For those of you familiar with Sous Vide, you know that it means you will get perfectly cooked food every time. Aside from post sous vide processing, one of the biggest issues is deciding exactly what the best temperature for cooking each different type of food.
I am here to help.
Here are my recommended cooking temperatures. Times vary.
With the exception of steak depending on how you like yours cooked, just use these temperatures.
Asparagus: 185 °F
Steak: 131 °F (can use 125 – 145 °F) I like a nice red medium.
Halibut: 130 °F
Pork Tenderloin: 135 °F
Salmon: 118 °F
Shrimp: 135 °F
Cod: 132 °F
Scallops: 123 °F
Cheers!