Why do sous vide cooking times vary so much?

Chef's answer
The variance in the time in these recipes is to indicate the range to produce a more tender result. The longer you cook meat sous vide, typically the more tender the result. The wonderful thing is that the level of doneness (rare----well done) doesn't increase, only how much the proteins break down (tenderness).
Frequently asked Questions 🎓
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Although the original recipe has you preparing the dish a la minute, I sear the scallops ahead of time and reheat them in the butter sauce that is a basic buerre blanc flavored with Italian parsley and chives. The sauce also can be partially prepared ahead of time. You can saute the shallots and reduce the wine.
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Although the original recipe has you preparing the dish a la minute, I sear the scallops ahead of time and reheat them in the butter sauce that is a basic buerre blanc flavored with Italian parsley and chives. The sauce also can be partially prepared ahead of time. You can saute the shallots and reduce the wine.
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Yes, when you have a lot to make, cooking bacon in advance is a good idea. I would cook the bacon just until it starts to get crisp. That way when it comes time to reheat it you can reheat it until it's just crisp. ... It's best to reheat the bacon in the oven or in the toaster oven if you're not reheating a lot.
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Bacon is a great make-ahead dish. Bake it before your event, throw it in the fridge, then microwave on a paper towel lined plate just before serving. If you plan to do this, you may want to under bake the bacon by a couple minutes so it is perfect when you serve.
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Meatloaf is a great make-ahead recipe that you can completely prepare and assemble ahead of time. Once assembled, simply wrap the prepared loaf in foil or plastic wrap and store it overnight in the fridge to bake the next day. You can also freeze assembled meatloaf.
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Make-Ahead Meatloaf: Meatloaf is a great make-ahead recipe that you can completely prepare and assemble ahead of time. Once assembled, simply wrap the prepared loaf in foil or plastic wrap and store it overnight in the fridge to bake the next day. You can also freeze assembled meatloaf.
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Lobsters are harvested year-round in Maine and New Hampshire. However, the majority are caught between late June and late December when the lobsters are the most active. Lobsters are also harvested during the winter and early spring months, but in smaller quantities.
A few more cooking questions 📍

Should I remove the fat cap on pork shoulder?

What is a Fat Cap? On many large cuts of meat like pork shoulder, there is a fat cap, a layer of hard white fat that sits on top of the meat. ... You do not need to remove all of the fat, and you should be careful not to trim too much, so you do not remove any of the meat below.

What side dish goes with Swiss steak?

Swiss Steak is a perfect family dinner.

What is the difference between lard and bacon grease?

Lard is considered a pure fat with a delicate flavor. All other pork fats can be rendered down the same way but are not as good as Lard, we just refer to those rendered fats as "pork fat." Bacon Grease is the byproduct of cooking bacon.

Can you Premake meatloaf?

Can You Make Meatloaf Ahead of Time? YES! Meatloaf is a great make-ahead recipe that you can completely prepare and assemble ahead of time. Once assembled, simply wrap the prepared loaf in foil or plastic wrap and store it overnight in the fridge to bake the next day.

How long does food poisoning from milk last?

Salmonella. Salmonella bacteria are often found in raw or undercooked meat, raw eggs, milk, and other dairy products. The incubation period is usually between 12 and 72 hours. The symptoms usually last around four to seven days.

Does water go in meatloaf?

When it comes to a juicy meatloaf, the right ratio of lean meat to fat is an important thing to take into consideration. ... By adding some water to your meatloaf mixture, you'll be able to make up for that loss of fat and ensure that your ground turkey meatloaf comes out healthy, juicy, and delicious.

Can dogs eat chicken stomach?

Chicken stomachs consist of pure muscle meat and provide protein to dogs and as well as including additional nutrients. Naturally grain-free, they are also suitable for food-sensitive or allergic dogs. ... Chicken stomachs are suitable for all dogs, large or small and are a useful supplement to the daily feed ration..

How do you dry age corned beef?

To dry-age the brisket, place it in the UMAi Dry bags and put it in the fridge for 75 days: 1 Prime Brisket.

Is pepperoni a salami?

Pepperoni is an American variety of salami, made from cured pork and beef seasoned with paprika or other chili pepper. Pepperoni is characteristically soft, slightly smoky, and bright red in color. Thinly sliced pepperoni is a popular pizza topping in American pizzerias..

Is it better to freeze meatloaf cooked or uncooked?

A: What a thoughtful gesture! Meatloaf can be frozen either fully cooked and cooled or raw ready to bake. Wrap each meatloaf tightly to prevent freezer burn or contamination from raw meat. Whichever method you use, be sure to defrost meat loaf thoroughly in refrigerator before baking or reheating.

What temperature is roast lamb cooked at?

60 degrees C = medium rare, pink in the middle, lots of juice. 70 degrees C = medium well, still slightly pink, but cooked. 75 degrees C = well done, cooked through to the bone.
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