The following sous vide time and temperature tables are adapted from the Modernist Cuisine Kitchen Manual.
Here are a few general tips on cooking proteins sous vide:
- Add seasonings as desired and small amount of fat (butter, olive oil) to bags before cooking.
- Use small amounts of salt (if any) for long cooks (more than 12 hrs).
- Bolded times and temps are recommended.
Beef, Lamb, Veal, Game | ||||||||
|---|---|---|---|---|---|---|---|---|
 |  |  |  | | | |||
Thickness (In/cm) | Temp (F/C) | Time | Notes | |||||
Rare | Med. Rare | Med. | Well | Min. | Max | | ||
| Add 30-45 minutes/inch of thickness for steaks/chops Add 30-60 minutes to total time if from frozen | |||||||
Tender Cuts | ||||||||
Beef Steak | 1/2.5 | 129/54 | 133/56 | 140/60 | 154/68 | 1 | 4 | Do not cook below 131F for > 2 hrs |
Roasts: | 3+/7.5+ | 133/56 | 140/60 | 150/66 | 158/70 | 5 | 14 (flaky) | |
Lamb | 2.5/7 | 131/54 | 135/57 | 138/59 | 144/62 | 10 | 24-48 | |
Tough Cuts (use for grass-fed beef, bison, and game) | ||||||||
Short Ribs | n/a | 133/56 | 140/60 | 150/66 | 158/70 | 24 (firm) | 72 (tender) | Do the long cook! |
Brisket, Flank, Flatiron, Hanger | 1+/2.5+ | 131/55 | 149/65 | 63/145 | 158/70 | 24 | 72 | |
Round Steak, Sirloin, Game Steaks | 1/2.5 | 129/54 | 133/56 | 140/60 | 154/68 | 1 | 6 | Too lean for super long cook |
Chuck | 2+/5+ | 133/56 | 136/58 | 144/62 | 162/72 | 18 | 48 | |
Pork | ||||||
|---|---|---|---|---|---|---|
 | | | | | | |
Thickness (In/cm) | Temp (F/C) | Time (hr) | Notes | |||
Juicy | Flaky | Min. | Max | | ||
| Add 60 minutes/inch of thickness Add 30-60 minutes to total time if starting from frozen | |||||
Tender Cuts | ||||||
Loin, Tenderloin, Chops | 1+/2.5+ | 144/62 | 158/70 | 1 | 3 | Too lean for super long cook |
Roast | 2+/5+ | 144/62 | 158/70 | 3 | 6 | Too lean for super long cook |
Tough Cuts | ||||||
Ribs | n/a | 150/66 | 158/70 | 24 (firm) | 48 | Do the long cook! |
Belly | 2/5 | 158/70 | 190/88 | 8 | 72 | Use shorter time for higher temps |
Shoulder | 2+/5+ | 140/60 | 149/65 | 36 | 72 | Use shorter time for higher temp |
Poultry | ||||||
|---|---|---|---|---|---|---|
 |  |  | ||||
| Thickness (In/cm) | Temp (F/C) | Time (hr) | Notes | ||
| Some Pink | No Pink | Min | Max | ||
| Add 30-45 minutes/inch of thickness Add 30-60 minutes if from frozen | |||||
White Meat | ||||||
Chicken, Turkey breast, boneless | 1+/2.5+ | 142/61 | 149/65 | 1 | 2-4 | Gets mushy |
Chicken, Turkey breast, bone-in | 2+/5+ | 140/60 | 144/62 | 2.5 | 4-6 | Gets mushy if in too long |
Chicken, Turkey wing | 1+/2.5+ | 144/62 | 162/72 | 12 | 8 | Gets mushy if in too long |
Duck Breast | 1+/2.5+ | 129/54 | 136/58 | 1.5 | 4-6 | If using lower temp, cook for longer time to pasturize |
Dark Meat | ||||||
Chicken/Turkey thigh, leg, boneless | 1+/2.5+ | 154/68 | 165/74 | 2 | 4-6 | |
Chicken/Turkey thigh, leg, bone-in | 1+/2.5+ | 154/68 | 165/74 | 2 | 6-8 | |
Seafood | |||||||
|---|---|---|---|---|---|---|---|
 |  | ||||||
| Thickness (In/cm) | Temp (F/C) | Time | Notes | |||
| Tender | Firm | Flaky | Min | Max | | |
| Add 15 minutes/half-inch Add 30-60 minutes frozen, depending on thickness | ||||||
Lean Fish | 0.5-1/ | 110/44 | 118/48 | 126/52 | 20-30 | 30-40 | |
Fatty Fish | 0.5-1/ | 106/41 | 115/46 | 126/52 | 20-30 | 30-40 | Warning! Below pasteurization temp (131F), do not cook for more than 2 hrs! |
Shellfish | 1+/2.5+ | 133/56 | 140/60 | n/a | 15 | 45-60 | Cook lobster claws, mussels, clams, and other "tough" shellfish at higher temps. |
