# What was your eye opening moment **URL:** \ **Category:** Anova Precision® Cooker\ **Created:** [May 2, 2015, 2:08am UTC](https://community.anovaculinary.com/t/what-was-your-eye-opening-moment/443 "2015-05-02T02:08:14Z")\ **Posts on this page:** 5\ **Page:** 1
**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, 2:08am UTC](https://community.anovaculinary.com/t/what-was-your-eye-opening-moment/443/1 "2015-05-02T02:08:14Z")
I teach classes at Sur La Table and recently when teaching a class on sous vide cooking I was asked what was my eye opening moment or my “Ah-ha”. I had to take a second to think about it. I think there were two things for me. The first was when I did my first batch of 72 hour short ribs and my second moment was the first time I made a batch of creme brulee. So I propose to you all here what was your awaking moment when cooking with your Anova? This should be a fun conversation to see what all the different dishes are going to be! ---
**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, 3:37am UTC](https://community.anovaculinary.com/t/what-was-your-eye-opening-moment/443/2 "2015-05-02T03:37:01Z")
Hi @ChefKyleSwanbeck fun discussion idea! My real eye-opening moment is worlds-apart from yours. A boring chicken breast, vacuum packed in ginger paste squeezed from a tube and served as a mid-week dinner with microwave steamed frozen mixed vegetables. So tender and succulent, like nothing else I’ve ever had! I was enjoying cooking Sous Vide before that point, but from then on I became an evangelist. I now make a point of never having any fewer than two pre-cooked and marinaded chicken breasts in the fridge at any time, ready for a quick reheat or to slice for work sandwiches. Actually, thinking about it, I had two eye-opening moments as well. I had pretty much given up being able to cook a good steak indoors, too many failures to count. I gave 48 hour chuck steak a go soon after first getting the APC and it was the best steak I had ever eaten, including in restaurants. So who’s next? ---
**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, 4:49am UTC](https://community.anovaculinary.com/t/what-was-your-eye-opening-moment/443/3 "2015-05-02T04:49:31Z")
Mine was making a moist and delicious pork tenderloin. Like Simon my first chicken breast was eye opening as well. They are so easy and fast to cook and are never stringy or dry. ---
**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, 5:15pm UTC](https://community.anovaculinary.com/t/what-was-your-eye-opening-moment/443/4 "2015-05-02T17:15:05Z")
It is really interesting to see what all of us have done that has been that awaking moment. The funniest part of this is that I have yet to try cooking chicken with mine. I don’t know why I haven’t done it yet but I am going to have to soon! ---
**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:** [May 2, 2015, 10:22pm UTC](https://community.anovaculinary.com/t/what-was-your-eye-opening-moment/443/5 "2015-05-02T22:22:33Z")
My eye-opener was a pretty straightforward dish, too. I was already on the border of a precision cooking addiction after the first couple of cooks because of how easy it was to make perfectly cooked meals after a culinary career of overcooking. My eye-opening moment was with a simple skirt steak, seasoned with sea salt and black pepper and a little olive oil...my world has forever changed. The skirt steak was my gateway cut to the world of chucks, ribs, loins, flanks, etc. that I had never been brave enough to attempt before. And now I'm hungry for skirt steak.