Chef at 18:03, 17 September 2024

2024-09-17T18:03:46Z

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===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
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‡ 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]]

Template:Sous vide cooking times improved - Revision history

Chef at 18:03, 17 September 2024