Sous Vide Time and Temperature Guide
Find the right sous vide cooking time and temperature for any protein.
Covers beef, chicken, pork, fish, and eggs.
Sous Vide Settings
Sous vide cooking uses precise water temperature to cook food evenly edge-to-edge.
How it works:
- Seal food in a vacuum bag or zip-lock bag.
- Submerge in water held at a precise temperature.
- Cook for the recommended time based on protein type, thickness, and desired doneness.
Why thickness matters:
- Thicker cuts need more time for heat to penetrate to the center.
- Time increases roughly with the square of thickness.
- A 1-inch steak takes ~1 hour; a 2-inch steak takes ~3 hours.
Food safety notes:
- Sous vide temperatures are lower than traditional cooking, so longer times ensure pasteurization.
- Chicken should reach 140°F / 60°C minimum (held for sufficient time to pasteurize).
- Fish is typically cooked at lower temperatures for shorter times.
- Eggs are very temperature-sensitive — even 1°F difference changes texture.
Temperature units:
- Temperatures are shown in both Fahrenheit and Celsius.
- Most sous vide devices accept either unit.