Calcolatore Tempo Sous Vide — Formula
## 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**:
- Rare: 130°F (54°C)
- Medium-rare: 137°F (58°C)
- Medium: 140°F (60°C)
**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.
### 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**:
- Rare: 130°F (54°C)
- Medium-rare: 137°F (58°C)
- Medium: 140°F (60°C)
**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.
Esempio Risolto
Cook a 1-inch medium-rare steak sous vide.
- Temperature = 120 + 2 x 10 = 140°F (this is a simplified estimate; adjust to preference).
- Celsius = (140 - 32) x 5/9 = 60.0°C.
- Minimum time = 1.5 hours.
- Maximum time = 3 hours.
- Sear in a hot pan for 60 seconds per side after the bath for a crispy crust.