# Cooker full of meat **URL:** https://community.anovaculinary.com/t/cooker-full-of-meat/7719 **Category:** Anova Precision® Cooker **Created:** [June 17, 2017, 10:39pm UTC](https://community.anovaculinary.com/t/cooker-full-of-meat/7719 "2017-06-17T22:39:32Z") **Posts on this page:** 1 **Showing post:** 5
### Author: ![RichardOL](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/richardol/32/701_2.png) [@RichardOL](https://community.anovaculinary.com/u/RichardOL) #### Post date: [June 22, 2017, 12:28pm UTC](https://community.anovaculinary.com/t/cooker-full-of-meat/7719/5 "2017-06-22T12:28:35Z")
It does not seem to add any fishiness to the flavor profile. It is supposed to mimic dry aging, a process I don’t know much about. I like beef and have heard and read that aging is better because the bacteria breaks the meat down and makes it more tender. But that is what I got the APC for and why there are long cooking sessions. I was very sparing in my application of fish sauce and I will try it again since I have a big bottle, but so far am kind of ‘meh’ about using it. It might be worth while to start a fish sauce topic and get some discussion about it. --- _[View the full topic](https://community.anovaculinary.com/t/cooker-full-of-meat/7719)._