# Food temp.

**URL:** <https://community.anovaculinary.com/t/food-temp/13788>\
**Category:** Anova Precision® Cooker\
**Tags:** seafood\
**Created:** [March 26, 2018, 1:55pm UTC](https://community.anovaculinary.com/t/food-temp/13788 "2018-03-26T13:55:48Z")\
**Posts on this page:** 1\
**Showing post:** 3

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**Author:** ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\
**Post date:** [March 26, 2018, 4:34pm UTC](https://community.anovaculinary.com/t/food-temp/13788/3 "2018-03-26T16:34:08Z")

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@zaxdad With sous vide, your cooking your foods at the desired temperature all the way through - it won’t get hotter than what you’ve set it to. [This topic has come up before](https://community.anovaculinary.com/t/two-step-heating/12828), I recommend searching for a few in here. But some of the popular tips for these is to serve on hot plates and to eat right away to minimize heat loss.

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