Sous-Vide Temperature Charts
Fruits
| Item | Temperature | Time | Max | Recipe |
|---|---|---|---|---|
| Pear Peaches | 83°C / 181.4°F | 35 mn | Poached Pears (Sous-Vide) | |
Veggies
| Item | Temperature | Time | Max | Recipe |
|---|---|---|---|---|
| Carrots | 85 °C | 45 mn | Butter Carrots (Sous-Vide) | |
| Brussel Sprouts | 85 °C | 45 mn | Butter Brussel Sprouts (Sous-Vide) | |
| Endives | 85 °C | 30 mn |
Fish and Shellfish
| Item | Temperature | Time | Max | Recipe |
|---|---|---|---|---|
| Schrimp | 67 °C | 20 mn | Shrimp (Sous-Vide) | |
| Scallops | 60 °C | 20 mn | Scallops (Sous-Vide) | |
| 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) |
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) | |
| Chicken Tender | 65 °C | 35 mn | ||
| Chicken Liver | 62.5 °C | 20 mn | Chicken Liver (Sous-Vide) | |
| 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 | |
Facebook has a more complete list here