# I do not understand some of the receipes.

**URL:** <https://community.anovaculinary.com/t/i-do-not-understand-some-of-the-receipes/11369>\
**Category:** Anova Precision® Cooker\
**Created:** [December 21, 2017, 4:12am UTC](https://community.anovaculinary.com/t/i-do-not-understand-some-of-the-receipes/11369 "2017-12-21T04:12:25Z")\
**Posts on this page:** 5\
**Page:** 1

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**Author:** ![jbee](https://avatars.discourse-cdn.com/v4/letter/j/41988e/32.png) [@jbee](https://community.anovaculinary.com/u/jbee)\
**Post date:** [December 21, 2017, 4:12am UTC](https://community.anovaculinary.com/t/i-do-not-understand-some-of-the-receipes/11369/1 "2017-12-21T04:12:25Z")

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Not to be a pain in the ‘end’, but when some of the recipes call for a (it seems like) short amount of time to cook an item, can that be the time to tenderize it or just cook? Does Anova agree with them? I do not want my cooks to be mushy, but I want it tender. Where can one go to find out what Anova advises for different cooks? They should know with all their research.  
Thanks

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**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\
**Post date:** [December 21, 2017, 7:53am UTC](https://community.anovaculinary.com/t/i-do-not-understand-some-of-the-receipes/11369/2 "2017-12-21T07:53:07Z")

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It depends entirely on what the ‘item’ is. Some things are naturally tender and don’t require collagen conversion.

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**Author:** ![ANDRE1D](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/andre1d/32/1734_2.png) [@ANDRE1D](https://community.anovaculinary.com/u/ANDRE1D)\
**Post date:** [December 21, 2017, 5:08pm UTC](https://community.anovaculinary.com/t/i-do-not-understand-some-of-the-receipes/11369/3 "2017-12-21T17:08:37Z")

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jbee - This link might help you:  
[http://www.douglasbaldwin.com/sous-vide.html#Safety\_Summary](http://www.douglasbaldwin.com/sous-vide.html#Safety_Summary)

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**Author:** ![jbee](https://avatars.discourse-cdn.com/v4/letter/j/41988e/32.png) [@jbee](https://community.anovaculinary.com/u/jbee)\
**Post date:** [December 23, 2017, 7:38pm UTC](https://community.anovaculinary.com/t/i-do-not-understand-some-of-the-receipes/11369/4 "2017-12-23T19:38:16Z")

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Anedre thanks for the reply. But that is a lot to read and then understand. How many here have done that? I was just wondering. On the naturally tender items, I would only cook for the short time.

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**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\
**Post date:** [December 23, 2017, 9:25pm UTC](https://community.anovaculinary.com/t/i-do-not-understand-some-of-the-receipes/11369/5 "2017-12-23T21:25:10Z")

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Baldwin does take a bit of reading and digesting, but you don’t have to do it in a single sitting. And it’s broken down into usable chunks under appropriate headings. The Safety Summary that Andre1D linked to is particularly important information.

Sous vide is a great way of cooking and getting steaks and chicken breast perfectly cooked, but where the wow factor really comes in is with longer cooks. Being able to take a less expensive, hard working muscle and serve it medium rare and buttery tender like premium steak completely changes the way you think.

Hopefully one day you’ll take the plunge, @jbee.