Leaving in Pot?

Jim_Kuder_951264

What if I cook a steak and it is ready before we are ready to dig in? Can it stay on water without cooking more until we are ready?

FrankM_3301

It's not going to cook more (the beauty of sous vide), but time impacts the texture of proteins when cooking this way. Sometimes you want this effect, other times you don't. For a steak, you probably want it to behave like a traditionally cooked steak most of the time. You have a window of about an hour or and hour and a half after your cook is completed before the texture begins to change. You can also cook ahead and chill (or even freeze), then reheat.