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Welcome to the Amazing Food Made Easy sous vide time and temperature charts. To view the recommended cooking suggestions for an item just select it from the menu below. You can also view all the sous vide time and temperatures.
If you are wanting a more traditional braise-like texture any braise-like temperature works great and usually takes 1 to 2 days. Lamb neck resembles a very tender steak texture when cooked at 131°F (55°C) for medium rare or 140°F (60°C) for medium doneness for 2 to 3 days of sous viding.
Lamb neck resembles a very tender steak texture when cooked at 131°F (55°C) for medium rare or 140°F (60°C) for medium doneness. These lamb tender steak cooks require 2 to 3 days of sous viding.
If you are wanting a more traditional braise-like texture, select a temperature listed below that fits your preference. These result in a shreddable/fall apart piece of meat unlike anything traditional cooking methods can approach.
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