Super positive experience with sous vide cooking so far!
Love everything about it: idiot proofness, simplicity, usability (I am not afraid of buying different types of meat (or organs)), convenience (cooking in advance!!), final output (getting just what you want every time (well still learning, so most of the time)).
So far I’ve cooked:
Loving it! 
Just watch beef burgers if your not grounding them yourself they need to be cooked higher temps for safety is what I’ve read? I may be wrong?
The cooking time doesn’t affect the doneness - only the temperature.
For tougher cuts of meat you need to cook longer.
I know - sous vide is an entirely different way of cooking.
Medium rare would be around 135F
Check out this thread. I pushed pics of some of my beef and the temps. The London Broil was cooked for 24 hours and still red-pink inside
Yeah I have it at 135, I was just wondering how long I should cook it for! Been about 8 hours in so far! I’ll leave it overnight!
You can always take it out and cut into it and see if it is tender enough… and if not, put it back in the water bath.
Won’t hurt going overnight. I did that with a thick London Broil and it came out just fine.
I’ll take it out and cut it soon, it’s been about 21 hours so I think it should be good to go!
Well, it didn’t stay as pink as you wanted, because the temp was too high for that to happen.
I actually had it about 132 overnight as this is about medium rare? I haven’t done long Sous Vide cooks so im new to it!
That’s halfway between medium rare and medium, Ash. See how you like it, and you can adjust the temperature in the future if need be. I bet you’ll like it. Maybe go 129 or 130 next time?
Thanks for the link! It tasted fine but I always like mine a little pinker so next batch I’ll try about 129 and see how that does! Still came out way softer than other cooking methods!
Yeah - the ‘softer’ thing. 
Longer cook times make it softer and more tender - even cheaper and comparatively tough cuts of meat can be amazing.
So, this is the rump steak I got last week, cooked for 30 hours at 53C then shocked in the icebath and froze. Yesterday, I got it out of ther freezer and into the SV @53C at 5PM, then at it about 90 minutes later.
Overall, excellent. I still think the SV machine is dying and the temp is getting around (thus it’s overdone), but this method went exactly to plan, and was great. Very easy way to have a 30 hour steak whenever you want it, no planning required.
