Ok but limited
Seems to be the minimum times compared to the table of suggested times by VacMaster and other manufacturers. Does not contain turkey, duck or game hen which are quite different than chicken (Poultry). No vegetables or fruits are included.
It seems to rely mainly on the thickness to increase the time to meet the minimum cooking time table I have been using. Maybe some of the shapes could be better defined for the novice.
It seems very important to bag the item then measure thickness and add 1/4 or 1/2 inch at least then “Cook to Pasteurize to Core” at “FDA Sugg.” temperature from a cold refrigerator (37F).
Very precise interrelated inputs points. A novice at Sous Vide needs to add thickness (for sure), Cook to P~ Core, and add “tenderness time” to the inputs. Always add more time to the minimum or “Total Time” displayed. Better food, safer product.
Overall a good guide for professionals but lacking some important foods that are outstanding Sous Vide products. In the kitchen, printed tables are quicker and easier to use with know results. A good beginning. Hope there are updates planned. Especially in equipment selection.
C Brewer about
SousVide Dash, v4.0