November 2010
3 posts
Sous Vide Temperatures/Times
Meat & Poultry
Steak (1-1.5” sirloin/ribeye etc) - 1-5 hr @
- 50°C (R)
- 55°C (MR)
- 58°C (M)
- 63ºC (MW)
- 70ºC (W)
Prime Rib of Beef (2 bones) - 8-10 hr @ 55.5ºC
Short Ribs - 72 hours @ 60.5ºC (TEST!)
Pork Loin (1” thick chops) - 1 hr @ 60ºC
Chicken
- breast: 1-5 hr @ 62ºC
- leg: 1-5 hr @ 64ºC
Duck
- legs, confit: 8 hr @ 82ºC
- breast, brined: 25 min @ 60.5ºC
-...
What love is supposed to be
Fighting for each other, through whatever comes; never walking away.
Inches vs Miles
After a week like this, I’m so glad just to be going back to +8 GMT. But once I’m there it’s just a matter of time before I’m resenting HK for not having a +65 country code.
My heart is torn between two places, so which do I get to call home? I should be thankful that it’s both, but most times it feels like neither.