooms](https://community.anovaculinary.com/t/dry-agend-sirloin-with-mushrooms/5217)
**Author:** [@Ringelband](https://community.anovaculinary.com/u/Ringelband)\ **Replies:** 3\ **Last updated:** [March 2, 2017, 7:17pm UTC](https://community.anovaculinary.com/t/dry-agend-sirloin-with-mushrooms/5217 "2017-03-02T19:17:28Z")
My first trial with the Anova: Vacuum sealed some dry aged Sirloin Steak, cooked for 60 min. at 58°C. Meanwhile I sliced some champignons, fried them with some olive oil, butter, and garlic in a pan, added some sliced f… --- ## [Jams and Jellies](https://community.anovaculinary.com/t/jams-and-jellies/5174)
**Author:** [@petersen57](https://community.anovaculinary.com/u/petersen57)\ **Replies:** 1\ **Last updated:** [February 27, 2017, 6:54pm UTC](https://community.anovaculinary.com/t/jams-and-jellies/5174 "2017-02-27T18:54:40Z")
Can I make any kind of jams and jellies with my cooker --- ## [Cooking rib eye steaks](https://community.anovaculinary.com/t/cooking-rib-eye-steaks/5180)
**Author:** [@jazz42](https://community.anovaculinary.com/u/jazz42)\ **Replies:** 2\ **Last updated:** [February 26, 2017, 8:24pm UTC](https://community.anovaculinary.com/t/cooking-rib-eye-steaks/5180 "2017-02-26T20:24:40Z")
About to cook my first boneless rib eye steaks -- four of them about 1.5" thick. My question is can I lay all 4 in the same bag flat in the bottom of the container, or do I need to put each one in a separate bag and clip… --- ## [Steak Frites! 20oz Ribeye](https://community.anovaculinary.com/t/steak-frites-20oz-ribeye/5155)
**Author:** [@colewagoner](https://community.anovaculinary.com/u/colewagoner)\ **Replies:** 4\ **Last updated:** [February 25, 2017, 2:06pm UTC](https://community.anovaculinary.com/t/steak-frites-20oz-ribeye/5155 "2017-02-25T14:06:48Z")
Steak cooked 129F/2 hours after seasoning with Meat Church Holy Cow. Seared in canola oil. Simple and perfect! \[image\] --- ## [Fried Chicken for pregnant wife!](https://community.anovaculinary.com/t/fried-chicken-for-pregnant-wife/5042)
**Author:** [@colewagoner](https://community.anovaculinary.com/u/colewagoner)\ **Replies:** 3\ **Last updated:** [February 25, 2017, 8:49am UTC](https://community.anovaculinary.com/t/fried-chicken-for-pregnant-wife/5042 "2017-02-25T08:49:28Z")
When you get this text from your 7 month pregnant wife: \[image\] You better have this on the table when she walks in! \[image\] Chicken breast cooked 140F/2 hours after an overnight dry brine. Battered w/ a double dip in … --- ## [How to cook from work](https://community.anovaculinary.com/t/how-to-cook-from-work/5091)
**Author:** [@vivnt](https://community.anovaculinary.com/u/vivnt)\ **Replies:** 3\ **Last updated:** [February 24, 2017, 1:15am UTC](https://community.anovaculinary.com/t/how-to-cook-from-work/5091 "2017-02-24T01:15:30Z")
I'm a bit confused on how to cook away from home. I understand that you should put it in an ice bath before you leave and you can start it whenever. When I start it and set a timer (say 45 minutes), it would keep beep… --- ## [Cooking Large Topside Beef Joint](https://community.anovaculinary.com/t/cooking-large-topside-beef-joint/4538)
**Author:** [@madlan](https://community.anovaculinary.com/u/madlan)\ **Replies:** 8\ **Last updated:** [February 23, 2017, 7:36pm UTC](https://community.anovaculinary.com/t/cooking-large-topside-beef-joint/4538 "2017-02-23T19:36:24Z")
Hi, I have a 1.8kg topside joint for the Sunday roast - I can't find any information on time or temp for this cut\\size? Any suggestions? Thanks --- ## [Homemade gruyere stuffed brioche cheeseburgers](https://community.anovaculinary.com/t/homemade-gruyere-stuffed-brioche-cheeseburgers/5097)
**Author:** [@Walter\_Ego](https://community.anovaculinary.com/u/Walter_Ego)\ **Replies:** 5\ **Last updated:** [February 22, 2017, 4:27am UTC](https://community.anovaculinary.com/t/homemade-gruyere-stuffed-brioche-cheeseburgers/5097 "2017-02-22T04:27:49Z")
Made these on Sunday, was a lot of fun. Still have five to go, just need to be thawed and finished. http://m.imgur.com/a/eogtC Cooked them for an hour at 54c, then seared. The finished burger in the photo leaked some… --- ## [My food bag sinker thing](https://community.anovaculinary.com/t/my-food-bag-sinker-thing/5060)
**Author:** [@cuz253](https://community.anovaculinary.com/u/cuz253)\ **Replies:** 3\ **Last updated:** [February 21, 2017, 4:15am UTC](https://community.anovaculinary.com/t/my-food-bag-sinker-thing/5060 "2017-02-21T04:15:01Z")
Hello folks, I'm a newbie for sous vide and posting. Please feel free to give advice about both. I initially struggled to keep my first attempts underwater without them bunching together or poor spacing. I know the ra… --- ## [Shrimp + Grits w/ Sous Vide Egg](https://community.anovaculinary.com/t/shrimp-grits-w-sous-vide-egg/5046)
**Author:** [@colewagoner](https://community.anovaculinary.com/u/colewagoner)\ **Replies:** 6\ **Last updated:** [February 20, 2017, 10:41pm UTC](https://community.anovaculinary.com/t/shrimp-grits-w-sous-vide-egg/5046 "2017-02-20T22:41:09Z")
Anson Mills Blue Grits with seared shrimp, bacon, green onion, and tomato topped with a BEAUTIFUL 167F/13 minute egg. I usually go 145/1 hour but I like this better. The whites from the 145F aren't quite set enough and r… --- ## [Two day sous vide insane?](https://community.anovaculinary.com/t/two-day-sous-vide-insane/4822)
**Author:** [@JoelGarreau](https://community.anovaculinary.com/u/JoelGarreau)\ **Replies:** 4\ **Last updated:** [February 19, 2017, 9:42pm UTC](https://community.anovaculinary.com/t/two-day-sous-vide-insane/4822 "2017-02-19T21:42:26Z")
Figured a two-year-frozen bone-in venison leg would be an ideal test of sous vide's ability to tenderize. Worked great in terms of tenderness and color @131 @46 hours per web recipe suggestions. But I'm scratching my … [Previous page](https://community.anovaculinary.com/latest.md?page=85) [Next page](https://community.anovaculinary.com/latest.md?page=87)