# Latest **URL:** https://community.anovaculinary.com/latest.md?page=92 [Latest](https://community.anovaculinary.com/latest.md) · [Categories](https://community.anovaculinary.com/categories.md) · [Tags](https://community.anovaculinary.com/tags.md) **Page:** 93 --- ## [How do I reheat cooked meats? Multiple meats in the bag?](https://community.anovaculinary.com/t/how-do-i-reheat-cooked-meats-multiple-meats-in-the-bag/772)
**Author:** [@BonnSotto](https://community.anovaculinary.com/u/BonnSotto)\ **Replies:** 2\ **Last updated:** [May 16, 2016, 6:41pm UTC](https://community.anovaculinary.com/t/how-do-i-reheat-cooked-meats-multiple-meats-in-the-bag/772 "2016-05-16T18:41:33Z")
Hi everyone. I've only had my Anova for a week but I've already cooked steaks, fish, and ribs. Cook times has ranged from 1hr to 36hrs!! I love how all my cooks have turned out. Now I'm planning to cook the bulk meats th… --- ## [Would Sous Vide Method be a good way to cook bonless, skinless chicken as opposed to boiling?](https://community.anovaculinary.com/t/would-sous-vide-method-be-a-good-way-to-cook-bonless-skinless-chicken-as-opposed-to-boiling/762)
**Author:** [@dwswager](https://community.anovaculinary.com/u/dwswager)\ **Replies:** 2\ **Last updated:** [May 9, 2016, 1:13pm UTC](https://community.anovaculinary.com/t/would-sous-vide-method-be-a-good-way-to-cook-bonless-skinless-chicken-as-opposed-to-boiling/762 "2016-05-09T13:13:03Z")
My Anova Bluetooth arrives today. I had a thought last night. My wife boils a lot of boneless, skinless chicken that we chop or pull for various dishes like burriotos, chicken salad, etc. I have always hated that she … --- ## [Tips for cooking an entire meal with sous-vide?](https://community.anovaculinary.com/t/tips-for-cooking-an-entire-meal-with-sous-vide/757)
**Author:** [@WufPup](https://community.anovaculinary.com/u/WufPup)\ **Replies:** 2\ **Last updated:** [May 1, 2016, 9:35am UTC](https://community.anovaculinary.com/t/tips-for-cooking-an-entire-meal-with-sous-vide/757 "2016-05-01T09:35:36Z")
I'm having issues trying to plan meals I cook entirely in the sous vide (other than the final searing for the protein). All of the veggie recipes I've made ask for fairly high temperatures (160F or higher). I tend t… --- ## [Pork chops are a little dry](https://community.anovaculinary.com/t/pork-chops-are-a-little-dry/758)
**Author:** [@druvius](https://community.anovaculinary.com/u/druvius)\ **Replies:** 7\ **Last updated:** [April 30, 2016, 3:21pm UTC](https://community.anovaculinary.com/t/pork-chops-are-a-little-dry/758 "2016-04-30T15:21:55Z")
Hi guys; Hoping to get some feedback on this. I put my 1 - 1 1/2 chops in the sous vide for 4 hours (as per a friends recommendation, I was going to leave them for an hour)at 140. While not a failure by any means I expe… --- ## [Cooking multiple Steaks](https://community.anovaculinary.com/t/cooking-multiple-steaks/396)
**Author:** [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\ **Replies:** 6\ **Last updated:** [April 26, 2016, 9:18pm UTC](https://community.anovaculinary.com/t/cooking-multiple-steaks/396 "2016-04-26T21:18:10Z")
When the family was over for a steak dinner I knew they would want 3 different levels of doneness. Medium Rare, Medium and Well Done. Having only one Anova here is what I did. First I sealed each steak in its own bag an… --- ## [How many steaks could I cook at 1 time if I'm having people over for a dinner party?](https://community.anovaculinary.com/t/how-many-steaks-could-i-cook-at-1-time-if-im-having-people-over-for-a-dinner-party/759)
**Author:** [@evlmpire](https://community.anovaculinary.com/u/evlmpire)\ **Replies:** 8\ **Last updated:** [April 25, 2016, 3:00am UTC](https://community.anovaculinary.com/t/how-many-steaks-could-i-cook-at-1-time-if-im-having-people-over-for-a-dinner-party/759 "2016-04-25T03:00:52Z")
Also would I be able to cook a whole pork butt or a whole brisket? --- ## [Anova Culinary Meetup in SF!](https://community.anovaculinary.com/t/anova-culinary-meetup-in-sf/457)
**Author:** [@jordan](https://community.anovaculinary.com/u/jordan)\ **Replies:** 3\ **Last updated:** [April 21, 2016, 5:53pm UTC](https://community.anovaculinary.com/t/anova-culinary-meetup-in-sf/457 "2016-04-21T17:53:53Z")
Good news for all of you SF precision cooking pros - we’ve rescheduled our “meatup” in San Francisco! We’ll be hosting it in our SF office for a small number of guests to come hang out and chat with us while using the ap… --- ## [Enhance flavor of my ribeye](https://community.anovaculinary.com/t/enhance-flavor-of-my-ribeye/742)
**Author:** [@nbmartin](https://community.anovaculinary.com/u/nbmartin)\ **Replies:** 7\ **Last updated:** [April 18, 2016, 10:47pm UTC](https://community.anovaculinary.com/t/enhance-flavor-of-my-ribeye/742 "2016-04-18T22:47:39Z")
Cooked first steak today and was totally blown away how great it turned out Just like they said it would. But the ribeye didn't have the flavor I'd hoped for .I salted and peppered, and put a garlic clove in before cooki… --- ## [New to sous vide!](https://community.anovaculinary.com/t/new-to-sous-vide/747)
**Author:** [@anova808](https://community.anovaculinary.com/u/anova808)\ **Replies:** 3\ **Last updated:** [April 10, 2016, 2:33pm UTC](https://community.anovaculinary.com/t/new-to-sous-vide/747 "2016-04-10T14:33:39Z")
Hi guys I just bought a Anova and was wondering if someone could help me answer couple of questions. 1. Is it ok to place the food while the anova is warming up to the target temperature? 2. How do you take off the bo… --- ## [1.6 lbs tri tip time and temp](https://community.anovaculinary.com/t/1-6-lbs-tri-tip-time-and-temp/746)
**Author:** [@druvius](https://community.anovaculinary.com/u/druvius)\ **Replies:** 4\ **Last updated:** [April 9, 2016, 11:41pm UTC](https://community.anovaculinary.com/t/1-6-lbs-tri-tip-time-and-temp/746 "2016-04-09T23:41:20Z")
Hi guys; I'll start this question like many on this forum. (haha) This will be my first foray into sous vide. I bought a tri tip for two reasons.It's cheap in case I screw it up.Its a tough cut so I wanted to see how th… --- ## [Sous vide cooking time](https://community.anovaculinary.com/t/sous-vide-cooking-time/318)
**Author:** [@lulu010908](https://community.anovaculinary.com/u/lulu010908)\ **Replies:** 2\ **Last updated:** [April 8, 2016, 1:30pm UTC](https://community.anovaculinary.com/t/sous-vide-cooking-time/318 "2016-04-08T13:30:42Z")
I found the recipe for cooking duck breasts with Asian greens. The time for the recipe is for 1 duck breast. Does the time increase if i want to cook more than one duck breast? I would like to cook 2 and was wondering… --- ## [New to Sous Vide and have some quesitons](https://community.anovaculinary.com/t/new-to-sous-vide-and-have-some-quesitons/708)
**Author:** [@lordbodom](https://community.anovaculinary.com/u/lordbodom)\ **Replies:** 6\ **Last updated:** [April 8, 2016, 4:42am UTC](https://community.anovaculinary.com/t/new-to-sous-vide-and-have-some-quesitons/708 "2016-04-08T04:42:32Z")
Hi. I am new to Sous vide and have a few questions. Does cooking time depend on how many steaks you put in? For example, i was reading that for a medium steak cook at 130 for about an hour and a half. If i cook 2-3 at a … --- ## [60 minutes too long?](https://community.anovaculinary.com/t/60-minutes-too-long/745)
**Author:** [@StefanH](https://community.anovaculinary.com/u/StefanH)\ **Replies:** 2\ **Last updated:** [April 7, 2016, 7:23pm UTC](https://community.anovaculinary.com/t/60-minutes-too-long/745 "2016-04-07T19:23:29Z")
I recently got an Anova Precision Cooker. But my two first tries were more or less a disaster. I tried an entrecôte steak, about 1inch thick and set the temperature to 129 Fahrenheit and about 60minutes cooking time.I ex… --- ## [Doneness](https://community.anovaculinary.com/t/doneness/744)
**Author:** [@nbmartin](https://community.anovaculinary.com/u/nbmartin)\ **Replies:** 3\ **Last updated:** [April 7, 2016, 12:03am UTC](https://community.anovaculinary.com/t/doneness/744 "2016-04-07T00:03:41Z")
If my food doesn't come out quite done enough, next time do I raise the temp or extend the time. --- ## [Cheap DIY Vacuum Sealer](https://community.anovaculinary.com/t/cheap-diy-vacuum-sealer/740)
**Author:** [@Simon\_C](https://community.anovaculinary.com/u/Simon_C)\ **Replies:** 1\ **Last updated:** [March 28, 2016, 2:05pm UTC](https://community.anovaculinary.com/t/cheap-diy-vacuum-sealer/740 "2016-03-28T14:05:39Z")
Considering the continued discussion regarding vacuum sealers, I thought this might be interesting to people: Build A Homemade Vacuum Sealer With Just A Few Dollars Worth Of Parts --- ## [No success with chicken thighs. What did I do wrong?](https://community.anovaculinary.com/t/no-success-with-chicken-thighs-what-did-i-do-wrong/733)
**Author:** [@xiaohe](https://community.anovaculinary.com/u/xiaohe)\ **Replies:** 1\ **Last updated:** [March 26, 2016, 10:37pm UTC](https://community.anovaculinary.com/t/no-success-with-chicken-thighs-what-did-i-do-wrong/733 "2016-03-26T22:37:08Z")
I purchased an Anova precision circulator a few days ago, and have so far tried cooking chicken and pork. The chicken breast I cooked turned out to be super juicy and flakey, but the chicken thighs I cooked weren't very … --- ## [First Bottom Round Roast](https://community.anovaculinary.com/t/first-bottom-round-roast/739)
**Author:** [@brewer65](https://community.anovaculinary.com/u/brewer65)\ **Replies:** 6\ **Last updated:** [March 25, 2016, 6:21pm UTC](https://community.anovaculinary.com/t/first-bottom-round-roast/739 "2016-03-25T18:21:09Z")
I'm getting ready to do a bottom round roast, 1.64 lbs. at 149 for medium rare. I'm thinking at least 24 hours if not 48. My understanding is you can't over cook with sous vide, I hope. --- ## [I cooked a chicken breast and a steak at the same time for 1 ½ hours at 150f my chicken is slightly](https://community.anovaculinary.com/t/i-cooked-a-chicken-breast-and-a-steak-at-the-same-time-for-1-hours-at-150f-my-chicken-is-slightly/734)
**Author:** [@Meemeetx](https://community.anovaculinary.com/u/Meemeetx)\ **Replies:** 5\ **Last updated:** [March 22, 2016, 1:40am UTC](https://community.anovaculinary.com/t/i-cooked-a-chicken-breast-and-a-steak-at-the-same-time-for-1-hours-at-150f-my-chicken-is-slightly/734 "2016-03-22T01:40:38Z")
Pink is it ok to eat? --- ## [Chalky White Residue](https://community.anovaculinary.com/t/chalky-white-residue/736)
**Author:** [@lordbodom](https://community.anovaculinary.com/u/lordbodom)\ **Replies:** 3\ **Last updated:** [March 14, 2016, 3:46pm UTC](https://community.anovaculinary.com/t/chalky-white-residue/736 "2016-03-14T15:46:41Z")
So I cooked some corned beef yesterday in a zip log bag around 170, and after a few hours I could see the water start "foaming" up. after cooking, there was white chalky type sunstance on the machine and around the pot i… --- ## [Can you use 2 Anova Precision Cookers to Double Capacity?](https://community.anovaculinary.com/t/can-you-use-2-anova-precision-cookers-to-double-capacity/31)
**Author:** [@rmdalrymple](https://community.anovaculinary.com/u/rmdalrymple)\ **Replies:** 4\ **Last updated:** [March 7, 2016, 3:08am UTC](https://community.anovaculinary.com/t/can-you-use-2-anova-precision-cookers-to-double-capacity/31 "2016-03-07T03:08:05Z")
Question: Is it possible to use two (2) "Anova Precision Cookers" simultaneously in the same water bath to double the 19 Liter capacity? Will the Temperature PID controllers function properly with the presence of another… --- ## [Safest pan / material for use with culinary torch](https://community.anovaculinary.com/t/safest-pan-material-for-use-with-culinary-torch/269)
**Author:** [@datashovel](https://community.anovaculinary.com/u/datashovel)\ **Replies:** 12\ **Last updated:** [March 7, 2016, 2:09am UTC](https://community.anovaculinary.com/t/safest-pan-material-for-use-with-culinary-torch/269 "2016-03-07T02:09:57Z")
What is the best / safest pan / material for use when searing meat after sous vide cooking? I cooked steak tonight using Anova, and then used culinary torch to brown the meat. I noticed that the aluminum foil that line… --- ## [Tonight's Dinner Hamburger and Swiss Chard](https://community.anovaculinary.com/t/tonights-dinner-hamburger-and-swiss-chard/441)
**Author:** [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\ **Replies:** 11\ **Last updated:** [March 5, 2016, 12:41am UTC](https://community.anovaculinary.com/t/tonights-dinner-hamburger-and-swiss-chard/441 "2016-03-05T00:41:44Z")
Tonight's dinner was a half pound of freshly ground hamburger cooked sous vide with a side of fresh Swiss Chard from my garden. It was paired with a bottle of 2006 Cabernet Captain's Reserve from the Rubicon Estate in Na… --- ## [Dry Steak](https://community.anovaculinary.com/t/dry-steak/95)
**Author:** [@oclemon](https://community.anovaculinary.com/u/oclemon)\ **Replies:** 11\ **Last updated:** [March 4, 2016, 9:13pm UTC](https://community.anovaculinary.com/t/dry-steak/95 "2016-03-04T21:13:10Z")
So I eagerly tested out my new Anova cooker with some basic 1" thick shoulder steaks. Using conventional methods (quick sear, then finish in the oven at low heat, then rest), I get a very tender, juicy steak. It requir… --- ## [NY Strip](https://community.anovaculinary.com/t/ny-strip/589)
**Author:** [@Sam](https://community.anovaculinary.com/u/Sam)\ **Replies:** 8\ **Last updated:** [March 4, 2016, 8:12am UTC](https://community.anovaculinary.com/t/ny-strip/589 "2016-03-04T08:12:51Z")
Still practicing. This is (was) a NY Strip. Almost 21 ounces. 1.5 inches thick. Cooked at 135°F from frozen for 3 hours... maybe a little longer. I seared it in a Lodge CI skillet. Added a couple of strips of BACON!!!! a… --- ## [Cooking steaks with fat](https://community.anovaculinary.com/t/cooking-steaks-with-fat/28)
**Author:** [@tonydav](https://community.anovaculinary.com/u/tonydav)\ **Replies:** 19\ **Last updated:** [February 28, 2016, 12:56pm UTC](https://community.anovaculinary.com/t/cooking-steaks-with-fat/28 "2016-02-28T12:56:28Z")
I cooked a 2" bone-in rib-eye on the weekend. I have a sous-vide supreme (so I'll have 2 when my Anova turns up :). Set to 55C for around 3 hours. Then flame charred on my grill. Was great - almost. The rib-eye had… --- ## [Momlady](https://community.anovaculinary.com/t/momlady/725)
**Author:** [@momlady](https://community.anovaculinary.com/u/momlady)\ **Replies:** 2\ **Last updated:** [February 23, 2016, 10:11pm UTC](https://community.anovaculinary.com/t/momlady/725 "2016-02-23T22:11:17Z")
Do any changes in either temperature or cooking times need to be made when cooking at higher elevations? --- ## [Have u ever eaten vietnam food?](https://community.anovaculinary.com/t/have-u-ever-eaten-vietnam-food/706)
**Author:** [@darinnoah75](https://community.anovaculinary.com/u/darinnoah75)\ **Replies:** 1\ **Last updated:** [January 24, 2016, 3:04am UTC](https://community.anovaculinary.com/t/have-u-ever-eaten-vietnam-food/706 "2016-01-24T03:04:10Z")
\- YouTube I can’t know the name of the dish in this video.Give me your idea of vietnam food. --- ## [Is Anyone using the SousVide Supreme Universal Pouch Rack?](https://community.anovaculinary.com/t/is-anyone-using-the-sousvide-supreme-universal-pouch-rack/173)
**Author:** [@saluki](https://community.anovaculinary.com/u/saluki)\ **Replies:** 23\ **Last updated:** [January 24, 2016, 1:29am UTC](https://community.anovaculinary.com/t/is-anyone-using-the-sousvide-supreme-universal-pouch-rack/173 "2016-01-24T01:29:47Z")
I haven't received my Anova precision cooker yet but I did order the pouch rack because I thought it would be useful especially in keeping the food submerged ..... Does anyone know what size container this will fit......… --- ## [Pre-heating the water](https://community.anovaculinary.com/t/pre-heating-the-water/276)
**Author:** [@BrianDD](https://community.anovaculinary.com/u/BrianDD)\ **Replies:** 5\ **Last updated:** [January 24, 2016, 1:14am UTC](https://community.anovaculinary.com/t/pre-heating-the-water/276 "2016-01-24T01:14:46Z")
I got my Anova just before Xmas and love it!! Been experimenting with some of the recipes on the web and sometimes don't get quite the expected result, Up until now I haven't been pre-heating the water before putting in … --- ## [One cheap and easy trick that you all need (and that Anova should sell)](https://community.anovaculinary.com/t/one-cheap-and-easy-trick-that-you-all-need-and-that-anova-should-sell/559)
**Author:** [@Simon\_C](https://community.anovaculinary.com/u/Simon_C)\ **Replies:** 8\ **Last updated:** [January 24, 2016, 12:13am UTC](https://community.anovaculinary.com/t/one-cheap-and-easy-trick-that-you-all-need-and-that-anova-should-sell/559 "2016-01-24T00:13:10Z")
Here you go . . . a gasket! Improve energy efficiency, and prevent condensation affecting the APC. This does the job brilliantly, with less than $10 of materials and less than 10 minutes of time. Start with a cheap shee… [Previous page](https://community.anovaculinary.com/latest.md?page=91) [Next page](https://community.anovaculinary.com/latest.md?page=93)