Sous Vide Cheat Sheet Eggs Item Vacuum Level Temp. C Time Special Instructions Poached N/A 75 C 13 min. Serve immediately, or hold at 140 F Soft Boiled N/A 62.5 C 53 min. Hold at 140 F till Service or Chill. Hard Boiled N/A 75 C 1 hr. 10 min. Chill immediately under cold running water. Scrambled Low 75 C 25 min. Custard Low 82 C 20 min. Chill Egg mixture completely before vacuum sealing. Massage egg mixture every 5 min. while Chil Custard base before Vacuum Sealing. Start at 85 C and turn to 82 C after 1 min. Massage contents of bag after its cooked. Quail Eggs N/A 64 C 30 min. Use Immediately or chill immediately under cold running water. Citrus Curd Low 79 C 40 min. Fruits/Vegetables/Legumes Apples (1/2 " Pearls) Medium/High 77 C 30 min. Apples (Halves) Medium/High 88 C 40 min. Asparagus (Green/Medium) Medium/High 85 C 30 min. Asparagus (White/Medium) Medium/High 90 C 10 min Artichoke Heart (Halves) Medium/High 90 C 45 min. Artichoke Heart (whole) Medium/High 85 C 1 hr. 30 min. Banana Low 88 C 12 min Beets (Baby) Medium/High 90 C 45 min. - 1 hr. Berry (For Coulis) Medium/ Low 65 C 45 min. Brussel Sprouts Medium/High 83 C 1 hr. Cabbage Medium/High 76 C 12 hr. Cauliflower Medium/High 85 C 15 min. Carrot (Buttons or Oblique) Medium/High 85 C 3 hr. Carrot (Whole Baby) Medium/High 85 C 45 min. Celery Root (Celeriac) Medium/High 85 C 1 hr. 30 min. Chestnuts (Peeled) Medium/High 90 C 12 hr. Cippolinni Onion Medium/High 90 C 2 hr. Place uncooked curd (see recipe) into bag. Chill. Cook. Immediately chill and massage bag after removing from water. Place pearls in bag with liquid/fat and seasoning. Chill. DO NOT let aromatics touch the flesh of the apples. Place cored Apple halves in bag with liquid/fat and seasoning. Chill. DO NOT let aromatics touch the flesh of the apple. Lay chilled asaparagus spears flat in bag with seasoning. Chill. Chill immediately after cooking in ice bath. DO NOT let aromatics touch the flesh of the asparagus. Place in even layer in bag with seasongs. Chill. Chill immediately after cooking in ice bath. DO NOT let aromatics touch the flesh of the asparagus. Place in even layer in a bag with seasonings. Chill. DO NOT let aromatics touch the flesh of the artichokes. Place in even layer in bag with seasoning. Chill. DO NOT let aromatics touch the flesh of the artichokes. Whole with skin in an even layer with syrup and seasoning. DO NOT let aromatics touch the flesh of the banana. Place peeled baby beets evenly in bag with seasonings. Chill. DO NOT let aromatics touch the flesh of the beets. Seal chilled berries in bag with syrup and seasoning. Chill. DO NOT let aromatics touch the flesh of the berries. Quarter Sprouts and place in even layer in bag with seasonings and fat. Chill. DO NOT let aromatics touch the flesh of the brussels. Cut medium sized cabbage into 8 wedges. Lay flat in bag with seasonings. Chill. DO NOT let aromatics touch the flesh of the cabbage. Lay 3/4 inch Cauliflower florets in bag with seasonings. Chill. DO NOT let aromatics touch the flesh of the cauliflower. Lay 3/4 inch slices or oblique cuts flat in bag with seasongs. Chill. DO NOT let aromatics touch the flesh of the carrots. Lay flat in bag with seasoning. Chill. DO NOT let aromatics touch the flesh of the carrots. Slice Celeriac in 1/2 " thick slices and lay flat in bag with seasoning. Chill. DO NOT let aromatics touch the flesh of the celery root. Place chestnuts in bag with seasoning and liquid/oil. Chill. DO NOT let aromatics touch the flesh of the chestnut. Lay peeled cippolinnis flat in bag with seasonings. Chill. DO NOT let aromatics touch the flesh of the onions.
Corn Medium/High 60 C 15 min. Fennel Medium/High 85 C 40 min. Garlic Confit Medium/High 88 C 7 hr. Lentils (Green) Medium/High 90 C 1 hr. Onions (Pearl) Medium/High 85 C 30 min. Onions (White) For Sauce Medium/High 85 C 6 hr. Pear (Halves) Poached Medium/High 88 C 1 hr. Potatoes Medium/High 90 C 40-45 min. Quince (Halves) Medium/High 83 C 1 hr. Rhubarb Medium/High 85 C 15 min. Rutabega Medium/High 85 C 2 hr. Salsify Medium/High 85 C 1 hr. Shallots Medium/High 85 C 1 hr. Sunchokes Medium/High 85 C 1 hr. Swiss Chard Stems Medium/High 85 C 1 hr. 15 min. Turnip (1/2" Pearls) Medium/High 85 C 40 min. Yams Medium/High 95 C 45 min. Seafood Bass Medium/High 52 C 15 min. Black Cod Medium/ Low 48 C 25 min. Butterfish (Escolar) Medium 46 C 20 min. Calamari Medium 64 C 5 min. Clams (Schucked) Littleneck Medium/High 56 C 8 min. Cuttlefish Medium 65 C 10 hr. Eel Medium 59 C 10 min. Fish Mousse Low 60 C 10 min. Lobster (Tail) Shelled Medium/Low 54 C 20 min. Lobster (Claws) Shelled Medium/Low 60 C 12 min. Lobster (Whole) N/A 59.5 C 15 min. Leave corn on the cob. Lay in an even layer with seasonings. Chill. DO NOT let aromatics touch the flesh of the corn. Cut medium sized fennel in half and lay flat in bag with seasoning. Chill. DO NOT let aromatics touch the flesh of the fennel. Trim garlic cloves and place evenly in bag with fat and 1 T. vinegar per bag. Chill. DO NOT let aromatics touch the flesh of the garlic. Place lentils in bag with liquid, aromatics. Chill. DO NOT let aromatics touch the lentils. Lay Onions flat in bag with pickling bag. Chill. DO NOT let aromatics touch the flesh of the onions. Cut onions in half. Place in even layer in bag with seasonings. Chill. DO NOT let aromatics touch the flesh of the onions. Place cored pear halves in bag with poaching liquid. Chill. Cook. Immediately chill after removing. DO NOT let aromatics touch the flesh of the pears. Slice Potatoes in 1/2" thick slices and lay flat in bag with seasoning. Chill. DO NOT let aromatics touch the flesh of the potatoes. Place cored quince in bag with syrup and seasoning. Chill. Chill DO NOT let aromatics touch the flesh of the quince. Place in even layer with seasonings and liquid/fat. Chill. DO NOT let aromatics touch the flesh of the rhubarb. Lay 1/2 inch rutabega slices in bag with seasonings. Chill. DO NOT let aromatics touch the flesh of the rutabega. Lay peeled salsify flat in bag with sesonings. Chill. DO NOT let aromatics touch the flesh of the salsify. Place in even layer in bag with fat and aromatics. Chill. DO NOT let aromatics touch the flesh of the shallots. Peel and place in even layer in bag with aromatics and liquid/fat. Chill. DO NOT let aromatics touch the flesh of the sunchokes. Lay stems flat in bag with seasonings. Chill. DO NOT let aromatics touch the flesh of the stems. Lay turnip pearls in an even, flat layer in the bag with seasonings. Chill. DO NOT let aromatics touch the flesh of the turnips. Cut into 1 inch cubes and place evenly in bag with seasonings. Chill. DO NOT let aromatics touch the flesh of the potatoes. Place bass portions in bag with seasonings/liquid/fat. Chill. Serve immediately (or Place cod portions in bag with seasonings/liquid/fat. Chill. Serve immediately (or chill) Place butterfish portions in bag with seasonings/liquid/fat. Chill. Serve immediately (or Place calamari portions in bag with seasonings/liquid/fat. Chill. Serve immediately (or Place clams in bag with seasonings/liquid/fat. Chill. Serve immediately (or chill) after Place cuttlefish portions in bag with seasonings/liquid/fat. Chill. Serve immediately (or Place eel portions in bag with seasonings/liquid/fat. Chill. Serve immediately (or chill) Place Mousse portions in bag with seasonings/liquid/fat. Chill. Serve immediately (or Place lobster tails in bag with seasonings/liquid/fat. Chill. Serve immediately (or chill) Place cod portions in bag with seasonings/liquid/fat. Chill. Serve immediately (or chill) Place whole lobster in circulating Buerre Monte. Serve immediately or chill after
Mackerel Medium/High 46 C 15 min. Monkfish (Filet) Medium/High 48 C 25 min. Monkfish (Liver) Medium/High 62 C 35 min. Octopus (Legs) Medium 84 C 4 hrs. Octopus (Baby) Medium 69 C 35 min. Oysters (Schucked) Medium/Low 45 C 10 min. Salmon Medium 43 C 25 min. Scallops (U10+) Medium/Low 50 C 10 min. Sturgeon Medium/High 50 C 16 min. Shrimp (16/20) Medium/High 60 C 7 min. Skate Wing Medium 52 C 20 min. Snapper Medium/High 50 C 20 min. Trout Medium 37 C 30 min Tuna Medium 38 C 15min Turbot Medium 49 C 25 min. Meat/Fowl/Offal Beef (Brisket) Medium/High 63 C 72 hr. Beef (Cheek) Medium/High 62 C 72 hr. Beef (Chuck) Pot Roast Medium/High 58 C 24 hr. Beef (Flank Steak) Medium/High 55 C 12 hr. Beef (Flat-iron) Medium 55 C 12 hr. Beef (Hangar) Medium 50 C 2 hr. Beef (Heart) High 80 C 5 hr. Beef (Liver) Medium 65.5 C 1 hr. Beef (Ribeye) Medium 56 C 45 min. Beef (Short Ribs) Bone-In Medium/Low 60 C 72 hr. Beef (Sirloin) Medium 54 C 45 min. Beef (Tenderloin) Medium/Low 50 C 45 min. Beef (Tongue) High 68 C 12 hr. Place mackerel portions in bag with seasonings/liquid/fat. Chill. Serve immediately (or Place Monkfish portions in bag with seasonings/liquid/fat. Chill. Serve immediately (or Place liver portions in bag with seasonings/liquid/fat. Chill. Serve immediately (or Place octopus portions in bag with seasonings/liquid/fat. Chill. Serve immediately (or Place octopus portions in bag with seasonings/liquid/fat. Chill. Serve immediately (or Place Oysterss in bag with seasonings/liquid/fat. Chill. Serve immediately (or chill) Place Salmon portions in bag with seasonings/liquid/fat. Chill. Serve immediately (or Place scallops in bag with seasonings/liquid/fat. Chill. Serve immediately (or chill) Place sturgeon portions in bag with seasonings/liquid/fat. Chill. Serve immediately (or Place peeled shrimp in bag with seasonings/liquid/fat. Chill. Serve immediately (or Place wings in bag with seasonings/liquid/fat. Chill. Serve immediately (or chill) after Place Snapper portions in bag with seasonings/liquid/fat. Chill. Serve immediately (or Place Trout portions in bag with seasonings/liquid/fat. Chill. Serve immediately (or Place Tuna portions in bag with seasonings/liquid/fat. Chill. Serve immediately (or Place Turbot portions in bag with seasonings/liquid/fat. Chill. Serve immediately (or Place Brisket in bag with seasonings/liquid/fat. Chill before Serve immediately (or Place cheeks in bag with seasonings/liquid/fat. Chill before Serve immediately (or Place Chuck portions in bag with seasonings/liquid/fat. Chill before Serve immediately (or Place flanks in bag with seasonings/liquid/fat. Chill before Serve immediately (or Place flat iron portions in bag with seasonings/liquid/fat. Chill before Serve immediately (or Place hangars in bag with seasonings/liquid/fat. Chill before Serve immediately (or Place heart in bag with seasonings/liquid/fat. Chill before Serve immediately (or Place liver in bag with seasonings/liquid/fat. Chill before Serve immediately (or Place Ribeyes in bag with seasonings/liquid/fat. Chill before Serve immediately (or Place Short Ribs in bag with seasonings/liquid/fat. Chill before Serve immediately (or Place steaks in bag with seasonings/liquid/fat. Chill before Serve immediately (or Place 8oz. Filets in bag with seasonings/liquid/fat. Chill before Serve immediately (or Place tongue in bag with seasonings/liquid/fat. Chill before Serve immediately (or
Chicken (Breast) Pasteurized Medium 62 C 1 hr. 30 min. Chicken (Hearts/ Gizzards) High 60 C 12 hr. Chicken (Wing) Medium 62 C 12 hr. Chicken (Legs) Medium/Low 64 C 2 hr. Duck (Breast) Pasteurized Medium 54 C 2 hr. 17min. Duck (Hearts/ Gizzards) High 62 C 12 hr. Duck (Legs) Medium 62 C 18 hr. Foie Gras (with fat) Medium 54 C 28 min. Foie Gras (with liquid) Medium/High 56 C 22 min. Goose (Breast) Pasteurized Medium 52 C 5 hr. 15 min. Grouse (Breast) Medium 50 C 1 hr. Guinea Hen (Breast) Pasteurized Medium 54 C 2 hr. 17min. Lamb (Whole Rack) Medium/ Low 57 C 2 hr. Lamb (Loin) Medium 59 C 2 hr. Lamb (Saddle) De-boned Medium 57 C 35 min. Lamb (Shank) Medium 62 C 48 hr. Lamb (Shoulder) Medium 56 C 48 hr. Pheasant (Breast) Medium 56 C 2 hr. Pork (Belly) Medium/High 65 C 36 hr. Pork (Cheek) Medium/High 65 C 38 hr. Pork (Loin/Rack) Medium 60 C 1 hr. Pork (Ribs) Medium 60 C 48 hr. Pork (Shoulder) Medium/High 65 C 36 hr. Pork (Tenderloin) Medium 59 C 1 hr. Quail (Boned and Stuffed) Jar with Consomme or Low Vac 64 C 1 hr. Rabbit (Legs) Medium/High 66 C 1 hr. 15 min. Rabbit (Loin) Medium/High 59 C 12 min. Rabbit (Saddle) Medium/High 66 C 1 hr. Squab (Breast) Pasteurized Medium/High 54 C 2 hr. 17 min. Squab (Legs) Medium/High 65 C 3 hr. Turkey (Breast) Medium 56 C 35 min. Turkey (Thighs) Medium 62 C 8 hrs. Veal (Breast) Medium/High 54 C 8 hr. Veal (Cheeks) Medium 54 C 36 hr. Place breasts in bag with seasonings/liquid/fat. Chill before Serve immediately (or Place hearts/gizzards in bag with seasonings/liquid/fat. Chill before Serve immediately (or Place wings in bag with seasonings/liquid/fat. Chill before Serve immediately (or Place thighs in bag with seasonings/liquid/fat. Chill before Serve immediately (or Place breasts in bag with seasonings/liquid/fat. Chill before Serve immediately (or Place hearts/gizzards in bag with seasonings/liquid/fat. Chill before Serve immediately (or Place Legs in bag with seasonings/liquid/fat. Chill before Serve immediately (or Place foie in bag with seasonings/fat. Chill before cooking Cook. Serve immediately (or Place foie in bag with seasonings/liquid/fat. Chill before Serve immediately (or Place breasts in bag with seasonings/liquid/fat. Chill before Serve immediately (or Place breasts in bag with seasonings/liquid/fat. Chill before Serve immediately (or Place breasts in bag with seasonings/liquid/fat. Chill before Serve immediately (or Place racks in bag with seasonings/liquid/fat. Chill before Serve immediately (or Place loins in bag with seasonings/liquid/fat. Chill before Serve immediately (or Place saddle in bag with seasonings/liquid/fat. Chill before Serve immediately (or Place shanks in bag with seasonings/liquid/fat. Chill before Serve immediately (or Place shoulders in bag with seasonings/liquid/fat. Chill before Serve immediately (or Place breasts in bag with seasonings/liquid/fat. Chill before Serve immediately (or Place belly pcs. in bag with fat. Chill before Serve immediately (or chill) after Place Cheeks in bag with seasonings/liquid/fat. Chill before Serve immediately (or Place Loin in bag with seasonings/liquid/fat. Chill before Serve immediately (or Place Ribs in bag with seasonings/liquid/fat. Chill before Serve immediately (or Place Cut Shoulders in bag with seasonings/liquid/fat. Chill before Serve immediately (or Place tenderloin in bag with seasonings/liquid/fat. Chill before Serve immediately (or Place stuffed Quail in bag/jar with seasonings/liquid/fat. Chill before Serve immediately (or Place legs in bag with seasonings/liquid/fat. Chill before Serve immediately (or Place loin in bag with seasonings/liquid/fat. Chill before Serve immediately (or Place Stuffed Saddle in bag with seasonings/liquid/fat. Chill before Serve immediately (or Place breasts in bag with seasonings/liquid/fat. Chill before Serve immediately (or Place legs in bag with seasonings/liquid/fat. Chill before Serve immediately (or Place 1/2 breast in bag with seasonings/liquid/fat. Chill before Serve immediately (or Place thighs in bag with seasonings/liquid/fat. Chill before Serve immediately (or P Place breast in bag with seasonings/liquid/fat. Chill before Serve immediately (or Place cheeks in bag with seasonings/liquid/fat. Chill before Serve immediately (or
Veal (Chop) Individual Medium/ Low 54 C 1 hr. Veal (Fore Shank) Medium/ Low 62 C 72 hr. Veal (Sweet Breads) Medium 67 C 1 hr. Veal (Tongue) Medium/High 70 C 24 hr. Venison (Loin) Medium 53 C 1 hr. Miscellaneous Pumpkin Spice Bitters Low 50 C 2 hr. Place chop in bag with seasonings/liquid/fat. Chill before Serve immediately (or Place shanks in bag with seasonings/liquid/fat. Chill before Serve immediately (or Place sweetbreads in bag with seasonings/liquid/fat. Chill before Serve immediately (or Place Tongue in bag with seasonings/liquid/fat. Chill before Serve immediately (or Place loin in bag with seasonings/liquid/fat. Chill before Serve immediately (or Place 1/3 c Dark Rum, 3 Thumbs Ginger, 2 ea. Cinn. Stick, 1/2 t. Peppercorns, 1/2 t. Whole Cloves, 1 kernel nutmeg in bag. Chill before and Ginger (Simple Syrup) Low 58 C 2 hr. 30 min. 1/3 c. Sliced Ginger to 1 c. sugar, and 1 c. water.