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  • Whole Time & Temp Chart

    DDave, how about you sticky the complete Time & Temp Chart from Sous Vide Supreme instead of just the egg portion of the chart ?

    Here is a link to the PDF download for everyone to download if they want...

    http://www.sousvidesupreme.com/docs/times_and_temps.pdf
    Last edited by BYBBQ; 08-14-2015, 11:09 PM.
    Jim

  • #2
    Good idear!
    Just thinkin out loud, but maybe it should just be a chart instead of Sous Vide Supreme'n name being on it. Don't know if it matters.
    Mark
    sigpic


    "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
    Smoked-Meat Certified Sausage Head!

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    • #3
      Originally posted by Mark R View Post
      Good idear!
      Just thinkin out loud, but maybe it should just be a chart instead of Sous Vide Supreme'n name being on it. Don't know if it matters.
      Not sure.
      I just printed it as it was. The link goes to their site and the chart is published on their site.
      I did a search and everywhere the chart came up it showed the Sous Vide Supreme name on it.
      I was just giving credit for where I found it published.
      Jim

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      • #4
        Thanks for the post, that'll come in handy for sure.
        Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
        My best asset however is the inspiration from the members on this forum.

        sigpic
        @SmokinJim52 on Twitter

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        • #5
          Thanks for posting!
          ~ May your glass be ever full. May the roof over your head be always strong. And may you be in heaven half an hour before the devil knows you're dead. ~ Dwain

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          • #6
            Originally posted by BYBBQ View Post
            Not sure.
            I just printed it as it was. The link goes to their site and the chart is published on their site.
            I did a search and everywhere the chart came up it showed the Sous Vide Supreme name on it.
            I was just giving credit for where I found it published.
            There are other charts and I don't know if it matters. That one is pretty clear, some of the others are confusing.
            Would be real nice to have it easy to find. The question does get asked a lot "how long do I soak XXX and at what temp".
            Mark
            sigpic


            "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
            Smoked-Meat Certified Sausage Head!

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            • #7
              Thanks for the share......FYI ..if you buy cheap ribeyes it belongs in the section for tough cuts of meat.
              sigpic
              GMG Daniel Boone
              UDS
              Weber 22.5" Kettle (blk)
              Vision Kamado grill
              Weber Genesis Silver
              Smokin Tex
              MES 40 with legs Gen 2.5
              Maverick ET 732
              Brown and lime green ThermaPens
              2 orange ThermoPops
              A-Maze-N Tube 18"
              A-Maze-N Smoker 5"x8"
              Vortex

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              • #8
                That's a good chart... I have it bookmarked.


                Drinks well with others



                ~ P4 ~

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                • #9
                  i use it...works quite well!
                  Sunset Eagle Aviation
                  https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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                  • #10
                    Originally posted by BYBBQ View Post
                    DDave, how about you sticky the complete Time & Temp Chart from Sous Vide Supreme instead of just the egg portion of the chart ?

                    Here is a link to the PDF download for everyone to download if they want...

                    http://www.sousvidesupreme.com/docs/times_and_temps.pdf
                    The link doesn't work.

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                    • #11
                      Originally posted by zueth View Post
                      The link doesn't work.



                      I have attached it here.
                      Attached Files
                      Ken


                      I Should Have Been Rich Instead Of Being So Good Looking

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                      • #12
                        The SousvideSupreme web site was re-done about a year ago and old links may not work right anymore also downloaded PDF files from their web site may not work if they are copied or attached. They may only work on the computer they were downloaded to.

                        I suggest that you go to their web site and download the charts directly to your computer. They also have many other charts on sous vide cooking. They also have all the pasteurization charts available.
                        Here's a link to the web site...
                        https://sousvidesupreme.com/


                        Also here are the charts that you asked about converted from PDF to JPEG. The rest are on the web site.


                        Jim

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                        • #13
                          Thank you.


                          Sent from my iPhone using Tapatalk

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                          • #14
                            I downloaded the Anova app to my phone. While it's not quite as extensive of a list as above, it does cover most of the common stuff.
                            Mike
                            Life In Pit Row

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