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newbie sous vide about initial temperature

Jean_Pierre_187131

Hello, I just received my Anova precision cooker, so far I made a really good steak and a not so great cod filet. There is one question for which I can't seem to find the answer. How does the initial ingredient temperature affect the duration of the cooking. Should my fish be at room temperature of fridge temperature when it is time for immersion. And what does that say about cooking sous vide from frozen...

Thanks in advance

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Samuel_68313

Honestly, the answer is basically not that much. But it depends on the thickness of the piece of food. so a steak that you are bringing to a certain temperature requires maybe thirty minutes more, a large piece of meat that requires 36 hours maybe takes two hours more.

Realistically you can just wing it.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

Seafood thaws fairly quickly....like @Samuel says it's about the thickness but, seafood from refridge temp should be 10 to 20 minutes more. Keep in mind that really extended cooking times (1 hr extra) starts to change the texture of seafood MUCH more so than beef pork or even chicken. IMHO

Jean_Pierre_187131

Thanks for the replies. I know I have to take into consideration, the cut of meat, its thickness and the desired doneness. As soon as I plunge it into the water, that action will lower the temperature so the heater element turn on until the temperature goes back to the wanted setting. Am I correct in assuming that is when I should start the timer?

Brendan_Lee_56950

Start it as soon as you drop the meat in.