ZeroPak Sous Vide

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://apps.apple.com/us/app/sousvideunlimited/id1326225265

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