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Sous vide

This article is a stub or basically a “bookmark” to A Practical Guide to Sous Vide Cooking by Dr. Douglas Baldwin.

It is definitely an interesting read, however, as a cheat sheet, the most important items are written down here, in case the original gets taken down upstream.

Technical data

Table 2.1

Temperatures corresponding to rare, medium-rare and medium in meat and fish.

Rare Medium-Rare Medium
Meat 50 °C 55 °C 60 °C
Fish 42 °C 50 °C 60 °C

(source)

Table 2.2: Heating times for thawed meat

Approximate heating times for thawed meat to 1 °F (0.5 °C) less than the water bath’s temperature. You can decrease the time by about 13 % if you only want to heat the meat to within 2 °F (1 °C) of the water bath’s temperature. Do not use these times to compute pasteurization times: use the pasteurization tables [below].

Thickness Slab-like Cylinder-like Sphere-like
5 mm 5 min 5 min 4 min
10 mm 19 min 11 min 8 min
15 mm 35 min 18 min 13 min
20 mm 50 min 30 min 20 min
25 mm 1¼ hr 40 min 25 min
30 mm 1½ hr 50 min 35 min
35 mm 2 hr 1 hr 45 min
40 mm 2½ hr 1¼ hr 55 min
45 mm 3 hr 1½ hr 1¼ hr
50 mm 3½ hr 2 hr 1½ hr
55 mm 4 hr 2¼ hr 1½ hr
60 mm 4¾ hr 2½ hr 2 hr
65 mm 5½ hr 3 hr 2¼ hr
70 mm 3½ hr 2½ hr
75 mm 3¾ hr 2¾ hr
80 mm 4¼ hr 3 hr
85 mm 4¾ hr 3½ hr
90 mm 5¼ hr 3¾ hr
95 mm 6 hr 4¼ hr
100 mm 4¾ hr
105 mm 5 hr
110 mm 5½ hr
115 mm 6 hr

(source)

Table 2.3: Heating times for frozen meat

Approximate heating times for frozen meat to 1 °F (0.5 °C) less than the water bath’s temperature. You can decrease the time by about 13 % if you only want to heat the meat to within 2 °F (1 °C) of the water bath’s temperature. Do not use these times to compute pasteurization times: use the pasteurization tables [below].

Thickness Slab-like Cylinder-like Sphere-like
5 mm 7 min 7 min 6 min
10 mm 30 min 17 min 12 min
15 mm 50 min 30 min 20 min
20 mm 1¼ hr 40 min 30 min
25 mm 1¾ hr 55 min 40 min
30 mm 2¼ hr 1¼ hr 55 min
35 mm 3 hr 1½ hr 1¼ hr
40 mm 3½ hr 2 hr 1½ hr
45 mm 4½ hr 2½ hr 1¾ hr
50 mm 5¼ hr 2¾ hr 2 hr
55 mm 6¼ hr 3¼ hr 2½ hr
60 mm 7¼ hr 4 hr 2¾ hr
65 mm 8¼ hr 4½ hr 3¼ hr
70 mm 5 hr 3¾ hr
75 mm 5¾ hr 4¼ hr
80 mm 6½ hr 4¾ hr
85 mm 7¼ hr 5¼ hr
90 mm 8 hr 5¾ hr
95 mm 8¾ hr 6¼ hr
100 mm 7 hr
105 mm 7½ hr
110 mm 8¼ hr
115 mm 9 hr

(source)