Given a paragraph about cooking, and a set of conversational question answers about the paragraph, answer a follow-up question from the paragraph. The paragraph has a prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by answer prefix 'A:'. The final followup question has a prefix 'FOLLOWUP_Q:'.
Q: CONTEXT: Sous vide cooking is a function of temperature and the surface area to volume ratio of the food in question.If you have a high surface area to volume the cooking time will be shorter. Steaks would have a higher ratio than the roast so they would take less time than the roast. The amount of the time difference is difficult to predict exactly over such a long time scale, but a rough calculation of the ratio I spoke of would be a good starting point for a compensation factor.If you have the time and your water bath can accommodate, I'd suggest keeping the roast whole and finishing in a skillet. It's much more impressive than a steak. <sep> Q: Sous vide chuck roast or chuck steaks? A: Sous vide cooking is a function of temperature and the surface area to volume ratio of the food in question Q: Have you ever had any experience with sous vide cooking? A: If you have a high surface area to volume the cooking time will be shorter. Steaks would have a higher ratio than the roast so they would take less time than the roast <sep> FOLLOWUP_Q: I have a 3 lb chuck roast I'm not sure what the exact cut shape is but it's vaguely cube-shaped if we cut the roast into steaks before baking and cooking what would the effect have on this cooking
A:
If you have the time and your water bath can accommodate, I'd suggest keeping the roast whole and finishing in a skillet. It's much more impressive than a steak