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.
What Would You Like to Sous Vide?
How to Sous Vide Lamb Blade Chop
The blade chop is a tough part of the lamb and definitely benefits from longer cooking times of 18 to 24 hours before it becomes tender. For a medium rare tender steak texture I often sous vide it at 131°F (55°C) for the suggested time. But if you prefer medium cooked lamb then just bump the temperature up to 140°F (60°C) for the same time range.
There is no right or wrong. Try the different times and temperatures to see what combination hits your sweet spot.
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What is the Best Sous Vide Blade Chop Temperatures and Times?
The blade chop is a tough part of the lamb and definitely benefits from longer cooking times of 18 to 24 hours before it becomes tender. For a medium rare tender steak texture I often sous vide it at 131°F (55°C).
Tender Steak
Medium-Rare:
131°F for 18 to 24 Hours (55.0ºC)
Medium:
140°F for 18 to 24 Hours (60.0ºC)
Do you have experience cooking blade chop? Let us know your thoughts in the comments below!
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