# Trying to understand cooking time.

**URL:** <https://community.anovaculinary.com/t/trying-to-understand-cooking-time/14169>\
**Category:** Anova Precision® Cooker\
**Created:** [April 18, 2018, 2:27pm UTC](https://community.anovaculinary.com/t/trying-to-understand-cooking-time/14169 "2018-04-18T14:27:47Z")\
**Posts on this page:** 1\
**Showing post:** 2

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**Author:** ![Mirozen](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/mirozen/32/2786_2.png) [@Mirozen](https://community.anovaculinary.com/u/Mirozen)\
**Post date:** [April 18, 2018, 3:14pm UTC](https://community.anovaculinary.com/t/trying-to-understand-cooking-time/14169/2 "2018-04-18T15:14:28Z")

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Hi @Artie,

When I saw your post I went looking for something I posted a couple months ago that I hope will help you some! You also might find it handy to look at some of the older forum discussions as some folks have really posted some good info. Anyway, here’s what I posted a while ago:

Remember - temperature determines “doneness”, time affects “texture”, and most importantly (imo) the combination of temperature and time must be long enough for “safety”.  
See the link below to Baldwin’s excellent specifics on the last! (Safety!) 🙂  
[http://www.douglasbaldwin.com/sous-vide.html#Safety4](http://www.douglasbaldwin.com/sous-vide.html#Safety4)

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