Jamieson22 heat transfer thermodynamics. Speed of the internal temp rise. Heat transfers between two things in relation to the temperature difference. If you set 160 in the water, the meat internal temp will approach 160 asymptotically, tapering off below it and approaxhing super slowly.
By setting 170 or so and just monitoring temp, the meat IT will get to 160 waaay faster. There is no cooking benefit going on at 160, you are just reaching the USDA instantaneous kill temp for meat pathogens. To my mind, faster I get there and stop and cool, less issues with my fat sitting at 160 and melting out due to long exposure.
I set 170 to 175, stick a probe in the meat, as it approaches 160, like 159, I might pull the water temp down to 163 so I don’t race past it.
In my pic, you can see I had sous vide at 167, actual water temp was 163. It was taking longer than I wanter to reach IT 160, so I was heating it up a bit.
But yeah, if you don’t mind sitting around extra time that IS a huge benefit of sous vide, that I use for steak all the time. But after 4 hours on these meat sticks and kids clamoring to eat them, I don’t want to waste any extra time at end