Temps and times.
Cooking sous vide depends on two simple factors: temperature and time. Here are some common cuts and how to dial 'em in. For more in-depth cooking information, feel free to download our complete guide.
Tender Beef -
Filet, strip steak, rib eye, T-bone
52°C | 126°F 1 hour
Eggs
Whole, unbroken chicken eggs
65.5°C | 149.9°F | 45 mins
Fish
Salmon, tuna, cod, snapper, tilapia
50°C | 122°F | 25 mins
Poultry -
Chicken, turkey, duck
63°C | 144°F | 1.5 hours
Poultry -
Chicken, turkey, duck
65°C | 149°F | 1.5 hours
Pork
Shoulder,belly
65°C | 149°F | 36 hours
Tough Cuts
Short ribs,brisket
62°C | 144°F | 72 hours
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