Sous Vide Cooking Times
| Item | Temperature | Time | Thickness | Comments |
|---|---|---|---|---|
| Beef Steak | 56.5c | 2 Inch = 2 Hours 4 Inch = 6 Hours | As per chefsteps chart. Don't salt beforehand. Post sear Only. Thyme in with the bag, nothing else required. http://www.chefsteps.com/activities/sous-vide-steak |
|
| Eggs | 75c | 15mins | Directly from the fridge, tried 13mins but white was a little runny, yolk was perfect. | |
| Chicken Breast | 65c | 1 hour | Per Breast | As per chefsteps chart. |
| Pork Leg Roast | 66c | 6 Hours | Roast size | |
| Salmon | 60c | 35mins | As per chefsteps chart. Nothing required in bag, this suits leanne. | |
| Chicken Thigh Fillets | 65c | 30 to 60 mins | Michael Voltaggio recipe online works well. Crisp skin after cooking if attached. | |