I almost always pic ' lower ' temps when I SV
ChikenBr and TurkeyBr are an exception , as 140 is as low as i go for some reason.
I pick the lower temps , because SV give you any degree of tenderness you want
as tenderness is time , not temp related.
higher temps contract the meat fibers , and that extrudes juices and flavor.
why not keep as much of that in the meat ? you could not do this pre-SV.
B's does have some ' braise ' temps for Lamb shanks :
Well - slow 160 F 1 - 2 days
Well - quick 175 f 12 - 24 hours
maybe you like the texture of traditional braise ?
but outside of a tasty ' sauce ' that came from the meat
the meat itself may be tender , but its going to be ' dry ' in the mouth.
there is a reason traditional braises are better the next day :
some of the flavor and fluid in the ' sauce ' goes back into the meat.
I prefer to leave that in the meat from the Get Go .
YMMV
[ed.: rotuts has been waiting use use YMMV for some time now ]
