I plan to apply for PhD in Finance/Statistics next semester, and hence searched for potential supervisors.

An issue I have is that many interesting candidates are above age 60, and in Germany Professors retire at 65, such that a subsequent post-doc/habilitation would most likely require a different supervisor after PhD. One Professor just started his position at age 40, but so he has not many notable publications and I am unsure whether he might change university soon (he just changed it from another 4 years position).

Could someone advise me on the importance of age for selecting a PhD supervisor in context of a long-term future academic career?

The time for PhD would be 4-5 years, and PostDoc/Habilitation/AssociateProf usually again 4-6 years, with goal of potentially becoming Full Professor in Finance/Statistics.


Question: Is lots of red juice normal when making sous-vide steak?
Answer: Pretty much...yes, but you can fix it!.

When you properly sous vide or very slow cook anything, you'll retain more of the myoglobin color because of the even cooking that often doesn't go above 140 at all.  So a properly cooked steak like this will retain much more of its red colored myoglobin.  Simply put, the meat will have more red juices to release! (Its a great, great thing about sous vide.)

As @Ronald mentions, the other thing is the resting of the meat.  It's an important step as the muscle fibers relax after the heat is off and hold juices better then.  An often misstep for the home cook is they allow a hot piece of meat to rest on a flat, solid surface.  This causes the bottom of the meat to steam against the board, open the fibers in the meat more, and release the juices on to the board.  Rest your meat on a raised baking rack so that it has air circulation all around it.  

After a short rest - for most steak 10 minutes is fine, then you can cut into the steak.  Use a very sharp knife to slice.  The meat here is essentially a sponge and you don't want to compress it and squeeze out the juices.  A dull knife will do this and you'll lose more juice on the cutting board again.  Use a sharp knife and apply steady, even, but light pressure while slicing - let the edge do the work (if it won't, sharpen the knife more).