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24 sie 2023 · With the Ultimate Sous Vide Cooking Chart, you can say goodbye to overcooked or undercooked dishes. This free PDF download provides you with a comprehensive guide to perfectly cooked meats, seafood, and vegetables every time.
Sous Vide: A process in which raw food products are placed in ROP, fully cooked, properly cooled (135F to 70F within 2 hours, 70F to 41F within 4 hours), stored at or below 41F for 7 days or frozen indefinitely, then reheated before service.
Print Chart. Explore the science behind safe cooking temperatures for meat, challenging common misconceptions. Learn how sous vide and precision cooking techniques ensure food safety while preserving flavor and texture.
This chart illustrates the variety of processes used to prepare sous vide foods. The blocks with bold font and pink-striped fill relate to extended shelf life products such as ready meals or foods produced by some large caterers. Further explanation of the sous vide processing options detailed in the chart can be found in the pages following ...
This paperwork includes: Calibration records for the probe and water bath. Temperature records of the water. Core time/temperatures of foods. Cooling records. Storage time/temperatures. Reheating time/temperature records for overnight cooking. Evidence of staff training on the sous vide process.
These charts include a complete list of sous vide cooking times and temperature for all categories of food, for successful results. View the charts or print the download versions for a quick reference.
Thickness Temperature Time (hours) Thickness Temperature Time (hours) BEEF Brisket 2-inch 140 ºF 24 - 48 Rib Eye, Sirloin and Porterhouse Steak 1-inch Bottom Round Brisket 4-inch Rare 125 ºF 1 - 6
