Sous vide, pour moi

I ordered the ANOVA Sous Vide cooker on the date of this post. It arrived a few days later and a few days after that I got Amazon's recommended sous vide container and cover. I chopped a hole in the top with an electric saw (jig, not circular) and mounted the cooker. Then I cooked my first Sous Vide meal: some cheap stack that turned out pretty delicious.

I'd gotten a vacuum sealer, so I put four pieces of steak in vacuum, and cooked them up at 62°C after presearing.Two went in the freezer, one went in the fridge to be consumed the following night, and one went in my mouth.Yum.I used this as my guide.I also worked out the logistics of cooking sous vide steak for several people.Once you hit the target temperature the steak does not get weller done; it just gets more tender. So cook the well-done steaks first. Then lower the temperature to medium and cook them (the well-done steaks can stay in the cooker). Then lower to the rare, and the rarest and keep it there until it's time to serve. At serving time you can re-sear the steaks to make them sizzle a bit.