Sous vide cheeks of various meats

[Montreal]

Hi Everyone.

It is kind of nice to see that so many people are willing to share their passion on the net.

Might sound like a silly question but I am wondering if all cheek are equals. What I mean by this is, Can I cook all my cheek at the same temp for the same time and get similar results.

In other words. If I cook my Pork Cheeks at 74 Celcius for 12 hours, would I get the same tenderness in all 3 type of meat ?

Also in Thomas keller Book he does his Veal Cheek at 84 Celcius for 8 Hours. Is their such thing as a matrix that shows that if you increase your temp by 1 degree your cooking time is reduced by how much? Or the temp is more for how you want your meat and the time is optimal. For instance I am assuming that if Thomas keller cook his cheek at 84 degrees it is because trial an error showed him that cheek as the best texture that he is looking for at that temp and they are perfectly cooked after 8 hours?

Iphone has an APP for sous vide. I tried their recommandation for fois gras and it was right on the money. However, they recommend beef cheek for 2 days at 74 degree... mine came apart after 20 hours. OOPS

Hope I am making sense, if not I will try again

Thanks in advance and I am curious what the reponse will be.

[runwestierun]

We have a giant sous vide topic already in progress here, it might help you:

I use Baldwin's matrix, I found it in that same thread:

http://amath.colorado.edu/~baldwind/sous-vide.html