Originally Posted by FrankZ
The leg quarters were very nice. I finished them with a torch. Nice hint of apple with the meat. A little tougher than I would have thought, but it might have been an old goose.........
Frank, I've been working with sous vide cooking for a while now, and I've learned a few things by trial & error.
Tender cuts of meat (steaks & chops, etc) only need to be left in the bath until they reach temp all the way through. For 1 inch thick cuts, that often means 30 minutes to 1 hour.
Tougher cuts of meat (like your thighs) not only need to reach temp, but they need to spend an amount of time at that temp to dissolve the cartilage and fat and break down to the tenderness we expect from a braise. I do duck legs at 165F for 10-12 hours. I've never done goose, but instinct tells me it will probably need longer. I found the whole time/temp thing to be quite a learning experience.
If you like the science stuff behind cooking, the concept is similar to pasteurization. High temp/short time. Low temp/long time. Since sous vide is by its very nature low temp, you need the longer times to tenderize tough cuts of meat. At one extreme is a corned beef - 36 hours at 160F is perfect.