Hey Jerry, the reason this cook first adopted the SV cooking technique was to reduce portion costs while improving quality and the effective use of time, - a triple win.
The more you know the better you will plan and execute your cooks.
Let’s see what we can do to remove the random nature of your cuts of meat with a little knowledge.
As in making superior knives, it’s better to know how than play at it.
Your oven requires a new way of thinking about how you use it, but you can do it.
Start with the cut of meat being cooked. Is it tender or tough.
Don’t mix them in one cook.
Next, consider your desired degree of doneness. Rare, or Medium-Rare?
Or maybe even Badly Overcooked? It’s your food, you pick.
Doneness determines your SV oven cooking temperature.
The usually accepted temperature standards for meat are the following:
Rare 125F / 50C
Medium-Rare 130F / 55C
Medium 140F / 60C
Thickness is critical to SV cooking time.
It’s that simple.
You must know the thickness to know the basic cooking time.
It’s not a matter of predicting. it’s knowing.
Attempting to cook random thicknesses successfully can be achieved, but i’ll leave that to a later post. At that time we can also discuss how to cook to different degrees of doneness too if you’re interested.
Besides, this post is getting far too long. I’ve got work to do.
Do the work and you’ll be amazed at your results.
And keep well.