Adrian’s cooking
A collection of Adrian's recipes
A collection of Adrian's recipes
A collection of Adrian's recipes
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.
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)
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)
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)