{"id":4760,"date":"2024-05-07T08:54:42","date_gmt":"2024-05-07T11:54:42","guid":{"rendered":"https:\/\/orvedbrock.com.br\/en\/?post_type=novidades&p=4760"},"modified":"2024-09-26T09:38:31","modified_gmt":"2024-09-26T12:38:31","slug":"times-temperatures-sous-vide","status":"publish","type":"blog","link":"https:\/\/orvedbrock.com.br\/en\/blog\/times-temperatures-sous-vide\/","title":{"rendered":"Table of times and temperatures – Sous Vide"},"content":{"rendered":"\n

The sous vide technique is undoubtedly a revolution in the kitchen that has numerous advantages, where it will bring economy, organization and more quality to your products and your business.<\/p>\n\n\n\n

One of the main impediments for people to start using sous vide is not knowing the time and temperature of the products, since they change depending on what is going to be done.<\/p>\n\n\n\n

With this in mind we developed this table for you to have a base of the times and temperatures of various foods. Use this material as a guide that will help you develop sous vide in your company.<\/p>\n\n\n\n

Table<\/h2>\n\n\n\n
Red meat<\/td><\/tr>
Food<\/strong><\/td>Time<\/strong><\/td>Temperature<\/strong><\/td>Photo<\/strong><\/td><\/tr>
Traditional hamburger<\/td>1:20<\/td>57.5\u00baC<\/td>\"Hamb\u00farguer<\/td><\/tr>
Filet mignon<\/td>1:30<\/td>56.0\u00baC<\/td>\"Fil\u00e9<\/td><\/tr>
Beef ribs<\/td>48:00<\/td>57.0\u00baC<\/td>\"costela<\/td><\/tr>
Flank teak<\/td>02:00<\/td>57.0\u00baC<\/td>\"fraldinha<\/td><\/tr>
Lamb rib<\/td>04:00<\/td>56.0\u00baC<\/td>\"costela<\/td><\/tr>
Hot dog<\/td>1:05<\/td>61.0\u00baC<\/td>\"cachorro-quente<\/td><\/tr>
Sirloin cap<\/td>3:30<\/td>54.7\u00baC<\/td>\"Picanha<\/td><\/tr>
Beef chuck<\/td>24:00<\/td>57.5\u00baC<\/td>\"Ac\u00e9m<\/td><\/tr>
Meatballs<\/td>2:20<\/td>58.5\u00baC<\/td>\"Alm\u00f4ndegas<\/td><\/tr>
Strip steak<\/td>1:50<\/td>57.0\u00baC<\/td>\"Bife<\/td><\/tr>
Rump steak<\/td>2:00<\/td>59.0\u00baC<\/td><\/a><\/td><\/tr>
Brisket<\/td>36:00<\/td>59.0\u00baC<\/td><\/a><\/td><\/tr>
Striploin<\/td>1:20<\/td>59.5\u00baC<\/td>\"Contrafil\u00e9<\/td><\/tr>
Roast beef<\/td>18:00<\/td>62.0\u00baC<\/td>\"Rosbife<\/td><\/tr>
Buffalo rump<\/td>3:20<\/td>57.5\u00baC<\/td>\"buffalo<\/td><\/tr>
Lamb chops with mint<\/td>1:30<\/td>57.0\u00baC<\/td>\"Lamb<\/td><\/tr>
Lamb sausage with mustard<\/td>1:20<\/td>62.0\u00baC<\/td>\"Lamb<\/td><\/tr>
Ox tongue (lengua) with mustard and honey<\/td>24:00<\/td>74.0\u00baC<\/td>\"Ox<\/td><\/tr>
Chorizo Steak with Gorgonzola<\/td>2:00<\/td>54.0\u00baC<\/td>\"Chorizo<\/td><\/tr>
Rump skirt<\/td>3:00<\/td>57.0\u00baC<\/td>\"Rump<\/td><\/tr>
Osso Buco<\/td>24:00<\/td>71.0\u00baC<\/td>\"Osso<\/td><\/tr>
Hump steak<\/td>24:00<\/td>85.0\u00baC<\/td>\"Hump<\/td><\/tr>
Sirloin steak<\/td>1:00<\/td>54.0\u00baC<\/td>\"Sirloin<\/td><\/tr>
T-Bone steak<\/td>1:40<\/td>54.5\u00baC<\/td>\"T-Bone<\/td><\/tr>
Beef knuckle<\/td>8:00<\/td>58.0\u00baC<\/td>\"Beef<\/td><\/tr>
Outside flat<\/td>24:00<\/td>55.0\u00baC<\/td>\"Outside<\/td><\/tr>
Beef liver<\/td>1:30<\/td>59.5\u00baC<\/td>\"Beef<\/td><\/tr>
Ribeye steak<\/td>2:00<\/td>53.5\u00baC<\/td>\"Ribeye<\/td><\/tr>
Steak au poivre<\/td>1:30<\/td>54.0\u00baC<\/td>\"Steak<\/td><\/tr>
Poultry<\/td><\/tr>
Food<\/strong><\/td>Time<\/strong><\/td>Temperature<\/strong><\/td>Photo<\/strong><\/td><\/tr>
Chicken breast<\/td>1:15<\/td>67.5\u00baC<\/td>\"Peito<\/td><\/tr>
Spicy chicken wings<\/td>2:20<\/td>66.5\u00baC<\/td>\"Asas<\/td><\/tr>
Curry chicken breast<\/td>1:10<\/td>67.0\u00baC<\/td>\"Peito<\/td><\/tr>
Chicken thigh<\/td>2:00<\/td>63.0\u00baC<\/td>\"Coxa<\/td><\/tr>
Whole chicken<\/td>6:00<\/td>71.0\u00baC<\/td>\"Frango<\/td><\/tr>
Sausage<\/td>1:00<\/td>72.5\u00baC<\/td>\"Lingui\u00e7a<\/td><\/tr>
Duck breast<\/td>2:20<\/td>61.0\u00baC<\/td>\"Peito<\/td><\/tr>
Turkey<\/td>24:00<\/td>66.0\u00baC<\/td>\"Peru<\/td><\/tr>
Turkey breast<\/td>1:00<\/td>67.0\u00baC<\/td>\"Peito<\/td><\/tr>
Chicken legs<\/td>1:30<\/td>64.0\u00baC<\/td>\"Pernas<\/td><\/tr>
Duck thigh<\/td>12:00<\/td>69.0\u00baC<\/td>\"Duck<\/td><\/tr>
Chicken kebab<\/td>1:00<\/td>64.0\u00baC<\/td>\"Espetinho<\/td><\/tr>
Fried chicken<\/td>2:20<\/td>67.5\u00baC<\/td>\"Frango<\/td><\/tr>
Chicken wings<\/td>2:20<\/td>66.5\u00baC<\/td>\"\"<\/td><\/tr>
Duck leg<\/td>12:00<\/td>76.5\u00baC<\/td>\"Duck<\/td><\/tr>
Quail (whole)<\/td>2:30<\/td>58.0\u00baC<\/td>\"Whole<\/td><\/tr>
Chicken parmegiana<\/td>1:50<\/td>64.0\u00baC<\/td>\"Chicken<\/td><\/tr>
Fish and shellfish<\/td><\/tr>
Food<\/strong><\/td>Time<\/strong><\/td>Temperature<\/strong><\/td>Photo<\/strong><\/td><\/tr>
 Grilled salmon<\/td>1:15<\/td>67.5\u00baC<\/td>\"Salm\u00e3o<\/td><\/tr>
Tuna<\/td>1:00<\/td>46.0\u00baC<\/td>\"Atum<\/td><\/tr>
Shrimp<\/td>0:35<\/td> 58.0\u00baC<\/td>\"Camar\u00e3o<\/td><\/tr>
Sirigado with fish seasoning<\/td>1:30<\/td>67.0\u00baC<\/td>\"Sirigado<\/td><\/tr>
Octopus with lemons<\/td>4:30<\/td>80.5\u00baC<\/td>\"Polvo<\/td><\/tr>
Lobster tail in herb butter<\/td>1:10<\/td>59.8\u00baC<\/td>\"Lagosta<\/td><\/tr>
Squid<\/td>0:50<\/td>57.0\u00baC<\/td>\"Lula<\/td><\/tr>
Cod<\/td>0:30<\/td>53.6\u00baC<\/td>\"Balhau<\/td><\/tr>
Halibut<\/td>0:40<\/td>56.5\u00baC<\/td><\/a><\/td><\/tr>
Swordfish<\/td>0:35<\/td>55.0\u00baC<\/td>\"Peixe<\/td><\/tr>
Mussels<\/td>0:35<\/td>70.5\u00baC<\/td>\"Mussels<\/td><\/tr>
Scallop<\/td>0:30<\/td>50.5\u00baC<\/td>\"Sous<\/td><\/tr>
Sea bass<\/td>0:30<\/td>57.0\u00baC<\/td>\"Sea<\/td><\/tr>
Snapper fish<\/td>0:30<\/td>55.5\u00baC<\/td>\"Snapper<\/td><\/tr>
Tilapia fillet<\/td>0:35<\/td>55.0\u00baC<\/td>\"Tilapia<\/td><\/tr>
Oysters with chili butter<\/td>0:30<\/td>58.0\u00baC<\/td>\"Oysters<\/td><\/tr>
Trout<\/td>0:30<\/td>52.0\u00baC<\/td>\"Trout<\/td><\/tr>
Anchovy<\/td>0:45<\/td>54.0\u00baC<\/td>\"Anchovy<\/td><\/tr>
Sardine<\/td>1:00<\/td>58.0\u00baC<\/td>\"Sardine<\/td><\/tr>
Pirarucu fish<\/td>0:50<\/td>57.0\u00baC<\/td>\"Pirarucu<\/td><\/tr>
Whiting<\/td>0:50<\/td>55.0\u00baC<\/td>\"Whiting<\/td><\/tr>
Pork<\/td><\/tr>
Food<\/strong><\/td>Time<\/strong><\/td>Temperature<\/strong><\/td>Photo<\/strong><\/td><\/tr>
Bacon<\/td>6:30<\/td>63.0\u00baC<\/td>\"Bacon<\/td><\/tr>
Shredded pork shoulder<\/td>24:00<\/td>72.0\u00baC<\/td>\"Ombro<\/td><\/tr>
Pork loin<\/td>1:20<\/td> 62.5\u00baC<\/td>\"Lombo<\/td><\/tr>
Pork ribs<\/td>1:20<\/td>58.0\u00baC<\/td>\"Costelinha<\/td><\/tr>
Sausage<\/td>1:00<\/td>72.5\u00baC<\/td>\"Lingui\u00e7a<\/td><\/tr>
Pork chops<\/td>1:00<\/td>61.0\u00baC<\/td>\"Costeletas<\/td><\/tr>
Pork belly<\/td>24:00<\/td>63.0\u00baC<\/td>\"Panceta<\/td><\/tr>
Pork knuckle<\/td>18:00<\/td>73.0\u00baC<\/td>\"Joelho<\/td><\/tr>
Pork fillet<\/td>1:45<\/td>56.5\u00baC<\/td>\"Pork<\/td><\/tr>
Pork ribs with barbecue<\/td>18:00<\/td>72.0\u00baC<\/td>\"Pork<\/td><\/tr>
Pork shank<\/td>48:00<\/td>67.0\u00baC<\/td>\"Pork<\/td><\/tr>
Pulled pork<\/td>18:00<\/td>74.0\u00baC<\/td>\"Pulled<\/td><\/tr>
Pork siloin<\/td>6:30<\/td>61.5\u00baC<\/td>\"Pork<\/td><\/tr>
Pork belly with oriental marinade<\/td>18:00<\/td>67.0\u00baC<\/td>\"Pork<\/td><\/tr>
Pork chop<\/td>1:30<\/td>59.0\u00baC<\/td>\"Pork<\/td><\/tr>
Eggs<\/td><\/tr>
Food<\/strong><\/td>Time<\/strong><\/td>Temperature<\/strong><\/td>Photo<\/strong><\/td><\/tr>
Scrambled egg<\/td>0:45<\/td>77.0\u00baC<\/td>\"Ovo<\/td><\/tr>
Perfect egg<\/td>1:35<\/td>63.0\u00baC<\/td>\"Ovo<\/td><\/tr>
Well-cooked egg<\/td>1:00<\/td>76.5\u00baC<\/td>\"Ovo<\/td><\/tr>
Benedict egg with hollandaise sauce<\/td>0:45<\/td>64.0\u00baC<\/td>\"Benedict<\/td><\/tr>
Vegetables<\/td><\/tr>
Food<\/strong><\/td>Time<\/strong><\/td>Temperature<\/strong><\/td>Photo<\/strong><\/td><\/tr>
Garlic potatoes<\/td>1:10<\/td> 88.5\u00baC<\/td>\"Batata<\/td><\/tr>
Corn<\/td>0:40<\/td>87.5\u00baC<\/td>\"Milho<\/td><\/tr>
Champignon<\/td>1:15<\/td>85.0\u00baC<\/td>\"Champignon<\/td><\/tr>
Garlic paste<\/td>4:30<\/td> 88.5\u00baC<\/td>\"Pasta<\/td><\/tr>
Carrot<\/td>1:00<\/td>82.5\u00baC<\/td>\"Cenoura<\/td><\/tr>
Beet<\/td>1:40<\/td>84.0\u00baC<\/td>\"Beterraba<\/td><\/tr>
Sweet potato<\/td>2:20<\/td>69.5\u00baC<\/td>\"Batata<\/td><\/tr>
Rice<\/td>0:30<\/td>95.0\u00baC<\/td>\"Arroz<\/td><\/tr>
Asparagus<\/td>0:20<\/td>82.0\u00baC<\/td>\"Aspargos<\/td><\/tr>
Tomato sauce with garlic and oregano<\/td>0:50<\/td>65.0\u00baC<\/td>\"Molho<\/td><\/tr>
Fried sweet potato<\/td>1:00<\/td>84.5\u00baC<\/td>\"Batata<\/td><\/tr>
Eggplant<\/td>0:55<\/td>84.5\u00baC<\/td>\"Berinjela<\/td><\/tr>
Broccoli<\/td>0:20<\/td>82.5\u00baC<\/td>\"Br\u00f3colis<\/td><\/tr>
Mashed potatoes<\/td>1:20<\/td>91.5\u00baC<\/td>\"Pur\u00ea<\/td><\/tr>
Red onion<\/td>0:30<\/td>82.5\u00baC<\/td>\"Red<\/td><\/tr>
Bell pepper<\/td>1:00<\/td>86.5\u00baC<\/td>\"Bell<\/td><\/tr>
Leeks<\/td>1:00<\/td>85.0\u00baC<\/td>\"Leeks<\/td><\/tr>
Artichoke<\/td>2:00<\/td>88.0\u00baC<\/td>\"Artichoke<\/td><\/tr>
Spring onions<\/td>1:50<\/td>87.0\u00baC<\/td>\"Spring<\/td><\/tr>
Chayote<\/td>1:30<\/td>86.0\u00baC<\/td>\"Chayote<\/td><\/tr>
Desserts<\/td><\/tr>
Food<\/strong><\/td>Time<\/strong><\/td>Temperature<\/strong><\/td>Photo<\/strong><\/td><\/tr>
Milk jam<\/td>12:00<\/td>85.0\u00baC<\/td>\"Doce<\/td><\/tr>
Tempered chocolate<\/td>0:25<\/td>46.0\u00baC<\/td>\"Chocolate<\/td><\/tr>
Pudding<\/td>1:20<\/td>83.5\u00baC<\/td>\"Pudding<\/td><\/tr>
Cereals<\/td><\/tr>
Rice<\/td>0:30<\/td>95.0\u00baC<\/td>\"Rice<\/td><\/tr>
Sushi rice (japanese rice)<\/td>0:30<\/td>93.0\u00baC<\/td>\"Sushi<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Understanding time and temperature<\/h3>\n\n\n\n

As you can see from the table above, these two pieces of information vary greatly from product to product.<\/p>\n\n\n\n

The temperature<\/strong> varies because the cooking temperature changes depending on the type of food. For example, vegetables have a higher cooking temperature than proteins.<\/p>\n\n\n\n

The indicated time<\/strong> is the time in which the center of the product will reach the set temperature, so the thicker or tougher the food, the longer it will take to cook in sous vide. Toughness can vary even between different parts of the same kind of protein.<\/p>\n\n\n\n

The thickness of the product interferes with the time<\/h3>\n\n\n\n

We use standard thickness of the products presented, but it may vary depending on the cut you are going to use. For example, if you use a chicken breast with above average thickness, you should leave it longer in the thermocirculator. So be careful not to leave parts where cooking was not done completely in the sous vide.<\/p>\n\n\n\n

Controlling the cooking point<\/h3>\n\n\n\n

A very nice benefit of sous vide is that you can precisely control the final point of the food. You can leave a meat rare, medium or well done, you decide. In this case what will vary is the chosen temperature. For example, a steak at 57\u00baC is medium, if it were at 54\u00baC it would be rare, and at 61\u00baC it would be well done. With fish, a variation of 1\u00b0C can change the final result, so controlling the temperature precisely in the thermocirculator is essential to guarantee the expected result.<\/p>\n\n\n\n

\"Discover<\/a><\/figure>\n\n\n\n

Use this table as a guide, but do some testing<\/h3>\n\n\n\n

This table should be used as a guide to help you get a baseline of the times and temperatures of various foods in the sous vide process, but it is ideal that you carry out tests to improve your final result.<\/p>\n\n\n\n

Would you like to get in contact with Orved Brock to know more about our professional sous vide machines? Reach us via phone: +55 85 98793-6777, e-mail: vendas@orvedbrock.com.br or whatsapp.<\/p>\n\n\n\n

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