I'm really sorry if this appears twice - my first post doesn't seem to have 'posted'. I'm pretty new to Anova and love it. I'm currently corning some beef to cook over a couple of days next week.
My question is about juggling times and temps. If I cook a piece of meat and I'm happy with the 'doneness' of it (ie it's cooked to medium or well done, whatever is appropriate for the recipe, and is moist and juicy), but I'd like it to be a bit less chewy and a bit more tender, do I increase the cooking time or the temp or both?