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Sous-vide (vacuum) cooking
Food
Fish
Cod filet, 1" (2.5 cm) thick
Salmon filet, 1 1/4" (3 cm) thick
Monkfish filet
Pikeperch filet, 3/4" (2 cm) thick
Vegetables
Cauliflower florets, medium to large
Squash in slices
Kohlrabi in slices
Asparagus, white, whole
Sweet potatoes in slices
Fruit
Pineapple in slices
Apple in slices
Bananas, whole
Peaches, halved
Rhubarb pieces
Plums, halved
Miscellaneous
Beans, white, soaked at a 1:2 ratio
(beans to liquid)
Shrimp, peeled and deveined
Egg, whole
Scallops, removed from shell
Shallot, whole
Temperature / Cooking duration
88
Added in ad-
vance
Sugar
Salt
x
x
x
x
x
x
x
x
x
x
x
x
x
x
x
x
x
x
[°F / °C]
[min]
130 / 54
125 / 52
145 / 62
130 / 55
185 / 85
185 / 85
185 / 85
185 / 85
185 / 85
185 / 85
175 / 80
145 / 62
145 / 62
167/75
160 / 70
195 / 90
135 / 56
149 - 151 /
65–66
125 / 52
185 / 85
35
30
18
30
40
15
30
22–27
18
75
20
10
25–30
13
10–12
240
19–21
60
25
45–60
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