Asked by on Sunday, November 02
How to calculate time if beef is more than 1" thick? For instance, a 2" thick filet mignon ought to take longer than a 1". Is there a chart or formula? I've heard it's not intuitive.

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You can get all the times from my thickness rulers here: <br /><a href=""></a>
Answered by Jason Logsdon on Monday, November 03
You can also find a lot of sous vide information, as well as over 100 recipes, in our book Beginning Sous Vide which you can get at or as a pdf download.

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