| Sort |
Detail |
Explanation |
| Beef |
Steak |
Rare |
54 |
01:00 |
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. |
| Medium |
58 |
01:00 |
| Well Done |
68 |
01:00 |
| Roast |
Rare |
56 |
07:00 |
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. |
| Medium |
60 |
06:00 |
| Well Done |
70 |
05:00 |
| Tough Cuts |
Rare |
55 |
23:59 |
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. |
| Medium |
65 |
23:59 |
| Well Done |
85 |
08:00 |
| Pork |
Chops |
Rare |
58 |
01:00 |
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. |
| Medium |
62 |
01:00 |
| Well Done |
70 |
01:00 |
| Roast |
Rare |
58 |
03:00 |
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. |
| Medium |
62 |
03:00 |
| Well Done |
70 |
03:00 |
| Tough Cuts |
Rare |
60 |
08:00 |
Cheaper cuts like pork belly and shoulder need some time to cook in the bath but come out spectacularly tender and full of flavor. |
| Medium |
68 |
08:00 |
| Well Done |
85 |
08:00 |
| Chicken |
Light meat |
Supple |
60 |
01:00 |
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. |
| Tender |
65 |
01:00 |
| Well Done |
75 |
01:00 |
| Dark Meat |
Tender |
65 |
00:45 |
|
| Off the bone |
75 |
00:45 |
| Lamb |
Rack of lamb |
Rare |
52 |
2:00 |
Smaller New Zealand or Australian lamb needs only around 45 minutes to cook, at a minimum. Larger American lamb should be cooked for a minimum of one hour. Lamb rack cooked under 54C should not be cooked for longer than two and a half hours at a time, for food-safety reasons. |
| Mediam |
57 |
03:00 |
| Well Done |
63 |
03:40 |
| Fish |
|
Tender |
40 |
00:40 |
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. |
| 2.5 thick |
Flaky |
50 |
00:40 |
|
| +- 10 minutes |
Well Done |
55 |
00:40 |
|
| Veggies |
Green |
|
82 |
00:10 |
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. |
| Winter Squash |
85 |
01:00 |
|
| Potato and root |
85 |
02:00 |
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. |
| Potato whole |
85 |
01:30 |
|
| Fruit |
Warm |
|
68 |
01:45 |
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 |
| Soft (puree) |
85 |
00:30 |
| Egg |
Poached |
|
64 |
01:00 |
|