Difference between revisions of "Template:Sous vide cooking times"
From Cookipedia
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|[[Beef, brisket]] (well done)||25mm ||71°C ||''159.8°F''||8-10 hours||24-30 hours | |[[Beef, brisket]] (well done)||25mm ||71°C ||''159.8°F''||8-10 hours||24-30 hours | ||
|- style="background: #e6e6fa;" | |- style="background: #e6e6fa;" | ||
− | |[[Beef | + | |[[Beef, roasting cuts]] (medium rare)||70mm ||56.5°C ||''133.8°F''||10 hours||24-28 hours |
|- style="background: #f8f2d7;" | |- style="background: #f8f2d7;" | ||
− | |[[Beef | + | |[[Beef, roasting cuts]] (medium)||70mm ||60°C ||''140°F''||10 hours||24-28 hours |
|- style="background: #e6e6fa;" | |- style="background: #e6e6fa;" | ||
− | |[[Beef | + | |[[Beef, roasting cuts]] (medium well)||70mm ||65.5°C ||''149.9°F''||10 hours||24-28 hours |
|- style="background: #f8f2d7;" | |- style="background: #f8f2d7;" | ||
− | |[[Beef | + | |[[Beef, roasting cuts]] (well done)||70mm ||71°C ||''159.8°F''||10 hours||24-28 hours |
|- style="background: #e6e6fa;" | |- style="background: #e6e6fa;" | ||
− | |[[Beef]] | + | |[[Beef short ribs]] (''spare ribs'')||50mm ||80°C||''176°F''||8-10 hours||24-30 hours |
|- style="background: #f8f2d7;" | |- style="background: #f8f2d7;" | ||
|[[Beef]], [[Sous vide salmon cut silverside beef joint|silverside joint]] (medium - ''see ‡ above'')||1.5 kg ||61.5°C||''142.7°F''||8 hours||10 hours | |[[Beef]], [[Sous vide salmon cut silverside beef joint|silverside joint]] (medium - ''see ‡ above'')||1.5 kg ||61.5°C||''142.7°F''||8 hours||10 hours | ||
|- style="background: #e6e6fa;" | |- style="background: #e6e6fa;" | ||
− | |[[Beef]], | + | |[[Beef, fillet steak]], (rare)||25mm ||49°C||''120.2°F''||1 hour||4 hours |
|- style="background: #f8f2d7;" | |- style="background: #f8f2d7;" | ||
− | |[[Beef]] | + | |[[Beef, fillet steak]] (rare)||50mm ||49°C||''120.2°F''||2 hours||4 hours |
|- style="background: #e6e6fa;" | |- style="background: #e6e6fa;" | ||
− | |[[Beef]] | + | |[[Beef, fillet steak]] (medium rare)||25mm ||56.5°C ||''133.8°F''||1 hour||4 hours |
|- style="background: #f8f2d7;" | |- style="background: #f8f2d7;" | ||
− | |[[Beef]] | + | |[[Beef, fillet steak]] (medium rare)||50mm ||56.5°C ||''133.8°F''||2 hours||4 hours |
|- style="background: #e6e6fa;" | |- style="background: #e6e6fa;" | ||
− | |[[Beef]] | + | |[[Beef, fillet steak]] (medium)||25mm ||60°C ||''140°F''||1 hour||4 hours |
|- style="background: #f8f2d7;" | |- style="background: #f8f2d7;" | ||
− | |[[Beef]] | + | |[[Beef, fillet steak]] (medium)||50mm ||60°C ||''140°F''||2 hours||4 hours |
|- style="background: #e6e6fa;" | |- style="background: #e6e6fa;" | ||
− | |[[Beef]] | + | |[[Beef, fillet steak]] (medium well)||25mm ||65.5°C ||''149.9°F''||1 hour||4 hours |
|- style="background: #f8f2d7;" | |- style="background: #f8f2d7;" | ||
− | |[[Beef]] | + | |[[Beef, fillet steak]] (medium well)||50mm ||65.5°C ||''149.9°F''||2 hours||4 hours |
|- style="background: #e6e6fa;" | |- style="background: #e6e6fa;" | ||
− | |[[Beef]] | + | |[[Beef, fillet steak]] (well done)||25mm ||71°C ||''159.8°F''||1 hour||4 hours |
|- style="background: #f8f2d7;" | |- style="background: #f8f2d7;" | ||
− | |[[Beef]] | + | |[[Beef, fillet steak]] (well done)||50mm ||71°C ||''159.8°F''||2 hours||4 hours |
|- style="background: #e6e6fa;" | |- style="background: #e6e6fa;" | ||
|[[Bison]] (medium rare)||25mm ||56.5°C ||''133.8°F''||8-10 hours||12-24 hours | |[[Bison]] (medium rare)||25mm ||56.5°C ||''133.8°F''||8-10 hours||12-24 hours |
Revision as of 17:26, 10 June 2019
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
A two-way temperature calculator
A Centigrade to Fahrenhiet / Fahrenhiet to Centigrade temperature converter.
MEAT | Thickness | Cooking temperature | Water Bath Cooking time (min) |
Water Bath Cooking time (max) | |
---|---|---|---|---|---|
Beef, brisket (medium rare) | 25mm | 56.5°C | 133.8°F | 8-10 hours | 24-30 hours |
Beef, brisket (medium) | 25mm | 60°C | 140°F | 8-10 hours | 24-30 hours |
Beef, brisket (medium well) | 25mm | 65.5°C | 149.9°F | 8-10 hours | 24-30 hours |
Beef, brisket (well done) | 25mm | 71°C | 159.8°F | 8-10 hours | 24-30 hours |
Beef, roasting cuts (medium rare) | 70mm | 56.5°C | 133.8°F | 10 hours | 24-28 hours |
Beef, roasting cuts (medium) | 70mm | 60°C | 140°F | 10 hours | 24-28 hours |
Beef, roasting cuts (medium well) | 70mm | 65.5°C | 149.9°F | 10 hours | 24-28 hours |
Beef, roasting cuts (well done) | 70mm | 71°C | 159.8°F | 10 hours | 24-28 hours |
Beef short ribs (spare ribs) | 50mm | 80°C | 176°F | 8-10 hours | 24-30 hours |
Beef, silverside joint (medium - see ‡ above) | 1.5 kg | 61.5°C | 142.7°F | 8 hours | 10 hours |
Beef, fillet steak, (rare) | 25mm | 49°C | 120.2°F | 1 hour | 4 hours |
Beef, fillet steak (rare) | 50mm | 49°C | 120.2°F | 2 hours | 4 hours |
Beef, fillet steak (medium rare) | 25mm | 56.5°C | 133.8°F | 1 hour | 4 hours |
Beef, fillet steak (medium rare) | 50mm | 56.5°C | 133.8°F | 2 hours | 4 hours |
Beef, fillet steak (medium) | 25mm | 60°C | 140°F | 1 hour | 4 hours |
Beef, fillet steak (medium) | 50mm | 60°C | 140°F | 2 hours | 4 hours |
Beef, fillet steak (medium well) | 25mm | 65.5°C | 149.9°F | 1 hour | 4 hours |
Beef, fillet steak (medium well) | 50mm | 65.5°C | 149.9°F | 2 hours | 4 hours |
Beef, fillet steak (well done) | 25mm | 71°C | 159.8°F | 1 hour | 4 hours |
Beef, fillet steak (well done) | 50mm | 71°C | 159.8°F | 2 hours | 4 hours |
Bison (medium rare) | 25mm | 56.5°C | 133.8°F | 8-10 hours | 12-24 hours |
Bison (medium) | 25mm | 60°C | 140°F | 8-10 hours | 12-24 hours |
Bison (medium well) | 25mm | 65.5°C | 149.9°F | 8-10 hours | 12-24 hours |
Bison (well done) | 25mm | 71°C | 159.8°F | 8-10 hours | 12-24 hours |
Chicken, breast (bone in) | 50mm | 63.5°C | 146.3°F | 2-5 hours | 4-6 hours |
Chicken, breast (boneless) | 25mm | 63.5°C | 146.3°F | 1 hour | 2-4 hours |
Chicken, dark meat | - | 80°C | 176°F | 1 hour | 2-4 hours |
Chicken, leg / thigh | - | 71°C | 159.8°F | 4 hours | 6-8 hours |
Chicken, young (spatchcocked) | 70mm | 71°C | 159.8°F | 6 hours | 8 hours |
Duck, breast | - | 56.5°C | 133.8°F | 2.0 hours | 3 hours |
Duck, leg | - | 82°C | 179.6°F | 8 hours | 10 hours |
Game (rare) | 25mm | 56.5°C | 133.8°F | 8-10 hours | 12-24 hours |
Game (medium) | 25mm | 60°C | 140°F | 8-10 hours | 12-24 hours |
Game (medium well) | 25mm | 65.5°C | 149.9°F | 8-10 hours | 12-24 hours |
Game (well done) | 25mm | 71°C | 159.8°F | 8-10 hours | 12-24 hours |
Lamb, leg (medium rare) | 70mm | 56.5°C | 133.8°F | 10 hours | 24-28 hours |
Lamb, leg (medium) | 70mm | 60°C | 140°F | 10 hours | 24-28 hours |
Lamb, leg (medium well) | 70mm | 65.5°C | 149.9°F | 10 hours | 24-28 hours |
Lamb, leg (well done) | 70mm | 71°C | 159.8°F | 10 hours | 24-28 hours |
Lamb, roasting cuts (medium rare) | 70mm | 56.5°C | 133.8°F | 10 hours | 24-28 hours |
Lamb, roasting cuts (medium) | 70mm | 60°C | 140°F | 10 hours | 24-28 hours |
Lamb, roasting cuts (medium well) | 70mm | 65.5°C | 149.9°F | 10 hours | 24-28 hours |
Lamb, roasting cuts (well done) | 70mm | 71°C | 159.8°F | 10 hours | 24-28 hours |
Lamb, tender cuts (rare) | 25mm | 49°C | 120.2°F | 1 hour | 4 hours |
Lamb, tender cuts (rare) | 50mm | 49°C | 120.2°F | 2 hours | 4 hours |
Lamb, tender cuts (medium rare) | 25mm | 56.5°C | 133.8°F | 1 hour | 4 hours |
Lamb, tender cuts (medium rare) | 50mm | 56.5°C | 133.8°F | 2 hours | 4 hours |
Lamb, tender cuts (medium) | 25mm | 60°C | 140°F | 1 hour | 4 hours |
Lamb, tender cuts (medium) | 50mm | 60°C | 140°F | 2 hours | 4 hours |
Lamb, tender cuts (medium well) | 25mm | 65.5°C | 149.9°F | 1 hour | 4 hours |
Lamb, tender cuts (medium well) | 50mm | 65.5°C | 149.9°F | 2 hours | 4 hours |
Lamb, tender cuts (well done) | 25mm | 71°C | 159.8°F | 1 hour | 4 hours |
Lamb, tender cuts (well done) | 50mm | 71°C | 159.8°F | 2 hours | 4 hours |
Gammon joint | 2.2kg | 60°C | 140°F | 12 hours | 25 hours |
Ostrich steaks (sear to finish) | 25mm | 60°C | 140°F | 1 hour | 2 hours |
Pork, baby back ribs | - | 74°C | 165.2°F | 4-8 hours | 12 hours |
Pork, chops (medium rare) | 25mm | 56.5°C | 133.8°F | 2-4 hours | 6-8 hours |
Pork, chops (medium rare) | 50mm | 56.5°C | 133.8°F | 4-6 hours | 8-10 hours |
Pork, chops (medium) | 25mm | 60°C | 140°F | 2-4 hours | 6-8 hours |
Pork, chops (medium) | 50mm | 60°C | 140°F | 4-6 hours | 8-10 hours |
Pork, chops (medium well) | 25mm | 65.5°C | 149.9°F | 2-4 hours | 6-8 hours |
Pork, chops (medium well) | 50mm | 65.5°C | 149.9°F | 4-6 hours | 8-10 hours |
Pork, chops (well done) | 25mm | 71°C | 159.8°F | 2-4 hours | 6-8 hours |
Pork, chops (well done) | 50mm | 71°C | 159.8°F | 4-6 hours | 8-10 hours |
Pork, roasting cuts | 70mm | 71-80°C | 159.8°F - 176°F | 12 hours | 30 hours |
Pork, spare ribs | 70mm | 71-80°C | 159.8°F - 176°F | 12 hours | 30 hours |
Pork, tenderloin (medium rare) | 38mm | 56.5°C | 133.8°F | 90 minutes | 6-8 hours |
Pork, tenderloin (medium) | 38mm | 60°C | 140°F | 90 minutes | 6-8 hours |
Pork, tenderloin (medium well) | 38mm | 65.5°C | 149.9°F | 90 minutes | 6-8 hours |
Pork, tenderloin (well done) | 38mm | 71°C | 159.8°F | 90 minutes | 6-8 hours |
Sausages best browned first | - | 67°C | 152.6°F | 4 hours | 8 hours |
Turkey breast (medium well) | about 1.2 kg | 67°C | 152.6°F | 5 hours | 10-12 hours |
OFFAL | |||||
Beef liver *(medium-rare) | - | 58°C | 136.4°F | 60 minutes | 120 minutes |
Beef liver *(pink) | - | 62°C | 143.6°F | 60 minutes | 120 minutes |
Beef liver *(medium) | - | 65°C | 149°F | 60 minutes | 120 minutes |
Lambs liver * (pink) | - | 58°C | 136.4°F | 60 minutes | 120 minutes |
Lambs liver * (medium-rare) | - | 62°C | 143.6°F | 60 minutes | 120 minutes |
Lambs liver * (medium) | - | 65°C | 149°F | 60 minutes | 120 minutes |
Poultry liver (pink) | - | 56°C | 132.8°F | 60 minutes | 120 minutes |
Poultry liver (medium-rare) | - | 52°C | 125.6°F | 60 minutes | 120 minutes |
Poultry liver (medium) | - | 60°C | 140°F | 60 minutes | 120 minutes |
Veal liver *(medium-rare) | - | 58°C | 136.4°F | 90 minutes | 120 minutes |
Veal liver *(pink) | - | 62°C | 143.6°F | 90 minutes | 120 minutes |
Veal liver *(medium) | - | 65°C | 149°F | 90 minutes | 120 minutes |
Kidney (pink) | - | 56°C | 132.8°F | 60 minutes | 120 minutes |
Kidney (medium) | - | 60°C | 140°F | 60 minutes | 120 minutes |
FISH | |||||
Brill | - | 48°C | 118.4°F | 35 minutes | 60 minutes |
Cod | - | 56°C | 132.8°F | 15 minutes | 30 minutes |
Haddock | - | 52°C | 125.6°F | 35 minutes | 60 minutes |
Halibut | - | 50°C | 122°F | 20 minutes | 40 minutes |
Lemon sole | - | 52°C | 125.6°F | 25 minutes | 40 minutes |
Mackerel | - | 50°C | 122°F | 20 minutes | 40 minutes |
Monkfish | - | 48°C | 118.4°F | 18 minutes | 35 minutes |
Red mullet | - | 52°C | 125.6°F | 30 minutes | 45 minutes |
Salmon | - | 50°C | 122°F | 20 minutes | 35 minutes |
Sardines | - | 50°C | 122°F | 20 minutes | 35 minutes |
Sea bass | - | 50°C | 122°F | 15 minutes | 25 minutes |
Trout | - | 48°C | 118.4°F | 40 minutes | 45 minutes |
SEAFOOD | |||||
King prawns | - | 56°C | 132.8°F | 20 minutes | 25 minutes |
Prawns (shrimp) | - | 56°C | 132.8°F | 10 minutes | 15 minutes |
- 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.
- Liver benefits from soaking in milk (milder flavour) or water (stronger flavour) for 8 hours before cooking.
- Safe minimum cooking temperatures