Template: Sous vide cooking times improved: Difference between revisions
From Cookipedia
No edit summary |
No edit summary |
||
| (3 intermediate revisions by the same user not shown) | |||
| Line 1: | Line 1: | ||
===Metric to Imperial conversion notes === | |||
* 25 mm [''2.5 cm''] = 1 inch | |||
* 38 mm [''3.8 cm''] = 1.5 inches | |||
* 50 mm [''5 cm''] = 2 inches | |||
* 70 mm [''7 cm''] = 2.75 inches | |||
<TemperatureConvert></TemperatureConvert> | |||
{{Template:SV-Poultry}} | {{Template:SV-Poultry}} | ||
| Line 4: | Line 10: | ||
{{Template:SV-Beef}} | {{Template:SV-Beef}} | ||
{{Template:SV-Lamb}} | |||
{{Template:SV-FishAndSeafood}} | |||
‡ From my experience of cooking all types of meat [[sous vide]] the 'doneness' of the meat is not nearly as important as it is when cooked conventionally. Even if meat is cooked 'well done' it still has the tenderness and 'mouthfeel' as if it were cooked rare. | |||
* Please note that grass-fed cuts of [[beef]] will take a lot longer to cook than [[Cuts of beef|tender cuts]]. | |||
* Tender cuts of [[beef]] and lamb include [[tenderloin]], [[sirloin]], [[rib eye]], [[T-bone]] and [[lamb chops]]. | |||
* Raw [[meat]] should be cooked to at least medium rare if the cooking time exceeds 4 hours for safety reasons. | |||
* Liver benefits from soaking in [[milk]] (milder flavour) or water (stronger flavour) for 8 hours before cooking. | |||
* [[Safe minimum cooking temperatures]] | |||
Latest revision as of 18:03, 17 September 2024
Metric to Imperial conversion notes
- 25 mm [2.5 cm] = 1 inch
- 38 mm [3.8 cm] = 1.5 inches
- 50 mm [5 cm] = 2 inches
- 70 mm [7 cm] = 2.75 inches
A two-way temperature calculator
A Centigrade to Fahrenhiet / Fahrenhiet to Centigrade temperature converter.
Chicken, Duck and Turkey Sous-vide cooking times and temperatures
The cooking times and temperatures for cooking various poultry types in a sous-vide water bath.
| Poultry type | Temp. | Sous-vide Cooking Time | ||
|---|---|---|---|---|
| Chicken | (°C) | (°F) | Min. | Max. |
| Chicken, breast (bone in) | 62°C | 144°F | 2-5 hours | 4-6 hours |
| Chicken, breast (boneless) | 62°C | 144°F | 1 hour | 2-4 hours |
| Chicken, dark meat | 80°C | 176°F | 1 hour | 2-4 hours |
| Chicken, leg / thigh | 70°C | 158°F | 4 hours | 6-8 hours |
| Chicken spatchcocked | 71°C | 159.8°F | 6 hours | 8 hours |
| Poultry type | Temp. | Sous-vide Cooking Time | ||
|---|---|---|---|---|
| Duck | (°C) | (°F) | Min. | Max. |
| Duck, breast | 55°C | 131°F | 2.0 hours | 3 hours |
| Duck, leg | 82°C | 180°F | 8 hours | 10 hours |
| Poultry type | Temp. | Sous-vide Cooking Time | ||
|---|---|---|---|---|
| Turkey | (°C) | (°F) | Min. | Max. |
| Turkey crown (medium well) | 65°C | 149°F | 5 hours | 10-12 hours |
| Poultry type | Temp. | Sous-vide Cooking Time | ||
|---|---|---|---|---|
| Poultry Liver | (°C) | (°F) | Min. | Max. |
| Poultry liver (pink) | 55°C | 131°F | 60 minutes | 120 minutes |
| Poultry liver (medium-rare) | 53°C | 127°F | 60 minutes | 120 minutes |
| Poultry liver (medium) | 60°C | 140°F | 60 minutes | 120 minutes |
| Poultry type | Temp. | Sous-vide Cooking Time | ||
|---|---|---|---|---|
| Poultry Liver | (°C) | (°F) | Min. | Max. |
| Game birds (rare) | 55°C | 131°F | 8-10 hours | 12-24 hours |
| Game birds (medium) | 60°C | 140°F | 8-10 hours | 12-24 hours |
| Game birds (medium well) | 65°C | 150°F | 8-10 hours | 12-24 hours |
| Game birds (well done) | 70°C | 158°F | 8-10 hours | 12-24 hours |
Pork, Ham and Gammon Sous-vide cooking times and temperatures
The cooking times and temperatures for cooking pork and gammon in a sous-vide water bath.
| Meat type Pork / Ham |
Temp. | Sous-vide Cooking Time | ||
|---|---|---|---|---|
| Cuts of Pork | (°C) | (°F) | Min. | Max. |
| Thin Gammon steak | 67°C | 152°F | 4-6 hours | 8-24 hours |
| Thick Gammon steak | 70°C | 158°F | 4-6 hours | 8-24 hours |
| Joint of Gammon / Ham | 60°C | 140°F | 12 hours | 25 hours |
| Pork, baby back ribs | 75°C | 167°F | 4-8 hours | 12 hours |
| Thin Pork chops medium rare | 55°C | 131°F | 2-4 hours | 6-8 hours |
| Thick Pork chops medium rare | 55°C | 131°F | 4-6 hours | 8-10 hours |
| Thin Pork chops medium | 60°C | 140°F | 2-4 hours | 6-8 hours |
| Thick Pork chops medium | 60°C | 140°F | 4-6 hours | 8-10 hours |
| Thin Pork chops medium well | 65°C | 149°F | 2-4 hours | 6-8 hours |
| Thick Pork chops medium well | 65°C | 149°F | 4-6 hours | 8-10 hours |
| Thin Pork chops well done | 70°C | 158°F | 2-4 hours | 6-8 hours |
| Thick Pork chops well done | 70°C | 158°F | 4-6 hours | 8-10 hours |
| Pork roasting joint | 75°C | 167°F | 12 hours | 30 hours |
| Pork spare ribs | 75°C | 167°F | 12 hours | 30 hours |
| Pork tenderloin medium rare | 55°C | 131°F | 90 minutes | 6-8 hours |
| Pork tenderloin medium | 60°C | 140°F | 90 minutes | 6-8 hours |
| Pork, tenderloin medium well | 65°C | 149°F | 90 minutes | 6-8 hours |
| Pork, tenderloin well done | 70°C | 158°F | 90 minutes | 6-8 hours |
| Pork Offal | ||||
| Pigs Liver | (°C) | (°F) | Min. | Max. |
| Pigs liver *(medium-rare) | 58°C | 136°F | 60 minutes | 120 minutes |
| Pigs liver *(pink) | 62°C | 144°F | 60 minutes | 120 minutes |
| Pigs liver *(medium) | 65°C | 149°F | 60 minutes | 120 minutes |
| Pigs Kidney | (°C) | (°F) | Min. | Max. |
| Pigs Kidney (pink) | 56°C | 133°F | 60 minutes | 120 minutes |
| Pigs Kidney (medium) | 60°C | 140°F | 60 minutes | 120 minutes |
Beef Sous-vide cooking times and temperatures
The information in the tables below are suitable for Beef Cattle, Grass-fed Beef, Veal, Kobe, Wagyu and Angus Beef.
| Cut of Beef | Temp. | Sous-vide Cooking Time | ||
|---|---|---|---|---|
| Beef Brisket | (°C) | (°F) | Min. | Max. |
| Beef brisket (medium rare) | 55°C | 131°F | 8-10 hours | 24-30 hours |
| Beef brisket (medium) | 60C° | 140°F | 8-10 hours | 24-30 hours |
| Beef brisket (medium well) | 65°C | 150°F | 8-10 hours | 24-30 hours |
| Beef brisket (well done) | 70°C | 158F° | 8-10 hours | 24-30 hours |
| Cut of Beef | Temp. | Sous-vide Cooking Time | ||
|---|---|---|---|---|
| Roasting Joints | (°C) | (°F) | Min. | Max. |
| Beef roasting cuts (medium rare) | 55°C | 131°F | 10 hours | 24-28 hours |
| Beef roasting cuts (medium) | 60°C | 140°F | 10 hours | 24-28 hours |
| Beef roasting cuts (medium well) | 65°C | 150°F | 10 hours | 24-28 hours |
| Beef roasting cuts (well done) | 70°C | 158°F | 10 hours | 24-28 hours |
| Beef short ribs eg:spare ribs | 80°C | 176°F | 8-10 hours | 24-30 hours |
| Beef, silverside joint (medium - ‡) | 62°C | 144°F | 8 hours | 10 hours |
| Cut of Beef | Temp. | Sous-vide Cooking Time | ||
|---|---|---|---|---|
| Fillet Steak | (°C) | (°F) | Min. | |
| Beef fillet steak (rare) | 49°C | 120°F | 2 hours | 4 hours |
| Beef fillet steak (medium rare) | 55°C | 131°F | 2 hours | 4 hours |
| Beef fillet steak (medium) | 60°C | 140°F | 2 hours | 4 hours |
| Beef fillet steak (medium well) | 65°C | 150°F | 2 hours | 4 hours |
| Beef fillet steak (well done) | 70°C | 158°F | 2 hours | 4 hours |
| Cut of Beef | Temp. | Sous-vide Cooking Time | ||
|---|---|---|---|---|
| Rump Steak | (°C) | (°F) | Min. | Max. |
| Beef rump steak, (rare) | 49°C | 120°F | 1 hour | 4 hours |
| Beef rump steak (medium rare) | 55°C | 131°F | 1 hour | 4 hours |
| Beef rump steak (medium) | 60°C | 140°F | 1 hour | 4 hours |
| Beef rump steak (medium well) | 65°C | 150°F | 1 hour | 4 hours |
| Beef rump steak (well done) | 70°C | 158°F | 1 hour | 4 hours |
| Beef Offal | Temp. | Sous-vide Cooking Time | ||
|---|---|---|---|---|
| Beef Liver | (°C) | (°F) | Min. | Max. |
| Beef liver *(medium-rare) | 58°C | 136°F | 60 minutes | 120 minutes |
| Beef liver *(pink) | 62°C | 144°F | 60 minutes | 120 minutes |
| Beef liver *(medium) | 65°C | 149°F | 60 minutes | 120 minutes |
| Veal (Calves) liver *(medium-rare) | 58°C | 136°F | 90 minutes | 120 minutes |
| Veal (calves) liver *(pink) | 62°C | 144°F | 90 minutes | 120 minutes |
| Veal (calves) liver *(medium) | 65°C | 149°F | 90 minutes | 120 minutes |
| Beef Kidney | (°C) | (°F) | Min. | Max. |
| Beef Kidney (pink) | 56°C | 133°F | 60 minutes | 120 minutes |
| Beef Kidney (medium) | 60°C | 140°F | 60 minutes | 120 minutes |
| Cut of Beef | Temp. | Sous-vide Cooking Time | ||
|---|---|---|---|---|
| Rib-eye Steak | (°C) | (°F) | Min. | Max. |
| Beef Rib-eye steak, (rare) | 49°C | 120°F | 2 hours | 4.5 hours |
| Beef Rib-eye steak (medium rare) | 55°C | 131°F | 2 hours | 4.5 hours |
| Beef Rib-eye steak (medium) | 60°C | 140°F | 2 hours | 4.5 hours |
| Beef Rib-eye steak (medium well) | 65°C | 150°F | 2 hours | 4.5 hours |
| Beef Rib-eye steak (well done) | 70°C | 158°F | 2 hours | 4.5 hours |
Lamb Sous-vide cooking times and temperatures
The cooking times and temperatures for cooking lamb in a sous-vide water bath.
| Cut of Lamb | Temp. | Sous-vide Cooking Time | ||
|---|---|---|---|---|
| Leg of Lamb | (°C) | (°F) | Min. | Max. |
| Leg of lamb (medium rare) | 55°C | 131°F | 10 hours | 24-28 hours |
| Leg of lamb (medium) | 60°C | 140°F | 10 hours | 24-28 hours |
| Leg of lamb (medium well) | 65°C | 150°F | 10 hours | 24-28 hours |
| Leg of lamb (well done) | 70°C | 158°F | 10 hours | 24-28 hours |
| Cut of Lamb | Temp. | Sous-vide Cooking Time | ||
|---|---|---|---|---|
| Roast Lamb | (°C) | (°F) | Min. | Max. |
| Lamb roasting cuts (medium rare) | 55°C | 131°F | 10 hours | 24-28 hours |
| Lamb roasting cuts (medium) | 60°C | 140°F | 10 hours | 24-28 hours |
| Lamb roasting cuts (medium well) | 65°C | 150°F | 10 hours | 24-28 hours |
| Lamb roasting cuts (well done) | 70°C | 160°F | 10 hours | 24-28 hours |
| Cut of Lamb | Temp. | Sous-vide Cooking Time | ||
|---|---|---|---|---|
| Tender Lamb Cuts | (°C) | (°F) | Min. | Max. |
| Lamb tender cuts (rare) | 49°C | 120°F | 1 hour | 4 hours |
| Lamb tender cuts (medium rare) | 55°C | 131°F | 1 hour | 4 hours |
| Lamb tender cuts (medium) | 60°C | 140°F | 1 hour | 4 hours |
| Lamb tender cuts (medium well) | 65°C | 150°F | 1 hour | 4 hours |
| Lamb tender cuts (well done) | 70°C | 158°F | 1 hour | 4 hours |
| Cut of Lamb | Temp. | Sous-vide Cooking Time | ||
|---|---|---|---|---|
| Lamb Neck Fillet | (°C) | (°F) | Min. | Max. |
| Lamb neck fillet (rare) | 49°C | 120°F | 2 hours | 4 hours |
| Lamb neck fillet (medium rare) | 55°C | 131°F | 2 hours | 4 hours |
| Lamb neck fillet (medium) | 60°C | 140°F | 2 hours | 4 hours |
| Lamb neck fillet (medium well) | 65°C | 150°F | 2 hours | 4 hours |
| Lamb neck fillet (well done) | 70°C | 158°F | 2 hours | 4 hours |
| Sheep / Lambs Offal | Temp. | Sous-vide Cooking Time | ||
|---|---|---|---|---|
| Lambs Liver | (°C) | (°F) | Min. | Max. |
| Lambs liver *(medium-rare) | 58°C | 136°F | 60 minutes | 120 minutes |
| Lambs liver *(pink) | 62°C | 144°F | 60 minutes | 120 minutes |
| Lambs liver *(medium) | 65°C | 149°F | 60 minutes | 120 minutes |
| Lambs liver * (pink) | 58°C | 136°F | 60 minutes | 120 minutes |
| Lambs liver * (medium-rare) | 62°C | 144°F | 60 minutes | 120 minutes |
| Lambs liver * (medium) | 65°C | 149°F | 60 minutes | 120 minutes |
| Lamb Kidney (pink) | 55°C | 131°F | 60 minutes | 120 minutes |
| Lambs Kidney (medium) | 60°C | 140°F | 60 minutes | 120 minutes |
Fish and Seafood Sous-vide cooking times and temperatures
The cooking times and temperatures for cooking fish, seafood, shellfish and octopus in a sous-vide water bath.
| Fish type | Temp. | Sous-vide Cooking Time | ||
|---|---|---|---|---|
| Fish Species | (°C) | (°F) | Min. | Max. |
| Brill | 49°C | 120°F | 35 minutes | 60 minutes |
| Cod | 55°C | 131°F | 15 minutes | 30 minutes |
| Haddock | 53°C | 127°F | 35 minutes | 60 minutes |
| Hake | 53°C | 127°F | 35 minutes | 60 minutes |
| Halibut | 50°C | 122°F | 20 minutes | 40 minutes |
| Lemon sole | 53°C | 127°F | 25 minutes | 40 minutes |
| Mackerel | 50°C | 122°F | 20 minutes | 40 minutes |
| Monkfish | 49°C | 120°F | 18 minutes | 35 minutes |
| Red mullet | 53°C | 127°F | 30 minutes | 45 minutes |
| Salmon | 50°C | 122°F | 20 minutes | 35 minutes |
| Sardines | 50°C | 122°F | 20 minutes | 35 minutes |
| Sea bass | 50°C | 122°F | 15 minutes | 25 minutes |
| Trout | 49°C | 120°F | 40 minutes | 45 minutes |
| Octopus | 82°C | 180°F | 4 hours | 4 hours 30 minutes |
| Fish type | Temp. | Sous-vide Cooking Time | ||
|---|---|---|---|---|
| Shellfish | (°C) | (°F) | Min. | Max. |
| King prawns | 55°C | 131°F | 20 minutes | 25 minutes |
| Prawns (shrimp) | 55°C | 131°F | 10 minutes | 15 minutes |
| Lobster (add butter and herbs) | 55°C | 131°F | 1 hour | 1 hour 10 minutes |
‡ From my experience of cooking all types of meat sous vide the 'doneness' of the meat is not nearly as important as it is when cooked conventionally. Even if meat is cooked 'well done' it still has the tenderness and 'mouthfeel' as if it were cooked rare.
- Please note that grass-fed cuts of beef will take a lot longer to cook than tender cuts.
- Tender cuts of beef and lamb include tenderloin, sirloin, rib eye, T-bone and lamb chops.
- Raw meat should be cooked to at least medium rare if the cooking time exceeds 4 hours for safety reasons.
- Liver benefits from soaking in milk (milder flavour) or water (stronger flavour) for 8 hours before cooking.
- Safe minimum cooking temperatures