Question on a 12hr cooking time and when to start

Micmb
Wed, 16 Sep 2015 15:19:54 +0000
Anova Precision® Cooker

Just got my sous vide setup and the first few have come out great. Am anxious to (re)try a skirt steak recipe that was very flavorful but unfortunately of course the meat was tough. So I see that flank steak, skirt steak and so on should be cooked for about 12hr for tenderness, but my question is when do you start the cycle? I assume when you make a skirt steak you are not getting up 5-6:00 in the morning to start your sous vide (or are you?). Can I cook it halfway, put away in fridge and then cook the rest the next day?

Thanks

4 posts - 4 participants