Sous vide
This article is a stub or basically a “bookmark” to A Practical Guide to Sous Vide Cooking by Dr. Douglas Baldwin.
It is definitely an interesting read, however, as a cheat sheet, the most important items are written down here, in case the original gets taken down upstream.
Technical data
Table 2.1
Temperatures corresponding to rare, medium-rare and medium in meat and fish.
Rare | Medium-Rare | Medium | |
|---|---|---|---|
Meat | 50 °C | 55 °C | 60 °C |
Fish | 42 °C | 50 °C | 60 °C |
(source)
Table 2.2: Heating times for thawed meat
Approximate heating times for thawed meat to 1 °F (0.5 °C) less than the water bath’s temperature. You can decrease the time by about 13 % if you only want to heat the meat to within 2 °F (1 °C) of the water bath’s temperature. Do not use these times to compute pasteurization times: use the pasteurization tables [below].
Thickness | Slab-like | Cylinder-like | Sphere-like |
|---|---|---|---|
5 mm | 5 min | 5 min | 4 min |
10 mm | 19 min | 11 min | 8 min |
15 mm | 35 min | 18 min | 13 min |
20 mm | 50 min | 30 min | 20 min |
25 mm | 1¼ hr | 40 min | 25 min |
30 mm | 1½ hr | 50 min | 35 min |
35 mm | 2 hr | 1 hr | 45 min |
40 mm | 2½ hr | 1¼ hr | 55 min |
45 mm | 3 hr | 1½ hr | 1¼ hr |
50 mm | 3½ hr | 2 hr | 1½ hr |
55 mm | 4 hr | 2¼ hr | 1½ hr |
60 mm | 4¾ hr | 2½ hr | 2 hr |
65 mm | 5½ hr | 3 hr | 2¼ hr |
70 mm | — | 3½ hr | 2½ hr |
75 mm | — | 3¾ hr | 2¾ hr |
80 mm | — | 4¼ hr | 3 hr |
85 mm | — | 4¾ hr | 3½ hr |
90 mm | — | 5¼ hr | 3¾ hr |
95 mm | — | 6 hr | 4¼ hr |
100 mm | — | — | 4¾ hr |
105 mm | — | — | 5 hr |
110 mm | — | — | 5½ hr |
115 mm | — | — | 6 hr |
(source)
Table 2.3: Heating times for frozen meat
Approximate heating times for frozen meat to 1 °F (0.5 °C) less than the water bath’s temperature. You can decrease the time by about 13 % if you only want to heat the meat to within 2 °F (1 °C) of the water bath’s temperature. Do not use these times to compute pasteurization times: use the pasteurization tables [below].
Thickness | Slab-like | Cylinder-like | Sphere-like |
|---|---|---|---|
5 mm | 7 min | 7 min | 6 min |
10 mm | 30 min | 17 min | 12 min |
15 mm | 50 min | 30 min | 20 min |
20 mm | 1¼ hr | 40 min | 30 min |
25 mm | 1¾ hr | 55 min | 40 min |
30 mm | 2¼ hr | 1¼ hr | 55 min |
35 mm | 3 hr | 1½ hr | 1¼ hr |
40 mm | 3½ hr | 2 hr | 1½ hr |
45 mm | 4½ hr | 2½ hr | 1¾ hr |
50 mm | 5¼ hr | 2¾ hr | 2 hr |
55 mm | 6¼ hr | 3¼ hr | 2½ hr |
60 mm | 7¼ hr | 4 hr | 2¾ hr |
65 mm | 8¼ hr | 4½ hr | 3¼ hr |
70 mm | — | 5 hr | 3¾ hr |
75 mm | — | 5¾ hr | 4¼ hr |
80 mm | — | 6½ hr | 4¾ hr |
85 mm | — | 7¼ hr | 5¼ hr |
90 mm | — | 8 hr | 5¾ hr |
95 mm | — | 8¾ hr | 6¼ hr |
100 mm | — | — | 7 hr |
105 mm | — | — | 7½ hr |
110 mm | — | — | 8¼ hr |
115 mm | — | — | 9 hr |
(source)