Easy Temp Guide for Sous Vide!!

Easy Temp Guide for Sous Vide!!
38-43°C (100-109°F): Very rare to rare tuna


39-49°C (101-120°F): Rare to medium-rare salmon


49-55°C (120-130°F): Medium-rare to medium fish and shellfish (unpasteurized)


55-60°C (131-140°F): Beef

60°C (140°F): Pork and chicken (pasteurized)

63-65°C (145-149°F): Poached eggs

82-85°C (180-185°F): Root vegetables

Best Bags on the market!

Best Reusable Bags!