Calculateur de Temps Sous Vide
Calculez le temps de cuisson sous vide pour vos aliments.
Water Bath Temperature
140 °F
Formule
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.
Exemple Résolu
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.
Questions Fréquentes
Do I need to sear after sous vide?
Yes, searing is strongly recommended. Sous vide does not produce browning. A quick sear (60-90 seconds per side in a very hot pan) creates a flavorful crust via the Maillard reaction.
Is it safe to cook at low temperatures?
Yes, as long as the time is sufficient. Pasteurization depends on both temperature and time. At 130°F, beef is pasteurized after about 2.5 hours. The calculator provides safe minimum times.
Can food be left in the bath too long?
Tender cuts (steaks, chicken breast) become mushy after several hours beyond the maximum. Tough cuts (short ribs, chuck) actually benefit from 24-72 hours as the collagen breaks down.
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