🌡️ Sous Vide Temperature & Time Guide
Complete reference for precise sous vide cooking — temperatures, times, and thickness adjustments for every protein and vegetable.
Reference Table
| Protein | Cut / Type | Doneness | Temp (°C) | Temp (°F) | Min Time | Max Time | Notes |
|---|
Thickness Time Adjuster
Sous vide cook time scales with thickness². For each extra mm of thickness beyond the reference, add approximately 4 min/mm².
⚠️ Food Safety Note: These times represent a balance of texture and safety. For pasteurization, chicken and pork must reach internal temperatures sufficient to eliminate pathogens — typically 74°C (165°F) instantly, or 63°C (145°F) held for 4+ minutes. Lower temperatures require longer hold times. Always use a calibrated circulator and sealed bags. Consult USDA guidelines for immunocompromised individuals.
How to Use This Guide
Temperature controls the final doneness and texture. Time controls tenderization — longer times break down collagen in tough cuts. You cannot over-cook by temperature alone, but you can over-tenderize (meat becomes mushy if left too long).
Thickness matters: The time to reach equilibrium scales with thickness squared (D²). Use the adjuster above when your cut differs from the reference thickness.
Finishing: Always sear proteins after sous vide for Maillard browning. Pat dry thoroughly before searing in a screaming-hot cast iron pan for 45–60 seconds per side.