How to adjust cooking time?

Kelly_910788

Newbies to sous-vide (Joule was a Christmas gift).  Looking forward to trying a couple ribeyes but wanted to check our understanding first....

- It appears that the amount of meat being cooked does not affect the cook time. Correct?

- Many recipes ask how thick the meat is and do provide different cook times... how do I adjust for a thickness not listed? As an example, 1 inch chicken breasts cook 45 mins. 1.5 inch cook for 90 minutes. We have cutlets that are 1/2 inch?

- if we’re cooking to multiple temperatures / doneness, you cook the highest temp (most done) pieces first, leave them in the water, let the water cool to cooler (more rare) temp and then cook those pieces (with the more done piece hanging out and keeping warm)?

Thanks in advance...

FrankM_3301

Question 1: Correct, just make sure there is room for circulation.

Question 2: See the work of Douglas Baldwin for precision. Alternately, use 45 minutes with no ill effects.

Question 3: Generally true, though keep in mind that length of stay in the water bath impacts the texture of your protein. Depending on what you are cooking this can be a good thing or a bad thing.