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Tags: Blanking Manual revert |
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| <table border="0" cellpadding="2" width="650">
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| <tr>
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| <td colspan="2"><strong>Ingredient</strong></td>
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| <td><strong>US Cups </strong></td>
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| <td><strong>Grams</strong></td>
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| <td><strong>Ounces</strong></td>
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| </tr>
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|
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| <tr>
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| <td>Butter / Margarine / Fat / Lard / Shortening</td>
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| <td></td>
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| <td><div align="center">1</div></td>
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| <td>225 grams</td>
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| <td>8 ounces</td>
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| </tr>
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|
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| </table>
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|
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| <div class="wikitable-responsive">
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| {| class="wikitable"
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| |- style="vertical-align:top;"
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| !style="min-width: 20%;"|'''Poultry type'''
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| !style="min-width: 40%;" colspan=2|'''Temp.'''
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| !style="min-width: 40%;" colspan=2|'''Sous-vide Cooking Time'''
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| |- style="vertical-align:top; text-align: center;"
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| |'''Chicken'''
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| |'''(°C)'''
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| |'''(°F)'''
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| |'''Min.'''
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| |'''Max.'''
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| |- style="background: #e6e6fa;"
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| |[[Chicken]], breast (bone in)||62°C||''144°F''||2-5 hours||4-6 hours
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| |- style="background: #f8f2d7;"
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| |Chicken, breast (boneless)||62°C||''144°F''||1 hour||2-4 hours
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| |- style="background: #e6e6fa;"
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| |Chicken, dark meat||80°C||''176°F''||1 hour||2-4 hours
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| |- style="background: #f8f2d7;"
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| |Chicken, leg / thigh||70°C ||''158°F''||4 hours||6-8 hours
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| |- style="background: #e6e6fa;"
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| |Chicken <small><i>[[spatchcocked]]</i></small>||71°C||''159.8°F''||6 hours||8 hours
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| |}
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| </div>
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