cuuks.com

I'm trying to compile a list of ressources for core temperatures.
Some popular ones are:

A Practical Guide To Sous Vide Cooking - Doulgas Baldwin
http://amath.colorado.edu/~baldwind/sous-vide.html

Under Pressure: Cooking Sous Vide -Thomas Keller

I'm looking for books, links, pdf's with temperatures for meat, fish, vegetable, fruit, anything...
It's very likely that those temperatures will differ a lot. I would like to find the ones that people can agree upon and turn that into a printable list.
Can you help me with this one?

Hey!

Have a look at the Cookingissues.com site - That's a nice low temperature chart!

Cheers!

John

Hi Their
Here are a few indespensible sites & books, in my opinion anyway!
http://blog.khymos.org/
This site now has a link to the Science & cooking lectures which took place at Harvard & were given by such people as Harold McGee, Ferran Adria (elBulli), José Andrés (minibar by josé andrés, Jaleo, The Bazaar) with commentary/moderation from Professors David Weitz and Michael Brenner (Harvard). Joan Roca (El Celler de Can Roca). Wylie Dufresne (wd~50). and more
Douglas Baldwin a Practical guide to sous vide http://amath.colorado.edu/~baldwind/sous-vide.html
http://www.sousvidecooking.org/
http://www.cookingsousvide.com/

Some excellent books include;
Sous-vide cuisine - Joan Roca
Under pressure - Thomas Keller
Cooking for Geeks - Jeff Potter
Modernist Cuisine - Team led by Nathan Myrvhold - Not released yet but should be Fantastic http://modernistcuisine.com/blog/
Harold McGee books

Thats all I have for now

Mark

@capmundicibus thanks for your contributions to cuuks. the cookingissues charts are exactly what I mean and they serve as my reference point. anything else along this line you know of?

@umami5,
I've read all the sources you mentioned. Two exceptions: I haven't ordered Modernist Cuisine and I don't own Joan Rocas book. But now I am curious..

What do you find of particular interest in his book?
Any sous vide tables or temperature charts?
Would you mind posting a few key temperatures or are there too many?
Would you recommend it?

Thank you and best wishes,

Jonas

Just saw your tweet about this subject, we've just released our new book, it has time and temperature charts and just over 100 recipes, as well as a getting started guide for new people: Beginning Sous Vide -

We also released the 1st 7 chapters online for free as a guide for new sous vide cooks:


And here's our current reference list for sous vide books and other resources as well:


Thanks,
Jason Logsdon
CookingSousVide.com

anything else along this line you know of?