Do you know what the secret is behind the perfect sous vide cooking style? The answer is accurate times and temperatures – a combination which will make your cooking sophisticated and outstanding!
Sous vide is very different compared to ordinary cooking because it adds more flavor to your dishes in the easiest way possible. In just three simple steps – which are season, seal, and simmer – your meat will be tenderized in a way that it’s never been before.
Apart from these three steps, setting the accurate temperature and appropriate cooking time are the most crucial components of this unique cooking style. The quality of the food produced will depend on these two factors.
To give you a clearer view of the sous vide’s cooking times, here is a comparison between sous vide and the traditional way of cooking.
More…
Sous Vide Guide
A Sous Vide And Traditional Cooking Face-Off
A major problem with traditional cooking is it can lead to overcooked or undercooked food.
Traditional high-heat cooking is done when the food’s outer surface is exposed to higher temperatures than the target internal cooking temperature. The heat touches the outer surface first before it crawls closer to the center at a lower degree. The heat travels inward or centrally until the entire food is finally cooked!
As first-timers, it is fine if you can’t do it perfectly. Besides, the edges of the food are expected to be hotter than the center. However, cooking temperatures in traditional cooking are difficult to control, which is why sous vide cooking can save the day.
I guarantee you that sous vide cooking can resolve your overcooking and undercooking issues. This is because all of the food is sealed in a pouch and then immersed in a water bath or oven that provides a more precise temperature.
The cooking continues, even if the temperature at the center of the food reaches the target temperature.
The food will not be overcooked because the temperature will never increase more than the target temperature in a water bath. This means the food will be cooked evenly from the center to the side because the entire temperature is the same as the target temperature.
Sous vide (left) vs. Traditionally-cooked (right)
Sous Vide Cooking Times And Temperature Guides
The cooking times and temperatures vary according to the food you’re cooking and the texture you want. The thicker and tougher the meat is, the longer time you’ll need to make it tender. Tough meats, like short ribs and beef briskets, need longer cooking times.
Via Serious Eats
Here is a guide to the temperatures and times that you should follow to make different kinds of food nice and tender:
Ribeye, Strip, And Porterhouse Steaks
These meats should be cooked at higher temperature than lean ones, such as tenderloin. This is because they are fatty in nature with natural fatty insulators, so it take longer to reach the target temperature.
| How It’s Done | Temperature | Time |
|---|---|---|
| Very rare to rare |
120°F (49°C) to 128°F (53°C) | 1 to 2 1/2 hours |
| Medium-rare |
129°F (54°C) to 134°F (57°C) |
1 to 4 hours (2 1/2 hours for temperatures under 130°F/57°C) |
| Medium |
135°F (57°C) to 144°F (62°C) | 1 to 4 hours |
| Medium-well |
145°F (63°C) to 155°F (68°C) | 1 to 3 1/2 hours |
| Well done | 156°F (69°C) and up | 1 to 3 hours |
Tenderloin Steaks
Lean tenderloin is overcooked easily if it’s exposed to a higher temperature than fattier meat cuts. The optimum tenderness and moistness can be achieved if it’s cooked very rare to rare.
| How It’s Done | Temperature | Time |
|---|---|---|
| Very rare to rare |
120°F (49°C) to 128°F (53°C) |
45 minutes to 2 1/2 hours |
| Medium-rare |
129°F (54°C) to 134°F (57°C) |
45 minutes to 4 hours (2 1/2 hours for temperatures under 130°F/57°C) |
| Medium |
135°F (57°C) to 144°F (62°C) | 45 minutes to 4 hours |
| Medium-well |
145°F (63°C) to 155°F (68°C) |
45 minutes to 3 1/2 hours |
| Well done | 156°F (69°C) and up | 1 to 3 hours |
Pork Ribs
These are usually cooked slowly in a smoker for the best results. The lower temperature, the more time is needed for cooking, and the more internal moisture will be retained by the meat. Ribs exposed to a higher temperature will result in a more traditional barbeque rib texture with tender meat and fat.
| How It’s Done | Temperature | Time |
|---|---|---|
| Extra meaty and tender | 145°F (62.8°C) | 36 hours |
|
Traditional BBQ, with little resistance, but tender | 165°F (73.9°C) | 12 hours |
Chicken Breasts
Each of these cooking times makes sous vide chicken breasts tender and moist, and as you increase the cooking temperature, they become more tender and moist.
| How It’s Done | Temperature | Time |
|---|---|---|
| Tender and juicy for cold chicken salad | 150°F (66°C) | 1 to 4 hours |
| Very soft and juicy | 140°F (60°C) | 1 1/2 to 4 hours |
|
Juicy, tender, and slightly stringy | 150°F (66°C) | 1 to 4 hours |
|
Traditional, juicy, firm, and slightly stringy | 160°F (71°C) | 1 to 4 hours |
Chicken Thighs
Chicken thighs can withstand both higher temperatures and longer cooking times.
| How It’s Done | Temperature | Time |
|---|---|---|
|
Firm, very juicy, slightly tough | 150°F (66°C) | 1 to 4 hours |
|
Very soft and juicy, served hot | 165°F (74°C) | 1 to 4 hours |
| Tender and very juicy | 165°F (74°C) | 4 to 8 hours |
Though sous vide is just as easy as allowing the foods to simmer in a water bath, the cooking temperatures and times are still crucial. The secret to having the juiciest and tenderest meat is having accurate cooking temperatures and times.
Sous Vide Recipes
If you have any questions or suggestions, you can make your comments here. Thank you!
