Modernist Cooking Made Easy (37 page)
Potatoes
| Small | 183°F for 30 to 60 Min (83.9°C) |
| Large | 183°F for 60 to 120 Min (83.9°C) |
| | 183°F for 45 to 60 Min (83.9°C) |
| | 183°F for 10 to 25 Min (83.9°C) |
| | 141°F for 25 to 45 Min (60.6°C) |
| | 183°F for 2 Hours (83.9°C) |
| | 183°F for 45 to 60 Min (83.9°C) |
| | 183°F for 30 to 60 Min (83.9°C) |
| | 183°F for 1 to 2 Hours (83.9°C) |
| | 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) |
| | 183°F for 60 to 75 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 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) |
