Go to the Article: Sous Vide Time and Temperature Guide
Shouldn't thickness of the cut also factor? Would you cook a 1" pork chop the same time as a 2"? How about a 3-4 pound loin whole?
Yes the thickness does factor. We did not intend for these to be steadfast rules, rather guides. It is also based on what cuts are typically available. For a 1" chop error on the side of the sweet spot. For a thicker 2" cut go towards the longer time. Once you get up in 3-4" thickness you are approaching typical roast size and the way you cut and eat it will be different.
Perfect. Thanks! The guides look fantastic. Definitely going to print them up tomorrow.
Awesome, thanks!
is the full sous vide class coming as well?
Have I told you guys how much I love you latley?
LOVE this....
Quick question though: Sausages?
Typo in the narrative. Correction in all caps. Feel free to delete my grammar-nazi post after you fix/don't fix it.
" It'll take about four-and-a-half hours to cook a decadent prime rib to perfection, but you can leave it in the bath for nine and a half more AND you'll still have a killer dinner."
Oh, and this chart is perfect. Exactly what MCaH was missing.
Excellent tool! Thanks.... I've been following MC book indications... but this is more user friendly! Thank God for the Internet and the guys of Chefsteps!
Really cool!
Duck? ;-)
Thanks Joseph! We love you too!
Thank you, Seth! Fixed.
Hi Patrik, We're going to roll out all the content for the sous vide classes (we're working on two; one for beginners and one for more advanced techniques) over the next couple of weeks, and then finish by launching the whole classes for enrollment. We're hoping this will help people better engage with and digest the information over time. Let us know if you have any feedback! karen@chefsteps.com.
For duck breast we like 60-62 for an hour or so. Cooking at a slightly higher temperature than "med/rare" gives it a nice texture and it is still plenty juicy.
For typical sausage links(think bratwurst size), we like 60 for 30-45 minutes.
Nice and very easy to handle with, have been waiting for it for some time now. Great help for anyone starting with the flavor magic of SV. One question remains through: Does the Water temperatures & time given in the table reflect to the core temperature as equal to the water temperature?
For example a 30mm steak (roughly above 1 inch) reaches a desired core temperature of 54° C at a water themp. of 60° C after 35 min., saves me almost 1 hr in cooking time. What again brings in the thickness of the product in relation to the cooking time. To reach the same result (54° C core) for a 6o mm steak I can’t just double the time but need around 130min for a 5° C product temperature on the start of the SV cooking.
Wouldn’t the product temperature pre SV be essential to the cooking time just, frozen/ refrigerated or room temperature? What product temperature did you used to establish the table?
I would also add something. In the states there are really only two kinds(not breeds) of duck. Magret, and muscovy. Magret are raised for their livers and Muscovy are raised for their meat. So, Magret breasts usually need to be cooked longer as they are larger and more tough than the Muscoy. For Magret, I usually cooked them at 58C for a few hours or so.
Looks like a very user-friendly reference. Thanks guys. It will be printed and will go in the kitchen for easy access.
Everything you mentioned above is true. The guide above is meant to be a beginners guide to SV. People who have yet to try SV at all. For products they are most familiar with. And in units or dimensions that are commonly purchased.
Bloody amazing. PDFing this sucker right now.
how would you adjust timing for items cooked from frozen? say a vacuum packed steak frozen
That's what I needed, Tks folks.
Awesome charts guys!
I will buy you a beer next time you are in Aarhus, Denmark if you can provide this excellent guide in A4 which is the most common paper size in Europe.
Thanks a lot.
I can't tell you how many times I've wished this thing existed. Any chance of adding game, variety meats, etc.? The Keller book is a nice reference for such items but is not as handy as your version.
This is fantastic. Will save me tons of poking around on the web. Thanks
You are the best!!! Thank you so much for this.
Yes! Second!
The Sous Vide Ruler app by Jason at CookingSousVide.com has been on my phone since it came out. Check it out; it's very handy for proteins, but love this chart. Thanks!
I see that for chicken, the guide refers to 'light meat' or 'dark meat'. For those of us who feel the presence of bones adds to the flavour, what are the guidelines? (My first bone-in chicken breasts cooked at roughly the same specs tasted perfect until discovering red blood near the bone. I was so worried I was poisoning my dinner guests!) For that matter, any suggestions for a whole, spatchcocked chicken?
great work! thanks
Brilliant stuff guys, probably some scope to carry on adding to this with game meats, etc.
You guys rock! Thank you!
how about a cook time for octopus?
Thanks for that! Most appreciated
Is thickness a factor? I have a sous vide shipping to me and I don't see many times per thickness.
I'll offer beer in Austria - and hope for an A4 (i.e. 210x297mm) version! Great idea anyway!
A surprisingly effective rule of thumb when cooking from frozen is to double the cooking time.
I love you!!
Am I correct in thinking that you've forgone pasteurization in favor of palatability? The guidelines written by the biologist (whose name I can't remember) all suggest much longer times than your targets in order to pasteurize the food. Also, should we be freezing the pork before cooking it to your sous vide guidelines?
I'll chip in a beer in Czech as well :-) Otherwise it's a great guide... Thanks a lot for the efforts!
Thanks ! very clear
Pasteurization is not the goal of cooking SV...or any other kind of cooking really. It certainly is not the goal in these quick reference charts! This is especially true for tender cuts and fish. For tougher cuts most of the time pasteurization is a side-benefit to the long cook times.
Terry: that transfer of color is a known issue when cooking bone-in poultry sous vide (cf. Dave Arnold, Cooking Issues). My understanding is that using the ziploc-bag/water-displacement-to-remove-air method will lessen that effect, instead of pulling a hard vacuum on the bone-in poultry. Would love info from anyone else on this subject, especially if I'm mistaken!
Thickness does play a role for sure. These times are for the most commonly available sizes, i.e. steak 1-1.5" roast 3-5"(even up to about 8") obviously weird shapes and abnormally sized pieces will vary.
Thanks. Confit de Canard is a real classic done sous-vide; i use 75 for 14 hours - but breast never gets as tender and juicy as i would wish (cannot remember temp/time), but I promise to retry it now.
Awesome tool. Can we add beans to the list for the future? (I've started by soaking beans with herbs and water in mason jars and then bringing them up to temp in the bath still in the jar.)
Hey! The "cottura al piatto" has existed for years and years. For example: " sogliola al piatto" (sole on a dish) has been around a while and I remember when I grew up. You place a good plate over a boiling pot, not too hot, and place the "sole" on the plate with little oil and herbs. You usually cover the plate, not the pot. And you're done! A squeeze of lemon helps.
Bloody chicken that's perfectly cooked and safe is a more and more common problem. My friend Pete Snyder – one of the nicest and most respected food safety experts in the world – explains that freezing causes ice-crystals to form in the bone marrow and force heme through these young bird's much softer and more porous bones. I'm afraid there's not much you can do about this. As for Elizabeth's comment, vacuum sealing may increase this problem but I doubt it. Getting older, free-range birds that have more developed bones should prevent this bloody appearance, but the meat won't be as tender.
Stay tuned, Joshua. More guides to come.
I've been scared to try several-inch-thick roasts for a long time, fearing that the time-required would ensure mealy meat. I figured there had to be some way around it (deli roast beef, yo) so I'll be very excited to try this with some yorkshire pudding and the MC beef jus. which I just looked up and, hey, there's Grant!
Pasteurisation should be the goal of S.V cooking if you not serving your food after you cooked it. If you using the cook-chill-reheat method you always should pasteurised your protein.
This is some great insight! Just the type of info I love coming to ChefSteps for.
I get my duck breasts from Maple Leaf Farms, so I assume they are Magret.
What's your #1 choice for searing duck breast? I just received my Searzall and am wondering your thoughts between it and a good old hot pan?
Room temperature?
Isn't pasteurization side effect no matter do we intend to serve it immediately or not? How do we pasteurize our proteins than? Thank you!
Magret is not a breed it refers to the breast from the moulard duck that is bred for foie
