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Сводные данные по времени и температуре, при работе су-вид.

Time and Temperature Reference

This table is only meant to serve as a guideline. Temperatures should be adjusted to your preference of doneness. Cooking time should be adjusted to initial temperature, heat transfer characteristics, and thickness of the food being cooked. Times denoted with an * include time for tenderness.

  Temperature Thickness Time to Core Temperature Time (Pasteurized to Core)
BEEF        
Tenderloin 138°F / 59°C 2 inches 1 hour, 58 min 5 hours, 35 min
Rib Eye Steak 138°F / 59°C 1.5 inches 1 hour, 58 min 3 hours, 20 min
Strip Steak 138°F / 59°C 1.5 inches 1 hour, 58 min  3 hours, 20 min
Porterhouse Steak 138°F / 59°C 1.5 inches 1 hour, 58 min  3 hours, 20 min
Brisket 147°F / 64°C   48 Hours* 3 hours, 21 min
Veal Shank 167°F / 75°C   12-24 Hours* 9 hours, 03 min
         
LAMB        
Lamb Saddle 138°F / 59°C 2.5 inches 2 hours, 16 min 3 hours, 51 min
         
PORK        
Pork Chop 145°F / 63°C 1.75 inches 1 hour, 45 min 4 hours, 02 min
Ribs 140°F / 60°C   24-48 hours* 1 hour, 06 min
         
POULTRY        
Chicken Breast 150°F / 65°C 1 inch 47 min 1 hour, 36 min
Duck Breast 135°F / 57°C 1 inch 60 min 2 hours, 41 min
Chicken Thighs 150°F / 65°C 1.5 inches 1 hours, 20 min  3 hours, 03 min
Foie Gras 147°F / 64°C 2 inches 2 hours, 16 min 5 hours, 09 min
         
FISH        
Salmon Filet 130°F / 54.4°C 1 inch 1 hour, 39 min 5 hours, 31 min
Cod Filet 129°F / 54°C 1 inch 1 hour, 39 min 3 hours, 47 min
Halibut 129°F / 54°C 1 inch 1 hour, 39 min  3 hours, 47 min
         
SHELLFISH        
Shrimp / Prawns 135°F / 57°C 1 inch 43 min 5 hours, 21 min
Lobster 145°F / 63°C 1 inch 15 min 5 hours, 5 min
Scallops 135°F / 57°C 1.5 inches 1 hour, 38 min 2 hours, 29 min
         
VEGETABLES