BigDan1989

Thank you for all the help, got no excuse to mess it up now

I'm going to be doing steak for a dinner party at the weekend but people want their steak cooked differently. What's the best way to tackle this as I only have one sous vide cooker? Should I set the water temperature to the highest needed and then remove the steaks once they get to their target core temperature or will I have to do it in batches? Thanks for any help

Greetings and salutations to everyone, I'm Dan, 25 from the UK. I've been a keen cook ever since I was about 7 baking cakes with my nan but although I can cook reasonably well I've never been massively serious about it. Just slap together food that tastes alright but with no real passion. All that has changed very recently (literally a week ago), after stumbling upon the modernist cuisine books I have discovered a new drive to cook. The ability to change a foods texture and appearance whilst maintaining the flavour is something I find really exciting. It's given me a new passion to make something different and to take presentation into account rather than slapping it on the plate. Think that about covers it... I look forward to learning and discovering lots of new techniques and recipes. Hopefully even sharing a few of my own in the future. Take care and all the best to everyone