# Difference between APO and traditional SV for long cooks

**URL:** https://community.anovaculinary.com/t/difference-between-apo-and-traditional-sv-for-long-cooks/29741
**Category:** Anova Precision® Oven
**Created:** [December 1, 2021, 4:18pm UTC](https://community.anovaculinary.com/t/difference-between-apo-and-traditional-sv-for-long-cooks/29741 "2021-12-01T16:18:52Z")
**Posts on this page:** 2
**Page:** 1

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### Author: ![09RLHR](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/09rlhr/32/7485_2.png) [@09RLHR](https://community.anovaculinary.com/u/09RLHR)
#### Post date: [December 1, 2021, 4:18pm UTC](https://community.anovaculinary.com/t/difference-between-apo-and-traditional-sv-for-long-cooks/29741/1 "2021-12-01T16:18:53Z")

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Can someone please explain if there is a difference between the two, particularly for long cooks (e.g. ribs @ 131 for 72 hrs). I’ve seen people mention things like “oxidisation” in the oven but I don’t really know what they mean.

So - say you do a long cook in the APO (24hrs plus) @100% steam, in SV mode - is there a difference?

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<div class="post-metadata">

### Author: ![anovaculinary](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/anovaculinary/32/7315_2.png) [@anovaculinary](https://community.anovaculinary.com/u/anovaculinary)
#### Post date: [December 1, 2021, 5:59pm UTC](https://community.anovaculinary.com/t/difference-between-apo-and-traditional-sv-for-long-cooks/29741/2 "2021-12-01T17:59:15Z")

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Hi! For anything longer than 24 hours, we can recommend using a bag. For longer cooks, the surface of the meat can dry out some, even at 100% RH.