codlo sous vide onlytemps

7182019 Codlo Sous Vide OnlyTemps

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Codlo Sous-Vide Guide 25

S

ous-vide turns the humble egg into creamy indulgent globules of desire

Herersquos how you achieve any kind of egg consistency you like

SAUCESFully cooked todelicate runninessPerfect for egg-based saucesspaghetti carbonaraor the exotic Asianlsquohalf-boiled eggrsquo

SOFT BOILED EGGSThe perfect soft-boiled egg Custardywhites and a thickhoney-like yolkndash never settle forless at breakfast

POACHED EGGSThe egg white andyolk are at the sameluscious consistencycreating a perfectlypoached egg thatsmoothly slidesout of its shell

HARD BOILED EGGSThe yolk forms arich golden truffleFirming the whites(see below) createsa tender melt-in-your-mouthhard-boiled egg

Flown983143ldquoCre983149rdquo Vicou983155 ldquoHone983161rdquo Tc983147 ldquoMyonni983141rdquo Plbl983141 ldquoCmember983156rdquo

615 degC

1430 degF

60 mins

630 degC

1455 degF

60 mins

640 degC

1480 degF

60 mins

680 degC

1544 degF

60 mins

OPTIONAL FIRMING THE WHITESAfter sous-vide cooking egg whites are lightly set at a custardy texture

To bring the whites to a firm peelable solid without affecting the yolks

Coo983148Your eggs ndash runningtap water is perfect

Bo983148 Your eggs at 100degC

for 4 minutes

Coo983148 Your eggs again to yummy

perfect ion

FRANKEN EGGSYou can have eggs within eggs andeven multiple-yolkedeggs The largestnumber of yolksrecorded in an eggwas 9

BROWN OR WHITEWhite hens produce white eggsbrownred hens produce browneggs Therersquos no differencebetween the two but for somereason people generally preferbrown eggs

Perfec983156 for

CODLOrsquoS SOUS-VIDE GUIDE TO Your PERFECT EGG

gtgtgt Increan983143 THICKNESS gtgtgt

NOTESTemperature works for duck andquail eggs too just halve the timefor quail eggs To pasteur-ize cook eggs for 1hour 15 minutes

T H E E G G Y O L K S P E C T R U M

Temperature Timing




CODLOrsquoS SOUS-VIDE Gud983141 TO POULTRY

CHICKENS AND TURKEYS AND DUCKS OH MY

THE LEGDarker and fattier than breast meat Comprised

of the drumstick (lower part) and the thigh

(upper part) Duck and turkey legs perform best

under longer cooking times - good things come

to those who wait

THE WINGThe wing has 3 segments the drummette

the middle lsquoflatrsquo segment containing 2 bones

and the tip Wings are often served as a light

meal or bar food including the Buffalo Wing

invented in 1964 Wings are generally not

cooked sous-vide ndash try barbequing

1 - 15rdquo

1 - 2rdquo

1 - 2rdquo

650degC

1490degF

700degC

1580degF

700degC

1580degF

15-3

hours

8-12

hours

8-12

hours

25

hours

2

hours

2

hours

THE BREASTThe leanest cut high in protein Chicken and

turkey are considered white meat but duck

breast is dark Traditional cooking methods

yield relatively tough results but this is where

sous-vide shines

DID YOU KNOWThe chicken is the closest living

relative of the T-Rex and there

are more chickens on the planet

than people Scared

The longest recorded flight for

a chicken is 3015 feet Despite

appearances turkeys can fly distances

of up to a mile Ducks are the best fliersand can fly hundreds of miles a day

Itrsquos possible for a chicken

to live without its head

Mike the Headless

Chicken lived for 18

months without a head

in 1945 went on tour and

even featured in Time

and Life magazines

1 - 15rdquo

1 - 15rdquo

15 - 2rdquo

620degC

1435degF

580degC

1365degF

620degC

1435degF

1-3

hours

1-3

hours

15-3

hours

2

hours

2

hours

25

hours

Thicknesss Temperature Timing Time topasteurize



Codlo Sous-Vide Guide

CODLOrsquoS SOUS-VIDE Gud983141 TO PORK

ALL ABOUT PORK CUTShellip

The back section along both sides of the

backbone Includes the tenderloin the leanest

and most tender cut Also provides the back ribs

Boneless Roasts or Joints

Baby Back Ribs

Tenderloin Fillet

Chops and SteakA tougher

cut cooking

low and slow

makes the

meat moretender

Leg Cutlet

Leg Joints

Belly pork is wonderfully rich - and value for money Cooking low and

slow reduces the fat and results in luscious and succulent indulgence

Spare Ribs Belly Joint

A very versatilecut The pork

shoulder

provides the

highest level of

marbling perfect

for roasting or

braising

Shoulder Joint

Shoulder Steak

= Thin Cuts 10 - 15 inches

= Thick Cuts up to 25 inches

GIVE A FORK ABOUT YOUR PORKbull There are about a billion pigs in the world at any one time

bull Pork tenderloin cuts are almost as lean as skinless chicken breast

bull Weight-wise pork is by far the most widely consumed meat with about 100 tonnes eaten annually

PINK amp MOIST

56-58degC133-136degF 15-20hours 25hours

Cookng hn Cuts of Pork Cookng hck Cuts of Pork

TRADITIONAL STYLE

60degC140degF 15-20hours

25hours

SOFT amp MOIST

60-65degC140-149degF 24-48hours

4hours

TRADITIONAL STYLE


25hours

Temperature Timing Time topasteurize




CODLOrsquoS SOUS-VIDE Gud983141 TO SEAFOOD

THE FRUITS OF THE SEA

THE SEAFOOD SOUS-VIDE RULE OF THUMB

43degC (109degF) rare

50degC (122degF) medium rare

60degC (140degF) medium

Note that the times above are not pasteurized

times and therefore should not be served to

immuno-compromised individuals

To pasteurize fish and shellfish (up to 1 inch

thick) the quickest way is to cook them to

medium at 60degC (140degF) for 15 hour

LEAN FISH

Examples are cod haddock plaice hakelemon sole monk fish pollock mullet red

snapper sea bass sea bream turbot whitingGreat cooked to medium rare at 47degC-50degC for20-30 minutes depending on thickness

OILY FISH

Examples are tuna trout swordfish andsalmon They can be enjoyed rare at 43degCfor a different experience most people likethem medium rare at 47degC-50degC For thosewho prefer it more lsquodonersquo go for medium at55degC-60degC Again cook for 20-30 minutesdepending on thickness

For salmon an extra brining step isnecessary before cooking sous-vide Thisprevents the secretion of white protein

(albumin) when cooked firms up the fishfor easier handling and preserves thevibrant orange color even after itrsquos cooked

LOBSTER SHRIMP amp SCALLOPS

Shelled 52degC 20-30 minutes at maximum

THE PISTOL SHRIMP

The pistol shrimp can deliver anexplosive attack hotter than thesurface of the sun and loud enough

to rupture a human ear drum

THE MANTIS SHRIMP

The mantis shrimp has claws with anincredibly fast and powerful strikelaunching with the velocity of a bullet

capable of breaking aquarium glass

2 BADASS CRUSTACEANS YOU DIDNrsquoT KNOW ABOUT

20 minutes for 12 inch thickness






CODLOrsquoS SOUS-VIDE Gud983141 TO BEEF amp VEAL

BEEF CUTS EXPLAINED

Plenty of connective

tissue that melts

during cookingFlat Iron

Pot Roast

Tender and Thin Tender and Thick Tough and ThickTough and Thin

Some of the best steak and roast cuts

Rib Eye Steak Rib Eye Roast Short Ribs

The best cut fortenderness and flavour

Tenderloin Roast

Tenderloin Steak (Filet Mignon)

Porterhouse Steak

T-Bone Steak

Top Loin SteakSirloin Steak

Regarded forits leannessmoderately tough

Rump RoastRump Steak

Lean and very toughLonger cooking timesrecommended

Skirt SteakFlank Steak

Popular with soups

stews and deli cuts

Brisket Point

Tender Tough

Thin

10-15 inches

Thick

2-3 inches

Thin

1-15 inches

Thick

2-3 inches

Rare50degC122degF

1-2 hours

Not Recommended

MediumRare

55degC131degF

25-3hours

45-65hours

24hours

36-72hours

Medium60degC140degF

15-2hours

25-4hours

Done

70degC

158degF

1-15

hours

2-3

hours

COOKING IT RIGHThellip

A

A

A

A

A

A

A

A

B

B

B

B

C

C

C

D

D

D

D

A B C D


D




CODLOrsquoS SOUS-VIDE Gud983141 TO LAMB

LAMB CUTS EXPLAINED

ThickThin amp Tender Extra Thick

The lsquojewel of the lambrsquo very

tender and flavorful

Sirloin Chop

Loin Chop

Loin Roast

TREAT YOUR LAMB RIGHThellip

One of the tougher cuts generally sold for stews or

grinding It also is perfect for low and slow cooking

Neck Chop

Neck Fillet Roast

Flavorsome and nutritious

a prime cut with very little

fat A lamb shank is the

bottom cut of the leg

Shank

Leg of Lamb

Chump

Often sold as two separate

joints blade and arm

(knuckle) Besides cooked

whole shoulder can also be

trimmed cubed and cooked in

casseroles or curries

Shoulder Roast

Arm Chop

Blade Chop

The rack of lamb is a tender flavorsome and highly prized

cut The breast is cheaper but highly versatile

Rolled Shank Roast Rack of Lamb

Tender Tough

Thin(1-15 inches)

Thick(15-25 inches)

Extra Thick(up to 3 inches)

MediumRare

55degC131degF

1 hour25-35hours

8-24hours

24-48hours

Medium60degC140degF

1 hour15-2hours

Done70degC158degF

1 hour1-15hours





CODLOrsquoS SOUS-VIDE Gud983141 TO VEGETABLES

COOK YOUR GREENS RIGHT

ROOT VEGETABLES

Beet carrot potato turnip yamdaikon (Japanese radish) radishparsnip celeriac sweet potatowater chestnut artichoke

OTHER VEGETABLES

Corn eggplant (aubergine)

fennel onions squashes

LEGUMES

Beans (borlotti navy blackbutter azuki pinto etc)

Chick peas

Lentils

NOTES

Up to 1 inch thick Chopdice or split them asneeded

NOTES

Up to 1 inch thick Chop dice orsplit them as needed

NOTES

Pre-soak beans for 6-8hours beforehand Cookwith sufficient liquid (wateror stock) in the bag as thebeans will absorb them

Pre-soak required then addflavoring (herbs oil salt) inbag before cooking


NOTES

Amazing cooked withflavored syrups juice teavinegar etc

Great with flavored syrups(vanilla especially)

FRUIT

Melons apple pear mango peachnectarine blueberry strawberryplum

Rhubarb (tender stem)

84degC (183degF)1-4 hours

84degC (183degF)45 min-2 hours


84degC (183degF) 6-9 hours


84degC (183degF) for45 min - 90 min

60degC (140degF) for30 min - 1 hour

The tomato is botanically

a fruit but was declareda vegetable by the US

Supreme Court in 1893

DID YOU KNOW

Red and yellow

bell peppers havefour times as much

vitamin C as oranges

Eating garlic can

keeps mosquitoesaway - not just

vampires




CODLOrsquoS SOUS-VIDE Gud983141 TO POULTRY

CHICKENS AND TURKEYS AND DUCKS OH MY

THE LEGDarker and fattier than breast meat Comprised

of the drumstick (lower part) and the thigh

(upper part) Duck and turkey legs perform best

under longer cooking times - good things come

to those who wait

THE WINGThe wing has 3 segments the drummette

the middle lsquoflatrsquo segment containing 2 bones

and the tip Wings are often served as a light

meal or bar food including the Buffalo Wing

invented in 1964 Wings are generally not

cooked sous-vide ndash try barbequing

1 - 15rdquo

1 - 2rdquo

1 - 2rdquo

650degC

1490degF

700degC

1580degF

700degC

1580degF

15-3

hours

8-12

hours

8-12

hours

25

hours

2

hours

2

hours

THE BREASTThe leanest cut high in protein Chicken and

turkey are considered white meat but duck

breast is dark Traditional cooking methods

yield relatively tough results but this is where

sous-vide shines

DID YOU KNOWThe chicken is the closest living

relative of the T-Rex and there

are more chickens on the planet

than people Scared

The longest recorded flight for

a chicken is 3015 feet Despite

appearances turkeys can fly distances

of up to a mile Ducks are the best fliersand can fly hundreds of miles a day

Itrsquos possible for a chicken

to live without its head

Mike the Headless

Chicken lived for 18

months without a head

in 1945 went on tour and

even featured in Time

and Life magazines

1 - 15rdquo

1 - 15rdquo

15 - 2rdquo

620degC

1435degF

580degC

1365degF

620degC

1435degF

1-3

hours

1-3

hours

15-3

hours

2

hours

2

hours

25

hours

Thicknesss Temperature Timing Time topasteurize










Baby Back Ribs

Tenderloin Fillet


cut cooking

low and slow

makes the

meat moretender

Leg Cutlet

Leg Joints





shoulder

provides the

highest level of

marbling perfect

for roasting or

braising

Shoulder Joint

Shoulder Steak






PINK amp MOIST



TRADITIONAL STYLE


25hours

SOFT amp MOIST


4hours

TRADITIONAL STYLE


25hours

















LEAN FISH



OILY FISH






THE PISTOL SHRIMP



THE MANTIS SHRIMP











BEEF CUTS EXPLAINED


tissue that melts


Pot Roast





Tenderloin Roast


Porterhouse Steak

T-Bone Steak






Popular with soups

stews and deli cuts

Brisket Point

Tender Tough

Thin

10-15 inches

Thick

2-3 inches

Thin

1-15 inches

Thick

2-3 inches

Rare50degC122degF

1-2 hours

Not Recommended

MediumRare

55degC131degF

25-3hours

45-65hours

24hours

36-72hours

Medium60degC140degF

15-2hours

25-4hours

Done

70degC

158degF

1-15

hours

2-3

hours


A

A

A

A

A

A

A

A

B

B

B

B

C

C

C

D

D

D

D

A B C D


D





LAMB CUTS EXPLAINED




Sirloin Chop

Loin Chop

Loin Roast




Neck Chop

Neck Fillet Roast





Shank

Leg of Lamb

Chump







Shoulder Roast

Arm Chop

Blade Chop




Tender Tough

Thin(1-15 inches)

Thick(15-25 inches)


MediumRare

55degC131degF

1 hour25-35hours

8-24hours

24-48hours

Medium60degC140degF

1 hour15-2hours

Done70degC158degF

1 hour1-15hours







ROOT VEGETABLES


OTHER VEGETABLES



LEGUMES


Chick peas

Lentils

NOTES


NOTES


NOTES




NOTES



FRUIT













DID YOU KNOW

Red and yellow



Eating garlic can


vampires










Baby Back Ribs

Tenderloin Fillet


cut cooking

low and slow

makes the

meat moretender

Leg Cutlet

Leg Joints





shoulder

provides the

highest level of

marbling perfect

for roasting or

braising

Shoulder Joint

Shoulder Steak






PINK amp MOIST



TRADITIONAL STYLE


25hours

SOFT amp MOIST


4hours

TRADITIONAL STYLE


25hours

















LEAN FISH



OILY FISH






THE PISTOL SHRIMP



THE MANTIS SHRIMP











BEEF CUTS EXPLAINED


tissue that melts


Pot Roast





Tenderloin Roast


Porterhouse Steak

T-Bone Steak






Popular with soups

stews and deli cuts

Brisket Point

Tender Tough

Thin

10-15 inches

Thick

2-3 inches

Thin

1-15 inches

Thick

2-3 inches

Rare50degC122degF

1-2 hours

Not Recommended

MediumRare

55degC131degF

25-3hours

45-65hours

24hours

36-72hours

Medium60degC140degF

15-2hours

25-4hours

Done

70degC

158degF

1-15

hours

2-3

hours


A

A

A

A

A

A

A

A

B

B

B

B

C

C

C

D

D

D

D

A B C D


D





LAMB CUTS EXPLAINED




Sirloin Chop

Loin Chop

Loin Roast




Neck Chop

Neck Fillet Roast





Shank

Leg of Lamb

Chump







Shoulder Roast

Arm Chop

Blade Chop




Tender Tough

Thin(1-15 inches)

Thick(15-25 inches)


MediumRare

55degC131degF

1 hour25-35hours

8-24hours

24-48hours

Medium60degC140degF

1 hour15-2hours

Done70degC158degF

1 hour1-15hours







ROOT VEGETABLES


OTHER VEGETABLES



LEGUMES


Chick peas

Lentils

NOTES


NOTES


NOTES




NOTES



FRUIT













DID YOU KNOW

Red and yellow



Eating garlic can


vampires
















LEAN FISH



OILY FISH






THE PISTOL SHRIMP



THE MANTIS SHRIMP











BEEF CUTS EXPLAINED


tissue that melts


Pot Roast





Tenderloin Roast


Porterhouse Steak

T-Bone Steak






Popular with soups

stews and deli cuts

Brisket Point

Tender Tough

Thin

10-15 inches

Thick

2-3 inches

Thin

1-15 inches

Thick

2-3 inches

Rare50degC122degF

1-2 hours

Not Recommended

MediumRare

55degC131degF

25-3hours

45-65hours

24hours

36-72hours

Medium60degC140degF

15-2hours

25-4hours

Done

70degC

158degF

1-15

hours

2-3

hours


A

A

A

A

A

A

A

A

B

B

B

B

C

C

C

D

D

D

D

A B C D


D





LAMB CUTS EXPLAINED




Sirloin Chop

Loin Chop

Loin Roast




Neck Chop

Neck Fillet Roast





Shank

Leg of Lamb

Chump







Shoulder Roast

Arm Chop

Blade Chop




Tender Tough

Thin(1-15 inches)

Thick(15-25 inches)


MediumRare

55degC131degF

1 hour25-35hours

8-24hours

24-48hours

Medium60degC140degF

1 hour15-2hours

Done70degC158degF

1 hour1-15hours







ROOT VEGETABLES


OTHER VEGETABLES



LEGUMES


Chick peas

Lentils

NOTES


NOTES


NOTES




NOTES



FRUIT













DID YOU KNOW

Red and yellow



Eating garlic can


vampires





BEEF CUTS EXPLAINED


tissue that melts


Pot Roast





Tenderloin Roast


Porterhouse Steak

T-Bone Steak






Popular with soups

stews and deli cuts

Brisket Point

Tender Tough

Thin

10-15 inches

Thick

2-3 inches

Thin

1-15 inches

Thick

2-3 inches

Rare50degC122degF

1-2 hours

Not Recommended

MediumRare

55degC131degF

25-3hours

45-65hours

24hours

36-72hours

Medium60degC140degF

15-2hours

25-4hours

Done

70degC

158degF

1-15

hours

2-3

hours


A

A

A

A

A

A

A

A

B

B

B

B

C

C

C

D

D

D

D

A B C D


D





LAMB CUTS EXPLAINED




Sirloin Chop

Loin Chop

Loin Roast




Neck Chop

Neck Fillet Roast





Shank

Leg of Lamb

Chump







Shoulder Roast

Arm Chop

Blade Chop




Tender Tough

Thin(1-15 inches)

Thick(15-25 inches)


MediumRare

55degC131degF

1 hour25-35hours

8-24hours

24-48hours

Medium60degC140degF

1 hour15-2hours

Done70degC158degF

1 hour1-15hours







ROOT VEGETABLES


OTHER VEGETABLES



LEGUMES


Chick peas

Lentils

NOTES


NOTES


NOTES




NOTES



FRUIT













DID YOU KNOW

Red and yellow



Eating garlic can


vampires





LAMB CUTS EXPLAINED




Sirloin Chop

Loin Chop

Loin Roast




Neck Chop

Neck Fillet Roast





Shank

Leg of Lamb

Chump







Shoulder Roast

Arm Chop

Blade Chop




Tender Tough

Thin(1-15 inches)

Thick(15-25 inches)


MediumRare

55degC131degF

1 hour25-35hours

8-24hours

24-48hours

Medium60degC140degF

1 hour15-2hours

Done70degC158degF

1 hour1-15hours







ROOT VEGETABLES


OTHER VEGETABLES



LEGUMES


Chick peas

Lentils

NOTES


NOTES


NOTES




NOTES



FRUIT













DID YOU KNOW

Red and yellow



Eating garlic can


vampires






ROOT VEGETABLES


OTHER VEGETABLES



LEGUMES


Chick peas

Lentils

NOTES


NOTES


NOTES




NOTES



FRUIT













DID YOU KNOW

Red and yellow



Eating garlic can


vampires

codlo sous vide onlytemps

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