On Wed, 28 Feb 2018 17:36:26 -0400, wrote:

>On Wed, 28 Feb 2018 12:23:49 -0800 (PST), ImStillMags
> wrote:
>
>>On Sunday, February 25, 2018 at 12:37:10 PM UTC-8, wrote:
>>> On Sun, 25 Feb 2018 08:52:21 -0600, Melba's Jammin'
>>> > wrote:
>>>
>>> >On 2018-02-22 16:32:41 +0000, said:
>>> >
>>> >> Just bought one in a sale at a good price. All seems pretty
>>> >> straightforward but should I vacuum seal the steak in a bag, or just
>>> >> seal the bag? I took a steak out of the freezer for tomorrow, but
>>> >> could I just as easily do today, placing it in frozen, and leaving
>>> >> longer?
>>> >
>>> >Either but if you do not vacuum seal, I'd use a freezer bag and remove
>>> >as much air as possible using the water method.
>>> >http://www.instructables.com/id/Poor...Vacuum-Sealer/
>>> >
>>> >--
>>> I have a food sealer and lots of bags so I'm okay that way but the
>>> steak was more done than I like so I think its a question of trying it
>>> out and finding out what temp or time to use to please myself For
>>> a steak more done than I like, it was still moist and tasty though.
>>> Try again this week.
>>
>>This is a very nice time and temperature guide for sous vide. The site has good information as well.
>>
>>https://www.chefsteps.com/activities...perature-guide
>
>Thanks, going to have another try later this week. Likely try a steak
>again and see if I can get it right. I've bookmarked the site for
>later

For someone who only occasionally eats meat you sure eat a lot of meat