Yes. Though 57.2 degrees Celsius would be more accurate.
135f (57c)
The recommended temperature for cooking shrimp sous vide is 135F (57C).
The recommended internal temperature for a medium rare burger is 130-135F (54-57C).
No, a medium rare steak is not raw. It is cooked to an internal temperature of 130-135F (54-57C), resulting in a warm red center.
The optimal cooking time and temperature for preparing shrimp sous vide is 135F (57C) for 30 minutes.
The recommended cooking temperature for achieving a medium rare filet mignon is 130-135F (54-57C).
The recommended temperature for cooking a medium steak using the sous vide method is 135F (57C).
The ideal temperature for cooking flank steak using the sous vide method is around 130-135F (54-57C).
The recommended internal temperature for cooking a New York steak to perfection is 130-135F (54-57C) for medium-rare or 140-145F (60-63C) for medium.
For the best results when sous vide cooking steak, set the temperature to 130-135F (54-57C) for medium-rare, or 135-145F (57-63C) for medium.
You need to check with your local regulatory agency for their requirements. In the United States, several years ago, the Model Food Code changed the minimum hot holding temperature from 140F (60C) to 135F (57C). The individual states may or may not have adopted the updated Food Code. If you are not in the United States, other rules may apply.
favorit, 135f