Andrew James Sous Vide Manuel - Sayfa 6

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Food

Beef and Lamb

1.Tenderloin, cutlets,

sirloin,

2.Rib eye, rump, T-bone

3. Blade, chuck, leg of

lamb, shoulder, shanks,

game meats

Pork

Belly

Ribs

Pork chops

Pork roast

Poultry

Chicken breast with bone

Chicken breast fillet

Chicken thigh with bone

Chicken thigh no bone

Chicken legs

Duck breast

Fish

Lean fish

Fatty fish

Shellfish

Shrimp

Lobster tail

Scallops

Vegetables

Root vegetables

Tender vegetables

Cooking

Temperature

1. 49˚C or higher

2. 49˚C or higher

3.49˚C or higher

82˚C

59˚C

56˚C or higher

82˚C

64˚C

82˚C

64˚C

82˚C

64˚C

47˚C or higher

60˚C

83˚C or higher

Cooking Time

Holding Time

(After cooking)

1 Hour

Up to 6 Hours

2 Hours

Up to 8 Hours

8 Hours

Up to 10 Hours

10 hours

Up to 12 hours

10 hours

Up to 12 hours

4 hours

Up to 6 hours

10 hours

Up to 12 hours

2 hours

Up to 3 hours

1 hour

Up to 2 hours

1 ½ hours

Up to 3 hours

1 hour

Up to 2 hours

2 hours

Up to 3 hours

2 hours

Up to 2 hours

1 hour

Up to 1 hour

1 hour

Up to 1 hour

1 hour

Up to 1 hour

1 hour

Up to 1 hour

1hour

Up to 1 hour

1 hour

Up to 2 hours

1 hour

Up to 2 hours

Thickness

1-2cm

2-5cm

4-6cm

3-6cm

2-3cm

2-4cm

5-7cm

3-5cm

5-7cm

3-5cm

2-4cm

4-6cm

2-4cm

1-5cm