低温慢煮时间计算器 — 公式

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.

    计算示例

    Cook a 1-inch medium-rare steak sous vide.

    1. Temperature = 120 + 2 x 10 = 140°F (this is a simplified estimate; adjust to preference).
    2. Celsius = (140 - 32) x 5/9 = 60.0°C.
    3. Minimum time = 1.5 hours.
    4. Maximum time = 3 hours.
    5. Sear in a hot pan for 60 seconds per side after the bath for a crispy crust.