Sous Vide Calculator
Sous Vide Temperature & Time Quick Reference
Common proteins at medium-rare / recommended doneness, 1-inch thickness.
| Protein | Temp °F | Temp °C | Min Time | Max Time |
|---|---|---|---|---|
| Beef Steak (med-rare) | 135°F | 57°C | 1 hr | 4 hrs |
| Beef Roast (med-rare) | 135°F | 57°C | 4 hrs | 10 hrs |
| Pork Chop (med) | 140°F | 60°C | 1.5 hrs | 4 hrs |
| Pork Tenderloin | 140°F | 60°C | 1.5 hrs | 4 hrs |
| Chicken Breast | 150°F | 65.5°C | 1.5 hrs | 4 hrs |
| Chicken Thigh | 165°F | 74°C | 1.5 hrs | 4 hrs |
| Salmon | 125°F | 51.5°C | 45 min | 1.5 hrs |
| White Fish | 130°F | 54.5°C | 30 min | 1 hr |
| Shrimp | 135°F | 57°C | 20 min | 45 min |
| Soft Egg (poached style) | 145°F | 63°C | 45 min | 1.5 hrs |
| Lamb Chop (med-rare) | 135°F | 57°C | 1 hr | 3 hrs |
How We Calculate This
This sous vide calculator uses established formulas and industry-standard data to provide accurate estimates.
- Enter your specific values into the calculator fields above
- Our algorithm applies the relevant formulas using your inputs
- Results are calculated instantly in your browser — nothing is sent to a server
- Review the detailed breakdown to understand how each factor affects your result
These calculations are estimates based on standard formulas. For critical decisions, always consult a qualified professional.
How to Convert Oven Recipes to Air Fryer
Sous vide cooking uses a precisely controlled water bath to cook food to an exact internal temperature. This eliminates overcooking and produces perfectly even doneness from edge to edge.
The basic rule:
- Temperature determines doneness: rare beef = 130°F, medium-rare = 135°F, medium = 140°F. The food cannot overcook past the water temperature.
- Time depends on thickness: thicker cuts need more time for heat to reach the center. Minimum time ensures pasteurization; maximum time prevents texture degradation.
- After sous vide, sear for 60-90 seconds per side in a very hot pan or with a torch for a flavorful crust.
Bag food with a vacuum sealer or water displacement method (zip-lock bag submerged slowly to push out air). Season with salt, pepper, and herbs before sealing. Avoid raw garlic in the bag — it can develop off-flavors at low temperatures.
When Would You Use This Calculator?
This sous vide calculator is designed for anyone who needs quick, reliable estimates without complex spreadsheets or professional consultations.
- When you need a quick estimate before committing to a purchase or project
- When comparing different options or scenarios side by side
- When planning a budget and need to understand potential costs
- When you want to verify a quote or estimate you've received from a professional
- When teaching or learning about the concepts behind these calculations
Frequently Asked Questions
Can I leave food in the sous vide too long?
For short cooks (steaks, chicken breasts), exceeding 4-5 hours can make the texture mushy. For tough cuts (chuck, short ribs, pork shoulder), extended times (24-72 hours) are intentional to break down collagen. Follow the recommended max times.
Do I need to sear after sous vide?
Searing is strongly recommended for flavor and appearance. The Maillard reaction (browning) creates complex flavors that sous vide alone cannot achieve. Sear in a screaming-hot cast iron pan, on a grill, or with a kitchen torch for 60-90 seconds per side.
Is sous vide food safe from bacteria?
Yes, when done correctly. Sous vide pasteurizes food by holding it at a specific temperature for a minimum time. At 130°F, beef needs about 2.5 hours to pasteurize. The calculator accounts for this. Do not sous vide below 130°F for extended times.
Can I cook frozen food sous vide?
Yes, sous vide excels at cooking from frozen. Add 50% more time to the minimum cook time. This is one of the biggest advantages of sous vide — you can go from freezer to perfect dinner without thawing.
What equipment do I need for sous vide?
You need an immersion circulator (the heated pump), a container (stock pot or cambro), and bags (vacuum bags or heavy-duty zip-lock). A vacuum sealer is optional but helpful. Cast iron pan or torch for searing afterward.
Why is my sous vide steak gray on the outside?
This is normal — sous vide produces edge-to-edge even color but no browning. The gray exterior disappears after searing. Pat the meat completely dry before searing for the best crust. A hot pan (500°F+) and a thin coating of high-smoke-point oil work best.