| Bacon terrine and rabbit ribs | 12’ | 65 ºC / 149 ºF | |
| Burger | 25’ | 65 ºC / 149 ºF | Cheddar cheese burger; Low-temperature burger from -21°C |
| Chateaubriand | 45’ | 60 ºC / 140 ºF | |
| Chicken breast | 35’ | 65 ºC / 149 ºF | Pancetta saam with pickled onion; Asian-style pork belly with carrot salad |
| Chicken thighs | 2h | 80 ºC / 176 ºF | Korean-style fried chicken; Fried Louisiana style 65°C chicken sandwich; Cheddar and cooked ham stuffed chicken thigh |
| Duck magret | 50’ | 65 ºC / 149 ºF | Duck breast a l’orange |
| Duck thighs | 8-10h | 80 ºC / 176 ºF | |
| Foie gras | 30’ | 65 ºC / 149 ºF | Mi-cuit foie; Foie gras, buckwheat, and figs |
| Free-range chicken breast | 50’ | 65 ºC / 149 ºF | |
| Knuckle of pork | 10h | 80 ºC / 176 ºF | Pork knuckle with vegetables |
| Neck of lamb | 16h | 80 ºC / 176 ºF | |
| Ossobuco | 20 h | 80 ºC / 176 ºF | Osso buco alla milanese |
| Ox stew | 16h | 80 ºC / 176 ºF | |
| Oxtail | 8h | 82 ºC / 180 ºF | |
| Patridge thighs | 6h | 80 ºC / 176 ºF | |
| Pickled quail | 3h | 90 ºC / 194 ºF | Quail salad |
| Pig’s blade bone | 16h | 65 ºC / 149 ºF | Meat-filled Baos; Flamenquines at a low temperature |
| Pig’s snout - ear | 18h | 80 ºC / 176 ºF | |
| Pig’s tail | 8h | 82 ºC / 180 ºF | |
| Pig’s trotters | 18h | 80 ºC / 176 ºF | Pig’s trotters stuffed with foie with artichokes |
| Pigeon breast | 15’ | 65 ºC / 149 ºF | |
| Pigeon thighs | 2h 30’ | 80 ºC / 176 ºF | Roast pigeon with gnocchis and pipian |
| Pork belly | 10h | 80 ºC / 176 ºF | Pancetta saam with pickled onion; Asian-style pork belly with carrot salad |
| Pork cheek | 8h | 80 ºC / 176 ºF | Iberian pork cheeks |
| Pork chop | 1h | 65 ºC / 149 ºF | Sous-vide pork chop with potato and chimichurri; Pork chop with curried pineapple |
| Pork jowl | 18h | 80 ºC / 176 ºF | |
| Pork ribs | 18h | 80 ºC / 176 ºF | Barbecued pork ribs; Marinated rib bites; Marinated pork ribs |
| Poulard | 1h 30’ | 62 ºC / 144 ºF | |
| Poulard breast | 1h 30’ | 62 ºC / 144 ºF | |
| Poulard thighs | 1h | 68 ºC / 154 ºF | |
| Pressed duck magret | 25’ | 65 ºC / 149 ºF | |
| Rabbit | 1h | 80 ºC / 176 ºF | Rabbit casserole with leeks |
| Rabbit terrine | 12h | 68 ºC / 165 ºF | |
| Rack of lamb | 35’ | 60 ºC / 140 ºF | Rack of Lamb with Glazed Carrots |
| Roast beef | 2h | 54ºC / 130ºF | Roast beef with glazed squash |
| Shoulder of kid goat | 10h | 80 ºC / 176 ºF | |
| Shoulder of lamb | 18h | 80 ºC / 176 ºF | |
| Shoulder of lamb | 7h | 75 ºC / 167 ºF | |
| Steak / rib-eye | See recipe | See recipe | Sous-vide steak or rib-eye |
| Stuffed quail | 1h | 65 ºC / 149 ºF | Stuffed quail |
| Turkey thighs | 4h | 75 ºC / 167 ºF | |
| Veal cheek | 14-18h | 80 ºC / 176 ºF | |
| Veal heart | 24h | 80 ºC / 176 ºF | |
| Veal kidneys | 1h 30’ | 85 ºC / 185 ºF | |
| Veal knuckle | 16h | 80 ºC / 176 ºF | Veal shank with beer, honey and ginger; Beef bourguignon |
| Veal liver | 1h | 65 ºC / 149 ºF | |
| Veal ribs | 12h | 70 ºC / 158 ºF | |
| Veal sweetbreads | 8h | 82 ºC / 180 ºF | Glazed beef gizzard with sherry |
| Veal tongue | 8h | 80 ºC / 176 ºF | Marinated tongue tacos; Veal tongue with chimichurri |
| Veal tripe | 8h | 82 ºC / 180 ºF | |
| Whole suckling pig | 12h | 80 ºC / 176 ºF | |
