Loading ...
Loading ...
Loading ...
Sous Vide 27
FRUITS AND VEGETABLES
Acorn Squash 183ºF for 1 to 2 Hours (83.9ºC)
Apples 183ºF for 1 to 2 Hours (83.9ºC)
Artichokes 183ºF for 45 to 75 Min (83.9ºC)
Asparagus 183ºF for 10 to 30 Min (83.9ºC)
Banana 183ºF for 10 to 15 Min (83.9ºC)
Beet 183ºF for 60 to 90 Min (83.9ºC)
Broccoli 183ºF for 30 to 60 Min (83.9ºC)
Brussels Sprouts
183ºF for 45 to 60 Min (83.9ºC)
Butternut Squash
183ºF for 45 to 60 Min (83.9ºC)
Cabbage 183ºF for 60 Min (83.9ºC)
Carrot 183ºF for 45 to 60 Min (83.9ºC)
Cauliflower
Florets 183ºF for 20 to 30 Min (83.9ºC)
For Puree 183ºF for 2 Hours (83.9ºC)
Stems 183ºF for 60 to 75 Min (83.9ºC)
Celery Root 183ºF for 60 to 75 Min (83.9ºC)
Chard 183ºF for 60 to 75 Min (83.9ºC)
Cherries 183ºF for 15 to 25 Min (83.9ºC)
Corn 183ºF for 15 to 25 Min (83.9ºC)
Eggplant 183ºF for 30 to 45 Min (83.9ºC)
Fennel 183ºF for 30 to 60 Min (83.9ºC)
Golden Beets 183ºF for 30 to 60 Min (83.9ºC)
Green Beans 183ºF for 30 to 45 Min (83.9ºC)
Leek 183ºF for 30 to 60 Min (83.9ºC)
Onion 183ºF for 35 to 45 Min (83.9ºC)
Parsnip 183ºF for 30 to 60 Min (83.9ºC)
Pea Pods 183ºF for 30 to 40 Min (83.9ºC)
Peaches 183ºF for 30 to 60 Min (83.9ºC)
Pears 183ºF for 25 to 60 Min (83.9ºC)
Pineapple 167ºF for 45 to 60 Min (75.0ºC)
Plums 167ºF for 15 to 20 Min (75.0ºC)
Potatoes
Small 183ºF for 30 to 60 Min (83.9ºC)
Large 183ºF for 60 to 120 Min
(83.9ºC)
Pumpkin 183ºF for 45 to 60 Min (83.9ºC)
Radish 183ºF for 10 to 25 Min (83.9ºC)
Rhubarb 141ºF for 25 to 45 Min (60.6ºC)
Rutabaga 183ºF for 2 Hours (83.9ºC)
Salsify 183ºF for 45 to 60 Min (83.9ºC)
Squash, Summer
183ºF for 30 to 60 Min (83.9ºC)
Squash, Winter 183ºF for 1 to 2 Hours (83.9ºC)
Sunchokes 183ºF for 40 to 60 Min (83.9ºC)
Sweet PotatoesSweet Potatoes
Small 183ºF for 45 to 60 Min (83.9ºC)
Large 183ºF for 60 to 90 Min (83.9ºC)
Swiss Chard 183ºF for 60 to 75 Min (83.9ºC)
Turnip 183ºF for 45 to 60 Min (83.9ºC)
Yams 183ºF for 30 to 60 Min (83.9ºC)
Zucchini 183ºF for 30 to 60 Min (83.9ºC)
Loading ...
Loading ...
Loading ...