How long do I sous-vide a 5.5lb veal breast?

Question

How long and at what temperature should I sous-vide a 5.5lb veal breast?

Possible duplicate of [Is there a spreadsheet with recommended heating and pasteurization times for different meats and temperatures for sous vide?](https://cooking.stackexchange.com/questions/75343/is-there-a-spreadsheet-with-recommended-heating-and-pasteurization-times-for-dif) — moscafj, Apr 26 '18 at 12:47

score 1 · Answer 1 · answered Apr 26 '18 at 04:48

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It depends on the thickness of the meat and how well done you like it. There's an excellent reference here: http://douglasbaldwin.com/sous-vide.html#Beef

answered Apr 26 '18 at 04:48

mrog

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score 0 · Answer 2 · answered Dec 12 '19 at 03:38

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Brown all sides, sous vide 67 degrees Celsius for 48 hours...your friends will celebrate your result...

answered Dec 12 '19 at 03:38

William Burris

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Some googling suggests the temperature is high, and the cooking time far too long. For instance, treating veal as a thin and tender beef cut, the guide linked to below (http://www.douglasbaldwin.com/sous-vide.html#Beef) recommends at most one hour at 60 Celsius. – Mark Wildon Dec 18 '19 at 18:09

score 0 · Answer 3 · answered Mar 27 '18 at 01:09

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I cooked three boneless rib roasts sous-vide , about six or seven pounds each, in an insulated cooler at 137 for six hours, they were a nice medium rare. I know it's not the same but maybe that will give you some guidance.

answered Mar 27 '18 at 01:09

Muad'Dib

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How long do I sous-vide a 5.5lb veal breast?

3 Answers3