SOUS VIDE COOKING TIMES
| Food | Temp °F | Minutes | Finish |
|---|---|---|---|
| Chicken Breast | 150 | 60 | Sear 1 min/side |
| Chicken Breast Roulade | 145 | 60 | Sear 5 min/side |
| Halibut/Salmon | 120 | 45 | Sear 45 sec/side |
| Lamb Chop | 130 | 60 | Sear 2 min/side |
| NY Strip Steak | 130 | 90 | Sear 2 min/side |
| Octopus | 180 | 240 | Sear 5 min/side |
| Pork Chop | 137 | 120 | Sear 1-2 min/side |
| Pork Sausage | 135 | 120 | Sear 1 min/side |
| Pork Tenderloin | 135 | 120 | Sear 1 min/side |
| Quail-Game Hen | 135 | 120 | Sear 1 min/side |
| Salmon Poached | 135 | 35 | none |
| Turkey Sausage | 140 | 60 | Cut & Simmer |
SMOKE POINTS OF FATS & OILS
| Margarine | 325°F |
| Butter | 350°F |
| Lard | 375°F |
| Olive Oil | 325-375°F |
| Corn Oil | 400-450°F |
| Canola Oil | 425-475°F |
| Clarified Butter | 450-475°F |
| Sunflower Oil | 450-475°F |
| Soybean Oil | 450-475°F |
| Safflower Oil | 475-500°F |