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Sous Vide

Contents

The Basics 1

Times and Beef

Pork
2

3

Temperatures Chicken 4

Fish 5
Stick it on the fridge and share it with your friends:
Behold, our guide to preparing all your favorite Vegetables 6
foods—from juicy pork chops to tender green
vegetables—exactly the way you like them. Fruit 6

Key

Food Desired doneness Our favorite Last call

Steak Rare 00:01 00:30 4:00 6:00 8:00 12:00 24:00 48:00
1:30 3:00
54° / 129 °F
Ready time 1 day 2 days
Water temperature

ChefSteps
www.chefsteps.com

etc. for a nice. of fish you’ll be cooking. The meat will be the bath before the halibut to snapper to minutes. sirloin. After about 20 such as prime rib. When chop or loin—whether it’s emerge juicy and tender. after that branzino. with a two-hour mark. and will lack the servings before packaging. lose their vibrant hue.com 1 . ChefSteps www. bone-in or boneless. fatty Be sure to take them out of from salmon to cod to minutes. eye. rib combo for anything marked light-meat pieces will number for almost any type optimal texture—softened. soft. fork-tender blush of rosy color. yielding quality we expect from poultry.The Basics Beef: Steak Medium Rare 00:01 00:30 1:00 1:30 2:00 2:30 3:00 4:00 6:00 8:00 12:00 24:00 48:00 58° / 136 °F Beef: Roast Medium Rare 6:00 14:00 60° / 140 °F Pork: Chop Medium Rare 1:00 1:45 62° / 144 °F Chicken: Light Meat Juicy and Tender 1:00 2:00 65° / 149 °F Chicken: Dark Meat Juicy and Tender 1:30 3:00 75° / 167 °F Fish: Tender and Flaky 00:40 1:00 50° / 122 °F Egg: Poached 1:00 2:00 65° / 149 °F Green Vegetables: Tender 00:05 00:20 85° / 185 °F Potato Whole: Tender 1:30 3:00 85° / 185 °F Beef Pork Chicken Fish Vegetables Steaks include tender beef Use this time-and-temp Cooked at 65 °C / 149 °F. they will begin to a slightly higher temperature juicy and tender. but still crunchy—at 5 cooking whole beef roasts. For even cooking. 50 °C / 122 °F is the magic Green vegetables reach their cuts like New York strip. the texture becomes too portion fish into individual texture.chefsteps. we opt for or lean.

converting it careful when pre.com 2 . optimal texture. Be temperature than steaks in hours plus. We like to cook whole Here’s where sous vide New York strip. however. and sirloin.Beef Rare 00:01 00:30 1:00 1:30 2:00 3:00 3:00 4:00 6:00 8:00 12:00 24:00 48:00 STEAK 54° / 129 °F Medium Rare 1:30 3:00 58° / 136 °F Well Done 1:30 3:00 70° / 158 °F ROAST Rare 7:00 16:00 56° / 133 °F Medium Rare 6:00 14:00 60° / 140 °F Well Done 5:00 11:00 70° / 158 °F TOUGH CUTS Rare 24:00 48:00 58° / 136 °F Medium Rare 16:00 24:00 65° / 149 °F Well Done 8:00 16:00 85° / 185 °F Steak Roast Tough Cuts Think tender cuts like rib eye.and order to achieve the into something that tastes post-searing meat. like prime rib or rib you cook a cheaper cut like but a skinnier steak won’t roast—at a slightly higher brisket or chuck for 16 overcook in the bath. as it’s easy to overcook thin pieces when browning. roasts—large tender cuts shines brightest—you’ll be These time and temps are often labeled under names blown away the first time based on a one-inch piece. ChefSteps www.chefsteps. great.

ChefSteps www. takes a while longer. your meat is fatty or lean. Brine but come out spectacularly boneless or bone-in. your roast ahead of time tender and full of flavor.com 3 .chefsteps. for even more flavor.Pork Rare 00:01 00:30 1:00 2:30 3:00 4:00 6:00 8:00 12:00 24:00 48:00 CHOP 58° / 136 °F Medium Rare 1:00 1:45 62° / 144 °F Well Done 1:00 1:30 70° / 158 °F ROAST Rare 3:00 5:30 58° / 136 °F Medium Rare 3:00 4:00 62° / 144 °F Well Done 3:00 3:30 70° / 158 °F TOUGH CUTS Rare 16:00 24:00 62° / 144 °F Medium Rare 12:00 24:00 68° / 154 °F Well Done 8:00 16:00 85° / 185 °F Chop Roast Tough Cuts This is the way to cook any We cook pork roast at the Cheaper cuts like pork belly pork marked “chop” or “loin” same temperature as we do and shoulder need some to get great results—whether individual chops—it just time to cook in the bath.

chefsteps. ChefSteps www.Chicken Super-Supple 00:01 1:00 2:00 2:00 3:00 3:30 6:00 8:00 12:00 24:00 48:00 LIGHT MEAT 60° / 140 °F Tender and Juicy 1:00 2:00 65° / 149 °F Well Done 1:00 1:30 75° / 167 °F DARK MEAT Tender 1:30 4:30 65° / 149 °F Falling Off The Bone 1:30 3:00 75° / 167°F Chicken Breasts cooked at 65 °C / 149 °F are a crowd pleaser.com 4 . try them at 60 °C for a novel texture that’s great for chilled chicken salads.

5 total time. you may need to tack ChefSteps www. guy.Fish Tender 00:01 1:00 00:40 1:00 2:00 3:00 4:00 6:00 8:00 12:00 24:00 48:00 40° / 104 °F Tender and Flaky 00:40 1:00 50° / 122 °F Well Done 00:40 1:00 60° / 140 °F Fish As a rule.com 5 . This works for most preparing thinner always toss fish back in the fish. When check as you go.chefsteps. You can cook several pieces—from the tail. you can flaky. bath and keep cooking. Feel free to combination of tender and inches thick. If you've got a fat won't cook evenly. whole fish early. but say—you may want to take remember to portion before fish out about 10 minutes you package. pieces in the same bag. we cook fish at 50 Note: Cook times are based on 10 or so minutes to the °C / 122 °F to get that great on filets that are about 1.

After about can vary depending on the 20 minutes.Vegetables Green Vegetables 00:05 00:20 00:30 1:00 2:00 3:00 4:00 6:00 8:00 12:00 24:00 48:00 85° / 185 °F Winter Squash 1:00 3:00 85° / 185 °F Potatoes & Root Vegetables 1:00 3:00 85° / 185 °F Root Vegetables Green Vegetables While this time and temp Cooked at 85 °C / 185 °F. they’ll source of the veg. peaches. for darker—the sooner you instance.To thoroughly cook stone fruits and such for making purées. will soften way take them out. lovely crunchy texture and keep in mind that the results stay that way. breakfast pastries.chefsteps. plums and other fruits at 68 °C / 154 °F for a lovely warm topping to desserts. however. the prettier slower than organic. The begin to lose their vibrant woody carrots you find at a green color and grow lot of supermarkets. etc. combo will work for a vegetables will take on a variety of root vegetables.com 6 . or savory dishes. cook at 85 °C / 185 °F. Fruit Warm & Ripe 00:01 00:30 1:45 2:00 2:30 3:00 4:00 6:00 8:00 12:00 24:00 48:00 68° / 154 °F Cooked to Soft (for purèes. farmer’s they’ll be. ChefSteps www. market fare.) 00:30 1:30 85° / 185 °F Fruit Ripen berries.