Add kb article about Sous Vide cooking

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A practical guide to sous-vide cooking

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A Practical Guide to Sous Vide Cooking (2_27_2024 9_51_57 AM).html.zip

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Table 2.1

Temperatures corresponding to rare, medium-rare and medium in meat and fish.

	Rare	Medium-Rare	Medium
Meat	125°F (50°C)	130°F (55°C)	140°F (60°C)
Fish	108°F (42°C)	122°F (50°C)	140°F (60°C)

Table 2.2

Approximate heating times for thawed meat to 1°F (0.5°C) less than the water bath's temperature. You can decrease the time by about 13% if you only want to heat the meat to within 2°F (1°C) of the water bath's temperature. Do not use these times to compute pasteurization times: use the pasteurization tables below. (My calculations assume that the water bath's temperature is between 110°F (45°C) and 175°F (80°C). I use a typical thermal diffusivity of 1.4×10-7 m2/s and surface heat transfer coefficient of 95 W/m2-K.) For thicker cuts and warmer water baths, heating time may (counter-intuitively) be longer than pasteurization time.

Thickness	Slab-like	Cylinder-like	Sphere-like
5 mm	5 min	5 min	4 min
10 mm	19 min	11 min	8 min
15 mm	35 min	18 min	13 min
20 mm	50 min	30 min	20 min
25 mm	1¼ hr	40 min	25 min
30 mm	1½ hr	50 min	35 min
35 mm	2 hr	1 hr	45 min
40 mm	2½ hr	1¼ hr	55 min
45 mm	3 hr	1½ hr	1¼ hr
50 mm	3½ hr	2 hr	1½ hr
55 mm	4 hr	2¼ hr	1½ hr
60 mm	4¾ hr	2½ hr	2 hr
65 mm	5½ hr	3 hr	2¼ hr
70 mm	—	3½ hr	2½ hr
75 mm	—	3¾ hr	2¾ hr
80 mm	—	4¼ hr	3 hr
85 mm	—	4¾ hr	3½ hr
90 mm	—	5¼ hr	3¾ hr
95 mm	—	6 hr	4¼ hr
100 mm	—	—	4¾ hr
105 mm	—	—	5 hr
110 mm	—	—	5½ hr
115 mm	—	—	6 hr