A user has asked us about vacuum packing pressure and sous-vide cooking temperature and time for pickled schrimps.
Cooking temperature and time will depend on the size of the shrimps. Considering they are medium-sized (approx. 40 g./1.5 oz. each), we would cook them sous-vide during 12 minutes at 65ºC / 149ºF.
Vacuum percentage should be 97% if they are going to be cooked complete with their heads (to avoind breaking the interior membrane), and 99% if their head has previously been removed. If they are going to be cooked with their heads, it is important to decompress the vacuum chamber by stages by avoid breaking the vacuum bag.
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