Sous Vide Time & Temperature Guide

How to calculate Sous Vide settings?

Sous vide settings are determined by the thermal conductivity of the food and established food safety pasteurization charts. These charts specify the time and temperature required to reduce pathogens to safe levels based on the thickness and type of protein being cooked.

The fundamental formula concept relies on the mathematical principle that heat penetration time increases with the square of the thickness. For example, doubling the thickness of a steak typically quadruples the required cooking time to reach the core temperature safely.

Using the Sous Vide calculator: an example

To illustrate, imagine you are preparing a 1.5-inch Thick Ribeye Steak and you prefer it cooked to a perfect Medium-Rare doneness.

Step-by-step calculation:

• Select the steak or beef category from the protein menu.
• Input the measured thickness as 1.5 inches.
• Choose 'Medium-Rare' as your desired doneness level.
• Note the target temperature of approximately 129°F and the calculated minimum cook time provided.

Is sous vide safe?

Yes, sous vide is safe as long as you follow recommended time and temperature guidelines. The process of pasteurization occurs when food is held at a specific temperature for a long enough duration to eliminate harmful bacteria.

Can I overcook food?

While it is very difficult to 'overcook' in the traditional sense, leaving food in the water bath for too long (e.g., several hours beyond the recommendation) can result in a mushy or overly soft texture due to breakdown of connective tissues.

Do I need to sear the meat?

Yes, searing after the water bath is highly recommended. Searing creates the Maillard reaction, providing the complex flavors and crispy crust that sous vide alone cannot achieve.