Cooking Sous Vide - Thomas N. England (2016)
Sous Vide Cooking Times & Temperatures
|
Type |
Cooking Temp |
Time |
|
FRUITS & VEGETABLES |
||
|
Apples |
185°F (85°C) |
1 hour |
|
Artichokes |
182°F (83°C) |
30 minutes |
|
Asparagus |
190°F (88°C) |
4 minutes |
|
Baby beets |
182°F (83°C) |
1 hour |
|
Baby carrots |
185°F (85°C) |
1 hour, 15 minutes |
|
Cauliflower |
183°F (84°C) |
2 hours |
|
Corn |
185°F (85°C) |
2 hours |
|
Fennel |
185°F (85°C) |
1 hour |
|
Kidney beans |
190°F (88°C) |
6 hours |
|
Leeks |
185°F (85°C) |
20 minutes |
|
Navy beans |
190°F (88°C) |
6 hours |
|
Pearl onions |
185°F (85°C) |
1 hour, 30 minutes |
|
Pickled beets |
190°F (88°C) |
40 minutes |
|
Radishes |
182°F (83°C) |
45 minutes |
|
Red cabbage |
183°F (84°C) |
45 minutes |
|
Red potatoes |
190°F (88°C) |
1 hour |
|
Russet potatoes |
190°F (88°C) |
1 hour |
|
194°F (90°C) |
25 minutes |
|
|
Shiitake mushrooms |
185°F (85°C) |
dried: 45 minutes; fresh: 20 minutes |
|
Sweet potatoes |
185°F (85°C) |
1 hour |
|
Turnips |
185°F (85°C) |
2 hours |
|
POULTRY |
||
|
Chicken breasts (diced) |
147°F (64°C) |
1 hour |
|
Chicken breasts (whole) |
145°F (63°C), 147°F (64°C), or 150°F (66°C) |
1 hour |
|
Chicken thighs (bone in) |
147°F (64°C) |
1 hour, 30 minutes |
|
154°F (68°C) |
1 hour |
|
|
Chicken thighs (boneless) |
154°F (68°C) |
6 hours |
|
Chicken wings |
150°F (66°C) |
2 hours |
|
Duck legs |
170°F (77°C) |
12 hours |
|
Eggs |
poached: 145°F (63°C); soft-boiled: 150°F (66°C); hard-boiled: 165°F (74°C) |
1 hour |
|
Turkey breasts |
145°F (63°C) |
4 hours |
|
Whole chicken (cooked in 1 bag) |
147°F (64°C) |
3 hours |
|
Whole chicken (cooked in 2 bags) |
thighs and legs (dark meat): 155°F (68°C) and 145°F (63°C) |
2 hours |
|
breast halves and wings (white meat): 145°F (63°C) |
1 hour |
|
|
Whole chicken (cut into quarters) |
147°F (64°C) |
1 hour, 30 minutes |
|
BEEF & LAMB |
||
|
Beef brisket |
153°F (67°C) |
36 hours |
|
180°F (82°C) |
10 hours |
|
|
Beef chuck roast |
179°F (82°C) |
8 hours |
|
Beef flank |
134°F (57°C) |
6 hours |
|
Beef knuckle |
135°F (57°C) |
48 hours |
|
Beef shank |
131°F (55°C) |
48 hours |
|
Beef spare ribs |
130°F (54°C) |
72 hours |
|
140°F (60°C) |
48 hours |
|
|
Beef stew meat |
149°F (65°C) to 150°F (66°C) |
16 hours |
|
Ground beef |
rare: 127°F (53°C); medium rare: 135°F (57°C); medium: 145°F (63°C); medium well: 150°F (66°C); well: 155°F (68°C) |
1 hour |
|
Lamb shoulder |
133°F (56°C) |
3 hours |
|
149°F (65°C) |
16 hours |
|
|
Rack of lamb |
129°F (54°C) |
1 hour |
|
Rib-eye |
rare: 127°F (53°C); medium rare: 133°F (56°C); medium: 145°F (63°C); medium well: 150°F (66°C); well: 155°F (68°C) |
1 hour |
|
Veal loin chop |
140°F (60°C) |
30 minutes |
|
PORK |
||
|
Country pork ribs |
150°F (66°C) |
36 hours |
|
Ground pork |
150°F (66°C) |
1 hour |
|
Ham hock |
132°F (56°C) |
72 hours |
|
Italian sausage |
140°F (60°C) |
1 hour |
|
Pork belly |
164°F (73°C) |
6 hours |
|
Pork butt |
158°F (70°C) |
24 hours |
|
Pork chops |
rare: 125°F (52°C); medium rare: 140°F (60°C); medium: 145°F (63°C); medium well: 150°F (66°C); well: 155°F (68°C) |
45 minutes to 1 hour |
|
Pork roast |
136°F (58°C) |
5 hours |
|
Whole pork cheeks |
158°F (70°C) |
72 hours |
|
Whole tenderloin |
rare: 125°F (52°C); medium rare: 140°F (60°C); medium: 145°F (63°C); medium well: 150°F (66°C); well: 155°F (68°C) |
45 minutes to 1 hour |
|
FISH & SHELLFISH |
||
|
Blue crab |
154°F (68°C) |
45 minutes |
|
Crab claw meat |
148°F (64°C) |
40 minutes |
|
Lobster tails (shelled meat only) |
122°F (50°C) |
45 minutes |
|
Lump crabmeat |
148°F (64°C) |
40 minutes |
|
Salmon fillet (cut into pieces) |
125°F (52°C) |
20 minutes |
|
Salmon fillet (whole) |
130°F (54°C) |
20 minutes |
|
Scallops |
122°F (50°C) |
30 minutes |
|
Shrimp |
148°F (64°C) |
24 to 40 minutes |
|
Tuna |
122°F (50°C) |
45 minutes |
|
DESSERTS |
||
|
Berry consommé |
190°F (88°C) |
45 minutes |
|
Chocolate chip cookies |
195°F (91°C) |
3 hours |
|
Peach cobbler |
195°F (91°C) |
3 hours |
|
Pecan pie |
195°F (91°C) |
2 hours |
|
Sponge cake |
195°F (91°C) |
3 hours |
|
Vanilla ice cream |
185°F (85°C) |
1 hour |
|
White chocolate cheesecake |
176°F (80°C) |
2 hours |