# Bland and Dry

**URL:** <https://community.anovaculinary.com/t/bland-and-dry/195>\
**Category:** Anova Precision® Cooker\
**Created:** [December 15, 2014, 3:00pm UTC](https://community.anovaculinary.com/t/bland-and-dry/195 "2014-12-15T15:00:52Z")\
**Posts on this page:** 1\
**Showing post:** 36

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**Author:** ![Walter\_Ego](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/walter_ego/32/403_2.png) [@Walter\_Ego](https://community.anovaculinary.com/u/Walter_Ego)\
**Post date:** [April 12, 2017, 12:46am UTC](https://community.anovaculinary.com/t/bland-and-dry/195/36 "2017-04-12T00:46:29Z")

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sous vide is largely about getting the doneness correct, by hitting a temperature for a length of time. the temperature largely affects the doneness, as does time, but time can also alter the texture.

have a look at the links here for some examples: [Cooking much longer than the recipes I find online? - #4 by Walter\_Ego](https://community.anovaculinary.com/t/cooking-much-longer-than-the-recipes-i-find-online/5590/4)

once you have hit the correct doneness/texture, you then need to undertake finishing steps (searing, etc…) to get the flavour/external colour/etc… you’re going for.

i have no idea about op though, could be a lot of things.

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