# Time variances: 2 to 6 hours for tri-tip?

**URL:** https://community.anovaculinary.com/t/time-variances-2-to-6-hours-for-tri-tip/11671
**Category:** Anova Precision® Cooker
**Created:** [December 27, 2017, 1:31am UTC](https://community.anovaculinary.com/t/time-variances-2-to-6-hours-for-tri-tip/11671 "2017-12-27T01:31:57Z")
**Posts on this page:** 1
**Showing post:** 2

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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 27, 2017, 5:43am UTC](https://community.anovaculinary.com/t/time-variances-2-to-6-hours-for-tri-tip/11671/2 "2017-12-27T05:43:05Z")

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This is a common question and has been answered many times. I’m using a phone keyboard currently and not keen to write an essay in this hot weather.

I’ll instead direct you to a few different threads containing variations on the answer that I have given in the past.

Here is one: [6 pound filet - #4 by Ember](https://community.anovaculinary.com/t/6-pound-filet/11402/4)

Or this one:

> [@New to Sous Vide](https://community.anovaculinary.com/t/new-to-sous-vide/10951/7):
>
> Here’s a bit of an explanation on the time variations that you see within an individual recipe that I wrote in response to someone else. When it comes to something like duck or steak which is frequently served rare to medium rare you are looking at cooking for short times and below temperatures required for pasteurisation. The 45 minutes quoted is enough time for the duck breast to reach temperature equilibrium with the water bath and little more than that. The longer time will be enough to g…

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