Sous-vide Wiki

Sous Vide Thickness Ruler v4_0.4i_2

New sous vide thickness ruler with new tables from Douglas Baldwin's Practical Guide

You may have noticed that on 18 June 2011 Douglas has published a new version 0.4i of his Practical Guide: he updated the food safety chapter and most of the heating, cooling, and pasteurization tables. Heating times are now defined from 5°C/41°F to 0.5°C/1°F less than the water bath’s temperature, valid for target temperatures from 45°C/110°F to 80°C/175°F, and heating times for different shapes are included. Beef pasteurization times now take E.coli into account besides Salmonella and Listeria.
So I adapted the thickness ruler to the new tables. Suggestions for improvement are welcome, as I plan to make a new thickness ruler as soon as Douglas will publish a heating time table for frozen fish.
[1] Thickness ruler_v4_0.4i_2.pdf (163.56K)

If your setup does not print the scale exactly as 115m, you may use PDF-XChange-Viewer instead of Adobe Reader, it allows print scaling in 0.1% steps.

If you don't have cardboard of satisfactory stiffness at hand, you may sacrifice an old lever arch file, see below:

{C}Thickness ruler on ring-binder.jpg

Times are from Douglas Baldwin's Practical Guide

--PedroG 20:54, September 7, 2010 (UTC) modified --PedroG 12:08, July 29, 2011 (UTC)