CODLOS SOUS-VIDE GUIDE TO Your PERFECT EGG

ous-vide turns the humble egg into creamy, indulgent globules of desire.
Heres how you achieve any kind of egg consistency you like!

THE EGG YOLK SPECTRUM

>>> Increasing THICKNESS >>>

FlowingCream

Viscous Honey

Thick Mayonnaise

Pliable Camembert

61.5 C
143.0 F

63.0 C
145.5 F

64.0 C
148.0 F

68.0 C
154.4 F

60 mins

60 mins

60 mins

60 mins

Perfect for...

SAUCES

Fully cooked to
delicate runniness.
Perfect for eggbased sauces,
spaghetti carbonara
or the exotic Asian
half-boiled egg.

SOFT BOILED EGGS

HARD BOILED EGGS

POACHED EGGS

The egg white and

yolk are at the same
luscious consistency,
creating a perfectly
poached egg that
smoothly slides
out of its shell.

The perfect softboiled egg. Custardy

whites and a thick,
honey-like yolk
never settle for
less at breakfast!

The yolk forms a

rich, golden truffle.
Firming the whites
(see below) creates
a tender, meltin-your-mouth
hard-boiled egg.

OPTIONAL: FIRMING THE WHITES

After sous-vide cooking, egg whites are lightly set at a custardy texture.
To bring the whites to a firm, peelable solid without affecting the yolks:

Cool

Yo u r e g g s r u n n i n g
ta p wa te r i s p er fec t

BROWN OR WHITE?

White hens produce white eggs,

brown/red hens produce brown
eggs. Theres no difference
between the two, but for some
reason people generally prefer
brown eggs.

Boil

Yo u r e ggs a t 1 0 0 C
fo r 4 mi n u te s

FRANKEN EGGS

You can have eggs within eggs, and

even multiple-yolked
eggs. The largest
number of yolks
recorded in an egg
was 9!

Cool

Yo u r e ggs a ga i n to yu mm y
p e r fe cti o n

NOTES:

Temperature works for duck and

quail eggs too, just halve the time
for quail eggs. To pasteurize, cook eggs for 1
hour 15 minutes.

Codlo Sous-Vide Guide

25
Temperature

Timing

CODLOS SOUS-VIDE Guide TO POULTRY

CHICKENS AND TURKEYS AND DUCKS, OH MY
THE WING

The wing has 3 segments: the drummette,

the middle flat segment containing 2 bones
and the tip. Wings are often served as a light
meal or bar food, including the Buffalo Wing,
invented in 1964. Wings are generally not
cooked sous-vide try barbequing.

THE BREAST

The leanest cut, high in protein. Chicken and

turkey are considered white meat, but duck
breast is dark. Traditional cooking methods
yield relatively tough results, but this is where
sous-vide shines!

1 - 1.5

62.0C
143.5F

1-3
hours

2
hours

1 - 1.5

58.0C
136.5F

1-3
hours

2
hours

1.5 - 2

62.0C
143.5F

1.5-3
hours

2.5
hours

DID YOU KNOW?

THE LEG

Darker and fattier than breast meat. Comprised

of the drumstick (lower part) and the thigh
(upper part). Duck and turkey legs perform best
under longer cooking times - good things come
to those who wait!

1 - 1.5

65.0C
149.0F

1.5-3
hours

2.5
hours

1 - 2

70.0C
158.0F

8-12
hours

2
hours

1 - 2

70.0C
158.0F

8-12
hours

2
hours

The chicken is the closest living

relative of the T-Rex, and there
are more chickens on the planet
than people. Scared?
...................................................
The longest recorded flight for
a chicken is 301.5 feet. Despite
appearances, turkeys can fly distances
of up to a mile. Ducks are the best fliers
and can fly hundreds of miles a day.
...................................................
Its possible for a chicken
to live without its head.
Mike the Headless
Chicken lived for 18
months without a head
in 1945, went on tour and
even featured in Time
and Life magazines!

Codlo Sous-Vide Guide

33
Thicknesss

Temperature

Timing

Time to
pasteurize

CODLOS SOUS-VIDE Guide TO PORK

ALL ABOUT PORK CUTS
The back section along both sides of the
backbone. Includes the tenderloin, the leanest
and most tender cut. Also provides the back ribs.
Tenderloin / Fillet

Boneless Roasts or Joints

Chops and Steak

Baby Back Ribs

= Thin Cuts 1.0 - 1.5 inches

= Thick Cuts up to 2.5 inches
A tougher
cut, cooking
low and slow
makes the
meat more
tender.

A very versatile
cut. The pork
shoulder
provides the
highest level of
marbling, perfect
for roasting or
braising.
Shoulder Joint
Shoulder Steak

Leg Cutlet
Leg Joints

Belly pork is wonderfully rich - and value for money! Cooking low and
slow reduces the fat and results in luscious and succulent indulgence.
Spare Ribs

Belly Joint

GIVE A FORK ABOUT YOUR PORK

There are about a billion pigs in the world at any one time.
Pork tenderloin cuts are almost as lean as skinless chicken breast.
Weight-wise, pork is by far the most widely consumed meat, with about 100 tonnes eaten annually.

Cooking Thin Cuts of Pork

PINK & MOIST

TRADITIONAL STYLE

Cooking Thick Cuts of Pork

SOFT & MOIST

TRADITIONAL STYLE

56-58C
133-136F

60C
140F

60-65C
140-149F

75C
167F

1.5-2.0
hours

1.5-2.0
hours

24-48
hours

8-12
hours

2.5
hours

2.5
hours

4
hours

2.5
hours

Codlo Sous-Vide Guide

Temperature

Timing

Time to
pasteurize

CODLOS SOUS-VIDE Guide TO SEAFOOD

THE FRUITS OF THE SEA
THE SEAFOOD SOUS-VIDE RULE OF THUMB:
43C (109F) rare
50C (122F) medium rare
60C (140F) medium

20 minutes for 1/2 inch thickness.

30 minutes for 1 inch thickness.

Note that the times above are not pasteurized

times and therefore should not be served to
immuno-compromised individuals.
To pasteurize fish and shellfish (up to 1 inch
thick), the quickest way is to cook them to
medium at 60C (140F) for 1.5 hour.

LOBSTER, SHRIMP & SCALLOPS

Shelled, 52C, 20-30 minutes
at maximum.

LEAN FISH:
Examples are cod, haddock, plaice, hake,
lemon sole, monk fish, pollock, mullet, red
snapper, sea bass, sea bream, turbot, whiting.
Great cooked to medium rare at 47C-50C for
20-30 minutes, depending on thickness.

OILY FISH:
Examples are tuna, trout, swordfish and
salmon**. They can be enjoyed rare at 43C
for a different experience, most people like
them medium rare at 47C-50C. For those
who prefer it more done, go for medium at
55C-60C. Again, cook for 20-30 minutes,
depending on thickness.
** For salmon, an extra brining step is
necessary before cooking sous-vide. This
prevents the secretion of white protein
(albumin) when cooked, firms up the fish
for easier handling and preserves the
vibrant orange color even after its cooked.

2 BADASS CRUSTACEANS YOU DIDNT KNOW ABOUT

THE MANTIS SHRIMP

THE PISTOL SHRIMP

The mantis shrimp has claws with an

incredibly fast and powerful strike,
launching with the velocity of a bullet,
capable of breaking aquarium glass.

The pistol shrimp can deliver an

explosive attack hotter than the
surface of the sun and loud enough
to rupture a human ear drum.

Codlo Sous-Vide Guide

Temperature

Timing

Time to
pasteurize

CODLOS SOUS-VIDE Guide TO BEEF & VEAL

BEEF CUTS, EXPLAINED
A Tender and Thin

B Tender and Thick

C Tough and Thin

Some of the best steak and roast cuts.

A Rib Eye Steak B Rib Eye Roast
D Short Ribs

The best cut for

tenderness and flavour.
B Tenderloin Roast
A Tenderloin Steak (Filet Mignon)
A Porterhouse Steak
A T-Bone Steak
A Top Loin Steak
A Sirloin Steak

Plenty of connective
tissue that melts
during cooking.
D

Flat Iron
Pot Roast

D Tough and Thick

Popular with soups,

stews and deli cuts.
D Brisket Point

Lean and very tough.

Longer cooking times
recommended.
C Skirt Steak
C Flank Steak

Regarded for
its leanness,
moderately tough.
B Rump Roast
A Rump Steak

COOKING IT RIGHT
Tender
A

Thin

1.0-1.5 inches

Rare

50C
122F

Medium
Rare

55C
131F

Medium

60C
140F

Done

70C
158F

Tough
Thick

2-3 inches

Thin

1-1.5 inches

Thick

2-3 inches

Not Recommended

1-2 hours

2.5-3
hours

4.5-6.5
hours

1.5-2
hours

2.5-4
hours

1-1.5
hours

2-3
hours

24
hours

36-72
hours

Codlo Sous-Vide Guide

Temperature

Timing

Time to
pasteurize

CODLOS SOUS-VIDE Guide TO LAMB

LAMB CUTS, EXPLAINED
Thick

Thin & Tender

The jewel of the lamb, very
tender and flavorful.
Sirloin Chop
Loin Chop
Loin Roast

Extra Thick

One of the tougher cuts, generally sold for stews or

grinding. It also is perfect for low and slow cooking!
Neck Chop
Neck Fillet Roast
Often sold as two separate
joints, blade and arm

Flavorsome and nutritious,

a prime cut with very little
fat. A lamb shank is the
bottom cut of the leg.
Shank
Leg of Lamb
Chump

(knuckle). Besides cooked

whole, shoulder can also be
trimmed, cubed and cooked in
casseroles or curries.
Shoulder Roast
Arm Chop
Blade Chop

The rack of lamb is a tender, flavorsome and highly prized

cut. The breast is cheaper but highly versatile.
Rolled Shank Roast
Rack of Lamb

TREAT YOUR LAMB RIGHT

Tender

Tough

Thin
(1-1.5 inches)
Medium
Rare

55C
131F

1 hour

2.5-3.5
hours

Medium

60C
140F

1 hour

1.5-2
hours

Done

70C
158F

1 hour

1-1.5
hours

Codlo Sous-Vide Guide

Extra Thick

Thick
(1.5-2.5 inches)

(up to 3 inches)

8-24
hours

24-48
hours

Temperature

Timing

Time to
pasteurize

CODLOS SOUS-VIDE Guide TO VEGETABLES

COOK YOUR GREENS RIGHT
ROOT VEGETABLES

NOTES:

Beet, carrot, potato, turnip, yam,

daikon (Japanese radish), radish,
parsnip, celeriac, sweet potato,
water chestnut, artichoke

84C (183F)
1-4 hours

OTHER VEGETABLES

Up to 1 inch thick. Chop,

dice or split them as
needed.

NOTES:

Corn, eggplant (aubergine),

fennel, onions, squashes

84C (183F)
45 min-2 hours

LEGUMES

Up to 1 inch thick. Chop, dice or

split them as needed.

NOTES:

Beans (borlotti, navy, black,

butter, azuki, pinto etc)

84C (183F)
6-24 hours

Pre-soak beans for 6-8

hours beforehand. Cook
with sufficient liquid (water
or stock) in the bag as the
beans will absorb them.

Chick peas

84C (183F)
6-9 hours

Pre-soak required, then add

flavoring (herbs, oil, salt) in
bag before cooking.

Lentils

84C (183F)
1-3 hours

Pre-soak required, then add

flavoring (herbs, oil, salt) in
bag before cooking.

FRUIT

NOTES:

Melons, apple, pear, mango, peach,

nectarine, blueberry, strawberry,
plum.

84C (183F) for

45 min - 90 min

Amazing cooked with

flavored syrups, juice, tea,
vinegar etc.

Rhubarb (tender stem)

60C (140F) for

30 min - 1 hour

Great with flavored syrups

(vanilla especially).

DID YOU KNOW?

Codlo

The tomato is botanically

a fruit, but was declared
a vegetable by the US
Supreme
Court in 1893.
Sous-Vide
Guide

Eating garlic can

keeps mosquitoes
away - not just
vampires!

Red and yellow

bell peppers have
four times as much
vitamin C as oranges.