Sous Vide Time & Temperature Reference
Working notes from trial and error, not a finished cookbook — kept as-is because the comparisons are the useful part. Background reading: The Danger Zone Reevaluated.
Poultry — chicken
| Cut | Temp / time | Notes |
|---|---|---|
| Whole (spatchcock) | 68°C / 5–6 hrs | — |
| Whole (in bag) | 65°C / 3–6 hrs | Dark and white meat cook at different rates — better to cook thighs and breasts separately. |
| Whole | 76°C / 90 min | — |
| Thigh (medium) | 64.5°C / 3.5 hrs | Try 66°C / 4 hrs next. |
| Thigh (medium) | 65.0°C / 4 hrs | Slightly red in the center. |
| Thigh (medium) | 67.0°C / 3 hrs | Not much red, but meat a little mushy. |
| Thigh (medium) | 69.0°C / 2.5 hrs | Next one to try. |
| Thigh | 70°C / 60 min | Add oil to the bag. |
| Thigh | 73°C / 2–2.5 hrs | For a 0.9 kg bird. |
| Breast | 63.0°C / 2 hrs | — |
| Drumstick (cut open) | 66°C / 3 hrs | Still some red, texture still a little mushy. |
Thigh bag: one thigh per bag with 125ml water, 1 tsp salt, spring onion, ginger slices.
Cheng-du style cold chicken (boneless breast): pour boiling water over the brined skin, then dunk in an ice water, pat dry, and sous vide dry (no liquid in the bag).
Not sous vide, but the definitive version: Johnny Lee's Hainan Chicken Rice (PRD).
Hainan chicken rice references: steamykitchen.com, nomss.com, foodcanon.com, itsmydish.com. Also: noshon.it — sous vide chicken thigh.
Duck
| Cut | Temp / time | Notes |
|---|---|---|
| Legs (confit) | 68°C / 36 hrs | Salt and pepper; garlic on the meat side, thyme on the skin side. |
| Breast | 58°C / 1 hr 45 min | For ultra-crispy skin. |
Sources: seriouseats.com — duck confit, chefsteps.com — duck breast.
Beef
| Cut | Temp / time | Notes |
|---|---|---|
| Sirloin (thick, fatty) | 58.5°C / 5.5 hrs | Perfect for fattier cuts. |
| Sirloin | 57.5°C / 2 hrs | A bit too raw. |
| Tomahawk (thick, 2.5") | 57.5°C | Too raw. |
| Tomahawk | 59°C | Medium. |
| Tomahawk sirloin | 58.5°C / 4 hrs | Next one to try. |
| Steak (BBQ, center cut) | 64°C | — |
| Cheeks | 68°C / 24 hrs | — |
| Brisket | 68°C | Too tough — try lower. |
| Chuck | 60°C / 24 hrs | — |
| Ox tongue | 76.5°C / 24 hrs | 74.5°C when serving with rendang. |
| Ox tongue | 70°C / 36 hrs | Sear after removing the skin. Gravy from the juices: 1 Tbsp water + 1 Tbsp cornstarch. |
| Ox tail | 85°C / 24 hrs | — |
Steak: pre-sear with salt, pepper, garlic, and rosemary; pat dry with paper towel when sous vide is done, then torch to finish.
Lamb
| Cut | Temp / time | Notes |
|---|---|---|
| Leg, butterflied | 57°C / 4 hrs | — |
| Rack | 58.5°C / 3 hrs | — |
| Shanks | 75°C / 24 hrs min | — |
Pork
| Cut | Temp / time | Notes |
|---|---|---|
| Tongue | 86.5°C / 17 hrs | Maybe less — skin gets too soft. |
See also: Crispy Sous Vide Pork Belly.
Seafood
| Cut | Temp / time | Notes |
|---|---|---|
| Salmon | 56°C / 20 min | Brine 30 min in a 250ml water / 1 Tbsp salt solution first, grill the skin after. |
Egg
| Cut | Temp / time | Notes |
|---|---|---|
| Onsen tamago (温泉卵) | 62°C / 45 min | Range 65–68°C also works. |
Sauce: 60ml dashi (or vegetarian kombu dashi), ½ Tbsp mirin, 1½ Tbsp soy sauce, 3g katsuobushi (skip for vegetarian), scallion to garnish.
Vegetables
| Item | Temp / time | Notes |
|---|---|---|
| Corn | 86°C / 30 min | Try with dried ancho chile, cilantro stems, lemon zest, or garlic. |
Source: eattender.com.
Drinks
| Item | Temp | Notes |
|---|---|---|
| Sake | 41°C | — |