The calculator
Result
Sous vide temperature guide
This sous vide temp guide lists water-bath temperatures for common proteins and doneness levels, following Baldwin's guide — including the popular sous vide medium rare temp of 130°F (54.4°C). The calculator above turns these into exact times for your thickness.
| Protein | Doneness | Water bath | Notes |
|---|---|---|---|
| Beef steak | Very rare | 49°C (120°F) | Heat-through only; serve within 4 hours |
| Beef steak | Rare | 51.5°C (125°F) | Heat-through only; serve within 4 hours |
| Beef steak | Medium-rare | 54.4°C (130°F) | Baldwin's lowest recommended temp; pasteurizable |
| Beef steak | Medium | 60°C (140°F) | Pasteurizes faster than lower temps |
| Beef steak | Medium-well | 65.6°C (150°F) | — |
| Beef steak | Well done | 71°C (160°F) | — |
| Beef brisket / chuck | Tender (tough cut) | 55°C / 57°C / 64°C / 80°C | 24–48 h / 36–48 h / 48 h / 24–36 h |
| Pork chops | Medium-rare (pink) | 54.4°C (130°F) | Safe pasteurized per Baldwin; brine recommended |
| Pork chops | Medium | 61°C (141°F) | Baldwin's traditional chop |
| Lamb chops / leg | Medium-rare | 54.4°C (130°F) | Same meat pasteurization table as beef (sous vide lamb time & temp) |
| Pulled pork / ribs | Fall-apart | 80°C (176°F) 8–12 h | or 68°C (155°F) for 24 h |
| Chicken breast | Medium | 60°C (140°F) | Pasteurized; juicy |
| Chicken breast | Baldwin's recipe | 63.5°C (146°F) | Pasteurized per Table 4.1 |
| Salmon | Rare (mi-cuit style) | 42°C (108°F) | 15–20 min; not pasteurized |
| Salmon | Medium-rare | 50°C (122°F) | 15–20 min; not pasteurized |
| Salmon | Medium | 60°C (140°F) | Pasteurized per fatty-fish table |
| Lean fish (cod, halibut) | Medium-rare → medium | 50–60°C (122–140°F) | Pasteurize at 55°C+ for cook-chill |
| Egg | Perfect egg | 64.5°C (148°F) | 45–60 min; custardy white & yolk |
| Egg | Pasteurized in-shell | 57°C (135°F) | 75 min; use like raw egg |
| Vegetables | Tender | 84°C (183°F) | Cook separately from meats |
Quick answers by protein
Sous vide steak time and temperature
If you're asking what temperature sous vide steak should be, the classic medium-rare answer is 130°F (54.4°C) — whether ribeye, strip or sirloin. For a sous vide ribeye, the same 130°F applies: just enter your ribeye's thickness in the calculator. Time is driven by thickness: a 1-inch (25 mm) steak needs about 1¼ hours for the core to reach temperature, and about 2¾ hours to be fully pasteurized (Baldwin Table 5.1). Because heat penetrates slowly, a steak twice as thick takes roughly four times as long.
Sous vide chicken breast time and temp
Baldwin's recipe cooks chicken breast at 146°F (63.5°C) — a juicy "medium" that is still fully pasteurized. The short answer to how long sous vide chicken breast takes: about 1¼ hours at 1 inch (25 mm) thick (Table 4.1). Unlike traditional cooking, you don't need 165°F: lower temperature plus holding time achieves the same pathogen reduction. For sous vide duck, breast follows the same poultry table as chicken; duck leg confit goes at 176°F (80°C) for 8–12 hours (Baldwin).
Sous vide shrimp and lobster time and temp
Shellfish are thin and cook quickly: a widely used approach for sous vide shrimp is 140°F (60°C) for 15–30 minutes, until just opaque and firm; sous vide lobster tails need slightly longer for thick tails. This is general culinary guidance rather than Baldwin-table math (his guide focuses on fin fish), so go by texture, serve promptly, and don't cook-chill.
Sous vide salmon time and temp
Salmon is the exception: Baldwin cooks it rare at 108°F (42°C) or medium-rare at 122°F (50°C) for just 15–20 minutes — deliberately not pasteurized, served immediately to healthy diners. For a pasteurized medium salmon (cook-chill or vulnerable diners), use 140°F (60°C) for the fatty-fish table time (about 1½ hours at 25 mm).
Sous vide pork time and temp
Pork is safe at 130°F (54.4°C) once pasteurized (Baldwin), though many find the pink color unsettling — his traditional chop cooks at 141°F (61°C) after brining. Use the meat pasteurization table (Table 5.1) for times by thickness.
Sous vide brisket time and temp
Tough cuts need time, not just temperature, to dissolve collagen: Baldwin prefers 176°F (80°C) for 24–36 hours, with lower-and-slower options at 135°F (57°C) for 36–48 hours or 147°F (64°C) for 48 hours.
Sous vide egg time and temperature
The famous "perfect egg": 148°F (64.5°C) for 45 minutes to 1 hour gives a custardy white and yolk. To pasteurize eggs in the shell (for raw-egg dishes), hold at 135°F (57°C) for 75 minutes.
How the math works
Every number in the calculator comes from Douglas Baldwin's A Practical Guide to Sous Vide Cooking, a free, science-based guide:
- Heat-through times — Table 2.2 (from fridge, 41°F/5°C) and Table 2.3 (from frozen) give the time for the core to come within 0.5°C of the bath, by thickness and shape (slab, cylinder, sphere).
- Pasteurization times — Tables 3.1 (fish), 4.1 (poultry) and 5.1 (meat) give worst-case times for the required pathogen reductions, by thickness and bath temperature. Between table temperatures the tool interpolates log-linearly (the D-value z-model); between thicknesses it interpolates on thickness², since doubling thickness quadruples time.
- Frozen pasteurization — Baldwin's pasteurization tables assume food starting from the fridge. For frozen food the tool uses the frozen heat-through time plus the at-temperature hold time — a conservative estimate, disclosed in the results.
- Below the tables' range (under 131°F/55°C for meat) there is no pasteurization claim: the tool shows heat-through time only, with the 4-hour serving rule.
Baldwin's tables already assume worst-case (lowest reported thermal diffusivity), so they err on the safe side. Do not use the heat-through tables to compute pasteurization — that is Baldwin's own warning, and this tool never does.
Food safety essentials
- 130°F (54.4°C) is the lowest recommended cooking temperature. Below it, pathogens are killed too slowly to be practical.
- Unpasteurized food must reach serving temperature and be served within 4 hours — and only to healthy, immune-competent diners.
- The core should pass 130°F (54.4°C) within 6 hours to stop C. perfringens from multiplying. Very thick or frozen pieces may need thawing first — the calculator warns you.
- Ground or minced meat must always be pasteurized — grinding mixes surface pathogens through the meat. Sous vide burgers: use the beef pasteurization table at 131°F (55°C) or hotter, never rare.
- Acidic marinades can double required pasteurization times (Baldwin, after Hansen & Knøchel). When in doubt, cook longer or hotter.
- Chill fast if not serving immediately: ice bath (the tool shows the time), then fridge below 38°F (3.3°C).
Frequently asked questions
What time and temperature should I use for sous vide steak?
Medium-rare at 130°F (54.4°C) is the classic choice — in short, the best temperature to sous vide steak for medium-rare is 130°F (54.4°C). Time depends on thickness: a 1-inch (25 mm) steak takes about 1¼ hours for the core to reach temperature and about 2¾ hours to pasteurize (Baldwin Table 5.1). Enter your exact thickness in the calculator above.
How long does sous vide chicken breast take?
At Baldwin's recommended 146°F (63.5°C), a 1-inch (25 mm) breast pasteurizes in about 1¼ hours (Table 4.1). Lower than the traditional 165°F, but the holding time achieves the same safety with much juicier meat.
What temperature is best for sous vide salmon?
Rare 108°F (42°C) or medium-rare 122°F (50°C) for 15–20 minutes gives the prized silky texture — but it is not pasteurized, so serve immediately and only to healthy diners. For pasteurized salmon, cook at 140°F (60°C) for the fatty-fish table time.
Can you sous vide cook from frozen?
Yes. Frozen food takes notably longer to heat through (Baldwin Table 2.3: a 25 mm slab needs 1¾ hr frozen vs 1¼ hr thawed) — a sous vide frozen steak needs roughly 40% longer to heat through than thawed. The calculator handles frozen mode and extends pasteurization conservatively. Very thick frozen pieces may take over 6 hours to heat — thaw those first.
How does thickness affect sous vide cooking time?
Quadratically: a steak twice as thick takes about four times as long to heat through (Baldwin). That's why the calculator asks for thickness — it's the single biggest driver of time.
What does pasteurization mean in sous vide?
Reducing pathogens by a defined amount through a temperature-plus-time combination — e.g., a million-to-one reduction of Listeria. Baldwin's tables give worst-case times per thickness and temperature so home cooks don't have to do the microbiology math.
Is it safe to sous vide below 131°F (55°C)?
Only with strict limits: the food must come up to temperature and be served within 4 hours total, and only immune-competent people should eat it. Baldwin doesn't even list times over 4 hours below 131°F. For vulnerable diners or cook-chill, always pasteurize.
What temperature should pork be sous vide?
Pork is safe at 130°F (54.4°C) once pasteurized (Baldwin), giving a juicy, slightly pink chop. Baldwin's traditional preparation brines the chop and cooks at 141°F (61°C). Pasteurization times come from the meat table (Table 5.1).
How long and at what temp for sous vide brisket?
Baldwin's preference: 176°F (80°C) for 24–36 hours. Lower-and-slower alternatives: 135°F (57°C) for 36–48 hours, or 147°F (64°C) for 48 hours. These long times tenderize by dissolving collagen — pasteurization minimums are far exceeded.
What time and temperature for sous vide eggs?
Perfect egg: 148°F (64.5°C) for 45 minutes to 1 hour. Pasteurized in-shell egg: 135°F (57°C) for 75 minutes (after Schuman et al., via Baldwin) — usable like a raw egg afterwards.
What temperature for sous vide vegetables?
Around 183°F (84°C) — vegetables need much higher temperatures than meats and must be cooked separately (Baldwin). Dense vegetables like sous vide carrots and potatoes need the longer end of the range. Check tenderness since varieties differ.
How long can food stay in the sous vide bath?
There is no single sous vide minimum time — and the sous vide max time depends on the food. Adding or subtracting 10% from the target time changes nothing noticeable; holding up to twice the target time is usually fine (Baldwin). Much longer and textures turn mushy — the calculator shows a "serve by" time at 2×.
Do I need to sear after sous vide?
For steaks and chops, yes — sous vide meat looks poached. Pat the surface completely dry, then sear 5–30 seconds per side with a blowtorch or a skillet with just-smoking oil for Maillard browning without overcooking the interior.
What if my cut is thicker than the tables cover?
Cut it into thinner portions. Baldwin's pasteurization data tops out at 70 mm, and a 2× thicker piece takes ~4× longer — portioning is both faster and safer. The calculator refuses thicknesses beyond the published data rather than guessing.
Can I cook-chill sous vide food for later?
Yes, if it was pasteurized: chill rapidly — still sealed — in an ice bath (the calculator shows the Table 1.1 time), then refrigerate below 38°F (3.3°C) for 3–4 weeks or freeze. Reheat at or below the original cooking temperature.
Where do this calculator's times come from?
Douglas Baldwin's free guide A Practical Guide to Sous Vide Cooking (douglasbaldwin.com) — Tables 2.2, 2.3, 3.1, 4.1, 5.1 and 1.1. Baldwin computed worst-case times from heat-transfer physics and published pathogen D-values, so the tables err on the safe side.
How this compares to static sous vide charts
Most sous vide time charts online are static tables or years-old PDFs: you look up your protein, guess between rows, and get no pasteurization math, no frozen adjustment, and no thickness interpolation. This calculator interpolates Baldwin's actual tables on thickness² and log-temperature, handles frozen starts conservatively, warns about the 4-hour and 6-hour safety rules, and shows ice-bath chill times — all instantly, privately in your browser.