Cooking Times

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By Brent Savage

Published 2010

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The sous-vide cooking technique is very versatile and can be used to cook a variety of ingredients, from meat and fish to fruit. To give you a general idea, below are some of the ingredients I like to sous vide with their cooking temperatures and times:
Ingredient Weight Temp Time
lamb rump 250 g (9 oz) 58°C (137°F) 3 hours
spatchcock ball 170 g (6 oz) 68°C (155°F) 20 minutes
pork neck 250 g (9 oz) 54°C (129°F) 3½ hours
duck breast 200 g (7 oz) 55°C (131°F) 35 minutes
chicken breast 200 g (7 oz) 63°C (145°F) 20 minutes
chicken leg meat 220 g (7¾ oz) 65°C (149°F) 1 hour