Better, but still a bit strange

Regarding my previous post and the inability to select the correct thickness and the temperature, the problems are these: The app attempts to predict the thickness of the food based on what you tell it the food is. Selecting a salmon filet limits the maximum thickness to 1-3/16in. Thats nuts. In the Pacific Northwest we have BIG salmon. Why limit the thickness to what the author of the app thinks it might be? Its as though the author is trying to argue with reality. Thats the road to madness! :)

Also, my mistake, the final temperature can be overridden if you select final core temperature and then "Allow full temperature range." I retract my previous comment and apologize to the developer. User error. PEBKAC.

But I still remain puzzled. The Modernist Cuisine at Home has a recipe that suggests that salmon should be cooked at 115F for perhaps 30 minutes. This app predicts that the to cook this piece of salmon should be....wait for it.... 1 hour 55 minutes (and 31 seconds). Huh? I used a Vernier thermocouple sensor with a type K hypodermic probe, recording the data with a Labquest 2, and carefully placed at the thermocouple tip at the core of the salmon. The core temperature equalled the water temperature after 30 minutes as predicted by Modernist Cuisine.

The salmon was superb just cooked as Modernist Cuisine at Homes recipe suggested, incidentally. No trace of being undercooked. No trace of being overcooked. Sous vide is the way to go.

But Im therefore puzzled as to the disparity in the cooking times? 30 minutes versus two hours? Somethings not right. This time, I dont think its me.

Ajohnsonlaird about SousVide Dash, v3.2.2