# KitchenGearCalc > Free sous vide, air fryer, pressure cooker, Creami, dehydrator and espresso calculators, published time and temperature charts, and researched guides to precision kitchen appliances. > Everything here is researched from published manufacturer specifications and > verified owner reviews. We do not test products in person. Prices change often. ## Start here: section hubs - Calculators: https://kitchengearcalc.com/calculators/ - Reference charts: https://kitchengearcalc.com/charts/ - Best picks: https://kitchengearcalc.com/best/ - Complete setups by budget: https://kitchengearcalc.com/setups/ - Free shopping list: https://kitchengearcalc.com/setups/shopping-list/ - Reviews: https://kitchengearcalc.com/reviews/ - Comparisons: https://kitchengearcalc.com/compare/ - Guides: https://kitchengearcalc.com/guides/ - Appliance spec sheets: https://kitchengearcalc.com/specs/ - Sous vide time by cut and thickness: https://kitchengearcalc.com/sous-vide-time/ - Doneness temperature by protein: https://kitchengearcalc.com/doneness/ - Air fryer time and temperature by food: https://kitchengearcalc.com/air-fryer-time/ - Pressure cook time by food: https://kitchengearcalc.com/pressure-cook-time/ - Ninja Creami pint guidance: https://kitchengearcalc.com/creami/ - Dehydrator time by food: https://kitchengearcalc.com/dehydrator-time/ - Vacuum seal bag sizing: https://kitchengearcalc.com/vacuum-seal/ - Brine ratios by cut: https://kitchengearcalc.com/brine/ - Fermentation salt by vegetable: https://kitchengearcalc.com/fermentation/ ## Home - KitchenGearCalc: Sous Vide, Air Fryer and Precision Cooking Calculators: Sous vide time follows thickness, not weight: a 1 inch slab takes about 1 hour to reach bath temperature and a 2 inch slab about 4 hours. The USDA safe minimum internal temperatures are 165 F for poultry, 160 F for ground meat and 145 F with a 3 minute rest for whole muscle beef and pork. Below those figures, safety depends on a hold time we will not invent. https://kitchengearcalc.com/ ## Calculators - Kitchen calculators for precision cooking: Sixteen calculators covering sous vide time by thickness, pasteurization against the USDA published minimums, air fryer conversion, pressure cooking with altitude, brine and fermentation percentages, ice cream base ratios, vacuum bag sizing and espresso brew ratios. Every one shows its formula, and the pasteurization calculator returns nothing rather than guessing below the published safe minimum. https://kitchengearcalc.com/calculators/ - Air fryer conversion calculator: To convert an oven recipe to an air fryer, drop the temperature by 25 F and cut the time by about 20 percent. A dish that calls for 400 F for 30 minutes becomes 375 F for 24 minutes, and you should start checking at around 18 minutes because baskets vary more than manuals admit. https://kitchengearcalc.com/calculators/air-fryer-conversion/ - Brine percentage calculator: A 5 percent brine is 50 grams of salt per litre of water, which is the usual strength for poultry and pork for 2 to 12 hours depending on thickness. Always weigh the salt: kosher, table and flaked sea salt differ enough in crystal size that the same tablespoon can hold nearly twice the salt. https://kitchengearcalc.com/calculators/brine-calculator/ - Chamber vacuum sealer liquid calculator: At 95 percent vacuum, water boils at about 90 F, so any liquid warmer than that will bubble violently in a chamber sealer and flood the chamber. Chill stock and soup to refrigerator temperature before sealing, or stop the cycle at a lower vacuum level. https://kitchengearcalc.com/calculators/chamber-sealer-cycle/ - Cost per serving calculator: A Ninja Creami pint costing about $2.50 in ingredients against a $6 store pint saves $3.50 a time, so a $239 machine pays for itself in about 69 pints. Ingredient cost per serving is simple arithmetic; the appliance only pays back if you actually use it. https://kitchengearcalc.com/calculators/cost-per-serving/ - Food dehydrator time calculator: Dehydrator time scales with slice thickness: doubling from 6 mm to 12 mm roughly doubles the run. A humid kitchen adds about 25 percent on top. Apple slices quoted at 6 to 10 hours become roughly 15 to 25 hours at double thickness in a humid room. https://kitchengearcalc.com/calculators/dehydrator-time/ - Meat doneness temperature calculator: The USDA safe minimum internal temperatures are 165 F for all poultry, 160 F for ground meat, 145 F with a 3 minute rest for whole muscle beef, pork, lamb and veal, 145 F for fish, and 160 F for egg dishes. Doneness bands below those figures are texture preferences, not safety statements. https://kitchengearcalc.com/calculators/doneness-temperature/ - Espresso brew ratio calculator: A standard espresso runs a 1:2 ratio, so an 18 gram dose yields 36 grams of liquid espresso in roughly 25 to 30 seconds. Ratios at or below 1:1.5 are ristretto, thicker and sweeter, while 1:3 and beyond is a lungo with more extraction and a thinner body. https://kitchengearcalc.com/calculators/espresso-ratio/ - Fermentation salt calculator: Most vegetable ferments run at 2 to 2.5 percent salt, measured against the combined weight of vegetable and water, so 1,000 grams total takes 20 to 25 grams of salt. Lower is faster and milder with less margin; higher is slower, firmer and keeps longer. https://kitchengearcalc.com/calculators/fermentation-salt/ - Ice cream base calculator: A balanced ice cream base runs around 16 percent fat and 16 percent sugar, giving roughly 42 percent total solids, which spins smooth on the first pass. Below about 32 percent total solids expect an icy or crumbly result and plan on a re-spin with a splash of milk. https://kitchengearcalc.com/calculators/ice-cream-base/ - Induction power level calculator: An induction power level is a percentage of maximum wattage, not a temperature. Level 5 of 10 on an 1,800 watt hob averages about 900 watts, and on most consumer units it delivers that by cycling full power on and off rather than running steadily at half. https://kitchengearcalc.com/calculators/induction-power/ - Sous vide pasteurization calculator: At or above the USDA safe minimum internal temperature, 165 F for poultry, 160 F for ground meat, 145 F with a 3 minute rest for whole muscle beef and pork, no additional hold is required once the core reaches it. Below those figures this calculator deliberately returns nothing, because a correct hold time comes from the FSIS Appendix A lethality tables for a specific product and a single number from us would be wrong for somebody. https://kitchengearcalc.com/calculators/pasteurization-time/ - Pressure cooker altitude calculator: Above 2,000 feet, add 5 percent to the cooking time for every additional 1,000 feet, so a 30 minute recipe becomes about 34 minutes at 5,000 feet and 39 minutes at 8,000 feet. A stovetop cooker holds a true 15 psi where most electrics sit nearer 11 psi, so stovetop times run roughly 20 percent shorter. https://kitchengearcalc.com/calculators/pressure-cooker-time/ - Recipe scaling calculator: Ingredient quantities scale linearly with servings, so doubling from 4 to 8 multiplies every quantity by 2. Cooking time does not scale: it follows thickness and the appliance, so a doubled sous vide batch takes exactly as long unless the pieces got thicker. https://kitchengearcalc.com/calculators/recipe-scaling/ - Sous vide temperature by doneness: Medium rare beef is 129 F to 134 F at the core, while the USDA safe minimum internal temperature for whole muscle beef is 145 F with a 3 minute rest. A doneness band is a texture preference; it only becomes a safety statement at or above the published figure, or after a hold time taken from the FSIS lethality tables. https://kitchengearcalc.com/calculators/sous-vide-temperature/ - Sous vide time calculator: A 1 inch slab takes about 1 hour for the core to reach bath temperature, and a 2 inch slab takes about 4 hours, because heating time scales with the square of thickness. Weight does not enter into it: a wide thin steak and a narrow thick one of the same weight need very different times. https://kitchengearcalc.com/calculators/sous-vide-time/ - Vacuum sealer bag size calculator: Allow one inch of width beyond the food and three inches of clear film above it for an external sealer, or two inches for a chamber machine. A 6 by 8 inch steak therefore needs at least a 7 by 11 inch bag in an external sealer. https://kitchengearcalc.com/calculators/vacuum-bag-size/ ## Complete builds by budget - Precision kitchen setups by budget: Three complete precision cooking kitchens: a starter build at $293.28, a buy once build at $1,213.53 and a full build past $2,002.73, plus focused kits for sous vide, espresso and frozen desserts. Every item is priced from a live Amazon listing and every build says what to skip and what to upgrade first. https://kitchengearcalc.com/setups/ - Ninja Creami and ice cream setup: The bottleneck in a Ninja Creami setup is not the machine, it is the 24 hour freeze. Three or four extra pints at about $20 to $35 a pair are what turn one dessert a day into a working pipeline, and they cost a fraction of what a second machine would. https://kitchengearcalc.com/setups/frozen-dessert-station/ - Home espresso setup: Spend on the grinder before the machine. A Baratza Encore ESP at $199.95 feeding a Breville Barista Express at $689.99 beats the reverse arrangement every time, because a machine can only push water through the bed the grinder produced. Add a 0.1 gram scale, a calibrated tamper and a distribution tool and the setup is complete at around $1,000. https://kitchengearcalc.com/setups/home-espresso-bar/ - Obsessive precision cooking setup: The full build runs past $2,000 and is only worth it for a specific set of jobs: an Anova Precision Cooker Pro at $268 rated for continuous running, an Avid Armor USV20 chamber sealer at $319 that makes liquids a non-event, and a Cuisinart CSO-300N at $380.99 for genuine injected steam. If none of those three problems is one you have, buy the serious build instead. https://kitchengearcalc.com/setups/obsessive-precision-kitchen/ - Serious precision cooking setup: The buy once precision kitchen runs about $1,200: an Anova Precision Cooker 3.0 at $169, a 12 quart container kit at $54.95, a Ninja DZ550 with a cook probe at $249.99, a Breville Smart Oven Air Fryer Pro at $399.95 and a Thermapen ONE at $125. Each of those is a piece you stop thinking about rather than plan to replace. https://kitchengearcalc.com/setups/serious-precision-kitchen/ - Precision kitchen shopping list: Every item across all six builds, grouped by job and priced, so you can buy in stages. The order that makes sense for most people is thermometer, circulator, container and lid, sealer, then heat, because each one makes the previous purchases more useful. https://kitchengearcalc.com/setups/shopping-list/ - Sous vide starter kit: A complete sous vide kit is a circulator, a container with a cut lid, a way to keep bags separated and submerged, a sealer and a thermometer. At the sensible middle of the range that is about $450, and the lid and the magnets are the two cheap items that prevent the two most common failures. https://kitchengearcalc.com/setups/sous-vide-starter-kit/ - Starter precision cooking setup: A working precision cooking setup starts at about $250: an Anova Nano at $68, a container and lid at $35, an external vacuum sealer at $74 and a ThermoPop 2 at $47. That covers sous vide end to end, and everything else is an addition rather than a prerequisite. https://kitchengearcalc.com/setups/starter-precision-kitchen/ ## Gear picks - Precision cooking appliance reviews: 24 researched reviews of indoor precision cooking appliances, from Anova and Breville circulators to chamber vacuum sealers, combi steam ovens, the Ninja Creami line and espresso machines. Every one is written from manufacturer specifications, owner manuals and verified owner reviews rather than from testing, and says so. https://kitchengearcalc.com/reviews/ - Anova Nano Review: The Anova Precision Cooker Nano 2.0 is a 750 watt Bluetooth immersion circulator priced at $68.00, built for baths up to about 8 quarts, and it is the cheapest way to find out whether sous vide cooking is worth adding to a kitchen at all. https://kitchengearcalc.com/reviews/anova-nano-review/ - Anova Precision Cooker 3.0 Review: The Anova Precision Cooker 3.0 is a 1100 watt WiFi immersion circulator priced at $169.00, and that wattage is enough to bring a 12 quart bath up to temperature and hold it through an overnight cook without straining. https://kitchengearcalc.com/reviews/anova-precision-cooker-3-review/ - Anova Vacuum Sealer Pro Review: The Anova Precision Vacuum Sealer Pro is an external suction vacuum sealer priced at $100.99 with wet and dry modes and a 19 foot bag roll included, and its wet mode pulls a shorter, gentler vacuum built specifically for lightly marinated sous vide food rather than actual liquids like soup or stock. https://kitchengearcalc.com/reviews/anova-precision-vacuum-sealer-pro-review/ - Avid Armor USV20 Review: The Avid Armor USV20 is a chamber vacuum sealer priced at $319.00 with an 11.5 inch seal bar, and because it evacuates the entire sealing chamber rather than sucking through the bag opening, it seals soup, brine, and marinated meat without pulling liquid into a pump the way an external sealer does. https://kitchengearcalc.com/reviews/avid-armor-usv20-review/ - Baratza Encore ESP Review: The Baratza Encore ESP costs $199.95 and is a 40 mm conical burr grinder with 40 steps covering both filter and espresso grind ranges, unlike the standard Baratza Encore at $149.95, which is a filter only grinder that cannot get fine or consistent enough for espresso. https://kitchengearcalc.com/reviews/baratza-encore-esp-review/ - Breville Barista Express Review (BES870XL): The Breville Barista Express (model BES870XL) costs $685.00 and pairs a built in conical burr grinder with a 54 mm portafilter, a manual tamp, and a steam wand you have to learn to use rather than one that runs on its own. https://kitchengearcalc.com/reviews/breville-barista-express-review/ - Breville Joule Turbo Review: The Breville Joule Turbo Sous Vide is a 1100 watt immersion circulator priced at $237.07, controlled entirely through a phone app with no display or buttons on the device itself, in the smallest body among the full power circulators covered on this site. https://kitchengearcalc.com/reviews/breville-joule-turbo-review/ - Breville Smart Oven Air Fryer Pro Review: The Breville Smart Oven Air Fryer Pro at $399.95 is a 13-function countertop oven built around Element iQ, Breville's system of independently controlled quartz elements, with an interior large enough to roast a whole chicken or fit a 14 inch pizza. https://kitchengearcalc.com/reviews/breville-smart-oven-air-fryer-pro-review/ - Cosori Food Dehydrator Review (6 Tray): The Cosori Food Dehydrator with 6 stainless steel trays costs $143.97, offers 6.5 square feet of drying space, and uses a rear mounted fan that dries every tray at the same rate, which is why it does not require rotating trays partway through a cycle. https://kitchengearcalc.com/reviews/cosori-dehydrator-review/ - Cuisinart CSO-300N Convection Steam Oven Review: The Cuisinart CSO-300N Convection Steam Oven at $380.99 runs steam, convection, and a combined mode from a refillable water reservoir, and it remains the countertop combi oven most newer models get measured against for bread and roasting. https://kitchengearcalc.com/reviews/cuisinart-cso-300n-review/ - Duxtop 9600LS Review: The Duxtop Portable Induction Cooktop 9600LS costs $116.99, runs at up to 1800 watts, and offers 20 power steps and 20 temperature steps, roughly double the 10 steps most budget induction hobs give you. https://kitchengearcalc.com/reviews/duxtop-9600ls-review/ - Inkbird ISV-100W Review: The Inkbird ISV-100W Sous Vide Cooker is a 1000 watt WiFi immersion circulator with an IPX7 waterproof rating, priced at $95.99, which is roughly half the price of a name-brand circulator running the same wattage class. https://kitchengearcalc.com/reviews/inkbird-isv-100w-review/ - Instant Pot Pro Plus Review: The Instant Pot Pro Plus is a 6 quart, 10-function electric pressure cooker priced at $229.95, with adjustable high and low pressure levels and app connectivity through Instant Brands Connect, and it runs at roughly 11 psi rather than the 15 psi a stovetop cooker holds. https://kitchengearcalc.com/reviews/instant-pot-pro-plus-review/ - Ninja AutoBarista Pro Review: The Ninja AutoBarista Pro (model AE1051) is a fully automatic bean to cup espresso machine priced at $949.99 with 13 one-touch drink options, meaning it grinds, doses, tamps, brews, and steams milk with no user input, which is a different design philosophy from a semi automatic machine rather than a more advanced version of one. https://kitchengearcalc.com/reviews/ninja-autobarista-pro-review/ - Ninja Combi 14-in-1 Review: The Ninja Combi 14-in-1 Multicooker and Air Fryer Oven, model SFP701, at $249.95 combines steam, air fry, and bake functions in one countertop box, and it is Ninja's answer to the higher-priced dedicated steam ovens for a buyer who wants steam as a supporting mode rather than the main event. https://kitchengearcalc.com/reviews/ninja-combi-review/ - Ninja Creami Review (NC299): The Ninja Creami NC299 is a 7-program frozen dessert machine priced at $189.99 that does not churn: it freezes a 16 ounce pint completely solid for 24 hours, then drives a blade down through the block to shave it into ice cream, a mechanical process that produces a denser result than a churned machine at the same recipe. https://kitchengearcalc.com/reviews/ninja-creami-review/ - Ninja Creami Scoop and Swirl Review: The Ninja Creami Scoop and Swirl (model NC701) is a 13-program frozen dessert machine priced at $349.00 that adds a soft-serve dispensing mode on top of the standard Creami's shave-a-frozen-pint mechanism, and it uses its own two-in-one pint format that is not interchangeable with the standard 16 ounce or 24 ounce XL pints Ninja sells for other Creami models. https://kitchengearcalc.com/reviews/ninja-creami-scoop-and-swirl-review/ - Ninja Crispi Glass Air Fryer Review: The Ninja Crispi Glass Air Fryer, model FN101, at $179.99 cooks in a removable glass container that goes straight from the countertop to the refrigerator, with 4 functions covering the basics of crisping, baking, reheating, and dehydrating. https://kitchengearcalc.com/reviews/ninja-crispi-review/ - Ninja Foodi DZ550 DualZone Review: The Ninja Foodi DZ550 DualZone Smart XL Air Fryer at $249.99 has two independent 10 quart baskets and a built-in cook thermometer, which is the feature that separates it from the otherwise similar DZ302 and turns it from a timer-based fryer into one you can actually finish on internal temperature. https://kitchengearcalc.com/reviews/ninja-dz550-review/ - Ninja HyperHeat Review: The Ninja HyperHeat PC201 is a 6.5 quart, 9-function pressure cooker priced at $169.99, built around a searing element that runs hotter than most Instant Pot models before the lid goes on, though the pressure cooking stage itself still runs near the roughly 11 psi standard for electric cookers. https://kitchengearcalc.com/reviews/ninja-hyperheat-review/ - Ninja Luxe Cafe Premier Review (ES601): The Ninja Luxe Cafe Premier (model ES601) costs $599.00, and it is a 3-in-1 machine: espresso with a built in grinder and assisted tamping, drip coffee, and a rapid cold brew cycle, all in one body. https://kitchengearcalc.com/reviews/ninja-luxe-cafe-premier-review/ - ThermoWorks Thermapen ONE Review: The ThermoWorks Thermapen ONE costs $125.00, reads a temperature in about one second, and is accurate to within plus or minus 0.5 F, which is the resolution that makes a pasteurization or doneness figure mean something rather than a rounded guess. https://kitchengearcalc.com/reviews/thermoworks-thermapen-one-review/ - VEVOR Chamber Vacuum Sealer Review: The VEVOR Chamber Vacuum Sealer, 10.2 Inch, at $219.90 is the cheapest genuine chamber sealer worth owning: a 260 watt pump and a 10.2 inch seal bar that evacuate a whole sealed box rather than sucking through a bag opening, which is what lets it seal soup and marinade that would foul an external machine. https://kitchengearcalc.com/reviews/vevor-chamber-vacuum-sealer-review/ - Whynter ICM-128 Review: The Whynter ICM-128 is a 1.28 quart ice cream maker priced at $169.98 with a built in compressor that chills its own bowl as it churns, which means no pre-freezing before use and the ability to run a second batch immediately after the first finishes, unlike a frozen-bowl machine that needs 12 to 24 hours between batches. https://kitchengearcalc.com/reviews/whynter-icm-128-review/ ## Guides - Precision cooking guides: 32 guides covering the mechanisms behind the numbers: how sous vide pasteurization actually works, why thickness rather than weight sets cooking time, how vacuum sealers and combi steam ovens work, what a Ninja Creami does differently from a churn, how to dial in espresso, and the safety rules that genuinely matter. https://kitchengearcalc.com/guides/ - How air fryers work: the complete beginner's guide: An air fryer is a small convection oven with an aggressive fan, so the standard conversion from a conventional oven recipe is to drop the temperature by 25 F and cut the cooking time by about 20 percent. That conversion is a rule of thumb rather than a guarantee, and crowding the basket is the single biggest reason a batch turns out soggy instead of crisp. https://kitchengearcalc.com/guides/air-fryer-basics/ - Common air fryer mistakes and how to fix them: Crowding the basket is the single biggest cause of a bad air fryer batch: food that touches will not brown and food that blocks airflow steams instead of crisping, so cook in a single layer with space between pieces and run two batches rather than piling everything into one. https://kitchengearcalc.com/guides/air-fryer-mistakes/ - Chamber Vacuum Sealer Maintenance Guide: A chamber vacuum sealer needs its seal bar and gasket wiped after every liquid heavy cycle, and its oil reservoir checked on any model that uses an oil sealed rotary vane pump, typically every few dozen hours of use per the manufacturer manual. A machine with a removable seal bar such as the Avid Armor USV20 Ultra takes minutes to clean; a fixed bar takes a lot more patience and a lot more cotton swabs. https://kitchengearcalc.com/guides/chamber-sealer-maintenance/ - How to Choose a Kitchen Thermometer: Accuracy and read time are the two specifications that actually matter in a kitchen thermometer: the Thermapen ONE reads in about one second to within half a degree Fahrenheit, while the cheaper ThermoPop 2 takes two to three seconds to within about 0.9 F. A thermometer that needs four seconds to settle will read high if you pull it after two, which is why read time is part of the accuracy, not a separate convenience feature. https://kitchengearcalc.com/guides/choosing-a-kitchen-thermometer/ - Ninja Creami re-spin guide: A crumbly Ninja Creami pint is almost always a composition problem, not a freezing problem: the fix is to add about a tablespoon of milk and run the re-spin program again, since a longer freeze does nothing for a base that was already frozen completely solid. https://kitchengearcalc.com/guides/creami-re-spin-guide/ - Dehydrating Basics: Thickness, Airflow, Doneness: Dehydrating time scales roughly with slice thickness, so doubling a slice from 6 mm to 12 mm roughly doubles the drying time, and a humid kitchen adds around 25 percent on top of that because the air carries away less moisture per pass. Cool a test piece completely before judging it, since warm food always feels drier than it actually is. https://kitchengearcalc.com/guides/dehydrating-basics/ - How to Dial In Espresso, One Variable at a Time: Dialling in means fixing your dose and target yield, then adjusting grind size alone until the shot reaches that yield in 25 to 32 seconds for a normal 1:2 ratio, and only then tasting. An 18 gram dose brewed to a 1:2 ratio yields 36 grams of liquid espresso; changing grind and dose together at the same time gives you a shot you cannot learn anything from. https://kitchengearcalc.com/guides/espresso-dialling-in-guide/ - Why the Grinder Matters More Than the Espresso Machine: A machine can only push water through the coffee bed the grinder produced, so a channelled or clumpy grind tastes thin no matter how carefully you tamped or which machine brewed it. A stepless single dose grinder like the DF64 II is the upgrade that most changes a home espresso setup, more than swapping the machine itself. https://kitchengearcalc.com/guides/espresso-grinder-matters-most/ - Fermentation Troubleshooting: Mold and Failure Signs: Mold on a vegetable ferment almost always means something floated up above the brine and got exposed to air, so a weight that keeps everything submerged prevents most of it before it starts. A ferment that smells of solvent, looks slimy, or has fuzzy growth on it should be thrown away entirely rather than rinsed off and eaten, since judging a ferment by taste and smell matters far more than judging it by a date on the calendar. https://kitchengearcalc.com/guides/fermentation-troubleshooting/ - Freezer Burn and Vacuum Sealing Explained: Freezer burn is sublimation plus oxidation: ice migrates from the food to the coldest surface inside the package while any exposed fat oxidizes and turns rancid. Vacuum sealing removes the air that both processes need, which is why sealed cuts commonly last two to three times longer at good quality in the freezer than the same cuts wrapped loosely, but it slows the clock rather than stopping it. https://kitchengearcalc.com/guides/freezer-burn-and-vacuum-sealing/ - How Combi Steam Ovens Work: A combi steam oven injects real steam alongside convection heat, and running steam only, convection only, or both together is what gives baked bread the oven spring a dry home oven cannot produce. Low temperature steam under about 100 F also works as the cheapest reliable proofing box in the kitchen, and it reheats leftovers without drying them the way a microwave or a dry oven does. https://kitchengearcalc.com/guides/how-combi-steam-ovens-work/ - How pressure cookers actually work: Published pressure cooker times are time at pressure only: a six quart electric cooker needs another 10 to 15 minutes to build pressure and a natural release adds 10 to 20 more, so a 20 minute recipe can occupy most of an hour from start to finish. https://kitchengearcalc.com/guides/how-pressure-cookers-work/ - How Sous Vide Pasteurization Works: The USDA published safe minimum internal temperatures are 165 F for poultry, 160 F for ground meat, 145 F with a 3 minute rest for whole muscle beef, pork, lamb and veal, 145 F for fish, and 160 F for eggs, and reaching one of those is pasteurization on its own. Below those temperatures, pasteurization still happens, but it needs a specific hold time from the USDA FSIS Appendix A lethality tables, and that time changes with the exact product, its fat content and its salt content, which is why this page explains the concept and will not hand you a single number for it. https://kitchengearcalc.com/guides/how-sous-vide-pasteurization-works/ - How Vacuum Sealers Work: Chamber vs External: An external vacuum sealer pulls air out through the open end of the bag, which only works with embossed film cut with channels, while a chamber sealer evacuates the whole box around the bag and can use cheaper smooth film instead. An external sealer needs about 3 inches of clear film above the food and a chamber machine needs about 2, and using the wrong bag type in either machine is the most common first week mistake. https://kitchengearcalc.com/guides/how-vacuum-sealers-work/ - Ice Cream Overrun Explained: Why Creami Is Denser: Commercial ice cream can be close to half air by volume from overrun, the air whipped in while a traditional machine freezes the base and stirs it at the same time. A Ninja Creami does not churn: it freezes a pint solid for 24 hours and shaves the block with a blade, so the same base comes out denser, not worse, with far less air worked in. https://kitchengearcalc.com/guides/ice-cream-overrun-explained/ - How Induction Cooking Works: Power Level vs Temperature: An induction power level is a percentage of maximum wattage, not a temperature, and most portable hobs reach an intermediate level by duty cycling, running at full power then cutting off, dozens of times a minute. That is why a low setting can still scorch a delicate sauce, and why two different pans on the identical setting can sit at two different temperatures. https://kitchengearcalc.com/guides/induction-cooking-explained/ - Jerky Safety: The Temperature Step Drying Skips: Drying alone does not make meat safe to eat. The meat needs to reach its safe minimum internal temperature, 160 F for beef and 165 F for poultry, either before or after drying, and a dehydrator's air temperature reaching that number does not guarantee the meat inside actually got there, which is why a probe thermometer check is part of the process rather than optional. https://kitchengearcalc.com/guides/jerky-safety-and-temperature/ - Lacto-Fermentation Basics: Salt Percentage Explained: Weigh the vegetable, salt it at 2.0 percent of that combined weight as your default, and skip added water entirely for a dry-salted ferment like sauerkraut, since the salt itself draws brine out of the vegetable. For 1,000 grams of shredded cabbage that is 20 grams of salt and no water added. https://kitchengearcalc.com/guides/lacto-fermentation-basics/ - Milk Texturing Basics: Steaming Microfoam: Good milk texturing means microfoam, tiny bubbles you cannot see individually, not the large loose bubbles a novice pours. Stretch first with the steam tip just below the surface, then submerge it to create a whirlpool that folds the foam in, and use a 12 ounce pitcher for a single drink since a larger pitcher makes one cappuccino harder to texture, not easier. https://kitchengearcalc.com/guides/milk-texturing-basics/ - Ninja Creami base guide: total solids explained: A Ninja Creami does not churn: it freezes a pint completely solid and level for a full 24 hours, then a blade shaves the block smooth, and a balanced base of roughly 16 percent fat and 16 percent sugar keeps total solids in the 32 to 45 percent range that spins smooth on the first pass. https://kitchengearcalc.com/guides/ninja-creami-base-guide/ - Pressure cooker altitude adjustment guide: Above 2,000 feet, add 5 percent to a pressure cooker's time for every additional 1,000 feet of elevation, so a recipe at 5,000 feet needs about 15 percent more time than the same recipe at sea level. https://kitchengearcalc.com/guides/pressure-cooker-altitude-guide/ - Probe Placement Guide for Accurate Readings: Insert the probe at the thickest part of the food, away from bone and away from the pan or bag wall, then push it through past the center and withdraw slowly while watching the display: the lowest number it shows on the way out is the actual core temperature. In dry heat, expect roughly 2 to 3 F of carryover on a thin cut, 5 to 8 F on a medium roast, and 10 to 15 F on a large roast, so pull the food before the number you are aiming for. https://kitchengearcalc.com/guides/probe-placement-guide/ - Kitchen Appliance Power Draw and Breaker Limits: A standard 15 amp, 120 volt kitchen circuit can carry 1,800 watts at its absolute maximum, and continuous loads should stay near 80 percent of that, about 1,440 watts. Most portable induction hobs and large countertop ovens are built right up against that 1,800 watt ceiling, which is why running two of them on the same circuit is the most common cause of a tripped breaker in a home kitchen. https://kitchengearcalc.com/guides/small-kitchen-appliance-power-draw/ - Sous Vide Finishing and Searing, Indoors: A sous vide steak comes out of the bag pale and unbrowned because the bath never gets hot enough for the Maillard reaction, so it needs a sear of roughly 30 to 45 seconds per side in a screaming hot cast iron pan, or 1 to 2 minutes under a broiler, to build a crust without pushing the already-cooked core past its target temperature. Pat the surface completely dry first, since any surface moisture turns the first several seconds of contact into steaming rather than browning. https://kitchengearcalc.com/guides/sous-vide-finishing-and-searing/ - Sous Vide for Beginners: How It Works: Sous vide means sealing food in a bag and holding it in a water bath at the exact temperature you want the center to reach, commonly 125 F to 185 F depending on the food, and a 1 inch thick steak takes roughly 1 hour for the center to get there. That is a come-up time, not a safety guarantee: you still need to check the USDA published safe minimum internal temperature for whatever you are cooking before you decide how long to hold it. https://kitchengearcalc.com/guides/sous-vide-for-beginners/ - Sous Vide Safety Rules You Actually Need: The published danger zone for food safety is 40 F to 140 F, with a two hour total limit in that range and a one hour limit above 90 F, and that clock runs across the entire life of the food, not just the time it spends in a sous vide bath. A vacuum sealed bag is also an anaerobic environment, the exact condition Clostridium botulinum prefers, so anything not eaten right away should be chilled quickly in ice water before it goes into the refrigerator. https://kitchengearcalc.com/guides/sous-vide-safety-rules/ - Sous Vide Without a Vacuum Sealer: Lower a zip top bag slowly into the water bath with the top corner still open above the surface: water pressure pushes the air out through that opening as the bag descends, and sealing the last corner once the air is gone gives you a seal good enough for most short sous vide cooks with no sealer at all. It is not the right choice for a cook running many hours or for anything you plan to freeze afterward, where trapped air causes freezer burn and a weaker seal is more likely to fail. https://kitchengearcalc.com/guides/sous-vide-without-a-vacuum-sealer/ - Stand Mixer Buying Guide: Capacity and Frame: Bowl-lift and tilt-head are a structural difference, not a style choice: a bowl-lift frame does not flex under heavy load the way a tilt-head does, which is what justifies the price and size step up at larger capacities like the 7 quart KitchenAid. For dedicated bread and pizza dough guidance see PizzaOvenCalc, and for cake batter, frosting, and meringue specifics see CakeDecoratingCalc. https://kitchengearcalc.com/guides/stand-mixer-buying-guide/ - Steam Oven Uses at Home: A combi steam oven earns its counter space on proofing bread dough at a gentle 80 F to 100 F with real humidity, reheating leftovers without drying them out, and steaming vegetables or fish directly with no stovetop steamer basket needed. A water tray in a regular oven cannot substitute for any of these, since it never delivers the volume of injected steam a dedicated combi function does. https://kitchengearcalc.com/guides/steam-oven-uses-at-home/ - Vacuum Sealing Liquids: Soup, Stock and Marinade: Warm liquid boils inside a chamber vacuum sealer because pulling a vacuum lowers the boiling point of water: at 95 percent vacuum the chamber sits near 38 mmHg and water boils around 92 F, well below a warm stock's temperature straight off the stove. Chill liquids to refrigerator temperature, around 38 F to 40 F, before sealing, or stop the cycle at a lower vacuum percentage, and freeze liquids solid before sealing them in an external machine, which cannot handle liquid at all. https://kitchengearcalc.com/guides/vacuum-sealing-liquids/ - What to Buy First for Precision Cooking: Buy a fast instant read thermometer first, before any appliance: a ThermoPop 2 costs about $47 and is the instrument every later purchase depends on. After that the order that compounds fastest is circulator, container and lid, weights, sealer, and heat appliances last, and a starter kit built in that order runs about $250 total. https://kitchengearcalc.com/guides/what-to-buy-first-for-precision-cooking/ - Why Thickness Sets Sous Vide Time: Doubling the thickness of a piece of food roughly quadruples its sous vide come-up time, because heat moves into the center by conduction and that process scales with the square of thickness, not with weight, so a thick, narrow filet mignon and a wide, thin flank steak of the identical weight can need very different times. A 1 inch slab takes roughly 1 hour to come up to bath temperature by this model; a 2 inch slab of the same shape takes roughly 4 hours, not 2. https://kitchengearcalc.com/guides/why-thickness-not-weight-sets-sous-vide-time/ ## Other pages - About KitchenGearCalc: Who makes KitchenGearCalc, how the numbers on it are sourced, what we will not publish, and why barbecue and pizza ovens are covered somewhere else. https://kitchengearcalc.com/about/ - Affiliate disclosure: How KitchenGearCalc makes money, what an affiliate link is, what it costs you, and the specific ways a commission does and does not influence what appears on this site. https://kitchengearcalc.com/affiliate-disclosure/ - Air fryer time and temperature by food: Time, temperature and whether to shake, for the foods people actually put in an air fryer. There are 32 pages in this set. Typical ranges drawn from manufacturer manuals. Verify proteins with a probe rather than a timer. https://kitchengearcalc.com/air-fryer-time/ - Asparagus air fryer time and temperature: Air fry asparagus at 390 F for 6 to 9 minutes, shaking the basket halfway. There is no published safe internal temperature for this: it is done when it looks and tastes done. https://kitchengearcalc.com/air-fryer-time/asparagus-air-fryer-time/ - Baby potatoes air fryer time and temperature: Air fry baby potatoes at 400 F for 18 to 24 minutes, shaking the basket halfway. There is no published safe internal temperature for this: it is done when it looks and tastes done. https://kitchengearcalc.com/air-fryer-time/baby-potatoes-air-fryer-time/ - Bacon air fryer time and temperature: Air fry bacon at 350 F for 8 to 12 minutes. There is no published safe internal temperature for this: it is done when it looks and tastes done. https://kitchengearcalc.com/air-fryer-time/bacon-air-fryer-time/ - Baked potato air fryer time and temperature: Air fry baked potato at 390 F for 35 to 45 minutes. There is no published safe internal temperature for this: it is done when it looks and tastes done. https://kitchengearcalc.com/air-fryer-time/baked-potato-air-fryer-time/ - Broccoli air fryer time and temperature: Air fry broccoli at 375 F for 8 to 12 minutes, shaking the basket halfway. There is no published safe internal temperature for this: it is done when it looks and tastes done. https://kitchengearcalc.com/air-fryer-time/broccoli-air-fryer-time/ - Brussels sprouts air fryer time and temperature: Air fry brussels sprouts at 380 F for 12 to 16 minutes, shaking the basket halfway. There is no published safe internal temperature for this: it is done when it looks and tastes done. https://kitchengearcalc.com/air-fryer-time/brussels-sprouts-air-fryer-time/ - Burgers air fryer time and temperature: Air fry burgers at 375 F for 10 to 14 minutes. Cook to a core of 160 F, which is the USDA safe minimum internal temperature for this category. https://kitchengearcalc.com/air-fryer-time/burgers-air-fryer-time/ - Carrots air fryer time and temperature: Air fry carrots at 380 F for 14 to 18 minutes, shaking the basket halfway. There is no published safe internal temperature for this: it is done when it looks and tastes done. https://kitchengearcalc.com/air-fryer-time/carrots-air-fryer-time/ - Cauliflower air fryer time and temperature: Air fry cauliflower at 390 F for 12 to 16 minutes, shaking the basket halfway. There is no published safe internal temperature for this: it is done when it looks and tastes done. https://kitchengearcalc.com/air-fryer-time/cauliflower-air-fryer-time/ - Chicken breast, boneless air fryer time and temperature: Air fry chicken breast, boneless at 375 F for 16 to 22 minutes. Cook to a core of 165 F, which is the USDA safe minimum internal temperature for this category. https://kitchengearcalc.com/air-fryer-time/chicken-breast-boneless-air-fryer-time/ - Chicken tenders air fryer time and temperature: Air fry chicken tenders at 380 F for 10 to 14 minutes, shaking the basket halfway. Cook to a core of 165 F, which is the USDA safe minimum internal temperature for this category. https://kitchengearcalc.com/air-fryer-time/chicken-tenders-air-fryer-time/ - Chicken thighs, bone in air fryer time and temperature: Air fry chicken thighs, bone in at 380 F for 22 to 28 minutes. Cook to a core of 165 F, which is the USDA safe minimum internal temperature for this category. https://kitchengearcalc.com/air-fryer-time/chicken-thighs-bone-in-air-fryer-time/ - Chicken wings air fryer time and temperature: Air fry chicken wings at 380 F for 22 to 28 minutes, shaking the basket halfway. Cook to a core of 165 F, which is the USDA safe minimum internal temperature for this category. https://kitchengearcalc.com/air-fryer-time/chicken-wings-air-fryer-time/ - Fish fillets, breaded air fryer time and temperature: Air fry fish fillets, breaded at 390 F for 10 to 14 minutes, shaking the basket halfway. Cook to a core of 145 F, which is the USDA safe minimum internal temperature for this category. https://kitchengearcalc.com/air-fryer-time/fish-fillets-breaded-air-fryer-time/ - Fresh cut fries air fryer time and temperature: Air fry fresh cut fries at 380 F for 18 to 24 minutes, shaking the basket halfway. There is no published safe internal temperature for this: it is done when it looks and tastes done. https://kitchengearcalc.com/air-fryer-time/fresh-cut-fries-air-fryer-time/ - Frozen chicken nuggets air fryer time and temperature: Air fry frozen chicken nuggets at 400 F for 8 to 12 minutes, shaking the basket halfway. Cook to a core of 165 F, which is the USDA safe minimum internal temperature for this category. https://kitchengearcalc.com/air-fryer-time/frozen-chicken-nuggets-air-fryer-time/ - Frozen french fries air fryer time and temperature: Air fry frozen french fries at 400 F for 15 to 20 minutes, shaking the basket halfway. There is no published safe internal temperature for this: it is done when it looks and tastes done. https://kitchengearcalc.com/air-fryer-time/frozen-french-fries-air-fryer-time/ - Frozen mozzarella sticks air fryer time and temperature: Air fry frozen mozzarella sticks at 380 F for 6 to 9 minutes, shaking the basket halfway. There is no published safe internal temperature for this: it is done when it looks and tastes done. https://kitchengearcalc.com/air-fryer-time/frozen-mozzarella-sticks-air-fryer-time/ - Frozen onion rings air fryer time and temperature: Air fry frozen onion rings at 400 F for 8 to 12 minutes, shaking the basket halfway. There is no published safe internal temperature for this: it is done when it looks and tastes done. https://kitchengearcalc.com/air-fryer-time/frozen-onion-rings-air-fryer-time/ - Frozen pizza rolls air fryer time and temperature: Air fry frozen pizza rolls at 380 F for 6 to 9 minutes, shaking the basket halfway. There is no published safe internal temperature for this: it is done when it looks and tastes done. https://kitchengearcalc.com/air-fryer-time/frozen-pizza-rolls-air-fryer-time/ - Frozen spring rolls air fryer time and temperature: Air fry frozen spring rolls at 390 F for 10 to 14 minutes, shaking the basket halfway. There is no published safe internal temperature for this: it is done when it looks and tastes done. https://kitchengearcalc.com/air-fryer-time/frozen-spring-rolls-air-fryer-time/ - Frozen tater tots air fryer time and temperature: Air fry frozen tater tots at 400 F for 12 to 16 minutes, shaking the basket halfway. There is no published safe internal temperature for this: it is done when it looks and tastes done. https://kitchengearcalc.com/air-fryer-time/frozen-tater-tots-air-fryer-time/ - Green beans air fryer time and temperature: Air fry green beans at 380 F for 8 to 11 minutes, shaking the basket halfway. There is no published safe internal temperature for this: it is done when it looks and tastes done. https://kitchengearcalc.com/air-fryer-time/green-beans-air-fryer-time/ - Meatballs air fryer time and temperature: Air fry meatballs at 380 F for 10 to 14 minutes, shaking the basket halfway. Cook to a core of 160 F, which is the USDA safe minimum internal temperature for this category. https://kitchengearcalc.com/air-fryer-time/meatballs-air-fryer-time/ - Mushrooms air fryer time and temperature: Air fry mushrooms at 380 F for 8 to 12 minutes, shaking the basket halfway. There is no published safe internal temperature for this: it is done when it looks and tastes done. https://kitchengearcalc.com/air-fryer-time/mushrooms-air-fryer-time/ - Pork chops air fryer time and temperature: Air fry pork chops at 375 F for 12 to 16 minutes. Cook to a core of 145 F, which is the USDA safe minimum internal temperature for this category with a 3 minute rest. https://kitchengearcalc.com/air-fryer-time/pork-chops-air-fryer-time/ - Salmon fillet air fryer time and temperature: Air fry salmon fillet at 390 F for 8 to 12 minutes. Cook to a core of 145 F, which is the USDA safe minimum internal temperature for this category. https://kitchengearcalc.com/air-fryer-time/salmon-fillet-air-fryer-time/ - Shrimp air fryer time and temperature: Air fry shrimp at 400 F for 6 to 9 minutes, shaking the basket halfway. Cook to a core of 145 F, which is the USDA safe minimum internal temperature for this category. https://kitchengearcalc.com/air-fryer-time/shrimp-air-fryer-time/ - Steak, 1 inch air fryer time and temperature: Air fry steak, 1 inch at 400 F for 10 to 14 minutes. Cook to a core of 145 F, which is the USDA safe minimum internal temperature for this category with a 3 minute rest. https://kitchengearcalc.com/air-fryer-time/steak-1-inch-air-fryer-time/ - Sweet potato fries air fryer time and temperature: Air fry sweet potato fries at 390 F for 15 to 20 minutes, shaking the basket halfway. There is no published safe internal temperature for this: it is done when it looks and tastes done. https://kitchengearcalc.com/air-fryer-time/sweet-potato-fries-air-fryer-time/ - Whole chicken, small air fryer time and temperature: Air fry whole chicken, small at 360 F for 45 to 60 minutes. Cook to a core of 165 F, which is the USDA safe minimum internal temperature for this category. https://kitchengearcalc.com/air-fryer-time/whole-chicken-small-air-fryer-time/ - Zucchini air fryer time and temperature: Air fry zucchini at 380 F for 10 to 14 minutes, shaking the basket halfway. There is no published safe internal temperature for this: it is done when it looks and tastes done. https://kitchengearcalc.com/air-fryer-time/zucchini-air-fryer-time/ - Best precision cooking appliances: 22 researched roundups covering sous vide machines, chamber and external vacuum sealers, air fryers, combi steam ovens, pressure cookers, the Ninja Creami line, espresso machines and grinders, blenders, induction hobs, thermometers and dehydrators. Every one presents a beginner, an intermediate and an expert pick rather than a single ranking, and says who should skip the expert tier. https://kitchengearcalc.com/best/ - Best air fryer: dual zone, single basket and budget picks: The best air fryer overall is the Ninja Foodi DZ550 DualZone Smart XL at $249.99, a 10 quart two basket fryer with a built in probe thermometer. For a single basket budget option, the Instant Vortex Plus at $119.99 covers most everyday frying at a lower price. https://kitchengearcalc.com/best/best-air-fryer/ - Best Blender for Smoothies, Soup and Ice Cream Bases: The Vitamix Ascent X3 at $399.00 is the best all-around blender: the same motor and SELF-DETECT container system as the flagship Vitamix with fewer presets. The Ninja Professional Plus at $109.99 is the best budget option for smoothies and ice cream base alone. https://kitchengearcalc.com/best/best-blender/ - Best chamber vacuum sealer: liquids and sous vide: The best chamber vacuum sealer for most home kitchens is the Avid Armor USV20 at $319, which seals liquids and marinated food without the mess an external sealer makes. The cheapest genuine chamber machine worth buying is the VEVOR 10.2 Inch Chamber Vacuum Sealer at $219.90. https://kitchengearcalc.com/best/best-chamber-vacuum-sealer/ - Best combi steam oven: steam and convection compared: The best combi steam oven for most kitchens is the Cuisinart CSO-300N Convection Steam Oven at $380.99, which runs steam only, convection only, or both together from a refillable reservoir. The cheapest countertop oven with real steam and convection in one box is the Ninja Combi at $249.95. https://kitchengearcalc.com/best/best-combi-steam-oven/ - Best Countertop Oven Air Fryer Combo, Compared: The Breville Smart Oven Air Fryer Pro ($399.95) is the best countertop oven air fryer combo for most kitchens: 13 functions, Element iQ heating control front to back, and an interior that fits a 14 inch pizza. The Ninja Foodi XL Pro Air Fry Oven ($249.98) is the cheaper alternative if fitting two 12 inch pizzas at once matters more than independent element control. https://kitchengearcalc.com/best/best-countertop-oven-air-fryer/ - Best Espresso Grinder for Home Espresso: The MiiCoffee DF54 at $229.00 is the best overall espresso grinder for most home bars: a 54 mm stepless burr set with single dose dosing at a price below most stepped conical grinders. The Baratza Encore ESP at $199.95 is the cheapest grinder that genuinely holds an espresso grind. https://kitchengearcalc.com/best/best-espresso-grinder/ - Best Espresso Machine for Home Use: The Breville Barista Pro ($834.00) is the best espresso machine for most home setups: a ThermoJet heater that reaches brewing temperature in about 3 seconds and a built-in conical burr grinder. The Ninja Luxe Cafe Premier ($599.00) is the easier all-in-one starting point if you have never ground or tamped coffee before. https://kitchengearcalc.com/best/best-espresso-machine/ - Best Espresso Machine Under $1,000: The Ninja AutoBarista Pro ($949.99) is the best espresso machine under $1,000: full bean-to-cup automation with 13 one-touch drinks. The Breville Barista Pro ($834.00) is the stronger pick under the same budget if you want to learn to pull and texture a shot by hand instead. https://kitchengearcalc.com/best/best-espresso-machine-under-1000/ - Best fermentation crock 2026: sizes and lid types: The Kenley 1 Gallon Fermentation Crock ($56.89) is the best all-around fermentation crock: its water channel lid lets carbon dioxide escape while keeping air and mold spores out, and one gallon holds a full head of cabbage worth of kraut without crowding the jar. https://kitchengearcalc.com/best/best-fermentation-crock/ - Best Food Dehydrator for Jerky and Fruit: The Excalibur Select Series at $179.99 is the best food dehydrator for jerky, thanks to horizontal airflow that dries every tray evenly at an adjustable temperature. The Cosori 5 Tray at $119.99 is the best budget option for smaller batches of fruit and vegetables. https://kitchengearcalc.com/best/best-food-dehydrator/ - Best Ice Cream Maker: Compressor and Churner Picks: The Whynter ICM-128 ($169.98) is the best ice cream maker for most kitchens: a built-in compressor means no bowl to pre-freeze, so a second batch can start the same afternoon. The Cuisinart ICE-30 ($99.94) is the cheaper option if you are fine planning a day ahead to freeze its bowl first. https://kitchengearcalc.com/best/best-ice-cream-maker/ - Best Portable Induction Cooktop for Precision Cooking: The Nuwave Pro Chef at $179.99 is the best portable induction cooktop for precision cooking, with single degree control from 100 F to 575 F. The Duxtop 9100MC at $84.99 is the best budget pick for searing and boiling. https://kitchengearcalc.com/best/best-induction-cooktop/ - Best Instant Read Thermometer for Precision Cooking: The ThermoWorks Thermapen ONE at $125.00 is the best instant read thermometer overall, reading in about 1 second to within plus or minus 0.5 F. The ThermoPop 2 at $47.00 delivers most of that accuracy at roughly a third of the price. https://kitchengearcalc.com/best/best-instant-read-thermometer/ - Best kitchen scale 2026: 0.1 gram vs 1 gram: The Etekcity 0.1 Gram Food Kitchen Scale ($18.99) is the best kitchen scale for precision cooking: tenth-gram resolution at a beginner price, which is what it takes to hit a salt percentage accurately in a brine or ferment. https://kitchengearcalc.com/best/best-kitchen-scale/ - Best Ninja air fryer: Crispi, DualZone and single basket: The best Ninja air fryer overall is the Ninja Foodi DZ550 DualZone Smart XL at $249.99, a 10 quart two basket fryer with a built in probe thermometer. The cheapest Ninja air fryer worth buying is the Ninja Air Fryer Max XL at $129.98. https://kitchengearcalc.com/best/best-ninja-air-fryer/ - Best Ninja Creami Model to Buy: The Ninja CREAMi XL Deluxe Gen 2 ($229.49) is the best Ninja Creami for most kitchens: an 11 program, 24 ounce XL machine that runs quieter than the older NC501 at a similar price. The original Ninja CREAMi ($189.99) with a 16 ounce pint is the better buy if you rarely need more than one dessert at a time. https://kitchengearcalc.com/best/best-ninja-creami/ - Best Pressure Cooker: Electric and Stovetop Picks: The Instant Pot Pro Plus ($229.95) is the best pressure cooker for most kitchens, with adjustable pressure levels and a genuinely quiet steam release. A stovetop cooker like the Presto 6 Quart ($98.99) reaches a true 15 psi against roughly 11 psi in most electrics, so stovetop recipe times run shorter across the board. https://kitchengearcalc.com/best/best-pressure-cooker/ - Best sous vide container 2026: sizes and lids: The EVERIE 12 Quart Sous Vide Container Kit ($54.95) is the best sous vide container for most people: it includes a hinged lid, a divider rack and an insulating sleeve, which together stop evaporation and keep bags from stacking during a long cook. https://kitchengearcalc.com/best/best-sous-vide-container/ - Best sous vide machine: 7 circulators compared: The best sous vide machine for most kitchens is the Anova Precision Cooker 3.0 at $169: 1100 watts brings a 12 quart bath up quickly and holds it through an overnight cook. The cheapest reliable way to find out if you like sous vide at all is the Anova Precision Cooker Nano 2.0 at $68. https://kitchengearcalc.com/best/best-sous-vide-machine/ - Best vacuum sealer: external suction sealers compared: The best external vacuum sealer for most kitchens is the FoodSaver Vacuum Sealer with Automatic Bag Detection at $184.99, which senses the bag and switches between moist and dry settings automatically. For a smaller budget, the Anova Precision Vacuum Sealer at $74 handles the same core job for less. https://kitchengearcalc.com/best/best-vacuum-sealer/ - Best vacuum sealer bags 2026: rolls, precut, chamber: Wevac 11 by 150 Inch Vacuum Sealer Rolls ($31.99) are the best overall vacuum sealer bags for an external machine: buying by the roll drops the per-bag cost enough to change how freely you seal food, and the embossed channels work in any external sealer. https://kitchengearcalc.com/best/best-vacuum-sealer-bags/ - Best Wireless Meat Thermometer for Indoor Cooking: The CHEF iQ Sense at $129.93 is the best wireless meat thermometer for most kitchens, with 3 ultra thin probes and a WiFi hub for unlimited range. The Typhur Sync Gold 4 Probe at $269.99 is the pick for watching several cuts at once. https://kitchengearcalc.com/best/best-wireless-meat-thermometer/ - Brine ratio and time by cut: Salt as a percentage of water weight, and how long each cut wants in it. There are 12 pages in this set. Ratios by weight, which is arithmetic, alongside conventional brining times. https://kitchengearcalc.com/brine/ - Chicken breast brine ratio and time: Brine chicken breast at 5 percent salt by weight of water, for 1 to 2 hours. In practice that is 50 grams of salt per litre of water. Weigh the salt rather than measuring it by volume: kosher, table and sea salt differ enough in density that a tablespoon is not a fixed amount of salt. https://kitchengearcalc.com/brine/chicken-breast-brine-ratio/ - Corned beef brisket brine ratio and time: Brine corned beef brisket at 3 percent salt by weight of water, for 120 to 240 hours. In practice that is 30 grams of salt per litre of water. Weigh the salt rather than measuring it by volume: kosher, table and sea salt differ enough in density that a tablespoon is not a fixed amount of salt. https://kitchengearcalc.com/brine/corned-beef-brisket-brine-ratio/ - Pickle cucumbers brine ratio and time: Brine pickle cucumbers at 3.5 percent salt by weight of water, for 72 to 168 hours. In practice that is 35 grams of salt per litre of water. Weigh the salt rather than measuring it by volume: kosher, table and sea salt differ enough in density that a tablespoon is not a fixed amount of salt. https://kitchengearcalc.com/brine/pickle-cucumbers-brine-ratio/ - Pork belly for bacon brine ratio and time: Brine pork belly for bacon at 2.5 percent salt by weight of water, for 120 to 168 hours. In practice that is 25 grams of salt per litre of water. Weigh the salt rather than measuring it by volume: kosher, table and sea salt differ enough in density that a tablespoon is not a fixed amount of salt. https://kitchengearcalc.com/brine/pork-belly-for-bacon-brine-ratio/ - Pork chops brine ratio and time: Brine pork chops at 5 percent salt by weight of water, for 2 to 4 hours. In practice that is 50 grams of salt per litre of water. Weigh the salt rather than measuring it by volume: kosher, table and sea salt differ enough in density that a tablespoon is not a fixed amount of salt. https://kitchengearcalc.com/brine/pork-chops-brine-ratio/ - Pork loin brine ratio and time: Brine pork loin at 5 percent salt by weight of water, for 8 to 12 hours. In practice that is 50 grams of salt per litre of water. Weigh the salt rather than measuring it by volume: kosher, table and sea salt differ enough in density that a tablespoon is not a fixed amount of salt. https://kitchengearcalc.com/brine/pork-loin-brine-ratio/ - Salmon before smoking brine ratio and time: Brine salmon before smoking at 4 percent salt by weight of water, for 1 to 3 hours. In practice that is 40 grams of salt per litre of water. Weigh the salt rather than measuring it by volume: kosher, table and sea salt differ enough in density that a tablespoon is not a fixed amount of salt. https://kitchengearcalc.com/brine/salmon-before-smoking-brine-ratio/ - Shrimp brine ratio and time: Brine shrimp at 4 percent salt by weight of water, for 0.25 to 0.5 hours. In practice that is 40 grams of salt per litre of water. Weigh the salt rather than measuring it by volume: kosher, table and sea salt differ enough in density that a tablespoon is not a fixed amount of salt. https://kitchengearcalc.com/brine/shrimp-brine-ratio/ - Turkey breast brine ratio and time: Brine turkey breast at 5 percent salt by weight of water, for 6 to 10 hours. In practice that is 50 grams of salt per litre of water. Weigh the salt rather than measuring it by volume: kosher, table and sea salt differ enough in density that a tablespoon is not a fixed amount of salt. https://kitchengearcalc.com/brine/turkey-breast-brine-ratio/ - Turkey, whole brine ratio and time: Brine turkey, whole at 5 percent salt by weight of water, for 12 to 24 hours. In practice that is 50 grams of salt per litre of water. Weigh the salt rather than measuring it by volume: kosher, table and sea salt differ enough in density that a tablespoon is not a fixed amount of salt. https://kitchengearcalc.com/brine/turkey-whole-brine-ratio/ - Whole chicken brine ratio and time: Brine whole chicken at 5 percent salt by weight of water, for 8 to 12 hours. In practice that is 50 grams of salt per litre of water. Weigh the salt rather than measuring it by volume: kosher, table and sea salt differ enough in density that a tablespoon is not a fixed amount of salt. https://kitchengearcalc.com/brine/whole-chicken-brine-ratio/ - Whole duck brine ratio and time: Brine whole duck at 5 percent salt by weight of water, for 8 to 12 hours. In practice that is 50 grams of salt per litre of water. Weigh the salt rather than measuring it by volume: kosher, table and sea salt differ enough in density that a tablespoon is not a fixed amount of salt. https://kitchengearcalc.com/brine/whole-duck-brine-ratio/ - Precision cooking reference charts: 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. https://kitchengearcalc.com/charts/ - Precision cooking appliance comparisons: 24 head-to-head comparisons across sous vide, vacuum sealing, air frying, pressure cooking, frozen desserts, blending, espresso and thermometry. Each one carries a static comparison table and ends by telling each kind of reader which machine to buy, rather than concluding that it depends. https://kitchengearcalc.com/compare/ - Air Fryer vs Convection Oven: Which to Buy First: A basket air fryer such as the Ninja Air Fryer Max XL at $129.98 preheats in about 2 to 3 minutes and crisps small batches fastest, while a countertop convection oven with an air fry setting such as the Breville Smart Oven Air Fryer Pro at $399.95 has enough interior to roast a whole chicken or bake a sheet pan of vegetables at once. Buy the basket fryer for weeknight speed in a small footprint, and the oven if you want one appliance that replaces several. https://kitchengearcalc.com/compare/air-fryer-vs-convection-oven/ - Anova 3.0 vs Nano: which sous vide circulator to buy: The Anova Precision Cooker 3.0 ($169.00) runs at 1100 watts with WiFi and a display for baths up to about 12 quarts, while the Anova Nano ($68.00) runs at 750 watts over Bluetooth only for baths up to 8 quarts. https://kitchengearcalc.com/compare/anova-3-vs-nano/ - Anova 3.0 vs Joule Turbo: which sous vide circulator: The Anova Precision Cooker 3.0 ($169.00) has a display and WiFi and app control, while the Breville Joule Turbo ($237.07) is app-only with no on-device screen; both run at 1100 watts and heat a full 12 quart bath at the same speed. https://kitchengearcalc.com/compare/anova-vs-joule/ - Ninja AutoBarista vs Gaggia Classic Evo Pro: The Ninja AutoBarista Pro costs $949.99 and grinds, doses, tamps, brews and steams milk for 13 one touch drinks with no user input at all. The Gaggia Classic Evo Pro costs $499.00, does none of those steps automatically, and needs a separate grinder such as the Baratza Encore ESP at $199.95 before it can pull a shot. https://kitchengearcalc.com/compare/autobarista-vs-semi-automatic-espresso/ - Baratza Encore vs Encore ESP: The Baratza Encore costs $149.95 and is a filter grinder: its 40 step range never gets fine or consistent enough for espresso. The Baratza Encore ESP costs $199.95 and uses the same 40 mm conical burr in a grinder calibrated with an actual espresso grind range, which is the entire reason the ESP model exists. https://kitchengearcalc.com/compare/baratza-encore-vs-encore-esp/ - Bowl-Lift vs Tilt-Head Stand Mixer: A bowl-lift stand mixer like the KitchenAid 7 Quart at $635.00 uses a frame that does not flex under a heavy load, while a tilt-head mixer like the KitchenAid Artisan 5 Quart at $449.99 pivots the whole head up on a single rear hinge that can flex slightly when the bowl is full and the beater is working hard. For general home mixing, whipped cream, cookie dough, and mashed potatoes, the tilt-head is easier to load and store; for large, frequent, or heavy batches, the bowl-lift's stiffer frame is worth the extra size and cost. https://kitchengearcalc.com/compare/bowl-lift-vs-tilt-head-stand-mixer/ - Breville Barista Pro vs Gaggia Classic Evo Pro: The Breville Barista Pro costs $834.00 and grinds, doses and heats water to brew temperature in roughly three seconds through its ThermoJet element, all inside one machine. The Gaggia Classic Evo Pro costs $499.00, ships with no grinder at all, and instead offers a commercial 58 mm portafilter that is the reason enthusiasts spend years modifying it. https://kitchengearcalc.com/compare/breville-vs-gaggia-espresso/ - Chamber vs External Vacuum Sealer: Which to Buy: A chamber sealer such as the Avid Armor USV20 at $319.00 evacuates the whole sealing chamber, so it seals soup, brine, and marinated meat without pulling liquid into a pump. An external sealer such as the FoodSaver with Automatic Bag Detection at $184.99 costs less and is the right choice for dry, portioned food where liquids are not part of the job. https://kitchengearcalc.com/compare/chamber-vs-external-vacuum-sealer/ - Combi Steam Oven vs Countertop Oven: Which to Buy: A combi steam oven such as the Cuisinart CSO-300N at $380.99 injects real steam alongside convection heat, which keeps bread, reheated food, and delicate proteins from drying out. A countertop convection oven such as the Breville Smart Oven Air Fryer Pro at $399.95 has no steam function but air fries and browns better, since a dry environment is what crisping needs. https://kitchengearcalc.com/compare/combi-steam-oven-vs-countertop-oven/ - Cosori vs Excalibur Dehydrator: The Cosori 6 Tray dehydrator costs $143.97 and dries with a rear-mounted fan across 6.5 square feet of stainless trays, while the Excalibur Performance Series 10 Tray costs $379.99 and uses the same non-rotating horizontal airflow principle across a larger square cabinet with adjustable temperature control. Both avoid the tray-rotating chore of older round dehydrators. For most home kitchens making jerky and dried fruit a few times a month, the Cosori is the better value; for high-volume drying or precise low-temperature work, the Excalibur is worth the extra cost. https://kitchengearcalc.com/compare/cosori-vs-excalibur-dehydrator/ - Creami XL Deluxe vs Scoop and Swirl: The Ninja Creami XL Deluxe runs 11 programs and processes a frozen 24 oz pint into scoopable ice cream at $229.49. The Ninja Creami Scoop and Swirl runs 13 programs and adds a dispensing lever that pushes the finished dessert out like soft serve, at $349.00. Most kitchens should buy the XL Deluxe and add the Scoop and Swirl only if the dispensing feature specifically matters to you. https://kitchengearcalc.com/compare/creami-deluxe-vs-scoop-and-swirl/ - Creami vs Compressor Ice Cream Maker: The Whynter ICM-128 has a built-in compressor, so it needs no pre-frozen bowl and can churn a fresh batch in roughly 30 to 40 minutes, then run another right after. The Ninja Creami XL Deluxe needs the mixed pint frozen solid for 24 hours before it can process anything. At $169.98 versus $239.19, buy the Whynter if you want ice cream the same evening you decide to make it. https://kitchengearcalc.com/compare/creami-vs-compressor-ice-cream-maker/ - DF64 II vs Baratza Encore ESP: The DF64 II costs $399.00 and is a 64 mm flat burr, single dose, stepless grinder built for anyone chasing repeatable extraction across different beans. The Baratza Encore ESP costs $199.95, uses a 40 mm conical burr across 40 fixed steps, and is the far easier machine to learn espresso on first. https://kitchengearcalc.com/compare/df64-vs-baratza-encore-esp/ - Induction vs Gas for Precision Cooking: A portable induction cooktop such as the Duxtop 9600LS at $116.99 sets a percentage of its maximum 1,800 watts rather than a temperature, and most reach that percentage by switching fully on and off rather than truly turning down, which is why two pans on the same setting can sit at different temperatures. A gas burner heats the pan and the surrounding air directly with an open flame, giving smoother control at very low output but no wattage ceiling to fall back on. For sauces, candy, and other closely watched indoor cooking, the induction unit paired with a probe thermometer is the more repeatable tool. https://kitchengearcalc.com/compare/induction-vs-gas-for-precision-cooking/ - Instant Pot vs Ninja Pressure Cooker: Which to Buy: The Instant Pot Pro Plus at $229.95 has a quieter steam release and adjustable pressure levels, while the Ninja HyperHeat 9-in-1 at $169.99 sears faster before coming up to pressure thanks to a higher wattage sauté element. Buy the Instant Pot for a quieter kitchen and app connectivity, or the Ninja if a fast sear before pressure cooking matters more to you. https://kitchengearcalc.com/compare/instant-pot-vs-ninja-pressure-cooker/ - MEATER vs Typhur Wireless Thermometer: The MEATER Pro Duo at $179.99 uses two fully wireless probes with no trailing cable, which is what matters most in a closed air fryer basket or combi oven door. The Typhur Sync Gold at $199.99 for two probes wires each slim probe to a smart base station with its own display, trading the cable for a screen you can read without opening an app. For most indoor roasts and air fryer cooking, the cable-free MEATER probe is the easier fit; for anyone who wants a number without pulling out a phone, the Typhur's base display is the reason to pay more. https://kitchengearcalc.com/compare/meater-vs-typhur-wireless-thermometer/ - Ninja Creami vs Cuisinart Ice Cream Maker: The Ninja Creami does not churn: it freezes a pint solid for 24 hours, then a blade shaves it into ice cream. The Cuisinart ICE-30 is a traditional churner that freezes a liquid base while stirring air into it, called overrun. At $189.99 versus $99.94, most kitchens should start with the Creami for its single-serving flexibility and mix-in control. https://kitchengearcalc.com/compare/ninja-creami-vs-cuisinart-ice-cream-maker/ - Ninja Crispi vs Foodi DualZone: Which to Buy: The Ninja Crispi at $179.99 cooks directly in a glass container that then goes in the fridge or the microwave, which suits one or two people. The Ninja Foodi DZ550 DualZone at $249.99 runs two independent 5 quart baskets and includes a built in probe, which suits a household of three or more cooking two foods at once. https://kitchengearcalc.com/compare/ninja-crispi-vs-foodi-dualzone/ - Ninja Luxe Cafe Premier vs Breville Barista Express: The Ninja Luxe Cafe Premier costs $599.00 and brews espresso, drip coffee and rapid cold brew from one built in grinder. The Breville Barista Express costs $685.00, brews espresso only, and pairs its built in conical burr grinder with a manual tamp and steam wand aimed specifically at learning real espresso technique. https://kitchengearcalc.com/compare/ninja-luxe-cafe-vs-breville-barista-express/ - Sous Vide vs Reverse Sear: Which Steak Method Wins: Sous vide holds a steak at an exact temperature such as 131 F in a water bath using a circulator like the Anova 3.0, then finishes in a hot pan, while reverse sear brings the steak up in a low oven before the same hard sear. Sous vide gives tighter control and a longer hold window; reverse sear needs no extra equipment beyond an oven and a thermometer. https://kitchengearcalc.com/compare/sous-vide-vs-reverse-sear/ - Stovetop vs Electric Pressure Cooker: Which to Buy: A stovetop pressure cooker like the Presto 6 Quart holds a true 15 psi and finishes most cuts in roughly 80 percent of the time an electric model such as the Instant Pot Duo needs at its usual 10.2 to 11.6 psi. Most home cooks should still buy the electric model for the walk-away timer and automatic pressure regulation; buy stovetop only if you already cook on the stove and want the fastest possible time. https://kitchengearcalc.com/compare/stovetop-vs-electric-pressure-cooker/ - Thermapen ONE vs ThermoPop 2: The Thermapen ONE reads in about one second to within half a degree Fahrenheit and costs $125.00, while the ThermoPop 2 takes two to three seconds to within about 0.9 F and costs $47.00. For sous vide checks, candy stages, and pulling poultry right at temperature, the extra speed and accuracy of the Thermapen ONE earns its price; for everyday roasts and grilling, the ThermoPop 2 is close enough for a third of the cost. https://kitchengearcalc.com/compare/thermapen-one-vs-thermopop-2/ - Vitamix vs Blendtec: Which Blender to Buy: The Vitamix Ascent X3 uses a sharp blade and a tamper you push down by hand to keep thick mixtures moving, while the Blendtec Classic 575 uses blunt blades and a square WildSide jar with no tamper at all, relying on jar geometry and pre-programmed cycles instead. At $399.00 versus $399.95, the Vitamix is the better all-around buy for anyone making nut butter or hot soup, not just smoothies. https://kitchengearcalc.com/compare/vitamix-vs-blendtec/ - Vitamix vs Ninja Blender: Which to Buy: The Ninja Professional Plus costs $109.99 and handles smoothies and ice cream bases well, but its blades cannot fully break down nuts into a smooth butter. The Vitamix Ascent X3 costs $399.00 and adds a tamper and a sharper blade that make nut butter and hot soup realistic, not just smoothies. Most kitchens making everyday smoothies and dessert bases should start with the Ninja and buy Vitamix later if a specific recipe demands it. https://kitchengearcalc.com/compare/vitamix-vs-ninja-blender/ - Contact: Send a correction, a question or a request to KitchenGearCalc. Corrections to a published time or temperature figure are especially welcome. https://kitchengearcalc.com/contact/ - Ninja Creami guidance by base: Freeze time, total solids and whether a base needs a re-spin, for every kind of pint people make. There are 22 pages in this set. Mechanical guidance about freezing and spinning. No food safety claims are made here. https://kitchengearcalc.com/creami/ - Banana nice cream Ninja Creami guide: Freeze a banana nice cream pint flat and level for a full 24 hours, then run the matching program. At roughly 1 percent fat and 14 percent sugar the base is about 25 percent total solids, so a re-spin is possible. A Creami does not churn: it shaves a solidly frozen pint, which is why the freeze time is not negotiable. https://kitchengearcalc.com/creami/banana-nice-cream-creami/ - Chocolate ice cream Ninja Creami guide: Freeze a chocolate ice cream pint flat and level for a full 24 hours, then run the matching program. At roughly 15 percent fat and 18 percent sugar the base is about 43 percent total solids, so a re-spin is unlikely. A Creami does not churn: it shaves a solidly frozen pint, which is why the freeze time is not negotiable. https://kitchengearcalc.com/creami/chocolate-ice-cream-creami/ - Classic vanilla ice cream Ninja Creami guide: Freeze a classic vanilla ice cream pint flat and level for a full 24 hours, then run the matching program. At roughly 16 percent fat and 16 percent sugar the base is about 42 percent total solids, so a re-spin is unlikely. A Creami does not churn: it shaves a solidly frozen pint, which is why the freeze time is not negotiable. https://kitchengearcalc.com/creami/classic-vanilla-ice-cream-creami/ - Coffee ice cream Ninja Creami guide: Freeze a coffee ice cream pint flat and level for a full 24 hours, then run the matching program. At roughly 16 percent fat and 16 percent sugar the base is about 42 percent total solids, so a re-spin is unlikely. A Creami does not churn: it shaves a solidly frozen pint, which is why the freeze time is not negotiable. https://kitchengearcalc.com/creami/coffee-ice-cream-creami/ - Cookies and cream Ninja Creami guide: Freeze a cookies and cream pint flat and level for a full 24 hours, then run the matching program. At roughly 16 percent fat and 17 percent sugar the base is about 43 percent total solids, so a re-spin is unlikely. A Creami does not churn: it shaves a solidly frozen pint, which is why the freeze time is not negotiable. https://kitchengearcalc.com/creami/cookies-and-cream-creami/ - Dairy free coconut ice cream Ninja Creami guide: Freeze a dairy free coconut ice cream pint flat and level for a full 24 hours, then run the matching program. At roughly 18 percent fat and 16 percent sugar the base is about 44 percent total solids, so a re-spin is unlikely. A Creami does not churn: it shaves a solidly frozen pint, which is why the freeze time is not negotiable. https://kitchengearcalc.com/creami/dairy-free-coconut-ice-cream-creami/ - Dairy free oat ice cream Ninja Creami guide: Freeze a dairy free oat ice cream pint flat and level for a full 24 hours, then run the matching program. At roughly 6 percent fat and 16 percent sugar the base is about 32 percent total solids, so a re-spin is likely. A Creami does not churn: it shaves a solidly frozen pint, which is why the freeze time is not negotiable. https://kitchengearcalc.com/creami/dairy-free-oat-ice-cream-creami/ - Espresso affogato base Ninja Creami guide: Freeze a espresso affogato base pint flat and level for a full 24 hours, then run the matching program. At roughly 14 percent fat and 15 percent sugar the base is about 39 percent total solids, so a re-spin is unlikely. A Creami does not churn: it shaves a solidly frozen pint, which is why the freeze time is not negotiable. https://kitchengearcalc.com/creami/espresso-affogato-base-creami/ - Frozen yogurt Ninja Creami guide: Freeze a frozen yogurt pint flat and level for a full 24 hours, then run the matching program. At roughly 5 percent fat and 15 percent sugar the base is about 30 percent total solids, so a re-spin is likely. A Creami does not churn: it shaves a solidly frozen pint, which is why the freeze time is not negotiable. https://kitchengearcalc.com/creami/frozen-yogurt-creami/ - Fruit sorbet Ninja Creami guide: Freeze a fruit sorbet pint flat and level for a full 24 hours, then run the matching program. At roughly 0 percent fat and 25 percent sugar the base is about 35 percent total solids, so a re-spin is possible. A Creami does not churn: it shaves a solidly frozen pint, which is why the freeze time is not negotiable. https://kitchengearcalc.com/creami/fruit-sorbet-creami/ - Gelato Ninja Creami guide: Freeze a gelato pint flat and level for a full 24 hours, then run the matching program. At roughly 8 percent fat and 18 percent sugar the base is about 36 percent total solids, so a re-spin is possible. A Creami does not churn: it shaves a solidly frozen pint, which is why the freeze time is not negotiable. https://kitchengearcalc.com/creami/gelato-creami/ - Greek yogurt frozen dessert Ninja Creami guide: Freeze a greek yogurt frozen dessert pint flat and level for a full 24 hours, then run the matching program. At roughly 5 percent fat and 12 percent sugar the base is about 27 percent total solids, so a re-spin is likely. A Creami does not churn: it shaves a solidly frozen pint, which is why the freeze time is not negotiable. https://kitchengearcalc.com/creami/greek-yogurt-frozen-dessert-creami/ - Lemon sorbet Ninja Creami guide: Freeze a lemon sorbet pint flat and level for a full 24 hours, then run the matching program. At roughly 0 percent fat and 28 percent sugar the base is about 38 percent total solids, so a re-spin is possible. A Creami does not churn: it shaves a solidly frozen pint, which is why the freeze time is not negotiable. https://kitchengearcalc.com/creami/lemon-sorbet-creami/ - Low sugar ice cream Ninja Creami guide: Freeze a low sugar ice cream pint flat and level for a full 24 hours, then run the matching program. At roughly 16 percent fat and 6 percent sugar the base is about 32 percent total solids, so a re-spin is likely. A Creami does not churn: it shaves a solidly frozen pint, which is why the freeze time is not negotiable. https://kitchengearcalc.com/creami/low-sugar-ice-cream-creami/ - Mango sorbet Ninja Creami guide: Freeze a mango sorbet pint flat and level for a full 24 hours, then run the matching program. At roughly 0 percent fat and 22 percent sugar the base is about 32 percent total solids, so a re-spin is unlikely. A Creami does not churn: it shaves a solidly frozen pint, which is why the freeze time is not negotiable. https://kitchengearcalc.com/creami/mango-sorbet-creami/ - Milkshake Ninja Creami guide: Freeze a milkshake pint flat and level for a full 24 hours, then run the matching program. At roughly 10 percent fat and 14 percent sugar the base is about 34 percent total solids, so a re-spin is unlikely. A Creami does not churn: it shaves a solidly frozen pint, which is why the freeze time is not negotiable. https://kitchengearcalc.com/creami/milkshake-creami/ - Mint chocolate chip Ninja Creami guide: Freeze a mint chocolate chip pint flat and level for a full 24 hours, then run the matching program. At roughly 16 percent fat and 16 percent sugar the base is about 42 percent total solids, so a re-spin is unlikely. A Creami does not churn: it shaves a solidly frozen pint, which is why the freeze time is not negotiable. https://kitchengearcalc.com/creami/mint-chocolate-chip-creami/ - Peanut butter ice cream Ninja Creami guide: Freeze a peanut butter ice cream pint flat and level for a full 24 hours, then run the matching program. At roughly 20 percent fat and 15 percent sugar the base is about 45 percent total solids, so a re-spin is unlikely. A Creami does not churn: it shaves a solidly frozen pint, which is why the freeze time is not negotiable. https://kitchengearcalc.com/creami/peanut-butter-ice-cream-creami/ - Pistachio ice cream Ninja Creami guide: Freeze a pistachio ice cream pint flat and level for a full 24 hours, then run the matching program. At roughly 18 percent fat and 15 percent sugar the base is about 43 percent total solids, so a re-spin is unlikely. A Creami does not churn: it shaves a solidly frozen pint, which is why the freeze time is not negotiable. https://kitchengearcalc.com/creami/pistachio-ice-cream-creami/ - Protein ice cream Ninja Creami guide: Freeze a protein ice cream pint flat and level for a full 24 hours, then run the matching program. At roughly 4 percent fat and 6 percent sugar the base is about 20 percent total solids, so a re-spin is likely. A Creami does not churn: it shaves a solidly frozen pint, which is why the freeze time is not negotiable. https://kitchengearcalc.com/creami/protein-ice-cream-creami/ - Smoothie bowl Ninja Creami guide: Freeze a smoothie bowl pint flat and level for a full 24 hours, then run the matching program. At roughly 3 percent fat and 12 percent sugar the base is about 25 percent total solids, so a re-spin is possible. A Creami does not churn: it shaves a solidly frozen pint, which is why the freeze time is not negotiable. https://kitchengearcalc.com/creami/smoothie-bowl-creami/ - Strawberry ice cream Ninja Creami guide: Freeze a strawberry ice cream pint flat and level for a full 24 hours, then run the matching program. At roughly 14 percent fat and 17 percent sugar the base is about 41 percent total solids, so a re-spin is possible. A Creami does not churn: it shaves a solidly frozen pint, which is why the freeze time is not negotiable. https://kitchengearcalc.com/creami/strawberry-ice-cream-creami/ - Dehydrator time and temperature by food: Temperature and run time by food, and how slice thickness and humidity move the number. There are 26 pages in this set. Manufacturer manual ranges, adjusted for slice thickness and kitchen humidity. https://kitchengearcalc.com/dehydrator-time/ - Apple slices dehydrator time: Dehydrate apple slices at 135 F for 6 to 10 hours at about 6 mm thick. Time scales with thickness: slices twice as thick take roughly twice as long, and a humid kitchen adds around a quarter again. These are manufacturer manual ranges, so treat the finished texture as the real test. https://kitchengearcalc.com/dehydrator-time/apple-slices-dehydrator-time/ - Banana slices dehydrator time: Dehydrate banana slices at 135 F for 8 to 12 hours at about 6 mm thick. Time scales with thickness: slices twice as thick take roughly twice as long, and a humid kitchen adds around a quarter again. These are manufacturer manual ranges, so treat the finished texture as the real test. https://kitchengearcalc.com/dehydrator-time/banana-slices-dehydrator-time/ - Beef jerky dehydrator time: Dehydrate beef jerky at 160 F for 4 to 6 hours at about 6 mm thick. Time scales with thickness: slices twice as thick take roughly twice as long, and a humid kitchen adds around a quarter again. These are manufacturer manual ranges, so treat the finished texture as the real test. https://kitchengearcalc.com/dehydrator-time/beef-jerky-dehydrator-time/ - Bell pepper strips dehydrator time: Dehydrate bell pepper strips at 125 F for 5 to 9 hours at about 6 mm thick. Time scales with thickness: slices twice as thick take roughly twice as long, and a humid kitchen adds around a quarter again. These are manufacturer manual ranges, so treat the finished texture as the real test. https://kitchengearcalc.com/dehydrator-time/bell-pepper-strips-dehydrator-time/ - Blueberries dehydrator time: Dehydrate blueberries at 135 F for 10 to 18 hours. Time scales with thickness: slices twice as thick take roughly twice as long, and a humid kitchen adds around a quarter again. These are manufacturer manual ranges, so treat the finished texture as the real test. https://kitchengearcalc.com/dehydrator-time/blueberries-dehydrator-time/ - Carrot slices dehydrator time: Dehydrate carrot slices at 125 F for 6 to 10 hours at about 5 mm thick. Time scales with thickness: slices twice as thick take roughly twice as long, and a humid kitchen adds around a quarter again. These are manufacturer manual ranges, so treat the finished texture as the real test. https://kitchengearcalc.com/dehydrator-time/carrot-slices-dehydrator-time/ - Cherry tomatoes dehydrator time: Dehydrate cherry tomatoes at 135 F for 10 to 16 hours. Time scales with thickness: slices twice as thick take roughly twice as long, and a humid kitchen adds around a quarter again. These are manufacturer manual ranges, so treat the finished texture as the real test. https://kitchengearcalc.com/dehydrator-time/cherry-tomatoes-dehydrator-time/ - Citrus slices dehydrator time: Dehydrate citrus slices at 135 F for 10 to 14 hours at about 5 mm thick. Time scales with thickness: slices twice as thick take roughly twice as long, and a humid kitchen adds around a quarter again. These are manufacturer manual ranges, so treat the finished texture as the real test. https://kitchengearcalc.com/dehydrator-time/citrus-slices-dehydrator-time/ - Fresh herbs dehydrator time: Dehydrate fresh herbs at 95 F for 2 to 4 hours. Time scales with thickness: slices twice as thick take roughly twice as long, and a humid kitchen adds around a quarter again. These are manufacturer manual ranges, so treat the finished texture as the real test. https://kitchengearcalc.com/dehydrator-time/fresh-herbs-dehydrator-time/ - Fruit leather dehydrator time: Dehydrate fruit leather at 135 F for 6 to 10 hours at about 3 mm thick. Time scales with thickness: slices twice as thick take roughly twice as long, and a humid kitchen adds around a quarter again. These are manufacturer manual ranges, so treat the finished texture as the real test. https://kitchengearcalc.com/dehydrator-time/fruit-leather-dehydrator-time/ - Ginger slices dehydrator time: Dehydrate ginger slices at 125 F for 6 to 10 hours at about 3 mm thick. Time scales with thickness: slices twice as thick take roughly twice as long, and a humid kitchen adds around a quarter again. These are manufacturer manual ranges, so treat the finished texture as the real test. https://kitchengearcalc.com/dehydrator-time/ginger-slices-dehydrator-time/ - Grapes into raisins dehydrator time: Dehydrate grapes into raisins at 135 F for 18 to 24 hours. Time scales with thickness: slices twice as thick take roughly twice as long, and a humid kitchen adds around a quarter again. These are manufacturer manual ranges, so treat the finished texture as the real test. https://kitchengearcalc.com/dehydrator-time/grapes-into-raisins-dehydrator-time/ - Green beans dehydrator time: Dehydrate green beans at 125 F for 6 to 10 hours. Time scales with thickness: slices twice as thick take roughly twice as long, and a humid kitchen adds around a quarter again. These are manufacturer manual ranges, so treat the finished texture as the real test. https://kitchengearcalc.com/dehydrator-time/green-beans-dehydrator-time/ - Kale chips dehydrator time: Dehydrate kale chips at 125 F for 3 to 5 hours. Time scales with thickness: slices twice as thick take roughly twice as long, and a humid kitchen adds around a quarter again. These are manufacturer manual ranges, so treat the finished texture as the real test. https://kitchengearcalc.com/dehydrator-time/kale-chips-dehydrator-time/ - Mango slices dehydrator time: Dehydrate mango slices at 135 F for 8 to 12 hours at about 6 mm thick. Time scales with thickness: slices twice as thick take roughly twice as long, and a humid kitchen adds around a quarter again. These are manufacturer manual ranges, so treat the finished texture as the real test. https://kitchengearcalc.com/dehydrator-time/mango-slices-dehydrator-time/ - Mushroom slices dehydrator time: Dehydrate mushroom slices at 125 F for 4 to 8 hours at about 6 mm thick. Time scales with thickness: slices twice as thick take roughly twice as long, and a humid kitchen adds around a quarter again. These are manufacturer manual ranges, so treat the finished texture as the real test. https://kitchengearcalc.com/dehydrator-time/mushroom-slices-dehydrator-time/ - Onion slices dehydrator time: Dehydrate onion slices at 125 F for 6 to 10 hours at about 5 mm thick. Time scales with thickness: slices twice as thick take roughly twice as long, and a humid kitchen adds around a quarter again. These are manufacturer manual ranges, so treat the finished texture as the real test. https://kitchengearcalc.com/dehydrator-time/onion-slices-dehydrator-time/ - Peach slices dehydrator time: Dehydrate peach slices at 135 F for 8 to 12 hours at about 6 mm thick. Time scales with thickness: slices twice as thick take roughly twice as long, and a humid kitchen adds around a quarter again. These are manufacturer manual ranges, so treat the finished texture as the real test. https://kitchengearcalc.com/dehydrator-time/peach-slices-dehydrator-time/ - Pear slices dehydrator time: Dehydrate pear slices at 135 F for 8 to 12 hours at about 6 mm thick. Time scales with thickness: slices twice as thick take roughly twice as long, and a humid kitchen adds around a quarter again. These are manufacturer manual ranges, so treat the finished texture as the real test. https://kitchengearcalc.com/dehydrator-time/pear-slices-dehydrator-time/ - Pineapple rings dehydrator time: Dehydrate pineapple rings at 135 F for 10 to 14 hours at about 8 mm thick. Time scales with thickness: slices twice as thick take roughly twice as long, and a humid kitchen adds around a quarter again. These are manufacturer manual ranges, so treat the finished texture as the real test. https://kitchengearcalc.com/dehydrator-time/pineapple-rings-dehydrator-time/ - Strawberry slices dehydrator time: Dehydrate strawberry slices at 135 F for 7 to 11 hours at about 6 mm thick. Time scales with thickness: slices twice as thick take roughly twice as long, and a humid kitchen adds around a quarter again. These are manufacturer manual ranges, so treat the finished texture as the real test. https://kitchengearcalc.com/dehydrator-time/strawberry-slices-dehydrator-time/ - Sweet potato slices dehydrator time: Dehydrate sweet potato slices at 125 F for 7 to 11 hours at about 5 mm thick. Time scales with thickness: slices twice as thick take roughly twice as long, and a humid kitchen adds around a quarter again. These are manufacturer manual ranges, so treat the finished texture as the real test. https://kitchengearcalc.com/dehydrator-time/sweet-potato-slices-dehydrator-time/ - Tomato slices dehydrator time: Dehydrate tomato slices at 135 F for 8 to 12 hours at about 8 mm thick. Time scales with thickness: slices twice as thick take roughly twice as long, and a humid kitchen adds around a quarter again. These are manufacturer manual ranges, so treat the finished texture as the real test. https://kitchengearcalc.com/dehydrator-time/tomato-slices-dehydrator-time/ - Turkey jerky dehydrator time: Dehydrate turkey jerky at 165 F for 4 to 6 hours at about 6 mm thick. Time scales with thickness: slices twice as thick take roughly twice as long, and a humid kitchen adds around a quarter again. These are manufacturer manual ranges, so treat the finished texture as the real test. https://kitchengearcalc.com/dehydrator-time/turkey-jerky-dehydrator-time/ - Yogurt drops dehydrator time: Dehydrate yogurt drops at 135 F for 6 to 10 hours. Time scales with thickness: slices twice as thick take roughly twice as long, and a humid kitchen adds around a quarter again. These are manufacturer manual ranges, so treat the finished texture as the real test. https://kitchengearcalc.com/dehydrator-time/yogurt-drops-dehydrator-time/ - Zucchini slices dehydrator time: Dehydrate zucchini slices at 130 F for 6 to 10 hours at about 5 mm thick. Time scales with thickness: slices twice as thick take roughly twice as long, and a humid kitchen adds around a quarter again. These are manufacturer manual ranges, so treat the finished texture as the real test. https://kitchengearcalc.com/dehydrator-time/zucchini-slices-dehydrator-time/ - Disclaimer: KitchenGearCalc publishes researched general information about cooking times, temperatures and equipment. It is not professional food safety advice. https://kitchengearcalc.com/disclaimer/ - Doneness temperature by protein: What each doneness band means at the core, and how it compares with the USDA published safe minimum internal temperature. There are 24 pages in this set. PUBLISHED USDA safe minimum internal temperatures, alongside texture bands that are clearly marked as preference rather than safety. https://kitchengearcalc.com/doneness/ - Beef medium temperature: Medium beef is 135 F to 144 F at the core. Pink throughout, noticeably firmer. The USDA safe minimum internal temperature for this category is 145 F, with a 3 minute rest, so this band sits below the published figure and is a texture preference rather than a safety claim. https://kitchengearcalc.com/doneness/beef-medium/ - Beef medium rare temperature: Medium rare beef is 129 F to 134 F at the core. The usual target. Red centre, still yielding. The USDA safe minimum internal temperature for this category is 145 F, with a 3 minute rest, so this band sits below the published figure and is a texture preference rather than a safety claim. https://kitchengearcalc.com/doneness/beef-medium-rare/ - Beef medium well temperature: Medium well beef is 145 F to 155 F at the core. Faint pink, firm, at or above the USDA whole muscle temperature. The USDA safe minimum internal temperature for this category is 145 F, with a 3 minute rest, so this band sits at or above the published figure. https://kitchengearcalc.com/doneness/beef-medium-well/ - Beef rare temperature: Rare beef is 120 F to 128 F at the core. Very soft, deep red, and below any published pasteurization temperature. The USDA safe minimum internal temperature for this category is 145 F, with a 3 minute rest, so this band sits below the published figure and is a texture preference rather than a safety claim. https://kitchengearcalc.com/doneness/beef-rare/ - Beef well done temperature: Well done beef is 156 F to 175 F at the core. No pink. Fat renders more fully, texture is dry without long holds. The USDA safe minimum internal temperature for this category is 145 F, with a 3 minute rest, so this band sits at or above the published figure. https://kitchengearcalc.com/doneness/beef-well-done/ - Chicken thigh and dark meat temperature: Thigh and dark meat chicken is 165 F to 176 F at the core. Collagen converts above about 165 F, which is why thighs improve where breast dries. The USDA safe minimum internal temperature for this category is 165 F, so this band sits at or above the published figure. https://kitchengearcalc.com/doneness/chicken-thigh-and-dark-meat/ - Chicken traditional breast temperature: Traditional breast chicken is 149 F to 155 F at the core. Closer to roast chicken texture. The USDA safe minimum internal temperature for this category is 165 F, so this band sits below the published figure and is a texture preference rather than a safety claim. https://kitchengearcalc.com/doneness/chicken-traditional-breast/ - Chicken usda temperature temperature: USDA temperature chicken is 165 F at the core. The published safe minimum internal temperature for all poultry, instantaneous. The USDA safe minimum internal temperature for this category is 165 F, so this band sits at or above the published figure. https://kitchengearcalc.com/doneness/chicken-usda-temperature/ - Chicken very tender breast temperature: Very tender breast chicken is 140 F to 145 F at the core. Silky rather than fibrous. Requires a hold time we do not publish, see the note below. The USDA safe minimum internal temperature for this category is 165 F, so this band sits below the published figure and is a texture preference rather than a safety claim. https://kitchengearcalc.com/doneness/chicken-very-tender-breast/ - Egg hard set temperature: Hard set egg is 158 F to 165 F at the core. Fully set yolk. The USDA safe minimum internal temperature for this category is 160 F, so this band sits below the published figure and is a texture preference rather than a safety claim. https://kitchengearcalc.com/doneness/egg-hard-set/ - Egg jammy temperature: Jammy egg is 146 F to 150 F at the core. Set white, thickened yolk. The USDA safe minimum internal temperature for this category is 160 F, so this band sits below the published figure and is a texture preference rather than a safety claim. https://kitchengearcalc.com/doneness/egg-jammy/ - Egg runny yolk, loose white temperature: Runny yolk, loose white egg is 143 F to 145 F at the core. The classic 63 degree egg. The USDA safe minimum internal temperature for this category is 160 F, so this band sits below the published figure and is a texture preference rather than a safety claim. https://kitchengearcalc.com/doneness/egg-runny-yolk-loose-white/ - Fish tender flake temperature: Tender flake fish is 122 F to 131 F at the core. The usual salmon target. The USDA safe minimum internal temperature for this category is 145 F, so this band sits below the published figure and is a texture preference rather than a safety claim. https://kitchengearcalc.com/doneness/fish-tender-flake/ - Fish traditional flake temperature: Traditional flake fish is 132 F to 140 F at the core. Opaque and firm. The USDA safe minimum internal temperature for this category is 145 F, so this band sits below the published figure and is a texture preference rather than a safety claim. https://kitchengearcalc.com/doneness/fish-traditional-flake/ - Fish translucent, sashimi like temperature: Translucent, sashimi like fish is 104 F to 113 F at the core. Barely warmed. Far below any pasteurization temperature. The USDA safe minimum internal temperature for this category is 145 F, so this band sits below the published figure and is a texture preference rather than a safety claim. https://kitchengearcalc.com/doneness/fish-translucent-sashimi-like/ - Fish usda temperature temperature: USDA temperature fish is 145 F at the core. The published safe minimum internal temperature for fish. The USDA safe minimum internal temperature for this category is 145 F, so this band sits at or above the published figure. https://kitchengearcalc.com/doneness/fish-usda-temperature/ - Lamb medium temperature: Medium lamb is 135 F to 144 F at the core. Pink, firmer. The USDA safe minimum internal temperature for this category is 145 F, with a 3 minute rest, so this band sits below the published figure and is a texture preference rather than a safety claim. https://kitchengearcalc.com/doneness/lamb-medium/ - Lamb medium rare temperature: Medium rare lamb is 129 F to 134 F at the core. The usual target for loin and rack. The USDA safe minimum internal temperature for this category is 145 F, with a 3 minute rest, so this band sits below the published figure and is a texture preference rather than a safety claim. https://kitchengearcalc.com/doneness/lamb-medium-rare/ - Lamb shoulder and shank temperature: Shoulder and shank lamb is 156 F to 176 F at the core. Long holds at these temperatures break down connective tissue. The USDA safe minimum internal temperature for this category is 145 F, with a 3 minute rest, so this band sits at or above the published figure. https://kitchengearcalc.com/doneness/lamb-shoulder-and-shank/ - Lamb usda temperature temperature: USDA temperature lamb is 145 F to 149 F at the core. Published safe minimum for whole muscle lamb, with a three minute rest. The USDA safe minimum internal temperature for this category is 145 F, with a 3 minute rest, so this band sits at or above the published figure. https://kitchengearcalc.com/doneness/lamb-usda-temperature/ - Pork medium temperature: Medium pork is 135 F to 144 F at the core. Slightly pink, tender. The USDA safe minimum internal temperature for this category is 145 F, with a 3 minute rest, so this band sits below the published figure and is a texture preference rather than a safety claim. https://kitchengearcalc.com/doneness/pork-medium/ - Pork medium rare temperature: Medium rare pork is 130 F to 134 F at the core. Pink and very juicy. Below the USDA published temperature. The USDA safe minimum internal temperature for this category is 145 F, with a 3 minute rest, so this band sits below the published figure and is a texture preference rather than a safety claim. https://kitchengearcalc.com/doneness/pork-medium-rare/ - Pork usda temperature temperature: USDA temperature pork is 145 F to 149 F at the core. The published safe minimum for whole muscle pork, with a three minute rest. The USDA safe minimum internal temperature for this category is 145 F, with a 3 minute rest, so this band sits at or above the published figure. https://kitchengearcalc.com/doneness/pork-usda-temperature/ - Pork well done temperature: Well done pork is 150 F to 160 F at the core. Traditional pork chop texture. Firm and drier. The USDA safe minimum internal temperature for this category is 145 F, with a 3 minute rest, so this band sits at or above the published figure. https://kitchengearcalc.com/doneness/pork-well-done/ - Fermentation salt percentage by vegetable: Salt percentage against the combined vegetable and water weight, with the arithmetic shown. There are 12 pages in this set. Salt percentage bands and conventional practice. Judge a finished ferment by smell and taste, not by a date. https://kitchengearcalc.com/fermentation/ - Beets fermentation salt percentage: Ferment beets at 2.5 percent salt, measured against the combined weight of vegetable and water, for 7 to 21 days at room temperature. For 1,000 grams of vegetable plus water that is 25 grams of salt. Keep everything under the brine: anything above the surface is where mould grows. https://kitchengearcalc.com/fermentation/beets-salt-percentage/ - Carrot sticks fermentation salt percentage: Ferment carrot sticks at 2.5 percent salt, measured against the combined weight of vegetable and water, for 5 to 10 days at room temperature. For 1,000 grams of vegetable plus water that is 25 grams of salt. Keep everything under the brine: anything above the surface is where mould grows. https://kitchengearcalc.com/fermentation/carrot-sticks-salt-percentage/ - Cauliflower fermentation salt percentage: Ferment cauliflower at 2.5 percent salt, measured against the combined weight of vegetable and water, for 5 to 14 days at room temperature. For 1,000 grams of vegetable plus water that is 25 grams of salt. Keep everything under the brine: anything above the surface is where mould grows. https://kitchengearcalc.com/fermentation/cauliflower-salt-percentage/ - Dill pickles fermentation salt percentage: Ferment dill pickles at 3.5 percent salt, measured against the combined weight of vegetable and water, for 5 to 14 days at room temperature. For 1,000 grams of vegetable plus water that is 35 grams of salt. Keep everything under the brine: anything above the surface is where mould grows. https://kitchengearcalc.com/fermentation/dill-pickles-salt-percentage/ - Garlic cloves fermentation salt percentage: Ferment garlic cloves at 3 percent salt, measured against the combined weight of vegetable and water, for 14 to 30 days at room temperature. For 1,000 grams of vegetable plus water that is 30 grams of salt. Keep everything under the brine: anything above the surface is where mould grows. https://kitchengearcalc.com/fermentation/garlic-cloves-salt-percentage/ - Giardiniera fermentation salt percentage: Ferment giardiniera at 3 percent salt, measured against the combined weight of vegetable and water, for 7 to 21 days at room temperature. For 1,000 grams of vegetable plus water that is 30 grams of salt. Keep everything under the brine: anything above the surface is where mould grows. https://kitchengearcalc.com/fermentation/giardiniera-salt-percentage/ - Green beans fermentation salt percentage: Ferment green beans at 3 percent salt, measured against the combined weight of vegetable and water, for 5 to 10 days at room temperature. For 1,000 grams of vegetable plus water that is 30 grams of salt. Keep everything under the brine: anything above the surface is where mould grows. https://kitchengearcalc.com/fermentation/green-beans-salt-percentage/ - Hot sauce mash fermentation salt percentage: Ferment hot sauce mash at 3 percent salt, measured against the combined weight of vegetable and water, for 14 to 90 days at room temperature. For 1,000 grams of vegetable plus water that is 30 grams of salt. Keep everything under the brine: anything above the surface is where mould grows. https://kitchengearcalc.com/fermentation/hot-sauce-mash-salt-percentage/ - Kimchi fermentation salt percentage: Ferment kimchi at 2.5 percent salt, measured against the combined weight of vegetable and water, for 3 to 14 days at room temperature. For 1,000 grams of vegetable plus water that is 25 grams of salt. Keep everything under the brine: anything above the surface is where mould grows. https://kitchengearcalc.com/fermentation/kimchi-salt-percentage/ - Radishes fermentation salt percentage: Ferment radishes at 2.5 percent salt, measured against the combined weight of vegetable and water, for 3 to 7 days at room temperature. For 1,000 grams of vegetable plus water that is 25 grams of salt. Keep everything under the brine: anything above the surface is where mould grows. https://kitchengearcalc.com/fermentation/radishes-salt-percentage/ - Sauerkraut fermentation salt percentage: Ferment sauerkraut at 2 percent salt, measured against the combined weight of vegetable and water, for 7 to 28 days at room temperature. For 1,000 grams of vegetable plus water that is 20 grams of salt. Keep everything under the brine: anything above the surface is where mould grows. https://kitchengearcalc.com/fermentation/sauerkraut-salt-percentage/ - Turnips fermentation salt percentage: Ferment turnips at 2.5 percent salt, measured against the combined weight of vegetable and water, for 7 to 21 days at room temperature. For 1,000 grams of vegetable plus water that is 25 grams of salt. Keep everything under the brine: anything above the surface is where mould grows. https://kitchengearcalc.com/fermentation/turnips-salt-percentage/ - Work with us: How brands can work with KitchenGearCalc, what we will and will not do, and the editorial rules that apply to every commercial arrangement. https://kitchengearcalc.com/partner/ - Pressure cooking time by food: High pressure times for electric and stovetop cookers, which release to use, and the altitude adjustment. There are 28 pages in this set. Typical ranges for electric cookers at roughly 11 psi, with stovetop equivalents at a true 15 psi. https://kitchengearcalc.com/pressure-cook-time/ - Beef brisket, 3 lb pressure cooker time: Beef brisket, 3 lb takes 70 to 80 minutes at high pressure in an electric cooker, with a natural release. A stovetop cooker reaches a true 15 psi against roughly 11 psi in most electrics, so stovetop times run shorter. Above 2,000 feet, add 5 percent to the time for every additional 1,000 feet. https://kitchengearcalc.com/pressure-cook-time/beef-brisket-3-lb-pressure-cook-time/ - Beef chuck, cubed pressure cooker time: Beef chuck, cubed takes 20 to 25 minutes at high pressure in an electric cooker, with a natural release. A stovetop cooker reaches a true 15 psi against roughly 11 psi in most electrics, so stovetop times run shorter. Above 2,000 feet, add 5 percent to the time for every additional 1,000 feet. https://kitchengearcalc.com/pressure-cook-time/beef-chuck-cubed-pressure-cook-time/ - Beef chuck roast, 3 lb pressure cooker time: Beef chuck roast, 3 lb takes 60 to 75 minutes at high pressure in an electric cooker, with a natural release. A stovetop cooker reaches a true 15 psi against roughly 11 psi in most electrics, so stovetop times run shorter. Above 2,000 feet, add 5 percent to the time for every additional 1,000 feet. https://kitchengearcalc.com/pressure-cook-time/beef-chuck-roast-3-lb-pressure-cook-time/ - Beef short ribs pressure cooker time: Beef short ribs takes 40 to 45 minutes at high pressure in an electric cooker, with a natural release. A stovetop cooker reaches a true 15 psi against roughly 11 psi in most electrics, so stovetop times run shorter. Above 2,000 feet, add 5 percent to the time for every additional 1,000 feet. https://kitchengearcalc.com/pressure-cook-time/beef-short-ribs-pressure-cook-time/ - Beef stock from bones pressure cooker time: Beef stock from bones takes 120 to 180 minutes at high pressure in an electric cooker, with a natural release. A stovetop cooker reaches a true 15 psi against roughly 11 psi in most electrics, so stovetop times run shorter. Above 2,000 feet, add 5 percent to the time for every additional 1,000 feet. https://kitchengearcalc.com/pressure-cook-time/beef-stock-from-bones-pressure-cook-time/ - Black beans, dried, soaked pressure cooker time: Black beans, dried, soaked takes 8 to 10 minutes at high pressure in an electric cooker, with a natural release. A stovetop cooker reaches a true 15 psi against roughly 11 psi in most electrics, so stovetop times run shorter. Above 2,000 feet, add 5 percent to the time for every additional 1,000 feet. https://kitchengearcalc.com/pressure-cook-time/black-beans-dried-soaked-pressure-cook-time/ - Black beans, dried, unsoaked pressure cooker time: Black beans, dried, unsoaked takes 20 to 25 minutes at high pressure in an electric cooker, with a natural release. A stovetop cooker reaches a true 15 psi against roughly 11 psi in most electrics, so stovetop times run shorter. Above 2,000 feet, add 5 percent to the time for every additional 1,000 feet. https://kitchengearcalc.com/pressure-cook-time/black-beans-dried-unsoaked-pressure-cook-time/ - Brown rice pressure cooker time: Brown rice takes 20 to 22 minutes at high pressure in an electric cooker, with a natural 10 min release. A stovetop cooker reaches a true 15 psi against roughly 11 psi in most electrics, so stovetop times run shorter. Above 2,000 feet, add 5 percent to the time for every additional 1,000 feet. https://kitchengearcalc.com/pressure-cook-time/brown-rice-pressure-cook-time/ - Chicken breast, boneless pressure cooker time: Chicken breast, boneless takes 8 to 10 minutes at high pressure in an electric cooker, with a quick release. A stovetop cooker reaches a true 15 psi against roughly 11 psi in most electrics, so stovetop times run shorter. Above 2,000 feet, add 5 percent to the time for every additional 1,000 feet. https://kitchengearcalc.com/pressure-cook-time/chicken-breast-boneless-pressure-cook-time/ - Chicken stock from a carcass pressure cooker time: Chicken stock from a carcass takes 45 to 60 minutes at high pressure in an electric cooker, with a natural release. A stovetop cooker reaches a true 15 psi against roughly 11 psi in most electrics, so stovetop times run shorter. Above 2,000 feet, add 5 percent to the time for every additional 1,000 feet. https://kitchengearcalc.com/pressure-cook-time/chicken-stock-from-a-carcass-pressure-cook-time/ - Chicken thighs, bone in pressure cooker time: Chicken thighs, bone in takes 12 to 15 minutes at high pressure in an electric cooker, with a natural release. A stovetop cooker reaches a true 15 psi against roughly 11 psi in most electrics, so stovetop times run shorter. Above 2,000 feet, add 5 percent to the time for every additional 1,000 feet. https://kitchengearcalc.com/pressure-cook-time/chicken-thighs-bone-in-pressure-cook-time/ - Chickpeas, dried, soaked pressure cooker time: Chickpeas, dried, soaked takes 12 to 15 minutes at high pressure in an electric cooker, with a natural release. A stovetop cooker reaches a true 15 psi against roughly 11 psi in most electrics, so stovetop times run shorter. Above 2,000 feet, add 5 percent to the time for every additional 1,000 feet. https://kitchengearcalc.com/pressure-cook-time/chickpeas-dried-soaked-pressure-cook-time/ - Chickpeas, dried, unsoaked pressure cooker time: Chickpeas, dried, unsoaked takes 35 to 40 minutes at high pressure in an electric cooker, with a natural release. A stovetop cooker reaches a true 15 psi against roughly 11 psi in most electrics, so stovetop times run shorter. Above 2,000 feet, add 5 percent to the time for every additional 1,000 feet. https://kitchengearcalc.com/pressure-cook-time/chickpeas-dried-unsoaked-pressure-cook-time/ - Kidney beans, dried, soaked pressure cooker time: Kidney beans, dried, soaked takes 8 to 12 minutes at high pressure in an electric cooker, with a natural release. A stovetop cooker reaches a true 15 psi against roughly 11 psi in most electrics, so stovetop times run shorter. Above 2,000 feet, add 5 percent to the time for every additional 1,000 feet. https://kitchengearcalc.com/pressure-cook-time/kidney-beans-dried-soaked-pressure-cook-time/ - Lamb shank pressure cooker time: Lamb shank takes 40 to 45 minutes at high pressure in an electric cooker, with a natural release. A stovetop cooker reaches a true 15 psi against roughly 11 psi in most electrics, so stovetop times run shorter. Above 2,000 feet, add 5 percent to the time for every additional 1,000 feet. https://kitchengearcalc.com/pressure-cook-time/lamb-shank-pressure-cook-time/ - Lentils, brown pressure cooker time: Lentils, brown takes 8 to 10 minutes at high pressure in an electric cooker, with a natural release. A stovetop cooker reaches a true 15 psi against roughly 11 psi in most electrics, so stovetop times run shorter. Above 2,000 feet, add 5 percent to the time for every additional 1,000 feet. https://kitchengearcalc.com/pressure-cook-time/lentils-brown-pressure-cook-time/ - Lentils, red pressure cooker time: Lentils, red takes 4 to 6 minutes at high pressure in an electric cooker, with a natural release. A stovetop cooker reaches a true 15 psi against roughly 11 psi in most electrics, so stovetop times run shorter. Above 2,000 feet, add 5 percent to the time for every additional 1,000 feet. https://kitchengearcalc.com/pressure-cook-time/lentils-red-pressure-cook-time/ - Pinto beans, dried, soaked pressure cooker time: Pinto beans, dried, soaked takes 8 to 10 minutes at high pressure in an electric cooker, with a natural release. A stovetop cooker reaches a true 15 psi against roughly 11 psi in most electrics, so stovetop times run shorter. Above 2,000 feet, add 5 percent to the time for every additional 1,000 feet. https://kitchengearcalc.com/pressure-cook-time/pinto-beans-dried-soaked-pressure-cook-time/ - Pork ribs pressure cooker time: Pork ribs takes 20 to 25 minutes at high pressure in an electric cooker, with a natural release. A stovetop cooker reaches a true 15 psi against roughly 11 psi in most electrics, so stovetop times run shorter. Above 2,000 feet, add 5 percent to the time for every additional 1,000 feet. https://kitchengearcalc.com/pressure-cook-time/pork-ribs-pressure-cook-time/ - Pork shoulder, 3 lb roast pressure cooker time: Pork shoulder, 3 lb roast takes 60 to 75 minutes at high pressure in an electric cooker, with a natural release. A stovetop cooker reaches a true 15 psi against roughly 11 psi in most electrics, so stovetop times run shorter. Above 2,000 feet, add 5 percent to the time for every additional 1,000 feet. https://kitchengearcalc.com/pressure-cook-time/pork-shoulder-3-lb-roast-pressure-cook-time/ - Pork shoulder, cubed pressure cooker time: Pork shoulder, cubed takes 25 to 30 minutes at high pressure in an electric cooker, with a natural release. A stovetop cooker reaches a true 15 psi against roughly 11 psi in most electrics, so stovetop times run shorter. Above 2,000 feet, add 5 percent to the time for every additional 1,000 feet. https://kitchengearcalc.com/pressure-cook-time/pork-shoulder-cubed-pressure-cook-time/ - Potatoes, whole medium pressure cooker time: Potatoes, whole medium takes 10 to 12 minutes at high pressure in an electric cooker, with a quick release. A stovetop cooker reaches a true 15 psi against roughly 11 psi in most electrics, so stovetop times run shorter. Above 2,000 feet, add 5 percent to the time for every additional 1,000 feet. https://kitchengearcalc.com/pressure-cook-time/potatoes-whole-medium-pressure-cook-time/ - Quinoa pressure cooker time: Quinoa takes 1 to 2 minutes at high pressure in an electric cooker, with a natural 10 min release. A stovetop cooker reaches a true 15 psi against roughly 11 psi in most electrics, so stovetop times run shorter. Above 2,000 feet, add 5 percent to the time for every additional 1,000 feet. https://kitchengearcalc.com/pressure-cook-time/quinoa-pressure-cook-time/ - Split peas pressure cooker time: Split peas takes 6 to 8 minutes at high pressure in an electric cooker, with a natural release. A stovetop cooker reaches a true 15 psi against roughly 11 psi in most electrics, so stovetop times run shorter. Above 2,000 feet, add 5 percent to the time for every additional 1,000 feet. https://kitchengearcalc.com/pressure-cook-time/split-peas-pressure-cook-time/ - Steel cut oats pressure cooker time: Steel cut oats takes 3 to 4 minutes at high pressure in an electric cooker, with a natural release. A stovetop cooker reaches a true 15 psi against roughly 11 psi in most electrics, so stovetop times run shorter. Above 2,000 feet, add 5 percent to the time for every additional 1,000 feet. https://kitchengearcalc.com/pressure-cook-time/steel-cut-oats-pressure-cook-time/ - White rice, long grain pressure cooker time: White rice, long grain takes 3 to 4 minutes at high pressure in an electric cooker, with a natural 10 min release. A stovetop cooker reaches a true 15 psi against roughly 11 psi in most electrics, so stovetop times run shorter. Above 2,000 feet, add 5 percent to the time for every additional 1,000 feet. https://kitchengearcalc.com/pressure-cook-time/white-rice-long-grain-pressure-cook-time/ - Whole chicken, 4 lb pressure cooker time: Whole chicken, 4 lb takes 24 to 28 minutes at high pressure in an electric cooker, with a natural release. A stovetop cooker reaches a true 15 psi against roughly 11 psi in most electrics, so stovetop times run shorter. Above 2,000 feet, add 5 percent to the time for every additional 1,000 feet. https://kitchengearcalc.com/pressure-cook-time/whole-chicken-4-lb-pressure-cook-time/ - Wild rice pressure cooker time: Wild rice takes 25 to 28 minutes at high pressure in an electric cooker, with a natural release. A stovetop cooker reaches a true 15 psi against roughly 11 psi in most electrics, so stovetop times run shorter. Above 2,000 feet, add 5 percent to the time for every additional 1,000 feet. https://kitchengearcalc.com/pressure-cook-time/wild-rice-pressure-cook-time/ - Privacy policy: What KitchenGearCalc collects, what it does not, which third parties are involved, and how to opt out of each of them. https://kitchengearcalc.com/privacy/ - Downloads: Printable planners and worksheets for precision cooking are in preparation. The complete shopping list is already free on the site, priced and linked. https://kitchengearcalc.com/products/ - Sous vide time by cut and thickness: How long the core of each cut takes to reach bath temperature, by thickness. Calculated from a conduction model, not from cooking anything. There are 35 pages in this set. CALCULATED from a one dimensional conduction model where time scales with the square of thickness. These figures round long on purpose. https://kitchengearcalc.com/sous-vide-time/ - Asparagus sous vide time and temperature: A 0.5 inch asparagus takes about 11 min for the core to reach bath temperature, at a typical 183 F. Thickness sets that time, not weight: doubling the thickness roughly quadruples it. Vegetables carry no safe minimum internal temperature, only a texture target. https://kitchengearcalc.com/sous-vide-time/asparagus-sous-vide-time/ - Baby back ribs sous vide time and temperature: A 1.25 inch baby back ribs takes about 1 h 35 min for the core to reach bath temperature, at a typical 145 F. Thickness sets that time, not weight: doubling the thickness roughly quadruples it. The USDA safe minimum internal temperature for this category is 145 F with a 3 minute rest. https://kitchengearcalc.com/sous-vide-time/baby-back-ribs-sous-vide-time/ - Beef short ribs sous vide time and temperature: A 2 inch beef short ribs takes about 4 h 2 min for the core to reach bath temperature, at a typical 144 F. Thickness sets that time, not weight: doubling the thickness roughly quadruples it. The USDA safe minimum internal temperature for this category is 145 F with a 3 minute rest. https://kitchengearcalc.com/sous-vide-time/beef-short-ribs-sous-vide-time/ - Beef tenderloin roast sous vide time and temperature: A 2.5 inch beef tenderloin roast takes about 4 h 27 min for the core to reach bath temperature, at a typical 130 F. Thickness sets that time, not weight: doubling the thickness roughly quadruples it. The USDA safe minimum internal temperature for this category is 145 F with a 3 minute rest. https://kitchengearcalc.com/sous-vide-time/beef-tenderloin-roast-sous-vide-time/ - Brisket sous vide time and temperature: A 2.5 inch brisket takes about 6 h 21 min for the core to reach bath temperature, at a typical 155 F. Thickness sets that time, not weight: doubling the thickness roughly quadruples it. The USDA safe minimum internal temperature for this category is 145 F with a 3 minute rest. https://kitchengearcalc.com/sous-vide-time/brisket-sous-vide-time/ - Carrots sous vide time and temperature: A 0.75 inch carrots takes about 24 min for the core to reach bath temperature, at a typical 183 F. Thickness sets that time, not weight: doubling the thickness roughly quadruples it. Vegetables carry no safe minimum internal temperature, only a texture target. https://kitchengearcalc.com/sous-vide-time/carrots-sous-vide-time/ - Chicken breast sous vide time and temperature: A 1 inch chicken breast takes about 58 min for the core to reach bath temperature, at a typical 149 F. Thickness sets that time, not weight: doubling the thickness roughly quadruples it. The USDA safe minimum internal temperature for this category is 165 F. https://kitchengearcalc.com/sous-vide-time/chicken-breast-sous-vide-time/ - Chicken thigh sous vide time and temperature: A 0.75 inch chicken thigh takes about 34 min for the core to reach bath temperature, at a typical 167 F. Thickness sets that time, not weight: doubling the thickness roughly quadruples it. The USDA safe minimum internal temperature for this category is 165 F. https://kitchengearcalc.com/sous-vide-time/chicken-thigh-sous-vide-time/ - Chuck roast sous vide time and temperature: A 2.5 inch chuck roast takes about 6 h 21 min for the core to reach bath temperature, at a typical 135 F. Thickness sets that time, not weight: doubling the thickness roughly quadruples it. The USDA safe minimum internal temperature for this category is 145 F with a 3 minute rest. https://kitchengearcalc.com/sous-vide-time/chuck-roast-sous-vide-time/ - Cod fillet sous vide time and temperature: A 0.75 inch cod fillet takes about 34 min for the core to reach bath temperature, at a typical 132 F. Thickness sets that time, not weight: doubling the thickness roughly quadruples it. The USDA safe minimum internal temperature for this category is 145 F. https://kitchengearcalc.com/sous-vide-time/cod-fillet-sous-vide-time/ - Duck breast sous vide time and temperature: A 1 inch duck breast takes about 58 min for the core to reach bath temperature, at a typical 135 F. Thickness sets that time, not weight: doubling the thickness roughly quadruples it. The USDA safe minimum internal temperature for this category is 165 F. https://kitchengearcalc.com/sous-vide-time/duck-breast-sous-vide-time/ - Eggs in shell sous vide time and temperature: A 1.75 inch eggs in shell takes about 1 h 39 min for the core to reach bath temperature, at a typical 145 F. Thickness sets that time, not weight: doubling the thickness roughly quadruples it. The USDA safe minimum internal temperature for this category is 160 F. https://kitchengearcalc.com/sous-vide-time/eggs-in-shell-sous-vide-time/ - Filet mignon sous vide time and temperature: A 1.5 inch filet mignon takes about 2 h 14 min for the core to reach bath temperature, at a typical 130 F. Thickness sets that time, not weight: doubling the thickness roughly quadruples it. The USDA safe minimum internal temperature for this category is 145 F with a 3 minute rest. https://kitchengearcalc.com/sous-vide-time/filet-mignon-sous-vide-time/ - Flank steak sous vide time and temperature: A 0.75 inch flank steak takes about 34 min for the core to reach bath temperature, at a typical 131 F. Thickness sets that time, not weight: doubling the thickness roughly quadruples it. The USDA safe minimum internal temperature for this category is 145 F with a 3 minute rest. https://kitchengearcalc.com/sous-vide-time/flank-steak-sous-vide-time/ - Halibut fillet sous vide time and temperature: A 1 inch halibut fillet takes about 58 min for the core to reach bath temperature, at a typical 127 F. Thickness sets that time, not weight: doubling the thickness roughly quadruples it. The USDA safe minimum internal temperature for this category is 145 F. https://kitchengearcalc.com/sous-vide-time/halibut-fillet-sous-vide-time/ - Hanger steak sous vide time and temperature: A 1 inch hanger steak takes about 58 min for the core to reach bath temperature, at a typical 131 F. Thickness sets that time, not weight: doubling the thickness roughly quadruples it. The USDA safe minimum internal temperature for this category is 145 F with a 3 minute rest. https://kitchengearcalc.com/sous-vide-time/hanger-steak-sous-vide-time/ - Lamb shoulder sous vide time and temperature: A 2.5 inch lamb shoulder takes about 6 h 21 min for the core to reach bath temperature, at a typical 158 F. Thickness sets that time, not weight: doubling the thickness roughly quadruples it. The USDA safe minimum internal temperature for this category is 145 F with a 3 minute rest. https://kitchengearcalc.com/sous-vide-time/lamb-shoulder-sous-vide-time/ - New York strip steak sous vide time and temperature: A 1 inch new york strip steak takes about 58 min for the core to reach bath temperature, at a typical 131 F. Thickness sets that time, not weight: doubling the thickness roughly quadruples it. The USDA safe minimum internal temperature for this category is 145 F with a 3 minute rest. https://kitchengearcalc.com/sous-vide-time/new-york-strip-steak-sous-vide-time/ - Pork belly sous vide time and temperature: A 1.5 inch pork belly takes about 2 h 14 min for the core to reach bath temperature, at a typical 158 F. Thickness sets that time, not weight: doubling the thickness roughly quadruples it. The USDA safe minimum internal temperature for this category is 145 F with a 3 minute rest. https://kitchengearcalc.com/sous-vide-time/pork-belly-sous-vide-time/ - Pork chop sous vide time and temperature: A 1 inch pork chop takes about 58 min for the core to reach bath temperature, at a typical 140 F. Thickness sets that time, not weight: doubling the thickness roughly quadruples it. The USDA safe minimum internal temperature for this category is 145 F with a 3 minute rest. https://kitchengearcalc.com/sous-vide-time/pork-chop-sous-vide-time/ - Pork loin roast sous vide time and temperature: A 2.5 inch pork loin roast takes about 6 h 21 min for the core to reach bath temperature, at a typical 140 F. Thickness sets that time, not weight: doubling the thickness roughly quadruples it. The USDA safe minimum internal temperature for this category is 145 F with a 3 minute rest. https://kitchengearcalc.com/sous-vide-time/pork-loin-roast-sous-vide-time/ - Pork shoulder sous vide time and temperature: A 3 inch pork shoulder takes about 8 h 57 min for the core to reach bath temperature, at a typical 165 F. Thickness sets that time, not weight: doubling the thickness roughly quadruples it. The USDA safe minimum internal temperature for this category is 145 F with a 3 minute rest. https://kitchengearcalc.com/sous-vide-time/pork-shoulder-sous-vide-time/ - Pork tenderloin sous vide time and temperature: A 1.5 inch pork tenderloin takes about 1 h 34 min for the core to reach bath temperature, at a typical 140 F. Thickness sets that time, not weight: doubling the thickness roughly quadruples it. The USDA safe minimum internal temperature for this category is 145 F with a 3 minute rest. https://kitchengearcalc.com/sous-vide-time/pork-tenderloin-sous-vide-time/ - Potatoes sous vide time and temperature: A 1.5 inch potatoes takes about 2 h 14 min for the core to reach bath temperature, at a typical 190 F. Thickness sets that time, not weight: doubling the thickness roughly quadruples it. Vegetables carry no safe minimum internal temperature, only a texture target. https://kitchengearcalc.com/sous-vide-time/potatoes-sous-vide-time/ - Rack of lamb sous vide time and temperature: A 1.25 inch rack of lamb takes about 1 h 35 min for the core to reach bath temperature, at a typical 131 F. Thickness sets that time, not weight: doubling the thickness roughly quadruples it. The USDA safe minimum internal temperature for this category is 145 F with a 3 minute rest. https://kitchengearcalc.com/sous-vide-time/rack-of-lamb-sous-vide-time/ - Ribeye steak sous vide time and temperature: A 1 inch ribeye steak takes about 58 min for the core to reach bath temperature, at a typical 131 F. Thickness sets that time, not weight: doubling the thickness roughly quadruples it. The USDA safe minimum internal temperature for this category is 145 F with a 3 minute rest. https://kitchengearcalc.com/sous-vide-time/ribeye-steak-sous-vide-time/ - Salmon fillet sous vide time and temperature: A 0.75 inch salmon fillet takes about 34 min for the core to reach bath temperature, at a typical 125 F. Thickness sets that time, not weight: doubling the thickness roughly quadruples it. The USDA safe minimum internal temperature for this category is 145 F. https://kitchengearcalc.com/sous-vide-time/salmon-fillet-sous-vide-time/ - Scallops sous vide time and temperature: A 1 inch scallops takes about 41 min for the core to reach bath temperature, at a typical 123 F. Thickness sets that time, not weight: doubling the thickness roughly quadruples it. The USDA safe minimum internal temperature for this category is 145 F. https://kitchengearcalc.com/sous-vide-time/scallops-sous-vide-time/ - Shrimp sous vide time and temperature: A 0.6 inch shrimp takes about 15 min for the core to reach bath temperature, at a typical 135 F. Thickness sets that time, not weight: doubling the thickness roughly quadruples it. The USDA safe minimum internal temperature for this category is 145 F. https://kitchengearcalc.com/sous-vide-time/shrimp-sous-vide-time/ - Sirloin steak sous vide time and temperature: A 1 inch sirloin steak takes about 58 min for the core to reach bath temperature, at a typical 131 F. Thickness sets that time, not weight: doubling the thickness roughly quadruples it. The USDA safe minimum internal temperature for this category is 145 F with a 3 minute rest. https://kitchengearcalc.com/sous-vide-time/sirloin-steak-sous-vide-time/ - Skirt steak sous vide time and temperature: A 0.5 inch skirt steak takes about 16 min for the core to reach bath temperature, at a typical 131 F. Thickness sets that time, not weight: doubling the thickness roughly quadruples it. The USDA safe minimum internal temperature for this category is 145 F with a 3 minute rest. https://kitchengearcalc.com/sous-vide-time/skirt-steak-sous-vide-time/ - Tri tip sous vide time and temperature: A 2 inch tri tip takes about 4 h 2 min for the core to reach bath temperature, at a typical 131 F. Thickness sets that time, not weight: doubling the thickness roughly quadruples it. The USDA safe minimum internal temperature for this category is 145 F with a 3 minute rest. https://kitchengearcalc.com/sous-vide-time/tri-tip-sous-vide-time/ - Tuna steak sous vide time and temperature: A 1 inch tuna steak takes about 58 min for the core to reach bath temperature, at a typical 115 F. Thickness sets that time, not weight: doubling the thickness roughly quadruples it. The USDA safe minimum internal temperature for this category is 145 F. https://kitchengearcalc.com/sous-vide-time/tuna-steak-sous-vide-time/ - Turkey breast sous vide time and temperature: A 2.5 inch turkey breast takes about 6 h 21 min for the core to reach bath temperature, at a typical 149 F. Thickness sets that time, not weight: doubling the thickness roughly quadruples it. The USDA safe minimum internal temperature for this category is 165 F. https://kitchengearcalc.com/sous-vide-time/turkey-breast-sous-vide-time/ - Whole chicken leg sous vide time and temperature: A 2 inch whole chicken leg takes about 4 h 2 min for the core to reach bath temperature, at a typical 167 F. Thickness sets that time, not weight: doubling the thickness roughly quadruples it. The USDA safe minimum internal temperature for this category is 165 F. https://kitchengearcalc.com/sous-vide-time/whole-chicken-leg-sous-vide-time/ - Appliance specifications: Published specifications for every machine in our verified catalog, one page each. There are 68 pages in this set. Manufacturer specifications for products whose listings we confirmed live through the Amazon Creators API. https://kitchengearcalc.com/specs/ - Anova Precision Cooker 3.0 specs: The Anova Precision Cooker 3.0 is listed at $169.00, with power of 1100 W, control of WiFi and app, build of Stainless. 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. https://kitchengearcalc.com/specs/anova-precision-cooker-3-0-specs/ - Anova Precision Cooker Pro specs: The Anova Precision Cooker Pro is listed at $268.00, with power of 1200 W, duty rating of Continuous, bath size of Up to 100 L. Rated for continuous running rather than occasional dinners, which is what separates it from the consumer models when you cook 48 hour briskets or run a bath every day. https://kitchengearcalc.com/specs/anova-precision-cooker-pro-specs/ - Avid Armor USV20 Chamber Vacuum Sealer specs: The Avid Armor USV20 Chamber Vacuum Sealer is listed at $319.00, with seal bar of 11.5 in, type of Chamber, liquids of Yes. A chamber machine evacuates the whole box rather than sucking through the bag opening, which is the only way to seal soup, brine or a marinating steak without a mess. https://kitchengearcalc.com/specs/avid-armor-usv20-chamber-vacuum-sealer-specs/ - Avid Armor USV20 Ultra Chamber Vacuum Sealer specs: The Avid Armor USV20 Ultra Chamber Vacuum Sealer is listed at $335.27, with seal bar of 11.5 in, removable, type of Chamber, use of Wet foods. The removable seal bar is the maintenance difference: a chamber machine that seals liquids will eventually need that bar cleaned, and on most units it is not designed to come out. https://kitchengearcalc.com/specs/avid-armor-usv20-ultra-chamber-vacuum-sealer-specs/ - Baratza Encore ESP Coffee Grinder specs: The Baratza Encore ESP Coffee Grinder is listed at $199.95, with burr of 40 mm conical, steps of 40, espresso range, use of Espresso and filter. The cheapest grinder that genuinely holds an espresso grind range. Below this, a good machine is fed by a grinder that cannot dial in. https://kitchengearcalc.com/specs/baratza-encore-esp-coffee-grinder-specs/ - Baratza Encore ESP Pro Coffee Grinder specs: The Baratza Encore ESP Pro Coffee Grinder is listed at $299.95, with burr of Conical, range of Espresso to filter, retention of Reduced. The Pro version of the ESP, with lower retention, which matters when you change beans often rather than run one bag for a month. https://kitchengearcalc.com/specs/baratza-encore-esp-pro-coffee-grinder-specs/ - Beelicious Pro DualCore CVS101 Chamber Vacuum Sealer specs: The Beelicious Pro DualCore CVS101 Chamber Vacuum Sealer is listed at $329.99, with chamber of 6 L, zones of Dual vacuum, use of Liquids and sous vide. Built specifically around liquids and sous vide bags rather than dry storage, which is the use case most chamber marketing ignores. https://kitchengearcalc.com/specs/beelicious-pro-dualcore-cvs101-chamber-vacuum-sealer-specs/ - Breville Barista Express Espresso Machine specs: The Breville Barista Express Espresso Machine is listed at $685.00, with grinder of Conical burr, built in, portafilter of 54 mm, model of BES870XL. The machine that made home espresso normal. Built in grinder, manual tamp, and a steam wand you have to learn rather than a button. https://kitchengearcalc.com/specs/breville-barista-express-espresso-machine-specs/ - Breville Barista Express Impress specs: The Breville Barista Express Impress is listed at $799.95, with grinder of Built in, tamp of Assisted lever, model of BES876BSS. The Barista Express with an assisted tamp lever, which removes the single most common source of a bad shot for a beginner. https://kitchengearcalc.com/specs/breville-barista-express-impress-specs/ - Breville Barista Pro Espresso Machine specs: The Breville Barista Pro Espresso Machine is listed at $834.00, with heating of ThermoJet, 3 second, grinder of Built in, model of BES878BSS. The ThermoJet heater reaches brew temperature in about three seconds, which is the real difference from the Barista Express underneath. https://kitchengearcalc.com/specs/breville-barista-pro-espresso-machine-specs/ - Breville Barista Touch Impress specs: The Breville Barista Touch Impress is listed at $1,389.99, with interface of Touchscreen, tamp of Assisted, milk of Automatic steaming. Assisted tamping plus automatic milk texturing. Expensive, and the honest question is whether you want to learn espresso or just drink it. https://kitchengearcalc.com/specs/breville-barista-touch-impress-specs/ - Breville Combi Wave 3-in-1 specs: The Breville Combi Wave 3-in-1 is listed at $499.95, with functions of Microwave, air fry, oven, body of Brushed stainless, element of Convection. One box replacing a microwave, an air fryer and a countertop oven, which is the case for it in a kitchen that has run out of counter. https://kitchengearcalc.com/specs/breville-combi-wave-3-in-1-specs/ - Breville Joule Oven Air Fryer Pro specs: The Breville Joule Oven Air Fryer Pro is listed at $499.95, with functions of App connected, element of Element iQ, body of Brushed stainless. The connected version of the Smart Oven Pro. The hardware is the draw; treat the app as a convenience rather than the reason to spend the extra. https://kitchengearcalc.com/specs/breville-joule-oven-air-fryer-pro-specs/ - Breville Joule Turbo Sous Vide specs: The Breville Joule Turbo Sous Vide is listed at $237.07, with power of 1100 W, control of App only, size of Smallest full power unit. Small enough to live in a drawer and strong enough for a full bath, with the tradeoff that there is no display on the device: the phone is the interface. https://kitchengearcalc.com/specs/breville-joule-turbo-sous-vide-specs/ - Breville Smart Oven Air Fryer Pro specs: The Breville Smart Oven Air Fryer Pro is listed at $399.95, with functions of 13, element of Element iQ convection, interior of Fits a 14 in pizza. The countertop oven that behaves like a real oven: element control front to back rather than one heat setting, and enough interior to roast for four. https://kitchengearcalc.com/specs/breville-smart-oven-air-fryer-pro-specs/ - Breville Smart Oven Air Fryer specs: The Breville Smart Oven Air Fryer is listed at $349.95, with functions of 11, element of Element iQ, size of Smaller than the Pro. The Pro minus the dehydrate cycle and some interior height, and the better buy if you are not roasting whole chickens. https://kitchengearcalc.com/specs/breville-smart-oven-air-fryer-specs/ - CHEF iQ Sense Smart Wireless Thermometer, 3 Probes specs: The CHEF iQ Sense Smart Wireless Thermometer, 3 Probes is listed at $129.93, with probes of 3 ultra thin, connection of WiFi, unlimited range, hub of Included. Three thin probes and a WiFi hub, so you can leave the house during a long cook and still see the curve. https://kitchengearcalc.com/specs/chef-iq-sense-smart-wireless-thermometer-3-probes-specs/ - Cosori Food Dehydrator, 10 Stainless Trays specs: The Cosori Food Dehydrator, 10 Stainless Trays is listed at $299.99, with trays of 10 stainless, area of 16.2 sq ft, airflow of Rear fan. Sixteen square feet of tray, which is a harvest sized machine rather than a jerky sized one. https://kitchengearcalc.com/specs/cosori-food-dehydrator-10-stainless-trays-specs/ - Cosori Food Dehydrator, 6 Stainless Trays specs: The Cosori Food Dehydrator, 6 Stainless Trays is listed at $143.97, with trays of 6 stainless, area of 6.5 sq ft, airflow of Rear fan. A rear mounted fan dries every tray at the same rate, which is why you do not have to rotate trays the way stacked round dehydrators demand. https://kitchengearcalc.com/specs/cosori-food-dehydrator-6-stainless-trays-specs/ - Cosori Iconic Stainless Steel Air Fryer, 6.5 Quart specs: The Cosori Iconic Stainless Steel Air Fryer, 6.5 Quart is listed at $249.00, with capacity of 6.5 qt, body of Stainless, coating of PFAS free ceramic. Stainless outside, ceramic inside. Priced against the small ovens rather than the plastic bodied fryers, and it looks it. https://kitchengearcalc.com/specs/cosori-iconic-stainless-steel-air-fryer-6-5-quart-specs/ - Cosori TurboBlaze Air Fryer, 6 Quart specs: The Cosori TurboBlaze Air Fryer, 6 Quart is listed at $119.99, with capacity of 6 qt, coating of PFAS free ceramic, functions of 9. A ceramic, PFAS free basket, which is the reason to pick it over the Ninja equivalents if coating chemistry matters to you. https://kitchengearcalc.com/specs/cosori-turboblaze-air-fryer-6-quart-specs/ - Cuisinart CSO-300N Convection Steam Oven specs: The Cuisinart CSO-300N Convection Steam Oven is listed at $380.99, with modes of Steam, convection, combo, body of Stainless, reservoir of Refillable. The long running benchmark countertop combi: steam only, convection only, or both together, which is the combination that gives bread an oven spring a home oven cannot. https://kitchengearcalc.com/specs/cuisinart-cso-300n-convection-steam-oven-specs/ - De'Longhi La Specialista Arte Evo specs: The De'Longhi La Specialista Arte Evo is listed at $679.00, with grinder of Built in, 8 settings, wand of Manual steam, type of Semi automatic. A built in grinder and a manual wand, which is the combination most people actually want at this price. https://kitchengearcalc.com/specs/de-longhi-la-specialista-arte-evo-specs/ - De'Longhi La Specialista Maestro specs: The De'Longhi La Specialista Maestro is listed at $831.97, with grinder of Built in, milk of Automatic and manual, type of Semi automatic. The top La Specialista, with both automatic milk and a manual wand so you can learn without being locked out of the easy path. https://kitchengearcalc.com/specs/de-longhi-la-specialista-maestro-specs/ - Duxtop Double Induction Cooktop 9620LS specs: The Duxtop Double Induction Cooktop 9620LS is listed at $217.02, with zones of 2, power of 1800 W total, display of LCD. Two zones on one plug, which means the total wattage is shared. Running both hard at once is slower than running either alone. https://kitchengearcalc.com/specs/duxtop-double-induction-cooktop-9620ls-specs/ - Duxtop Portable Induction Cooktop 9600LS specs: The Duxtop Portable Induction Cooktop 9600LS is listed at $116.99, with power of 1800 W, steps of 20 power, 20 temp, display of LCD. Twenty steps rather than the usual ten, which is what makes it usable for holding a temperature rather than just boiling. https://kitchengearcalc.com/specs/duxtop-portable-induction-cooktop-9600ls-specs/ - Duxtop Professional Portable Induction Cooktop P961LS specs: The Duxtop Professional Portable Induction Cooktop P961LS is listed at $167.99, with power of 1800 W, body of Stainless, steps of 20 power, 20 temp. The stainless bodied professional version, built to be wiped down daily rather than stored in a cupboard. https://kitchengearcalc.com/specs/duxtop-professional-portable-induction-cooktop-p961ls-specs/ - Excalibur Performance Series Food Dehydrator, 10 Tray specs: The Excalibur Performance Series Food Dehydrator, 10 Tray is listed at $379.99, with trays of 10, control of Adjustable temperature, shape of Square, horizontal flow. The square box with horizontal airflow that every long form drying guide is written around. https://kitchengearcalc.com/specs/excalibur-performance-series-food-dehydrator-10-tray-specs/ - Excalibur Select Series Food Dehydrator specs: The Excalibur Select Series Food Dehydrator is listed at $179.99, with control of Adjustable temperature, flow of Horizontal, use of Jerky and fruit. The cheaper Excalibur, with the same horizontal airflow that makes the brand worth the premium in the first place. https://kitchengearcalc.com/specs/excalibur-select-series-food-dehydrator-specs/ - Gaggia Classic Evo Pro Espresso Machine specs: The Gaggia Classic Evo Pro Espresso Machine is listed at $499.00, with portafilter of 58 mm commercial, grinder of None, buy separately, body of Steel. A commercial 58 mm portafilter in a home machine, endlessly modifiable, and completely dependent on you owning a real grinder. https://kitchengearcalc.com/specs/gaggia-classic-evo-pro-espresso-machine-specs/ - Gasbye Chamber Vacuum Sealer, 5.3 Quart specs: The Gasbye Chamber Vacuum Sealer, 5.3 Quart is listed at $369.99, with chamber of 5.3 qt, seal bar of 11.5 in, replaceable, seal of Double. Double seal and a replaceable bar. Double sealing matters most on liquids, where a single weld is the thing that fails weeks later in the freezer. https://kitchengearcalc.com/specs/gasbye-chamber-vacuum-sealer-5-3-quart-specs/ - Inkbird ISV-300W Immersion Circulator specs: The Inkbird ISV-300W Immersion Circulator is listed at $120.99, with control of WiFi and app, rating of IPX7, display of On device. The step up in the Inkbird line, and the one to pick if you want app control without giving up an on device display. https://kitchengearcalc.com/specs/inkbird-isv-300w-immersion-circulator-specs/ - Instant Pot Duo Crisp, 8 Quart specs: The Instant Pot Duo Crisp, 8 Quart is listed at $189.99, with capacity of 8 qt, functions of 11, lids of Pressure and air fry. The eight quart version, and the size to buy if you batch cook rather than cook dinner. https://kitchengearcalc.com/specs/instant-pot-duo-crisp-8-quart-specs/ - Instant Pot Duo Crisp Ultimate, 6.5 Quart specs: The Instant Pot Duo Crisp Ultimate, 6.5 Quart is listed at $219.95, with capacity of 6.5 qt, functions of 13, lids of Pressure and air fry. Pressure cooker and air fryer with two lids, which genuinely does replace two appliances if counter space is the binding constraint. https://kitchengearcalc.com/specs/instant-pot-duo-crisp-ultimate-6-5-quart-specs/ - Instant Pot Duo Plus, 6 Quart specs: The Instant Pot Duo Plus, 6 Quart is listed at $159.67, with capacity of 6 qt, functions of 9, display of Larger than Duo. The Duo with a readable display and a sous vide setting that is fine for eggs and not accurate enough for a steak. https://kitchengearcalc.com/specs/instant-pot-duo-plus-6-quart-specs/ - Instant Pot Pro Plus, 6 Quart specs: The Instant Pot Pro Plus, 6 Quart is listed at $229.95, with capacity of 6 qt, functions of 10, control of App connected. Adjustable pressure levels and a genuinely quiet steam release, which is the upgrade you notice every single cook. https://kitchengearcalc.com/specs/instant-pot-pro-plus-6-quart-specs/ - Instant Pot Rio Wide, 7.5 Quart specs: The Instant Pot Rio Wide, 7.5 Quart is listed at $139.95, with capacity of 7.5 qt, shape of Wide base, release of WhisperQuiet. A wide short pot rather than a tall narrow one, so a whole chicken or a flat brisket fits without being wedged. https://kitchengearcalc.com/specs/instant-pot-rio-wide-7-5-quart-specs/ - Instant Vortex Air Fryer, 10 Quart specs: The Instant Vortex Air Fryer, 10 Quart is listed at $139.99, with capacity of 10 qt, type of Single basket, brand of Instant Brands. Ten quarts in one basket rather than two, which suits a single large tray better than a DualZone does. https://kitchengearcalc.com/specs/instant-vortex-air-fryer-10-quart-specs/ - Magic Mill Pro Food Dehydrator, 7 Trays specs: The Magic Mill Pro Food Dehydrator, 7 Trays is listed at $149.99, with trays of 7 full size, power of 600 W, fan of Rear. Six hundred watts behind a rear fan, which is more drive than most machines in this price band. https://kitchengearcalc.com/specs/magic-mill-pro-food-dehydrator-7-trays-specs/ - MEATER Pro Duo Wireless Thermometer specs: The MEATER Pro Duo Wireless Thermometer is listed at $179.99, with probes of 2, sensors of 6 per probe, max of 1000 F ambient. Fully wireless probes with no trailing cable, which is what you want in an air fryer basket or a closed combi oven. https://kitchengearcalc.com/specs/meater-pro-duo-wireless-thermometer-specs/ - MiiCoffee DF54 Single Dose Grinder specs: The MiiCoffee DF54 Single Dose Grinder is listed at $229.00, with burr of 54 mm, dosing of Single dose, adjust of Stepless. The 54 mm little brother of the DF64, and the cheapest stepless single dose grinder worth buying. https://kitchengearcalc.com/specs/miicoffee-df54-single-dose-grinder-specs/ - MiiCoffee DF64 II Single Dose Grinder specs: The MiiCoffee DF64 II Single Dose Grinder is listed at $399.00, with burr of 64 mm flat, dosing of Single dose, adjust of Stepless. A 64 mm flat burr, single dose, stepless. This is the point where the grinder stops being the limit on your shot. https://kitchengearcalc.com/specs/miicoffee-df64-ii-single-dose-grinder-specs/ - Ninja Air Fryer Pro XL, 6.5 Quart specs: The Ninja Air Fryer Pro XL, 6.5 Quart is listed at $189.99, with capacity of 6.5 qt, functions of 7, model of AF182. A litre more basket than the Max XL for roughly the same footprint, which is the whole argument for it. https://kitchengearcalc.com/specs/ninja-air-fryer-pro-xl-6-5-quart-specs/ - Ninja AutoBarista Fully Automatic Espresso specs: The Ninja AutoBarista Fully Automatic Espresso is listed at $899.99, with drinks of 10 one touch, type of Fully automatic, model of AE1001. The AutoBarista with three fewer drink presets. Same grinder and brew unit, so the gap is narrower than the price gap suggests. https://kitchengearcalc.com/specs/ninja-autobarista-fully-automatic-espresso-specs/ - Ninja AutoBarista Pro Fully Automatic Espresso specs: The Ninja AutoBarista Pro Fully Automatic Espresso is listed at $949.99, with drinks of 13 one touch, type of Fully automatic, model of AE1051. A bean to cup machine: it grinds, doses, tamps, brews and steams without you touching anything, which is the opposite philosophy to a Gaggia. https://kitchengearcalc.com/specs/ninja-autobarista-pro-fully-automatic-espresso-specs/ - Ninja Combi 14-in-1 Multicooker and Air Fryer Oven specs: The Ninja Combi 14-in-1 Multicooker and Air Fryer Oven is listed at $249.95, with functions of 14, modes of Steam, air fry, bake, model of SFP701. Ninja's indoor combi: steam and convection together in a countertop box, and the one Ninja to look at if you want steam rather than another basket fryer. https://kitchengearcalc.com/specs/ninja-combi-14-in-1-multicooker-and-air-fryer-oven-specs/ - Ninja CREAMi Scoop and Swirl 13-in-1 specs: The Ninja CREAMi Scoop and Swirl 13-in-1 is listed at $349.00, with programs of 13, model of NC701, output of Soft serve dispensing. The top of the line: it dispenses soft serve as well as processing a hard pint, which is a genuinely different machine rather than a colour change. https://kitchengearcalc.com/specs/ninja-creami-scoop-and-swirl-13-in-1-specs/ - Ninja CREAMi XL Deluxe 11-in-1 specs: The Ninja CREAMi XL Deluxe 11-in-1 is listed at $239.19, with programs of 11, model of NC501, pint of 24 oz XL. XL tubs hold 24 ounces against the standard 16, which is the difference between one dessert and four. https://kitchengearcalc.com/specs/ninja-creami-xl-deluxe-11-in-1-specs/ - Ninja CREAMi XL Deluxe Gen 2 specs: The Ninja CREAMi XL Deluxe Gen 2 is listed at $229.49, with programs of 11, model of NC601, pint of 24 oz XL. The current XL generation, quieter under load than the NC501 and otherwise the same idea. https://kitchengearcalc.com/specs/ninja-creami-xl-deluxe-gen-2-specs/ - Ninja Crispi DualZone Glass Air Fryer specs: The Ninja Crispi DualZone Glass Air Fryer is listed at $379.99, with zones of 2 independent, type of Glass, model of DD101. Two independent glass zones, so a protein and a vegetable that want different temperatures finish at the same moment. https://kitchengearcalc.com/specs/ninja-crispi-dualzone-glass-air-fryer-specs/ - Ninja Crispi Pro Glass Air Fryer specs: The Ninja Crispi Pro Glass Air Fryer is listed at $299.95, with type of Glass container, functions of 6, model of AS101. The Crispi with two more functions and a larger container, and the version worth the jump if you cook for more than two. https://kitchengearcalc.com/specs/ninja-crispi-pro-glass-air-fryer-specs/ - Ninja Foodi DZ302 DualZone Air Fryer, 10 Quart specs: The Ninja Foodi DZ302 DualZone Air Fryer, 10 Quart is listed at $199.99, with capacity of 10 qt, zones of 2 baskets, functions of 6. Same two basket layout without the probe. If you already own an instant read, the saving is real and you lose nothing. https://kitchengearcalc.com/specs/ninja-foodi-dz302-dualzone-air-fryer-10-quart-specs/ - Ninja Foodi DZ550 DualZone Smart XL Air Fryer, 10 Quart specs: The Ninja Foodi DZ550 DualZone Smart XL Air Fryer, 10 Quart is listed at $249.99, with capacity of 10 qt, zones of 2 baskets, probe of Built in thermometer. The DualZone with a cook probe, which is the feature that turns an air fryer from a timer box into something you can actually cook a thick chicken breast in. https://kitchengearcalc.com/specs/ninja-foodi-dz550-dualzone-smart-xl-air-fryer-10-quart-specs/ - Ninja Foodi XL Pro Air Fry Oven specs: The Ninja Foodi XL Pro Air Fry Oven is listed at $249.98, with functions of 10, capacity of Two 12 in pizzas, body of Stainless. An oven shaped air fryer, which is the right shape once you are cooking on sheet pans rather than in a basket. https://kitchengearcalc.com/specs/ninja-foodi-xl-pro-air-fry-oven-specs/ - Ninja HyperHeat 9-in-1 Pressure Cooker, 6.5 Quart specs: The Ninja HyperHeat 9-in-1 Pressure Cooker, 6.5 Quart is listed at $169.99, with capacity of 6.5 qt, functions of 9, model of PC201. Ninja's current pressure cooker, with a faster sear step than the Instant Pot equivalents before you ever bring it up to pressure. https://kitchengearcalc.com/specs/ninja-hyperheat-9-in-1-pressure-cooker-6-5-quart-specs/ - Ninja Luxe Cafe Premier 3-in-1 Espresso Machine specs: The Ninja Luxe Cafe Premier 3-in-1 Espresso Machine is listed at $599.00, with functions of Espresso, drip, cold brew, grinder of Built in, model of ES601. The cheaper Luxe Cafe, and the entry point to a machine that grinds and brews espresso and also makes a pot of coffee. https://kitchengearcalc.com/specs/ninja-luxe-cafe-premier-3-in-1-espresso-machine-specs/ - Ninja Luxe Cafe Pro Series specs: The Ninja Luxe Cafe Pro Series is listed at $749.95, with functions of Espresso, cold brew, hot water, type of Semi automatic, model of ES701. Espresso, drip and rapid cold brew in one machine, with assisted tamping. The cold brew cycle is the genuinely unusual part. https://kitchengearcalc.com/specs/ninja-luxe-cafe-pro-series-specs/ - Nuwave Combi Steam Oven, 16 Quart specs: The Nuwave Combi Steam Oven, 16 Quart is listed at $359.99, with capacity of 16 qt, modes of Steam and convection, body of Stainless. Real injected steam rather than a water tray, at the price where combi cooking stops being a professional only technique. https://kitchengearcalc.com/specs/nuwave-combi-steam-oven-16-quart-specs/ - Nuwave Pro Chef Induction Cooktop specs: The Nuwave Pro Chef Induction Cooktop is listed at $179.99, with power of 1800 W, range of 100 to 575 F, steps of Single degree. Single degree control across a wide range, which is the closest a portable hob gets to the behaviour of a dedicated temperature controller. https://kitchengearcalc.com/specs/nuwave-pro-chef-induction-cooktop-specs/ - ThermoWorks Classic Thermapen specs: The ThermoWorks Classic Thermapen is listed at $105.00, with read time of 3 seconds, accuracy of Plus or minus 0.7 F, battery of Coin cell. The older Thermapen, slower than the ONE and still more accurate than almost everything else on a kitchen counter. https://kitchengearcalc.com/specs/thermoworks-classic-thermapen-specs/ - ThermoWorks Thermapen ONE specs: The ThermoWorks Thermapen ONE is listed at $125.00, with read time of 1 second, accuracy of Plus or minus 0.5 F, rating of IP67. 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. https://kitchengearcalc.com/specs/thermoworks-thermapen-one-specs/ - Toshiba 6-in-1 Compact Steam Oven specs: The Toshiba 6-in-1 Compact Steam Oven is listed at $319.00, with modes of 6 including ferment, type of Convection steam, size of Compact. A dedicated low temperature ferment mode, which is the cheapest reliable proofing box most kitchens can buy. https://kitchengearcalc.com/specs/toshiba-6-in-1-compact-steam-oven-specs/ - Tovala Smart Oven Pro specs: The Tovala Smart Oven Pro is listed at $349.99, with modes of 6 including steam, scan of Barcode cooking, includes of Air fry, bake, broil. Steam and convection in a small footprint. The meal kit scanning is optional and the oven works as a normal combi without it. https://kitchengearcalc.com/specs/tovala-smart-oven-pro-specs/ - Typhur Sync Gold Wireless Thermometer, 2 Probes specs: The Typhur Sync Gold Wireless Thermometer, 2 Probes is listed at $199.99, with probes of 2 slim, sensors of 6, base of Smart with display. Slim probes leave a smaller hole, which matters more in a vacuum bag than it does in a roast. https://kitchengearcalc.com/specs/typhur-sync-gold-wireless-thermometer-2-probes-specs/ - Typhur Sync Gold Wireless Thermometer, 4 Probes specs: The Typhur Sync Gold Wireless Thermometer, 4 Probes is listed at $269.99, with probes of 4 slim, accuracy of Plus or minus 0.5 F, connection of WiFi. Four probes means you can watch several cuts in one bath and see the slowest one, which is the one that decides when the cook is safe. https://kitchengearcalc.com/specs/typhur-sync-gold-wireless-thermometer-4-probes-specs/ - Vesta Precision 12 Inch Chamber Vacuum Sealer specs: The Vesta Precision 12 Inch Chamber Vacuum Sealer is listed at $319.00, with chamber of 5.6 qt, seal length of 12 in, control of Auto vacuum time. Settable vacuum time rather than a fixed cycle, which is what you want when a delicate item needs a shorter pull than a steak. https://kitchengearcalc.com/specs/vesta-precision-12-inch-chamber-vacuum-sealer-specs/ - VEVOR Chamber Vacuum Sealer, 10.2 Inch specs: The VEVOR Chamber Vacuum Sealer, 10.2 Inch is listed at $219.90, with seal length of 10.2 in, sealing power of 260 W, type of Chamber. The cheapest genuine chamber machine worth owning, and the entry point at which sealing liquids stops being a fight. https://kitchengearcalc.com/specs/vevor-chamber-vacuum-sealer-10-2-inch-specs/ - VEVOR Chamber Vacuum Sealer, 12.6 Inch specs: The VEVOR Chamber Vacuum Sealer, 12.6 Inch is listed at $309.90, with seal length of 12.6 in, sealing power of 320 W, type of Chamber. The longer seal bar is about bag width, not power: a 12.6 inch bar takes a full width bag that a 10 inch machine cannot close. https://kitchengearcalc.com/specs/vevor-chamber-vacuum-sealer-12-6-inch-specs/ - Terms of use: The terms under which KitchenGearCalc is provided, what you may do with its content, and the limits of what it warrants. https://kitchengearcalc.com/terms/ - Vacuum seal bag size by job: What size bag each job needs, and which jobs an external sealer simply cannot do. There are 14 pages in this set. Geometry and machine capability. No food safety claims are made here. https://kitchengearcalc.com/vacuum-seal/ - What size vacuum bag for a marinating steak: For a marinating steak, use a bag at least 8 inches wide by 11 inches long. This needs a chamber machine: an external sealer pulls air through the bag opening and will pull the liquid with it. https://kitchengearcalc.com/vacuum-seal/a-marinating-steak-bag-size/ - What size vacuum bag for a pork shoulder: For a pork shoulder, use a bag at least 12 inches wide by 17 inches long. An external sealer needs three inches of clear embossed film above the food, or the seal fails. https://kitchengearcalc.com/vacuum-seal/a-pork-shoulder-bag-size/ - What size vacuum bag for a rack of ribs: For a rack of ribs, use a bag at least 9 inches wide by 19 inches long. An external sealer needs three inches of clear embossed film above the food, or the seal fails. https://kitchengearcalc.com/vacuum-seal/a-rack-of-ribs-bag-size/ - What size vacuum bag for a salmon side: For a salmon side, use a bag at least 9 inches wide by 23 inches long. An external sealer needs three inches of clear embossed film above the food, or the seal fails. https://kitchengearcalc.com/vacuum-seal/a-salmon-side-bag-size/ - What size vacuum bag for a single steak: For a single steak, use a bag at least 7 inches wide by 11 inches long. An external sealer needs three inches of clear embossed film above the food, or the seal fails. https://kitchengearcalc.com/vacuum-seal/a-single-steak-bag-size/ - What size vacuum bag for a whole chicken breast: For a whole chicken breast, use a bag at least 7 inches wide by 12 inches long. An external sealer needs three inches of clear embossed film above the food, or the seal fails. https://kitchengearcalc.com/vacuum-seal/a-whole-chicken-breast-bag-size/ - What size vacuum bag for cheese for long storage: For cheese for long storage, use a bag at least 7 inches wide by 11 inches long. An external sealer needs three inches of clear embossed film above the food, or the seal fails. https://kitchengearcalc.com/vacuum-seal/cheese-for-long-storage-bag-size/ - What size vacuum bag for chicken thighs, four: For chicken thighs, four, use a bag at least 9 inches wide by 13 inches long. An external sealer needs three inches of clear embossed film above the food, or the seal fails. https://kitchengearcalc.com/vacuum-seal/chicken-thighs-four-bag-size/ - What size vacuum bag for coffee beans, one pound: For coffee beans, one pound, use a bag at least 8 inches wide by 13 inches long. An external sealer needs three inches of clear embossed film above the food, or the seal fails. https://kitchengearcalc.com/vacuum-seal/coffee-beans-one-pound-bag-size/ - What size vacuum bag for dry goods, rice or flour: For dry goods, rice or flour, use a bag at least 10 inches wide by 15 inches long. An external sealer needs three inches of clear embossed film above the food, or the seal fails. https://kitchengearcalc.com/vacuum-seal/dry-goods-rice-or-flour-bag-size/ - What size vacuum bag for ground beef, one pound: For ground beef, one pound, use a bag at least 7 inches wide by 11 inches long. An external sealer needs three inches of clear embossed film above the food, or the seal fails. https://kitchengearcalc.com/vacuum-seal/ground-beef-one-pound-bag-size/ - What size vacuum bag for soup or stock: For soup or stock, use a bag at least 8 inches wide by 10 inches long. This needs a chamber machine: an external sealer pulls air through the bag opening and will pull the liquid with it. https://kitchengearcalc.com/vacuum-seal/soup-or-stock-bag-size/ - What size vacuum bag for sous vide bags for the freezer: For sous vide bags for the freezer, use a bag at least 9 inches wide by 14 inches long. An external sealer needs three inches of clear embossed film above the food, or the seal fails. https://kitchengearcalc.com/vacuum-seal/sous-vide-bags-for-the-freezer-bag-size/ - What size vacuum bag for two steaks side by side: For two steaks side by side, use a bag at least 11 inches wide by 13 inches long. An external sealer needs three inches of clear embossed film above the food, or the seal fails. https://kitchengearcalc.com/vacuum-seal/two-steaks-side-by-side-bag-size/ ## How to read the numbers on this site - Safe minimum internal temperatures are quoted from the USDA Food Safety and Inspection Service. They are published figures, not our measurements. - Come-up times are calculated from a one dimensional conduction model where time scales with the square of thickness. They are labelled as calculated and they round long on purpose. - We do not publish pasteurization hold times below the USDA safe minimum internal temperature. Those depend on the FSIS Appendix A lethality tables for a specific product, so our calculators return nothing there and say why. - Nothing on this site comes from cooking test batches. We do not test products in person. ## About - Site: https://kitchengearcalc.com/ - Sitemap: https://kitchengearcalc.com/sitemap-index.xml - Affiliate disclosure: we earn commissions on qualifying purchases, which never changes which product we recommend.