# maintaining serving temps?

**URL:** <https://community.anovaculinary.com/t/maintaining-serving-temps/12696>\
**Category:** Anova Precision® Cooker\
**Created:** [January 22, 2018, 3:02pm UTC](https://community.anovaculinary.com/t/maintaining-serving-temps/12696 "2018-01-22T15:02:39Z")\
**Posts on this page:** 2\
**Page:** 2

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**Author:** ![Jeremy\_Williams](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/jeremy_williams/32/3044_2.png) [@Jeremy\_Williams](https://community.anovaculinary.com/u/Jeremy_Williams)\
**Post date:** [March 19, 2018, 3:59pm UTC](https://community.anovaculinary.com/t/maintaining-serving-temps/12696/21 "2018-03-19T15:59:01Z")

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I have done this (kept the juice) , with the addition of a generous slug of port wine. Made very nice gravy for our beef brisket.

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**Author:** ![JillyBean](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/jillybean/32/3845_2.png) [@JillyBean](https://community.anovaculinary.com/u/JillyBean)\
**Post date:** [September 3, 2018, 6:49pm UTC](https://community.anovaculinary.com/t/maintaining-serving-temps/12696/22 "2018-09-03T18:49:42Z")

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I want to eat at your house

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