Sous Vide Cooking Temperature Guide
Cooking is the primary means through which people process food. People cook, either to improve the taste of a certain food, mix it with other ingredients, or in most cases, make raw produce fit for consumption.
When it comes to cooking techniques, the most common ones include cooking over either open fire, known as grilling, or on controlled flames in a pan, known as stove-top cooking. Other mediums for heat include air, while one of the more sophisticated methods involves the use of water.
This particular method is known as Sous Vide, and is regarded as the best, most accurate means of getting food cooked. In a nutshell, this is done by placing food to be cooked inside a resealable plastic bag and set in a water bath.
This water bath has well-controlled temperatures that you could set depending on the produce you wish to cook. These produce could range from meat and poultry to vegetables and eggs. This is believed to be one of the best means of cooking food, given that the temperature is well-controlled and the foods get cooked evenly.
The other benefits of cooking using the Sous Vide method, as well as a sous vide cooking temperature guide, will be explained in this article.
Importance of Right Temperature
Before we give you the sous vide cooking temperature guide for different kinds of produce you can cook in it, it’s important to note that setting it at the right temperature would guarantee you a thorough form of cooking.
This is of utmost importance in certain produce, especially poultry, as Salmonella contamination is a real possibility, and meat (except pork) should never be eaten if it’s not cooked to a well-done state.
Prevention of Time and Energy Wastage
Being wary of the appropriate temperature to cook certain produce in via Sous Vide will also enable you to save energy and time.
The appliance used for this particular kind of cooking makes use of electricity, and cooking specific produce for more than recommended would cause energy wastage. Moreover, it could also waste your precious time, waiting for your meal to get cooked, when it actually already is.
Sous Vide Cooking Temperature Guide
Different kinds of produce would most definitely entail various cooking times. Apart from the temperature, you also have to consider the thickness of the produce you are to cook, as the temperatures that are stated below also correspond to a certain thickness.
The following are cooking temperatures, in degrees Fahrenheit, thickness, and the minimum to maximum cooking time.
When it comes to pork, different parts would mean different thicknesses, cooking temperature, as well as time. For a cutlet and chops, at 1-2 inches, it’s ideal to cook it at 134 degrees or more for a minimum of 2 hours to a maximum of 8.
For tenderloin at 1 and a half inches of thickness, the temperature is the same, but you could cook it for as quick as 90 minutes for rare, and as long as 6 to 8 hours if you want it well done.
For belly with a thickness of 2 inches, you could cook it at 185 degrees for quick cooking of 5 to 8 hours, and for slow cooking, which would last for 1 to 3 days, at the cooking temperature should be 167 degrees.
Roast and Spare Rib cuts at 2 and 3 quarters of an inch thick could be cooked between 160 and 176 degrees, 12 hours at minimum, with a maximum of 1 day and 6 hours.
Cooking time for fish, as well as mollusks and crustaceans, is relatively quick. For fish of various kinds, the required temperature is around 126 degrees Fahrenheit, while cooking time would be between 20 to 40 minutes, which would also depend on thickness. Thicker cuts would require longer cooking time.
For Shrimps, Scallops, and Lobsters, it is advised to keep a 140 degree temperature, with shrimps taking the quickest at 30 to 40 minutes, Lobsters at 45 minutes to an hour, and Scallops at 40 minutes to an hour.
Fruits and Vegetables
For these kinds of produce, cooking time is not really a point of concern, given that a lot of these are pretty harmless when raw, and as a matter of fact, it is advised for vegetables to be consumed with as little cooking/processing as possible.
Having said that, root and tender vegetables should all be cooked at 183 degrees Fahrenheit, with a minimum of 1-2.5 hours to a maximum of 4 hours for the root type, and a minimum of 30 minutes to a maximum of 1 hour and 30 minutes for the tender variety.
Fruits are quick-cooking as well, and are to be cooked at the same temperature as vegetables. Firm types require a 45-min to 2-hour cooking time, with soft varieties having a cooking time of 30 minutes to an hour.
Quick, Soft-cooked eggs, as well as scrambled ones, should be cooked at 167 degrees Fahrenheit, with a 15-18 minute cooking time for the former and a 20 minute cooking time for the latter. Slow cooking of soft-cooked eggs requires a lower temperature at 146 degrees, with a cooking time between 45 minutes to 1 hour and 30 minutes.
For hard-boiled ones, the temperature should be 160 degrees, and it must be kept cooking for the same amount of time as that of the slow, soft-cooked ones. Lastly, for pasteurized eggs, cooking temperature is around 135 degrees, from 1.25 hours to 2 hours.
Veal, Beef, Lamb, and Game
The tender cuts for these should be cooked at 134 degrees or more, for as quick as an hour to as long as 6 hours, depending on the thickness.
For the tougher cuts, cooking temperature is still the same, but for 1-inch bison, game, brisket, and flank steak, the cooking time minimum is 8 hours, with a maximum of 24 hours.
Other parts take much longer, such as the lamb roast and leg, and spare ribs that would take from 10 hours to as long as 72 hours, depending also on the thickness.