# 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:** 1\ **Showing post:** 109
**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:** [October 6, 2017, 10:22pm UTC](https://community.anovaculinary.com/t/new-sous-vide-user-what-are-your-burning-qs/7396/109 "2017-10-06T22:22:59Z")
Time impacts the texture of your meat, whereas temperature selects the degree of done-ness. For a better explanation here’s one I prepared earlier… > [@Many steaks at once](https://community.anovaculinary.com/t/many-steaks-at-once/8950/6): > > A little about time selection… ‘Doneness’ is a function of temperature. So it is a matter of selecting a temperature that will produce the finish that you like. For your medium rare 129F is a good starting point. Time is more flexible. Firstly, you need to cook your steak long enough for the centre to reach the desired temperature (which is where the thickness comes into the calculation). The warmth moves through the meat at approximately 1/2 inch per half hour. So the minimum suggested time … --- _[View the full topic](https://community.anovaculinary.com/t/new-sous-vide-user-what-are-your-burning-qs/7396)._