Sansaire SA15, Руководство по приготовлению пищи

Страница: 11 / 11

3"
2"
1"
8 cm
7 cm
6 cm
5 cm
4 cm
3 cm
2 cm
1 cm
6 hr
4:15 hr
3 hr
1.5 hr
1 hr
30 mins
6 hr
3 hr
1 hr
25 mins
PROTEIN TEMP TIME
Tender Beef
Filet, Strip Steak, Rib Eye, T-Bone
52°C
126°F
To core temperature
1 hr for a 1"-thick steak
Poultry (White Meat)
Chicken, Turkey, Duck
62°C
144°F
To core temperature
+30 mins to pasteurize
1:30 for a 1"-thick chicken breast
Poultry (Dark Meat)
Chicken, Turkey, Duck
65°C
149°F
To core temperature
+30 mins to pasteurize
1:30 for a 1"-thick chicken leg
Fish
Salmon, Tuna, Cod, Snapper, Tilapia
50°C
122°F
To core temperature
30 minutes for a ½"-thick fillet
Pork
Shoulder, Belly
65°C
149°F
36 hrs
for a braised texture
Tough Cuts
Short Ribs, Brisket
62°C
144°F
72 hrs
for a braised texture
Consuming raw or undercooked meats, poultry, seafood, or shellfish
may increase your risk of foodborne illness. Temperatures adapted from Modernist Cuisine .
FOOD THICKNESS & COOKING TIME
Use the guides at the edge of the page to determine how
long it takes for the core temperature of your food—the
temperature inside the middle of the food—to reach the
doneness temperature in the table above.
Some foods, like poultry, require additional cooking time to
pasteurize. Other foods, like tough cuts of meat, are best
when cooked for much longer amounts of time, to achieve
a braised texture.
Sous Vide Quick Reference
sansaire.com
Follow us @sansaire / Designed in Seattle, WA