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Beginner SV question

Brandon__67713

So I read this:

"The beauty of sous-vide cooking is that since you are cooking your steak in a 130°F water bath to begin with, there is absolutely no chance your meat will ever get above that temperature. Guests are an hour late? No problem—leave the steaks in the water bath, and they'll be exactly the same an hour later."

If this is true, why is there debate on time based of thickness etc.? Should we say that fish should be X temperature so leave it in for atleast X minutes or longer. So if the above is correct and it will be the same 1 hour later, what about 1 day later?

Sorry if this is simple, but just getting started.

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Brandon__67713

Perfect!

Chris_Young_80640

@Brandon – Leaving a cut of meat or seafood in for, say, an additional 10% of the cooking time will change almost nothing. But over time, things will eventually change. It won't get any hotter—equilibrium is equilibrium—but at the elevated temperatures, textures will eventually start to change, mostly as a result of proteins like collagen slowly beginning to unwind into gelatin. In tough cuts this is exactly what we want, but in tender cuts, well, there is such a thing as too tender.

We will explore this in the class, but does this help answer your question for now?

seijoed

If we take beef or pork first - what you are talking about is ranges

(And if anything here is wrong, please chime in)

So for say a steak - you usually give a range for where the protein is

nice and does not break down connective tissues and start becoming mushy,

that range depending on cut can be 2-6h or for more tough cuts far more

since you want the meat to start breaking down.

The thickness is what determines the time to reach a core temperature, the thicker

the cut, the longer it'll take to reach that set temperature, since it isn't going to

be ny warmer than that - it will just stay the "same" within that time range.

Fish and seafood acts a little bit differently, it cooks faster, is usually served at lower

temperatures and it will firm or get mushy really quickly so it is a different beast.