Category:Sous vide recipes

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Domestic sous vide cooker: Sous Vide Supreme

In this category, you will find recipes for sous vide cooking, in particular for those which are suitable for use in the domestic kitchen, such as the Sous Vide Supreme. Here, you will also find temperatures and cooking times for various ingredients and various hints and tips to ensure success when using your water bath.

Food Thickness Cooking temperature Cooking time (min) Cooking time (max)
Beef, brisket (medium rare) 25mm 56.5°C 8-10 hours 24-30 hours
Beef, brisket (medium) 25mm 60°C 8-10 hours 24-30 hours
Beef, brisket (medium well) 25mm 65.5°C 8-10 hours 24-30 hours
Beef, brisket (well done) 25mm 71°C 8-10 hours 24-30 hours
Beef, roasting cuts (medium rare) 70mm 56.5°C 10 hours 24-28 hours
Beef, roasting cuts (medium) 70mm 60°C 10 hours 24-28 hours
Beef, roasting cuts (medium well) 70mm 65.5°C 10 hours 24-28 hours
Beef, roasting cuts (well done) 70mm 71°C 10 hours 24-28 hours
Beef, spare ribs 50mm 80°C 8-10 hours 24-30 hours
Beef, tender cuts (rare) 25mm 49°C 1 hour 4 hours
Beef, tender cuts (rare) 50mm 49°C 2 hours 4 hours
Beef, tender cuts (medium rare) 25mm 56.5°C 1 hour 4 hours
Beef, tender cuts (medium rare) 50mm 56.5°C 2 hours 4 hours
Beef, tender cuts (medium) 25mm 60°C 1 hour 4 hours
Beef, tender cuts (medium) 50mm 60°C 2 hours 4 hours
Beef, tender cuts (medium well) 25mm 65.5°C 1 hour 4 hours
Beef, tender cuts (medium well) 50mm 65.5°C 2 hours 4 hours
Beef, tender cuts (well done) 25mm 71°C 1 hour 4 hours
Beef, tender cuts (well done) 50mm 71°C 2 hours 4 hours
Bison (medium rare) 25mm 56.5°C 8-10 hours 12-24 hours
Bison (medium) 25mm 60°C 8-10 hours 12-24 hours
Bison (medium well) 25mm 65.5°C 8-10 hours 12-24 hours
Bison (well done) 25mm 71°C 8-10 hours 12-24 hours
Chicken, breast (bone in) 50mm 63.5°C 2-5 hours 4-6 hours
Chicken, breast (boneless) 25mm 63.5°C 1 hour 2-4 hours
Chicken, dark meat - 80°C 1 hour 2-4 hours
Chicken, leg / thigh - 71°C 4 hours 6-8 hours
Chicken, young (spatchcocked) 70mm 71°C 6 hours 8 hours
Duck, leg - 82°C 8 hours 10 hours
Game (rare) 25mm 56.5°C 8-10 hours 12-24 hours
Game (medium) 25mm 60°C 8-10 hours 12-24 hours
Game (medium well) 25mm 65.5°C 8-10 hours 12-24 hours
Game (well done) 25mm 71°C 8-10 hours 12-24 hours
Lamb, leg (medium rare) 70mm 56.5°C 10 hours 24-28 hours
Lamb, leg (medium) 70mm 60°C 10 hours 24-28 hours
Lamb, leg (medium well) 70mm 65.5°C 10 hours 24-28 hours
Lamb, leg (well done) 70mm 71°C 10 hours 24-28 hours
Lamb, roasting cuts (medium rare) 70mm 56.5°C 10 hours 24-28 hours
Lamb, roasting cuts (medium) 70mm 60°C 10 hours 24-28 hours
Lamb, roasting cuts (medium well) 70mm 65.5°C 10 hours 24-28 hours
Lamb, roasting cuts (well done) 70mm 71°C 10 hours 24-28 hours
Lamb, tender cuts (rare) 25mm 49°C 1 hour 4 hours
Lamb, tender cuts (rare) 50mm 49°C 2 hours 4 hours
Lamb, tender cuts (medium rare) 25mm 56.5°C 1 hour 4 hours
Lamb, tender cuts (medium rare) 50mm 56.5°C 2 hours 4 hours
Lamb, tender cuts (medium) 25mm 60°C 1 hour 4 hours
Lamb, tender cuts (medium) 50mm 60°C 2 hours 4 hours
Lamb, tender cuts (medium well) 25mm 65.5°C 1 hour 4 hours
Lamb, tender cuts (medium well) 50mm 65.5°C 2 hours 4 hours
Lamb, tender cuts (well done) 25mm 71°C 1 hour 4 hours
Lamb, tender cuts (well done) 50mm 71°C 2 hours 4 hours
Pork, baby back ribs - 74°C 4-8 hours 12 hours
Pork, chops (medium rare) 25mm 56.5°C 2-4 hours 6-8 hours
Pork, chops (medium rare) 50mm 56.5°C 4-6 hours 8-10 hours
Pork, chops (medium) 25mm 60°C 2-4 hours 6-8 hours
Pork, chops (medium) 50mm 60°C 4-6 hours 8-10 hours
Pork, chops (medium well) 25mm 65.5°C 2-4 hours 6-8 hours
Pork, chops (medium well) 50mm 65.5°C 4-6 hours 8-10 hours
Pork, chops (well done) 25mm 71°C 2-4 hours 6-8 hours
Pork, chops (well done) 50mm 71°C 4-6 hours 8-10 hours
Pork, roasting cuts 70mm 71-80°C 12 hours 30 hours
Pork, spare ribs 70mm 71-80°C 12 hours 30 hours
Pork, tenderloin (medium rare) 38mm 56.5°C 90 minutes 6-8 hours
Pork, tenderloin (medium) 38mm 60°C 90 minutes 6-8 hours
Pork, tenderloin (medium well) 38mm 65.5°C 90 minutes 6-8 hours
Pork, tenderloin (well done) 38mm 71°C 90 minutes 6-8 hours



  • Please note that grass-fed cuts of beef will take a lot longer to cook than 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.

See also

Subcategories

This category has only the following subcategory.

Pages in category "Sous vide recipes"

The following 51 pages are in this category, out of 51 total.