Sous Vide
| Temperature | Duration | Notes |
|---|
| Carrots | 85°C | 1:00 | |
| Chicken Breast | 63.5°C | 1:30 ~ 3:00 | |
| Chicken Breast - salad | 71.0°C | 2:00 | A bit drier / stringier; perfect for cold salads, etc. |
| Eggs - pasteurized | 58.0°C | 0:58 | Schuman et al., 1997 |
| Eggs - pasteurized | 57.0°C | 1:15 | Schuman et al., 1997 |
| Eggs - soft | 62.0°C | 0:45 | Perhaps a little too soft? |
| Eggs - soft | 63.0°C | 1:00 | |
| Eggs - soft, quick | 75.0°C | 0:13 | Sous Vide Egg |
| Pork | 62.0°C | 1:00 | A bit over-cooked? |
| Roast - Blade | 60.0°C | 27:00 | Did 27 hours with Cate & Jonno - delicious!! |
| Roast - Lamb | 60.0°C | | 10 hours was great, 50 hours even better :D |
| Salmon | 60.0°C | 0:40 ~ 1:00 | |
| Short ribs | 62.0°C | 72:00 | |
| Silverside | 60.0°C | 48:00+ | Sear in a pan first; 50hrs - delicious, 75hrs - amazing! :D |
| Steak | 60.0°C | See below | See below |
Steak
Temperature
- Chef-Recommended Temps
- USDA recommends a minimum of 62.8°C; this is somewhat inflated based on the
need to hold the temperature for several seconds, so sous vide can go lower as
long as the duration is tens of minutes to hours.
| Doneness | Temperature |
|---|
| Rare | 49 - 54°C |
| Medium - Rare | 54 - 57°C |
| Medium | 57 - 63°C |
| Medium - Well | 63 - 68°C |
| Well | ≥ 68°C |
Duration
Duration = 21 + 0.84*Thickness + 5.6*Thickness^2
- Duration in minutes
- Thickness in centimetres.
| Thickness | Thickness | Duration | Duration |
|---|
| 6cm | 0.25" | 0:23 | 23min |
| 13mm | 0.50" | 0:31 | 31min |
| 25mm | 1.00" | 1:00 | 60min |
| 38mm | 1.50" | 1:46 | 106min |
| 51mm | 2.00" | 2:50 | 170min |
| 64mm | 2.50" | 4:12 | 252min |
| 76mm | 3.00" | 5:52 | 352min |