Table of Contents
Advertisement
Available languages
Available languages
Cooking Guidelines & Tips
Sous Vide Guidelines
Food
Beef
Rare
Medium Rare
Medium
Medium Well
Well Done
Rib Roast (Medium)
Pork
Roast
Chops (Medium)
Chops (Well Done)
Poultry
Chicken Breast
Dark Meat
Fish
Filet or Steak
Eggs
Poached
Vegetables
Green
Root
Temperature
Time
52°C
1 hr. 15 mins.
57°C
1 hr. 15 mins.
60°C
1 hr. 15 mins.
65°C
1 hr. 15 mins.
71°C
1 hr. 15 mins.
60°C
6–14 hrs.
68°C
3 hrs.
63°C
1 hr.
71°C
1 hr.
65°C
1 hr.
74°C
1 hr.
52°C
45 mins.
65°C
1 hr.
82°C
5–20 mins.
82°C
1.5–3 hrs.
Cooking Tip
Sear with butter in hot skillet
Sear with butter in hot skillet
Sear with butter in hot skillet
Sear with butter in hot skillet
Sear with butter in hot skillet
Sear all over, slice thin
Sear in skillet with butter & herbs
Sear in skillet with butter & herbs
Sear in skillet with butter & herbs
Sear in skillet with butter & herbs
Sear in skillet with butter & herbs
Sear in skillet with butter & herbs
Serve on toast or muffin
Toss with olive oil, salt & nuts
Slice/toss with butter & herbs
49
Advertisement
Chapters
Table of Contents
