Please double check I am figuring this correctly...using Douglas Baldwin's page...http://www.douglasbaldwin.com/sous-vide.html#Table_2.3
I understand cooking times are determined more by thickness than weight, so dimensions are below. It's a very uniform cut of course, and assume the 3 & 1/2" would be the determining factor in figuring cooking time and still considered a cylinder rather than slab?
Length = 7 & 1/2"
Depth = 3 & 1/2"
Width = 5 & 1/2
I'm figuring the 3 & 1/2' = 90mm (88.9, but what's a mm or two)
That puts me at 8 hours to bring the center to 1 degree F below bath temp, which I am planning on 140F.
The pasteurization chart only goes up to 70 mm, but at 140 shows 4 hours. http://www.douglasbaldwin.com/sous-vide.html#Table_5.1
So, do I need to add more time to the cook, in order to pasteurize the center? Seeing that since it takes 8 hours to get to 140, it would need even more hours at 140 to pasteurize?
I understand cooking times are determined more by thickness than weight, so dimensions are below. It's a very uniform cut of course, and assume the 3 & 1/2" would be the determining factor in figuring cooking time and still considered a cylinder rather than slab?
Length = 7 & 1/2"
Depth = 3 & 1/2"
Width = 5 & 1/2
I'm figuring the 3 & 1/2' = 90mm (88.9, but what's a mm or two)
That puts me at 8 hours to bring the center to 1 degree F below bath temp, which I am planning on 140F.
The pasteurization chart only goes up to 70 mm, but at 140 shows 4 hours. http://www.douglasbaldwin.com/sous-vide.html#Table_5.1
So, do I need to add more time to the cook, in order to pasteurize the center? Seeing that since it takes 8 hours to get to 140, it would need even more hours at 140 to pasteurize?
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