Sous Vide


Chateaubriand                 135.5F/57.5 C                     2 hrs.                  2 lbs.

tenderloin                  138F/59C                           45 min.                             3 in.

ribeye                          134-138F/56-59C             45 min.                             1 in.

strip steak                  134-138F/56-59C              45 min                              1 in.

porterhouse              134-138F/56-59C               45 min.                             1 in

brisket                         147F/64C                          48 hrs

veal shank                  167F/75C                           12 hrs                                1 1/2 in.

veal tenderloin           136C /57C                           1.5 hrs                 roulade

corned beef                  148f/65C                           12 hrs

short ribs, boneless        159F/71C                        12-15 hrs


saddle                              141F/60.5C                      35 min                         1 1/2 in.

leg, roulade                  155F/68.5C                         6 hrs                              7.5oz.

loin flank, roulade              150F/65.5C                         20 hrs

foreshank                              162.5F/72.5C                       20hrs

leg, top round                      134F/56.5                            90min


belly                                       F/64C                         48 hrs.                          3.3 lb.

ribs (7% brine for 30hrs) 159 /71C                         24 hrs.                         1 in.

shank                                   F/71C                         18 hrs                           4 in

chop                                       135.5F/57.5C                    75 min


chix breast                       147F/64C                          90 min.

duck breast                       147F/64C                         40 min.                        2 in.

chix thighs                        152F/66.6C                      90 min.                        2 in.

foie gras                              180F/82.2C                     1.5 min                        2 in.


salmon (5% salt&4% sugar brine for 3hrs)  125F/51.5C          50 min.          6 oz.

cod fillet (o/o poach)            144.5F/62.5C                        10-12 min.

halibut                                   140F/60C                     10-12 min.


shrimp                                   149F/65C                         5-7 min.

lobster                                   145F/63C                          15 min.

scallops                                 140F/60C                         15 min.


root, whole                          185F/85C                          45-90 min.             2 in.

root, cut                                185F/85C                          20-30 min.             1 in.

bulb, whole                          185F/85C                          90 min.                    2 in.

squash, cut                           185F/85C                          30 min.                    1 in.

artichoke hearts                 185F/85C                          45-75 min.               1 1/2 in.

salsify                                           /84C                          35-45 min.

swiss chard ribs                   185F/85C                         30 min                 matchstix


peach                                       185F/85C                         15-20 min.            1/2 in.

pear                                          181F/83C                          25 min.                 1/2 in.

apple                                        185F/85C                          90 min.                1 in.


Creme Anglaise                    179.6F/82C                     20 min

**for cook-chill theory, re-therm meats at 52C, can be held for 1 hr., seared, and served

***referenced from Thomas Keller’s Under Pressure.

***Additions from my experiments included.


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