ISO Sous-Vide Time & Temp Chart
I was reading back awhiles ago on DC about times & temps for Sous-Vide, depending upon the type of protein and the thickness of said meat.
Someone, I can't recall who, posted a comment within one of the threads about this laminated card that you held up to the meat and it gave several different choices, ie., frozen, refrigerated, etc.
I've been searching for the past hour and just can't find that!
I could have sworn that I bookmarked that chart, but NOPE!