# Welcome to the Forums **URL:** \ **Category:** General\ **Created:** [March 24, 2015, 12:24am UTC](https://community.anovaculinary.com/t/welcome-to-the-forums/382 "2015-03-24T00:24:14Z")\ **Posts on this page:** 15\ **Page:** 4
**Author:** ![txstargazer3](https://avatars.discourse-cdn.com/v4/letter/t/eada6e/32.png) [@txstargazer3](https://community.anovaculinary.com/u/txstargazer3)\ **Post date:** [September 1, 2015, 2:54am UTC](https://community.anovaculinary.com/t/welcome-to-the-forums/382/61 "2015-09-01T02:54:36Z")
Today the $50 off on the WIFI model just began. Net difference is only $20 vs. bluetooth. Am I willing to wait until October? Hmmmm. Jim W. ---
**Author:** ![steve.w](https://avatars.discourse-cdn.com/v4/letter/s/dfb087/32.png) [@steve.w](https://community.anovaculinary.com/u/steve.w)\ **Post date:** [September 16, 2015, 10:33am UTC](https://community.anovaculinary.com/t/welcome-to-the-forums/382/62 "2015-09-16T10:33:19Z")
Hello everyone! I’ve just pre-ordered the wifi model. I’ve been tempted by sous vide cooking for years but never invested the money into a setup. I’ve thought about building one years ago using an watlow PID, relays, crockpot, etc but that never came to surface. Any suggestions on the first or second meal? I’m thinking about picking up a beautiful wagyu steak from a local butcher for breaking in this new gadget. On the other hand, would something that special be a little risky to cook for the first time?  ---
**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:** [September 16, 2015, 1:04pm UTC](https://community.anovaculinary.com/t/welcome-to-the-forums/382/63 "2015-09-16T13:04:19Z")
Steak turns out great every time and is not risky. Make sure you sear it well and adequately season. ---
**Author:** ![Bill](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/bill/32/9_2.png) [@Bill](https://community.anovaculinary.com/u/Bill)\ **Post date:** [September 17, 2015, 10:56pm UTC](https://community.anovaculinary.com/t/welcome-to-the-forums/382/64 "2015-09-17T22:56:51Z")
Chicken is probably my favorite as a first-go to , but I’ve been slowly converting to Corn on the cob.  [Sous Vide Self-Buttering Corn on the Cob](https://recipes.anovaculinary.com/recipe/sous-vide-self-buttering-corn-on-the-cob) Blew my mind how delicious it was! ---
**Author:** ![aussiebrad79](https://avatars.discourse-cdn.com/v4/letter/a/bcef8e/32.png) [@aussiebrad79](https://community.anovaculinary.com/u/aussiebrad79)\ **Post date:** [October 5, 2015, 11:09pm UTC](https://community.anovaculinary.com/t/welcome-to-the-forums/382/65 "2015-10-05T23:09:20Z")
Hi, I’m Brad. I haven’t purchased yet (I’m an aussie so currently the price is quite high for us), but will be doing so in the near future if there is another discount code or if the aussie dollar gets a bit healthier so the exchange rate isn’t so bad.  I’m looking forward to doing sous vide steaks, and also am really keen on trying a sous vide BBQ ribs recipe I found online. I have a smoker which I use quite a lot but it will be interesting to see if the ribs come out comparable in flavour & texture to being cooked in a smoker, which will mean a lot less messing around and not having to fire up the smoker all day for a few racks of ribs! ---
**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:** [October 6, 2015, 10:20am UTC](https://community.anovaculinary.com/t/welcome-to-the-forums/382/66 "2015-10-06T10:20:00Z")
Hi Brad, I’m another Aussie (Perth WA), I got lucky and got mine last Christmas when the local dollar had a bit more weight. Having used it for 10 months now I can safely say without hesitation that I would not wait. I wouldn’t be happy about paying a high price but I would still pay it, and I’m by no means wealthy. However, if budget is a severe limitation, there are other ways to get into cooking sous vide - I started with a slow cooker and $30 worth of parts from eBay. But the Anova is the gold standard and once you get one you won’t look back. ---
**Author:** ![CanadianDot](https://avatars.discourse-cdn.com/v4/letter/c/4491bb/32.png) [@CanadianDot](https://community.anovaculinary.com/u/CanadianDot)\ **Post date:** [October 16, 2015, 5:46am UTC](https://community.anovaculinary.com/t/welcome-to-the-forums/382/67 "2015-10-16T05:46:40Z")
Hello! My name is Chantel, and I’ve pre-ordered the WiFi precision cooker, so I’m very excited to get started when I get the PC.  I’m actually really excited about sweet applications - caramelizing white chocolate, making ice cream base and creme brûlée, etc etc. But also a lot of red meat. 🙂 ---
**Author:** ![The\_Grilled\_One](https://avatars.discourse-cdn.com/v4/letter/t/8e8cbc/32.png) [@The\_Grilled\_One](https://community.anovaculinary.com/u/The_Grilled_One)\ **Post date:** [November 7, 2015, 5:18am UTC](https://community.anovaculinary.com/t/welcome-to-the-forums/382/68 "2015-11-07T05:18:10Z")
Good evening.  My name is Mario and I have been enjoying sous vide cooking for a few weeks now.  I first started using a deep fryer with water to see if sous vide would be something I would be interested in.  Next thing I know I am waiting anxoiusly for my Anova Wifi Precision cooker.  I have only a few sous vide cooks under my belt with the Anova, but I hope to have many more. ---
**Author:** ![Ash](https://avatars.discourse-cdn.com/v4/letter/a/f19dbf/32.png) [@Ash](https://community.anovaculinary.com/u/Ash)\ **Post date:** [November 14, 2015, 6:06am UTC](https://community.anovaculinary.com/t/welcome-to-the-forums/382/69 "2015-11-14T06:06:25Z")
Hello everyone! My name is Ash. I am just starting out in culinary (4 years experience) and I wanted to get a sous vide to broaden my skill sets and of corse to have fun and cook great food! I received my wifi PC about 2 weeks ago and being that I love a good steak the first thing that I decided to cook was a beautiful ribeye. I went to my butcher and got two. I ended up cooking them with some garlic, thyme, rosemary, and black pepper corns. The end product after searing in butter was absolutely the best steak I have been able to cook at home! The attached picture is the finished steak! Can’t wait to make some cherry infused burbon when cherries are in season! Thank you guys. ---
**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 14, 2015, 1:36pm UTC](https://community.anovaculinary.com/t/welcome-to-the-forums/382/70 "2015-11-14T13:36:46Z")
Looks delicious. Keep posting as you explore different recipes. ---
**Author:** ![Dog-Day\_Cicada](https://avatars.discourse-cdn.com/v4/letter/d/96bed5/32.png) [@Dog-Day\_Cicada](https://community.anovaculinary.com/u/Dog-Day_Cicada)\ **Post date:** [August 6, 2016, 11:28pm UTC](https://community.anovaculinary.com/t/welcome-to-the-forums/382/71 "2016-08-06T23:28:37Z")
Hi everyone, my name is Paul and I just started learning sous vide. So far, so good. I look forward to learning more through the forums. Paul ---
**Author:** ![chatnoir](https://avatars.discourse-cdn.com/v4/letter/c/ecd19e/32.png) [@chatnoir](https://community.anovaculinary.com/u/chatnoir)\ **Post date:** [August 23, 2019, 12:27am UTC](https://community.anovaculinary.com/t/welcome-to-the-forums/382/73 "2019-08-23T00:27:46Z")
Ditto. ---
**Author:** ![ANNA](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/anna/32/6392_2.png) [@ANNA](https://community.anovaculinary.com/u/ANNA)\ **Post date:** [March 25, 2020, 2:20pm UTC](https://community.anovaculinary.com/t/welcome-to-the-forums/382/74 "2020-03-25T14:20:50Z")
Hello, how are you all! My name is Anna and I have some experience related to specialized cooking processes such as Sous-Vide. I have worked with people that are experts in the food safety sector and I’m here mainly to learn from the community and support everyone who has concerns about a specific topic. ---
**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:** [March 25, 2020, 2:24pm UTC](https://community.anovaculinary.com/t/welcome-to-the-forums/382/75 "2020-03-25T14:24:29Z")
Welcome to the Anova forum. The members here are a mixture of very experienced cooks and relative new comers that just got the machine with many in between. ---
**Author:** ![Mirozen](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/mirozen/32/2786_2.png) [@Mirozen](https://community.anovaculinary.com/u/Mirozen)\ **Post date:** [March 26, 2020, 6:58am UTC](https://community.anovaculinary.com/t/welcome-to-the-forums/382/76 "2020-03-26T06:58:47Z")
Glad to have you here Anna! [Previous page](https://community.anovaculinary.com/t/welcome-to-the-forums/382.md?page=3)