Yes, you can overcook food when using the sous vide method if you leave it in the water bath for too long, resulting in a mushy texture.
Chicken should be cooked at a temperature of 165F (74C) when using the sous vide method.
The ideal temperature for cooking shrimp using the sous vide method is around 135F to 140F.
The recommended temperature for cooking a medium steak using the sous vide method is 135F (57C).
The recommended temperature for cooking a pork chop using the sous vide method is 140F (60C).
The recommended temperature for cooking filet mignon using the sous vide method is 130F to 135F.
The recommended temperature for cooking pork using the sous vide method is 140-145F (60-63C).
The ideal temperature for cooking a medium rare steak using the sous vide method is 130F (54C).
The ideal temperature for cooking flank steak using the sous vide method is around 130-135F (54-57C).
The recommended time and temperature for cooking a steak using the sous vide method is 130F (54.4C) for 1 to 4 hours.
Steak cooked using the sous vide method should be cooked for 1 to 4 hours, depending on the desired level of doneness.
The recommended temperature for cooking a New York strip steak using the sous vide method is 130F to 135F.
A ribeye steak should be cooked for 1 to 4 hours using the sous vide method, depending on the desired level of doneness.