Judy, the following are the details i have found useful to record for every item i SV cook:
Date
Menu Item name. I use a descriptor if the item is out of the ordinary, such as “Kalbi - Korean Short Ribs”, instead of just Short Ribs.
Weight, optional, as it has no influence over cooking time and temperature. However, weight can be particularly useful for future meal planning when you also record the yield or number of portions produced from a large item.
Yield, in portions. I’m in the habit of recording both the planned number of portions and the actual, because as Mik says, “You don’t always get what you want.”
Temperature, your Anova set point.
Time, the actual length of time the item cooked at the set point. It’s not always the time you had planned.
Outcome, - describe the results. Did they meet your expectations? If not, record your recommendations for improvement for the next time you cook the item.
You now likely understand that i am leading you into building your personal cookbook. That’s why i recommend your record your SV cooking in a bound book, notes on pieces of paper aren’t serious enough. Spiral bound scholastic exercise books suit me. Or, you might want to set up a spreadsheet on your laptop to record your cooking. That would be more contemporary.