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I am still experimenting with times and temps. I have found that not everything is black and white with SOUS VIDE. It’s not just about calculating thickness and setting a time. Type of meat I.E I might cook a better than average CHOICE Loin, or Ribeye a couple of hours but cook a TRI-TIP a much longer to tenderize it. Right at this moment I have 3 flat irons in a bath at 130 degrees which will cook for 12hours to tenderize. The pics above were cooked at 129 degrees for 4 hours 23 minuted to bring it to a point of pasteurization. After reading briefly THOMAS KELLER http://www.amazon.com/Under-Pressure-Cooking-Sous-Vide/dp/1579653510. I found out that I should not have used fresh herbs unless placing them in a little plastic bag first than placing them in the vacuum bag. The above steaks had Smoked applewood salt , black pepper, dehydrated onion flakes , granulated garlic and fresh thyme. They were amazing.
Their are some varying opinions about how low to go and how long. READ READ READ. Here are some links.
https://www.cuisinetechnology.com/sousvide.php. The one I have and I purchased a lot of accessories.
http://www.douglasbaldwin.com/sous-vide.html. Don’t buy book stick with website only
https://www.cuisinetechnology.com/sousvide-toolbox-iphone.php An app that uses logarithmic calculation to determine when food is cooked. Love it