I segreti della cottura SOUS VIDE a bassa temperatura - " Come Calcolare il TEMPO di cottura"

𝐑𝐨𝐧𝐞𝐫 𝐊𝐢𝐭𝐜𝐡𝐞𝐧𝐁𝐨𝐬𝐬 𝐢𝐧 𝐨𝐟𝐟𝐞𝐫𝐭𝐚 https://amzn.to/3GdyxoY 𝐒𝐚𝐜𝐜𝐡𝐞𝐭𝐭𝐢 𝐩𝐞𝐫 𝐬𝐨𝐭𝐭𝐨𝐯𝐮𝐨𝐭𝐨 Video: https://amzn.to/3EtXrBp In this video, I explain how to calculate the second major factor governing the world of low-temperature cooking: TIME. Along with temperature, time is the key variable for achieving perfect sous vide cooking. Determining and calculating it precisely is quite complicated because it depends on several variables, but I've tried to provide you with the tools you need to do it as simply and quickly as possible. In the video, I explain the variables that determine cooking time in sous vide cooking: heat diffusion time (which determines how long it takes for the set temperature to reach all parts of the food, right down to the core), pasteurization time, and finally, a correction factor based primarily on our experience but also on intuitive circumstances. Knowing the thickness and shape of our meat or fish, we can quickly identify the right cooking time for each temperature we want to use. Follow my channel to see practical examples of what you learned in these two videos dedicated to calculating TEMPERATURE and COOKING TIME in SOUS VIDE cooking.