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BEEF: Rare 50–52°C | Medium-rare 54–56°C | Medium 58–60°C | Cook 24–48 hours at target temperature depending on thickness and cut.
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LAMB: Medium-rare 55–57°C | Medium 59–61°C | Cook 18–24 hours at target temperature; lamb develops superior tenderness with extended low-temperature exposure.
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PORK: Medium 62–64°C (current food safety guideline); Cook 6–8 hours depending on thickness; pork yields excellent bark and texture at extended cooking times.
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CHICKEN: Breast 62–64°C | Thigh 65–67°C | Cook 12–20 hours; low-temperature cooking produces impossibly moist meat while rendering collagen to gelatin.
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FISH: Delicate white fish 45–48°C | Salmon 48–50°C | Cook 8–12 minutes; fish cooks very rapidly due to protein denaturation at low heat.
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FINISHING TECHNIQUE: Remove protein from vacuum-sealed pouch; pat dry completely with paper towels; sear in screaming-hot cast-iron skillet or on preheated grill grates until mahogany crust forms (45–90 seconds per side depending on thickness); allow 2-minute rest; serve immediately with fleur de sel and Tellicherry black pepper.
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PRECISION REQUIREMENT: Use calibrated immersion thermometer with ±0.5°C accuracy; maintain water-bath temperature within ±0.5°C band; use high-quality immersion circulator with 1000W minimum power for thermal stability across large volumes.
