# This cooking is no good for me **URL:** \ **Category:** Anova Precision® Cooker\ **Created:** [February 28, 2016, 12:51am UTC](https://community.anovaculinary.com/t/this-cooking-is-no-good-for-me/729 "2016-02-28T00:51:21Z")\ **Posts on this page:** 9\ **Page:** 1
**Author:** ![brewer65](https://avatars.discourse-cdn.com/v4/letter/b/90ced4/32.png) [@brewer65](https://community.anovaculinary.com/u/brewer65)\ **Post date:** [February 28, 2016, 12:51am UTC](https://community.anovaculinary.com/t/this-cooking-is-no-good-for-me/729/1 "2016-02-28T00:51:21Z")
Sorry, but this cooking is no good for me.  I tried the porterhouse recipe to the letter, I was not impressed.  Meat was tough, no extra flavor, I,m sending my unit back. ---
**Author:** ![brewer65](https://avatars.discourse-cdn.com/v4/letter/b/90ced4/32.png) [@brewer65](https://community.anovaculinary.com/u/brewer65)\ **Post date:** [February 28, 2016, 2:36pm UTC](https://community.anovaculinary.com/t/this-cooking-is-no-good-for-me/729/2 "2016-02-28T14:36:39Z")
OK, I will give it another try.  I found the bath was not long enough, but the recipe on this site said 1 hour, I went 3 hours.  Also, I read on this site not to go over 4 hours, so you don’t get nasty bugs in the meat.   ---
**Author:** ![Helen](https://avatars.discourse-cdn.com/v4/letter/h/a88e57/32.png) [@Helen](https://community.anovaculinary.com/u/Helen)\ **Post date:** [March 3, 2016, 9:59pm UTC](https://community.anovaculinary.com/t/this-cooking-is-no-good-for-me/729/3 "2016-03-03T21:59:30Z")
I made a Porterhouse  once and it was wonderful. I went 1.5 hours. Was cheap Porterhouse at $12 a lb. but was delish. ---
**Author:** ![jordan](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/jordan/32/532_2.png) [@jordan](https://community.anovaculinary.com/u/jordan)\ **Post date:** [March 24, 2016, 7:02am UTC](https://community.anovaculinary.com/t/this-cooking-is-no-good-for-me/729/4 "2016-03-24T07:02:22Z")
@brewer65 Any updates? Would love to hear you’ve had a change of heart with a super awesome dish. If not, happy to help you make the best meal ever!! Lemme know, I got you.  ---
**Author:** ![brewer65](https://avatars.discourse-cdn.com/v4/letter/b/90ced4/32.png) [@brewer65](https://community.anovaculinary.com/u/brewer65)\ **Post date:** [March 24, 2016, 6:51pm UTC](https://community.anovaculinary.com/t/this-cooking-is-no-good-for-me/729/5 "2016-03-24T18:51:14Z")
Update, I learned that I needed longer cook times.  I tried another porterhouse with a longer cook time, it was better, the filet was melt in your mouth.  So, I will keep the Anova and keep learning. ---
**Author:** ![Helen](https://avatars.discourse-cdn.com/v4/letter/h/a88e57/32.png) [@Helen](https://community.anovaculinary.com/u/Helen)\ **Post date:** [March 24, 2016, 9:36pm UTC](https://community.anovaculinary.com/t/this-cooking-is-no-good-for-me/729/6 "2016-03-24T21:36:57Z")
Good for you Try some cheaper (on sale) cuts. Half the fun is experimentation and making inexpensive taste expensive:) ---
**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:** [April 2, 2016, 5:32pm UTC](https://community.anovaculinary.com/t/this-cooking-is-no-good-for-me/729/7 "2016-04-02T17:32:09Z")
I will second what Helen has said. The tougher cuts have more flavor than the expensive ones and become so tender with extended cooking times. Short ribs and bottom round are two of my favorites. ---
**Author:** ![Liz11](https://avatars.discourse-cdn.com/v4/letter/l/7c8e57/32.png) [@Liz11](https://community.anovaculinary.com/u/Liz11)\ **Post date:** [February 15, 2017, 10:10pm UTC](https://community.anovaculinary.com/t/this-cooking-is-no-good-for-me/729/8 "2017-02-15T22:10:22Z")
I just ate a cheap flank steak, cooked 2 hours, I barely needed teeth to eat it. SO tender. ---
**Author:** ![Mark\_Pru](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/mark_pru/32/5557_2.png) [@Mark\_Pru](https://community.anovaculinary.com/u/Mark_Pru)\ **Post date:** [August 10, 2019, 9:29pm UTC](https://community.anovaculinary.com/t/this-cooking-is-no-good-for-me/729/9 "2019-08-10T21:29:00Z")
Wanna shock yourself? Cook a London Broil overnight for 10-12 hours… as good as a Ruth Chris Filet…