{"id":839,"date":"2022-10-31T11:09:39","date_gmt":"2022-10-31T11:09:39","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=839"},"modified":"2022-10-31T11:09:39","modified_gmt":"2022-10-31T11:09:39","slug":"sous-vide","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/839","title":{"rendered":"Sous Vide"},"content":{"rendered":"\n<p>Just some general times and temperatures.  And adding some miss-spellings too so you can easily search for it \ud83d\ude42 (suvee, sousvide, suve)<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Duck<\/h2>\n\n\n\n<figure class=\"wp-block-table\"><table><thead><tr><th>Temp and Time<\/th><th>Texture of the Duck Legs<\/th><\/tr><\/thead><tbody><tr><td>150\u00b0F (65.5\u00b0C) for 16 to 24 hours<\/td><td>Very juicy and slightly firm meat<\/td><\/tr><tr><td>158\u00b0F (70\u00b0C) for 16 to 20 hours<\/td><td>Rich, juicy, tender meat that pulls away from the bone easily<\/td><\/tr><tr><td>170\u00b0F (76.7\u00b0C) for 10 to 18 hours<\/td><td>Rich, delicate meat. Meltingly tender and juicy. Falls off the bone easily<\/td><\/tr><tr><td>175\u00b0F (79.5\u00b0C) for 10 to 18 hours<\/td><td>Rich, delicate meat. Meltingly tender. Slightly dry (no juices). Falls off the bone when touched<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Some temperatures and timings for sous-vide<\/p>\n","protected":false},"author":2,"featured_media":840,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[52,200],"class_list":["post-839","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ideas","tag-duck","tag-sous-vide"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/839","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=839"}],"version-history":[{"count":2,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/839\/revisions"}],"predecessor-version":[{"id":842,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/839\/revisions\/842"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/840"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=839"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=839"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=839"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}