Sous vide

Sous vide temperatures and times table

sous vide spareribs

There are two important elements in sous vide cooking: time and temperature. How long something needs to be cooked depends on its thickness. Each product has an ideal core temperature for cooking. Since more than 100 ingredients can be cooked sous vide, a table for sous vide temperatures and times is practical. Every item in this table has been tested, so you don't have to do any research yourself.

The times in the table are based on the minimum cooking time , the time also depends on the thickness of the product that you want to prepare sous vide. The temperature given is based on the average for that product. Tastes vary, so use the tables below to determine your own preference in terms of temperature and time. While some people like their steak medium-perfect, at a temperature of 58°C, others prefer a medium-rare steak at a temperature of 53°C. That is the exceptional thing that the precision of sous vide cooking has to offer.

Tip: A certain thickness is indicated for each product. If the product deviates in thickness, the following ratio applies: 2 x the thickness → the time x 4. Note: The temperature and time depend on the thickness of the ingredient and how cooked it is. you wish, the given temperature and time is a guideline.

Sous vide temperatures lamb

Lamb always tastes good and is mainly available in the spring. It combines well with fresh herbs such as thyme, oregano or bay leaf. The meat of a lamb has its own beautiful taste and is naturally very tender and easy to prepare. An exception to this are the neck, tongue and shoulder as this meat contains more connective tissue and therefore requires a longer preparation. The meat types of a lamb have different times and temperatures. The most common temperatures and times are shown below for each component.

sous-vide-temperatures-lamb

Type of meat °F Thickness cm Thickness inches Time
Lamb tailpiece 58 136 4 1.6 60 minutes
Lamb tongue 70 158 2.5 1 24 hours
Lamb sweetbreads 62 143 2.5 1 90 minutes
Lamb fillet 60 140 2 0.8 30 minutes
Lamb's heart 80 176 2.5 1 12 o'clock
Lamb chop 55 131 5 2 60 minutes
Lamb shoulder 70 158 2.5 1 17 hours

Sous vide temperatures for pig

Certain times and temperatures remain a matter of taste. For that reason we have indicated minimum temperatures. For example, pork belly is juicy and braised at 12 hours at 80ºC/176F, while at 24 hours at 68ºC it is tender and firm. It just depends on what you like better.

sous-vide-temperatures-pork

Type of meat °F Thickness cm Thickness inches Time
Gammon 65 149 8 2.4 12 o'clock
Pork belly 80 176 3 1,2 12 o'clock
spare ribs 74 131 5 2 8 o'clock
Suckling pig leg 62 143 3 1,2 48 hours
tenderloin 55 131 2.5 1 90 minutes
Pork chop 62 143.6 2.5 1 60 minutes
Pork loin 60.5 140.9 2 0.8 20 mins
Pork neck 68 154 3 1,2 24 hours
Pork shoulder (pulled pork) 70 158 2.5 1 6 p.m
Pigtail 70 158 2 0.8 48 hours
Pork cheek 70 158 2 0.8 24 hours

Sous vide temperatures calf

Veal comes from cattle that are younger than 12 months. So it is young beef. A distinction can also be made between the type of veal, namely: white veal (8-9 months) and pink veal (8-12 months). It is a type of meat that is not consumed to a large extent in the Netherlands. Special actually, since it is a relatively lean type of meat that contains many vitamins and nutrients.

Type of meat °F Thickness cm Thickness inches Time
Veal rib-eye 55 131 4 1.6 75 minutes
Veal T-bone 55 131 3 1.4 90 minutes
Veal fillet 57 134 3 1.4 60 minutes
Veal cutlet 56 132 10 4 3 hours
Veal shank 55 131 3 1.4 80 minutes
Calf tongue 70 158 2.5 1 21 hours
Calf cheek 78 172 5 2 12 o'clock
Veal sweetbreads 63 145 2 0.8 90 minutes

Sous vide temperatures beef

Many cuts of beef require a relatively low temperature, for example: rib eye, bavette and tenderloin. For larger, coarser pieces of beef, we recommend using higher temperatures. This improves the texture of the meat.

sous-vide-temperatures-beef

Type of meat °F Thickness cm Thickness inches Time
Bavette 56 131 3 1.4 2 o'clock
Steak – Well done 68 154.4 2.5 1 50 minutes
Steak – Medium 61 141.8 2.5 1 50 minutes
Steak – Medium rare 55 131 2.5 1 50 minutes
Steak – Rare 51 123.8 2.5 1 50 minutes
Brisket 64 147 4 1.6 48 hours
Civilian 56 143 3 1.4 90 minutes
Diamond tenderloin 54 129.2 2 1.4 80 minutes
Meatball 62 143 3 2.8 2 o'clock
Tenderloin 52 149 2.5 1.4 2 o'clock
Rib eye 53.8 129 5 1 40 minutes
Rump steak 55 131 2 0.8 45 mins
Beef fillet 55 131 3 2 60 minutes
Beef shank 78 172 2.5 2 8 o'clock
Beef tongue 80 176 2.5 1 20 hours
Beef cheek 62 143 5 2 60 hours
shoulder Chops 56 132 2 0.8 4 hours
Short rib 74 131 3 1.4 24 hours

Sous vide temperatures for poultry

It is especially important with poultry that it is generally not cooked for too long. Poultry dries out quickly with traditional preparation. For this reason, the sous vide cooking technique is a good solution. It does not matter if the product cooks longer in the sous vide container .

The legs and legs of poultry must be cooked longer than, for example, fillets and liver, as these are muscles that the animal uses a lot. This meat contains a lot of connective tissue, which makes the meat tough. By preparing the poultry for a longer period of time, this connective tissue is slowly broken down, resulting in a tender end result.

Type of meat °F Thickness cm Thickness inches Time
Pigeon breast 58 136.4 1 0.4 20 mins
duck breast 57 134.6 2.5 1 60 minutes
Duck leg 70 158 7 2.7 16 hours
Pheasant breast 62 143.6 2.5 1 40 minutes
Pheasant leg 76 168.8 5 2 12 o'clock
Goose 60 140 2 0.8 2 o'clock
Goose liver 58 136.4 2 0.8 20 mins
Turkey leg 75 167 7 2.7 7 hours
Chicken breast 64 146.3 3 1,2 60 minutes
Chicken thigh 65 149 3 1,2 60 minutes
Quail 64 147.2 5 2 60 minutes
Quail leg 63 145 1 0.4 3 hours
Guinea fowl 65 149 3 1,2 1.5 hours
Partridge 56 132.8 2.5 1 25 mins

sous-vide-temperatures-poultry

Sous vide temperatures wild

Everyone can prepare game. Venison is comparable to beef, but much tastier. The natural taste of game in combination with the similar preparation of beef makes it an attractive type of meat. The game season starts annually on October 15 and runs until December 31.

That is the time to opt for, for example, a tasty duck breast instead of beef. The real meat lover can therefore not wait for the start of the game season. Preparing the game sous vide makes it a breeze. As a result, preparing game no longer requires more knowledge and skill from the chef.

Type of meat °F Thickness cm Thickness inches Time
Bison 56 132.8 2.5 1 28 hours
Fillet of fillet 60 140 2 0.8 15 mins
Venison leg 55 131 3 1.4 80 minutes
Deer loin 58 136.4 2 0.8 50 minutes
Rabbit fillet 64 147.2 2 0.8 12 mins
Roe 53 127 2 0.8 90 minutes
Boar's back 56.5 133.7 2 0.8 90 minutes
Boar cheek 62.5 144.5 2.5 1 18 hours

sous-vide-temperatures-wild

Sous vide temperatures fish

When preparing fish Sous Vide, it is important to make sure that you portion the fish before cooking it, because if you portion afterwards, the fish will fall apart. 50 degrees / 122 Fahrenheit is a temperature that produces good results with almost every fish, do not deviate too much from this.

Type of fish °F Thickness cm Thickness inches Time
Scallops 52 122 1.5 0.6 40 minutes
Trout 52 125.5 2.5 1 25 mins
Shrimp 54 129.2 2 0.8 25 mins
Halibut 55 131 2.5 1 30 minutes
Calamari 77 170.6 Big Big 5 hours
Codfish 50 113 2.5 1 inch 40 minutes
Lobster (confit) 52 125.6 2 0.8 30 minutes
Lobster (tail) 55 139.1 2 0.8 15 mins
Mackerel 50 122 2 0.8 20 mins
Rog 55 131 2 0.8 15 mins
Redfish 50 122 2 0.8 20 mins
Tuna 45 113 2.5 1 45 mins
salmon 50 122 2.5 1 40 minutes
Monkfish 48 118.4 2.5 1 18 mins
Catfish 52 125.6 2.5 1 20 mins
salmon 50 122 2.5 1 40 minutes
Monkfish 48 118.4 2.5 1 18 mins

sous-vide-temperatures-fish

Sous vide temperatures of vegetables

When cooking vegetables sous vide, it is important to consider what kind of result you want. You can choose to cook the vegetables briefly, +/- 15 minutes, for a light and crispy result and a little longer for less firm vegetables.

Type of vegetable °F Time
Potato 90 194 60 minutes
Jerusalem artichoke 85 185 40 minutes
Artichoke 90 194 2 o'clock
asparagus 88 190.4 20 mins
Eggplant 85 185 45 mins
Beets 90 194 60 minutes
Cauliflower 85 185 35 mins
Spring onion 90 192 45 mins
Broccoli 86 186.8 20 mins
Mushrooms 85 185 60 minutes
Cherry tomato 45 140 60 minutes
Peas 85 185 60 minutes
Butternut squash 85 185 45 mins
Green asparagus 84 183.2 20 mins
Turnip 85 185 30 minutes
Corn 83.5 182.3 45 mins
Parsnip 83.5 182.3 75 minutes
Pumpkin 85 185 45 mins
Leek 85 185 30 minutes
Radish 85 185 40 minutes
Salsify 90 194 60 minutes
Onion 85 185 90 minutes
Fennel 85 185 45 mins
chicory 85 185 20 mins
Carrot 85 185 60 minutes
Parsley root 85 185 65 minutes
Silver onion 85 185 4 hours
Sweet potato 85 185 40 minutes

sous vide vegetables

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34 comments

herman.manfred@gmail.com

herman.manfred@gmail.com

Goede avond
Ik zoek een tabel waar ik de afmetingen van mijn vlees kan ingeven om de juiste tijd te bereky

info@robertlucas.nl

info@robertlucas.nl

Goedenavond, ik heb kalfsspareribs gekocht. Die wil ik sous vide garen waarna ik ze nog even op de bbq grill en lak. Welke sous vide temperatuur en tijd raadt u mij aan? Alvast dank voor uw reactie.

tina.vanstaen@telenet.be

tina.vanstaen@telenet.be

Ik wil varkensvlees van 900 gr sousvide bereiden ,graag temperaturen en homeland ,ongeveer 5cm dik

Bronwynmay@live.nl

Bronwynmay@live.nl

Ik heb een lamsbout zonder been van 1.7 kilo en wil het rare/medium rare maar wel mals. Hoe lang in de sousvide ? En op 55graden denk ik?

yu-givan@hotmail.com

yu-givan@hotmail.com

Hi Bron,

Dat is een beetje afhankelijk van de dikte. je kunt het beste de vraag even kunnen stellen aan onze Facebook groep: https://www.facebook.com/groups/149654692304987

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