# A time and temp question, if you please... **URL:** \ **Category:** General\ **Created:** [June 17, 2017, 3:11am UTC](https://community.anovaculinary.com/t/a-time-and-temp-question-if-you-please/7693 "2017-06-17T03:11:00Z")\ **Posts on this page:** 9\ **Page:** 1
**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\ **Post date:** [June 17, 2017, 3:11am UTC](https://community.anovaculinary.com/t/a-time-and-temp-question-if-you-please/7693/1 "2017-06-17T03:11:00Z")
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. 😉 )_ ---
**Author:** ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Post date:** [September 6, 2017, 6:50pm UTC](https://community.anovaculinary.com/t/a-time-and-temp-question-if-you-please/7693/2 "2017-09-06T18:50:32Z")
@Ember I’d definitely just try it out and see what happens. It’s the only way you’ll know if it works. 😛 Is this something you’ve already tried (since this post was back in June and all). ---
**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\ **Post date:** [September 6, 2017, 9:06pm UTC](https://community.anovaculinary.com/t/a-time-and-temp-question-if-you-please/7693/3 "2017-09-06T21:06:48Z")
Yup. I now cook all of my 4 legged beasties at 54C. It means I can run my cooler-cooker for a week at a time and cook a bunch of goodies at the same time. Beef cheeks, pork belly and a small beef rump roast have been through it all at once. I suppose I should’ve asked, is there any problem with running the IC long term like that? ---
**Author:** ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Post date:** [September 6, 2017, 9:30pm UTC](https://community.anovaculinary.com/t/a-time-and-temp-question-if-you-please/7693/4 "2017-09-06T21:30:11Z")
Hey @Ember the IC should be run a maximum of 99 hours at a time. After 99 hours, allow it to rest over night (or 12 hours). ---
**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\ **Post date:** [September 6, 2017, 9:48pm UTC](https://community.anovaculinary.com/t/a-time-and-temp-question-if-you-please/7693/5 "2017-09-06T21:48:39Z")
Thanks for that @AlyssaWOAH. I’ll remember to give it a week off after it has had a workout like that. 😉 ---
**Author:** ![acs](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/acs/32/855_2.png) [@acs](https://community.anovaculinary.com/u/acs)\ **Post date:** [September 7, 2017, 2:33am UTC](https://community.anovaculinary.com/t/a-time-and-temp-question-if-you-please/7693/6 "2017-09-07T02:33:39Z")
fuck. I just ran mine for 99.5 hours. Guess we’re all gonna die. ---
**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\ **Post date:** [September 7, 2017, 2:54am UTC](https://community.anovaculinary.com/t/a-time-and-temp-question-if-you-please/7693/7 "2017-09-07T02:54:15Z")
Umm-aah. You’re so gonna get it now. You’re in biiiiiiig trouble. ---
**Author:** ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Post date:** [September 7, 2017, 3:03am UTC](https://community.anovaculinary.com/t/a-time-and-temp-question-if-you-please/7693/8 "2017-09-07T03:03:31Z")
Thanks @acs. You’ve ruined the world. ---
**Author:** ![acs](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/acs/32/855_2.png) [@acs](https://community.anovaculinary.com/u/acs)\ **Post date:** [September 7, 2017, 3:09am UTC](https://community.anovaculinary.com/t/a-time-and-temp-question-if-you-please/7693/9 "2017-09-07T03:09:09Z")
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