Sous Vide Time and Temp Conundrum
I cook our steaks sous vide so that DH and I can each get the exact temp we want. Someone on here taught me to cook DH’s first because he likes his medium well. Then I lower the temp and throw mine in at 132.
Here is the current problem. This time I am going to cook the steaks from frozen. I know that I need to increase the cook time by 50%. How do I do this with 2 steaks that need to be added at different temps? Are there any dangers that I’m not seeing? Am I over-thinking this?