I'm trying to decide if sous vide is for me. There are only two of us and some questions have come up as I've read about sous vide cooking.
For instance, can I cook two steaks--one for myself to medium rare, then raise the temperature to cook one for my husband to well done? If so, how much time difference is there likely to be?
Also, I use a lot of chicken breast chunks or slices for salads. Currently I use an America's Test Kitchen recipe in which I cook them at 275 degrees, coat them with butter and flour, then fry them 4 minutes each side. Can I precook a supply of BLSL breasts, then freeze them, thaw them and do the browning before I slice them and still have a reasonably moist result? I don't need them hot in the center.