Temperatures and cooking times will vary depending on what kind of food and meat cuts you cook sous vide. Here you can find the corresponding temperatures. For safety reasons, we recommend never cooking for more than 4 hours at 54° C sous vide (more on this under Sous Vide Security).
Ribeye, Rump and T-bone steaks
More marbled cuts such as ribeye and T-bone steaks should be cooked a few degrees higher than lean cuts such as fillet because the fat helps the meat stay juicy and develop an intense flavor.
Fatty meat has better heat insulation, so it takes a little bit longer to reach the perfect temperature inside the meat.
|
State |
temperature |
Time |
|---|---|---|
|
Raw Rare |
49 – 53 ° C |
1 – 2.5 h |
|
Medium – rare |
54 – 5 6 ° C |
1 – 4 h |
|
medium |
57 – 62 ° C |
1 – 4 h |
|
Medium – D one |
63 – 68 ° C |
1 – 3.5 h |
|
Well done |
69 ° C and higher |
1 – 3 h |
Fillet and hip steaks
Leaner meat such as fillet overcooks more efficiently and without greasy muscles, it is easier to dry. The lean meat is cooked a few degrees less than fatty meat cuts like ribeye steaks.
|
State |
temperature |
Time |
|---|---|---|
|
Raw Rare |
49 – 53 ° C |
45 minutes – 2.5 hours |
|
Medium – rare |
54 – 5 6 ° C |
45 min – 4 h |
|
medium |
57 – 62 ° C |
45 min – 4 h |
|
Medium – D one |
63 – 68 ° C |
45 min – 3.5 h |
|
Well done |
69 ° C and higher |
1 – 3 h |
Hamburger
Traditionally cooked burgers are hard to bring to the optimum cooking point. A lower meat density means quick cooking and with a flat burger patty, you do not know where to place the thermometer. With a Sous Vide Garner, you will achieve the perfect pink color every single time.
|
State |
temperature |
Time |
|---|---|---|
|
Raw Rare |
46 – 5 1 ° C |
40 minutes – 2.5 hours |
|
Medium – rare |
5 2 – 5 4 ° C |
40 minutes – 2.5 hours |
|
medium |
5 5 – 58 ° C |
40 minutes – 4 hours |
|
Medium – D one |
59 – 6 2 ° C |
40 minutes – 4 hours |
|
Well done |
6 3 – 68 ° C |
40 minutes – 3.5 hours |
Chicken breast
In contrast to fried chicken in the pan, Sous Vide chicken is always juicier and more tender. Several time periods and temperatures are depending on your preferred texture and serving temperature. Between 60 ° C and 63 ° C chicken should be served warm.
Chicken that is cooked at 60 ° C has a very delicate texture and is still extremely juicy – yet completely opaque and shows absolutely no signs of fiber.
If you cook your chicken above 66 ° C, it will continue to be sufficiently juicy and tender but will form some noticeable fibers. This is the actual temperature if you want to serve chicken cold as in a salad.
To the 71 °, C chicken is “through.” If you love traditional roast chicken and have always wanted it to be juicier, then this is the perfect temperature setting.
|
State |
temperature |
Time |
|---|---|---|
|
Delicate and juicy for cold chicken salad |
66 ° C |
1 – 4 h |
|
Very tender and juicy, served hot |
60 ° C |
1.5 – 4 h |
|
Delicate, juicy and with few fibers, served hot |
66 ° C |
1 – 4 h |
|
Traditional, juicy, firm and with few fibers, hot served |
71 ° C |
1 – 4 h |
Chicken thighs
Unlike chicken breasts, chicken thighs and legs have a more robust texture and therefore require more cooking time. If you cook chicken thighs below 66 ° C, then it will be tough to chew tough.
At 66 ° C, the meat juice begins to clear, but the meat remains minimal tough. This is a condition for those who like the robust and fleshy texture.
After you reach 74 ° C, time plays a bigger role. In spite of the shorter cooking time you will end up with chicken that is more tender than chicken cooked at 66 ° C and it is only slightly drier. As you extend that time, the flesh begins to decay more and more.
Chicken juice and protein form in the bag to a mass that you can then use to cook a delicious pan sauce.
Time
|
State |
temperature |
|
|---|---|---|
|
Firmicy and minimal even |
66 ° C |
1 – 4 h |
|
Delicate and very juicy |
74 ° C |
1 – 4 h |
|
“Drops from the bone” – tender |
74 ° C |
4 – 8 h |
Pork ribs
Ribs are traditionally heated slowly in a smoker grill so that the protein strands convert to gelatin. This makes the meat tender. Temperature and time span interact with each other. The lower the temperature, the longer the meat needs.
At the same time, the meat retains more of its own meat juice, the lower the cooking temperature. So ribs cooked at 63 ° C need about three times longer than ribs cooked at 74 ° C to become just as tender.
But these are the later juicier and meatier, as an extra tender steak. Ribs cooked at a higher temperature result more in the direction of traditional BBQ rib texture with clearly visible fat and meat that breaks up when eaten in the mouth.
|
State |
temperature |
ime |
|---|---|---|
|
Extra meaty, juicy and tender |
62.8 ° C |
36 h |
|
Traditional BBQ, tender and a little resistance |
73.9 ° C |
12 h |
Ducks
In order to serve with the duck breast a horny crunchy skin, you should cut the skin several times before (without cutting the meat itself). As a result, you get more fat out of the skin, which makes the skin crispier after searing.
With the duck breast, you can consider a double searing, ie, sautéing once and for all after the sous vide cooking. Sautéing the sides of the skin before cooking allows the fat to come out of the skin (no oil needed – 2 to 3 minutes – slightly golden brown, then turn the meat once for another minute).
The final sous vide searing then goes faster and the chance to overcook is reduced at the same time.
|
State |
temperature |
Time |
|---|---|---|
|
Rare with a slight bite |
54 ° C |
45 min – 4 h |
|
Very tender, minimal juice loss |
62 ° C |
|
|
Consciously less juicy, but totally delicious |
65 ° C |
|
|
by |
70 ° C |
Lamb
Complete lamb chop skeletons can be cooked as a whole piece in the bag sous vide and do not necessarily have to be cut into pieces. Small pieces of lamb that are not so thick need at least 45 minutes to cook, large, however, should be cooked for at least 1 hour.
Due to food safety, cooking at below 54 ° C should not take longer than 2.5 hours.
|
State |
temperature |
Time |
|---|---|---|
|
Raw Rare |
46 – 5 1 ° C |
1 – 2.5 h |
|
Medium – rare |
5 2 – 5 7 ° C |
1 – 4 h (maximum 2.5 h if below 54 ° C) |
|
medium |
5 7 – 62 ° C |
1 – 4 h |
|
Medium – D one |
63 – 6 7 ° C |
1 – 4 h |
|
Well done |
68 ° C + |
1 – 4 h |
Fish
In fish, the consistency is “tender and flaky” best, but you can decide for yourself. If you have a larger fish, you can cut it into several smaller pieces and place it in your bag. Several pieces in a bag work well as long as you do not overdo it, just do not stuff it.
The lower times are for fish in about 2-3cm pieces. If you have thicker pieces, you should add 10-20 min extra. Check it at will, because the fish you can easily put back in and continue to cook.
|
State |
temperature |
Time |
|---|---|---|
|
tender |
40 ° C |
40 min -1 h |
|
Delicate and flaky |
50 ° C |
40 min -1 h |
|
Well done |
55 ° C |
40 min -1 h |
Shrimps
Cooked shrimp with traditional methods can be fantastic, but achieving the perfect consistency through the right temperature is like gambling. With a Sous Vide Stick, you eliminate this problem, because to inadvertently boil the shrimp you need more than half an hour.
With the temperatures given below, you will achieve classic poached shrimp with a soft texture, perfect for shrimp cocktails.
|
State |
temperature |
Time |
|---|---|---|
|
Transparent, half raw with a soft butter texture |
52 ° C |
15 min – 1 h |
|
Nearly opaque, very delicate with minimal signs of firmness |
54 ° C |
|
|
Just as opaque, juicy and tender |
57 ° C |
|
|
Traditional poached texture, juicy and plump |
60 ° C |
Vegetables
Green vegetables such as asparagus will turn bright green and crisp at the time indicated below. However, since every vegetable is different, you should take this as an approximate guideline and occasionally check the vegetables for texture and consistency. Pushing the vegetables with your finger can definitely help.
For harder vegetables like root vegetables, it will definitely take longer. But the time and temperature combination given below should work for many types.
It also depends very much on where the root vegetables come from. Note that wood hard carrots in the supermarket take longer than organic carrots from the regional farmer.
|
Vegetable |
temperature |
Time |
|---|---|---|
|
Green vegetables |
82 ° C |
10 min – 20 min |
|
pumpkin |
50 ° C |
1 – 3 h |
|
Potatoes and root vegetables |
55 ° C |
2 – 3 h |
Fruit
Ripe berries, peaches, plums and similar fruits serve at 68 ° C as a nice warm topping with desserts, pancakes or even Herzhaftem.
Set the temperature to 85 ° C to cook drupes thoroughly for eg, puree.
|
State |
temperature |
Time |
|---|---|---|
|
Warm and mature |
6 8 ° C |
1.5 – 2.5 h |
|
Cooked softly |
85 ° C |
30 min -1.5 h |
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