Master Sous Vide Cooking
Achieve restaurant-quality results at home with precise temperature control. Find the perfect time and temperature for any protein or vegetable.
View Temperature ChartsPopular Sous Vide Temperatures
Steak (Medium-Rare)
130°F / 54°C
1-4 hours
Chicken Breast
145°F / 63°C
1-4 hours
Salmon
125°F / 52°C
30-45 min
Soft-Poached Egg
145°F / 63°C
45-60 min
Complete Temperature & Time Charts
🥩 Beef Temperature Guide
Sous vide transforms even inexpensive cuts of beef into tender, juicy perfection. The key is choosing the right temperature for your desired doneness and cooking long enough for the texture you want.
| Cut | Doneness | Temperature | Time | Notes |
|---|---|---|---|---|
| Ribeye Steak | Rare | 120°F / 49°C | 1-2 hours | Cool red center, very soft |
| Ribeye Steak | Medium-Rare | 130°F / 54°C | 1-4 hours | Warm red center, most popular |
| Ribeye Steak | Medium | 140°F / 60°C | 1-4 hours | Pink center, firmer texture |
| Filet Mignon | Medium-Rare | 130°F / 54°C | 1-2 hours | Butter-soft, perfect texture |
| NY Strip | Medium-Rare | 130°F / 54°C | 1-4 hours | Great marbling renders at this temp |
| Chuck Roast | Tender/Shreddable | 155°F / 68°C | 24-48 hours | Long cook breaks down collagen |
| Brisket | Traditional Texture | 155°F / 68°C | 24-72 hours | Incredible tenderness |
| Short Ribs | Steak-like | 135°F / 57°C | 48-72 hours | Pink, sliceable, incredibly tender |
| Short Ribs | Traditional Braised | 165°F / 74°C | 24-36 hours | Fall-off-bone tender |
| Burgers | Medium | 140°F / 60°C | 40-60 min | Pasteurized, safe at medium |
🐷 Pork Temperature Guide
Sous vide pork is a revelation—juicy pork chops and perfectly pink tenderloin that traditional cooking methods struggle to achieve. Modern food safety guidelines allow for lower temperatures when held long enough.
| Cut | Doneness | Temperature | Time | Notes |
|---|---|---|---|---|
| Pork Chops (1 inch) | Juicy Pink | 140°F / 60°C | 1-4 hours | Safe and incredibly juicy |
| Pork Chops (1 inch) | Traditional | 145°F / 63°C | 1-4 hours | Slightly less pink, still moist |
| Pork Tenderloin | Medium | 140°F / 60°C | 1-4 hours | Perfectly even doneness |
| Pork Tenderloin | Medium-Well | 150°F / 66°C | 1-4 hours | For those who prefer no pink |
| Pork Belly | Tender | 170°F / 77°C | 8-12 hours | Slice and sear for crispy skin |
| Baby Back Ribs | Fall-off-Bone | 165°F / 74°C | 12-24 hours | Finish with BBQ sauce on grill |
| Spare Ribs | Traditional Texture | 165°F / 74°C | 18-24 hours | Meaty and tender |
| Pulled Pork (Shoulder) | Shreddable | 165°F / 74°C | 18-24 hours | Perfect for sandwiches |
🍗 Poultry Temperature Guide
Sous vide chicken breast is silky and tender—never dry or stringy. Dark meat becomes incredibly succulent. With proper time at lower temperatures, poultry is completely safe to eat.
| Cut | Texture | Temperature | Time | Notes |
|---|---|---|---|---|
| Chicken Breast | Silky, Soft | 140°F / 60°C | 1.5-4 hours | Very tender, almost custard-like |
| Chicken Breast | Traditional Tender | 145°F / 63°C | 1-4 hours | Juicy with familiar texture |
| Chicken Breast | Firm, Shreddable | 155°F / 68°C | 1-4 hours | Great for salads, tacos |
| Chicken Thighs | Tender | 150°F / 66°C | 1-4 hours | Dark meat stays moist longer |
| Chicken Thighs | Fall-Apart | 165°F / 74°C | 2-4 hours | Traditional texture, very tender |
| Chicken Leg Quarters | Tender | 155°F / 68°C | 4-6 hours | Crisp skin in oven after |
| Duck Breast | Medium-Rare | 135°F / 57°C | 1.5-2 hours | Score and render fat, sear after |
| Duck Confit (Legs) | Traditional | 155°F / 68°C | 24-36 hours | Fall-off-bone tender |
| Turkey Breast | Juicy | 145°F / 63°C | 2-4 hours | Never dry Thanksgiving turkey |
🐟 Seafood Temperature Guide
Seafood is where sous vide truly shines—achieving textures impossible with traditional cooking. Salmon becomes buttery, shrimp stay plump and never rubbery, and lobster is sweet and tender.
| Seafood | Texture | Temperature | Time | Notes |
|---|---|---|---|---|
| Salmon | Sashimi-like | 110°F / 43°C | 30-45 min | Translucent, silky (use sushi-grade) |
| Salmon | Medium-Rare | 122°F / 50°C | 30-45 min | Buttery, flaky texture |
| Salmon | Medium | 130°F / 54°C | 30-45 min | Firmer, more opaque |
| Cod/Halibut | Flaky | 130°F / 54°C | 30-45 min | Delicate white fish |
| Tuna | Rare | 110°F / 43°C | 30-45 min | Sear quickly for tataki |
| Shrimp | Tender, Snappy | 135°F / 57°C | 15-30 min | Never rubbery |
| Lobster Tail | Tender | 130°F / 54°C | 30-45 min | Incredibly sweet and succulent |
| Scallops | Medium-Rare | 122°F / 50°C | 30-40 min | Sear for golden crust |
| Octopus | Tender | 170°F / 77°C | 4-5 hours | Tenderizes without braising |
🥚 Egg Temperature Guide
Sous vide eggs are a science unto themselves. Small temperature changes create dramatically different textures. No shell cracking required—just drop eggs directly in the water bath.
| Style | Temperature | Time | White Texture | Yolk Texture |
|---|---|---|---|---|
| Perfect Soft Poached | 145°F / 63°C | 45-60 min | Soft, barely set | Runny, liquid gold |
| Soft-Boiled | 147°F / 64°C | 45 min | Tender, set | Jammy, slightly thickened |
| Medium-Soft | 150°F / 66°C | 45 min | Set, tender | Thick but still flowing |
| Medium | 155°F / 68°C | 45 min | Firm | Fudgy, not runny |
| Hard Cooked | 165°F / 74°C | 45 min | Firm | Fully set, not chalky |
| Egg Bites (Starbucks-style) | 172°F / 78°C | 60 min | Fluffy, custard-like (use jars) | |
🥕 Vegetable Temperature Guide
Sous vide vegetables maintain vibrant colors and crisp-tender textures while concentrating flavors. No nutrients lost to boiling water. Add butter, herbs, and seasonings to the bag.
| Vegetable | Temperature | Time | Notes |
|---|---|---|---|
| Asparagus | 180°F / 82°C | 10-15 min | Bright green, crisp-tender |
| Carrots | 183°F / 84°C | 45-60 min | Intensely sweet and tender |
| Corn on the Cob | 183°F / 84°C | 30-40 min | Add butter to bag, incredibly sweet |
| Green Beans | 183°F / 84°C | 40-60 min | Perfect texture, vibrant color |
| Beets | 185°F / 85°C | 2-3 hours | Tender, earthy, no mess |
| Potatoes | 190°F / 88°C | 1-2 hours | Creamy interior, finish by roasting |
| Sweet Potatoes | 190°F / 88°C | 1.5-2 hours | Incredibly sweet and creamy |
| Artichokes | 185°F / 85°C | 1-1.5 hours | Tender heart, add lemon and garlic |
| Fennel | 183°F / 84°C | 45-60 min | Mellow anise flavor, silky texture |
Essential Sous Vide Equipment
Getting started with sous vide requires just a few key pieces of equipment. Here's what you need for perfect results every time.
Immersion Circulators
The immersion circulator is the heart of sous vide cooking. It heats water to a precise temperature and circulates it for even cooking throughout the bath.
Top Pick: Anova Culinary Precision Cooker
The Anova is the gold standard for home sous vide. WiFi connectivity lets you monitor and control cooks from your phone. Powerful 1000W heating element gets water to temperature quickly and maintains it precisely.
View on Amazon →Budget Option: Inkbird ISV-200W
An excellent entry-level option with WiFi connectivity and reliable temperature control. Perfect for those wanting to try sous vide without a large investment.
View on Amazon →Premium Choice: Breville Joule
The smallest, sleekest sous vide circulator with the most powerful heating element. App-controlled only—no physical controls—but the visual doneness guides are unmatched.
View on Amazon →Containers
While any pot will work, dedicated containers make sous vide more convenient and efficient, especially for longer cooks.
Recommended: Rubbermaid 12-Quart Container
The industry standard for sous vide. Large enough for multiple steaks or a whole chicken, with straight sides for easy bag management. Add a lid with circulator cutout to reduce evaporation.
View on Amazon →With Lid: EVERIE Container with Lid
Purpose-built sous vide container with hinged lid and circulator cutout. Reduces evaporation on long cooks and maintains temperature better. Includes rack for organizing bags.
View on Amazon →For Small Cooks: Cambro 6-Quart
Perfect for cooking 1-2 portions. Uses less water, heats faster, and takes up less counter space. Ideal for weeknight meals.
View on Amazon →Vacuum Sealers
Vacuum sealing removes air for better heat transfer and prevents bags from floating. It also allows for long-term freezer storage of prepped meals.
Top Pick: FoodSaver V4400
Reliable and widely available with automatic bag detection. Creates consistently strong seals. Includes a starter kit of bags and rolls. Perfect balance of features and price.
View on Amazon →Budget Alternative: Water Displacement Method
No vacuum sealer? Use regular zip-top freezer bags with the water displacement method. Slowly lower the bag into water, letting pressure push out air, then seal just above the waterline. Works great for most cooks under 2 hours.
Premium: Anova Precision Vacuum Sealer Pro
Commercial-grade suction power in a home unit. Handles wet foods better than competitors. Double-seal feature ensures no leaks during long cooks.
View on Amazon →Finishing Tools
Sous vide creates perfect interior doneness, but you need high heat to create flavorful, crispy exteriors.
Cast Iron Skillet: Lodge 12-Inch
Essential for searing steaks after sous vide. Pre-heat until smoking hot, add high smoke-point oil, and sear 30-60 seconds per side. Creates an incredible crust without overcooking.
View on Amazon →Searing Torch: GiBot Kitchen Torch
For the ultimate crust with zero additional cooking. Works great for steaks, salmon, and even crème brûlée. Refillable with standard butane canisters.
View on Amazon →Instant-Read Thermometer: ThermoWorks Thermapen
Verify your food reached target temperature. The Thermapen reads in just one second with ±0.5°F accuracy. Worth the investment for precision cooking.
View on Amazon →Essential Sous Vide Techniques
Getting Started: Your First Sous Vide Cook
- Fill your container with water to the minimum line on your circulator. Leave room for the food you'll add.
- Set temperature and preheat. Attach your circulator and set your target temperature. Wait until it reaches temp—usually 15-20 minutes.
- Season your food. Season as you normally would. Salt, pepper, herbs, and a small amount of fat work well. Avoid raw garlic in the bag—it can taste harsh.
- Seal the bag. Use a vacuum sealer for best results, or the water displacement method with zip-top bags. Ensure no air pockets remain around the food.
- Cook. Submerge the bag completely. Use clips or weights if needed. Set a timer and walk away—sous vide is very forgiving with time.
- Finish and serve. Remove food from bag, pat completely dry. Sear in a screaming hot pan for 30-60 seconds per side. Rest briefly and serve immediately.
The Water Displacement Method
Don't have a vacuum sealer? The water displacement method works nearly as well for most cooks:
- Place your seasoned food in a high-quality zip-top freezer bag.
- Seal the bag almost completely, leaving about an inch open at one corner.
- Slowly lower the bag into a container of water (can be your sous vide bath).
- The water pressure will push air out through the opening.
- Just before the opening reaches the water line, seal it completely.
- The bag should now be snug against your food with minimal air.
This method works great for cooks under 2-3 hours. For longer cooks, vacuum sealing is recommended as zip-top bags may leak at extended temperatures.
Achieving the Perfect Sear
The sear is critical—it's where you develop flavor through the Maillard reaction. Here's how to nail it:
- Dry your food completely. Use paper towels to remove all surface moisture. Wet surfaces steam instead of searing.
- Get your pan screaming hot. Cast iron is ideal. Heat until oil just begins to smoke. If using stainless steel, use the water droplet test.
- Use high smoke-point oils. Avocado oil, refined coconut oil, or ghee work well. Save your olive oil for finishing.
- Don't overcrowd. Leave space between pieces so steam can escape. Work in batches if needed.
- Sear briefly. 30-60 seconds per side is usually enough. You're not cooking—just creating crust. The interior is already perfect.
- Consider the torch. A searing torch adds crust without any additional cooking. Perfect for thick steaks or delicate fish.
Ice Bath Protocol
The ice bath is essential for meal prep and food safety when not serving immediately:
- Prepare ice bath first. Fill a large container with 50% ice, 50% water. Have it ready before your cook finishes.
- Transfer immediately. Move bags directly from the water bath to the ice bath. Don't let food sit at room temperature.
- Submerge completely. The bag should be fully surrounded by ice water for rapid cooling.
- Cool for equal time. As a rule, cool for the same time the food cooked, or until internal temp reaches 40°F/4°C.
- Refrigerate promptly. Once cooled, refrigerate for up to 3-5 days or freeze for months.
- Reheat properly. Reheat sealed bags at the original cooking temperature for 30-45 minutes per inch of thickness.
Long Cook Management
For cooks over 4 hours, special considerations apply:
- Use a lid or cover. Ping pong balls, plastic wrap, or a fitted lid reduces evaporation significantly.
- Check water level. Even with a lid, some evaporation occurs. Check every 8-12 hours and top off as needed.
- Insulate your container. Wrap with towels or use a neoprene sleeve to maintain temperature and save energy.
- Use WiFi circulators. Monitor temperature remotely and receive alerts if anything goes wrong.
- Double-seal bags. For cooks over 24 hours, double-seal or use two bags nested together to prevent leaks.
Food Safety Guidelines
Sous vide cooking is safe when done correctly. Understanding time-temperature relationships is key to serving food that's both delicious and safe.
Understanding Pasteurization
Traditional food safety says cook to 165°F/74°C for poultry or 145°F/63°C for beef. But that's for instant pasteurization. With sous vide, we can pasteurize at lower temperatures by holding longer.
At 140°F/60°C, chicken breast is pasteurized (safe) after just 30 minutes. The result? Juicy, tender chicken that's completely safe to eat.
This is the same science used in commercial food production—low-temperature pasteurization has been standard practice for decades.
The Danger Zone
Bacteria grow most rapidly between 40°F-140°F (4°C-60°C). This is called the danger zone.
- Always start with properly refrigerated food
- Never leave food at room temperature before cooking
- Get food into the preheated water bath promptly
- If cooking from frozen, add 50% more time
- Use an ice bath if not serving immediately
Minimum Safe Temperatures
| Food | Min Temp | Min Time at Temp |
|---|---|---|
| Beef, Pork, Lamb | 130°F / 54°C | 2 hours |
| Poultry (white meat) | 140°F / 60°C | 30 min |
| Poultry (dark meat) | 140°F / 60°C | 30 min |
| Fish | 130°F / 54°C | 30 min |
| Eggs | 135°F / 57°C | 2 hours |
These are minimum times for pasteurization. Longer times are safe and often improve texture on tough cuts.
Special Considerations
- Immunocompromised individuals should use higher temperatures and longer times for an extra safety margin.
- Pregnant women should cook to traditional temperatures as an added precaution.
- Sushi-grade fish for very low temperature cooks—it's been flash-frozen to kill parasites.
- Ground meat carries more risk because bacteria can be mixed throughout. Cook to higher temps or for longer times.
- Bone-in cuts may take longer to reach temp at the bone. Use the thickest portion when calculating times.
When in Doubt
If you're ever uncertain about safety, verify with an instant-read thermometer that food has reached your target temperature throughout. When meal prepping, always use an ice bath and store properly. When reheating, bring back to the original cooking temperature.
Frequently Asked Questions
Can I overcook food with sous vide?
For most proteins, sous vide is very forgiving. A steak cooked for 2 hours versus 4 hours at the same temperature will be nearly identical. However, there are limits—very long cooks (12+ hours) can make some proteins mushy. For tender cuts like steak and chicken breast, stick to the recommended time ranges. Tough cuts benefit from longer times.
Do I need a vacuum sealer?
No, you can start with the water displacement method using zip-top freezer bags. For cooks under 2-3 hours, this works perfectly. A vacuum sealer becomes more valuable for meal prep, long cooks, and freezing portioned meals for later.
Can I cook from frozen?
Yes! This is one of sous vide's superpowers. Add approximately 50% more time to account for thawing. A 1-inch steak that normally takes 1 hour would need about 1.5 hours from frozen. The result is indistinguishable from cooking fresh.
Why didn't my steak get a good sear?
Three main culprits: the surface was wet, the pan wasn't hot enough, or you seared too long. Pat your steak completely dry—even the juices that accumulate. Heat your pan until oil just begins to smoke. Sear only 30-60 seconds per side. The meat is already cooked; you're just creating crust.
Is it safe to cook in plastic bags?
Yes, when using food-safe bags designed for cooking. Vacuum sealer bags and high-quality zip-top freezer bags are made from food-safe polyethylene and contain no BPA. They're the same materials used in commercial food packaging. Avoid cheap, thin bags or anything not labeled food-safe.
How do I prevent bags from floating?
Use proper vacuum sealing or water displacement to remove air. If bags still float, use a sous vide rack, heavy plate, or clip the bag to the side of the container. Floating bags cook unevenly because the exposed portion isn't in contact with the heated water.
Can I add sauce or marinade to the bag?
Yes, but use sparingly—flavors concentrate during sous vide. Avoid raw garlic (it can taste harsh at low temps) and alcohol-based marinades (the alcohol won't cook off). Fresh herbs, citrus zest, and a small amount of butter or oil work beautifully.