Beef : Steak | Roast | Tough Cut
Pork: Chops | Roast | Tough Cut
Chicken: Light | Dark
Turkey: Light | Dark
Fish: Fish
Vegetables: Green | Winter | Potatoes & Root
Fruit: Fruit
The Basics
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
65 °C / 149 °F
1:00 – 3:00
Chicken: Dark Meat Juicy and Tender
75 °C / 167 °F
00:45 – 5:00
Fish: Tender and Flaky
50 °C / 122 °F
00:40 – 1:10
Egg: Poached
64 °C / 147 °F
1:00 – 1:30
Green Vegetables: Tender
82 °C / 180 °F
00:10 – 00:20
Potato Whole: Tender
85 °C / 185 °F
1:30 – 3:00
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 149 °F / 65 °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. But because different veggies cook differently, give ’em a pinch every few minutes to check the texture.
Beef
Steak
Rare
54 °C / 129 °F
1:00 – 2:00
Medium
58 °C / 136 °F
1:00 – 2:00
Well Done
68 °C / 154 °F
1:00 – 2:00
Roast
Rare
56 °C / 133 °F
7:00 – 16:00
Medium Rare
60 °C / 140 °F
6:00 – 14:00
Well Done
70 °C / 158 °F
5:00 – 11:00
Tough Cuts
Rare
55 °C / 131 °F
24:00 – 48:00
Medium Rare
65 °C / 149 °F
16:00 – 24:00
Well Done
85 °C / 185 °F
8:00 – 16:00
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.
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.
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
Chops
Rare
130 °F
1:00 – 3:00
Medium Rare
140 °F
1:00 – 3:00
Well Done
150 °F
1:00 – 3:00
Roast
Rare
58 °C / 136 °F
3:00 – 5:30
Medium Rare
62 °C / 144 °F
3:00 – 4:00
Well Done
70 °C / 158 °F
3:00 – 3:30
Tough Cuts
Rare
60 °C / 140 °F
8:00 – 24:00
Medium Rare
68 °C / 154 °F
8:00 – 24:00
Well Done
85 °C / 185 °F
8:00 – 16:00
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.
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.
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
Light Meat
Super-Supple
60 °C / 140 °F
1:00 – 3:00
Tender and Juicy
65 °C / 149 °F
1:00 – 3:00
Well Done
75 °C / 167 °F
1:00 – 3:00
Dark Meat
Tender
65 °C / 149 °F
00:45 – 5:00
Falling Off The Bone
75 °C / 167 °F
00:45 – 5:00
Chicken
Breasts cooked at 149 °F / 65 °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.
Turkey
Light Meat
55 °C / 130 °F
12:00 – 24:00
Dark Meat
65 °C / 150 °F
12:00 – 2400
Sear turkey first, then bag for sous-vide. Sprinkle salt/sugar mix before sealing. Cook dark meat a day ahead of time, then reheat in white meat bath. Sear everything a second time after sous-vide.
Fish
Tender
40 °C / 104 °F
00:40 – 1:10
Tender and Flaky
50 °C / 122 °F
00:40 – 1:10
Well Done
55 °C / 131 °F
00:40 – 1:10
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
Green Vegetables
82 °C / 180 °F
00:10 – 00:20
Winter Squash
85 °C / 185 °F
1:00 – 3:00
Potatoes & Root Vegetables
85 °C / 185 °F
2:00 – 3:00
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, give ’em a pinch every few minutes to check the texture.
Fruit
Warm & Ripe
68 °C / 154 °F
1:45 – 2:30
Cooked to Soft (for purees, etc.)
85 °C / 185 °F
0:30 – 1:30
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.