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Sous-vide (vacuum) cooking
35
Food Added in ad‐
vance
[°F / °C]
Cooking time
in mi
nutes
Sugar Salt Medium* Done*
Meat
Duck breast, whole x 151 / 66 162 / 72 35
Rack of lamb 136 / 58 144 / 62 50
Beef filet steak, 1 3/4" (4
cm) thick
133 / 56 142 / 61 120
Pork tenderloin, whole x 145 / 63 153 / 67 60
Temperature / Cooking duration
* Degree of doneness
The "done" degree of doneness has a higher core temperature than "medium," but is not
coo
ked through in the classical sense.
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