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<p>We recommend that you keep the following in mind when portioning for sous vide: First, cut your raw ingredients down to size to speed cooking. This also avoids the difficulty of slicing delicate ingredients like fish when they are hot and fragile. Second, foods that are sturdy and meant to be served hot are best carved or sliced after they have been cooked. And third, if a food will be cooked and then served cold, or when portions need to appear perfect in appearance, you will get the best results if you portion after you cook and chill the ingredient. For foods meant to be served hot, this means you will reheat them after doing the cooking, chilling, and final portioning. </p>