Sous Vide Time & Temperature Calculator
Calculate sous vide cooking time and temperature for different proteins. Select the cut and desired doneness for precise results.
Water Bath Temperature
140 °F
How Sous Vide Cooking Works
The Principle
Sous vide cooks food in a precisely controlled water bath. The food reaches exactly the water temperature, so it cannot overcook. Time determines tenderness, not doneness.
Temperature Guidelines
Steak:
Chicken Breast: 145-165°F (63-74°C) Pork Chop: 140-170°F (60-77°C) Salmon: 120-140°F (49-60°C)
Time Range
Sous vide has a wide time window. Food is safe and properly cooked at the minimum time, and remains excellent up to the maximum time.
Example Calculation
Cook a 1-inch medium-rare steak sous vide.
- 01Temperature = 120 + 2 x 10 = 140°F (this is a simplified estimate; adjust to preference).
- 02Celsius = (140 - 32) x 5/9 = 60.0°C.
- 03Minimum time = 1.5 hours.
- 04Maximum time = 3 hours.
- 05Sear in a hot pan for 60 seconds per side after the bath for a crispy crust.
Frequently Asked Questions
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