Guide to low-temperature cooking temperatures
Low-temperature vacuum cooking allows you to obtain a soft and fluffy texture of your meats but also incomparable flavours while preserving the nutritional qualities of your food. Precision is a guarantee of success, follow our recommendations for perfect cooking!
|Meat and offal||Temperature||Duration|
|Lamb fillet||56 to 62 degrees Celsius||25m|
|Beef, veal, blanquette cheek||67 C||24 hours|
|Lamb shoulder,gigot||58 to 60 degrees C||4 a.m.|
|Spare Ribs||58 C||72:00 a.m.|
|Sweetbreads||67 C||1 a.m.|
|Medaillon, pork filet mignon/ Walnuts or veal fillet||64 C||45m|
|Rack of lamb||62oC||2 a.m.|
|Beef rib (thickness 2.5 cm) bleeding||54oC||1 a.m.|
|Beef rib (thickness 2.5 cm) at point||56oC||1 a.m.|
|Beef rib (thickness 2.5 cm) rosé||58oC||1 a.m.|
To obtain a caramelization on top of certain meats such as a duck breast, a rack of lamb for example, it is recommended that you quickly brown your meats in the pan after vacuum cooking.
|Chicken leg with bone, whole pigeon, poultry||68oC||2 a.m.|
|White poultry, boneless quail||65oC||25m|
|Foie gras||53 degrees/68 degrees Celsius||40m|
|Egg||62/64 degrees Celsius||1 a.m.|
|Turkey leg||80oC||2 a.m.|
|Duck confit||56.5oC||48 hours|
|Fish and seafood||Temperature||Duration|
|Salmon, Tuna, Trout||45 degrees Celsius/55 degrees Fahrenheit||20m|
|White fish (monkfish, colin, bar, soles...)||58oC||15m|
|Fillet of mackerel, sardine||45oC||12m|
|root vegetables||85oC||1 - 4 a.m.|
|vegetables||85oC||30 - 75m|
Betteraves, turnips, artichokes, carrots...
Onions, beans, cauliflower, asparagus, peas, eggplant...
Two exceptions: artichokes 90 degrees for 45 minutes and potato 90 degrees for 25 minutes
|Fruits (apple, pear type)||70oC||35m|
|Other fruits (peaches, mango, strawberries, apricots, bananas...) **||65oC||20m |
Don't forget that it's all about taste! Adjust this table based on your preferences!