07/09/2020 Sous Vide Time and Temperature Guide | ChefSteps

Sous Vide Time and Temperature Guide

1 Ask Joule for times and temperatures

Want to cook a hanger steak but can’t find a recipe? Joule is here to help! The app controls our sous vide tool—the
smallest, most powerful, and prettiest on the market. You can download it for free today to find sous vide times and
temps for hundreds of different foods, get access to inspiring cooking guides, and peruse Visual Doneness to see exactly
how your food will turn out before you even start cooking.

2 Use our time-and-temperature chart to make your own plan

More of the do-it-yourself type? This handy little guide provides times and temps to help you get whatever type of food
you’re cooking to the doneness you desire. Stick this chart on the fridge and share it with your friends. This is your guide
to preparing all your favorite foods—from juicy pork chops to tender green vegetables—exactly how you like.

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Our Favorite Last call

Key

Beef: Steak Rare 00:01 00:30 6:00

1:30 3:00
54 °C / 129 °F

Ready time
Water temperature

The Basics

Beef: Steak Rare

1:00 2:00
54 °C / 129 °F

Beef: Roast Medium Rare

6:00
60 °C / 140 °F

Pork: Chop Medium Rare

1:00 3:00
62 °C / 144 °F

Chicken: Light Meat Juicy and Tender

1:00 3:00
65 °C / 149 °F

Chicken: Dark Meat Juicy and Tender

00:45 5:00
75 °C / 167 °F

Fish: Tender and Flaky

00:40 1:10
50 °C / 122 °F

Egg: Poached
1:00 1:30
64 °C / 147 °F
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64 C / 147 F

Green Vegetables: Tender

00:10
00:20
82 °C / 180 °F

Potato Whole: Tender

1:30 3:00
85 °C / 185 °F

Beef Pork Chicken

Steaks include tender beef cuts like New York strip, rib Use this time-and-temp combo for anything marked Cooked at 149 °F / 65 °C for an
eye, sirloin, etc. When cooking whole beef roasts, such chop or loin—whether it’s bone-in or boneless, fatty or will emerge juicy and tender. Fo
as prime rib, we opt for a slightly higher temperature lean. The meat will be juicy and tender, with a blush of chicken thighs, cook at 167 °F /
for a nice, fork-tender texture. rosy color.

Fish
The magic temperature for almost any type of fish is
122 °F / 50 °C—it works for everything from salmon to
cod to halibut to snapper to branzino. For even
cooking, portion fish into individual servings before
packaging.
Vegetables
Cooked at 180 °F / 82 °C for 10 minutes, green
vegetables such as asparagus will come out bright and
crunchy. But because different veggies cook differently,
give ’em a pinch every few minutes to check the
texture.

Beef

STEAK

Rare
1:00 2:00
54 °C / 129 °F

Medium
1:00 2:00
58 °C / 136 °F
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58 C / 136 F

Well Done
1:00 2:00
68 °C / 154 °F

ROAST

Rare
7:00
56 °C / 133 °F

Medium Rare
6:00
60 °C / 140 °F

Well Done
5:00 11:00
70 °C / 158 °F

TOUGH CUTS

Rare

55 °C / 131 °F

Medium Rare

65 °C / 149 °F

Well Done
8:00
85 °C / 185 °F

Steak Roast Tough Cuts

Think tender cuts like rib eye, New York strip, and We like to cook whole roasts—large tender cuts often Here’s where sous vide shines b
sirloin. These times and temps are based on 1 in (2.5 labeled under names like prime rib or rib roast—at a blown away the first time you s
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cm) pieces, but a skinnier steak won’t overcook in the slightly higher temperature than steaks in order to cut like brisket or chuck, conve
bath. Be careful when searing, however, as it’s easy to achieve the optimal texture. with great flavor and texture.
overcook thin pieces.

Pork

CHOPS

Rare
1:00 3:00
58 °C / 136 °F

Medium Rare
1:00 3:00
62 °C / 144 °F

Well Done
1:00 3:00
70 °C / 158 °F

ROAST

Rare
3:00 5:30
58 °C / 136 °F

Medium Rare
3:00 4:00
62 °C / 144 °F

Well Done
3:00 3:30
70 °C / 158 °F

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TOUGH CUTS

Rare
8:00
60 °C / 140 °F

Medium Rare
8:00
68 °C / 154 °F

Well Done
8:00
85 °C / 185 °F

Chop Roast Tough Cuts

This is the way to cook any pork marked “chop” or We cook pork roast at the same temperature as we do Cheaper cuts like pork belly an
“loin” to get great results—whether your meat is fatty individual chops—it just takes a while longer. Brine time to cook in the bath but co
or lean, boneless or bone-in. your roast ahead of time for even more flavor. tender and full of flavor.

Chicken

LIGHT MEAT

Super-Supple
1:00 3:00
60 °C / 140 °F

Tender and Juicy

1:00 3:00
65 °C / 149 °F

Well Done
1:00 3:00
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75 °C / 167 °F

DARK MEAT

Tender
00:45 5:00
65 °C / 149 °F

Falling Off The Bone

00:45 5:00
75 °C / 167 °F

Chicken
Breasts cooked at 149 °F / 65 °C are a crowd-pleaser;
try them at 140 °F / 60 °C for a novel texture that’s
great for chilled chicken salads. Boneless chicken
thighs will cook through in about 45 minutes, but to
give whole bone-in legs a braisey texture, leave them in
the water for three hours.

Fish

Tender
00:40 1:10
40 °C / 104 °F

Tender and Flaky

00:40 1:10
50 °C / 122 °F

Well Done
00 40 1 10
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00:40 1:10
55 °C / 131 °F

Fish
We cook most fish at 122 °F / 50 °C to get that great
tender, flaky texture. You can cook several pieces in the
same bag, but don’t crowd them. If you have a large
whole fish, break it down to help it cook evenly.
Note:
Cook times are based on filets that are about 1 in (2.5
cm) thick. When preparing thinner pieces—from the
tail, say—you may want to take fish out about 10
minutes early. If you've got a fat guy, you may need to
tack on an extra 10 to 20 minutes. Feel free to check as
you go; you can always toss fish back in the bath and
keep cooking.

Vegetables

Green Vegetables
00:10
00:20
82 °C / 180 °F

Winter Squash
1:00 3:00
85 °C / 185 °F

Potatoes & Root Vegetables

2:00 3:00
85 °C / 185 °F

Root Vegetables Green Vegetables

While this time and temp combo will work for a variety Cooked at 180 °F / 82 °C for 10 minutes, green
of root vegetables, keep in mind that the results can vegetables such as asparagus will come out bright and
vary depending on the source of the veg. The woody crunchy. But because different veggies cook differently,
carrots you find at a lot of supermarkets, for instance,

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will soften way more slowly than organic farmers’ give ’em a pinch every few minutes to check the
market fare. texture.

Fruit

Warm & Ripe

1:45 2:30
68 °C / 154 °F

Cooked to Soft (for purees, etc.)

00:30 1:30
85 °C / 185 °F

Fruit
Ripen berries, peaches, plums and other fruits at 68 °C
/ 154 °F for a lovely warm topping to desserts, breakfast
pastries, or savory dishes.To thoroughly cook stone
fruits and such for making purées, cook at 85 °C / 185
°F.

Try This Sous Vide Hack tonight!

Interested in adding a sous vide tool to your kitchen collection? ChefSteps has debuted our own sous vide tool, and we
think you’ll love it. Learn more about Joule here.

First-timer? You don’t need any special equipment to get started with sous vide. Try it out tonight using the stovetop
method.

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A Quick Note for Newbies

When preparing meat, poultry, and seafood sous vide, give them a quick sear either before or after putting them in the
water. To get started, check out our presearing guide or just walk through the steps of this pork chop recipe to learn how
to properly sear your proteins.

Let’s Do This: Make Pork Chops With Carrots and Romesco

Ready to get going? Here’s a simple yet elegant way to start cooking sous vide tonight.

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