SV - Where to start?

[illini40]

Appreciate all of the input and guidance. Still have a lot to learn.

However, we did our first cook today and it was awesome. We did some egg bites. The pictures are probably tough to see, but they turned out great for a maiden voyage. I had to double the time that the Joule app suggested at the 185* temp, which makes sense since their recipe (25 minutes of cook) was for 4oz jars and all that we had available was double the size at 8oz.

Im excited to learn more and try more stuff.

 

[Bearcarver]

Exactly. Although you have a pretty wide window from minimum (to be done/safe) to max (before texture altered) times even in thinner cuts. In above post re NY Strips for example, Anova publishes range of 1-4 hours ... we did 2 and it was perfect. I’m sure it could have pulled a bit sooner, or stayed longer, and been fine.

Other than safety, which has certain minimum Temps & times---See Douglas Baldwin:

The length of time depends on how tender you want it:
I've done Chucks for 18 hours, 21 hours, 24 hours, 27 hours, and 30 hours.
Some of them were Tender & some were not (Meat differences).
So I did one at 48 hours, and it was perfect---Just like Prime Rib. So I did a few more like that, and they've all been like that---PERFECT !!!

Same thing with Eye Round, but 30 HOURS was the MAGIC NUMBER.

Longer that that might produce a mushy product, but so far I have not found any to become mushy, so the "Mushy Number" must be higher than the numbers I used so far.

Bear