Inor, regarding your questions, - yep, well sort of to both.
Please know SV cooking time only depends on product thickness not halves or quarters, and certainly not weights. You can't successfully apply your experience with conventional cooking to SV because you are usually cooking at much lower temperatures over significantly longer times.
If you want to be competent at SV cooking it takes some knowledge. As Amber advised above, read and learn from Baldwin.
Do the work, but to get you started here's a hint: