Sous vide cooking is all about time and temperature. Broadly speaking, a particular “doneness” (like medium-rare) depends on your cooking temperature. Higher temperatures yield more well-done foods, and lower temperatures yield rarer foods. [*Eggs are an exception, where both time and temperature matter for doneness]. We’ll dive deeper into the science of time and temperature in a later post, but for now, we thought we’d share some of our favorite quick-reference times and temperatures for sous vide cooking.
If you backed our Kickstarter campaign, your Sansaire included this table printed on a kitchen towel. We’ll make those towels available to the rest of the world in coming weeks.