ZeroPak Sous Vide And Salmon
Sous vide 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 process 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.
INKBIRD APP
For iphone and android this app is recommended for our Inkbird Sous Vide.
https://play.google.com/store/apps/details?id=com.inkbird.smart&hl=en
This is the upgraded Inkbird pro app.
https://play.google.com/store/apps/details?id=com.inkbird.smartpro&hl=en
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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