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But leave it in too long, and it will become mushy.

Is it a tender cut of meat or a tough cut of meat? A tough cut of meat will require additional time and/or a higher temperature to become tender.To decide upon the time and temperature, you will have to take the following factors into account: This will hopefully shorten your learning curve. In this article I will explain how you can confidently choose the time and temperature to cook meat sous-vide. Since you have two variables (time and temperature) to consider, it takes a longer time to gain experience. It allows you to achieve a much higher level of precision, but this also means that you have higher expectations. With sous-vide cooking it is not just about time, but also about temperature. With conventional cooking it is easier to see or feel if the food is cooked to your liking. Sous-vide is quite new, and it provides less visual and tactual clues to what is going on. And even though such methods are not fool proof, we feel comfortable because we have grown up seeing others cook that way. We all know easy rules like bake a turkey for 20 minutes per pound. In conventional cooking using a pan on the stove, the oven, or a barbecue grill, the cooking time is the main variable you have to decide upon.