COOKED IN A VACUUM BAG FOR 20 MINUTES

RAW 50°C 51°C 53°C 55°C 57°C 59°C 60°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 FSIS PO 60
ULTRY C
URVE FDA minimum
FSIS BE
EF CUR V hot-holding temperature.
E
FSIS bacterial kill
130 zone begins.
0 15 30 45 60 75 90 105
105 112
112
Pathogen growth stops.**
Cooking time in minutes once internal temperature is reached
to safely pasteurize poultry and beef at a given temperature. 50 Bacterial spores
120 germinate here on
The poultry curve represents a 6.5D pasteurization for salmonella.
cooling.**
The beef curve represents a 7D pasteurization for E. coli.
Temperature data taken from the Food Safety and Inspection Service (FSIS)*.
110

THIS IS THE DANGER ZONE.

Fahrenheit

Celsius

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

n n 45-60min at 54.4-55C. Not pasteurized. Don’t cook

Tenderloin:
o long --
too - texture will suffer.
a strip steak,
Rib steak, k porterhouse steak: 1-6h at 54.4-56C. We
C The longerr they cook, the more tender they get.
use 55C.
k steak: 45m
Skirt m at 58C or 1-3h at 57C or 4-8h at 56C.
Cooking
o too low
o or too short will make it unpleasantly chewy.
g steak: 45m-1h
Hanger m at 57C or 2-4h at 56C.
beef
Hardd sear finished
n steaks:
k 52-54.4C: a technique for cooking steaks at very low
w tempera-
turess and finish
n 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 60C C (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 forcemeats

a 64-65C.
Pork based forcemeats 60C. Meatballs 1-4h at 58-60C.
6

Lamb loin
l and chops:
p 1-3h at 56C or 3-5h at 55C.
lamb
Lamb shank: see short ribs above.

Turkey breast: 1-2h at 64-65C. Cooking too long

compromises texture.
Turkey legs and thighs: 1-3h at 65-66C. Some
o people
advocate as high as 70C for a long time.
Chicken
C breast: 45-90 min at 63-64C. Cooking for too
long compromises texture.
poultry Chicken legs and thighs: 1-2,5h at 65-66C. Some
e
people cook higher.
Duck
u breast: 45-90m
5 at 57-58C. Tender ducks at 57C, chewy ducks att 58C,
ducks
u to be served
r cold at 58C.
All manner
n of cconfit: 85-90C
0 till done. These temperatures and times are
ttraditional. O
Only high temperatures give real confit texture.
Squab
b breast: 45min
m at 56C.

Pork belly: 48-72h at 60-62C.

pork Pork shoulder: 60-62C. See short ribs for timing. Some muscles
s
in the
e shoulder will become stringy when cooked a long time.
i

fish Strip
Striped
ped bass: 57C
while
whi
577C till done. Stripers are one of the few fish you can cook
ile without breaking
breaking down the flesh.
coo
ok for a
o

Salmon: 12-20min
0min att 41.5-43C for
12-20 or super-low temp salmon, 12-20min at 50C for classica
fo classically
aally
salmon.
cooked salmo sse times assume
on. Thes
o These ume portion cuts. You can cook cold-served salmon higher.
assu
u hiigher.

Vegetables:
e over 85C. They take a long time to cook in the bag.
vegetables
Creme anglaise:
e 15-20min
0 at 82C. 1
15 minutes is thin, 20 minutes is thick.
eggs Cooking
o longer
o than 30
3 minutes will give an off, eggy smell.
Eggs: see the egg chart.

110 120 130 140 150 160 170 180 190

Fahrenheit