I bought a slow cooker:
and connected it to a temperature controller:
Usually precise temperature control is employed in sous-vide, but I don't want to cook food in plastic bags, only I want to adopt to precise temperature control for making the perfect tender goulash out of cheap goulash beef meat (which can be almost any part of beef which is not nice enough to be sold as a prime part).
I am not going to sear the meat, because of AGEs concern.
So I am cutting the meat into pieces, putting in the slow cooker with vegetables (little or no liquid, the meat and vegetables is gonna give off plenty of its own), and then sticking the temperature controller probe into a piece of meat through a small hole in the lid.
Now I am wondering what temperature and time would be ideal for this exercise? I know I will need to experiment myself, but maybe someone already did this, and if not, at least what values to start experimenting not to have to many failed dinners, and also not have to wait unnecessarily long.
I can probably set it to 65°C (150°F) and wait 3 days, but is it likely to produce a better goulash then some higher temperature at which it will be done in 8 hours? There is probably some point in decreasing temperature and increasing time at which the improvement is infinitesimal or even negative.
Bear in mind in there there are also vegetables like carrots, celery root, parsley root, leeks, radish, swede/rutabaga, and I would prefer them not to be completely unrecognizable.