Tuesday, June 9, 2015

Temperature and Cooking Time for Fish, Chicken and Dark Meat Sous Vide Cooking



Type of Meat
Length of Time

Salmon, Tuna, Cod, Snapper, Tilapia

50 °C
122 °F
25 minutes
Poultry (white meat)
Chicken, Turkey, Duck

60 °C
140 °F
1.5 hours
Poultry (dark meat)
Duck, Chicken and Turkey generally have dark colored drumsticks and thighs
65 °C
149 °F

2 hours
Tender Beef
Filet, Strip Steak, Rib Eye, T-bone

52 °C
126 °F
1 hour for 1 inch thick cut
Shoulder, Belly

65 °C
149 °F
36 hours
Tough Cuts
Short Ribs, Brisket
62 °C
144 °F
72 hours

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