# Latest **URL:** https://community.anovaculinary.com/latest.md?page=89 [Latest](https://community.anovaculinary.com/latest.md) · [Categories](https://community.anovaculinary.com/categories.md) · [Tags](https://community.anovaculinary.com/tags.md) **Page:** 90 --- ## [Getting water to temp](https://community.anovaculinary.com/t/getting-water-to-temp/687)
**Author:** [@enichols](https://community.anovaculinary.com/u/enichols)\ **Replies:** 8\ **Last updated:** [January 1, 2017, 9:27am UTC](https://community.anovaculinary.com/t/getting-water-to-temp/687 "2017-01-01T09:27:59Z")
Hi, it has taken almost an hour to get room temp water up to temperature of 183 f. Is that normal? --- ## [Sit time after done](https://community.anovaculinary.com/t/sit-time-after-done/3858)
**Author:** [@dstokesdubois](https://community.anovaculinary.com/u/dstokesdubois)\ **Replies:** 4\ **Last updated:** [December 31, 2016, 9:46pm UTC](https://community.anovaculinary.com/t/sit-time-after-done/3858 "2016-12-31T21:46:41Z")
I have cut an eye round roast into thick steaks (1.5-2 inches). I plan to seal them into individual bags with a marinade. I want them to be med rare so I plan on 131 degrees temp. It looks like from other sous vide re… --- ## [Sous Vide cooler](https://community.anovaculinary.com/t/sous-vide-cooler/3871)
**Author:** [@Thames](https://community.anovaculinary.com/u/Thames)\ **Replies:** 1\ **Last updated:** [December 31, 2016, 6:37pm UTC](https://community.anovaculinary.com/t/sous-vide-cooler/3871 "2016-12-31T18:37:09Z")
Just got an e-mail from Anova about using a cooler for Sous Vide bath and thought I would post what I have been doing from the beginning. I use two coolers; one for high-temp veggies, one for lower-temp proteins. \[image\] --- ## [First cook, eggs!](https://community.anovaculinary.com/t/first-cook-eggs/3848)
**Author:** [@nolandm48](https://community.anovaculinary.com/u/nolandm48)\ **Replies:** 2\ **Last updated:** [December 30, 2016, 4:31pm UTC](https://community.anovaculinary.com/t/first-cook-eggs/3848 "2016-12-30T16:31:14Z")
I got my Anova for Christmas and just made my first dish yesterday morning. Eggs. 167 degrees for 13 minutes and they came out fantastic. Last night I did some chicken breast at 150 for 1 hr. They were very good too. … --- ## [Cooking cornish hens](https://community.anovaculinary.com/t/cooking-cornish-hens/3642)
**Author:** [@donnav](https://community.anovaculinary.com/u/donnav)\ **Replies:** 1\ **Last updated:** [December 29, 2016, 6:11pm UTC](https://community.anovaculinary.com/t/cooking-cornish-hens/3642 "2016-12-29T18:11:26Z")
Hi, I just received my precision cooker and am excited to use it. I have some frozen Rock Cornish hens and was thinking of cooking them. However, I can't find any recipes for Cornish Hens on this site and don't know ho… --- ## [Cooked Right, Not Warm Enough](https://community.anovaculinary.com/t/cooked-right-not-warm-enough/3718)
**Author:** [@TedLehmann](https://community.anovaculinary.com/u/TedLehmann)\ **Replies:** 2\ **Last updated:** [December 29, 2016, 5:16pm UTC](https://community.anovaculinary.com/t/cooked-right-not-warm-enough/3718 "2016-12-29T17:16:16Z")
We were given the Anova Sous Vide cooker for Christmas. Our first experiment, yesterday, was to cook two boneless thighs and one partial breast in two bags. Cooked at 145 for slightly under two hours. The chicken was tas… --- ## [Is overcooking dangerous?](https://community.anovaculinary.com/t/is-overcooking-dangerous/3714)
**Author:** [@elio.cnx](https://community.anovaculinary.com/u/elio.cnx)\ **Replies:** 2\ **Last updated:** [December 29, 2016, 5:56pm UTC](https://community.anovaculinary.com/t/is-overcooking-dangerous/3714 "2016-12-29T17:56:59Z")
I have read this: Lamb rack cooked under 130°F / 54.4ºC should not be cooked longer than two-and-a-half hours at a time for food safety reasons. My question is: what is this safety reason? For higher temperatures is it a… --- ## [Can you freeze ingredients](https://community.anovaculinary.com/t/can-you-freeze-ingredients/3731)
**Author:** [@wsjohn4567](https://community.anovaculinary.com/u/wsjohn4567)\ **Replies:** 3\ **Last updated:** [December 29, 2016, 5:19pm UTC](https://community.anovaculinary.com/t/can-you-freeze-ingredients/3731 "2016-12-29T17:19:09Z")
I was wondering if you can freeze your ingredients in a vacuum bags then thaw and cook? --- ## [Meat texture when reheating](https://community.anovaculinary.com/t/meat-texture-when-reheating/3767)
**Author:** [@lodixcblue](https://community.anovaculinary.com/u/lodixcblue)\ **Replies:** 3\ **Last updated:** [December 29, 2016, 5:12pm UTC](https://community.anovaculinary.com/t/meat-texture-when-reheating/3767 "2016-12-29T17:12:26Z")
I recently made some chicken with my Anova for the first time. When I went to reheat the chicken in the microwave, the texture was rather gummy. Is this something that happened because of the microwaving? What would b… --- ## [What is everyone cooking for the upcoming holidays?](https://community.anovaculinary.com/t/what-is-everyone-cooking-for-the-upcoming-holidays/3195)
**Author:** [@colewagoner](https://community.anovaculinary.com/u/colewagoner)\ **Replies:** 14\ **Last updated:** [December 29, 2016, 4:37am UTC](https://community.anovaculinary.com/t/what-is-everyone-cooking-for-the-upcoming-holidays/3195 "2016-12-29T04:37:51Z")
Saturday I'm gonna throw some racks of lamb in! What is everyone thinking? Can't wait. --- ## [Burgers through app undercooked](https://community.anovaculinary.com/t/burgers-through-app-undercooked/3699)
**Author:** [@K9habber](https://community.anovaculinary.com/u/K9habber)\ **Replies:** 4\ **Last updated:** [December 29, 2016, 3:57am UTC](https://community.anovaculinary.com/t/burgers-through-app-undercooked/3699 "2016-12-29T03:57:58Z")
I used my new Anova for the first time and made burgers. I used the app and selected the medium well option. However, the burgers were very rare. What am I doing wrong? --- ## [Saving Personal Recipe with App on phone](https://community.anovaculinary.com/t/saving-personal-recipe-with-app-on-phone/3513)
**Author:** [@leehchua](https://community.anovaculinary.com/u/leehchua)\ **Replies:** 8\ **Last updated:** [December 29, 2016, 3:54am UTC](https://community.anovaculinary.com/t/saving-personal-recipe-with-app-on-phone/3513 "2016-12-29T03:54:18Z")
How do I save the settings for my own personal recipe on my phone? --- ## [Not very thick pork chops](https://community.anovaculinary.com/t/not-very-thick-pork-chops/3639)
**Author:** [@maplewood](https://community.anovaculinary.com/u/maplewood)\ **Replies:** 2\ **Last updated:** [December 29, 2016, 3:00am UTC](https://community.anovaculinary.com/t/not-very-thick-pork-chops/3639 "2016-12-29T03:00:48Z")
The generic pork chops at our supermarket are only about 1/2 to 3/4 think. While I assume that cooking them is straight-forward enough I'm concerned that searing them might cause them to overcook and or dry out. Do I… --- ## [How much time for a 5-pound 8 bones pork loin rack?](https://community.anovaculinary.com/t/how-much-time-for-a-5-pound-8-bones-pork-loin-rack/3643)
**Author:** [@Kham](https://community.anovaculinary.com/u/Kham)\ **Replies:** 1\ **Last updated:** [December 28, 2016, 1:55pm UTC](https://community.anovaculinary.com/t/how-much-time-for-a-5-pound-8-bones-pork-loin-rack/3643 "2016-12-28T13:55:42Z")
1) I was thinking of cooking my pork loin @ 145F. Is it too high? I don't want any people afraid of eating because of texture/color... 2) should I split the loin in 2 to accelerate the process? 3) I will post sear my… --- ## [First meal with my new Anova!](https://community.anovaculinary.com/t/first-meal-with-my-new-anova/3631)
**Author:** [@Linda1](https://community.anovaculinary.com/u/Linda1)\ **Replies:** 1\ **Last updated:** [December 27, 2016, 9:40pm UTC](https://community.anovaculinary.com/t/first-meal-with-my-new-anova/3631 "2016-12-27T21:40:49Z")
Just cooked a porked tenderloin for my first try with my Christmas Anova precision cooker. We were heading out for a Boxing Day afternoon with friends, and the tenderloin wasn't quite thawed. I seasoned it well, set my t… --- ## [Using WiFi to send recipes while at work](https://community.anovaculinary.com/t/using-wifi-to-send-recipes-while-at-work/3570)
**Author:** [@rentose](https://community.anovaculinary.com/u/rentose)\ **Replies:** 3\ **Last updated:** [December 27, 2016, 4:15pm UTC](https://community.anovaculinary.com/t/using-wifi-to-send-recipes-while-at-work/3570 "2016-12-27T16:15:46Z")
Hi all Loving the Anova app and cooker so far, this is more a question about food safety and cooking while at work. I was thinking of sending a job via wifi to the cooker, and this works fine for me. Its more about w… --- ## [Newbie questions: Fat use and reusable plastic bags](https://community.anovaculinary.com/t/newbie-questions-fat-use-and-reusable-plastic-bags/3514)
**Author:** [@Vivian](https://community.anovaculinary.com/u/Vivian)\ **Replies:** 5\ **Last updated:** [December 27, 2016, 2:02am UTC](https://community.anovaculinary.com/t/newbie-questions-fat-use-and-reusable-plastic-bags/3514 "2016-12-27T02:02:40Z")
Hello, just got my Sous Vide for Xmas and have two questions: 1) Do I need to use fat when cooking chicken breasts or fish? I would like to keep my meats lean, if possible... 2) Are there any reusable alternatives to… --- ## [Making jam to keep](https://community.anovaculinary.com/t/making-jam-to-keep/3615)
**Author:** [@tonyls](https://community.anovaculinary.com/u/tonyls)\ **Replies:** 1\ **Last updated:** [December 27, 2016, 1:30am UTC](https://community.anovaculinary.com/t/making-jam-to-keep/3615 "2016-12-27T01:30:29Z")
I have some frozen cumquots and wish to make burn free jam. Is it possible with Anova --- ## [Pot size for correct placement of Anova](https://community.anovaculinary.com/t/pot-size-for-correct-placement-of-anova/3592)
**Author:** [@Linda1](https://community.anovaculinary.com/u/Linda1)\ **Replies:** 2\ **Last updated:** [December 26, 2016, 11:08pm UTC](https://community.anovaculinary.com/t/pot-size-for-correct-placement-of-anova/3592 "2016-12-26T23:08:45Z")
If my pot is not deep enough, can the Anova rest on the bottom of the pot so the minimum fill line is reached? Will this interfere with the water circulation? --- ## [Proper temp&time](https://community.anovaculinary.com/t/proper-temp-time/3400)
**Author:** [@nbmartin](https://community.anovaculinary.com/u/nbmartin)\ **Replies:** 2\ **Last updated:** [December 26, 2016, 7:17pm UTC](https://community.anovaculinary.com/t/proper-temp-time/3400 "2016-12-26T19:17:40Z")
Need some help. I want to cook a 5lb shank part ham and a 4lb butt part ham at same time. They are both pre cooked, basically just need to heat up. What temp and time would be best. Want to impress guest with my Anova. --- ## [Prime Rib Sous Vide](https://community.anovaculinary.com/t/prime-rib-sous-vide/3391)
**Author:** [@kowbj](https://community.anovaculinary.com/u/kowbj)\ **Replies:** 4\ **Last updated:** [December 26, 2016, 6:13pm UTC](https://community.anovaculinary.com/t/prime-rib-sous-vide/3391 "2016-12-26T18:13:05Z")
Hello all, first post here for me. A question for you seasoned veterans of cooking...... I was wondering if it would be possible for me to cook a 12 pound Prime Rib with the Sous Vide Cooker. If it was possible, I would … --- ## [My first with Anova sous vide](https://community.anovaculinary.com/t/my-first-with-anova-sous-vide/3519)
**Author:** [@zoiespop](https://community.anovaculinary.com/u/zoiespop)\ **Replies:** 5\ **Last updated:** [December 26, 2016, 4:28pm UTC](https://community.anovaculinary.com/t/my-first-with-anova-sous-vide/3519 "2016-12-26T16:28:09Z")
Did pork tenderloin for my first outing in sous vide. It was absolutely fantastic. Can't wait to try steaks. --- ## [Time for a roast](https://community.anovaculinary.com/t/time-for-a-roast/3416)
**Author:** [@marines91](https://community.anovaculinary.com/u/marines91)\ **Replies:** 4\ **Last updated:** [December 24, 2016, 5:03am UTC](https://community.anovaculinary.com/t/time-for-a-roast/3416 "2016-12-24T05:03:39Z")
Is it a good rule of thumb when doing a roast at125F to cook 10 hours for every pound? --- ## [10.5 lb bone-in rib roast - how long do i put it in the bath? help I'm a newbie!](https://community.anovaculinary.com/t/10-5-lb-bone-in-rib-roast-how-long-do-i-put-it-in-the-bath-help-im-a-newbie/3413)
**Author:** [@Rebecca442](https://community.anovaculinary.com/u/Rebecca442)\ **Replies:** 1\ **Last updated:** [December 24, 2016, 4:35am UTC](https://community.anovaculinary.com/t/10-5-lb-bone-in-rib-roast-how-long-do-i-put-it-in-the-bath-help-im-a-newbie/3413 "2016-12-24T04:35:06Z")
Happy Holidays!! I have been using my Anova for simple cooking and just love what I've been able to accomplish thus far, as does my "meat-loving" house of football-player men! This Christmas I am going to Sous Vide a… --- ## [Time for a 4-pound ribs roast @ 136F?](https://community.anovaculinary.com/t/time-for-a-4-pound-ribs-roast-136f/3361)
**Author:** [@Kham](https://community.anovaculinary.com/u/Kham)\ **Replies:** 1\ **Last updated:** [December 23, 2016, 12:57pm UTC](https://community.anovaculinary.com/t/time-for-a-4-pound-ribs-roast-136f/3361 "2016-12-23T12:57:58Z")
How much cooking time do you think a 4-pound ribs roast need to obtain 136f internal??? Is 3 hours enough? --- ## [Allergic to some raw foods - Sous vide and heat sensitive proteins](https://community.anovaculinary.com/t/allergic-to-some-raw-foods-sous-vide-and-heat-sensitive-proteins/3200)
**Author:** [@mimi](https://community.anovaculinary.com/u/mimi)\ **Replies:** 3\ **Last updated:** [December 22, 2016, 3:10pm UTC](https://community.anovaculinary.com/t/allergic-to-some-raw-foods-sous-vide-and-heat-sensitive-proteins/3200 "2016-12-22T15:10:39Z")
Hi everyone. I just received my ANOVA PC and this is my first post. I have searched the posts for some similar threads but haven't found anything so please let me pick your brains. I have Oral Food Allergy which m… --- ## [Hungarian/Eastern European Yeast Dumplings](https://community.anovaculinary.com/t/hungarian-eastern-european-yeast-dumplings/3214)
**Author:** [@korgo](https://community.anovaculinary.com/u/korgo)\ **Replies:** 2\ **Last updated:** [December 21, 2016, 10:43pm UTC](https://community.anovaculinary.com/t/hungarian-eastern-european-yeast-dumplings/3214 "2016-12-21T22:43:27Z")
Hey! I suspect that the Anova would be perfect for making yeast dumplings (Serviettenknödel). These dumpling are made of a yeast dough with ca. 500gr. flour, 10g fresh yeast, 250ml milk and 1 egg. The mixture is kneade… --- ## [Crawfish and Shrimp Étouffée](https://community.anovaculinary.com/t/crawfish-and-shrimp-etouffee/3125)
**Author:** [@colewagoner](https://community.anovaculinary.com/u/colewagoner)\ **Replies:** 2\ **Last updated:** [December 19, 2016, 6:48pm UTC](https://community.anovaculinary.com/t/crawfish-and-shrimp-etouffee/3125 "2016-12-19T18:48:55Z")
Most of this recipe was non-sous vide, but I cooked some shrimp @ 130 for 30 minutes after seasoning with some creole seasoning and added it to the final étouffée. The rest of the recipe is pretty simple, just a lot of p… --- ## [How do I prepare a big piece of meat like 4 kilos?](https://community.anovaculinary.com/t/how-do-i-prepare-a-big-piece-of-meat-like-4-kilos/3171)
**Author:** [@ponschab](https://community.anovaculinary.com/u/ponschab)\ **Replies:** 1\ **Last updated:** [December 19, 2016, 4:36pm UTC](https://community.anovaculinary.com/t/how-do-i-prepare-a-big-piece-of-meat-like-4-kilos/3171 "2016-12-19T16:36:57Z")
For new years I want to do 4 kilos of poerthouse steak. The idea was to have two 2 kilo pieces, sous vide them till done and then sear on the grill and then cut at the table. Is that possible with such big pieces or d… --- ## [Roast Beef 4kg Cooking Time and temp](https://community.anovaculinary.com/t/roast-beef-4kg-cooking-time-and-temp/3084)
**Author:** [@korgo](https://community.anovaculinary.com/u/korgo)\ **Replies:** 2\ **Last updated:** [December 17, 2016, 4:22pm UTC](https://community.anovaculinary.com/t/roast-beef-4kg-cooking-time-and-temp/3084 "2016-12-17T16:22:33Z")
Hi people, I just got my Anova Precision Cooker a couple of days ago and so far made chicken breast (on the bone), burgers, short ribs, veal steak, beef shoulder steak... all good, all great! Got myself a large 13L p… [Previous page](https://community.anovaculinary.com/latest.md?page=88) [Next page](https://community.anovaculinary.com/latest.md?page=90)