# 1st Experience with Anova (v.2) Precision Cooker
**URL:** https://community.anovaculinary.com/t/1st-experience-with-anova-v-2-precision-cooker/256
**Category:** Anova Precision® Cooker
**Created:** [January 3, 2015, 9:17pm UTC](https://community.anovaculinary.com/t/1st-experience-with-anova-v-2-precision-cooker/256 "2015-01-03T21:17:47Z")
**Posts on this page:** 6
**Page:** 2
### Author:  [@saluki](https://community.anovaculinary.com/u/saluki)
#### Post date: [January 14, 2015, 11:56pm UTC](https://community.anovaculinary.com/t/1st-experience-with-anova-v-2-precision-cooker/256/21 "2015-01-14T23:56:29Z")
> **[Is It Safe to Cook with Plastic? - Modernist Cuisine](https://modernistcuisine.com/mc/is-it-safe-cook-plastic/)**
>
> Since writing Modernist Cuisine and Modernist Cuisine at Home, we’ve been asked many times to comment on the safety of cooking in plastic bags. Many of our sous vide recipes, from our Sous Vide Salmon and Rare Beef Jus to our Cranberry Consommé and...
> **[How Plastic Food Containers Can Make You Sick | Chris Kresser](https://chriskresser.com/how-plastic-food-containers-could-be-making-you-fat-infertile-and-sick/)**
>
> A new study reveals that BPA-free plastic food containers release chemicals with significant estrogenic activity and can cause serious health problems.
Just naturally cautious, I won’t even drink out of a plastic water bottle either if I’ve left it in the car any amount of time.
Have done a 48 hr cook—just prefer to do cooking in bags meant for sous vide-
I do use ziploc bags too
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### Author:  [@jordan](https://community.anovaculinary.com/u/jordan)
#### Post date: [January 15, 2015, 12:05am UTC](https://community.anovaculinary.com/t/1st-experience-with-anova-v-2-precision-cooker/256/22 "2015-01-15T00:05:16Z")
@saluki always better to be safe! 😄
ZipLoc bags are great to use as well: [Ziploc® | Sustainability & Safety | Ziploc® brand | SC Johnson](https://ziploc.com/en/sustainability-and-safety)
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### Author:  [@M\_HAND](https://community.anovaculinary.com/u/M_HAND)
#### Post date: [January 20, 2015, 1:16pm UTC](https://community.anovaculinary.com/t/1st-experience-with-anova-v-2-precision-cooker/256/23 "2015-01-20T13:16:11Z")
@tkyogastronome:
I think you might have overcooked your steaks. Here, below, are Kenji Alt’s recommendations for steaks. I prefer Med-rare, and I NEVER cook my steaks more than 1 - 1 1/2 hours. Thick loin lamb chops cooked this way were spectacular!
Beef Steak Med 140°F 45 min - 3 hours
**Beef Steak Med-rare 130°F 45 min - 3 hours**
Beef Steak Med-well 150°F 45 min - 3 hours
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### Author:  [@saluki](https://community.anovaculinary.com/u/saluki)
#### Post date: [January 20, 2015, 3:54pm UTC](https://community.anovaculinary.com/t/1st-experience-with-anova-v-2-precision-cooker/256/24 "2015-01-20T15:54:18Z")
Could be more going on with the steaks… There is a previous discussion under the heading Bland and Dry:
> [@Bland and Dry](https://community.anovaculinary.com/t/bland-and-dry/195):
>
> I have been using an Anova One circulator to cook a variety of foods in zip lock bags. I have used recipes from a variety of sources (including your web site). In general I have been disappointed with the results as everything I cook tends to be both bland and dry compared to conventional roasting or grilling methods. I have also noticed that most foods cook in their internal juices which seep out into the bag during sous vide cooking (probably the cause of the dryness and blandness). I’ve trie…
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### Author:  [@jetjockey54](https://community.anovaculinary.com/u/jetjockey54)
#### Post date: [January 26, 2015, 10:39am UTC](https://community.anovaculinary.com/t/1st-experience-with-anova-v-2-precision-cooker/256/25 "2015-01-26T10:39:31Z")
Soft boiled eggs… 167 degrees for 13 min. Make sure temperature is exact. If they are not done enough for you try bumping up your time by a minute until you get it right.
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### Author:  [@M\_HAND](https://community.anovaculinary.com/u/M_HAND)
#### Post date: [September 1, 2017, 2:31pm UTC](https://community.anovaculinary.com/t/1st-experience-with-anova-v-2-precision-cooker/256/26 "2017-09-01T14:31:54Z")
If your meat is coming out dry, try salting or brining it, before you seal it in vacuum bags.Let the bags sit, in the refrigerator, for a day or two, before cooking them. You can also make sure, that you don’t set the temperature too high. [Seriouseats.com](http://Seriouseats.com) has some good advice, on temperatures.
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