Wondering

Robert_Feleppa_423755

Hi All

Im only new to this and loving it already.I have a couple of questions. On the web page it has a printable cooking chart that shows you times and teperatures to use,what I would like to know is what happens if you leave it in there longer Ie:Beef medium rare is 1:30 max 3:00 what happens after the 3 hr mark

and secondly how do you work out how long to cook something for ie whole Quails

FrankM_3301

In general, over time, the texture of proteins changes when cooking sous vide. Sometimes this is desirable (short ribs or oxtail, for example) sometimes it is not (a medium rare steak). However, in the end, it is personal preference. In either case, as long as you follow proper handling and cooking it will be safe to eat.

I love quail. Personally, I would never cook it sous vide. They cook so quickly, and I am looking to crisp the skin. I don't see the advantage of using sous vide in this case. However, if you just google "sous vide quail" you will find numerous recipes.