Read The Everything Guide to Cooking Sous Vide Online
Authors: Steve Cylka
The Everything Guide to Cooking Sous Vide (33 page)
Appendix A
Time and Temperature Charts
Doneness Target Temperatures
| FOOD | DONENESS | TEMPERATURE | |
|---|---|---|---|
| °F | °C | ||
| BEEF, VEAL, LAMB, GAME | Rare | 120 | 49 |
| Medium Rare | 134 | 56.5 | |
| Medium | 140 | 60 | |
| Medium Well | 150 | 65.5 | |
| Well Done | 160 and over | 71 and over | |
| PORK | Medium Rare | 134 | 56.5 |
| Medium | 140 | 60 | |
| Well Done | 160 and over | 71 and over | |
| POULTRY, White Meat | Medium | 140–146 | 60–63 |
| DUCK, White Meat | Medium Rare | 134 | 56.5 |
| POULTRY, Dark Meat | Well Done | 176 | 80 |
| FISH, SEAFOOD | Rare | 116 | 47 |
| Medium Rare | 126 | 52 | |
| Medium | 140 | 60 | |
| VEGETABLES, FRUITS | — | 183–190 | 84–87 |
| EGGS | Soft Cooked | 147 or 167 | 64 or 75 |
| Hard Cooked | 160 | 71 | |
| Scrambled | 167 | 75 | |
| Pasteurized | 135 | 57 |
CAUTION: Raw or unpasteurized food must never be consumed by immune compromised or highly susceptible individuals. The United States Food Code recommends that, for safety, food should not be kept between 41°F (5°C) and 130°F (54.5°C) for longer than four hours.
Used with permission of Eades Appliance Technology, LLC/SousVide Supreme®
www.sousvidesupreme.com
.
Recommended Cooking Temperatures and Times
| FOOD | THICKNESS 1 | TEMPERATURE | TIME | |||
|---|---|---|---|---|---|---|
| inch | cm | °F | °C | min | max | |
BEEF, VEAL, LAMB, GAME | ||||||
| Tender Cuts | 1 | 2.5 | 134 or higher | 56.5 or higher | 1 hr | 4 hrs |
| Tenderloin, Rib-eye, T-bone, Chops, Cutlets | 2 | 5 | 134 or higher | 56.5 or higher | 3 hrs | 6 hrs |
Tough Cuts and Grassfed | ||||||
| Bison, Game | 1 | 2.5 | 134 or higher | 56.5 or higher | 8–10 hrs | 12–24 hrs |
| Lamb Roast or Leg | 2.75 | 7 | 134 or higher | 56.5 or higher | 10 hrs | 24–48 hrs |
| Spare Ribs 2 | 5 | 134 or higher | 56.5 or higher | 24 hrs | 48–72 hrs | |
| Flank Steak, Brisket | 1 | 2.5 | 134 or higher | 56.5 or higher | 8 hrs | 24 hrs |
| 2 | 5 | 134 or higher | 56.5 or higher | 12 hrs | 30 hrs | |
PORK | ||||||
| Tenderloin | 1.5 | 4 | 134 or higher | 56.5 or higher | 90 min 6–8 hrs | |
| Baby Back Ribs | 165 | 74 | 4–8 hrs | 24 hrs | ||
| Chops, Cutlets | 1 | 2.5 | 134 or higher | 56.5 or higher | 2–4 hrs | 6–8 hrs |
| 2 | 5 | 134 or higher | 56.5 or higher | 4–6 hrs | 8–10 hrs | |
| Roast | 2.75 | 7 | 160–176 | 71–80 | 12 hrs | 30 hrs |
| Spare Ribs 2.75 | 7 | 160–176 | 71–80 | 12 hrs | 30 hrs | |
| Belly (quick) | 2 | 5 | 185 | 85 | 5 hrs | 8 hrs |
| Belly (slow) | 2 | 5 | 167 | 75 | 24 hrs | 48–72 hrs |
POULTRY | ||||||
White Meat | ||||||
| Chicken Breast, bone in | 2 | 5 | 146 or higher | 63.5 or higher | 2.5 hrs 4–6 hrs | |
| Chicken Breast, boneless | 1 | 2.5 | 146 or higher | 63.5 or higher | 1 hr | 2–4 hrs |
| Turkey Breast, bone in | 2.75 | 7 | 146 or higher | 63.5 or higher | 4 hrs | 6–8 hrs |
| Turkey Breast, boneless | 2 | 5 | 146 or higher | 63.5 or higher | 2.5 hrs 4–6 hrs | |
| Duck Breast | 1 | 2.5 | 134 or higher | 63.5 or higher | 90 min 4–6 hrs | |
Dark Meat | ||||||
| Chicken Leg or Thigh, bone in | 165–176 | 74–80 | 4 hrs | 6–8 hrs | ||
| Chicken Thigh, boneless | 1 | 2.5 | 165–176 | 74–80 | 2 hrs | 4–6 hrs |
| Turkey Leg or Thigh | 165–176 | 74–80 | 8 hrs | 10 hrs | ||
| Duck Leg | 165–176 | 74–80 | 8 hrs | 18 hrs | ||
| Split Game Hen | 2.75 | 7 | 150 or higher | 65.5 or higher | 6 hrs | 8 hrs |
Recommended Cooking Temperatures and Times
| FOOD | THICKNESS 1 | TEMPERATURE | TIME | |||
|---|---|---|---|---|---|---|
| inch | cm | °F | °C | min | max | |
SEAFOOD | ||||||
| Fish | 0.5 – 1 1.25 - 2.5 | 126 or higher | 52 or higher | 20 min 30 min | ||
| Tuna, Halibut, Snapper, Sole, | 1 – 2 | 2.5 – 5 126 or higher | 52 or higher | 30 min 40 min | ||
Salmon, Trout, Mackerel | ||||||
Crustaceans, Mollusks | ||||||
| Lobster | 1 | 2.5 | 140 | 60 | 45 min 60 min | |
| Scallops | 1 | 2.5 | 140 | 60 | 40 min 60 min | |
| Shrimp | jumbo | jumbo | 140 | 60 | 30 min 40 min | |
VEGETABLES | ||||||
| Root up to 1 up to 2.5 | 183 | 84 | 1–2 hrs | 4 hrs | ||
| Carrots, Parsnips, Potato, | 1 – 2 | 2.5 – 5 183 | 84 | 2.5 hrs 4 hrs | ||
Turnips, Celery Root, Beets | ||||||
| Tender | up to 1 up to 2.5 | 183 | 84 | 30 min 1.5 hrs | ||
Asparagus, Broccoli, Corn, | ||||||
Cauliflower, Eggplant, Onions, | ||||||
Green Beans, Fennel, Squash, | ||||||
Fresh Peas | ||||||
FRUIT | ||||||
| Firm | up to 1 up to 2.5 | 183 | 84 | 45 min 2 hrs | ||
Apple, Pear | ||||||
| Soft up to 1 up to 2.5 | 183 | 84 | 30 min 1 hr | |||
Peach, Apricot, Plum, Mango, | ||||||
Papaya, Nectarine, Berries | ||||||
EGGS | ||||||
| Soft-cooked in shell (quick) | large | large | 167 | 75 | 15 min 18 min | |
| Soft-cooked in shell (slow) | large | large | 146 | 63.5 | 45 min 1.5 hrs | |
| Hard-cooked in shell | large | large | 160 | 71 | 45 min 1.5 hrs | |
| Pasteurized in shell | large | large | 135 | 57 | 1.25 hrs | 2 hrs |
| Scrambled (5 eggs) | large | large | 167 | 75 | 20 min 20 min |
