reference sous-vide recipe

Sous-Vide Temperature Charts

Fruits

Item	Temperature	Time	Max	Recipe
Pear Peaches	83°C / 181.4°F	35 mn		[Poached Pears (Sous-Vide)](Poached Pears Sous Vide.md)

Veggies

Item	Temperature	Time	Max	Recipe
Carrots	85 °C	45 mn		[Butter Carrots (Sous-Vide)](Butter Carrots Sous Vide.md)
Brussel Sprouts	85 °C	45 mn		[Butter Brussel Sprouts (Sous-Vide)](Butter Brussel Sprouts Sous Vide.md)
Endives	85 °C	30 mn

Fish and Shellfish

Item	Temperature	Time	Max	Recipe
Schrimp	67 °C	20 mn		[Shrimp (Sous-Vide)](Shrimp Sous Vide.md)
Scallops	60 °C	20 mn		[Scallops (Sous-Vide)](Scallops Sous Vide.md)
Lobster	54 °C	20 mn		Just add butter
Salmon	55 °C	20 mn

Pork 

Item	Temperature	Time	Max	Recipe
Pork Tenderloin	57°C / 135°F	60 mn
Baby Back Ribs (fast)	72.5°C	120 mn
Baby Back Ribs (slow)	62.5°C	12 h

Lamb 

Item	Temperature	Time	Max	Recipe
Rack of Lamb	57°C / 135°F	120 mn	240 mn	[Rack of Lamb (Sous-Vide)](Rack of Lamb Sous Vide.md)

Eggs

Item	Temperature	Time	Max	Recipe
Egg poached	167°F / 75°C	12 mn		xfer to iced water for 1 mn, then crack open, salt & pepper

Poultry

Item	Temperature	Time	Max	Recipe
Duck Breast	67 °C	35 mn		[Duck Breast (Sous-Vide)](Duck Breast Sous Vide.md)
Chicken Tender	65 °C	35 mn
Chicken Liver	62.5 °C	20 mn		[Chicken Liver (Sous-Vide)](Chicken Liver Sous Vide.md)
Quail	56.7  °C	120 mn
Foie Gras	55  °C	20 mn		500 gr = 10gr salt + 2gr pepper

Rabbit 

Item	Temperature	Time	Max	Recipe
Whole Rabbit, cut in parts	64°C / 147°F	12h	?

Beef 

Item	Temperature	Time	Max	Recipe/Comment
Short Ribs	54°C / 129°F	72 h		54°C is too low, ribs are not flaky enoug. Next time try at 57°C

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