Modernist Cooking Made Easy (37 page)

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Authors: Jason Logsdon

Tags: #Cooking, #Methods, #Gourmet

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Potatoes

 

 

 Small

 

 183°F for 30 to 60 Min (83.9°C)

 

 Large

 

 183°F for 60 to 120 Min (83.9°C)

 

 

 

 
Pumpkin

 

 183°F for 45 to 60 Min (83.9°C)

 

 
Radish

 

 183°F for 10 to 25 Min (83.9°C)

 

 
Rhubarb

 

 141°F for 25 to 45 Min (60.6°C)

 

 
Rutabaga

 

 183°F for 2 Hours (83.9°C)

 

 
Salsify

 

 183°F for 45 to 60 Min (83.9°C)

 

 
Squash, Summer

 

 183°F for 30 to 60 Min (83.9°C)

 

 
Squash, Winter

 

 183°F for 1 to 2 Hours (83.9°C)

 

 
Sunchokes

 

 183°F for 40 to 60 Min (83.9°C)

 

Sweet Potatoes

 

 

 Small

 

 183°F for 45 to 60 Min (83.9°C)

 

 Large

 

 183°F for 60 to 90 Min (83.9°C)

 

 

 

 
Swiss Chard

 

 183°F for 60 to 75 Min (83.9°C)

 

 
Turnip

 

 183°F for 30 to 45 Min (83.9°C)

 

 
Yams

 

 183°F for 30 to 60 Min (83.9°C)

 

 
Zucchini

 

 183°F for 30 to 60 Min (83.9°C)

 

 

 

L
AMB

Arm Chop

 

 

 Medium Rare

 

 131°F for 18 to 36 Hours (55.0°C)

 

 Medium

 

 140°F for 18 to 36 Hours (60.0°C)

 

Blade Chop

 

 

 Medium Rare

 

 131°F for 18 to 36 Hours (55.0°C)

 

 Medium

 

 140°F for 18 to 36 Hours (60.0°C)

 

B
REAST

 

 

 Medium Rare

 

 131°F for 20 to 28 Hours (55.0°C)

 

 Medium

 

 140°F for 20 to 28 Hours (60.0°C)

 

 Well-Traditional

 

 165°F for 20 to 28 Hours (73.9°C)

 

Leg, Bone In

 

 

 Rare

 

 126°F for 1 to 2 Days (52.2°C)

 

 Medium Rare

 

 131°F for 2 to 3 Days (55.0°C)

 

 Medium

 

 140°F for 1 to 3 Days (60.0°C)

 

Leg, Boneless

 

 

 Medium Rare

 

 131°F for 18 to 36 Hours (55.0°C)

 

 Medium

 

 140°F for 18 to 36 Hours (60.0°C)

 

L
OIN
C
HOPS

 

 

 Rare

 

 126°F for 1 to 2 Hours (52.2°C)

 

 Medium Rare

 

 131°F for 2 to 4 Hours (55.0°C)

 

 Medium

 

 140°F for 2 to 3 Hours (60.0°C)

 

Loin Roast

 

 

 Rare

 

 126°F for 1 to 2 Hours (52.2°C)

 

 Medium Rare

 

 131°F for 2 to 4 Hours (55.0°C)

 

 Medium

 

 140°F for 2 to 3 Hours (60.0°C)

 

Loin, Boneless

 

 

 Rare

 

 126°F for 1 to 2 Hours (52.2°C)

 

 Medium Rare

 

 131°F for 2 to 4 Hours (55.0°C)

 

 Medium

 

 140°F for 2 to 3 Hours (60.0°C)

 

Osso Buco

 

 

 Medium Rare

 

 131°F for 1 to 2 Days (55.0°C)

 

 Medium

 

 140°F for 1 to 2 Days (60.0°C)

 

 Well-Traditional

 

 165°F for 1 to 2 Days (73.9°C)

 

Rack

 

 

 Rare

 

 126°F for 1 to 2 Hours (52.2°C)

 

 Medium Rare

 

 131°F for 2 to 3 Hours (55.0°C)

 

 Medium

 

 140°F for 1 to 3 Hours (60.0°C)

 

Rib Chop

 

 

 Rare

 

 126°F for 1 to 2 Hours (52.2°C)

 

 Medium Rare

 

 131°F for 2 to 3 Hours (55.0°C)

 

 Medium

 

 140°F for 1 to 3 Hours (60.0°C)

 

Ribs

 

 

 Medium Rare

 

 131°F for 22 to 26 Hours (55.0°C)

 

 Medium

 

 140°F for 22 to 26 Hours (60.0°C)

 

 Well-Traditional

 

 165°F for 22 to 26 Hours (73.9°C)

 

Shank

 

 

 Medium Rare

 

 131°F for 1 to 2 Days (55.0°C)

 

 Medium

 

 140°F for 1 to 2 Days (60.0°C)

 

 Well-Traditional

 

 165°F for 1 to 2 Days (73.9°C)

 

Shoulder

 

 

 Medium Rare

 

 131°F for 1 to 2 Days (55.0°C)

 

 Medium

 

 140°F for 1 to 2 Days (60.0°C)

 

 Well-Traditional

 

 165°F for 18 to 36 Hours (73.9°C)

 

Tenderloin

 

 

 Rare

 

 126°F for 1 to 2 Hours (52.2°C)

 

 Medium Rare

 

 131°F for 2 to 3 Hours (55.0°C)

 

 Medium

 

 140°F for 1 to 3 Hours (60.0°C)

 

Neck

 

 

 Medium Rare

 

 131°F for 2 to 3 Days (55.0°C)

 

 Medium

 

 140°F for 2 to 3 Days (60.0°C)

 

 Well-Traditional

 

 165°F for 1 to 2 Days (73.9°C)

 

 

 

P
ORK

Arm Steak

 

 

 Medium Rare

 

 131°F for 1 to 2 Days (55.0°C)

 

 Medium

 

 140°F for 1 to 2 Days (60.0°C)

 

Baby Back Ribs

 

 

 Medium Rare

 

 131°F for 8 to 10 Hours (55.0°C)

 

 Medium

 

 140°F for 8 to 10 Hours (60.0°C)

 

 Well-Traditional

 

 155°F for 12 to 24 Hours (68.3°C)

 

Back Ribs

 

 

 Medium Rare

 

 131°F for 8 to 12 Hours (55.0°C)

 

 Medium

 

 140°F for 8 to 12 Hours (60.0°C)

 

 Well-Traditional

 

 155°F for 12 to 24 Hours (68.3°C)

 

Belly

 

 

 Low and Slow

 

 140°F for 2 to 3 Days (60.0°C)

 

 In Between

 

 160°F for 18 to 36 Hours (71.1°C)

 

 High and Fast

 

 180°F for 12 to 18 Hours (82.2°C)

 

Blade Chops

 

 

 Medium Rare

 

 131°F for 8 to 12 Hours (55.0°C)

 

 Medium

 

 140°F for 8 to 12 Hours (60.0°C)

 

Fresh Side Pork

 

 

 Low and Slow

 

 140°F for 2 to 3 Days (60.0°C)

 

 In Between

 

 160°F for 18 to 36 Hours (71.1°C)

 

 High and Fast

 

 180°F for 12 to 18 Hours (82.2°C)

 

Ground Pork

 

 

 Medium Rare

 

 131°F for 2 to 4 Hours (55.0°C)

 

 Medium

 

 140°F for 2 to 4 Hours (60.0°C)

 

Ham Roast

 

 

 Medium Rare

 

 131°F for 10 to 20 Hours (55.0°C)

 

 Medium

 

 140°F for 10 to 20 Hours (60.0°C)

 

 Well-Traditional

 

 155°F for 10 to 20 Hours (68.3°C)

 

Ham Steak

 

 

 Medium Rare

 

 131°F for 2 to 3 Hours (55.0°C)

 

 Medium

 

 140°F for 2 to 3 Hours (60.0°C)

 

Kebabs

 

 

 Medium Rare

 

 131°F for 3 to 8 Hours (55.0°C)

 

 Medium

 

 140°F for 3 to 8 Hours (60.0°C)

 

 Well-Traditional

 

 155°F for 3 to 8 Hours (68.3°C)

 

Blade Roast

 

 

 Medium Rare

 

 131°F for 1 to 2 Days (55.0°C)

 

 Medium

 

 140°F for 1 to 2 Days (60.0°C)

 

 Well-Traditional

 

 155°F for 1 to 2 Days (68.3°C)

 

Blade Steak

 

 

 Medium Rare

 

 131°F for 18 to 36 Hours (55.0°C)

 

 Medium

 

 140°F for 18 to 36 Hours (60.0°C)

 

Boston Butt

 

 

 Medium Rare

 

 131°F for 1 to 2 Days (55.0°C)

 

 Medium

 

 140°F for 1 to 2 Days (60.0°C)

 

 Well-Traditional

 

 155°F for 1 to 2 Days (68.3°C)

 

Butt Roast

 

 

 Medium Rare

 

 131°F for 18 to 36 Hours (55.0°C)

 

 Medium

 

 140°F for 18 to 36 Hours (60.0°C)

 

 Well-Traditional

 

 155°F for 18 to 36 Hours (68.3°C)

 

Country Style Ribs

 

 

 Medium Rare

 

 131°F for 8 to 12 Hours (55.0°C)

 

 Medium

 

 140°F for 8 to 12 Hours (60.0°C)

 

 Well-Traditional

 

 155°F for 12 to 24 Hours (68.3°C)

 

Leg (Fresh Ham)

 

 

 Medium Rare

 

 131°F for 10 to 20 Hours (55.0°C)

 

 Medium

 

 140°F for 10 to 20 Hours (60.0°C)

 

 Well-Traditional

 

 155°F for 10 to 20 Hours (68.3°C)

 

Loin Chop

 

 

 Medium Rare

 

 131°F for 3 to 5 Hours (55.0°C)

 

 Medium

 

 140°F for 2 to 4 Hours (60.0°C)

 

Loin Roast

 

 

 Medium Rare

 

 131°F for 4 to 8 Hours (55.0°C)

 

 Medium

 

 140°F for 4 to 6 Hours (60.0°C)

 

Picnic Roast

 

 

 Medium Rare

 

 131°F for 1 to 3 Days (55.0°C)

 

 Medium

 

 140°F for 1 to 3 Days (60.0°C)

 

 Well-Traditional

 

 155°F for 1 to 3 Days (68.3°C)

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