Go to the Article: Quick Reference: Core Temps
We need a print-friendly version of this. I wants this on the back of my cabinet door!
Can we get an approximate cooking time for each?
For reference I got this guide in picture form from another user in one of the discussion thread, so here's a link to it as a picture
http://imgur.com/yPvfqOX
I also made a dirty remake of this temperature guide to only include Celsius or Fahrenheit. You should be able to grab the PDFs from the following dropbox links. Celsius link first and then Fahrenheit after it:
https://www.dropbox.com/s/fw86s5zdwgba9yd/temperature%20chart%20celsius.pdf?dl=0
https://www.dropbox.com/s/c7pu5rw0hc1vi92/temperature%20chart%20fahrenheit.pdf?dl=0
Thank you!
I have a question. Considering all the meat contain the protein fat and water, why different meat has a different protein denaturation temperature?
@Xing Because different fats and proteins have different physical and chemical properties.
Is there a general time (sous vide) per weight ratio for Meats / Roasts and Fish ? Would love to see a chart of some sort
