# Apple Time / Temp?

**URL:** <https://community.anovaculinary.com/t/apple-time-temp/14048>\
**Category:** Anova Precision® Cooker\
**Created:** [April 12, 2018, 10:52am UTC](https://community.anovaculinary.com/t/apple-time-temp/14048 "2018-04-12T10:52:11Z")\
**Posts on this page:** 7\
**Page:** 1

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**Author:** ![l2oBiN](https://avatars.discourse-cdn.com/v4/letter/l/ad7895/32.png) [@l2oBiN](https://community.anovaculinary.com/u/l2oBiN)\
**Post date:** [April 12, 2018, 10:52am UTC](https://community.anovaculinary.com/t/apple-time-temp/14048/1 "2018-04-12T10:52:11Z")

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Looking for time/temp for nice soft apples to pair up with ice cream.

Any suggestions?

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**Author:** ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\
**Post date:** [April 12, 2018, 6:06pm UTC](https://community.anovaculinary.com/t/apple-time-temp/14048/2 "2018-04-12T18:06:10Z")

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There’s a sous vide poached apple recipe on the site. It’s cooked at 175F / 79.4C for one hour. [Sous Vide Poached Apples](https://recipes.anovaculinary.com/recipe/sous-vide-poached-apples)

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**Author:** ![l2oBiN](https://avatars.discourse-cdn.com/v4/letter/l/ad7895/32.png) [@l2oBiN](https://community.anovaculinary.com/u/l2oBiN)\
**Post date:** [April 12, 2018, 9:13pm UTC](https://community.anovaculinary.com/t/apple-time-temp/14048/3 "2018-04-12T21:13:36Z")

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Tried tried that and apples are still too hard…

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**Author:** ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\
**Post date:** [April 12, 2018, 9:24pm UTC](https://community.anovaculinary.com/t/apple-time-temp/14048/4 "2018-04-12T21:24:07Z")

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I would experiment and bump it up for longer, maybe 2 hours. Perhaps the apples were thicker than the one used in the recipe. Or maybe double layered? Either way, I’d shoot for a longer cook time and see if that helps.

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**Author:** ![AZWolf](https://avatars.discourse-cdn.com/v4/letter/a/d2c977/32.png) [@AZWolf](https://community.anovaculinary.com/u/AZWolf)\
**Post date:** [April 14, 2018, 3:49pm UTC](https://community.anovaculinary.com/t/apple-time-temp/14048/5 "2018-04-14T15:49:50Z")

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Cut in half. 84.5c 1 hour.

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**Author:** ![l2oBiN](https://avatars.discourse-cdn.com/v4/letter/l/ad7895/32.png) [@l2oBiN](https://community.anovaculinary.com/u/l2oBiN)\
**Post date:** [April 14, 2018, 10:00pm UTC](https://community.anovaculinary.com/t/apple-time-temp/14048/6 "2018-04-14T22:00:55Z")

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Peeled and cut in half at 84 C FOR 2hr did it. They turned out rubbery though…?

Perhaps it’s the apples? I Used Kanzi apples… maybe I should have tried Granny Smith?

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**Author:** ![Islay](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/islay/32/1847_2.png) [@Islay](https://community.anovaculinary.com/u/Islay)\
**Post date:** [April 16, 2018, 12:14pm UTC](https://community.anovaculinary.com/t/apple-time-temp/14048/7 "2018-04-16T12:14:41Z")

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Différent apples cook at very different times and textures. Choose one you like and experiment.