# What am I doing wrong? **URL:** \ **Category:** Anova Precision® Cooker\ **Created:** [July 26, 2015, 10:46pm UTC](https://community.anovaculinary.com/t/what-am-i-doing-wrong/568 "2015-07-26T22:46:00Z")\ **Posts on this page:** 2\ **Page:** 1
**Author:** ![steading](https://avatars.discourse-cdn.com/v4/letter/s/7993a0/32.png) [@steading](https://community.anovaculinary.com/u/steading)\ **Post date:** [July 26, 2015, 10:46pm UTC](https://community.anovaculinary.com/t/what-am-i-doing-wrong/568/1 "2015-07-26T22:46:00Z")
I have loved my Anova Sous Vide since I received it in December 2014.  But lately I do not seem to be able to recreate my earlier fantastic results… Last week, I cooked loin lamb cops as recommended in the recipe “Morrocan Lamb with Prunes and Honey”  and while flavorful, they were overdone. Yesterday I cooked 4 one-inch New York Strips at 132\*F for 90 minutes and all three were closer to medium than the medium rare I was going for.  The temp was 3 degrees below what some of the sous vide cooking guides call for and it was still overdone. Any guidance or advice would be welcome! ---
**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:** [July 27, 2015, 12:46pm UTC](https://community.anovaculinary.com/t/what-am-i-doing-wrong/568/2 "2015-07-27T12:46:05Z")
Do you have a fairly accurate thermometer to test the bath with? How are you searing? Perhaps you are not using a hot enough pan or grill. This is odd as there are not many things to look at and you are using the right temperatures.