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| | <table border="0" cellpadding="2" width="650"> |
| | <tr> |
| | <td colspan="2"><strong>Ingredient</strong></td> |
| | <td><strong>US Cups </strong></td> |
| | <td><strong>Grams</strong></td> |
| | <td><strong>Ounces</strong></td> |
| | </tr> |
| | |
| | <tr> |
| | <td>Butter / Margarine / Fat / Lard / Shortening</td> |
| | <td></td> |
| | <td><div align="center">1</div></td> |
| | <td>225 grams</td> |
| | <td>8 ounces</td> |
| | </tr> |
| | |
| | </table> |
| | |
| <div class="wikitable-responsive"> | | <div class="wikitable-responsive"> |
| {| class="wikitable" | | {| 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;" | | |- style="vertical-align:top; text-align: center;" |
| !style="min-width: 20%;"|Type of Bean
| | |'''Chicken''' |
| !style="min-width: 20%;"|Cold Water Soak Time (minimum)
| | |'''(°C)''' |
| !style="min-width: 20%;"|Pressure Cooking Time
| | |'''(°F)''' |
| !style="min-width: 20%;"|[[:Category:Pressure_cooker_recipes#Internal temperature related to pressure|Cooking Pressure]]<br>High = 15 psi<br>Med = 10 psi<br>Low = 5 psi:
| | |'''Min.''' |
| !style="min-width: 20%;"|[[De-pressurising a pressure cooker|Pressure Release Method]]
| | |'''Max.''' |
| |- style="background: #e6e6fa;" | | |- style="background: #e6e6fa;" |
| |Dried [[Azuki (red) beans]]|| None||8 minutes||High||[[Natural pressure release method|Natural]] | | |[[Chicken]], breast (bone in)||62°C||''144°F''||2-5 hours||4-6 hours |
| |- style="background: #f8f2d7;" | | |- style="background: #f8f2d7;" |
| |Dried [[Black beans]]||4 hours||12 minutes||High||[[Natural pressure release method|Natural]] | | |Chicken, breast (boneless)||62°C||''144°F''||1 hour||2-4 hours |
| |- style="background: #e6e6fa;" | | |- style="background: #e6e6fa;" |
| |Dried [[Urad beans|Black urad beans]]||None||7 minutes||High||[[Natural pressure release method|Natural]] | | |Chicken, dark meat||80°C||''176°F''||1 hour||2-4 hours |
| |- style="background: #f8f2d7;" | | |- style="background: #f8f2d7;" |
| |Dried [[Black eyed peas]]||None||10 minutes||High||[[Natural pressure release method|Natural]] | | |Chicken, leg / thigh||70°C ||''158°F''||4 hours||6-8 hours |
| |- style="background: #e6e6fa;" | | |- style="background: #e6e6fa;" |
| |Dried [[Borlotti beans]]||4 hours||7 minutes||High||[[Natural pressure release method|Natural]] | | |Chicken <small><i>[[spatchcocked]]</i></small>||71°C||''159.8°F''||6 hours||8 hours |
| |- style="background: #f8f2d7;" | |
| |Dried [[Broad beans]]||8 hours||4 minutes||Medium||[[Natural pressure release method|Natural]] | |
| |- style="background: #e6e6fa;"
| |
| |Dried [[Butter beans]]||8 hours||4 minutes||Medium||[[Natural pressure release method|Natural]]
| |
| |- style="background: #f8f2d7;"
| |
| |Dried [[Chickpeas]]||8 hours||25 minutes||High||[[Natural pressure release method|Natural]]
| |
| |- style="background: #e6e6fa;"
| |
| |Dried [[Faba beans]], Dried ([[Fava beans]])||8 hours||4 minutes||Medium||[[Natural pressure release method|Natural]]
| |
| |- style="background: #f8f2d7;"
| |
| |Dried [[Split peas|Lentils or Split peas]]||None||7 minutes||High||[[Natural pressure release method|Natural]]
| |
| |- style="background: #e6e6fa;"
| |
| |Dried [[Lima beans]]||8 hours||4 minutes||Medium||[[Natural pressure release method|Natural]]
| |
| |- style="background: #f8f2d7;"
| |
| |Dried [[Mung beans|Mung beans (green)]]||4 hours||9 minutes||Low||[[Natural pressure release method|Natural]]
| |
| |- style="background: #e6e6fa;"
| |
| |Dried [[Pinto beans|Pinto or mottled beans]]||4 hours||12 minutes||High||[[Natural pressure release method|Natural]]
| |
| |- style="background: #f8f2d7;"
| |
| |Dried [[Kidney bean|Red kidney beans]]||4 hours||12 minutes||High||[[Natural pressure release method|Natural]]
| |
| |- style="background: #e6e6fa;"
| |
| |Dried [[Mung beans|Mung beans (red)]]||4 hours||9 minutes||Low||[[Natural pressure release method|Natural]]
| |
| |- style="background: #f8f2d7;"
| |
| |Dried [[Shell beans]]||4 hours||10 minutes||High||[[Natural pressure release method|Natural]]
| |
| |- style="background: #e6e6fa;"
| |
| |[[String beans|Snap, string or runner beans]]||None||4 minutes||Low||[[Cold water pressure release method|Cold water release]]
| |
| |- style="background: #f8f2d7;"
| |
| |Dried [[Soya bean]]||8 hours||35 minutes||High||[[Natural pressure release method|Natural]]
| |
| |- style="background: #e6e6fa;"
| |
| |Dried [[White bean|White or cannellini beans]]||4 hours||12 minutes||High||[[Natural pressure release method|Natural]]
| |
| |- style="background: #f8f2d7;"
| |
| |Dried [[Urad bean|White urad beans]]||None||7 minutes||High||[[Natural pressure release method|Natural]]
| |
| |- style="background: #e6e6fa;"
| |
| |Dried [[Yellow beans|Yellow or Peruano beans]]||4 hours||10 minutes||High||[[Natural pressure release method|Natural]]
| |
| |} | | |} |
| </div> | | </div> |