# New Sous Vide User? What Are Your Burning Qs? **URL:** \ **Category:** First Cook Essentials\ **Created:** [June 5, 2017, 10:22pm UTC](https://community.anovaculinary.com/t/new-sous-vide-user-what-are-your-burning-qs/7396 "2017-06-05T22:22:58Z")\ **Posts on this page:** 20\ **Page:** 11
**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:** [January 6, 2018, 2:33am UTC](https://community.anovaculinary.com/t/new-sous-vide-user-what-are-your-burning-qs/7396/205 "2018-01-06T02:33:28Z")
@aaCharley Hm, so just to understand, you’re able to set the time and temperature manually (with the wheel), but then it stops and gives off a notification? Is the water filled to at least the minimum water line that’s indicated on the cooker? ---
**Author:** ![Yh\_Lee](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/yh_lee/32/1423_2.png) [@Yh\_Lee](https://community.anovaculinary.com/u/Yh_Lee)\ **Post date:** [January 11, 2018, 5:16am UTC](https://community.anovaculinary.com/t/new-sous-vide-user-what-are-your-burning-qs/7396/206 "2018-01-11T05:16:29Z")
I had recently attempted to pat dry a piece of ribeye, so much so that the internal juices are much removed after using more than ten cuts of kitchen towel before searing. The steak was SV at 54°C for 2 hours. Thereafter the sliced steak looks rather dry. Perhaps I might be over aggressive in drying out the meat before searing, and need to guestimate how dry it has to be. ---
**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\ **Post date:** [January 11, 2018, 5:57am UTC](https://community.anovaculinary.com/t/new-sous-vide-user-what-are-your-burning-qs/7396/207 "2018-01-11T05:57:36Z")
I honestly can’t say I’ve ever had this problem. I usually blot mine quickly, both sides at once, using a wad of about 3 layers of paper towel. Mind you, I do insist on buying a thick, absorbent brand. ---
**Author:** ![Yh\_Lee](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/yh_lee/32/1423_2.png) [@Yh\_Lee](https://community.anovaculinary.com/u/Yh_Lee)\ **Post date:** [January 11, 2018, 6:12am UTC](https://community.anovaculinary.com/t/new-sous-vide-user-what-are-your-burning-qs/7396/208 "2018-01-11T06:12:19Z")
Thanks will do in moderation. Cheers. ---
**Author:** ![DougsDeli](https://avatars.discourse-cdn.com/v4/letter/d/73ab20/32.png) [@DougsDeli](https://community.anovaculinary.com/u/DougsDeli)\ **Post date:** [January 11, 2018, 12:54pm UTC](https://community.anovaculinary.com/t/new-sous-vide-user-what-are-your-burning-qs/7396/209 "2018-01-11T12:54:30Z")
does anyone have any experience or times guides to heating pepperettes/salami to 155’F for curing purposes? ---
**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\ **Post date:** [January 11, 2018, 11:03pm UTC](https://community.anovaculinary.com/t/new-sous-vide-user-what-are-your-burning-qs/7396/210 "2018-01-11T23:03:29Z")
Like everything else you’ll need to look at the thickness of your salami. It’ll take roughly 30 mins per half inch of thickness for the whole sausage to come up to the temperature of the bath. Time at temperature for fermenting would probably depend on the strain of culture you’re using. ---
**Author:** ![Lizmacrae3112](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/lizmacrae3112/32/2687_2.png) [@Lizmacrae3112](https://community.anovaculinary.com/u/Lizmacrae3112)\ **Post date:** [January 16, 2018, 1:53pm UTC](https://community.anovaculinary.com/t/new-sous-vide-user-what-are-your-burning-qs/7396/211 "2018-01-16T13:53:27Z")
Really stupid question: Does the Anova need to touch the bottom of the pot it’s in. I have a large tub, but it sits about 2 inches from the bottom of the tub. Thanks! ---
**Author:** ![fischersd](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/fischersd/32/5594_2.png) [@fischersd](https://community.anovaculinary.com/u/fischersd)\ **Post date:** [January 16, 2018, 1:56pm UTC](https://community.anovaculinary.com/t/new-sous-vide-user-what-are-your-burning-qs/7396/212 "2018-01-16T13:56:56Z")
Nope, doesn’t matter if it’s touching the bottom or not. Only thing that matters is the water level is between the min and max levels on the APC. (preferably close to the max level so you don’t have to worry about evaporation as much). ---
**Author:** ![Lizmacrae3112](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/lizmacrae3112/32/2687_2.png) [@Lizmacrae3112](https://community.anovaculinary.com/u/Lizmacrae3112)\ **Post date:** [January 16, 2018, 4:03pm UTC](https://community.anovaculinary.com/t/new-sous-vide-user-what-are-your-burning-qs/7396/213 "2018-01-16T16:03:31Z")
Thank you! 😄 ---
**Author:** ![Barma](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/barma/32/2689_2.png) [@Barma](https://community.anovaculinary.com/u/Barma)\ **Post date:** [January 16, 2018, 7:10pm UTC](https://community.anovaculinary.com/t/new-sous-vide-user-what-are-your-burning-qs/7396/214 "2018-01-16T19:10:55Z")
I am cooking brined brisket weighing 6 pounds. After brining for 9 days I had no choice but to cut it half and vacu-seal it in two bags. Instructions for cooking a six pound piece: 140 degreed for 60 hours. Do I have to adjust the time in half because I have two 3 pound pieces in my sous vide container? ---
**Author:** ![michihenning](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/michihenning/32/1655_2.png) [@michihenning](https://community.anovaculinary.com/u/michihenning)\ **Post date:** [January 16, 2018, 10:49pm UTC](https://community.anovaculinary.com/t/new-sous-vide-user-what-are-your-burning-qs/7396/215 "2018-01-16T22:49:48Z")
No. Just cook them as if they were a single piece. ---
**Author:** ![Julian\_Edwards](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/julian_edwards/32/2691_2.png) [@Julian\_Edwards](https://community.anovaculinary.com/u/Julian_Edwards)\ **Post date:** [January 17, 2018, 1:20am UTC](https://community.anovaculinary.com/t/new-sous-vide-user-what-are-your-burning-qs/7396/216 "2018-01-17T01:20:23Z")
So I’m super new to this and just got my anova yesterday(haven’t even opened yet). Just curious how many cuts of steak can I cook at once? I only ask because every video I have seen usually has a person just making one. I usually cook for my family of four so hoping I can make more than one at a time ---
**Author:** ![whybuynew1](https://avatars.discourse-cdn.com/v4/letter/w/5fc32e/32.png) [@whybuynew1](https://community.anovaculinary.com/u/whybuynew1)\ **Post date:** [January 17, 2018, 1:38am UTC](https://community.anovaculinary.com/t/new-sous-vide-user-what-are-your-burning-qs/7396/217 "2018-01-17T01:38:45Z")
As many as your container will hold and still allow water to circulate. 4 is no problem at all. Just don’t bag them on top of each other. (Do side by side) ---
**Author:** ![Snowy\_Son](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/snowy_son/32/2693_2.png) [@Snowy\_Son](https://community.anovaculinary.com/u/Snowy_Son)\ **Post date:** [January 17, 2018, 3:10am UTC](https://community.anovaculinary.com/t/new-sous-vide-user-what-are-your-burning-qs/7396/218 "2018-01-17T03:10:45Z")
do i need to defrost the meat??? or is it ok to season the frozen meat then put in a ziplock straight to the sous vide? ---
**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\ **Post date:** [January 17, 2018, 3:19am UTC](https://community.anovaculinary.com/t/new-sous-vide-user-what-are-your-burning-qs/7396/219 "2018-01-17T03:19:30Z")
No. You can cook straight from frozen. For shorter cooks add approximately an extra 1/2 of the suggested time. For longer ones, 24 hours and more, the defrost time is a negligible part of the whole time. ---
**Author:** ![Snowy\_Son](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/snowy_son/32/2693_2.png) [@Snowy\_Son](https://community.anovaculinary.com/u/Snowy_Son)\ **Post date:** [January 17, 2018, 3:25am UTC](https://community.anovaculinary.com/t/new-sous-vide-user-what-are-your-burning-qs/7396/220 "2018-01-17T03:25:07Z")
so if the recipe says cook for 40 minutes, the cooking time is still 40 minutes for the frozen meat? ---
**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\ **Post date:** [January 17, 2018, 4:19am UTC](https://community.anovaculinary.com/t/new-sous-vide-user-what-are-your-burning-qs/7396/221 "2018-01-17T04:19:51Z")
No. If the recipe says cook 40 minutes and you’re cooking from frozen add half the cook time extra. Therefore you would cook for recipe time + extra 20 minutes = total cook time of 60 minutes. ---
**Author:** ![Snowy\_Son](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/snowy_son/32/2693_2.png) [@Snowy\_Son](https://community.anovaculinary.com/u/Snowy_Son)\ **Post date:** [January 17, 2018, 4:20am UTC](https://community.anovaculinary.com/t/new-sous-vide-user-what-are-your-burning-qs/7396/222 "2018-01-17T04:20:47Z")
thanks!!! ---
**Author:** ![Mirozen](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/mirozen/32/2786_2.png) [@Mirozen](https://community.anovaculinary.com/u/Mirozen)\ **Post date:** [January 17, 2018, 3:21pm UTC](https://community.anovaculinary.com/t/new-sous-vide-user-what-are-your-burning-qs/7396/223 "2018-01-17T15:21:04Z")
I’ve cooked as many as 10 steaks at once in a Colman 24 can cooler. 🙂 ---
**Author:** ![Snowy\_Son](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/snowy_son/32/2693_2.png) [@Snowy\_Son](https://community.anovaculinary.com/u/Snowy_Son)\ **Post date:** [January 23, 2018, 7:47am UTC](https://community.anovaculinary.com/t/new-sous-vide-user-what-are-your-burning-qs/7396/224 "2018-01-23T07:47:14Z")
> [@AlyssaWOAH](#): > > myself Newbie question. Is it ok to put the meat before i leave for work and just turn on my sous vide via the app? So when i get home, meal is ready. Thanks [Previous page](https://community.anovaculinary.com/t/new-sous-vide-user-what-are-your-burning-qs/7396.md?page=10) [Next page](https://community.anovaculinary.com/t/new-sous-vide-user-what-are-your-burning-qs/7396.md?page=12)