Low-temp Cook for 20 Mminutes

50°C 51°C 53°C 55°C 57°C 59°C 61°C 63°C 65°C 67°C 69°C 71°C 72°C

(122°F) (124°F) (127°F) (131°F) (135°F) (138°F) (142°F) (145°F) (149°F) (153°F) (156°F) (160°F) (162°F)

60°C

(140°F)

COOKED IN A VACUUM BAG FOR 20 MINUTES

RAW

DRY

This piece of meat was photographed over a minute after it was

cut. Notice how much redder it is than it was immediately after it

was cut (see Above photo). This cherry-red bleed-out is a typical