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
ThicknessTemperatureTime
inchcmFCminmax
Tender Cuts (Tenderloin, Ribeye, T-Bone, etc.)12.5134+56.5+1 hr4 hrs
25134+56.5+3 hrs6 hrs
Spare Ribs25134+56.5+24 hrs48-72 hrs
Flank Steak, Brisket12.5134+56.5+8 hrs24 hrs
25134+56.5+12 hrs30 hrs
PORK
ThicknessTemperatureTime
inchcmFCminmax
Tenderloin1.54134+56.5+1.5 hrs6-8 hrs
chops, cutlets134+56.5+2-4 hrs6-8 hrs
134+56.5+4-6 hrs8-10 hrs
Roast160-17671-8012 hrs30 hrs
Belly (quick)185855 hrs8 hrs
Belly (slow)1677524 hrs48-72 hrs
POULTRY
ThicknessTemperatureTime
inchcmFCminmax
White Meat
Chicken Breast, bone in25146+63.5+2.5 hrs4-6 hrs
Chicken Breast, boneless12.5146+63.5+1 hr2-4 hrs
Turkey Breast, bone in2.757146+63.5+4 hrs6-8 hrs
Turkey Breast, boneless25146+63.5+2.5 hrs4-6 hrs
Duck Breast12.5134+56.5+1.5 hrs4-6 hrs
Dark Meat
Chicken Leg or Thigh, bone in165-17674-804 hrs6-8 hrs
Chicken Thigh, boneless12.5165-17674-802 hrs4-6 hrs
Turkey Leg or Thigh165-17674-808 hrs10 hrs
Duck Leg165-17674-808 hrs18 hrs
SEAFOOD
ThicknessTemperatureTime
inchcmFCminmax
Fish (medium rare)0.5-11.25-2.5126+52+20 min30 min
1.0-22.5-5126+52+30 min40 min
Fish (medium)0.5-11.25-2.51406020 min30 min
1.0-22.5-51406030 min40 min
Lobster12.51406045 min60 min
Scallops12.51406045 min60 min
Shrimpjumbojumbo1406030 min40 min
VEGETABLES
ThicknessTemperatureTime
inchcmFCminmax
Rootup to 1up to 2.5183841-2 hrs4 hrs
1.0-22.5-5183842.5 hrs4 hrs
Tenderup to 1up to 2.51838430 min1.5 hrs
LEGUMES
ThicknessTemperatureTime
inchcmFCminmax
Beans183846 hrs24 hrs
Chick Peas183846 hrs9 hrs
Lentils183841 hr3 hrs
FRUIT
ThicknessTemperatureTime
inchcmFCminmax
Firm (Apple, Pear)up to 1up to 2.51838445 min2 hrs
Softup to 1up to 2.51838430 min1 hr
EGGS
 ThicknessTemperatureTime
inchcmFCminmax
Soft-cooked in shell (quick)largelarge1677515 min18 min
Soft-cooked in shell (running yolk)largelarge14361.545 min1.5 hrs
Soft-cooked in shell (honey-like yolk)largelarge14663.545 min1.5 hrs
Soft-cooked in shell (mayonnaise-like yolk)largelarge1486445 min1.5 hrs
Soft-cooked in shell camembert-like yolk)largelarge154.46845 min1.5 hrs
Hard-cooked in shelllargelarge1607145 min1.5 hrs
Pasteurized in shelllargelarge135571.25 hrs2 hrs

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