This is basically a cylinder. Dr Baldwin indicates in his chart that it should be cooked for about 3 hours.
Medium rare for me is about 135-ish°F. If you keep it in a little longer don’t sweat it. I typically cook pork and turkey tenderloins right in the packaging they come in for 3 hours or longer at 145°F, without any problems. Bulletproof cooking.
ms
Thank you very much!!
Is Dr. Baldwin from a cook book? I would love to look it up!
Doug Baldwin. He’s written pioneering reference materials for SAFE Sous Vide cooking.
Here’s a link to his ‘A Practical Guide to Sous Vide Cooking’
Enjoy,
T
Thanks so much! I will be sure to give it a read
I learned the hard way if you are going to cook in the packaging they come in be sure and remove any paper stickers. I made quite a mess when I didn’t. The steak was perfect though.
So far I’ve had no trouble with stickers on packaging… Knock on turkey.