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Hi @lindag and @DanM, Douglas Baldwin has tables for temperatures to cook meats, fish and vegetables. His book is Sous Vide for the Home Cook. You can find information about sous vide, Baldwin's tests for food safety, his education, and his articles and book on his website here.
According to Baldwin, vegetables mostly require 185F(85C) except potatoes which require 175F(80C).
I reference the tables in his book all the time!
Hi @lindag and @DanM, Douglas Baldwin has tables for temperatures to cook meats, fish and vegetables. His book is Sous Vide for the Home Cook. You can find information about sous vide, Baldwin's tests for food safety, his education, and his articles and book on his website here.
According to Baldwin, most vegetables mostly require 185F(85C) except potatoes which require 175F(80C).
I reference the tables in his book all the time!
