I'm relatively inexperienced in Sous Vide cooking. While I get what's going on I'm a little unclear on a few things.
1. What temp should I set. I know this will vary by the type of protein and the cut but I'm having trouble finding good information. This weekend I did a dry age Rib Eye, Porter House and Baby Back Ribs. The Rib Eye and Porter House were done at 55 degree C for 4-6 hours (can't remember exactly) and I thought they were a little dry but then I figured it was due to the fact that it was dry aged beef. The pork was done at 60 degrees C for about 24 hours and again I thought was a little dry and not as tender as when I steam them at 350 degrees F for 2 hours then grill to glaze them. Perhaps I didn't cook them long enough to make them more tender, which brings me to the second real question.
2. How long should I be cooking these different protein. Again I know this will vary by the cut but I'm getting all types of information, everything from you can leave it indefinitely since you'll never over cook something. But I know that the texture of the meat will suffer if I leave it on too long. Other sites are saying meat goes through different zones based on time and may have 2 good windows to aim for and will vary depending on the time and the temperature. this brings me back to cooking temperature and since your circulator can cook at 138.2 just as easy as it can 142.3 how do you decide what temp to set when the sources say here is your ranges. Is that just by trail and experimentation?
So I figured why not see what other issues people are having, what successes with this way of cooking has produced, things you like to sous vide, or even how you incorporate into you day to day so to speak.
