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Low Temp Charts.Pdf COOKED IN A VACUUM BAG FOR 20 MINUTES RAW 50°C 51°C 53°C 55°C 57°C 59°C60°C 61°C 63°C 65°C 67°C 69°C 71°C 72°C DRY (122°F) (124°F) (127°F) (131°F) (135°F) (138°F)(140°F) (142°F) (145°F) (149°F) (153°F) (156°F) (160°F) (162°F) This piece of meat was photographed over a minute after it was cut. Notice how much redder it is than it was immediately after it was cut (see Above photo). This cherry-red bleed-out is a typical characteristic of sous-vide and low temperature cooking. pre/post sear tests at 230°C (450°F) increasing preference pre-seared 30 pre-seared 45 pre-seared one no pre-sear pre-seared 45 seconds per side seconds per side minute per side post-seared 30 seconds per side seconds per side post-seared 30 seconds per side BACTERIA AND SAFETY NOTES 80 INHERENTLY SAFE PASTEURIZED 170 ZONE. BACTERIA ARE KILLED ALMOST INSTANTLY IN THIS ZONE. Food code safe poultry temperature. Instantly safe. TIME/TEMPERATURE ZONE. IN THIS 160 ZONE BACTERIA ARE BEING KILLED; Food code safe pork, BUT NOT INSTANTLY. SAFETY IS 70 ground beef, and eggs DETERMINED BY A COMBINATION OF temperature. 15 seconds WHAT YOU ARE COOKING, HOW makes it safe. 150 LONG YOU COOK IT, AND AT WHAT TEMPERATURE YOU COOK IT. Food code safe roasts and steaks temperature. Safe in under a minute. 140 FSISIS P OULTRULTRY 60 CCURURVE FDA minimum F SISIS BEE F CURVE hot-holding temperature. FSIS bacterial kill 130 zone begins. 0 15 30 45 60 75 90 105105 112112 Pathogen growth stops.** Cooking time in minutes once internal temperature is reached 50 Bacterial spores 120 to safely pasteurize poultry and beef at a given temperature. The poultry curve represents a 6.5D pasteurization for salmonella. germinate here on cooling.** The beef curve represents a 7D pasteurization for E. coli. Temperature data taken from the Food Safety and Inspection Service (FSIS)*. 110 Fahrenheit Celsius THIS IS THE DANGER ZONE. 40 BACTERIA AREN’T BEING KILLED 100 HERE. UNTIL YOU REACH 50C, THE HIGHER THE TEMPERATURE, TEMPERATURE THE FASTER BACTERIA GROW. ABOVE 50C, BACTERIAL GROWTH DECLINES AND STOPS. 40 THIS IS THE REFRIGERATION SAFETY ZONE 32 0 * http://www.fsis.usda.gov/oa/fr/95033F-a.htm and http://www.fsis.usda.gov/OPPDE/rdad/FSISNotices/RTE_Poultry_Tables.pdf ** Bruno Goussault Celsius 40 50 60 70 80 90 Tenderloin:n n 45-60min at 54.4-55C. Not pasteurized. Don’t cook tooo long --- texture will suffer. Rib steak,a strip steak,k porterhouse steak: 1-6h at 54.4-56C. We use 55C.C The longerr they cook, the more tender they get. Skirtk steak: 45mm at 58C or 1-3h at 57C or 4-8h at 56C. Cookingo too lowo or too short will make it unpleasantly chewy. Hangerg steak: 45m-1hm at 57C or 2-4h at 56C. beef Hardd sear finishedn steaks:k 52-54.4C: a technique for cooking steaks at very loww tempera- turess and finishn searing for a long time to develop a heavy crust. Not FDA approved.p Short ribs or osso buco: 57-65C. We use 48h at 60CC (or 56h at 57C or 36h at 62C). 24h at 60C has a skirt-steak texture.xt 72h at 60C is mushy. Hamburgers:u 56-60C. We do 2-6h at 56C. forcemeats Forcemeats and meatballs: poultry based forcemeatsa 64-65C. Pork based forcemeats 60C. Meatballs 1-4h at 58-60C.6 Lamb loinl and chops:p 1-3h at 56C or 3-5h at 55C. lamb LLambamb sshank:hank: see sshorthort riribsbs above.above. TTurkeyurkey breast: 1-2h at 64-65C. Cooking too long comcompromisespromises texturetexture.. Turkey legs and thighs: 1-3h at 65-66C. Someo people advocate as hihighgh as 70C for a lonlongg timetime.. CChickenhicken breast: 45-90 min at 63-64C. Cooking fforor too llongong compromises texturetexture.. poultry Chicken legs and thighs: 1-2,5h at 65-66C. Somee ppeopleeople coocookk hhigher.igher. Ducku breast: 45-90m5 at 57-58C. Tender ducks at 57C, chewy ducks att 58C, ducksu to be servedr cold at 58C. All mannern of confit:c 85-90C0 till done. These temperatures and times are traditional.t OOnly high temperatures give real confit texture. Squabb breast: 45minm at 56C. Pork belly: 48-72h at 60-62C. pork Pork shoulder: 60-62C. See short ribs for timing. Some muscless in thee shoulder will become stringy when cooked a long time.i fifishsh StripedStriped bass: 57C57C till done. Stripers are one ofof the fewfew fishfish yyouou cancan cocookok fforor aa wwhilehile without bbreakingreaking down the fleshflesh.. Salmon: 12-20min12-20min atat 41.5-43C forfoor super-low temp salmon, 12-20min at 50C fforor classicclassicallyally coocookedked sasalmon.lmon. TThesehese times assassumeume portion cuts. You can coocookk cocold-servedld-served sasalmonlmon higher.hiigher. vegetables Vegetables:e over 85C. They take a long time to cook in the bag. Creme anglaise:e 15-20min0 at 82C. 115 minutes is thin, 20 minutes is thick. eggs Cookingo longero than 303 minutes will give an off, eggy smell. EEggs:ggs: see the eggegg chart.chart. 110 120 130 140 150 160 170 180 190 Fahrenheit.
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