# \#timetemp **URL:** https://community.anovaculinary.com/tag/timetemp/24.md [Latest](https://community.anovaculinary.com/latest.md) · [Categories](https://community.anovaculinary.com/categories.md) · [Tags](https://community.anovaculinary.com/tags.md) --- ## [@ChatNoir: Follow up about how fast meat cooks](https://community.anovaculinary.com/t/chatnoir-follow-up-about-how-fast-meat-cooks/29084)
**Author:** [@JoeInOttawa](https://community.anovaculinary.com/u/JoeInOttawa)\ **Replies:** 0\ **Last updated:** [August 10, 2021, 12:47pm UTC](https://community.anovaculinary.com/t/chatnoir-follow-up-about-how-fast-meat-cooks/29084 "2021-08-10T12:47:11Z")
@chatnoir, in another thread, you said: “Remember inches? Then it’s easy to remember as a general rule that heat diffuses through flat cuts of meat at 1 inch per hour.” This brings up a new question: My daughter gets ma… --- ## [Chicken doneness](https://community.anovaculinary.com/t/chicken-doneness/186)
**Author:** [@gwendelen](https://community.anovaculinary.com/u/gwendelen)\ **Replies:** 16\ **Last updated:** [December 20, 2017, 2:42pm UTC](https://community.anovaculinary.com/t/chicken-doneness/186 "2017-12-20T14:42:48Z")
I've seen several time temp combinations for chicken. I've also had some chicken at a restaurant that I'm fairly certain was sous vide and I wasn't crazy about the texture. It was a little too mushy for me... Almost..… --- ## [Time, weight, temperature converstions?](https://community.anovaculinary.com/t/time-weight-temperature-converstions/816)
**Author:** [@0101](https://community.anovaculinary.com/u/0101)\ **Replies:** 1\ **Last updated:** [October 3, 2016, 2:50pm UTC](https://community.anovaculinary.com/t/time-weight-temperature-converstions/816 "2016-10-03T14:50:43Z")
Is there such a thing as time, temperature, weight conversions? Like, if it takes 1 hour 20 minutes to sous vide 2 grams at 200 degrees, how long would it take to sous vide only 1 gram at 200 degrees? And what about at… --- ## [Cooking times and temps](https://community.anovaculinary.com/t/cooking-times-and-temps/788)
**Author:** [@JustJoel](https://community.anovaculinary.com/u/JustJoel)\ **Replies:** 3\ **Last updated:** [August 6, 2016, 8:25pm UTC](https://community.anovaculinary.com/t/cooking-times-and-temps/788 "2016-08-06T20:25:27Z")
I have several steaks, seasoned, vacuum sealed and sitting in my freezer. How much time do I need to add to the cooking time,and do I have to raise the cooking temperature? Is it better to just thaw the food? --- ## [Any one have a guideline for amount of food and time cooked?](https://community.anovaculinary.com/t/any-one-have-a-guideline-for-amount-of-food-and-time-cooked/787)
**Author:** [@tastyfitness](https://community.anovaculinary.com/u/tastyfitness)\ **Replies:** 2\ **Last updated:** [July 22, 2016, 3:56pm UTC](https://community.anovaculinary.com/t/any-one-have-a-guideline-for-amount-of-food-and-time-cooked/787 "2016-07-22T15:56:41Z")
If a recipe says to cook 1 lb of meat for 12 hours but I want to cook 2 lbs of meat. How do I adjust the time cooked? --- ## [Do I count the time getting the food back to temp?](https://community.anovaculinary.com/t/do-i-count-the-time-getting-the-food-back-to-temp/755)
**Author:** [@Michaeljst](https://community.anovaculinary.com/u/Michaeljst)\ **Replies:** 3\ **Last updated:** [June 12, 2016, 12:55pm UTC](https://community.anovaculinary.com/t/do-i-count-the-time-getting-the-food-back-to-temp/755 "2016-06-12T12:55:09Z")
Hello, When the water is preheated, naturally the temp drops from putting food in. However then the app doesn't start the timer until it is back 1 or 2 degrees. Should I just use another time and count the time with food… --- ## [Boned-Out Chicken Timing](https://community.anovaculinary.com/t/boned-out-chicken-timing/668)
**Author:** [@bottomsupranch](https://community.anovaculinary.com/u/bottomsupranch)\ **Replies:** 2\ **Last updated:** [December 11, 2015, 3:38pm UTC](https://community.anovaculinary.com/t/boned-out-chicken-timing/668 "2015-12-11T15:38:30Z")
Hi, I'm hoping someone will know the answer to my question. I usually bone-out a whole chicken, stuff it and re-roll then roast. Has anyone ever boned-out a chicken or Cornish hen and Sous Vide it? If so how long do y… --- ## [Question on a 12hr cooking time and when to start](https://community.anovaculinary.com/t/question-on-a-12hr-cooking-time-and-when-to-start/598)
**Author:** [@Micmb](https://community.anovaculinary.com/u/Micmb)\ **Replies:** 3\ **Last updated:** [October 19, 2015, 11:03pm UTC](https://community.anovaculinary.com/t/question-on-a-12hr-cooking-time-and-when-to-start/598 "2015-10-19T23:03:49Z")
Just got my sous vide setup and the first few have come out great. Am anxious to (re)try a skirt steak recipe that was very flavorful but unfortunately of course the meat was tough. So I see that flank steak, skirt steak… --- ## [Refigeratng before cooking sous vide (Thomas Keller)](https://community.anovaculinary.com/t/refigeratng-before-cooking-sous-vide-thomas-keller/600)
**Author:** [@Helen](https://community.anovaculinary.com/u/Helen)\ **Replies:** 2\ **Last updated:** [September 23, 2015, 7:15pm UTC](https://community.anovaculinary.com/t/refigeratng-before-cooking-sous-vide-thomas-keller/600 "2015-09-23T19:15:36Z")
I just read (actually read) the French Laundry cookbook. Very easy read and lots of nice pictures. Basically for high end restaurant use but as a friend lent me his I read it cover to cover. He recommends refrigerating … --- ## [Cooking time](https://community.anovaculinary.com/t/cooking-time/590)
**Author:** [@marshmere](https://community.anovaculinary.com/u/marshmere)\ **Replies:** 1\ **Last updated:** [August 31, 2015, 12:38pm UTC](https://community.anovaculinary.com/t/cooking-time/590 "2015-08-31T12:38:27Z")
In the general guide there are 2 times for each type of food, is that the range at which they will bone, or is the larger number the recommended time at which the food should be held? --- ## [Time & Temp recipe changes?](https://community.anovaculinary.com/t/time-temp-recipe-changes/539)
**Author:** [@tbear](https://community.anovaculinary.com/u/tbear)\ **Replies:** 2\ **Last updated:** [June 28, 2015, 10:23pm UTC](https://community.anovaculinary.com/t/time-temp-recipe-changes/539 "2015-06-28T22:23:52Z")
New to site, could not find answer... Recipe for two salmon fillets calls for 128d for 25 min. What changes when cooking six fillets at same time in larger pot? Txs --- ## [How long for medium rare 2 pound roast beef and evaporation?](https://community.anovaculinary.com/t/how-long-for-medium-rare-2-pound-roast-beef-and-evaporation/352)
**Author:** [@Gary1976](https://community.anovaculinary.com/u/Gary1976)\ **Replies:** 3\ **Last updated:** [February 24, 2015, 6:16pm UTC](https://community.anovaculinary.com/t/how-long-for-medium-rare-2-pound-roast-beef-and-evaporation/352 "2015-02-24T18:16:15Z")
Hi, I would like to know how long I need to cook a 2-pound (1kg) tenderloin roast beef. I see from recipes 2-48 hours, but I would need a bit more precision... I am also concerned about evaporation while leaving the Anov… --- ## [Starting Temp](https://community.anovaculinary.com/t/starting-temp/357)
**Author:** [@Feashman](https://community.anovaculinary.com/u/Feashman)\ **Replies:** 2\ **Last updated:** [February 24, 2015, 12:03am UTC](https://community.anovaculinary.com/t/starting-temp/357 "2015-02-24T00:03:49Z")
I am new to Sous Vide, so there is much to learn. When the Anova iOS app specifies a cook time, is that at the specified cooking temp. For example, a soft egg is specified to cook for 45 minutes at 146F. Should I wait… --- ## [Turkey size?](https://community.anovaculinary.com/t/turkey-size/291)
**Author:** [@Trebor](https://community.anovaculinary.com/u/Trebor)\ **Replies:** 5\ **Last updated:** [February 6, 2015, 7:04pm UTC](https://community.anovaculinary.com/t/turkey-size/291 "2015-02-06T19:04:47Z")
Tried to post this earlier but can't find it. If this is a re post let me know and I will delete it. (my first time posting on this site). How large of a turkey or chicken can I cook with this method. TIA. :smiley: --- ## [Prime Rib Roast- How long?](https://community.anovaculinary.com/t/prime-rib-roast-how-long/225)
**Author:** [@sotrt](https://community.anovaculinary.com/u/sotrt)\ **Replies:** 4\ **Last updated:** [January 25, 2015, 9:18pm UTC](https://community.anovaculinary.com/t/prime-rib-roast-how-long/225 "2015-01-25T21:18:27Z")
I'll be cooking a prime rib roast (aprox 7 pounds, no bones) on Christmas day. I've seen a bunch of diffrent times on the internet, ranging from 6 hours to 24 hours. Has anyone had any experience cooking prime rib with t… --- ## [Temperature Regulation](https://community.anovaculinary.com/t/temperature-regulation/267)
**Author:** [@M\_HAND](https://community.anovaculinary.com/u/M_HAND)\ **Replies:** 7\ **Last updated:** [January 21, 2015, 7:25pm UTC](https://community.anovaculinary.com/t/temperature-regulation/267 "2015-01-21T19:25:16Z")
One of my intended uses for the ANOVA ONE is to make yogurt. The culture temperature must be maintained at 110 degrees F. plus or minus 2 degrees, for 10 to 12 hours. Higher temperatures (118 degrees F) will kill the cul… --- ## [What does the cooking time range mean?](https://community.anovaculinary.com/t/what-does-the-cooking-time-range-mean/289)
**Author:** [@sailfree](https://community.anovaculinary.com/u/sailfree)\ **Replies:** 3\ **Last updated:** [January 15, 2015, 2:26am UTC](https://community.anovaculinary.com/t/what-does-the-cooking-time-range-mean/289 "2015-01-15T02:26:27Z")
For example, if the cooking time says 2 to 4 hours does it mean the food is done in 2 hours and overcooked after 4 hours??? Thanks --- ## [Pork loin chops time and temp question](https://community.anovaculinary.com/t/pork-loin-chops-time-and-temp-question/206)
**Author:** [@gwendelen](https://community.anovaculinary.com/u/gwendelen)\ **Replies:** 3\ **Last updated:** [January 8, 2015, 12:25am UTC](https://community.anovaculinary.com/t/pork-loin-chops-time-and-temp-question/206 "2015-01-08T00:25:52Z")
Bought a center pork loin roast tonight and sliced it into about 1 inch chops. Light presear in butter (per Kenji at serious eats - he has some good thoughts on Using the milk solids to your advantage browning wise). S… --- ## [Warmup and overall time](https://community.anovaculinary.com/t/warmup-and-overall-time/189)
**Author:** [@CCS](https://community.anovaculinary.com/u/CCS)\ **Replies:** 2\ **Last updated:** [December 12, 2014, 8:03pm UTC](https://community.anovaculinary.com/t/warmup-and-overall-time/189 "2014-12-12T20:03:16Z")
I read in one review that it took 4 hours for the water in a large pan to reach cooking temperature. I've looked but cannot find how this affects settings. Do you simply add a certain number of hours to the cooking-tim…