Go to the Article: A Map of Sous Vide Cooking
Hello, who do I need to contact to get permission to use Map of Sous Vide?
Zuki - its coming. We have a shop page on the way!
This is excellent, but now I want a pressure cooking map ;(
Can you sell a large, high res version of this map? Would love to put it up on my kitchen!
may I translate to chinese
Hi Chef Steps ! I wonder is it possible to create most delicious potted meat sous vide ? Would appreciate the answer !
Hello Chefs,
Firstly, thanks for all the time, effort and energy you peeps put into provide continuous education and preparation of all recipes but most of all Joule (a remarkable and outstanding tool...just in love with it ).
Now onto the real question. Oxtail!!! I'm from the Caribbean (Trinidad) and oxtail is one of the main protein down here and as for me and my family we love it!!! Can you awesome people put together some instructions with time and temperature for get that fork tender fall-of-the-bone dish that we all so love? YT videos are always welcome
Best regards
Cheryl
a po polsku można mapę opracować????? bardzo proszę.
Better late than never, glad it's all working out for you!
Hi Brian,
This is 3 months too late but after some fiddling plus trial and error, I did exactly what you recommended though it would have saved me a lot of the work had I read your reply earlier! Used a larger vessel Cambro 22 quart (20 litre in my part of the world), increase start temp, drop eggs and adjust to desired temp. It worked perfectly now that I have got this sous vide business figured out!
No, it isn't. The reason that 75°C is recommended, is because this is the temperature that salmonella is killed in seconds, not minutes. what people fail to realize is that pasteurization is a relationship of temperature AND TIME. You can heat foods to lower temperatures, but they need to be cooked longer. another thing to bear in mind is while salmonella can burrow in muscle tissue, there is not much of a risk more than a few millimeters below the surface. As far as "Another question, given that the chicken will be in the temperature danger zone of 5c to 60C for so long, wont there be a high chance of Salmonella reproducing rapidly?" is concerned, the answer is no. Salmonella starts experiencing difficulty growing at temperatures as low as 37°C. Another thing to think about is salmonella is not an anaerobic bacteria. While I understand that most folks do not understand food and the risks therein on a scientific level, there is a ton of research that goes into what the chefs put up on this site. A really good book to read if you want more information on the potential risks of food borne illnesses is Fundamental Food Microbiology, Fourth Edition 4th Edition by Bibek Ray and Arun Bhunia. No one is saying you have to do anything you say here, but this is what they do. If it freaks you out a bit, I'd also recommend avoiding any videos of theirs where they do pork. Good luck!
Hi Jessica:
I've got a couple questions for you.
1: what type of egg done-ness are you trying to achieve?
2a: Do you leave your eggs in the refrigerator until the bath has come to temperature, or do you put them in the water and let the water then heat up?
2b: If you leave the eggs in the fridge, how do long does it take for the water bath to come back up to temperature once you put the eggs in.
3: what type of eggs are you using? animal of origin and grade
With your container, for cooking that many eggs, I would use a MUCH bigger container, I would use a 5 gallon container, because cooking that much cause a very large temperature drift, which will have an impact on the outcome of the final product.
This is what I would do if i had to cook that many eggs at once:
Bigger container. Anova is rated to handle 5 gallons. If you need to cook that many eggs at once, you may consider getting a beer cooler while a slightly larger than 5 gallon capacity. The heat retention of the cooler should allow your Anova to adequately heat that much water. You could cut a hole in the lid, and immerse the unit in the water this way, with the control unit outside the cooler. I would heat the water up probably 10°C above what you need. Once the water is up to temperature, you could stop the unit, add the eggs, close it up, and turn the water on again. If you're not already, you should keep the eggs in the refrigerator until the water bath is up to temperature. when the eggs are added to the water, the temperature will drop. once the eggs are added, and the circulator back on, lower the temperature on the unit to the desired temperature (63°C) and then cook for the desired length of time.
I hope this helps, Good luck!
Hi Chefsteps. I have this problem of cooking a big batch of eggs (30 in shell) in my sous vide machine at 63C for 40mins. After the 40mins, some eggs are overdone while some eggs are totally raw and uncooked. I am using an Anova sous vide machine and Cambro 8qt as the vessel. What am I doing wrong?
Hi Chefstep, i realise you recommend sous vide for chicken to 60C , isn't that dangerous? Salmonella exist in most chicken and eggs and you to need to cook the chicken to 75c for at least 4 to 5 mins to get rid of salmonella. Another question, given that the chicken will be in the temperature danger zone of 5c to 60C for so long, wont there be a high chance of Salmonella reproducing rapidly?
Hi ChefSteps, if I have several things to sous vide (for instance, 85°C asparagus, 62°C eggs, 57°C steak and 50°C fish) and all has to be served at 7pm. Can I go ahead with the asparagus first, then add plenty of colder water to water bath when asparagus is done, and continue with eggs while the asparagus sits next to the eggs and so on, until I finish all things from high temperatures to low temperatures, ended up with all food sitting there and waiting for me?
Thank`s.
Hi Chefsteps, I can translate it in Dutch (would be nice to have the one already in °C like the German one)
Thank you for your map,it's great for someone just starting out in the world of sous vide. I was just wondering though how I would treat a 1kg boneless haunch of venison? Please help
Hi Chefsteps, I can translate in French as well if you need.
Dear Douglas,
First, your link to the Food Safety Science section does not work, and I cannot find safety stuff in the course. Is it missing? Has it been removed temporarily?
About the threshold 52 o 55ºC temperatures, some microbiologist have raise serious concerns about their validity without further experimental data. I am sure you are aware of the FSA report "Safety of sous vide foods" where all their concerns are detailed. Could you please tell your point of view about this? I'm worried about long profiles at temperatures below 54,5ºC, such as the proposal for short ribs in this same site.
Thanks!
Hallo ChefSteps
You have given us the knowledge to really use Vacuum Machine, Rational SCC, and IRINOX to create the ultimo food in combination with your Sous Vide Instruction and Techniques. We have become efficient and successful.
Thanks and all the best from Germany Erik
Instead of increasing just the temperature, also increase the time. 57C for 4 hours or more can yield some very tender meat. (I like to cook beef brisket and flank steak for 12 hours or more.) The teres major is usually tender, though, so 12 hours shouldn't be needed; 4 hours should be plenty.
i wanna say thank you for setting us all up for success with these tips and tricks to further embrace this evolving career. I would like to ask you a question chefs steps team I have 20 lbs teres major. I sous vide it tonight for service at 53 degrees C. Found it to be a bit chewy. So I took it up to now 57 degrees C. And found it to be chewy as well both were in for 1 and 1/2 hrs. Any suggestions as to how to get more tender texture from this beautiful flavored beef
I used the egg calculator and selected firm white and thick yolk. It said 72 degrees c for 18minutes and 39 seconds. I set up my Sansair device and got the water to temp. I verified this temp with two independent digital thermometers and they all agreed. I gently lower my egg into the bath and set a timer for 19 minutes. On the stove top I heated a 1.5 quart pot of water to just below the boiling point to poach an egg for comparison.
For the poached egg I first cracked it onto a 3/4 cup measuring bowl and then decanted that into a deep spoon with holes in it to let the more liquid egg white to run out. Just a a few bubbles were breaking the surface of the water, i got a swirl going and decanted the egg into the water and lowered the heat. There was no fly-away white as you normally get. The white firmed up nicely and made a good looking poached egg. The yolk was very runny however.
After my timer went off I removed the egg from the water batch and placed it into a bowl of ice water fro about a minute. This was then cracked into a clean measuring bowl and found that, although the white was set it was more like a lose clump of curds and were not nice looking. This was transferred to my deep spoon with the holes in it and all the curdled whites drained through leaving the yolk behind. This yolk, when broken on a piece of buttered toast was thick and creamy, almost like a good lemon curd.
Interesting results. I will try more experiments by first cracking and draining the watery whites and placing them into a silicon egg poaching bag to place in the controlled water bath.
Any responses or questions would be welcome.
Thanks for reading.
I can't get the egg calculator to work on ChromeOS. It won't allow Me to input the start temp so I never get cooking time, only temp.
That would work as a temperature for octopus, yes. But you can certainly cook octopus for 65 for 12 hours as well for a firmer texture and more yield. The map above is a general concept to give folks a better understanding on where all foods land.
For octopus, how it is expressed in the table, must be cook at 175° F/85° C for 3 hours ?
With Salmon ( and all foods for that matter) we recommend using on the freshest, highest quality ingredients. We also recommend consuming within a reasonable time period.
I also need some help for sous vide cooking of beef tongue rationed in 500gr and 5 cm of thickness per bag and 2 octopus-leg bag of 600gr. Thank you so much!
Hello, I need support to know what time and temperature do you recommend for cooking half head of lamb of 600 gr. Thanks in advance and congratulation for your website!
I cant even imagine how much chefs have been working for this map. Tremendous work
Thank you for great info.
But I have a question.
Isnt it on temperature danger zone if you cook the salmon in 40'C water bath?
maybe growing bacteria?
Thanks Douglas. I know your Table recommends a target time of 1h at 58c for Pork Chops and up to 3h for a roast. As my tenderloin were fairly big, I will try leaving them in for a bit longer and perhaps increase the temp around 60c and see the result. I'm having a few friends over tomorrow. They will be the gunny pigs, no pond intended!
Thanks again guys. You rock !!!
P.
Could you please add the temperatures in celsius also? For all us non-Americans who don't understand your illogical temperature system
The size of the pork filet or pork tenderloin makes a big difference in how long it takes to heat through; I'm, of course, biased and will point you to Table 2.2 in my web guide. But there are many things that can affect the color of the meat, check the Meats: Doneness and Texture section of this class for more information.
I'd suggest looking over the Beef Chuck 12 Ways and Meats: Doneness and Texture sections of this class. There, you'll learn that both time and temperature play an important role in cooking. Essentially, temperature determines the doneness (which is a somewhat nebulas term) and time determines the texture of the food. For example, while collagen denatures at many temperatures, the rate that it denatures depends critically on temperature.
It's based on the maximum temperature for Clostridium perfringens of 52 °C / 125.6 °F; see the FDA's Fish and Fishery Products Hazards and Controls Guidance (4th Ed.), Appendix 4, Table A-2. You'll note that Bacillus cereus has a maximum temperature of 55 °C / 131 °F in that table, but the table and original paper that found that reported a large delay in growth and I'm not aware of anyone being able to reproduce their results; so I, like others, ignore that data point and take the maximum temperature of C. perfringens as the maximum temperature for food pathogens. For more about food safety, see the Food Safety Science section of this class.
For long cooking times – like that one for brisket – the size and weight of the brisket doesn't matter because the heating time (when the core gets up to 62 °C) is so short compared with the holding time. For food that doesn't need to be tenderized with long cooking times – like a rib roast – then how thick the food is affects how long it'll take to heat through. But even here, you'll be able to hold it for quite a while after it comes up to temperature before it starts to starts to get too tender.
Hahaha, it's the thought that counts, right? Glad we at least *seem* creative. Let us know if you have any particular questions, but this is another layout that may be more straightforward for some: http://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide
We're so happy to hear that!! Here's our free beginner's class to get you going: https://www.chefsteps.com/classes/cooking-sous-vide-getting-started/landing#/ Have fun!
Great map. Will definitely print to stick on the wall.
Quick question, does the weight of the meat effect the cooking time?
For example, if I have a brisket 3kg or 6kg, will that effect cooking time of 72hours at at 62 degrees Celsius?
Thanks
Concerning the "dragon zone"; in Modernist Cuisine I am pretty sure that they consequently refer to 54,5 C as the upper limit of where bacteria continue to multiply. Where does 52 come from?
wow well done, this is incredible on so many fronts
question - since the whole benefit of sous vide is keeping whatever at the precise temperature temperature you want, why does the amount of time matter? I get that you want the whole thingy that you're cooking to come to, and stay at the desired temperature, but why does it matter if it stays there? Meaning: if collagen breaks down at 154, and the whole purpose of long cooking the tougher meats is to break down the collagen to gelatin, then why does it matter if you leave it there for 3 weeks? what happens at that point?
Hi, Guus. The PDF of the map should scale well if you want to print it. https://s3.amazonaws.com/chefsteps/static/ChefSteps-Map-of-Sous-Vide.pdf
Loving this class. This is great info for a home chef new to the sous-vide world. Thank you guys! Having recently graduated from the home made pot-on-the-stove with thermometer technique to using an immersion circulator, I am facing some issues as meats seems to end-up slightly more cooked now, using same time and temp, then they were with the "old" method. I guess it is normal given the circulation heats the water evenly at the same temp. Slowly learning to adapt. Yesterday, I have tried cooking a Pork Filet (or Pork Tenderloin). Trying to find the accurate temp/time required, I consulted several websites and ended up with temp pretty much set at 58c but times ranging from 1h to 2.5h. Having opted to 58c with 1.5h, the Pork Tenderloin was not evenly cooked. (some areas red, some more on the grey color). Might this have been caused by not cooking the meat for long enough ? Thanks you.
This resource seems both really creative and useful but also very confusing to me. lol
Ive never tried sous vide but i sure would like to after reading this!
Hi guys, I like your map so much I would like to hang it in my kitchen printed at A2 (B2-B3) size. Can you make available a link to a high res version?
