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Sous-vide (vacuum) cooking
95
Food Added in advance [°F (°C)] [min]
Sugar Salt Medium* Done*
Meat
Duck breast, whole X 151 (66) 162 (72) 35
Saddle of lamb (on the bone) 136 (58) 144 (62) 50
Beef tenderloin, 1 1/2" (4cm)
thick
133 (56) 142 (61) 120
Beef sirloin, 1" (2.5cm) thick 133 (56) – 120
Pork tenderloin, whole X 145 (63) 153 (67) 60
temperature, duration
* Degree of doneness
The “Done” degree of doneness uses a higher core temperature than “Medium”. Results are
not the same as “Well done” in traditional roasting methods.
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