# My 1St Sous Vide With Anova PC2 **URL:** \ **Category:** Anova Precision® Cooker\ **Created:** [June 5, 2015, 11:48am UTC](https://community.anovaculinary.com/t/my-1st-sous-vide-with-anova-pc2/498 "2015-06-05T11:48:55Z")\ **Posts on this page:** 9\ **Page:** 1
**Author:** ![raa59](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/raa59/32/695_2.png) [@raa59](https://community.anovaculinary.com/u/raa59)\ **Post date:** [June 5, 2015, 11:48am UTC](https://community.anovaculinary.com/t/my-1st-sous-vide-with-anova-pc2/498/1 "2015-06-05T11:48:55Z")
Hanger Steak - Pomme Purée & Sauté Brocoli Rabe 130 F/ 54.4 C 1 HR Finished with Searzall ![](https://community.anovaculinary.com/uploads/Uploader/42/d9cd1b55d216d9fa77338128c8abb5.jpg) ---
**Author:** ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\ **Post date:** [June 5, 2015, 12:43pm UTC](https://community.anovaculinary.com/t/my-1st-sous-vide-with-anova-pc2/498/2 "2015-06-05T12:43:27Z")
Hanger steak is one of my favorites. Yours looks very good. What time and temperature did you use? For some reason all the hanger steaks I have done seemed redder than the medium rare color I see on other steaks although the texture was perfect. Maybe it is the cut of meat as it looks darker before cooking as well. ---
**Author:** ![raa59](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/raa59/32/695_2.png) [@raa59](https://community.anovaculinary.com/u/raa59)\ **Post date:** [June 5, 2015, 3:19pm UTC](https://community.anovaculinary.com/t/my-1st-sous-vide-with-anova-pc2/498/3 "2015-06-05T15:19:04Z")
Hi John… 130 F/ 54.4 C Time 1 HR ---
**Author:** ![raa59](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/raa59/32/695_2.png) [@raa59](https://community.anovaculinary.com/u/raa59)\ **Post date:** [June 5, 2015, 3:52pm UTC](https://community.anovaculinary.com/t/my-1st-sous-vide-with-anova-pc2/498/4 "2015-06-05T15:52:55Z")
![](https://community.anovaculinary.com/uploads/Uploader/b9/d74dff680faf91f372ec414388feb1.png) ---
**Author:** ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\ **Post date:** [June 5, 2015, 4:07pm UTC](https://community.anovaculinary.com/t/my-1st-sous-vide-with-anova-pc2/498/5 "2015-06-05T16:07:09Z")
@ra59 eggs were a favorite pre-sous vied; now even more so. Poached eggs are now a weekend treat where before I rarely bothered What is the meat in the picture? ---
**Author:** ![raa59](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/raa59/32/695_2.png) [@raa59](https://community.anovaculinary.com/u/raa59)\ **Post date:** [June 5, 2015, 5:41pm UTC](https://community.anovaculinary.com/t/my-1st-sous-vide-with-anova-pc2/498/6 "2015-06-05T17:41:04Z")
Duck Breast… Aslo Finally Seared with a Searzall ---
**Author:** ![raa59](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/raa59/32/695_2.png) [@raa59](https://community.anovaculinary.com/u/raa59)\ **Post date:** [June 5, 2015, 8:51pm UTC](https://community.anovaculinary.com/t/my-1st-sous-vide-with-anova-pc2/498/7 "2015-06-05T20:51:25Z")
**Faux Hanger. **  Also know as the sirloin flap, this skinny steak dangles off the loin. Seared hard on all sides to give it a nice crust, this cut’s texture is similar to the one-per-cow hanger steak, a butcher’s favorite. ![](https://community.anovaculinary.com/uploads/Uploader/a0/7a8787cad0718a1648bad49e47f60f.jpg) ---
**Author:** ![raa59](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/raa59/32/695_2.png) [@raa59](https://community.anovaculinary.com/u/raa59)\ **Post date:** [June 9, 2015, 1:46am UTC](https://community.anovaculinary.com/t/my-1st-sous-vide-with-anova-pc2/498/8 "2015-06-09T01:46:59Z")
Another success! Following the Garlic Confit Recipe on this site, [Sous Vide Garlic Confit](https://recipes.anovaculinary.com/recipe/sous-vide-garlic-confit) I then purée in my Vitamix. Just beautiful. ---
**Author:** ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\ **Post date:** [June 9, 2015, 12:36pm UTC](https://community.anovaculinary.com/t/my-1st-sous-vide-with-anova-pc2/498/9 "2015-06-09T12:36:14Z")
My butcher does not remove the flap before he sells steaks or roasts. I need to look around for additional sources.