Modernist Cooking Made Easy (35 page)
Flank Steak
| Medium Rare | 131°F for 2 to 12 Hours (55.0°C) |
| Medium Rare and Tender | 131°F for 1 to 2 Days (55.0°C) |
| Medium | 140°F for 2 to 12 Hours (60.0°C) |
| Medium and Tender | 140°F for 1 to 2 Days (60.0°C) |
Flat Iron Steak
| Medium Rare | 131°F for 4 to 10 Hours (55.0°C) |
| Medium | 140°F for 4 to 10 Hours (60.0°C) |
Hamburger
| Medium Rare | 131°F for 2 to 4 Hours (55.0°C) |
| Medium | 140°F for 2 to 4 Hours (60.0°C) |
Hanger Steak
| Medium Rare | 131°F for 2 to 3 Hours (55.0°C) |
| Medium | 140°F for 2 to 3 Hours (60.0°C) |
Sausage
| Medium Rare | 131°F for 2 to 3 Hours (55.0°C) |
| Medium | 140°F for 90 to 120 Min (60°C) |
Shoulder Steak
| Medium Rare | 131°F for 4 to 10 Hours (55.0°C) |
| Medium | 140°F for 4 to 10 Hours (60.0°C) |
Sirloin Steak
| Medium Rare | 131°F for 2 to 10 Hours (55.0°C) |
| Medium | 140°F for 2 to 10 Hours (60.0°C) |
Skirt Steak
| Medium Rare | 131°F for 1 to 2 Days (55.0°C) |
| Medium | 140°F for 1 to 2 Days (60.0°C) |
T-Bone Steak
| Medium Rare | 131°F for 2 to 3 Hours (55.0°C) |
| Medium | 140°F for 2 to 3 Hours (60.0°C) |
Tenderloin Steak
| Medium Rare | 131°F for 2 to 3 Hours (55.0°C) |
| Medium | 140°F for 2 to 3 Hours (60.0°C) |
Top Loin Strip Steak
| Medium Rare | 131°F for 2 to 3 Hours (55.0°C) |
| Medium | 140°F for 2 to 3 Hours (60.0°C) |
Top Round Steak
| Medium Rare | 131°F for 1 to 2 Days (55.0°C) |
| Medium | 140°F for 1 to 2 Days (60.0°C) |
Tri-Tip Steak
| Medium Rare | 131°F for 2 to 10 Hours (55.0°C) |
| Medium | 140°F for 2 to 10 Hours (60.0°C) |
Porterhouse Steak
| Medium Rare | 131°F for 2 to 3 Hours (55.0°C) |
| Medium | 140°F for 2 to 3 Hours (60.0°C) |
Rib Steak
| Medium Rare | 131°F for 2 to 8 Hours (55.0°C) |
| Medium | 140°F for 2 to 8 Hours (60.0°C) |
Ribeye Steak
| Medium Rare | 131°F for 2 to 8 Hours (55.0°C) |
| Medium | 140°F for 2 to 8 Hours (60.0°C) |
C
HICKEN AND
E
GGS
Breast
| Rare | 136°F for 1 to 4 Hours (57.8°C) |
| Medium / Typical | 140°F - 147°F for 1 to 4 Hours (63.9°C) |
| More Dry | 140°F - 147°F for 4 to 12 Hours (63.9°C) |
Drumstick
| Rare | 140°F for 90 to 120 Min (60.0°C) |
| Ideal | 148°F - 156°F for 2 to 5 Hours (64.4°C) |
| For Shredding | 160°F - 170°F for 8 to 12 Hours (71.1°C) |
Eggs
| Over Easy | 142°F - 146°F for 45 to 60 Min (62.8°C) |
| Poached | 142°F for 45 to 60 Min (61.1°C) |
| Perfect | 148°F for 45 to 60 Min (64.4°C) |
| Hard Boiled | 149°F - 152°F for 45 to 60 Min (65.6°C) |
| Pasteurized | 135°F for 75 Min (57.2°C) |
Leg
| Rare | 140°F for 90 to 120 Min (60.0°C) |
| Ideal | 148°F - 156°F for 2 to 5 Hours (64.4°C) |
| For Shredding | 160°F - 170°F for 8 to 12 Hours (71.1°C) |
Sausage
| White Meat | 140°F for 1 to 2 Hours (63.9°C) |
| Mixed Meat | 140°F for 90 to 120 Min (60.0°C) |
Thigh
| Rare | 140°F for 90 to 120 Min (60.0°C) |
| Ideal | 148°F - 156°F for 2 to 5 Hours (64.4°C) |
| For Shredding | 160°F - 170°F for 8 to 12 Hours (71.1°C) |
Whole Chicken
| Rare | 140°F for 4 to 6 Hours (60.0°C) |
| Typical | 148°F for 4 to 6 Hours (64.4°C) |
| Larger | 148°F for 6 to 8 Hours (64.4°C) |
| Butterflied | 148°F for 2 to 4 Hours (64.4°C) |
D
UCK
Breast
| Medium Rare | 131°F for 2 to 4 Hours (55.0°C) |
| Medium | 140°F for 2 to 4 Hours (60.0°C) |
Drumstick
| Medium Rare | 131°F for 3 to 6 Hours (55.0°C) |
| Well | 176°F for 8 to 10 Hours (80.0°C) |
| Confit | 167°F for 10 to 20 Hours (75.0°C) |
Foie Gras
| Foie Gras | 134°F for 35 to 55 Min (56.7°C) |
Leg
| Medium Rare | 131°F for 3 to 6 Hours (55.0°C) |
| Well | 176°F for 8 to 10 Hours (80.0°C) |
| Duck Confit | 167°F for 10 to 20 Hours (75.0°C) |
Sausage
| Breast Meat | 131°F for 1 to 2 Hours (55.0°C) |
| Mixed Meat | 131°F for 2 to 3 Hours (55.0°C) |
Thigh
| Medium Rare | 131°F for 3 to 6 Hours (55.0°C) |
| Well | 176°F for 8 to 10 Hours (80.0°C) |
| Confit | 167°F for 10 to 20 Hours (75.0°C) |
Whole Duck
| Medium Rare | 131°F for 3 to 6 Hours (55.0°C) |
| Medium | 140°F for 3 to 6 Hours (60.0°C) |
| Confit | 167°F for 10 to 20 Hours (75.0°C) |
F
ISH AND
S
HELLFISH
Arctic Char
| “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) |
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) |
Black 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) |
Bluefish
| “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) |
Carp
| “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) |
Catfish
| “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) |
Cod
| 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) |
Flounder
| “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) |
Grouper
| “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) |
Haddock
| “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) |
Hake