Wade Posted August 9, 2017 Share Posted August 9, 2017 Sous vide is French for "under vacuum" and is a method of cooking food in a plastic pouch, which is often vacuum-sealed and then placed in a water bath or steam environment. It uses an accurately regulated temperature much lower than normally used for cooking - typically around 55 to 60 °C (131 to 140 °F) for meat, higher for vegetables. It is cooked at this temperature for longer than normal cooking times - usually 1 to 7 hours, but up to 48 or more in some cases. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture. The following are proven temperature and time combinations for different foods. These come from ChefSteps and the original chart can be downloaded here ChefSteps-SousVideReference.pdf Beef Deg C Deg F Cook Time (hh:mm) Ideal Longest Beef, Steak Rare 54 129 1:00 2:00 Medium 58 136 1:00 2:00 Well Done 68 154 1:00 2:00 Beef, Roast Rare 56 133 7:00 16:00 Medium Rare 60 140 6:00 14:00 Well Done 70 158 5:00 11:00 Beef, Tough Cuts Rare 55 131 24:00 48:00 Medium Rare 65 149 24:00 24:00 Well Done 70 158 5:00 11:00 Pork Deg C Deg F Cook Time (hh:mm) Ideal Longest Pork, Chop Rare 58 136 1:00 2:30 Medium Rare 62 144 1:00 1:45 Well Donw 70 158 1:00 1:30 Pork, Roast Rare 58 136 3:00 5:30 Medium Rare 62 144 3:00 4:00 Well Done 70 158 3:00 3:30 Pork, Tough Cuts Rare 62 144 16:00 24:00 Medium Rare 68 154 12:00 24:00 Well Done 85 185 8:00 16:00 Chicken Deg C Deg F Cook Time (hh:mm) Ideal Longest Chicken, Light Meat Super-Supple 60 140 2:00 3:30 Juicy and Tender 65 149 1:00 2:00 Well Done 75 167 1:30 4:30 Chicken, Dark Meat Tender 65 149 1:30 4:30 Falling off the bone 75 167 1:30 3:00 Fish Deg C Deg F Cook Time (hh:mm) Ideal Longest Fish Tender 40 104 0:40 1:00 Tender and Flaky 50 122 0:40 1:00 Tender and Flaky 60 140 0:40 1:00 Vegetables Deg C Deg F Cook Time (hh:mm) Ideal Longest Vegetables Green 85 185 0:05 0:20 Winter Squash 85 185 1:00 3:00 Potatoes and Root Vegetables 85 185 1:00 3:00 Fruit Deg C Deg F Cook Time (hh:mm) Ideal Longest Fruit Warm and Ripe 68 154 1:45 2:30 Cooked to soft (for purees etc.) 85 185 0:30 1:30 Egg Deg C Deg F Cook Time (hh:mm) Ideal Longest Egg Poached 64 147 1:00 1:30 More information about Sous Vide cooking can be found at: https://www.chefsteps.com/sous-vide https://www.sousvidesupreme.com 2 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted August 9, 2017 Share Posted August 9, 2017 Good source of information. Quote Link to comment Share on other sites More sharing options...
c00kie72 Posted August 28, 2017 Share Posted August 28, 2017 Sous Vide is my next venture, thanks for this info it will be a very useful for me. Quote Link to comment Share on other sites More sharing options...
Wade Posted August 29, 2017 Author Share Posted August 29, 2017 That is great. Most meats work well with Sous Vide but personally I have not found it particularly good for fish. I was recently asked why you could cook meat using Sous Vide at temperatures that are lower than the published safe cooking temperatures. The answer is that safe cooking is a combination of both temperature and time. There is some more detailed information about that here. Understanding Safe Cooking Temperatures Quote Link to comment Share on other sites More sharing options...
Genevieve Posted August 31, 2017 Share Posted August 31, 2017 Right, sous vide is essentially pasteurizing the food, so it's not subject to the "danger zone" of having meat at warmer temperatures. I'm suprised to hear about the fish, I've been told scallops and shrimp in sous vide are amazing, especially for texture. That's my next dish to try. Quote Link to comment Share on other sites More sharing options...
Wade Posted August 31, 2017 Author Share Posted August 31, 2017 I was really referring to filleted fish rather than shellfish or shrimp. It just seemed to lose its texture. Lobster worked well but I have not tried scallops Sous Vide. Quote Link to comment Share on other sites More sharing options...
Icefever Posted September 8, 2018 Share Posted September 8, 2018 Bump .... This would be great as a sticky Wade, because of the interest in using sous vide alongside cold/hot smoking folks should be made aware of the pasteurisation times of everything they cook for their own safety. 1 Quote Link to comment Share on other sites More sharing options...
Wade Posted September 10, 2018 Author Share Posted September 10, 2018 Done Quote Link to comment Share on other sites More sharing options...
Icefever Posted September 10, 2018 Share Posted September 10, 2018 Great....It's well worth folks printing it off and sticking inside a cupboard door... Quote Link to comment Share on other sites More sharing options...
Justin Posted September 13, 2018 Share Posted September 13, 2018 I do get the pasteurisation points about temp and time . I do also like rare steak st 54 deg s c and steak tartare, sushi, thinly sliced raw tuna, even raw liver sometimes! Fish I am am not worried about salmon cooked to rare at 51.7 degs c or 45 mins ( lightly brined first for 4 hour tough) You can also cook brined salmon at 41.3 degs c to firm up the fresh and sear it later so it cooked all the way through evenly. I have done this and it is better than putting straight onto the skillet) Sous vide is ok on this point as long as the temp is at least 54.4 degs c, under that and if you are super safe conscious you might be worried, if not go for it you will probably be fine. Never go below 40 Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted September 13, 2018 Share Posted September 13, 2018 Done 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted September 13, 2018 Share Posted September 13, 2018 Post it here mate: Quote Link to comment Share on other sites More sharing options...
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