Modernist Cooking Made Easy (36 page)
| “Sushi”, Rare | 104°F for 10 to 30 Min (40.0°C) |
| “Sushi”, Medium Rare | 122°F for 10 to 30 Min (50.0°C) |
| Medium Rare | 132°F for 10 to 30 Min (55.6°C) |
| Medium | 140°F for 10 to 30 Min (60.0°C) |
Halibut
| “Sushi”, Rare | 104°F for 10 to 30 Min (40.0°C) |
| “Sushi”, Medium Rare | 129°F for 10 to 30 Min (53.9°C) |
| Medium Rare | 132°F for 10 to 30 Min (55.6°C) |
| Medium | 140°F for 10 to 30 Min (60.0°C) |
King Crab Tail
| King Crab Tail | 140°F for 30 to 45 Min (60.0°C) |
Lobster
| Medium Rare | 126°F for 15 to 40 Min (52.2°C) |
| Medium | 140°F for 15 to 40 Min (60.0°C) |
Mackerel
| “Sushi”, Rare | 109°F for 10 to 30 Min (42.8°C) |
| “Sushi”, Medium Rare | 122°F for 10 to 30 Min (50.0°C) |
| Medium Rare | 132°F for 10 to 30 Min (55.6°C) |
Mahi Mahi
| “Sushi”, Medium Rare | 122°F for 10 to 30 Min (50.0°C) |
| Medium Rare | 132°F for 10 to 30 Min (55.6°C) |
| Medium | 140°F for 10 to 30 Min (60.0°C) |
Marlin
| “Sushi”, Rare | 104°F for 10 to 30 Min (40.0°C) |
| “Sushi”, Medium Rare | 122°F for 10 to 30 Min (50.0°C) |
| Medium Rare | 132°F for 10 to 30 Min (55.6°C) |
| Medium | 140°F for 10 to 30 Min (60.0°C) |
Monkfish
| “Sushi”, Rare | 104°F for 10 to 30 Min (40.0°C) |
| “Sushi”, Medium Rare | 118°F for 10 to 30 Min (47.8°C) |
| Medium Rare | 132°F for 10 to 30 Min (55.6°C) |
| Medium | 140°F for 10 to 30 Min (60.0°C) |
Octopus
| Slow Cook | 170°F for 4 to 7 Hours (76.7°C) |
| Fast Cook | 180°F for 2 to 3 Hours (82.2°C) |
Red Snapper
| “Sushi”, Rare | 104°F for 10 to 30 Min (40.0°C) |
| “Sushi”, Medium Rare | 122°F for 10 to 30 Min (50.0°C) |
| Medium Rare | 132°F for 10 to 30 Min (55.6°C) |
| Medium | 140°F for 10 to 30 Min (60.0°C) |
Salmon
| “Sushi”, Rare | 104°F for 10 to 30 Min (40.0°C) |
| “Sushi”, Medium Rare | 122°F for 10 to 30 Min (50.0°C) |
| Medium Rare | 132°F for 10 to 30 Min (55.6°C) |
| Medium | 140°F for 10 to 30 Min (60.0°C) |
Sardines
| “Sushi”, Rare | 104°F for 10 to 30 Min (40.0°C) |
| “Sushi”, Medium Rare | 122°F for 10 to 30 Min (50.0°C) |
| Medium Rare | 132°F for 10 to 30 Min (55.6°C) |
| Medium | 140°F for 10 to 30 Min (60.0°C) |
Scrod
| “Sushi”, Medium Rare | 122°F for 10 to 30 Min (50.0°C) |
| Medium Rare | 132°F for 10 to 30 Min (55.6°C) |
| Medium | 140°F for 10 to 30 Min (60.0°C) |
Sea Bass
| “Sushi”, Rare | 104°F for 10 to 30 Min (40.0°C) |
| “Sushi”, Medium Rare | 122°F for 10 to 30 Min (50.0°C) |
| Medium Rare | 132°F for 10 to 30 Min (55.6°C) |
| Medium | 140°F for 10 to 30 Min (60.0°C) |
Shark
| “Sushi”, Medium Rare | 122°F for 10 to 30 Min (50.0°C) |
| Medium Rare | 132°F for 10 to 30 Min (55.6°C) |
| Medium | 140°F for 10 to 30 Min (60.0°C) |
Shrimp
| “Sushi” Medium Rare | 122°F for 15 to 35 Min (50.0°C) |
| Medium Rare | 132°F for 15 to 35 Min (55.6°C) |
Skate
| “Sushi”, Medium Rare | 129°F for 10 to 30 Min (53.9°C) |
| Medium Rare | 132°F for 10 to 30 Min (55.6°C) |
| Medium | 140°F for 10 to 30 Min (60.0°C) |
Soft Shell Crab
| Standard | 145°F for 3 hours (62.8°C) |
Sole
| “Sushi”, Medium Rare | 122°F for 10 to 30 Min (50.0°C) |
| Medium Rare | 132°F for 10 to 30 Min (55.6°C) |
| Medium | 143°F for 10 to 30 Min (61.7°C) |
Squid
| Pre-Sear | 113°F for 45 to 60 Min (45.0°C) |
| Low Heat | 138°F for 2 to 4 Hours (58.9°C) |
| High Heat | 180°F for 1 Hour (82.2°C) |
Scallops
| Pre-Sear | 122°F for 15 to 35 Min (50.0°C) |
Striped Bass
| “Sushi”, Rare | 104°F for 10 to 30 Min (40.0°C) |
| “Sushi”, Medium Rare | 122°F for 10 to 30 Min (50.0°C) |
| Medium Rare | 132°F for 10 to 30 Min (55.6°C) |
| Medium | 140°F for 10 to 30 Min (60.0°C) |
Sturgeon
| “Sushi”, Rare | 104°F for 10 to 30 Min (40.0°C) |
| “Sushi”, Medium Rare | 122°F for 10 to 30 Min (50.0°C) |
| Medium Rare | 132°F for 10 to 30 Min (55.6°C) |
| Medium | 140°F for 10 to 30 Min (60.0°C) |
Swordfish
| “Sushi”, Rare | 104°F for 10 to 30 Min (40.0°C) |
| “Sushi”, Medium Rare | 122°F for 10 to 30 Min (50.0°C) |
| Medium Rare | 132°F for 10 to 30 Min (55.6°C) |
| Medium | 140°F for 10 to 30 Min (60.0°C) |
Tilapia
| “Sushi”, Rare | 104°F for 10 to 30 Min (40.0°C) |
| “Sushi”, Medium Rare | 122°F for 10 to 30 Min (50.0°C) |
| Medium Rare | 132°F for 10 to 30 Min (55.6°C) |
| Medium | 140°F for 10 to 30 Min (60.0°C) |
Trout
| “Sushi”, Medium Rare | 122°F for 10 to 30 Min (50.0°C) |
| Medium Rare | 132°F for 10 to 30 Min (55.6°C) |
| Medium | 140°F for 10 to 30 Min (60.0°C) |
Tuna
| “Sushi”, Rare | 100°F for 10 to 20 Min (37.8°C) |
| “Sushi”, Medium Rare | 129°F for 10 to 30 Min (53.9°C) |
| Medium Rare | 132°F for 10 to 30 Min (55.6°C) |
Turbot
| “Sushi”, Medium Rare | 129°F for 10 to 30 Min (53.9°C) |
| Medium Rare | 132°F for 10 to 30 Min (55.6°C) |
| Medium | 140°F for 10 to 30 Min (60.0°C) |
F
RUITS AND
V
EGETABLES
| | 183°F for 1 to 2 Hours (83.9°C) |
| | 183°F for 25 to 40 Min (83.9°C) |
| | 183°F for 45 to 75 Min (83.9°C) |
| | 183°F for 30 to 40 Min (83.9°C) |
| | 183°F for 10 to 15 Min (83.9°C) |
| | 183°F for 30 to 60 Min (83.9°C) |
| | 183°F for 20 to 30 Min (83.9°C) |
| | 183°F for 45 to 60 Min (83.9°C) |
| | 183°F for 1 to 2 Hours (83.9°C) |
| | 183°F for 30 to 45 Min (83.9°C) |
| | 183°F for 40 to 60 Min (83.9°C) |
Cauliflower
| Florets | 183°F for 20 to 30 Min (83.9°C) |
| For Puree | 183°F for 2 Hours (83.9°C) |
| Stems | 183°F for 60 to 75 Min (83.9°C) |
| | 183°F for 60 to 75 Min (83.9°C) |
| | 183°F for 60 to 75 Min (83.9°C) |
| | 183°F for 15 to 25 Min (83.9°C) |
| | 183°F for 30 to 45 Min (83.9°C) |
| | 183°F for 30 to 45 Min (83.9°C) |
| | 183°F for 40 to 60 Min (83.9°C) |
| | 183°F for 30 to 60 Min (83.9°C) |
| | 183°F for 30 to 45 Min (83.9°C) |
| | 183°F for 30 to 60 Min (83.9°C) |
| | 183°F for 35 to 45 Min (83.9°C) |
| | 183°F for 30 to 60 Min (83.9°C) |
| | 183°F for 30 to 40 Min (83.9°C) |
| | 183°F for 30 to 60 Min (83.9°C) |
| | 183°F for 25 to 35 Min (83.9°C) |
| | 167°F for 45 to 60 Min (75.0°C) |
| | 167°F for 15 to 20 Min (75.0°C) |
