I have revised our popular Food Temperature Guid Magnet. It now has 80+ benchmark temperatures including sous vide. It is attached. I think that if you click on it you can make it large enough that you can print it. Please take a look and give me your feedback before we start printing them.
I have removed the chart, made revisions, and the revised version is posted below.
Last edited by Meathead; October 27, 2020, 01:52 PM.
I like it. Though I did find ground meats a little confusing. With a little deciphering, it all seems correct on the chart, but you first tend to travel to ground meats when thinking ground poultry which USDA recommends 165. Maybe "Ground Red Meats"? And the header for Chicken, Turkey (Whole Or Ground) makes it seem like ground Chicken isn't included. Maybe make the heading "Chicken (Whole or Ground) or Turkey (Whole or Ground)"?
Last edited by glitchy; October 26, 2020, 11:35 AM.
No worries, if others didn’t make similar suggestions it’s probably not a worthwhile change. The spots I was pointing out are correct, I was just suggesting more emphasis.
I really like it - I had feedback but my old eyes didn't see the right side with times. I'm sure glad I gave it a second look so everyone below me didn't comment on how blind I am. Good job!
Very nice. My only comment would be consider a bit more instruction in step 2 of SVQ tender cuts, i.e. ice water bath for 30 minutes, or something to that effect. Just stating "Chill" leaves a bit of room for interpretation.
I welcome the addition of fat and oil smoke points. Perhaps olive oil can be expanded? I've found that refined olive oil has an excellent high smoke point 450+, although the only kind I can find nearby is a Publix brand of "light tasting" so it's inexpensive being a store brand. The refined olive oils I see elsewhere and other brands are blends, which will have a lower smoke point.
Some time back I read an article about the smoke (no pun intended) and mirrors in the olive oil industry. I wish I still had a link to it.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
I have a PDF that I use. I can't link a file. Either not a function on the site or I'm too stupid. If you google cooking oil smoke points for me the 1st item is a pdf from Anova. I'm sure you could use to share in some way Meathead.
Beautiful, I want one. One comment - in the right side SV column under tender cuts, should it say excluding poultry? On the left, chicken and turkey are listed as tender cuts too. I see that the left side mentions SV as 145 for chicken and turkey, but I think it could still cause some confusion.
On the other hand, I am easily confused. Just ask my wife.
I like it. The layout is good and is easy to read. I have gotten accustomed to my current magnet and use it often. I do not sous vide. I have one but hardly never use it but can also see the need to replace the current column that you have to the right with the sous vide column due to popularity. Good job as always.
Equipment:
Weber Genesis
Weber Spirit Special Addition, with Griddle and Grillgrates (just got)
Thermoworks Smoke (2)
Thermoworks Thermapen (2)
Thermoworks IR (1)
Maverick IR (1)
Penzey's Spice rack with loads of spices
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Shouldn't the SV and SVQ sections take thickness into account? A 1" thick sirloin steak will come to temp much faster than a 4" thick sirloin roast. Also I cook a lot of meat SV directly from frozen, and that's not covered.
Alas, I don't think it can be a comprehensive guide to SVQ (we have a book for that). The issue of thickness is controversial. Once the meat is up to temp it makes no diff. And getting up to a low temp in water moves pretty quickly.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
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I'd like to see "The Original" or even "& Best" placed somewhere on the "Food Temperature Guide" title block. There are so many imitators out there now who've copied Meathead's work with this magnet.
Perhaps olive oil can be expanded? I've found that refined olive oil has an excellent high smoke point 450+, although the only kind I can find nearby is a Publix brand of "light tasting" so it's inexpensive being a store brand. The refined olive oils I see elsewhere and other brands are blends, which will have a lower smoke point.
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