# 1st Experience with Anova (v.2) Precision Cooker **URL:** \ **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:** 1\ **Showing post:** 24
**Author:** ![saluki](https://avatars.discourse-cdn.com/v4/letter/s/8491ac/32.png) [@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… --- _[View the full topic](https://community.anovaculinary.com/t/1st-experience-with-anova-v-2-precision-cooker/256)._