Sous Vide "Map" From Chef Steps

[weinoo]

Anyone else see this sous vide "map?"

 

Click.

 

Using this map, you'll see that steak cooks at very different times and temperatures than potatoes or fish do, but salmon and halibut are pretty similar, and steaks and pork chops are about the same, too. Grouping foods by type allows us to visualize the Wide World of Sous Vide, where time and temperature determine location. Fish cook in cooler waters down south, while succulent braises can be found in the northeast, where cook times are longer. If it's vegetables you want, head up north, where temperatures are highest.

[Okanagancook]

Yes.  It's quite clever but not a lot of detail.

I prefer this site:  

http://www.codlo.com/blog/the-ultimate-guide-to-sous-vide-time-temperature#.VLgymlomV5i

[torolover]

Wow what a great site!  Great recipes too! Love Egullet!

[ElsieD]

I got this the other day. I plan on printing it out and keeping it handy. I thought it was very well done.

[lesliec]

If you scroll down the linked page a little you'll come to another link for 'Just the numbers'.

 

Depending on how your head works - I hate mindmaps! - you may find this a better presentation.  I've printed it for my own reference.

 

Thanks for pointing us in the right direction, Mitch.