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<div class="wikitable-responsive"> | |||
{| class="wikitable" | |||
|- style="vertical-align:top;" | |||
!style="min-width: 20%;"|'''Poultry type''' | |||
!style="min-width: 40%;" colspan=2|'''Temp.''' | |||
!style="min-width: 40%;" colspan=2|'''Sous-vide Cooking Time''' | |||
|- style="vertical-align:top; text-align: center;" | |||
|'''Chicken''' | |||
|'''(°C)''' | |||
|'''(°F)''' | |||
|'''Min.''' | |||
|'''Max.''' | |||
|- style="background: #e6e6fa;" | |||
|[[Chicken]], breast (bone in)||62°C||''144°F''||2-5 hours||4-6 hours | |||
|- style="background: #f8f2d7;" | |||
|Chicken, breast (boneless)||62°C||''144°F''||1 hour||2-4 hours | |||
|- style="background: #e6e6fa;" | |||
|Chicken, dark meat||80°C||''176°F''||1 hour||2-4 hours | |||
|- style="background: #f8f2d7;" | |||
|Chicken, leg / thigh||70°C ||''158°F''||4 hours||6-8 hours | |||
|- style="background: #e6e6fa;" | |||
|Chicken <small><i>[[spatchcocked]]</i></small>||71°C||''159.8°F''||6 hours||8 hours | |||
|} | |||
</div> | |||
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Revision as of 14:02, 1 October 2024
| 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 |
| BEAN VARIETY | COLD WATER SOAK TIME minimum period |
PRESSURE COOKING TIME | COOKING PRESSURE High = 15 psi Medium = 10 psi Low = 5 psi |
PRESSURE RELEASE METHOD |
| Azuki (red) beans | None | 8 minutes | High | Natural |
| Black beans | 4 hours | 12 minutes | High | Natural |
| Black urad beans | None | 7 minutes | High | Natural |
| Black eyed peas | None | 10 minutes | High | Natural |
| Borlotti beans | 4 hours | 7 minutes | High | Natural |
| Broad beans | 8 hours | 4 minutes | Medium | Natural |
| Butter beans | 8 hours | 4 minutes | Medium | Natural |
| Chickpeas | 8 hours | 25 minutes | High | Natural |
| Faba beans, (Fava beans) | 8 hours | 4 minutes | Medium | Natural |
| Lentils or Split peas | None | 7 minutes | High | Natural |
| Lima beans | 8 hours | 4 minutes | Medium | Natural |
| Mung beans (green) | 4 hours | 9 minutes | Low | Natural |
| Pinto or mottled beans | 4 hours | 12 minutes | High | Natural |
| Red kidney beans | 4 hours | 12 minutes | High | Natural |
| Mung beans (red) | 4 hours | 9 minutes | Low | Natural |
| Shell beans | 4 hours | 10 minutes | High | Natural |
| Snap, string or runner beans | None | 4 minutes | Low | Cold water release |
| Soya bean | 8 hours | 35 minutes | High | Natural |
| White or cannellini beans | 4 hours | 12 minutes | High | Natural |
| White urad beans | None | 7 minutes | High | Natural |
| Yellow or Peruano beans | 4 hours | 10 minutes | High | Natural |