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Sous Vide Recovery Time

robert.c.brown15

Any need to adjust when I start the timer for doing something sensitive like fish or eggs in relation to how much the temperature drops? Last time I did 75C eggs for 14 minutes it took 40 seconds for the temp. to get back to 75C. Tonight's shrimp took a minute or so to get back to 70C.

Should I wait til the temp. gets back up to start the timer? I'm not new to sous vide, but just got a Joule so I'm sous videing much more now.

Thanks.

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tshewman

Really shouldn't have a great impact. If concerned set the temp a degree higher and lower the temp when you place the product in the bath. As a fyi Its common for the product to be about 1deg less than the water temp regardless.

robert.c.brown15

Good idea! I'll do that.