# Recipe variations

**URL:** <https://community.anovaculinary.com/t/recipe-variations/34685>\
**Category:** General\
**Created:** [May 3, 2025, 7:52pm UTC](https://community.anovaculinary.com/t/recipe-variations/34685 "2025-05-03T19:52:58Z")\
**Posts on this page:** 3\
**Page:** 1

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**Author:** ![AndyZem](https://avatars.discourse-cdn.com/v4/letter/a/f17d59/32.png) [@AndyZem](https://community.anovaculinary.com/u/AndyZem)\
**Post date:** [May 3, 2025, 7:52pm UTC](https://community.anovaculinary.com/t/recipe-variations/34685/1 "2025-05-03T19:52:58Z")

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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

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**Author:** ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\
**Post date:** [May 3, 2025, 8:44pm UTC](https://community.anovaculinary.com/t/recipe-variations/34685/2 "2025-05-03T20:44:06Z")

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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.

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**Author:** ![AndyZem](https://avatars.discourse-cdn.com/v4/letter/a/f17d59/32.png) [@AndyZem](https://community.anovaculinary.com/u/AndyZem)\
**Post date:** [May 4, 2025, 12:04pm UTC](https://community.anovaculinary.com/t/recipe-variations/34685/3 "2025-05-04T12:04:21Z")

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Thank you