# Latest **URL:** https://community.anovaculinary.com/latest.md?page=99 [Latest](https://community.anovaculinary.com/latest.md) · [Categories](https://community.anovaculinary.com/categories.md) · [Tags](https://community.anovaculinary.com/tags.md) **Page:** 100 --- ## [Forum badges](https://community.anovaculinary.com/t/forum-badges/354)
**Author:** [@Salisbury\_Sam](https://community.anovaculinary.com/u/Salisbury_Sam)\ **Replies:** 1\ **Last updated:** [February 22, 2015, 7:40pm UTC](https://community.anovaculinary.com/t/forum-badges/354 "2015-02-22T19:40:44Z")
The "5 Answers" and "10 Comments" badges appear identical. Am I right? Given that "Answers" should theoretically be more helpful and directly address a specific question, shouldn't that badge stand out more? And, yes… --- ## [Shipping to Canada - avoiding the FedEX charge](https://community.anovaculinary.com/t/shipping-to-canada-avoiding-the-fedex-charge/326)
**Author:** [@Kevin](https://community.anovaculinary.com/u/Kevin)\ **Replies:** 1\ **Last updated:** [February 20, 2015, 9:55pm UTC](https://community.anovaculinary.com/t/shipping-to-canada-avoiding-the-fedex-charge/326 "2015-02-20T21:55:31Z")
Folks - for Canadian shoppers who aren't interested in paying $40+ USD FedEx shipping on a $179 USD product - if you live close to the border and want to piggy-back on your trip to pick up American BBQ chips, I had my co… --- ## [Why cant I post on some subjects?](https://community.anovaculinary.com/t/why-cant-i-post-on-some-subjects/286)
**Author:** [@tw69](https://community.anovaculinary.com/u/tw69)\ **Replies:** 1\ **Last updated:** [February 19, 2015, 7:16pm UTC](https://community.anovaculinary.com/t/why-cant-i-post-on-some-subjects/286 "2015-02-19T19:16:21Z")
I can obviously post here, but on some other sections I cannot. Is it because I just joined? --- ## [Merged: Ideas for more convienent storage for APC](https://community.anovaculinary.com/t/merged-ideas-for-more-convienent-storage-for-apc/348)
**Author:** [@Wil\_G](https://community.anovaculinary.com/u/Wil_G)\ **Replies:** 0\ **Last updated:** [February 13, 2015, 2:34pm UTC](https://community.anovaculinary.com/t/merged-ideas-for-more-convienent-storage-for-apc/348 "2015-02-13T14:34:00Z")
This discussion has been merged. --- ## [Recent Customer Service Experience](https://community.anovaculinary.com/t/recent-customer-service-experience/344)
**Author:** [@Michbill](https://community.anovaculinary.com/u/Michbill)\ **Replies:** 1\ **Last updated:** [February 12, 2015, 6:18pm UTC](https://community.anovaculinary.com/t/recent-customer-service-experience/344 "2015-02-12T18:18:10Z")
I was an early adopter of the Anova One circulator (October 2013) and have been extremely happy with its performance ever since. With my quality assurance background, I frequently check the temperature of the water bath… --- ## [Best surface to sit precision cooker](https://community.anovaculinary.com/t/best-surface-to-sit-precision-cooker/231)
**Author:** [@martihan](https://community.anovaculinary.com/u/martihan)\ **Replies:** 7\ **Last updated:** [February 11, 2015, 1:29am UTC](https://community.anovaculinary.com/t/best-surface-to-sit-precision-cooker/231 "2015-02-11T01:29:45Z")
Where can I sit my precision cooker when in use. I have granite counter tops. --- ## [Hardware issue to watch out for](https://community.anovaculinary.com/t/hardware-issue-to-watch-out-for/338)
**Author:** [@aarthur](https://community.anovaculinary.com/u/aarthur)\ **Replies:** 1\ **Last updated:** [February 7, 2015, 3:02am UTC](https://community.anovaculinary.com/t/hardware-issue-to-watch-out-for/338 "2015-02-07T03:02:24Z")
Hi all, I noticed last time I used my cooker that the water circulation wasn't at its usual force. I initially though the circulator part might be dying, but it turns out that the screw holding the impeller blade to the … --- ## [Confusing Recipes](https://community.anovaculinary.com/t/confusing-recipes/265)
**Author:** [@Journyman](https://community.anovaculinary.com/u/Journyman)\ **Replies:** 7\ **Last updated:** [February 6, 2015, 11:55pm UTC](https://community.anovaculinary.com/t/confusing-recipes/265 "2015-02-06T23:55:12Z")
So, just received my nice black unit - could'a been earlier but apparently FedEx mucked around pretending they didn't deliver to Bendigo in Australia. All's well... Missing the fact there is no app yet though - maybe the… --- ## ["Sous Vide Chicken Parmesan"](https://community.anovaculinary.com/t/sous-vide-chicken-parmesan/335)
**Author:** [@Mindflux](https://community.anovaculinary.com/u/Mindflux)\ **Replies:** 2\ **Last updated:** [February 6, 2015, 11:52pm UTC](https://community.anovaculinary.com/t/sous-vide-chicken-parmesan/335 "2015-02-06T23:52:28Z")
The recipe in the app appears to have a recipe temp of 140\*F, but then the text below mentions 170\*F in step 4. We need you guys to fix inconsistencies like this. While I think 140\*F is too low, 170\*F is too high all t… --- ## [Anova Precision Cooker Pro?](https://community.anovaculinary.com/t/anova-precision-cooker-pro/328)
**Author:** [@pibourb](https://community.anovaculinary.com/u/pibourb)\ **Replies:** 1\ **Last updated:** [February 6, 2015, 11:19pm UTC](https://community.anovaculinary.com/t/anova-precision-cooker-pro/328 "2015-02-06T23:19:11Z")
I'm looking to purchase an immersion circulator that can be used to cook large batches of meat for extended periods of time. I'm currently looking at the PolyScience Creative/Chef series and the Anova Precision Cooker Pr… --- ## [Turkey size?](https://community.anovaculinary.com/t/turkey-size/291)
**Author:** [@Trebor](https://community.anovaculinary.com/u/Trebor)\ **Replies:** 5\ **Last updated:** [February 6, 2015, 7:04pm UTC](https://community.anovaculinary.com/t/turkey-size/291 "2015-02-06T19:04:47Z")
Tried to post this earlier but can't find it. If this is a re post let me know and I will delete it. (my first time posting on this site). How large of a turkey or chicken can I cook with this method. TIA. :smiley: --- ## [Cooking two sorts of meat at different temperature for the same meal](https://community.anovaculinary.com/t/cooking-two-sorts-of-meat-at-different-temperature-for-the-same-meal/320)
**Author:** [@Steve](https://community.anovaculinary.com/u/Steve)\ **Replies:** 2\ **Last updated:** [February 3, 2015, 11:19pm UTC](https://community.anovaculinary.com/t/cooking-two-sorts-of-meat-at-different-temperature-for-the-same-meal/320 "2015-02-03T23:19:27Z")
Hello, I want to serve two different meats for my meal: - a hanger steak that should cook 4 hours at 54 degrees - sirloin steak that should cook 1 hour at 57 degree Should I start with the sirloin first for one hou… --- ## [Multiple (redundant) seals with Foodsaver](https://community.anovaculinary.com/t/multiple-redundant-seals-with-foodsaver/325)
**Author:** [@JimQPublic](https://community.anovaculinary.com/u/JimQPublic)\ **Replies:** 1\ **Last updated:** [February 2, 2015, 11:59pm UTC](https://community.anovaculinary.com/t/multiple-redundant-seals-with-foodsaver/325 "2015-02-02T23:59:02Z")
I have had problems in the past with poor seals using Foodsaver- generally because I hadn't properly cleaned the seal area. I figured out a pretty good way to make multiple seals with my automated Foodsaver machine. F… --- ## [Water evaporation exposed the meat - is it safe?](https://community.anovaculinary.com/t/water-evaporation-exposed-the-meat-is-it-safe/323)
**Author:** [@Keith](https://community.anovaculinary.com/u/Keith)\ **Replies:** 1\ **Last updated:** [February 2, 2015, 11:55pm UTC](https://community.anovaculinary.com/t/water-evaporation-exposed-the-meat-is-it-safe/323 "2015-02-02T23:55:57Z")
I'm making a brisket sous vide. When I went to bed, the meat was fully submerged. When I woke up, some of the water had evaporated and a very small portion of one corner of the meat was above the water level. I brought t… --- ## [Oil for searing](https://community.anovaculinary.com/t/oil-for-searing/185)
**Author:** [@gwendelen](https://community.anovaculinary.com/u/gwendelen)\ **Replies:** 7\ **Last updated:** [January 31, 2015, 4:18pm UTC](https://community.anovaculinary.com/t/oil-for-searing/185 "2015-01-31T16:18:57Z")
For the past several years, I've always used olive oil for pretty much everything. It's always there by the stove and it's just what I happen to grab. Eventually, I'd like to get a searzall for finishing, but until tha… --- ## [Brining:](https://community.anovaculinary.com/t/brining/287)
**Author:** [@SousFool](https://community.anovaculinary.com/u/SousFool)\ **Replies:** 6\ **Last updated:** [January 31, 2015, 3:54pm UTC](https://community.anovaculinary.com/t/brining/287 "2015-01-31T15:54:13Z")
What is the recommended best practice for brining with sous vide cooking? salt meat and let rest prior to bath? salt water brine before bath? salt water brine during bath? --- ## [Anova Developer Preview 12 hours cooking: charts and measurments](https://community.anovaculinary.com/t/anova-developer-preview-12-hours-cooking-charts-and-measurments/43)
**Author:** [@vtemkin](https://community.anovaculinary.com/u/vtemkin)\ **Replies:** 9\ **Last updated:** [January 31, 2015, 2:32pm UTC](https://community.anovaculinary.com/t/anova-developer-preview-12-hours-cooking-charts-and-measurments/43 "2015-01-31T14:32:11Z")
I cooked ball tip steak (2" - 5 cm thick) with my Anova Developer Preview unit at 55 °C for 12 hours. (No, you don't really need that long time, though connecting tissues, which are part of this cut of beef became soft, … --- ## [Significance of blue-lit wheel](https://community.anovaculinary.com/t/significance-of-blue-lit-wheel/250)
**Author:** [@jshannon](https://community.anovaculinary.com/u/jshannon)\ **Replies:** 5\ **Last updated:** [January 30, 2015, 2:50am UTC](https://community.anovaculinary.com/t/significance-of-blue-lit-wheel/250 "2015-01-30T02:50:47Z")
Using the Precision Cooker -- When setting the temperature using the wheel, I've noticed that the blue light is sometimes on at various temperatures. So,e.g., scrolling from 40c to 60c, the wheel backlight will be off u… --- ## [Standard size pot lids with Anova-shaped cutouts?](https://community.anovaculinary.com/t/standard-size-pot-lids-with-anova-shaped-cutouts/317)
**Author:** [@Simon\_C](https://community.anovaculinary.com/u/Simon_C)\ **Replies:** 1\ **Last updated:** [January 29, 2015, 11:36pm UTC](https://community.anovaculinary.com/t/standard-size-pot-lids-with-anova-shaped-cutouts/317 "2015-01-29T23:36:26Z")
My gorgeous white Anova arrived yesterday and I have nothing to put it in! I want to show it off with my other kitchen stuff, not hide it away in a cupboard. I would love a glass or perspex stockpot so I can see it in a… --- ## [Weighing Down Cabbage](https://community.anovaculinary.com/t/weighing-down-cabbage/300)
**Author:** [@Val](https://community.anovaculinary.com/u/Val)\ **Replies:** 1\ **Last updated:** [January 29, 2015, 9:37pm UTC](https://community.anovaculinary.com/t/weighing-down-cabbage/300 "2015-01-29T21:37:22Z")
I'm a Sous Vide newbie and trying to cook cabbage wedges but they are floating on the surface. What can I use to keep them submerged? --- ## [Cooking Eggs in the Shell](https://community.anovaculinary.com/t/cooking-eggs-in-the-shell/147)
**Author:** [@dginsberg](https://community.anovaculinary.com/u/dginsberg)\ **Replies:** 11\ **Last updated:** [January 28, 2015, 5:10pm UTC](https://community.anovaculinary.com/t/cooking-eggs-in-the-shell/147 "2015-01-28T17:10:53Z")
I have time and temperature tables to cook eggs in the shell, but I haven't been able to figure out how to best package them. I was afraid to put the eggs by themselves in the water bath in case they cracked, which would… --- ## [Prime Rib Roast- How long?](https://community.anovaculinary.com/t/prime-rib-roast-how-long/225)
**Author:** [@sotrt](https://community.anovaculinary.com/u/sotrt)\ **Replies:** 4\ **Last updated:** [January 25, 2015, 9:18pm UTC](https://community.anovaculinary.com/t/prime-rib-roast-how-long/225 "2015-01-25T21:18:27Z")
I'll be cooking a prime rib roast (aprox 7 pounds, no bones) on Christmas day. I've seen a bunch of diffrent times on the internet, ranging from 6 hours to 24 hours. Has anyone had any experience cooking prime rib with t… --- ## [Temperature Regulation](https://community.anovaculinary.com/t/temperature-regulation/267)
**Author:** [@M\_HAND](https://community.anovaculinary.com/u/M_HAND)\ **Replies:** 7\ **Last updated:** [January 21, 2015, 7:25pm UTC](https://community.anovaculinary.com/t/temperature-regulation/267 "2015-01-21T19:25:16Z")
One of my intended uses for the ANOVA ONE is to make yogurt. The culture temperature must be maintained at 110 degrees F. plus or minus 2 degrees, for 10 to 12 hours. Higher temperatures (118 degrees F) will kill the cul… --- ## [Need food pouch racks](https://community.anovaculinary.com/t/need-food-pouch-racks/298)
**Author:** [@dvine](https://community.anovaculinary.com/u/dvine)\ **Replies:** 5\ **Last updated:** [January 21, 2015, 5:17pm UTC](https://community.anovaculinary.com/t/need-food-pouch-racks/298 "2015-01-21T17:17:27Z")
I'm using the Anova One in a Camware square 12x12 container. The smallest food pouch holder i can find is 7' x 7' and seems to be about 1/2 inch too large. Any suggestions? --- ## [Best Placement of Unit in Tub / Insulation](https://community.anovaculinary.com/t/best-placement-of-unit-in-tub-insulation/101)
**Author:** [@kevinhull](https://community.anovaculinary.com/u/kevinhull)\ **Replies:** 5\ **Last updated:** [January 16, 2015, 12:04am UTC](https://community.anovaculinary.com/t/best-placement-of-unit-in-tub-insulation/101 "2015-01-16T00:04:34Z")
I tried several placements of the unit in a Cambro 4.75 gallon rectangular tub. Does anyone have any thought as to the best location to place the unit around the tub? I plan to cut a hole in an acrylic lid and was tryi… --- ## [What does the cooking time range mean?](https://community.anovaculinary.com/t/what-does-the-cooking-time-range-mean/289)
**Author:** [@sailfree](https://community.anovaculinary.com/u/sailfree)\ **Replies:** 3\ **Last updated:** [January 15, 2015, 2:26am UTC](https://community.anovaculinary.com/t/what-does-the-cooking-time-range-mean/289 "2015-01-15T02:26:27Z")
For example, if the cooking time says 2 to 4 hours does it mean the food is done in 2 hours and overcooked after 4 hours??? Thanks --- ## [Cooking a Whole Lobster](https://community.anovaculinary.com/t/cooking-a-whole-lobster/278)
**Author:** [@M\_HAND](https://community.anovaculinary.com/u/M_HAND)\ **Replies:** 4\ **Last updated:** [January 13, 2015, 10:07pm UTC](https://community.anovaculinary.com/t/cooking-a-whole-lobster/278 "2015-01-13T22:07:51Z")
Has anyone tried to cook a whole lobster or just parts? What time and temperature do you recommend? --- ## [Chef steps classes?](https://community.anovaculinary.com/t/chef-steps-classes/174)
**Author:** [@gwendelen](https://community.anovaculinary.com/u/gwendelen)\ **Replies:** 5\ **Last updated:** [January 8, 2015, 6:11pm UTC](https://community.anovaculinary.com/t/chef-steps-classes/174 "2015-01-08T18:11:56Z")
Anyone ever take one? Specifically the beyond the basics SV one that cost $20? Worth it? --- ## [Anova Touch](https://community.anovaculinary.com/t/anova-touch/262)
**Author:** [@saluki](https://community.anovaculinary.com/u/saluki)\ **Replies:** 3\ **Last updated:** [January 8, 2015, 6:03pm UTC](https://community.anovaculinary.com/t/anova-touch/262 "2015-01-08T18:03:34Z")
After waiting all this time I wish I would have had an inkling that this was in development…I wonder if there will be any way for us to upgrade our units to enable wifi as well? http://www.chipchick.com/2015/01/anova-to… --- ## [Pork loin chops time and temp question](https://community.anovaculinary.com/t/pork-loin-chops-time-and-temp-question/206)
**Author:** [@gwendelen](https://community.anovaculinary.com/u/gwendelen)\ **Replies:** 3\ **Last updated:** [January 8, 2015, 12:25am UTC](https://community.anovaculinary.com/t/pork-loin-chops-time-and-temp-question/206 "2015-01-08T00:25:52Z")
Bought a center pork loin roast tonight and sliced it into about 1 inch chops. Light presear in butter (per Kenji at serious eats - he has some good thoughts on Using the milk solids to your advantage browning wise). S… [Previous page](https://community.anovaculinary.com/latest.md?page=98) [Next page](https://community.anovaculinary.com/latest.md?page=100)