A complete guide to sous vide cooking times

Sous Vide is an amazing cooking technique. It is really hard an takes a long to time to do. All the factors in Sous vide are important like standard cooking temperature and cooking times. Let us take a look at the importance of cooking times in Sous vide.

Changing the cooking temperature or time can present you with a completely different result in sous vide cooking. There are a lot of different temperatures to be taken into consideration here but few of these are really important, which are the shape and thickness of the food you are cooking, and the initial temperature of the food (is it frozen or is it at room temperature etc).

the internal temperature of a dish has utmost importance in sous vide. You will see below the recommended cooking times for all kinds of food. With sous vide cooking it is necessary to change the cooking time for your food in some situations. But these changes should be inside the minimum and maximum limit.

The thing you need to understand is that there is a maximum time to cook your food sous vide. If you cook fish or chicken for too long in sous vide it can turn into mush. For delicate meat like fish, this can happen even if only minutes were elapsed after the maximum time. Chicken is a tough cookie. The effects of overcooking only show only after the passing of 4 hours from the time limit. Beef is tougher than all it overcooking doesn’ affect it while sous vide.

Normal cooking times (min-max):

Chicken Breast (Boneless): 1 – 4 hours

Chicken Leg/Thigh: 4 – 8 hours

Split Game Hen: 6 – 8 hours

Turkey/Duck Leg: 8 – 10 hours

Duck Breast: 2.30 – 8 hours

Remember: if you set the temperature higher than our recommendations, the cooking time will be less.


Normal cooking times (min-max):

Beef: 1 – 4 hours

Lamb Chops: 1 – 4 hours

Lamb Leg: 10 – 48 hours

Brisket: 8 – 30 hours

Pork Chops: 2 – 10 hours

Pork Roast/Ribs: 12 – 30 hours

Remember: the time also depends on the thickness of your vacuum pouches So, if you’re using thicker pouches, keep the meat in the bath for a bit longer.

Fish and Seafood

Normal cooking times (min-max):

Lean Fish: 30-40 minutes

Fatty Fish: 30-40 minutes

Lobster: 45 minutes

Scallops: 40-60 minutes

Shrimp: 30 minutes


Normal cooking times (min-max):

Soft Cooked (in the shell): 15 – 18 minutes

Hard Cooked (in the shell): 45 minutes – 1.30 hours

Scrambled: 20 minutes

Pasteurized (in the shell): 1.15 – 2 hours

Remember: Do not vaccum when egg is in its shell. The shell could be easily broken while being vaccumed. So always be careful with the eggs.

Fruit and Vegetables

Normal cooking times (min-max):

Root Vegetables: 1 – 4 hours

Tender Vegetables: 45 minutes – 1.30 hours

Firm Fruits: 45 minutes – 2 hours

Soft Fruits: 30 minutes – 1 hour

Remember: for best results in cooking fruits and vegetables a 50mm pouch is suggested.

Pros and Cons of Sous Vide cooking

Sous vide cooking is extremely popular in restaurants all around the world. Since the price of the best sous vide equipment is becoming more and more affordable home cooks are trying out this a lot more. Sous vide machines have evolved a lot and has become something that is really easy to use.

I believe everyone reading this know what exactly Sous vide cooking is. So I am not wasting any time with the background details. Let us just get directly into the point. The following are the most important pros and cons of this cooking method.


Sous vide produces tasty and flavorful food. The slow cooking method allows you to cook pork shoulder, lamb belly, short ribs, and other tough cuts with deep flavours and a uniform texture and taste. vegetable cooked this way gets a superior colour and flavour. Heating them in a slowly is what allows you to preserve their rich flavours.

It is an amazingly convenient method. You can cook the food without losing any flavour. Also, you can cook it days before using and just freeze it right away. A quick oven heating can make it ready to use again.

It’s an amazingly healthy way to cook. Cooking in high temperature is often the reason for not only losing the flavour but also losing the healthy elements of a food. In sous, vide cooking nothing is lost due to the airtight seal. Since everything is cooked in low temperature all the nutrients are preserved.


It is not at all convenient as the traditional cooking methods. It requires a lot of time and if you are in a rush to cook your food this can never be the solution.

Sous vide cooking is not at all practical for some kind of food. It can really alter the taste of so many food items. So you will not be able to cook anything you want.

Now here is the real bummer. You cannot cook alcohol. So sous vide is not for people who like the taste of wine. Alcohol cannot evaporate inside the plastic pouch so if you still use alcohol the food will be unbeatable. Also, green vegetables need to be cooked fast with sous vide.

This method requires extra equipment. Temperature control is the most important part of the method and it needs an equipment to do it. The temperature needs to be steady at all times this can only be achieved using an equipment. And often it can be expensive than you want them to be.

Sous vide restrict too much. For many people cooking is all about the experience. It is about tasting and experiencing what you are cooking. Sous vide doesn’t allow you to do this. Once you have sealed the pouch there is nothing to touch or experience anything. This denial of the sensory experience can be a deal breaker for a lot of people. Some of them may even see Sous vide as more a scientific experiment.

Cook Healthy Dishes Innovatively with the best in class Sous Vides

So, you’ve never cooked Sous Vide before. This art of restaurant quality cooking never ceases to amaze us. And calling this method easy may come across as utter bullshit. But who says quality cooking should be hard.

If this is your first try at sous vide cooking. This guide is perfect for you. All of your questions about Sous Vide cooking will be answered below.

Sous Vide: What is that?

The term Sous – vide is a French term that means to be “under vacuum”. The cooking in this method is done in a lower temperature than usual. The ultimate goal to cook foods with sous vide is put the edible material under even heat i.e. to cook all the portions, inside as well as outside properly and perfectly, without overheating any particular place. It also aims at retaining the moisture

Sous Vide always allows you to get perfect results in cooking. Since everything is controlled there is no need to worry about overcooking or burning. The method is perfect for steaks, shrimp, and lobster all which will taste amazing if cooked perfectly. The end result will always be perfect cooking from edge to edge.

Essential tools needed Sous Vide Cooking

Cooking Sous Vide can’t be done with the equipment you have. You may have to invest in a few new tools. The following are the most essentials tools needed for Sous Vide Cooking.

  • An Immersion Circulator

This was an equipment mostly used in laboratories but now this is the central equipment for Sous Vide cooking. This is used to keep a tub of water at a particular temperature. The device sucks in water heat it up and emits it to the tub.

  • Cambro Containers

You can use Immersion circulator with any pot. But using a Cambro container can be much easier for Sous Vide cooking. Plastic is a much better insulator and you can keep an eye on your food as well.

  • Vacuum seal

A vacuum seal is important since you have to seal the food before Sous Vide cooking.

Procedures of Sous Vide Cooking

Cooking with sous vides needs to have a proper way of processing the food. To a pinch of extra deliciousness, read below, please

  • Step 1: Prepare the food to cook.

Every food item needs to be prepared before a cook. Add the necessary addition to food.

  • Step 2: Packaging

This is one of the most of important aspects of Sous Vide cooking. Prepared food should be packaged without air in food grade plastic bags. The vacuum sealer will come in handy for removing the air.

  • Step 3: Cook

Sous Vide cooking is all about the perfection of cooking. So, you will need to cook for the desired time at the desired temperature to get the desired result. You will have to find the perfect temperature and cook time according to the food and how well you want it cooked.

  • Step 4: Finishing

Sometimes after the cooking, it needs to portion or most of the times a crisp is added to the outer skin in a pan.

Sous Vide cooking is pretty much easy, but it needs extra equipment and longer time. But that is some simple sacrifices needed for perfectly cooked food.

A complete guide to sous vide cooking temperatures

Sous vide is like magic in the kitchen. It can create moist succulent results every time. But like any other trick there are some secrets behind it and like magic, it is a delicate dance.

Every one loves sous vide cooked foods but only a few understand the patience and difficulty needed for the cook. Sous vide the cooking method which needs the longest time for cooking, Unlike any other cooking method, it takes long hours or even days to cook things using this method.

The temperature is one of the most important factors of a Sous Vide cook. If the temperature is not kept to a steady temperature, it means the whole dish is ruined. There are also specific standard temperatures used for cooking specific items. These temperatures bring out the best of each item that you are cooking. So here I have made a list of standard temperature used for Sous Vide cooking. All the items you are looking for may not be in this dish but I have tried to make it as thorough as possible.

Normal temperatures

Chicken Breast (Boneless): 146 0F /63.5-degree celsius

Chicken Leg/Thigh: 160 0F /710C

Split Game Hen: 160 0F /71 0C

Turkey/Duck Leg: 176 0F /80 0C

Duck Breast: 1340F /56.5 0C

Remember: if you set the temperature higher than our recommendations, the cooking time will decrease.


The difference between a well-cooked succulent meat and blatant dry meat may be some degrees of temperature. This is something you can’t control in traditional methods.

Whatever meat you are cooking Sous Vide machines promise to deliver on both texture and flavor.

Normal temperatures

Beef: 134 0F /56.5 0C

Lamb Chops: 134 0F /56.5 0C

Lamb Leg: 134 0F /56.5 0C

Brisket: 134 0F /56.5 0C

Pork Chops: 134 0F /56.5 0C

Pork Roast/Ribs: 160-176 0F /71-80 0C

Fish and Seafood

Seafood is one tricky thing to nail. One second it is perfection and the next second it is an utter disaster. All of this depends largely on the temperature of the cook. Something you cannot control in traditional methods. :

Standard temperatures

Lean Fish: As you wish

Fatty Fish: As you wish

Lobster: 140 0F /60 0C

Scallops: 140 0F /60 0C

Shrimp: 140 0F /60 0C

Remember: The 25mm pouches are perfect for seafood and fish, and 12.5mm pouches are the ones perfect for lean fishes.


Eggs are the perfect candidates for sous vide cooking. You can cook eggs to perfection with sous vide. It can be perfection at any stages from just set to super hard. The temperature of the cook plays a huge role in this perfection.

Standard temperatures

Soft Cooked (in the shell): 167 0F /75 0C

Hard Cooked (in the shell): 160 0F /71 0C

Scrambled: 167 0F /75 0C

Pasteurized (in the shell): 135 0F /57 0C

Remember: Never use vacuum seal for eggs in the shell. It can easily break the shell and mess it up.

Fruit and Vegetables

Even though fruits and vegetables are not considered as a great part of a meal by most people, it is important to a lot of people.

They are mostly used as a side to the meats but their texture and color affect the whole meal itself.

Standard cooking temperatures

Root Vegetables: 183 0F /84 0C

Tender Vegetables: 183 0F /84 0C

Firm Fruits: 183 0F /84 0C

Soft Fruits: 183 0F /84 0C

The unorthodox history of Sous Vide cooking

Sous Vide cooking is one of the most respected cooking method in the culinary scene right now. It takes time and effort, but it produces beautiful food. That is why it is respected. Unlike many other cooking methods the history of Sous vide cooking is a bit unorthodox. History only makes the process seem more beautiful.

The history Sou Vide cooking is actually a three part story. The first part is about the low-temperature cooking, second is containerized cooking and the last part is about using vacuum in the cook. There were three different persons who ultimately made the current cooking process what it is today.

The history of low-temperature cooking.

this one goes back up to 1799. It was found by a scientist by accident. His name Benjamin Thompson and he was a physicist. And he ran experiments on the transfer of heat.

Once he tried roast mutton using the machine created to dry potatoes. Even after not finding any result after three hours. He left giving it to his maids, who then forget it. The machine stayed on overnight. And when he came back and checked on the mutton next day, it was done. Not just done perfectly done.

Or in Thompson’s words which are weirdly being quoted till today, the meat was “Not merely eatable, but perfectly done, and most singularly well-tasted.”

He also noted how the meat fibres were loosened and the moisture was retained.

That was the first writing ever had about slow cooking. It never came in common use until a lot later.

The history of vacuum packing

this one never came into existence until the late 1960s. It was something that was developed by French and American scientists. Preparing food under pressure was used as a preservation method. The heat was used sometimes and sometimes it was not. As this method got more recognition, it was referred to as “cryovacking”. The pressure was known to concentrate the flavours even without cooking.

The history of containerized cooking

The adoption was this method was done by two different people. One a French chef called Georges pralus, for his restaurant in Roxanne. Cooking foie grass always leads to loss of the excessive amount of fat, means it lost almost 50% of its weight. But he found out that when covered in plastic the loss reduced to only 5%. He later taught this method at his culinary school called Culinary Innovations. This lead to the widespread recognition of this method.

Another chef Brunno Gaussaly carried out more experiments on this method. He was the chief scientist for an American food company. He was the one who perfected the temperature and cook times for different foods. He also prepared Sous Vide prepared food for Air France passengers.

These chefs were known to have a friendly rivalry between them. Pralus was called the artist and Gaussaly was called the scientist.

History of something is what makes it what it is. So learning the history can give you an insight into what every step of the process means.