Temp
-
@Product Minimum Internal Temperature & Rest Time
Beef, Pork, Veal & Lamb Steaks, chops, roasts 145 °F (62.8 °C) and allow to rest for at least 3 minutes
Ground Meats 160 °F (71.1 °C)
Ground Poultry 165 °F
Ham, fresh or smoked (uncooked) 145 °F (62.8 °C) and allow to rest for at least 3 minutes
Fully Cooked Ham (to reheat) Reheat cooked hams packaged in USDA-inspected plants to 140 °F (60 °C) and all others to 165 °F (73.9 °C).
All Poultry (breasts, whole bird, legs, thighs, wings, ground poultry, giblets, and stuffing) 165 °F (73.9 °C)
Eggs 160 °F (71.1 °C)
Fish & Shellfish 145 °F (62.8 °C)
Leftovers 165 °F (73.9 °C)
Casseroles 165 °F (73.9 °C)ON THE MONEY!!! Those are standards for short high temp pasteurization. You can also do long term lower temp pasteurization, but that means hours maintained at specific temp (above 125 degrees)
-
twilliams I can never find that kind of stuff when I need it
-
This is the general guidelines I follow when I sous vide:
-
Dr_Pain bingo!!! That’s what I was looking for
-
cdavis I’m sitting in blind deer hunting and looking for it on cell so it’s not the easiest (or should I say supposed to be hunting if I’d get off my phone)
-
cdavis I’m sitting in blind deer hunting and looking for it on cell so it’s not the easiest (or should I say supposed to be hunting if I’d get off my phone)
-
Ain’t tech great?
-
Dr_Pain That’s a nice chart of temps to know.
-
cdavis I’m sitting in blind deer hunting and looking for it on cell so it’s not the easiest (or should I say supposed to be hunting if I’d get off my phone)
twilliams man enjoy the hunt. Don’t worry about me. I would love to trade places with you. Good luck and get a big one.
-
Dr_Pain thank you sir I can use that one also. I love it everyone on here is so helpful.
-
Time and temp.
Paul
-
Time and temp.
processhead Both your and Pain’s chart are pretty much alike and that’s a good thing. The charts make it easier to explain sous vide cooking temps and cook times to newbies. Thanks for your efforts.
-
processhead Both your and Pain’s chart are pretty much alike and that’s a good thing. The charts make it easier to explain sous vide cooking temps and cook times to newbies. Thanks for your efforts.
processhead Both your and Pain’s chart are pretty much alike and that’s a good thing. The charts make it easier to explain sous vide cooking temps and cook times to newbies. Thanks for your efforts.
HAHAHA! Try explaining a pink fully cooked and fully pasteurized pork chop to a person that does not know about sous vide LOL!!! Some of the best pork I have ever eaten
-
processhead Both your and Pain’s chart are pretty much alike and that’s a good thing. The charts make it easier to explain sous vide cooking temps and cook times to newbies. Thanks for your efforts.
HAHAHA! Try explaining a pink fully cooked and fully pasteurized pork chop to a person that does not know about sous vide LOL!!! Some of the best pork I have ever eaten
Dr_Pain Yeah I get all that but, I’m having a hard time with the idea of eating something heated in a plastic bag.
-
Dr_Pain Yeah I get all that but, I’m having a hard time with the idea of eating something heated in a plastic bag.
Ridley Acres It is heaven in a bag. Many also use that same method to bring smoked product up to the 155-160 temp before the ice bath.
-
Dr_Pain Yeah I get all that but, I’m having a hard time with the idea of eating something heated in a plastic bag.
Ridley Acres I’m in 100% agreement with you, I just can’t get myself to try it
-
Ridley Acres I’m in 100% agreement with you, I just can’t get myself to try it
twilliams It is just another tool. I promise that once you go there, you won’t go back to the original method for certain preparations.
-
Dr_Pain Yeah I get all that but, I’m having a hard time with the idea of eating something heated in a plastic bag.
Ridley Acres said in Temp:
Dr_Pain Yeah I get all that but, I’m having a hard time with the idea of eating something heated in a plastic bag.
Ridley Acres I’m in 100% agreement with you, I just can’t get myself to try it
As zbigjeff said, it is just a tool. See it as a tool for pasteurization. You still have to dry it off after the fact and get that Maillard reaction going to make it look pretty.
Imagine entertaining gets and putting the steak bags in and enjoying your company. When it is ready you are 100% assured of its doness and pasteurization and take 5 minutes with a torch or a searing hot cast iron pan to make the crust and PERFECT EVERY TIME!!!
My go to technique to make the perfect pastrami, chicken confit, pork, beef, cheesecake, creme brulee, asparagus and carrots and the list goes on… Don’t think it is a unitasker because I use it to make cheese etc…
-
Totally agree with the multi task ability of sous vide, I’ll add as stated elsewhere, infusing alcohol
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
