Sous Vide Reference

QUICK REFERENCE

Item

Temperature

Best Time

Max Time

Beef: Steak Rare

54 °C / 129 °F

1:00

2:00

Beef: Roast Medium Rare

60 °C / 140 °F

6:00

14:00

Pork: Chop Medium Rare

62 °C / 144 °F

1:00

3:00

Chicken: Light Meat Juicy and Tender

70 °C / 158 °F

1:00

3:00

Chicken: Dark Meat Juicy and Tender

75 °C / 167 °F

:45

5:00

Fish: Tender and Flaky

50 °C / 122 °F

:40

1:10

Egg: Poached

64 °C / 147 °F

1:00

1:30

Green Vegetables: Tender

82 °C / 180 °F

:10

:20

Potato Whole: Tender

85 °C / 185 °F

1:30

3:00

 QUICK REFERENCE – NOTES

Beef:

Steaks include tender beef cuts like
New York strip, rib eye, sirloin, etc.  When cooking whole beef roasts, such
as prime rib, we opt for a slightly higher temperature for a nice,
fork-tender texture.

Pork:

Use this time-and-temp combo for
anything marked chop or loin—whether it’s bone-in or boneless, fatty or lean.
The meat will be juicy and tender, with a blush of rosy color.

Chicken:

Cooked at 158 °F / 70 °C for an hour,
chicken breasts will emerge juicy and tender. For tender, boneless chicken
thighs, cook at 167 °F / 75 °C for 45 minutes.

Fish:

The magic temperature for almost any
type of fish is 122 °F / 50 °C—it works for everything from salmon to cod to
halibut to snapper to branzino. For even cooking, portion fish into
individual servings before packaging.

Vegetables:

Cooked at 180 °F / 82 °C for 10
minutes, green vegetables such as asparagus will come out bright and crunchy.
Different veggies cook differently.  Pinch every few minutes to check the
texture.  Blanch green vegetables in boiling water for 10 seconds then chill
them in an ice bath before adding to the bag to retain the green color. 

BEEF

Item

Result

Temperature

Best Time

Max Time

Beef Steak

Rare

54 °C / 129 °F

1:00

2:00

Beef Steak

Medium

58 °C / 136 °F

1:00

2:00

Beef Steak

Well Done

68 °C / 154 °F

1:00

2:00

Beef Roast

Rare

56 °C / 133 °F

7:00

16:00

Beef Roast

Medium Rare

60 °C / 140 °F

6:00

14:00

Beef Roast

Well Done

70 °C / 158 °F

5:00

11:00

Beef Tough Cuts

Rare

55 °C / 131 °F

24:00

48:00

Beef Tough Cuts

Medium Rare

65 °C / 149 °F

24:00

24:00

Beef Tough Cuts

Well Done

85 °C / 185 °F

8:00

16:00

BEEF NOTES

Beef Steak:

Think tender cuts like rib eye, New York strip, and sirloin. These
times and temps are based on 1 in (2.5 cm) pieces, but a skinnier steak won’t
overcook in the bath. Be careful when searing, however, as it’s easy to
overcook thin pieces.

Beef Roast:

We like to cook whole roasts—large tender cuts often labeled under
names like prime rib or rib roast—at a slightly higher temperature than
steaks in order to achieve the optimal texture.

Beef Tough Cuts:

Here’s where sous vide shines brightest—you’ll be blown away the
first time you slowly cook a cheaper cut like brisket or chuck, converting it
into something with great flavor and texture.

PORK

Item

Result

Temperature

Best Time

Max Time

Pork Chops

Rare

58 °C / 136 °F

1:00

3:00

Pork Chops

Medium Rare

62 °C / 144 °F

1:00

3:00

Pork Chops

Well Done

70 °C / 158 °F

1:00

3:00

Pork Roast

Rare

58 °C / 136 °F

3:00

5:30

Pork Roast

Medium Rare

62 °C / 144 °F

3:00

4:00

Pork Roast

Well Done

70 °C / 158 °F

3:00

3:30

Pork Tough Cuts

Rare

60 °C / 140 °F

8:00

24:00

Pork Tough Cuts

Medium Rare

68 °C / 154 °F

8:00

24:00

Pork Tough Cuts

Well Done

85 °C / 185 °F

8:00

16:00

PORK NOTES:

Pork Chop:

This is the way to cook any pork marked “chop” or “loin” to get great
results—whether your meat is fatty or lean, boneless or bone-in.

Pork Roast:

We cook pork roast at the same temperature as we do individual
chops—it just takes a while longer. Brine your roast ahead of time for even
more flavor.

Pork Tough Cuts:

Cheaper cuts like pork belly and shoulder need some time to cook in
the bath but come out spectacularly tender and full of flavor.

CHICKEN

Item

Result

Temperature

Best Time

Max Time

Chicken Light Meat

Super-Supple

60 °C / 140 °F

1:00

3:00

Chicken Light Meat

Tender / Juicy

70 °C / 158 °F

1:00

3:00

Chicken Light Meat

Well Done

75 °C / 167 °F

1:00

3:00

Chicken Dark Meat

Tender

65 °C / 149 °F

:45

5:00

Chicken Dark Meat

Fall Off Bone

75 °C / 167 °F

:45

5:00

CHICKEN NOTES

Chicken Breasts:

Cooked at 158 °F / 70 °C are a crowd-pleaser; try them at 140 °F / 60 °C for a novel texture that’s great for chilled chicken salads.

Boneless chicken thighs:

Will cook through in about 45 minutes, but to give whole bone-in legs
a braisey texture, leave them in the water for three hours.

FISH

Item

Result

Temperature

Best Time

Max Time

Fish

Tender

40 °C / 104 °F

:40

1:10

Fish

Tender and Flaky

50 °C / 122 °F

:40

1:10

Fish

Well Done

55 °C / 131 °F

:40

1:10

FISH NOTES

Fish

We cook most fish at 122 °F / 50 °C to get that great tender, flaky
texture. You can cook several pieces in the same bag, but don’t crowd them.
If you have a large whole fish, break it down to help it cook evenly.

Note:

Cook times are based on filets that are about 1 in (2.5 cm) thick.
When preparing thinner pieces—from the tail, say—you may want to take fish
out about 10 minutes early. If you’ve got a fat guy, you may need to tack on
an extra 10 to 20 minutes. Feel free to check as you go; you can always toss
fish back in the bath and keep cooking.

VEGETABLES

Item

Temperature

Best Time

Max Time

Green Vegetables

82 °C / 180 °F

:10

:20

Winter Squash

85 °C / 185 °F

1:00

3:00

Potatoes & Root Vegetables

85 °C / 185 °F

2:00

3:00

VEGETABLE NOTES

Root Vegetables

While this time and temp combo will work for a variety of root
vegetables, keep in mind that the results can vary depending on the source of
the veg. The woody carrots you find at a lot of supermarkets, for instance,
will soften way more slowly than organic farmers’ market fare.

Green Vegetables

Cooked at 180 °F / 82 °C for 10 minutes, green vegetables such as
asparagus will come out bright and crunchy. But because different veggies
cook differently, pinch every few minutes to check the texture.

FRUIT

Item

Result

Temperature

Best Time

Max Time

Fruit

Warm & Ripe

68 °C / 154 °F

1:45

2:30

Fruit

Cooked to Soft (for purees, etc.)

85 °C / 185 °F

00:30

1:30

FRUIT NOTES

Fruit

Ripen berries, peaches, plums and other fruits at 68 °C / 154 °F for
a lovely warm topping to desserts, breakfast pastries, or savory dishes.  To
thoroughly cook stone fruits and such for making purées, cook at 85 °C / 185
°F.

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