# My Journal

**URL:** <https://community.anovaculinary.com/t/my-journal/446>\
**Category:** Anova Precision® Cooker\
**Created:** [May 2, 2015, 3:20pm UTC](https://community.anovaculinary.com/t/my-journal/446 "2015-05-02T15:20:59Z")\
**Posts on this page:** 3\
**Page:** 1

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**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:** [May 2, 2015, 3:20pm UTC](https://community.anovaculinary.com/t/my-journal/446/1 "2015-05-02T15:20:59Z")

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I just thought of another sous vide related eye opening moment I had recently  
Nothing to do with the ingredients.  
  
 I have started keeping a food journal. It has several sections; the first is for sous vide, then smoking and grilling and finally regular cooking.   
  
I am finding that while the sous vide method is very tolerant there are certain time temperature combinations that produce the best results. For example last weekend I made poached eggs cooked at 75°C for 13 minutes per the recipe. Well they were very good, however, I had jumbo eggs instead of large and the whites were a tad runny. I am going to increase the time a bit this morning and record my settings in the journal for next time. The quality is not up to even blog standards just enough so that I can repeat a success. I may start including recipes I develop to pass to my daughter but for the most part this is for my use.

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**Author:** ![Simon\_C](https://avatars.discourse-cdn.com/v4/letter/s/9fc29f/32.png) [@Simon\_C](https://community.anovaculinary.com/u/Simon_C)\
**Post date:** [May 2, 2015, 4:18pm UTC](https://community.anovaculinary.com/t/my-journal/446/2 "2015-05-02T16:18:09Z")

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The scientific method, nice on @john.jcb. I started this when I first started cooking, a notebook and pencil next to me as I go, and I now have a massively stained and well worn notebook with lots of crossing-out and many near-perfect dishes.   
  
And the entry for sous vide carrots with curry powder has a huge line through it and a big word word “NO”.

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**Author:** ![ChefKyleSwanbeck](https://avatars.discourse-cdn.com/v4/letter/c/a5b964/32.png) [@ChefKyleSwanbeck](https://community.anovaculinary.com/u/ChefKyleSwanbeck)\
**Post date:** [May 2, 2015, 5:13pm UTC](https://community.anovaculinary.com/t/my-journal/446/3 "2015-05-02T17:13:06Z")

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@john.jcb I have done the same thing when I started getting really into cooking with a precision cooker. I actually have 2 journals. I have one for recipes that I have deemed a success and than another where I can keep more detailed notes when I am in more of the experimental stage of trying to prefect recipes. I think it is a great idea and I make sure to tell anybody that I am talking to that is getting into cooking that this is a really great idea to do.