Many on the forum SV tough roasts for 48 hours... It's a Bearcarver thing and it works very well....
| Rare | Medium-Rare | Medium | | | |
Meat | 125°F | (50°C) | 130°F | (55°C) | 140°F | (60°C) |
Fish | 108°F | (42°C) | 122°F | (50°C) | 140°F | (60°C) |
Table 2.1: Temperatures corresponding to rare, medium-rare and medium in meat and fish.
While there is no consensus as to what temperatures rare, medium-rare and medium correspond to, I use the temperatures in Table 2.1. In general, the tenderness of meat increases from 122°F to 150°F (50°C to 65°C) but then decreases up to 175°F (80°C) (Powell et al., 2000; Tornberg, 2005). The approximate heating times for thawed and frozen meats are given in Tables 2.2 and 2.3. For a complete discussion on how these times were computed, please see
Appendix A.
Heating Time from 41°F (5°C) to 1°F (0.5°C) Less Than the Water Bath's Temperature
Thickness | Slab-like | Cylinder-like | Sphere-like |
5 mm | 5 min | 5 min | 4 min |
10 mm | 19 min | 11 min | 8 min |
15 mm | 35 min | 18 min | 13 min |
20 mm | 50 min | 30 min | 20 min |
25 mm | 1¼ hr | 40 min | 25 min |
30 mm | 1½ hr | 50 min | 35 min |
35 mm | 2 hr | 1 hr | 45 min |
40 mm | 2½ hr | 1¼ hr | 55 min |
45 mm | 3 hr | 1½ hr | 1¼ hr |
50 mm | 3½ hr | 2 hr | 1½ hr |
55 mm | 4 hr | 2¼ hr | 1½ hr |
60 mm | 4¾ hr | 2½ hr | 2 hr |
65 mm | 5½ hr | 3 hr | 2¼ hr |
70 mm | — | 3½ hr | 2½ hr |
75 mm | — | 3¾ hr | 2¾ hr |
80 mm | — | 4¼ hr | 3 hr |
85 mm | — | 4¾ hr | 3½ hr |
90 mm | — | 5¼ hr | 3¾ hr |
95 mm | — | 6 hr | 4¼ hr |
100 mm | — | — | 4¾ hr |
105 mm | — | — | 5 hr |
110 mm | — | — | 5½ hr |
115 mm | — | — | 6 hr |
Table 2.2: Approximate heating times for thawed meat to 1°F (0.5°C) less than the water bath's temperature. You can decrease the time by about 13% if you only want to heat the meat to within 2°F (1°C) of the water bath's temperature.
Do not use these times to compute pasteurization times: use the pasteurization tables below. (My calculations assume that the water bath's temperature is between 110°F (45°C) and 175°F (80°C). I use a typical thermal diffusivity of 1.4×10-7 m2/s and surface heat transfer coefficient of 95 W/m2-K.) For thicker cuts and warmer water baths, heating time may (counter-intuitively) be
longer than pasteurization time.