OK, last post in this Thread (as it's supposed to be about just the first thing...) to update things.
Apologies for maybe already hijacking this Thread...
So, the pork belly turned out great. So good that - again - I did not bother searing. It's now sadly gone.
The lamb breast/riblets also turned out great.
After taking these out I threw 2 frozen chicken breast fillets in the bath (which was at 70deg C) to experiment with "cook from frozen". I left it for 1.5 hours.
I made a mistake here. I meant to have the frozen fillets at 70deg C (or so) for 30 min then continue cooking at 60deg C (as I did for my first very successful chicken breast try).
So, after about 35 minutes, I turned the Anova temp down to 60deg C and went back to the TV.
I did not realise that my improvised insulated box (just a plastic box wrapped with bubble wrap in a cardboard box with scrunched newspaper) was very insulated. I went back to take it out of the bath and the temp had only gone down to 68.6 deg C!
So my chicken breast cooked mostly at 70deg instead of 60.
Well, it was still good, moist, BUT the fibres were more pronounced. So, 60deg C better than 70.
The pork leg was also not as tender as the pork shoulder of my first cooking session, so for that it's also 60deg instead of 70deg C.
So the conclusion of my 2 experiments so far, for my taste, are:
chicken breast, beef roast, pork roast: 60deg C (the roast 24h, chicken breast 1 hour).
lamb shoulder/breast, pork belly: 70deg C (24h).
This is great!
And I haven't even tried steak yet!
Or lamb chops! Or beef ribs, or pork ribs, or duck, or... or ....
Oh, the experiments waiting for me!!!!!!