Sous vide calculator
Choose your food, starting state and thickness or recipe preset. Start timing after the bag is submerged and the preheated bath has recovered. Keep portions in one layer.
Choose your cook
Measure the thickest part. Bag individual portions in one layer, with water circulating on both sides.
Time in the bath · 57 °C
About 1 h 15 min
Approximate heat-through time, until the centre is within 0.5°C of the bath. This excludes pasteurization and collagen tenderizing.
Uses the 25 mm published row, rounded up from your size.Use these heating estimates for tender meat portions. Chicken needs its own poultry schedule; ribs and shanks need their longer texture times. Below 55°C, preparation, cooking and serving together must stay within four hours.
Sources: Baldwin — 2.2 / 2.3
Full reference tables & notes
Vegetables
| Food | State | Temp | Time | Notes |
|---|---|---|---|---|
| Asparagus (~1 cm spears) | Frozen | 85°C | 12–18 min | 15 min default. Use 18–20 min if clumped/tightly packed. |
| Asparagus (~1 cm spears) | Chilled / thawed | 85°C | 8–12 min | Mostly heat-through + slight tenderizing. Single layer cooks best. |
| Cauliflower (florets, ~5 cm) | Chilled / thawed | 85°C | 30–45 min | Bag with butter + curry powder. Single layer; weigh down if needed. |
| Cauliflower (florets, ~5 cm) | Frozen | 85°C | 45–60 min | Add ~15 min for frozen. Same bag additions. |
Asparagus finish (optional): dry well, then blister 30–60 sec in a very hot pan.
Cauliflower finish (optional): drain liquid, then roast or broil 4–6 min for color. Pairs well with a knob of butter and ½–1 tsp curry powder per ~300 g in the bag.
Beets: 85 °C, 1½–4 h by size — see Sous vide beets.
Poultry: Chicken Breast
| Cut | Thickness | State | Temp | Time | Texture / Notes |
|---|---|---|---|---|---|
| Breast | ~2 cm | Chilled / thawed | 63°C | 60–75 min | Juicy + tender (default). |
| Breast | ~2 cm | Frozen | 63°C | 90–105 min | Add ~30 min for frozen. |
| Breast | ~2 cm | Chilled / thawed | 65°C | 45–60 min | Firmer, more 'classic' bite. |
| Breast | ~2 cm | Frozen | 65°C | 75–90 min | Firmer texture; extra time for frozen heating. |
| Breast | ~4 cm | Chilled / thawed | 63°C | 2.5 h | Thick breast: allow the full listed time. |
| Breast | ~4 cm | Frozen | 63°C | 3 h | Cook-from-frozen default. |
| Breast | ~4 cm | Chilled / thawed | 65°C | 2 h | Closest 'set-and-forget 2 hours' plan. |
| Breast | ~4 cm | Frozen | 65°C | 2.5 h | Add buffer if not fully thawed. |
Finish: pat dry, then hard sear 30–60 sec/side for color.
Sliced into oyakodon: see the sous vide shortcut there.
Poultry needs a temperature-and-thickness-specific pasteurization schedule. Do not substitute the generic meat heating calculator for these chicken presets.
Poultry: Chicken Drumsticks (bone-in)
| Goal | State | Temp | Time | Notes |
|---|---|---|---|---|
| Tender / pulls off bone | Chilled / thawed | 74°C | 3–5 h | Good all-round; avoids near-bone pinkness. |
| Tender / pulls off bone | Frozen | 74°C | 4–6 h | +30–60 min buffer; thickness-dependent. |
| Fall-off-the-bone | Chilled / thawed | 78°C | 3 h | Best match for 'fall off bone'. |
| Fall-off-the-bone | Frozen | 78°C | 3–4 h | Add ~1 h if very thick or tightly packed. |
Bagging: 2 per bag for very thick drumsticks; 3 per bag OK if mostly single-layer. Finish: dry thoroughly, broil 4–8 min total, flip once; apply sugary sauces late.
Beef
| Cut | Thickness | State | Doneness | Temp | Time | Hold window |
|---|---|---|---|---|---|---|
| Ribeye | ~2.5 cm | Chilled / thawed | Medium | 57°C | 1½ h | Best 1.5–3 h; OK up to ~4 h (softer past that). |
| Ribeye | ~2.5 cm | Frozen | Medium | 57°C | 2 h | Best 1.5–3 h; OK up to ~4 h (softer past that). |
Sear: optional cool-in-bag 5–10 min, pat very dry, then 30–60 sec/side in screaming-hot pan + neutral oil. Add butter only at the end (15–30 sec baste).
These steak windows are practical texture guides, not pasteurization schedules. For other thicknesses, use the meat heat-through calculator above.
Pork Ribs
| Texture target | State | Temp | Time | Notes |
|---|---|---|---|---|
| BBQ tender (sliceable) | Chilled / thawed | 74°C | 18–24 h | Default long-cook ribs. |
| BBQ tender (sliceable) | Frozen | 74°C | 18–24 h | Default long-cook ribs. |
| Fall-off-the-bone | Chilled / thawed | 78°C | 12–18 h | Softer, more shreddy. |
| Fall-off-the-bone | Frozen | 78°C | 12–18 h | Softer, more shreddy. |
| Steakier chew | Chilled / thawed | 68°C | 24–36 h | Tender but more bite. |
| Steakier chew | Frozen | 68°C | 24–36 h | Tender but more bite. |
Finish: dry well, brush thin sauce, then broil 4–8 min total (flip once). If sauce is sweet, apply late and watch constantly.
For these long texture cooks, use the same broad window from chilled or frozen. Frozen pieces must be individually separated; a solid frozen bundle or unusually large cut needs a separate schedule.
Lamb — collagen-heavy cuts
| Cut | Goal | State | Temp | Time | Notes |
|---|---|---|---|---|---|
| Lamb shank (whole) | Braised tender (sliceable) | Chilled / thawed | 68°C | 24–36 h | Frozen vs thawed negligible at this scale. |
| Lamb shank (whole) | Braised tender (sliceable) | Frozen | 68°C | 24–36 h | Frozen vs thawed negligible at this scale. |
| Lamb shank (whole) | Fall-apart | Chilled / thawed | 74°C | 18–24 h | More 'braise' texture. |
| Lamb shank (whole) | Fall-apart | Frozen | 74°C | 18–24 h | More 'braise' texture. |
For these long texture cooks, use the same broad window from chilled or frozen. Frozen pieces must be individually separated; a solid frozen bundle or unusually large cut needs a separate schedule.
Lamb — steak-like slices
| Cut | Thickness | State | Temp | Time | Finish / Notes |
|---|---|---|---|---|---|
| Shank steaks (cross-cut) | 2–2.5 cm | Chilled / thawed | 60°C | 8–12 h | Collagen needs time. Add ~1 h buffer for frozen. |
| Shank steaks (cross-cut) | 2–2.5 cm | Frozen | 60°C | 9–13 h | Collagen needs time. Add ~1 h buffer for frozen. |
| Boneless lamb slices w/ fat + some skin | 2–2.5 cm | Chilled / thawed | 56–57°C | 1½–2 h | Dry thoroughly. Crisp skin in pan skin-side down 2–5 min (press for contact). |
| Boneless lamb slices w/ fat + some skin | 2–2.5 cm | Frozen | 56–57°C | 2–2.5 h | Dry thoroughly. Crisp skin in pan skin-side down 2–5 min (press for contact). |
Skin note: sous vide does not crisp skin. You must dry thoroughly and use direct high heat (pan or broiler).
Salmon — soft at 50 °C
| Food | Thickness | State | Temp | Time | Notes |
|---|---|---|---|---|---|
| Salmon, soft | up to 13 mm | Chilled / thawed | 50°C | 30 min | ChefSteps recipe timing; serve immediately. Not pasteurized. |
| Salmon, soft | up to 13 mm | Frozen | 50°C | 45 min | Estimate: recipe time × 1.5. Not a validated pasteurization schedule. |
| Salmon, soft | 14–25 mm | Chilled / thawed | 50°C | 40 min | ChefSteps recipe timing; serve immediately. Not pasteurized. |
| Salmon, soft | 14–25 mm | Frozen | 50°C | 60 min | Estimate: recipe time × 1.5. Not a validated pasteurization schedule. |
| Salmon, soft | 26–38 mm | Chilled / thawed | 50°C | 60 min | ChefSteps recipe timing; serve immediately. Not pasteurized. |
| Salmon, soft | 26–38 mm | Frozen | 50°C | 90 min | Estimate: recipe time × 1.5. Not a validated pasteurization schedule. |
Use salmon suitable for undercooked service with supplier-confirmed parasite controls. Ordinary freezer storage does not establish parasite destruction. Unpasteurized fish is unsuitable for pregnant or immunocompromised people.
Sources: ChefSteps salmon recipe; ChefSteps frozen-food guidance.
Salmon — pasteurized at 60 °C
| Food | Thickness | State | Temp | Time | Notes |
|---|---|---|---|---|---|
| Salmon, fatty fish | 5 mm | Chilled / thawed | 60°C | 40 min | Starts at 5°C; includes heating and pasteurization. |
| Salmon, fatty fish | 5 mm | Frozen → thaw first | 60°C | Thaw, then 40 min | Thaw in the fridge to 5°C first. Thawing time is additional. |
| Salmon, fatty fish | 10 mm | Chilled / thawed | 60°C | 50 min | Starts at 5°C; includes heating and pasteurization. |
| Salmon, fatty fish | 10 mm | Frozen → thaw first | 60°C | Thaw, then 50 min | Thaw in the fridge to 5°C first. Thawing time is additional. |
| Salmon, fatty fish | 15 mm | Chilled / thawed | 60°C | 60 min | Starts at 5°C; includes heating and pasteurization. |
| Salmon, fatty fish | 15 mm | Frozen → thaw first | 60°C | Thaw, then 60 min | Thaw in the fridge to 5°C first. Thawing time is additional. |
| Salmon, fatty fish | 20 mm | Chilled / thawed | 60°C | 75 min | Starts at 5°C; includes heating and pasteurization. |
| Salmon, fatty fish | 20 mm | Frozen → thaw first | 60°C | Thaw, then 75 min | Thaw in the fridge to 5°C first. Thawing time is additional. |
| Salmon, fatty fish | 25 mm | Chilled / thawed | 60°C | 90 min | Starts at 5°C; includes heating and pasteurization. |
| Salmon, fatty fish | 25 mm | Frozen → thaw first | 60°C | Thaw, then 90 min | Thaw in the fridge to 5°C first. Thawing time is additional. |
| Salmon, fatty fish | 30 mm | Chilled / thawed | 60°C | 120 min | Starts at 5°C; includes heating and pasteurization. |
| Salmon, fatty fish | 30 mm | Frozen → thaw first | 60°C | Thaw, then 120 min | Thaw in the fridge to 5°C first. Thawing time is additional. |
| Salmon, fatty fish | 35 mm | Chilled / thawed | 60°C | 135 min | Starts at 5°C; includes heating and pasteurization. |
| Salmon, fatty fish | 35 mm | Frozen → thaw first | 60°C | Thaw, then 135 min | Thaw in the fridge to 5°C first. Thawing time is additional. |
| Salmon, fatty fish | 40 mm | Chilled / thawed | 60°C | 150 min | Starts at 5°C; includes heating and pasteurization. |
| Salmon, fatty fish | 40 mm | Frozen → thaw first | 60°C | Thaw, then 150 min | Thaw in the fridge to 5°C first. Thawing time is additional. |
Measure the thickest part; round up to the next 5 mm row. These are Baldwin’s separate fatty- and lean-fish schedules. They are not interchangeable.
Remove reduced-oxygen retail packaging before fridge thawing. These schedules start with fully thawed fish, not a frozen centre.
Lean fish — pasteurized at 60 °C
| Food | Thickness | State | Temp | Time | Notes |
|---|---|---|---|---|---|
| Cod or similar lean fish | 5 mm | Chilled / thawed | 60°C | 30 min | Starts at 5°C; includes heating and pasteurization. |
| Cod or similar lean fish | 5 mm | Frozen → thaw first | 60°C | Thaw, then 30 min | Thaw in the fridge to 5°C first. Thawing time is additional. |
| Cod or similar lean fish | 10 mm | Chilled / thawed | 60°C | 35 min | Starts at 5°C; includes heating and pasteurization. |
| Cod or similar lean fish | 10 mm | Frozen → thaw first | 60°C | Thaw, then 35 min | Thaw in the fridge to 5°C first. Thawing time is additional. |
| Cod or similar lean fish | 15 mm | Chilled / thawed | 60°C | 50 min | Starts at 5°C; includes heating and pasteurization. |
| Cod or similar lean fish | 15 mm | Frozen → thaw first | 60°C | Thaw, then 50 min | Thaw in the fridge to 5°C first. Thawing time is additional. |
| Cod or similar lean fish | 20 mm | Chilled / thawed | 60°C | 60 min | Starts at 5°C; includes heating and pasteurization. |
| Cod or similar lean fish | 20 mm | Frozen → thaw first | 60°C | Thaw, then 60 min | Thaw in the fridge to 5°C first. Thawing time is additional. |
| Cod or similar lean fish | 25 mm | Chilled / thawed | 60°C | 75 min | Starts at 5°C; includes heating and pasteurization. |
| Cod or similar lean fish | 25 mm | Frozen → thaw first | 60°C | Thaw, then 75 min | Thaw in the fridge to 5°C first. Thawing time is additional. |
| Cod or similar lean fish | 30 mm | Chilled / thawed | 60°C | 105 min | Starts at 5°C; includes heating and pasteurization. |
| Cod or similar lean fish | 30 mm | Frozen → thaw first | 60°C | Thaw, then 105 min | Thaw in the fridge to 5°C first. Thawing time is additional. |
| Cod or similar lean fish | 35 mm | Chilled / thawed | 60°C | 120 min | Starts at 5°C; includes heating and pasteurization. |
| Cod or similar lean fish | 35 mm | Frozen → thaw first | 60°C | Thaw, then 120 min | Thaw in the fridge to 5°C first. Thawing time is additional. |
| Cod or similar lean fish | 40 mm | Chilled / thawed | 60°C | 135 min | Starts at 5°C; includes heating and pasteurization. |
| Cod or similar lean fish | 40 mm | Frozen → thaw first | 60°C | Thaw, then 135 min | Thaw in the fridge to 5°C first. Thawing time is additional. |
Measure the thickest part; round up to the next 5 mm row. These are Baldwin’s separate fatty- and lean-fish schedules. They are not interchangeable.
Remove reduced-oxygen retail packaging before fridge thawing. These schedules start with fully thawed fish, not a frozen centre.