I am familiar with Sous-vide, but don't like the texture it produces. Unless it is Filet Mignon, then that jelly like texture is desirable...
If it's jelly it's been cooked too long.
I cook ribs, flank steak, lamb shanks, 48-72 hours. Time should be reduced if marinated or other techniques have been used to break-down proteins.
Chicken typically no more than 4 hours, preferably no more than 2. Fine steaks no more than 4. (I cook a thick prime aged ribeye 4 hours, because of the lack of moisture. Wet-aged should not cook as long.)
Fish typically no more than 1/2 hour. You cannot cook fish Sous Vide' to food safety standards unless you like it flakey. But I do it anyway at 117f. (If you would eat it raw, try it sous vide').
BTW, simple temperature-based food-safety standards are extremely dumbed-down. They are designed to provide safety with almost no cooking time at the indicated temperature. Sous vide' typically uses (FDA-approved) time/temperature curves for pasteurization. (Sous vide' is not a great choice for cooking meat immune-compromised individuals, but, then again, neither is *any* cooking technique - you are just going to over-cook the meat in order the sterilize. OTOH, vegetable cooking temperatures are much higher and would be fine (180F or so.) but not as often used for vegetables.
I generally use a slow indirect heat to get to the desired done-ness, then hit it with high heat.
Pretty much the same idea. Sous Vide' just takes it to an extreme. "doneness" is controlled by temperature. If you limit temp to the doneness temperature, you cannot mess up doneness - it is impossible. (But you can cook it down to jelly... a perfect, medium-rate (or, your choice) jelly...) You are cooking at the desired terminal temperature.
Some things are impossible. You can't cook an extremely thick piece of fish, for example. The outside would turn to mush before the inside is cooked. And the microbes would be having a field-day.