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Sous vide reference sheet for home cooks

Sous vide timings and temperatures for home cooks

by Great British Chefs Tuesday, August 16, 2016

Our handy sous vide cooking times and temperatures guide is perfect for printing out and having to hand whenever you're cooking meat, fish or vegetables.

Great British Chefs is a team of passionate food lovers dedicated to bringing you the latest food stories, news and reviews.

Can’t remember how long to cook duck legs? Need to know the best temperature for root vegetables? There are all sorts of numbers and timings associated with sous vide, and while there’s plenty of room for experimentation, some basic rules should be followed to get the most out of ingredients. Steaks can be cooked to perfection however you like them done, but set the temperature too low or too high and you’ll miss the mark. Likewise, it’s important to thoroughly cook chicken to 62°C to make it safe to eat.

That’s why we’ve put together a simple guide that includes the best times and temperatures for cooking pretty much everything, along with tips, tricks and suggestions for getting the most out of your sous vide. Print it off, stick it on the fridge and get to know the ins and outs of precision cooking.

 
 
 

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