🌡️ Sous Vide Settings

Food Type

Thickness (inches)

Doneness / Target

Shape

✅ Sous Vide Recommendation

Water Bath Temperature—

Minimum Pasteurization Time—

Maximum Safe Time—

Texture Note—

Times assume starting from refrigerator temperature (~40°F / 4°C). Add 30 min if cooking from frozen. Always sear after sous vide for flavor and appearance.

How to Use This Sous Vide Calculator

Sous vide cooking relies on holding food at an exact temperature for a specific time. The two critical variables are thickness (heat penetration distance) and target temperature (doneness). This calculator uses Douglas Baldwin’s food safety tables and ChefSteps data to give you safe, reliable times.

Understanding Pasteurization vs. Doneness

Doneness is about temperature: a medium-rare steak is 129°F (54°C) center temperature. But pasteurization is about time at that temperature. A 1-inch thick chicken breast held at 140°F for 30 minutes is safe to eat; held for 3 hours it is even safer but may get mushy. The calculator gives you the minimum pasteurization time and a practical maximum before texture degrades.

Step-by-Step Guide

Measure thickness accurately — use a ruler, not a guess. For odd shapes, measure the thickest part.
Select the right temperature — for beef, 129°F is the sweet spot for medium-rare. Chicken is safest at 140°F+.
Bag with aromatics — add salt, pepper, herbs, and a small pat of butter or oil. Use a vacuum sealer or water-displacement method with a zip bag.
Clip the bag to the pot — keep the food fully submerged and not touching the circulator intake.
Sear after cooking — 45 seconds per side in a ripping-hot cast iron skillet or with a torch. Pat dry first to avoid boiling instead of browning.

Sous Vide Temperature Quick Reference

Beef Rare: 120°F (49°C) — very red, soft texture
Beef Medium-Rare: 129°F (54°C) — red center, steakhouse standard
Beef Medium: 135°F (57°C) — pink center, firmer bite
Beef Medium-Well: 144°F (62°C) — slight pink, safe for cautious eaters
Chicken Breast: 140°F (60°C) — juicy, safe with pasteurization time; 150°F (65°C) — firmer, more traditional
Chicken Thigh: 150°F (65°C) — tender, safe; can go up to 165°F (74°C) for fall-apart texture
Pork Chop: 140°F (60°C) — pink, juicy; 145°F (63°C) — USDA safe minimum
Pork Shoulder: 165°F (74°C) for 18–24 hours — pulled pork texture
Salmon: 122°F (50°C) — silky, sushi-like; 130°F (54°C) — firmer flakes
Eggs: 145°F (63°C) for 45 min — soft custard; 165°F (74°C) for 15 min — hard boiled

Frequently Asked Questions

Is sous vide safe?

Yes, when you follow time-and-temperature pasteurization tables. The calculator uses FDA-aligned pasteurization data. Never cook chicken below 136°F (58°C) unless you plan to hold it long enough to pasteurize.

Can I leave food in the sous vide bath too long?

For tender cuts (steak, fish), yes — texture becomes mushy after several hours. For tough cuts (brisket, shoulder), longer times (24–48 hours) break down collagen and improve texture.

Do I need a vacuum sealer?

No. The water-displacement method with a heavy-duty zip-top bag works for most home cooks. A vacuum sealer is helpful for long cooks (12+ hours) to prevent bag leaks.

Why must I sear after sous vide?

Sous vide produces no browning (Maillard reaction). Searing for 30–60 seconds per side adds the complex flavors and golden crust we associate with grilled and roasted meats.

Related Tools

After sous vide, use our Air Fryer Converter to finish crispy chicken, or the Egg Boiling Calculator for traditional boiled eggs.

Sous Vide Calculator