Sous vide - temperature and time

Sous vide is French and means "under vacuum". It is a way of preparing food, where the food is vacuumed and placed in a water bath with an even temperature. Since water conducts heat better than air, food heats faster than in an oven at a similar temperature. The temperature in the water bath is also easier to keep constant. The method is used for slow cooking, and works wonders for the less tender pieces of meat. The food is heated slowly to the right temperature, without them getting too hot at the end. The food becomes juicier and better, since there is no loss of fluid. Since the method does not give a crust or the taste of frying, the food is often browned quickly afterwards.

Sous vide has become very popular, even in private homes. I know quite a few now, who have either bought sous vide or sous vide circulator, which can be used in any tub.

All types of food to be in sous vide have their perfect temperature and time:

RAW MATERIAL : TEMPERATURE : TIME:
FISH:
Breiflabb 54 30 min
Halibut 52 35 min
Salmon 45 25 min
Lutefisk 50 50 min
Cod 55 30 min
VEGETABLES:
Carrots 84 50 min
BIRD:
Duck breast 58 1.5 hours
Due 58 2 hours
Calcium breast 61 5 hours
Turkey thighs 63 3.5 hours
Chicken breast 61 1 time
Chicken thighs 65 4 hours
Grouse 58 1,5 time
WHERE:
Thigh 58 4 hours
Book 70
LAM:
Square 56 3 hours
Thigh 60 6 hours
Skank 60 48 hours
CATTLE:
Breast 58 72 hours
Entrecote 57 3 hours
Haler 60 100 hours
Tenderloin 54 1 time
Veal fillet 52 1 time
Jaws 62 72 time
Beef fillet 56 2 time
LEAD:
Booklet 65 36 hours
Tenderloin 58 1.5 hours
Jaws 58 24 hours
Piglet 58 4 hours
Ribs 60 24 hours
Beef fillet
WANT:
Moose tenderloin 56 1 time
Moose tenderloin 58 1.5 hours
Moose roast 58 4 hours
Deer tenderloin
Deer tenderloin 52 2.5 hours
Deer egg 56 24 hours
Reindeer tenderloin 54 40 min
Reindeer tenderloin 54 45 min
Reindeer steak
Roe tenderloin
Roe tenderloin
Roast beef