Sous Vide

Temperatures corresponding to rare, medium-rare and medium in meat and fish.

http://www.cookingissues.com/2010/02/12/sous-vide-and-low-temp-primer-part-i/

http://www.seriouseats.com/2010/04/sous-vide-basics-low-temperature-chicken.html

http://www.cookingissues.com/uploads/Low_Temp_Charts.pdf

http://www.fsis.usda.gov/oa/fr/95033F-a.htm

http://www.fsis.usda.gov/OPPDE/rdad/FSISNotices/RTE_Poultry_Tables.pdf