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{"id":402,"date":"2016-11-23T23:25:26","date_gmt":"2016-11-24T04:25:26","guid":{"rendered":"http:\/\/alpharesearch.de\/?p=402"},"modified":"2017-06-22T20:51:17","modified_gmt":"2017-06-23T00:51:17","slug":"sous-vide-temperatures-and-times-i-used","status":"publish","type":"post","link":"https:\/\/alpharesearch.de\/?p=402","title":{"rendered":"Sous Vide temperatures and times I used."},"content":{"rendered":"This page just holds some of my sous vide things I tried.<\/p>\n
The 13 minutes egg at 75 C was very good.<\/p>\n
The “Top Sirloin Steak” sous vide at 132 F for 15 hours and finished off on the grills sear unit was very tender and good. Also very good after just 6 hours at 140 F.<\/p>\n
The “chicken breast” sous vide at 144 F for 3 hours.<\/p>\n
The “country ribs beef” sous vide at 150 F for 48 hours.<\/p>\n
The “Pork Tenderloin” sous vide at 144F for 3 hours.<\/p>\n
The “Pork Loin” sous vide at 140F for 5 hours.<\/p>\n
Beef round roast at 140 F for 11 hours has a tender apprentice.<\/p>\n
Pork ribs at 144 F for 48 hours. <\/p>\n","protected":false},"excerpt":{"rendered":"
This page just holds some of my sous vide things I tried. The 13 minutes egg at 75 C was very good. The “Top Sirloin Steak” sous vide at 132 F for 15 hours and finished off on the grills sear unit was very tender and good. Also very good after just 6 hours at … Continue reading Sous Vide temperatures and times I used.<\/span>