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Sous Vide Times and Temperatures

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Sous Vide Times and Temperatures Contents Sous Vide The Basics 1 Times and Beef 2 Pork 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 Beef: Steak Medium Rare 00:01 00:30 1:00 2:00 4:00 6:00 8:00 12:00 24:00 48:00 The Basics 1:30 2:30 3:00 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, 50 °C / 122 °F is the magic Green vegetables reach their cuts like New York strip, rib combo for anything marked light-meat pieces will number for almost any type optimal texture—softened, eye, sirloin, etc. When chop or loin—whether it’s emerge juicy and tender. of fish you’ll be cooking, but still crunchy—at 5 cooking whole beef roasts, bone-in or boneless, fatty Be sure to take them out of from salmon to cod to minutes. After about 20 such as prime rib, we opt for or lean. The meat will be the bath before the halibut to snapper to minutes, they will begin to a slightly higher temperature juicy and tender, with a two-hour mark, after that branzino. For even cooking, lose their vibrant hue. for a nice, fork-tender blush of rosy color. the texture becomes too portion fish into individual texture. soft, and will lack the servings before packaging. yielding quality we expect from poultry. ChefSteps www.chefsteps.com 1 Rare 00:01 00:30 1:00 2:00 3:00 4:00 6:00 8:00 12:00 24:00 48:00 Beef 1:30 3:00 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, We like to cook whole Here’s where sous vide New York strip, and sirloin. 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, 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. Be temperature than steaks in hours plus, converting it careful when pre- and order to achieve the into something that tastes post-searing meat, however, optimal texture. great. as it’s easy to overcook thin pieces when browning. ChefSteps www.chefsteps.com 2 Rare 00:01 00:30 3:00 4:00 6:00 8:00 12:00 24:00 48:00 Pork 1:00 2:30 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, your meat is fatty or lean, takes a while longer. Brine but come out spectacularly boneless or bone-in. your roast ahead of time tender and full of flavor. for even more flavor. ChefSteps www.chefsteps.com 3 Super-Supple 00:01 1:00 2:00 3:00 6:00 8:00 12:00 24:00 48:00 Chicken 2:00 3:30 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; try them at 60 °C for a novel texture that’s great for chilled chicken salads. ChefSteps www.chefsteps.com 4 Tender 00:01 1:00 2:00 3:00 4:00 6:00 8:00 12:00 24:00 48:00 Fish 00:40 1:00 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, 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 1.5 total time. Feel free to combination of tender and inches thick. When check as you go; you can flaky. This works for most preparing thinner always toss fish back in the fish. You can cook several pieces—from the tail, bath and keep cooking. pieces in the same bag, but say—you may want to take remember to portion before fish out about 10 minutes you package; whole fish early. If you've got a fat won't cook evenly. guy, you may need to tack ChefSteps www.chefsteps.com 5 Green Vegetables 00:30 1:00 2:00 3:00 4:00 6:00 8:00 12:00 24:00 48:00 Vegetables 00:05 00:20 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, combo will work for a vegetables will take on a variety of root vegetables, lovely crunchy texture and keep in mind that the results stay that way. After about can vary depending on the 20 minutes, however, they’ll source of the veg. The begin to lose their vibrant woody carrots you find at a green color and grow lot of supermarkets, for darker—the sooner you instance, will soften way take them out, the prettier slower than organic, farmer’s they’ll be. market fare. Warm & Ripe 00:01 00:30 2:00 3:00 4:00 6:00 8:00 12:00 24:00 48:00 Fruit 1:45 2:30 68° / 154 °F Cooked to Soft (for purèes, etc.) 00:30 1:30 85° / 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. ChefSteps www.chefsteps.com 6.
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