This site uses Akismet to reduce spam. These charts include a complete list of sous vide cooking times and temperature for all categories of food, for successful results. But you do need to give the meat time for the heat to reach the center. Cooking sous vide based on thickness basically tells you the minimum time you can cook a piece of meat to ensure it is safe and comes up to temperature in the middle. Times were extrapolated from the descriptions in Baldwin's Practical Guide to Sous Vide as well as Nathan's tables on eGullet and a few other sources. Time/temperature recommendations on the web are all over the place. If you have some other type of meat (moose, bear, rabbit, etc.) If you leave it in longer, the meat will slowly become more tender. Sous vide literally means “under vacuum” in French. The times shown are also minimum times and food can be, and sometimes needs to be, left in for longer periods in order to fully tenderize the meat. The advantage is that the meat will be more flavorful and less expensive than buying tender meat.

Steak, Tenderloin You may note that these times are shorter than in some other sources.
With sous-vide you can cook a hamburger medium rare (pink inside) and still pasteurize it, so it will be safe to eat. Sous vide chicken is almost always cooked until it is pasteurized.


I also offer a free, printable version of these charts if you sign up for my free Exploring Sous Vide email course. If you cooked some type of meat sous-vide and you are not happy with the result, this is how you adjust the cooking time or temperature the next time you prepare that same type of meat. Fish cooked sous-vide is difficult to sear without having it fall apart.

- Ask Jason, Modernist Cooking Made Easy: Getting Started, Modernist Cooking Made Easy: The Whipping Siphon, Other Sous Vide and Modernist Cooking Blog.

Here are some examples: Because the cooking times are so long, the meat is always pasteurized.

Stefan, I’ve used these guidelines several times now with great success, but now I have a question. To decide upon the time and temperature, you will have to take the following factors into account: The guidelines below take all of these factors into account. These times are for meat that has been in the refrigerator, for frozen meat add some extra time. flavorful veggies… and so much more. This also means that the size (thickness) doesn’t matter.

These sous vide times will help you determine how long you need to cook fatty fish in order for it to be brought up to temperature. I show the largest value in the chart. You can read more about sous vide cooking and how it works here: https://bluejeanchef.com/cooking-school/collections/sous-vide/, Your email address will not be published. It will not pasteurize the fish, so make sure you use high quality fish you would be comfortable eating raw. There are other references online that talk about cook times vs thickness. Frozen will take longer. If you want to cook a piece of food at a lower temperature, you can cut it into smaller portions so it heats more quickly.

When using standard techniques, poultry can take between 25-45 minutes to roast and it is prone to becoming dry or unpleasant to eat. ( Log Out /  You can usually leave it in for hours before it becomes too tender (mushy). Sous Vide Time Chart.

oil. You can cook them to the traditional doneness with the “fall-off-the-bone” texture by setting the temperature at over 160 °F and cooking for more 24 hours. Happy holidays! you can use these heating charts as long as you remember it is not pasteurizing the meat.

The time it takes for the core of the food to reach the desired temperature in a sous-vide depends on the thickness, not on the weight.

I’ve adapted this chart from the huge tables in Modernist Cuisine. I recommend to change only variable at a time, as otherwise you won’t know what made the difference.

The time depends on the thickness and the shape: slab (like a steak), cylinder (like a sausage) or sphere (like a ball or cube). – Ask Jason, How to Get Decent Skin on Your Sous Vide Porchetta - Ask Jason, Mistakes Made in Designing Sous Vide Machines, How Do You Reheat Precooked Chilled Sous Vided Foods?

ever again.

Anova Sous Vide Time & Temperature Guide by J. Kenji López-Alt. View the charts or print the download versions for a quick reference. I think a next step would be a spreadsheet or app in which one could input the variables of weight, thickness, cut and be returned a temperature and time.

The density of the food matters a lot, which is one reason beef heats differently than chicken. Regardless, I’m always fascinated to read about different cooking techniques and the benefits from using them. I’m pleased you dealt with the issue of ‘tough meat’ and also duck confit.

Because the cooking times are so long, the meat is always pasteurized. Sous vide cooking is a fool-proof way to bring a given food to its perfectly cooked temperature. © 2013 - 2020 Anova Applied Electronics, Inc.

- Amazing Food Made Easy. Eye of Round is one of those cuts that can be cooked at 55C/131F to be served medium rare, tender, and juicy. In the graph you can see that after 30 minutes it is already at 52 degrees, but it will take more than an hour to get above 54. View the charts or print the download versions for a quick reference. It doesn't take into account tenderizing time or any other factors.

Sous vide cooking is at an even lower temperature, so the range of acceptable cooking times is even larger. Sous-Vide Time & Temperature Guides from our expert Chef Enrique Fleischmann Meat, fish, vegetables, fruits, shellfish and much more. Thanks for signing up! Hi Joe, I am very sorry for only responding to this now. Very best wishes, Ed.

This is similar to eggs: once it is hardboiled, you can’t turn it into a softboiled egg anymore. For perfect poached eggs, cook at 145°F for 45 minutes, remove from shell, then gently poach in simmering For tough cuts such as chuck and round steak: For these touch cuts, you have two choices with sous vide method.

Rack of Lamb.

A tough cut of meat will require additional time and/or a higher temperature to become tender.

Join my list today to receive free exclusive offers, fresh recipes, updates and much more from Blue Jean Chef. If you are cooking food longer, remember that food should not be cooked at temperatures less than 130°F (54.4°C) for more than 4 hours. I also offer a free, printable version of these charts if you sign up for my free Exploring Sous Vide email course or my free newsletter. ( Log Out /  This category includes all intact muscle meat of farmed animals except for poultry. Only after a lot more time the meat will become too tender. I provide sous vide times both for frozen and refrigerated foods, in both a cylinder and a slab.

How Long Do You Sous Vide Odd Meats and Proteins? The following sous vide cooking charts provide the corresponding target temperatures for your desired doneness, and the recommended cooking times are provided by food type. If the meat is more done (too grey) than you prefer, next time decrease the temperature. That is because the temperature is low on slow cooking.

Whether you’re new to sous vide cooking or you just want to know the basics, the Anova Time & Use the chart below as a reference and once you have determined what perfection means to you, you can dial it in every time precisely to your liking. Vide Hamburger. If frozen, you can cook it directly from frozen and that will be faster than allowing it to thaw first, but you need to add additional time (30 minutes for 2.5 cm/1 inch thickness, 2 hours for 5 cm/2 inch thickness). So a chuck steak needs to be cooked a lot longer than a filet, even though they are both safe after the same amount of time. FOOD THICKNESS TEMPERATURE TIME; INCH CM °FAHRENHEIT °CELCIUS MINIMUM MAXIMUM; BEEF Tenderloin, Steak, Ribeye, T-Bone, Chops, Cutlets.

The products are sincerely recommended by us and don’t cost a penny more for you. This risk is generally present with poultry and wild game, or with ground meat.

Enter your email address to follow this blog and receive notifications of new posts by email. This tenderizing happens more quickly at 60C/140F than at 55C/131F.

This means that the temperature is determined by how ‘done’ you would like it, and the time by the thickness and shape.