I'm planning on preparing a bunch of meat for easy meals while travelling.
I usually process 'roasts' sous vide at 54C for between 24-36 hours. This gives me a good carving texture and tenderness. The tendency when talking sous vide cooking is the temp for 'done-ness' and time for texture. So to my question...
For a muscle with a lot of connective tissue or one that is usually used for braising, will this temperature be enough to break down these tissues with an extension of only time?
When I was researching for the beef cheeks that I did a few months ago 99% of people seemed to be cooking them normal braising temperatures (75C +) which to me negated the point of sous vide cooking. I did mine at 58 or 60C (can't remember which) for 3 days for an absolutely luscious buttery texture. But would I be able to achieve the same texture at 54C? And what about pork belly?
I guess what I'm getting to in my typical long winded and round about way, is that I want to cook a bunch of different stuff all at once without having to stop and start. Keep the temp the same and just keep adding things as the time goes on.
(Apologies for the extended post which displays why I still like an old school forum. )