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We often associate sous vide with low-and-slow cooking, but times and temperatures are all over the map: steak cooks very differently than potatoes or fish do. The good news
is that salmon won't cook terribly differently than halibut, and steaks and pork chops are about the same, too. Grouping foods by type allows us to visualize the Wide World
of Sous Vide, where time and temperature determine location. Fish cook in cooler waters down south, while succulent braises can be found in the northeast, where cook times
are longer. If it's vegetables you want, head up north, where temperatures are highest. Use this map when adapting traditional recipes for sous vide and when experimenting
with new ingredients.
10 MIN
20 MIN
30 MIN
45 MIN
1 HR
2 HR
212 F
6 HR
8 HR
12 HR
Leeks
Kale
Pures
B E A N S
Lentils
Onions
Pumpkin
90
La
Rutabagas
Sweet Potatoes
winter squash z
one
mb
-T
Sh
an
EN
O
D
OCTOPUS
Pork Shoulder
75
Lam
65
A
t
ske
IK
Pork Belly
-L
Pork Steak
Bri
k
Por
eek
Ch
Chuck
55
Tropic
of Lou
is Pa
steur
50
Clam
Cod
Lobster Tail
F I S H Fish Roulade
Tuna
E
ER
E
T H E R
B E
D R A
G O
N
45
35 C
72
R
H
R
H
This culinary cartography is part of our class, Cooking Sous Vide: Beyond the Basics.
Visit chefsteps.com for recipes, techniques, and more about sous vide cooking.
48
24
R
H
R
H
R
H
12
IN
M
IN
IN
ChefSteps
45
30
20
ram
st
Pa
100 F
(S
b Le
ac
h
Duck Legs
110
105
be
Chicken Breast
T E
N D
E R
Me
New dium
C U
York
Strip
T S
Duck Breast
Lobster Claws
115
it
S H
F I
L L
S H E
Oysters
nf
L E
G
Pork Chop
Burger
co
Turkey Legs
B I R D
Turkey Breast
Chicken Legs
Chicken Roulade
Shrimp
80
Eggnog
120
85
G
Soft White,
Runny Yolk
95
Pinto Beans
(F
Fresh Peas
155
125
72 HR
Navy Beans
Potatoes
Parsnips
135
48 HR
100 C
Chickpeas
Carrots
185
145
24 HR
Time and temperature denature the collagen in meat to make tough cuts tender.
Cooking tough cuts sous vide at high temperatures will cause them to lose juices,
but they then cook in those juices and become wonderfully succulent. Meat
cooked at lower temperatures will be nice and juicy, more like steak.
205
195
3 HR 4 HR
point of boiling
TEMPERATURE (F)
TIME