Sous Vide Cooking Time vs Temperature – What Works Best for You?

Anova Precision® Cooker
1

I’ve been experimenting with sous vide cooking recently and noticed that small changes in temperature or cooking time can really change the final texture of the food.

Sometimes recipes suggest different times for the same cut of meat, so I’m curious — do you usually follow exact recipes, or adjust based on your own experience?

For example, do you prefer longer cooks at lower temperatures or shorter cooks at slightly higher temperatures?

Would love to hear what has worked best for you and any tips you’ve learned along the way.

2

It depends, chicken and fish textures are personal taste or feel. I like my fish just cooked but chicken I use a bit higher temperature for a more traditional texture. For tough meat I go for long cooks.