Template: Sous vide cooking times improved: Difference between revisions
From Cookipedia
(Created page with "{{Template:SV-Poultry}}") |
No edit summary |
||
| Line 1: | Line 1: | ||
{{Template:SV-Poultry}} | {{Template:SV-Poultry}} | ||
{{Template:SV-Pork}} | |||
Revision as of 14:43, 17 September 2024
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 |