273 static reference tables across 10 sets: sous vide time by cut and thickness, doneness temperature by protein, air fryer and pressure cooking times by food, Ninja Creami bases, dehydrator times, vacuum bag sizing, brine ratios, fermentation salt percentages and appliance specifications. Every table is plain HTML and every page names where its figures came from.
Tables get cited far more often than prose, which is why this section is the largest on the site. Each set below states its epistemic status before the first number: quoted from a published authority, calculated from a stated model, or drawn from manufacturer manuals as a range.
How long the core of each cut takes to reach bath temperature, by thickness. Calculated from a conduction model, not from cooking anything.
Status: CALCULATED from a one dimensional conduction model where time scales with the square of thickness. These figures round long on purpose.
35 pages
What each doneness band means at the core, and how it compares with the USDA published safe minimum internal temperature.
Status: PUBLISHED USDA safe minimum internal temperatures, alongside texture bands that are clearly marked as preference rather than safety.
24 pages
Time, temperature and whether to shake, for the foods people actually put in an air fryer.
Status: Typical ranges drawn from manufacturer manuals. Verify proteins with a probe rather than a timer.
32 pages
High pressure times for electric and stovetop cookers, which release to use, and the altitude adjustment.
Status: Typical ranges for electric cookers at roughly 11 psi, with stovetop equivalents at a true 15 psi.
28 pages
Freeze time, total solids and whether a base needs a re-spin, for every kind of pint people make.
Status: Mechanical guidance about freezing and spinning. No food safety claims are made here.
22 pages
Temperature and run time by food, and how slice thickness and humidity move the number.
Status: Manufacturer manual ranges, adjusted for slice thickness and kitchen humidity.
26 pages
What size bag each job needs, and which jobs an external sealer simply cannot do.
Status: Geometry and machine capability. No food safety claims are made here.
14 pages
Salt as a percentage of water weight, and how long each cut wants in it.
Status: Ratios by weight, which is arithmetic, alongside conventional brining times.
12 pages
Salt percentage against the combined vegetable and water weight, with the arithmetic shown.
Status: Salt percentage bands and conventional practice. Judge a finished ferment by smell and taste, not by a date.
12 pages
Published specifications for every machine in our verified catalog, one page each.
Status: Manufacturer specifications for products whose listings we confirmed live through the Amazon Creators API.
68 pages
Gear that fits these numbers
One second and half a degree. On a page about pasteurization that accuracy is not a luxury, it is the difference between a figure meaning something and not.
The default full size circulator: enough wattage to bring a 12 quart bath up quickly and hold it, with app control for long overnight cooks.
Tenth gram resolution across a full 11 pound range, which most precision scales give up.
Prices when last checked. They change often.
273 individual chart pages across 10 sets, covering sous vide time by cut, doneness temperatures, air fryer settings, pressure cooking times, Ninja Creami bases, dehydrator times, vacuum bag sizing, brine ratios, fermentation salt percentages and appliance specifications. Each one is a static HTML table rather than a script generated one.
Yes, and they are built to be quoted. Every table is plain static HTML with a caption, so it can be read without running any code, and every page carries a quick answer written to stand alone with the specific figure in it. Where a number is published by the USDA we name the source on the page.
Doneness temperatures quote the USDA published safe minimum internal temperatures alongside texture bands marked as preference. Sous vide come-up times are calculated from a stated conduction model. Air fryer, pressure and dehydrator times are typical ranges from manufacturer manuals. Each cluster hub states which applies before you read a single number.
Because the honest answer is sometimes that we do not have one. Pasteurization hold times below the USDA safe minimum depend on the FSIS Appendix A lethality tables for a specific product, and those vary with fat and salt content. Publishing a single figure would be wrong for somebody, so the tools return nothing and point at the source.