Hi, my name is Guillermo, from Argentina, i´m new on sous vide cooking. I been doing my first tries, and not always with the results expected. I.e i cooked a rib eye for 2hr, with pretty good results, i tried with 7hr, expecting to have a more tender piece, but it dries a lot, and not tender as expected. So basically here´s my questions, longer terms=more tender, or not necessarily? What about a steak vs a full piece of meat like file mignon? Full piece of meet should be cooked at very long times like 18Hr? and steaks only 2hs?
Thanks in advance
