Sous Vide Calculator
Find the perfect water bath temperature and cooking time for steak, chicken, salmon, pork, vegetables, and more. Includes doneness guide and sear recommendations.
How It Works
Understand how sous vide cooking times and temperatures are determined.
Precision Cooking
Sous vide cooks food in a temperature-controlled water bath. The calculator uses your food type and desired doneness to recommend the exact water bath temperature for perfect results every time.
Time & Thickness
Cooking time depends on thickness. Thicker cuts need more time for the heat to penetrate to the center. The calculator multiplies the base time per inch by your measured thickness for an accurate estimate.
Sear Finish
Searing after sous vide creates a flavorful crust through the Maillard reaction. The calculator recommends sear times per side for foods that benefit from a finishing sear. Vegetables and eggs typically do not need searing.
Frequently Asked Questions
Common questions about sous vide cooking and this calculator.
Measure the thickest part of your food in inches. For steak, a 1-inch thickness is standard. For chicken breast, 1.5 inches is typical. The calculator uses thickness to determine cooking time — thicker cuts need more time for the heat to reach the center.
Searing is recommended for meat cuts like steak, pork chops, lamb, and duck breast to develop a flavorful crust. For fish like salmon and cod, a quick sear adds texture. Vegetables and eggs do not need searing. The calculator shows the recommended sear time for each food type.
Yes, you can cook frozen food using sous vide. Add approximately 50% more cooking time compared to fresh. For example, a 1-inch frozen steak that normally takes 1 hour would need about 1.5 hours. Always ensure the food reaches the proper internal temperature for food safety.
The cooking times are estimates based on standard sous vide guidelines for common foods. Actual times may vary based on starting temperature (refrigerated vs room temperature), exact thickness, and your personal preference. The calculator provides a reliable starting point. Use a food thermometer to verify doneness.