YES NO 8 people found this helpful. â The term of the lease was for substantially the entire useful life of the equipment though it did include a bargain purchase option at the end date. â.
Sous Vide Steak Safety. The FDA states that beef is safe when it is held at 130Â°F for over 112 minutes, or 140Â°F for over 12 minutes. This is very easy to do with sous vide and the main reason we recommend cooking most beef cuts medium-rare since beef is most tender at that temperature.
In general, your cod will be done when it reaches an internal temperature of 54Â°C (130Â°F), regardless of cooking method. Here are some times/temperatures that work for me: 1  Sous Vide: 10 minutes or more at 56Â°C, followed by a quick broiling/grilling/blow torch. 2  Baking (thick fillets): 15â20 minutes at 218Â°C (425Â°F).