Scribd Logo
Unggah

Selamat datang di Scribd!

  • SousVide Temperature Reference Guide

    Diunggah oleh

    Maftei Valentin
    1K tayangan2 halaman
    A medium-rare beef tenderloin remains perfectly cooked for at least 20 minutes after the minimum time. Less delicate foods, such as a brisket can remain 12 hours longer than the minimum time without overcooking.

    Deskripsi Asli:

    Hak Cipta

    © Attribution Non-Commercial (BY-NC)

    Format Tersedia

    PDF, TXT atau baca online dari Scribd

    Apakah menurut Anda dokumen ini bermanfaat?

    Apakah konten ini tidak pantas?

    Laporkan Dokumen Ini
    A medium-rare beef tenderloin remains perfectly cooked for at least 20 minutes after the minimum time. Less delicate foods, such as a brisket can remain 12 hours longer than the minimum time without overcooking.

    Hak Cipta:

    Attribution Non-Commercial (BY-NC)
    Unduh sebagai PDF, TXT atau baca online dari Scribd
    Tandai sebagai konten tidak pantas
    1K tayangan2 halaman

    SousVide Temperature Reference Guide

    Diunggah oleh

    Maftei Valentin
    A medium-rare beef tenderloin remains perfectly cooked for at least 20 minutes after the minimum time. Less delicate foods, such as a brisket can remain 12 hours longer than the minimum time without overcooking.

    Hak Cipta:

    Attribution Non-Commercial (BY-NC)
    Unduh sebagai PDF, TXT atau baca online dari Scribd
    Tandai sebagai konten tidak pantas
    dari 2

    TEMPERATURE REFERENCE GUIDE

    F R E Q U E N T LY A S K E D Q U E S T I O N S

    Can food be overcooked?


    Yes, but the time window for overcooking is much longer than with traditional methods. For example, a medium-rare beef tenderloin remains perfectly cooked for at least 20 minutes after the minimum time. After that it will appear still medium-rare but slowly change its texture. Less delicate foods, such as a brisket can remain 12 hours longer than the minimum time without overcooking. Avoid cook times over 72 hours for food safety reasons.

    What are the temperatures for various levels of doneness?


    TEMPERATURE RANGES FOR MEAT: Rare 122-130F (50-54.4C) Medium-Rare 131-139F (55-59C) Medium 140-148F (60-64C) Medium Well 149-156F (65-69C) TEMPERATURE RANGES FOR FISH: Rare 104-108F (40-42C) Medium-Rare 118-125F (48-52C) Medium 136-140F (58-60C) TEMPERATURE RANGE FOR VEGETABLES: 183-190F (83-87C)

    Includes:
    Temperature Scale For Eggs Reference Table For Sous Vide Cooking Traditional Vs Sous Vide Beef Comparison

    What water volume can be controlled by the Sous Vide Professional?


    Up to 8 gallons (30 liter).

    Visit sousvideprofessional.com for videos, downloads and more!

    6600 W. Touhy Ave. Niles, IL. 60714 USA 1 800 229 7569 1 847 647 0611
    110-499 08/15/2011

    EGG TEMPERATURE SCALE

    BEEF COMPARISON
    Crust Over Perfect Under Crust Perfect

    Still basically raw cook for 2 hours to pasteurize.

    134.5F / 57C

    Perfect Doneness Throughout

    TEMPERATURE REFERENCE TABLE


    White just set but looks ghostly and breaks as soon as you touch it.

    140F / 60C

    FOOD BEEF Tenderloin


    Rib Eye Steak Strip Steak Porterhouse Steak Brisket Veal Shank

    COOKING TEMP
    138F / 59C 138F / 59C 138F / 59C 138F / 59C 147F / 64C 167F / 75C 141F / 60.5C 180F / 82C 138F / 59C 147F / 64C 147F / 64C 152F / 66.6C 134F / 56C 125F / 52C 140F / 60C 140F / 60C 149F / 65C 145F / 63C 140F / 60C 185F / 85C 185F / 85C 185F / 85C 185F / 85C 185F / 85C 185F / 85C 181F / 83C 185F / 85C 145F / 62.7C 179.6F / 82C

    TIME
    60 Mins. 60-120 Mins. 60-120 Mins. 60-120 Mins. 48 Hrs. 12-24 Hrs. 90 Mins. 24-48 Hrs. 24-48 Hrs. 60 Mins. 60 Mins. 90 Mins. 35-55 Mins. 20 Mins. 20 Mins. 20 Mins. 15-20 Mins. 15-35 Mins. 15-35 Mins. 45-90 Mins. 20-30 Mins. 90 Mins. 30 Mins. 45-75 Mins. 15-20 Mins. 25-45 Mins. 45-90 Mins. 60 Mins 20 Mins.

    THICKNESS
    3in. / 7.6cm. 1in. / 2.5cm. 1in. / 2.5cm. 1in. / 2.5cm. 1.5in / 3.8cm. 1.5in / 3.8cm. 1in. / 2.5cm. 2in. / 5cm. 2in. / 5cm. 2in. / 5cm. 2in. / 5cm. 1in. / 2.5cm. 1in. / 2.5cm. 1in. / 2.5cm. 1in. / 2.5cm. 1in. / 2.5cm. 1in. / 2.5cm. 2in. / 5cm. 1in. / 2.5cm. 2in. / 5cm. 1in. / 2.5cm. 1.5in. / 3.8cm. 1.5in. / 3.8cm. 1.5in. / 3.8cm. 1in. / 2.5cm. Large Size

    143.5F / 62C
    The perfect egg to put on toast. The white is soft and the egg yolk still liquid.

    LAMB Lamb Saddle


    The yolk is creamy but not set and the white is rmer.

    145.5F / 63C

    PORK Pork Belly


    Ribs

    147F / 64C

    POULTRY Chicken Breast

    Yolk fully set but very creamy. White rmer.

    151F / 66C

    Whites not as nice as 65.

    Our favorite white rm not rubbery. Doesnt crack well. Yolk malleable.

    149F / 65C

    Duck Breast Chicken Thighs Foie Gras Cod Filet Halibut Lobster Scallops
    (Beets, Carrots, Potatoes, etc.)

    FISH Salmon Filet SHELLFISH Shrimp

    154.5F / 68C

    Yolk developing granularity but still soft.

    152.5F / 67C

    Yolk more granular.

    VEGETABLES Root - Whole


    Root - Cut

    (Beets, Carrots, Potatoes, etc.)

    Bulb - Whole

    162.5F / 72.5C
    Yolk fully granular and starting to turn green. Smells of sulfur.

    (Onions, Shallots etc.)

    Squash - Cut Artichoke Hearts

    FRUITS Peach Wedges


    Pear Wedges Apple Slices

    167F / 75C
    Hard bodied.

    EGGS IN SHELL Soft Poached Egg CUSTARDS Crme Anglaise

    Egg Temperature Scale and Beef Comparison Courtesy of www.cookingissues.com

    This table is only meant to serve as a guideline. Temperatures should be adjusted to your preference of doneness. Cooking time should be adjusted to initial temperature, heat transfer characteristics, and thickness of the food being cooked.

    Anda mungkin juga menyukai