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 or as a pdf download.

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