Go to the Article: Quick Reference: Core Temps
Is there a general time (sous vide) per weight ratio for Meats / Roasts and Fish ? Would love to see a chart of some sort
@Xing Because different fats and proteins have different physical and chemical properties.
I have a question. Considering all the meat contain the protein fat and water, why different meat has a different protein denaturation temperature?
Thank you!
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
Can we get an approximate cooking time for each?
We need a print-friendly version of this. I wants this on the back of my cabinet door!
