# Sous Vide Picanha in the APO from #anovafoodnerd Vince! Check this video out!

**URL:** <https://community.anovaculinary.com/t/sous-vide-picanha-in-the-apo-from-anovafoodnerd-vince-check-this-video-out/29580>\
**Category:** Anova Precision® Oven\
**Created:** [November 15, 2021, 10:20pm UTC](https://community.anovaculinary.com/t/sous-vide-picanha-in-the-apo-from-anovafoodnerd-vince-check-this-video-out/29580 "2021-11-15T22:20:14Z")\
**Posts on this page:** 5\
**Page:** 1

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**Author:** ![anovaculinary](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/anovaculinary/32/7315_2.png) [@anovaculinary](https://community.anovaculinary.com/u/anovaculinary)\
**Post date:** [November 15, 2021, 10:20pm UTC](https://community.anovaculinary.com/t/sous-vide-picanha-in-the-apo-from-anovafoodnerd-vince-check-this-video-out/29580/1 "2021-11-15T22:20:14Z")

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[![](https://img.youtube.com/vi/KwTBBNfT6eQ/maxresdefault.jpg "This might be BETTER than RIBEYE | PICANHA in the Anova Precision Oven") ](https://www.youtube.com/watch?v=KwTBBNfT6eQ)

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**Author:** ![anovaculinary](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/anovaculinary/32/7315_2.png) [@anovaculinary](https://community.anovaculinary.com/u/anovaculinary)\
**Post date:** [November 16, 2021, 3:19pm UTC](https://community.anovaculinary.com/t/sous-vide-picanha-in-the-apo-from-anovafoodnerd-vince-check-this-video-out/29580/2 "2021-11-16T15:19:10Z")

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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:** [November 16, 2021, 11:08pm UTC](https://community.anovaculinary.com/t/sous-vide-picanha-in-the-apo-from-anovafoodnerd-vince-check-this-video-out/29580/3 "2021-11-16T23:08:17Z")

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These look delicious. Have you tried salting the meat 12 hours before cooking? It will give you an even juicier steak due to the reabsorption of fluids.

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**Author:** ![SMS45](https://avatars.discourse-cdn.com/v4/letter/s/c67d28/32.png) [@SMS45](https://community.anovaculinary.com/u/SMS45)\
**Post date:** [March 20, 2022, 2:34pm UTC](https://community.anovaculinary.com/t/sous-vide-picanha-in-the-apo-from-anovafoodnerd-vince-check-this-video-out/29580/4 "2022-03-20T14:34:41Z")

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Have you tried cooking the whole cut of meet and then slicing it thin like the Brazilian steak houses?

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**Author:** ![Douglas](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/douglas/32/7533_2.png) [@Douglas](https://community.anovaculinary.com/u/Douglas)\
**Post date:** [March 20, 2022, 9:28pm UTC](https://community.anovaculinary.com/t/sous-vide-picanha-in-the-apo-from-anovafoodnerd-vince-check-this-video-out/29580/5 "2022-03-20T21:28:39Z")

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What is picanha? **top sirloin cap** , **rump cover** , **rump cap** , or **culotte** (french).

Salted reabsorption is ‘brining’ due to osmosis.

Hi ya @SMS45