> Just out of curiosity, is ramping the temp over time somehow more risky with sous vide No, the sous-vide technical crowd just tends to be more paranoid about this sort of thing. If you're cooking to 160 for more than couple hours, there's no need for probing. You can try 150 to retain some of that rawer meat "flavor". The thing to watch out for in ground-up meats is that bigger peices of tendony-type bits gelatize much slower than the meat, so avoid those in the mix if you want short/low temp. Same for meats like chuck blade where the meat tenderizes much faster than the tendon edges and therefore less unsuitable for sous-vide unless you seperate.