I am cooking a Flank Steak sous vide. In the recipes you list, the cooking time ranges from 90 minutes to 7 hours. Could you explain why this huge variation, especially since most sites point to a 2-hour sous vide time, Thank for any feedback. Andy Zem
Extended cooking times are often used for a more tender finished product. Cooking short ribs for 24 hours and up ay 130° F will result in medium rare tender meat.
Thank you