SOUS VIDE COOKING CHART - Recipes

SOUS VIDE COOKING CHART

BEEF

Brisket

Bottom Round Brisket Medium Rare Medium Medium Well

Flank Steak Rare Medium Rare Medium Medium Well Well Done

Flat Iron Steak

Rare

Medium Rare Medium Medium Well Well Done Hamburgers Rare Medium Rare Medium Medium Well Well Done Pot Roast (Chuck) Prime Rib Roast Medium Rare Medium Medium Well

PORK

Boneless Chops Bone-in Chops Baby Bay Ribs Country Style Ribs Ham - Cured

Thickness Temperature

Time (hours)

2-inch 4-inch 1 - 1 ?-inch

2-inch

1-inch

3 - 4-inch 5 - 6-inch

140 ?F

130 ?F 136 ?F 144 ?F

125 ?F 130 ?F 140 ?F 150 ?F 155 ?F

125 ?F 130 ?F 140 ?F 150 ?F 155 ?F

125 ?F 130 ?F 140 ?F 145 ?F 155 ?F 160 ?F

130 ?F 136 ?F 144 ?F

24 - 48

5 - 10 5 - 10 5 - 10

2 - 10 2 - 10 2 - 10 2 - 10 2 - 10

2 - 8 2 - 8 2 - 8 2 - 8 2 - 8

1 - 3 1 - 3 1 - 3 1 - 3 1 - 3 24 - 30

6 - 10 6 - 10 6 - 10

1-inch 1-inch

140 ?F 140 ?F 165 ?F 167 ?F 155 ?F

1 - 3 1 ? - 3 12 - 24 18 - 24 8 - 12

Thickness Temperature

Time (hours)

VISIT FOR SOUS VIDE RECIPES

Rib Eye, Sirloin and Porterhouse Steak

Rare Medium Rare Medium Medium Well Well Done Short Ribs Tenderloin Roast Rare Medium Rare Medium Medium Well Tenderloin Steak (Filet Mignon) Rare Medium Rare Medium Medium Well Well Done Tri-Tip Roast Rare Medium Rare Medium Veal Chop (Bone in) Rare Medium Rare Veal Shank

1-inch

1 - 1 ?-inch 1 ?-inch 3 - 4-inch

1 - 1 ?-inch 1 - 2-inch

125 ?F 130 ?F 140 ?F 150 ?F 155 ?F 167 ?F

131 ?F 135 ?F 140 ?F 150 ?F

125 ?F 130 ?F 140 ?F 150 ?F 155 ?F

131 ?F 135 ?F 140 ?F

129 ?F 134 ?F 167 ?F

1 - 6 1 - 6 1 - 6 1 - 6 1 - 6 24 - 36

3 - 6 3 - 6 3 - 6 3 - 6

1 - 6 1 - 6 1 - 6 1 - 6 1 - 6

5 - 10 5 - 10 5 - 10

3 - 6 3 - 6 24 - 36

Loin Roast Sausage Shoulder Tenderloin

VISIT FOR SOUS VIDE RECIPES

3-inch

144 ?F 165 ?F 175 ?F 145 ?F

4 - 6 18 - 24 12 - 24 1 ? - 4

1 3

SOUS VIDE COOKING CHART

LAMB

Lamb Chops Rare Medium Rare Medium Medium Well Well Done

Leg of Lamb (Bone-in) Medium Rare Medium Medium Well

Thickness Temperature

Time (hours)

126 ?F

1 - 3

131 ?F

1 - 3

140 ?F

1 - 3

150 ?F

1 - 3

155 ?F

1 - 3

130 ?F 144 ?F 150 ?F

18 - 24 18 - 24 18 - 24

POULTRY

Chicken Breast (Boneless) Chicken Breast (Bone-in) Chicken Thighs (Boneless) Chicken Thighs (Bone-in) Chicken (Whole) Cornish Game Hens

1-inch 1 ?-inch

140 ?F 147 ?F 158 ?F 165 ?F 148 ?F 155 ?F

1 - 3 2 - 6 4 - 8 2 - 6 5 - 7 6 - 8

FISH & SEAFOOD

Crab Legs

Codfish

1-inch

Flounder Fillet

1-inch

Halibut Fillet

2-inch

Lobster Tails

Octopus

1 ?-inch

Sea Bass Fillet

Scallops

1-inch

Salmon Fillet

144 ?F 136 ?F 122 ?F 122 ?F 130 ?F 171 ?F 122 ?F 126 ?F 122 ?F

30 - 90 minutes

20 - 40 minutes

30 - 60 minutes

40 - 60 minutes

20 - 45 minutes

4 - 7 hours

30 - 60 minutes

15 - 35 minutes

30 - 60 minutes

Thickness Temperature

Time (hours)

VISIT FOR SOUS VIDE RECIPES

Lamb Shank Rack of Lamb

Rare Medium Rare Medium Medium Well Well Done

167 ?F

18 - 36

126 ?F 137 ?F 145 ?F 150 ?F 155 ?F

2 - 3 2 - 3 2 - 3 2 - 3 2 - 3

VISIT FOR SOUS VIDE RECIPES

Duck Breast Duck Legs Duck Confit Turkey Breast (Boneless) Turkey Breast (Bone-in) Turkey Legs

1-inch 2-inch

136 ?F 149 ?F 158 ?F 146 ?F 150 ?F 165 ?F

1 ? - 4 1 ? - 4 16 - 24 2 - 8 2 - 8 8 - 10

VISIT FOR SOUS VIDE RECIPES

Shrimp Trout

1-inch 1 ?-inch

135 ?F 132 ?F

15 - 30 minutes

30 - 60 minutes

Tuna Steak

1-inch

Rare Medium Rare Medium Well Done

105 ?F 110 ?F 115 ?F 122 ?F

30 - 60 minutes

30 - 60 minutes

30 - 60 minutes

30 - 60 minutes

Tuna - Ahi Loin

1 ?-inch

Rare

109 ?F

45 - 60 minutes

2 3

SOUS VIDE COOKING CHART

Thickness Temperature Time

VEGETABLES

Artichoke Hearts Asparagus Beets Broccoli Florets Brussels Sprouts Carrots Cauliflower Florets Corn on the Cob

?-inch

halved ?-inch

190 ?F 183 ?F 194 ?F 183 ?F 185 ?F 185 ?F 185 ?F 185 ?F

1 - 2 hours

20 - 45 minutes

1 ? - 2 hours

20 - 30 minutes

40 - 60 minutes

30 - 60 minutes

25 - 35 minutes

30 - 60 minutes

FRUIT

Apples (diced or sliced) Bananas Cherries

183 ?F 183 ?F 158 ?F

35 - 50 minutes

25 - 35 minutes

25 - 35 minutes

EGGS

Runny Barely Poached Set - Creamy Yolk Set - Fudgy Yolk

145 ?F 147 ?F 147 ?F

45 minutes

45 minutes

60 minutes

DAIRY

Cr?me Anglaise Custard

173 ?F 176 ?F

1 hour 1 hour

Thickness Temperature Time

VISIT FOR SOUS VIDE RECIPES

Eggplant (cubed or sliced)

1-inch

Green Beans

Onions (diced or sliced)

Squash (cubed or sliced)

Sweet Potatoes (cubed or sliced)

Parsnips

1-inch 1-inch ?-inch

Potatoes (wedges or slices) ?-inch

183 ?F 185 ?F 185 ?F 194 ?F 194 ?F 185 ?F 185 ?F

30 - 45 minutes

30 - 60 minutes

30 - 90 minutes

30 - 45 minutes

30 - 60 minutes

30 - 60 minutes

30 - 120 minutes

VISIT FOR SOUS VIDE RECIPES

Pears (diced or sliced) Pineapples (cubed)

183 ?F 167 ?F

35 - 50 minutes

25 - 35 minutes

Soft-boiled Hard-boiled Egg Bites

VISIT FOR SOUS VIDE RECIPES

163 ?F 167 ?F 185 ?F

25 minutes

45 minutes

45 - 60 minutes

Pudding Yogurt

VISIT FOR SOUS VIDE RECIPES

176 ?F 110 ?F

1 hour

12 - 24 hours

3 3

 ................
................

In order to avoid copyright disputes, this page is only a partial summary.

Google Online Preview   Download