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Sous-vide (vacuum) cooking
95
Food Added in ad-
vance
[°F / °C] [min]
Sugar Salt
Fish
Cod filet, 1" (2.5cm) thick x 130 / 54 35
Salmon filet, 1 1/4" (3 cm) thick x 125 / 52 30
Monkfish filet x 145 / 62 18
Pikeperch filet, 3/4" (2 cm) thick x 130 / 55 30
Vegetables
Cauliflower florets, medium to large x 185 / 85 40
Squash in slices x 185 / 85 15
Kohlrabi in slices x 185 / 85 30
Asparagus, white, whole x x 185 / 85 22–27
Sweet potatoes in slices x 185 / 85 18
Fruit
Pineapple in slices x 185 / 85 75
Apple in slices x 175 / 80 20
Bananas, whole 145 / 62 10
Peaches, halved x 145 / 62 25–30
Rhubarb pieces 167/75 13
Plums, halved x 160 / 70 10–12
Miscellaneous
Beans, white, soaked at a 1:2 ratio
(beans to liquid)
x 195 / 90 240
Shrimp, peeled and deveined x 135 / 56 19–21
Egg, whole 149 - 151 /
65–66
60
Scallops, removed from shell 125 / 52 25
Shallot, whole x x 185 / 85 45–60
Temperature / Cooking duration
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