Please Who can give me the temperature and time for veal (700 gram) ?
It’s not really the weight, it’s the thickness of the cut that determines how long you need to cook it.
What “doneness” level you prefer determines the temperature.
(there are a couple Veal recipes on this site as well)
See these guides for LOTS of information:
http://www.douglasbaldwin.com/sous-vide.html
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