Sous Vide Notes

By Nemo

Our notes about temps and times for sous vide cooking

Ingredients

• see Directions for notes

Preparation

Step 1

BEEF
Flank steak (med-rare): 134°F - 8 hrs
Hamburger: 125°F - 30 mins
Ribeye steak (rare): 120°F - 1 hr
Ribeye steak (med-rare): 130° - 1 hr
Short Ribs: 131°F - 72 hrs

CHICKEN
Boneless skinless breasts: 140°F - 2 hrs

FISH
Halibut: 125°F - 20 mins
Salmon: 125°F - 20 mins

PORK
Chops: 135°F - 2 hrs (see recipe)
Tenderloin: 135°F - 2 hrs