Sous Vide Cooking Apps & Charts
Sous vide a more convenient way to cook than conventional means with spectacular results. Suitable for almost all food types.
Perfect for a busy lifestyle and an easy way for foodies wanting to impress their family and friends.
It is energy efficient and can be done following recipes or the “heat the water and add the steaks” approach.
There is a wealth of information available for Sous Vide cooking, both in printed form and online.
It is not a new process just new to the average home user.
This is one of the best online sites we recommend: http://www.douglasbaldwin.com/sous-vide.html
Apps are great and easy to access from anywhere you have a mobile device.
There is a range of easy to download Apps for both Apple and Android phones, ipads and tablets.
These apps are a great starting point and will give you all the information required to get going.
If apps are not your thing then take a look at these charts below:
| BEEF | ||||||
| Thickness | Temperature | Time | ||||
| inch | cm | F | C | min | max | |
| Tender Cuts (Tenderloin, Ribeye, T-Bone, etc.) | 1 | 2.5 | 134+ | 56.5+ | 1 hr | 4 hrs |
| 2 | 5 | 134+ | 56.5+ | 3 hrs | 6 hrs | |
| Spare Ribs | 2 | 5 | 134+ | 56.5+ | 24 hrs | 48-72 hrs |
| Flank Steak, Brisket | 1 | 2.5 | 134+ | 56.5+ | 8 hrs | 24 hrs |
| 2 | 5 | 134+ | 56.5+ | 12 hrs | 30 hrs | |
| PORK | ||||||
| Thickness | Temperature | Time | ||||
| inch | cm | F | C | min | max | |
| Tenderloin | 1.5 | 4 | 134+ | 56.5+ | 1.5 hrs | 6-8 hrs |
| chops, cutlets | 134+ | 56.5+ | 2-4 hrs | 6-8 hrs | ||
| 134+ | 56.5+ | 4-6 hrs | 8-10 hrs | |||
| Roast | 160-176 | 71-80 | 12 hrs | 30 hrs | ||
| Belly (quick) | 185 | 85 | 5 hrs | 8 hrs | ||
| Belly (slow) | 167 | 75 | 24 hrs | 48-72 hrs | ||
| POULTRY | ||||||
| Thickness | Temperature | Time | ||||
| inch | cm | F | C | min | max | |
| White Meat | ||||||
| Chicken Breast, bone in | 2 | 5 | 146+ | 63.5+ | 2.5 hrs | 4-6 hrs |
| Chicken Breast, boneless | 1 | 2.5 | 146+ | 63.5+ | 1 hr | 2-4 hrs |
| Turkey Breast, bone in | 2.75 | 7 | 146+ | 63.5+ | 4 hrs | 6-8 hrs |
| Turkey Breast, boneless | 2 | 5 | 146+ | 63.5+ | 2.5 hrs | 4-6 hrs |
| Duck Breast | 1 | 2.5 | 134+ | 56.5+ | 1.5 hrs | 4-6 hrs |
| Dark Meat | ||||||
| Chicken Leg or Thigh, bone in | 165-176 | 74-80 | 4 hrs | 6-8 hrs | ||
| Chicken Thigh, boneless | 1 | 2.5 | 165-176 | 74-80 | 2 hrs | 4-6 hrs |
| Turkey Leg or Thigh | 165-176 | 74-80 | 8 hrs | 10 hrs | ||
| Duck Leg | 165-176 | 74-80 | 8 hrs | 18 hrs | ||
| SEAFOOD | ||||||
| Thickness | Temperature | Time | ||||
| inch | cm | F | C | min | max | |
| Fish (medium rare) | 0.5-1 | 1.25-2.5 | 126+ | 52+ | 20 min | 30 min |
| 1.0-2 | 2.5-5 | 126+ | 52+ | 30 min | 40 min | |
| Fish (medium) | 0.5-1 | 1.25-2.5 | 140 | 60 | 20 min | 30 min |
| 1.0-2 | 2.5-5 | 140 | 60 | 30 min | 40 min | |
| Lobster | 1 | 2.5 | 140 | 60 | 45 min | 60 min |
| Scallops | 1 | 2.5 | 140 | 60 | 45 min | 60 min |
| Shrimp | jumbo | jumbo | 140 | 60 | 30 min | 40 min |
| VEGETABLES | ||||||
| Thickness | Temperature | Time | ||||
| inch | cm | F | C | min | max | |
| Root | up to 1 | up to 2.5 | 183 | 84 | 1-2 hrs | 4 hrs |
| 1.0-2 | 2.5-5 | 183 | 84 | 2.5 hrs | 4 hrs | |
| Tender | up to 1 | up to 2.5 | 183 | 84 | 30 min | 1.5 hrs |
| LEGUMES | ||||||
| Thickness | Temperature | Time | ||||
| inch | cm | F | C | min | max | |
| Beans | 183 | 84 | 6 hrs | 24 hrs | ||
| Chick Peas | 183 | 84 | 6 hrs | 9 hrs | ||
| Lentils | 183 | 84 | 1 hr | 3 hrs | ||
| FRUIT | ||||||
| Thickness | Temperature | Time | ||||
| inch | cm | F | C | min | max | |
| Firm (Apple, Pear) | up to 1 | up to 2.5 | 183 | 84 | 45 min | 2 hrs |
| Soft | up to 1 | up to 2.5 | 183 | 84 | 30 min | 1 hr |
| EGGS | ||||||
| Thickness | Temperature | Time | ||||
| inch | cm | F | C | min | max | |
| Soft-cooked in shell (quick) | large | large | 167 | 75 | 15 min | 18 min |
| Soft-cooked in shell (running yolk) | large | large | 143 | 61.5 | 45 min | 1.5 hrs |
| Soft-cooked in shell (honey-like yolk) | large | large | 146 | 63.5 | 45 min | 1.5 hrs |
| Soft-cooked in shell (mayonnaise-like yolk) | large | large | 148 | 64 | 45 min | 1.5 hrs |
| Soft-cooked in shell camembert-like yolk) | large | large | 154.4 | 68 | 45 min | 1.5 hrs |
| Hard-cooked in shell | large | large | 160 | 71 | 45 min | 1.5 hrs |
| Pasteurized in shell | large | large | 135 | 57 | 1.25 hrs | 2 hrs |
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