# Latest **URL:** https://community.anovaculinary.com/latest.md?page=90 [Latest](https://community.anovaculinary.com/latest.md) · [Categories](https://community.anovaculinary.com/categories.md) · [Tags](https://community.anovaculinary.com/tags.md) **Page:** 91 --- ## [Cooking Time - Reheating Cooked Brisk?](https://community.anovaculinary.com/t/cooking-time-reheating-cooked-brisk/3101)
**Author:** [@smfrankel](https://community.anovaculinary.com/u/smfrankel)\ **Replies:** 2\ **Last updated:** [December 17, 2016, 3:49pm UTC](https://community.anovaculinary.com/t/cooking-time-reheating-cooked-brisk/3101 "2016-12-17T15:49:45Z")
I don't know if anyone has been to Cooper's BBQ in Austin but they have the absolute best Brisket in the world!!!! I was there 3 days and ate there all 3 days. I just got my Anova (just for this) and have not used it f… --- ## [Could Anova resist huge long cooking periods?](https://community.anovaculinary.com/t/could-anova-resist-huge-long-cooking-periods/3086)
**Author:** [@Khassad](https://community.anovaculinary.com/u/Khassad)\ **Replies:** 7\ **Last updated:** [December 16, 2016, 9:28pm UTC](https://community.anovaculinary.com/t/could-anova-resist-huge-long-cooking-periods/3086 "2016-12-16T21:28:03Z")
Hi there!!! I am new in this wonderfull community and I have one doubt about the device capabilities. I want to prepare a veeeery special dish for christmas. The problem is that the original recipe is based on the use … --- ## [Spending time in the kitchen again!](https://community.anovaculinary.com/t/spending-time-in-the-kitchen-again/2994)
**Author:** [@blaze\_125](https://community.anovaculinary.com/u/blaze_125)\ **Replies:** 2\ **Last updated:** [December 14, 2016, 12:08am UTC](https://community.anovaculinary.com/t/spending-time-in-the-kitchen-again/2994 "2016-12-14T00:08:18Z")
There was a time when I spent a lot of time in the kitchen. Then I got kids, deserted the kitchen, and invaded Harvey's, Wendy's and the likes. Then I got Anova, and back in the kitchen I am. Finally! This weekend I tr… --- ## [TIP: Other uses for your Sous Vide water bath - Plate Warming](https://community.anovaculinary.com/t/tip-other-uses-for-your-sous-vide-water-bath-plate-warming/2976)
**Author:** [@MrTimmy](https://community.anovaculinary.com/u/MrTimmy)\ **Replies:** 4\ **Last updated:** [December 13, 2016, 10:18am UTC](https://community.anovaculinary.com/t/tip-other-uses-for-your-sous-vide-water-bath-plate-warming/2976 "2016-12-13T10:18:43Z")
Nothing ruins a meal quicker than serving hot food on a cold plate. Some people cook Sous Vide in an open container without a lid, but if you have a bath with a cover like I do you can stack dinner plates on top of th… --- ## [Boneless Leg of Lamb](https://community.anovaculinary.com/t/boneless-leg-of-lamb/2914)
**Author:** [@Arnold\_Milstein](https://community.anovaculinary.com/u/Arnold_Milstein)\ **Replies:** 2\ **Last updated:** [December 13, 2016, 12:18am UTC](https://community.anovaculinary.com/t/boneless-leg-of-lamb/2914 "2016-12-13T00:18:49Z")
I have a recipe for a 1 lb leg of lamb that calls for an 8 hour cook time. I have a 4 lb leg of lamb, how long should I cook it for? --- ## [How to cook egg yolks for carbonara sauce](https://community.anovaculinary.com/t/how-to-cook-egg-yolks-for-carbonara-sauce/593)
**Author:** [@Tommyboy65](https://community.anovaculinary.com/u/Tommyboy65)\ **Replies:** 1\ **Last updated:** [December 12, 2016, 11:50pm UTC](https://community.anovaculinary.com/t/how-to-cook-egg-yolks-for-carbonara-sauce/593 "2016-12-12T23:50:28Z")
is there a quick way to cook egg yolks so they are runny but have some nice viscosity. Want to use it to coat pasta. --- ## [Strip loin roast time & temp question](https://community.anovaculinary.com/t/strip-loin-roast-time-temp-question/2893)
**Author:** [@lenlewandowski](https://community.anovaculinary.com/u/lenlewandowski)\ **Replies:** 3\ **Last updated:** [December 12, 2016, 6:05am UTC](https://community.anovaculinary.com/t/strip-loin-roast-time-temp-question/2893 "2016-12-12T06:05:30Z")
I will be cooking a 3 1/2 pound strip steak roast tomorrow. It is prime grade. Looks to be about 2 1//2 inches by 6 inches. I will finish in a pre-heated cast iron skillet outside on the grill to get some nice color a… --- ## [Pâté de champagne](https://community.anovaculinary.com/t/pate-de-champagne/2905)
**Author:** [@Anakin](https://community.anovaculinary.com/u/Anakin)\ **Replies:** 2\ **Last updated:** [December 11, 2016, 7:34am UTC](https://community.anovaculinary.com/t/pate-de-champagne/2905 "2016-12-11T07:34:42Z")
Vacuum sealed loaf pan (terrine) Anova temp 65,5°C/151F, Time : approx 2,5 hours . Core temp. must be a least 65,5° C !!!! \[image\] --- ## [Tender boneless chicken: soy sauce vs](https://community.anovaculinary.com/t/tender-boneless-chicken-soy-sauce-vs/2919)
**Author:** [@rodneydcunningham](https://community.anovaculinary.com/u/rodneydcunningham)\ **Replies:** 1\ **Last updated:** [December 10, 2016, 8:53pm UTC](https://community.anovaculinary.com/t/tender-boneless-chicken-soy-sauce-vs/2919 "2016-12-10T20:53:24Z")
I've noticed that boneless chicken breasts that I cook in soy sauce and olive oil for 2 hours at 151 degrees F come out amazingly tender. Further, the flavor permeates the chicken, in a good way. (I have a chamber vacu… --- ## [Wild Pigeon breast](https://community.anovaculinary.com/t/wild-pigeon-breast/2904)
**Author:** [@Anakin](https://community.anovaculinary.com/u/Anakin)\ **Replies:** 2\ **Last updated:** [December 10, 2016, 4:14pm UTC](https://community.anovaculinary.com/t/wild-pigeon-breast/2904 "2016-12-10T16:14:19Z")
In the anova for 75 minutes at 52°C/125,6 F, this is bleu chaud (like pigeon meant to be), every further step, add 4°C, \[image\]\[image\] --- ## [Hello All, looking for a cambro lid in canada](https://community.anovaculinary.com/t/hello-all-looking-for-a-cambro-lid-in-canada/1244)
**Author:** [@gwertheim](https://community.anovaculinary.com/u/gwertheim)\ **Replies:** 14\ **Last updated:** [December 10, 2016, 2:40pm UTC](https://community.anovaculinary.com/t/hello-all-looking-for-a-cambro-lid-in-canada/1244 "2016-12-10T14:40:58Z")
Hello All, Just ordered an anova Wifi a couple of days ago. Living in Toronto, Canada I am ripped off daily whenever I buy quality kitchen gear. can anyone in Canada recommend a lid for my 4.5 q cambro which has a hol… --- ## [First sous-vide experience! Thank you Anova](https://community.anovaculinary.com/t/first-sous-vide-experience-thank-you-anova/2848)
**Author:** [@blaze\_125](https://community.anovaculinary.com/u/blaze_125)\ **Replies:** 6\ **Last updated:** [December 9, 2016, 10:02pm UTC](https://community.anovaculinary.com/t/first-sous-vide-experience-thank-you-anova/2848 "2016-12-09T22:02:14Z")
I love BBQ pork ribs since I was a little kid. My own kids love BBQ pork ribs just as much as I do! So all summer, this year, I tried to cook the perfect slabs of ribs. Although I was "getting there", all my attempts pre… --- ## [Share what's cookin' using #anovafoodnerd](https://community.anovaculinary.com/t/share-whats-cookin-using-anovafoodnerd/705)
**Author:** [@jordan](https://community.anovaculinary.com/u/jordan)\ **Replies:** 0\ **Last updated:** [January 21, 2016, 6:05am UTC](https://community.anovaculinary.com/t/share-whats-cookin-using-anovafoodnerd/705 "2016-01-21T06:05:37Z")
Hey Food Nerds, Love food shots in your feed? We’re serving up some sous vide goodness on Instagram, Facebook, and Twitter, and you won’t want to miss it. The best part? These images are coming from users like yourselv… --- ## [Need a brunch plan this weekend? Chilaquiles!](https://community.anovaculinary.com/t/need-a-brunch-plan-this-weekend-chilaquiles/2870)
**Author:** [@colewagoner](https://community.anovaculinary.com/u/colewagoner)\ **Replies:** 2\ **Last updated:** [December 9, 2016, 4:37pm UTC](https://community.anovaculinary.com/t/need-a-brunch-plan-this-weekend-chilaquiles/2870 "2016-12-09T16:37:52Z")
I used boneless short rib, and cooked at 185F for 4 hours, which gives them a traditional braise texture. Fry up some tortilla strips, simmer the tortillas in your choice of salsa, and top with the short rib and an egg! … --- ## [Cooking eggplant slices for Moussaka](https://community.anovaculinary.com/t/cooking-eggplant-slices-for-moussaka/2863)
**Author:** [@RobertV](https://community.anovaculinary.com/u/RobertV)\ **Replies:** 2\ **Last updated:** [December 9, 2016, 5:16am UTC](https://community.anovaculinary.com/t/cooking-eggplant-slices-for-moussaka/2863 "2016-12-09T05:16:36Z")
Hi Community! I am looking for suggestions on the best way to prepare eggplant for use in either moussaka or parmigiana using less oil. Does anyone have experience with using a flavorful broth, or simply dry in a bag?… --- ## [New Anova WiFi iOS app ver. 1.22 - GOOD Job!](https://community.anovaculinary.com/t/new-anova-wifi-ios-app-ver-1-22-good-job/2858)
**Author:** [@MrTimmy](https://community.anovaculinary.com/u/MrTimmy)\ **Replies:** 1\ **Last updated:** [December 8, 2016, 10:00pm UTC](https://community.anovaculinary.com/t/new-anova-wifi-ios-app-ver-1-22-good-job/2858 "2016-12-08T22:00:48Z")
Just started using the new 1.22 ver of the iOS app. Nice update, team Anova! -- Apparently consolidated recipes from the other app, added good categories to organize, search, favorites, etc. In celebration I'm using i… --- ## [Salted pork has the texture of being brined too long](https://community.anovaculinary.com/t/salted-pork-has-the-texture-of-being-brined-too-long/2727)
**Author:** [@William1](https://community.anovaculinary.com/u/William1)\ **Replies:** 2\ **Last updated:** [December 6, 2016, 9:59pm UTC](https://community.anovaculinary.com/t/salted-pork-has-the-texture-of-being-brined-too-long/2727 "2016-12-06T21:59:53Z")
Tried bone in center cut pork chops last night. Recipe called for seasoning with salt and pepper with a cook time of 80 minutes at 135 degrees. Finished in a fry pan with butter. The chops were ok tender, but were rub… --- ## [New to Precision Cooking? Here's what you need to know](https://community.anovaculinary.com/t/new-to-precision-cooking-heres-what-you-need-to-know/956)
**Author:** [@HunterC](https://community.anovaculinary.com/u/HunterC)\ **Replies:** 0\ **Last updated:** [November 2, 2016, 9:43pm UTC](https://community.anovaculinary.com/t/new-to-precision-cooking-heres-what-you-need-to-know/956 "2016-11-02T21:43:01Z")
Let’s start with the basics, what the heck is precision cooking?! A favorite cooking technique in restaurant kitchens worldwide, precision cooking (also known as sous vide) circulates water around a vacuum-sealed bag … --- ## [Proofing Bread Dough on top of my Sous Vide setup?](https://community.anovaculinary.com/t/proofing-bread-dough-on-top-of-my-sous-vide-setup/2725)
**Author:** [@MrTimmy](https://community.anovaculinary.com/u/MrTimmy)\ **Replies:** 2\ **Last updated:** [December 6, 2016, 12:35am UTC](https://community.anovaculinary.com/t/proofing-bread-dough-on-top-of-my-sous-vide-setup/2725 "2016-12-06T00:35:53Z")
I'd like to start baking bread that needs to proof for 18 to 24 hours before baking. I keep my upstairs apartment cold during the winter with my thermostat set at 68F during the day if I'm home. My downstairs neighbor… --- ## [Why does the iPhone app only let you select medium rare on all meats](https://community.anovaculinary.com/t/why-does-the-iphone-app-only-let-you-select-medium-rare-on-all-meats/728)
**Author:** [@brewer65](https://community.anovaculinary.com/u/brewer65)\ **Replies:** 1\ **Last updated:** [December 5, 2016, 5:47pm UTC](https://community.anovaculinary.com/t/why-does-the-iphone-app-only-let-you-select-medium-rare-on-all-meats/728 "2016-12-05T17:47:29Z")
I should be getting my Anova tomorrow, so I downloaded the app and discovered it only lets you select medium rare on the meats. --- ## [How to have my ribye steak ready 10 hours later with the WI\_FI Precision Cooker?](https://community.anovaculinary.com/t/how-to-have-my-ribye-steak-ready-10-hours-later-with-the-wi-fi-precision-cooker/2654)
**Author:** [@VLin](https://community.anovaculinary.com/u/VLin)\ **Replies:** 3\ **Last updated:** [December 4, 2016, 9:22pm UTC](https://community.anovaculinary.com/t/how-to-have-my-ribye-steak-ready-10-hours-later-with-the-wi-fi-precision-cooker/2654 "2016-12-04T21:22:33Z")
I'm new to use the WI\_FI Precision Cooker and would like to learn how to have my steak ready when I come home 10 hours later after preparing it according to the instructions before leaving home. Based on my experiment… --- ## [Salmon w/ Citrus Zest, Braised Kale & Cherry Tomato, Sorghum Poached Clementine, Soft Scrambled Egg](https://community.anovaculinary.com/t/salmon-w-citrus-zest-braised-kale-cherry-tomato-sorghum-poached-clementine-soft-scrambled-egg/2679)
**Author:** [@colewagoner](https://community.anovaculinary.com/u/colewagoner)\ **Replies:** 1\ **Last updated:** [December 4, 2016, 1:13pm UTC](https://community.anovaculinary.com/t/salmon-w-citrus-zest-braised-kale-cherry-tomato-sorghum-poached-clementine-soft-scrambled-egg/2679 "2016-12-04T13:13:22Z")
Salmon was cooked at 125F for 30 minutes, and eggs were the “Heston’s Sous Vide Scrambled Eggs” found here Heston’s Sous Vide Scrambled Eggs . Added some kale and tomato braised in homemade veggie stock, and then poached… --- ## [Roast for 35 people?](https://community.anovaculinary.com/t/roast-for-35-people/2645)
**Author:** [@Jcsieben](https://community.anovaculinary.com/u/Jcsieben)\ **Replies:** 4\ **Last updated:** [December 3, 2016, 11:27pm UTC](https://community.anovaculinary.com/t/roast-for-35-people/2645 "2016-12-03T23:27:50Z")
I want to show off my new precision cooker at our Company Christmas party next Friday. Can anyone help me on size of roast, type of roast, for 35 people? Can the PC work with that size of roast? Jeff --- ## [Foodsaver bags](https://community.anovaculinary.com/t/foodsaver-bags/749)
**Author:** [@druvius](https://community.anovaculinary.com/u/druvius)\ **Replies:** 4\ **Last updated:** [December 3, 2016, 10:15pm UTC](https://community.anovaculinary.com/t/foodsaver-bags/749 "2016-12-03T22:15:23Z")
Hi guys; Just a quick question. I'm thinking on buying the foodsaver so I can package and cook with the sous vide. I went to the food saver website and it says to not cook raw food or meet in their bags. This see… --- ## [Sous vide eggs then frying them to get hardened whites and soft yolks](https://community.anovaculinary.com/t/sous-vide-eggs-then-frying-them-to-get-hardened-whites-and-soft-yolks/1248)
**Author:** [@PaulR](https://community.anovaculinary.com/u/PaulR)\ **Replies:** 3\ **Last updated:** [December 2, 2016, 1:41pm UTC](https://community.anovaculinary.com/t/sous-vide-eggs-then-frying-them-to-get-hardened-whites-and-soft-yolks/1248 "2016-12-02T13:41:30Z")
My wife loves fried eggs. She hates runny whites but loves runny yolks. Has anyone tried partially cooking the eggs in their shells, bring the whites up to close to setting, with the yolks in the centre still cool, then … --- ## [Cook Frozen Salmon](https://community.anovaculinary.com/t/cook-frozen-salmon/1476)
**Author:** [@marioGomez](https://community.anovaculinary.com/u/marioGomez)\ **Replies:** 2\ **Last updated:** [December 1, 2016, 7:11pm UTC](https://community.anovaculinary.com/t/cook-frozen-salmon/1476 "2016-12-01T19:11:37Z")
I want to cook Salmon (medium), i have 2 frozen pieces: -\> 0.40 lb - 0.78 in -\> 0.52 lb - 1.1 in I need to put one first and X minutos after the other? I need to change de temp or the time because of the initial te… --- ## [Bone-In THICK Pork Chop](https://community.anovaculinary.com/t/bone-in-thick-pork-chop/1481)
**Author:** [@colewagoner](https://community.anovaculinary.com/u/colewagoner)\ **Replies:** 1\ **Last updated:** [December 1, 2016, 3:00pm UTC](https://community.anovaculinary.com/t/bone-in-thick-pork-chop/1481 "2016-12-01T15:00:02Z")
2 1/2" thick pork chop was cooked at 135F for 2 hours and then chilled for a few minutes still in the bag before the sear. I like this method because you can get a really great sear because your risk of overcooking durin… --- ## [Time/temp chart WITH tickness?](https://community.anovaculinary.com/t/time-temp-chart-with-tickness/1205)
**Author:** [@spacekiek](https://community.anovaculinary.com/u/spacekiek)\ **Replies:** 3\ **Last updated:** [November 30, 2016, 11:15pm UTC](https://community.anovaculinary.com/t/time-temp-chart-with-tickness/1205 "2016-11-30T23:15:14Z")
Hi all, I can find several Anova Charts/guides, but it rarely states for what kind of thickness this is related to. For example "pork chops" are 2"/5cm, but the standard tickness I can find in the shop is less then 1"/… --- ## [Does the water have to be at temp before putting food in?](https://community.anovaculinary.com/t/does-the-water-have-to-be-at-temp-before-putting-food-in/1265)
**Author:** [@Josie77](https://community.anovaculinary.com/u/Josie77)\ **Replies:** 4\ **Last updated:** [November 27, 2016, 6:23pm UTC](https://community.anovaculinary.com/t/does-the-water-have-to-be-at-temp-before-putting-food-in/1265 "2016-11-27T18:23:01Z")
I was wondering if the water needs to be at temp before putting food in and if it does how does the WiFi app work ? I wanted to put food in before I go to work and then switch it on before I come home can I do this ? Tha… --- ## [Bottom touch or Hovering?](https://community.anovaculinary.com/t/bottom-touch-or-hovering/1281)
**Author:** [@GregGriff](https://community.anovaculinary.com/u/GregGriff)\ **Replies:** 1\ **Last updated:** [November 27, 2016, 5:42pm UTC](https://community.anovaculinary.com/t/bottom-touch-or-hovering/1281 "2016-11-27T17:42:53Z")
Should the device be touching the bottom of the pot or hovering in the water? Or does it mater either way? [Previous page](https://community.anovaculinary.com/latest.md?page=89) [Next page](https://community.anovaculinary.com/latest.md?page=91)