Sous-Vide Cooking Time & Temperature Calculator

How to use

1. Select protein and target doneness (Medium-Rare beef, tender pork, juicy chicken breast, silky salmon, onsen egg).
2. Measure and enter thickness of the thickest part in centimeters.
3. Toggle frozen mode if cooking directly from the freezer.
4. View target water bath temperature, minimum cook/pasteurization time, and maximum holding window.
5. Follow chef searing techniques for the perfect Maillard crust.

The core science of Sous-Vide precision

Traditional pan searing exposes meat surfaces to 200°C+, inevitably overcooking outer bands before the center reaches temp. Sous-Vide holds water at the exact target core temperature (e.g., 56°C for Medium-Rare), delivering edge-to-edge perfection.

Vacuum sealing locks in natural juices, marinades, and aromatics with virtually zero moisture evaporation.

Why thickness dictates cooking time

Thermal conduction follows the square of thickness: a 5 cm steak takes four times as long to pasteurize to its core as a 2.5 cm cut of identical weight.

Our calculations implement Douglas Baldwin's heat-transfer algorithms, guaranteeing verified bacterial destruction.

Post-cook searing and the Maillard reaction

Pat the cooked meat completely dry with paper towels—surface moisture prevents browning.

Sear on a smoking-hot cast-iron skillet for just 45 seconds per side with butter and fresh herbs for restaurant-quality crust.