# Proper ratio of food to water
**URL:** https://community.anovaculinary.com/t/proper-ratio-of-food-to-water/136
**Category:** Anova Precision® Cooker
**Created:** [November 20, 2014, 10:59pm UTC](https://community.anovaculinary.com/t/proper-ratio-of-food-to-water/136 "2014-11-20T22:59:24Z")
**Posts on this page:** 2
**Page:** 1
### Author:  [@mkt](https://community.anovaculinary.com/u/mkt)
#### Post date: [November 20, 2014, 10:59pm UTC](https://community.anovaculinary.com/t/proper-ratio-of-food-to-water/136/1 "2014-11-20T22:59:24Z")
I am new to sous vide cooking and am trying to figure out how much food can go in the water. For example, how many steaks can I put in the 4.75 Cambro bin at once? How much space/water do I need to allow in between each steak? If you over-stuff it will it just take longer?
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### Author:  [@Chef\_Kaj](https://community.anovaculinary.com/u/Chef_Kaj)
#### Post date: [December 5, 2014, 3:35pm UTC](https://community.anovaculinary.com/t/proper-ratio-of-food-to-water/136/2 "2014-12-05T15:35:07Z")
I wouldn’t say that this is an exact answer, but I would think that the key element is having each individual pouch surrounded by water without any impedance of circulation. Water temp may come down a lot if there is a bunch of food in the container but once the water is at temp and the circulated water can flow around all the food, should be pretty much good to go.