ZeroPak Sous Vide Water Circulator and Salmon

ZeroPak Sous Vide Water Circulator and Salmon

A more convenient way to cook than conventional means with spectacular results. Suitable for almost all food types.
Perfect for a busy lifestyle and an easy way for foodies wanting to impress their family and friends. It is energy efficient and can be done following recipes or the “heat the water and add the steaks” approach.

 

ONLINE RESOURCES

There is a wealth of information available for Sous Vide cooking, both in printed form and online. It is not a new processm just new to the average home user.

One of the best online sites is this one:

http://www.douglasbaldwin.com/sous-vide.html

SOUS VIDE APPS

Apps are great and easy to access from anywhere you have a mobile device.

We have below easy to download Apps for both Apple and Android phones, ipads and tablets.

These app are a great starting point and will give you all the info required to get going.

 APPLE APP

An IOS App for your ipad or iphone. Very comprehensive. About $8.00 to purchase.

https://itunes.apple.com/nz/app/polyscience-sous-vide-toolbox/id518731878?mt=8

 ANDROID APP

For Android try this one. It is a very simple app but it has all the basics. Free to down load

https://play.google.com/store/apps/details?id=com.vac_star.SousVidePro&hl=en

 SOUS VIDE TABLES

If apps are not your thing then take a look at these charts.

BEEF
Thickness Temperature Time
inch cm F C min max
Tender Cuts (Tenderloin, Ribeye, T-Bone, etc.) 1 2.5 134+ 56.5+ 1 hr 4 hrs
2 5 134+ 56.5+ 3 hrs 6 hrs
Spare Ribs 2 5 134+ 56.5+ 24 hrs 48-72 hrs
Flank Steak, Brisket 1 2.5 134+ 56.5+ 8 hrs 24 hrs
2 5 134+ 56.5+ 12 hrs 30 hrs
PORK
Thickness Temperature Time
inch cm F C min max
Tenderloin 1.5 4 134+ 56.5+ 1.5 hrs 6-8 hrs
chops, cutlets 134+ 56.5+ 2-4 hrs 6-8 hrs
134+ 56.5+ 4-6 hrs 8-10 hrs
Roast 160-176 71-80 12 hrs 30 hrs
Belly (quick) 185 85 5 hrs 8 hrs
Belly (slow) 167 75 24 hrs 48-72 hrs
POULTRY
Thickness Temperature Time
inch cm F C min max
White Meat
Chicken Breast, bone in 2 5 146+ 63.5+ 2.5 hrs 4-6 hrs
Chicken Breast, boneless 1 2.5 146+ 63.5+ 1 hr 2-4 hrs
Turkey Breast, bone in 2.75 7 146+ 63.5+ 4 hrs 6-8 hrs
Turkey Breast, boneless 2 5 146+ 63.5+ 2.5 hrs 4-6 hrs
Duck Breast 1 2.5 134+ 56.5+ 1.5 hrs 4-6 hrs
Dark Meat
Chicken Leg or Thigh, bone in 165-176 74-80 4 hrs 6-8 hrs
Chicken Thigh, boneless 1 2.5 165-176 74-80 2 hrs 4-6 hrs
Turkey Leg or Thigh 165-176 74-80 8 hrs 10 hrs
Duck Leg 165-176 74-80 8 hrs 18 hrs
SEAFOOD
Thickness Temperature Time
inch cm F C min max
Fish (medium rare) 0.5-1 1.25-2.5 126+ 52+ 20 min 30 min
1.0-2 2.5-5 126+ 52+ 30 min 40 min
Fish (medium) 0.5-1 1.25-2.5 140 60 20 min 30 min
1.0-2 2.5-5 140 60 30 min 40 min
Lobster 1 2.5 140 60 45 min 60 min
Scallops 1 2.5 140 60 45 min 60 min
Shrimp jumbo jumbo 140 60 30 min 40 min
VEGETABLES
Thickness Temperature Time
inch cm F C min max
Root up to 1 up to 2.5 183 84 1-2 hrs 4 hrs
1.0-2 2.5-5 183 84 2.5 hrs 4 hrs
Tender up to 1 up to 2.5 183 84 30 min 1.5 hrs
LEGUMES
Thickness Temperature Time
inch cm F C min max
Beans 183 84 6 hrs 24 hrs
Chick Peas 183 84 6 hrs 9 hrs
Lentils 183 84 1 hr 3 hrs
FRUIT
Thickness Temperature Time
inch cm F C min max
Firm (Apple, Pear) up to 1 up to 2.5 183 84 45 min 2 hrs
Soft up to 1 up to 2.5 183 84 30 min 1 hr
EGGS
  Thickness Temperature Time
inch cm F C min max
Soft-cooked in shell (quick) large large 167 75 15 min 18 min
Soft-cooked in shell (running yolk) large large 143 61.5 45 min 1.5 hrs
Soft-cooked in shell (honey-like yolk) large large 146 63.5 45 min 1.5 hrs
Soft-cooked in shell (mayonnaise-like yolk) large large 148 64 45 min 1.5 hrs
Soft-cooked in shell camembert-like yolk) large large 154.4 68 45 min 1.5 hrs
Hard-cooked in shell large large 160 71 45 min 1.5 hrs
Pasteurized in shell large large 135 57 1.25 hrs 2 hrs

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