How do you know when it's done?
Asked by on Monday, February 10
I have just ordered equipment so I can try this myself.
<br />Everything I read is about time and temperature.
<br />I can't find anything on how to adjust the time, based on the temperature and size of the food you are introducing into the water bath.
<br />How do you compensate for frozen versus refrigerator temps versus leaving the food out for an hour after sealing to raise the food temperature.
<br />I will start out with rib eye steaks. I know that larger food items will take much longer.
<br />Do you start the time when the water bath returns to the correct temperature after you place the cold food into it?
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You can also find a lot of sous vide information, as well as over 100 recipes, in our book
Beginning Sous Vide which you can get at Amazon.com or as a
pdf download.
