Category: Sous vide recipes: Difference between revisions
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In this category, you will find recipes for [[Sous vide cooking|sous vide water bath cooking]], in particular for those which are suitable for use in the domestic kitchen, such as the [[SousVide Supreme|Sous Vide Supreme]]. Here, you will also find temperatures and cooking times for various ingredients and various hints and tips to ensure success when using your water bath. | In this category, you will find recipes for [[Sous vide cooking|sous vide water bath cooking]], in particular for those which are suitable for use in the domestic kitchen, such as the [[SousVide Supreme|Sous Vide Supreme]]. Here, you will also find temperatures and cooking times for various ingredients and various hints and tips to ensure success when using your water bath. | ||
{{Template:Sous vide cooking times}} | {{Template:Sous vide cooking times improved}} | ||
[[Category:Tools]] | [[Category:Tools]] | ||
[[Category:Recipes]] | [[Category:Recipes]] | ||
Latest revision as of 14:51, 17 September 2024
In this category, you will find recipes for sous vide water bath cooking, in particular for those which are suitable for use in the domestic kitchen, such as the Sous Vide Supreme. Here, you will also find temperatures and cooking times for various ingredients and various hints and tips to ensure success when using your water bath.
Metric to Imperial conversion notes
- 25 mm [2.5 cm] = 1 inch
- 38 mm [3.8 cm] = 1.5 inches
- 50 mm [5 cm] = 2 inches
- 70 mm [7 cm] = 2.75 inches
A two-way temperature calculator
A Centigrade to Fahrenhiet / Fahrenhiet to Centigrade temperature converter.
Chicken, Duck and Turkey Sous-vide cooking times and temperatures
The cooking times and temperatures for cooking various poultry types in a sous-vide water bath.
| Poultry type | Temp. | Sous-vide Cooking Time | ||
|---|---|---|---|---|
| Chicken | (°C) | (°F) | Min. | Max. |
| Chicken, breast (bone in) | 62°C | 144°F | 2-5 hours | 4-6 hours |
| Chicken, breast (boneless) | 62°C | 144°F | 1 hour | 2-4 hours |
| Chicken, dark meat | 80°C | 176°F | 1 hour | 2-4 hours |
| Chicken, leg / thigh | 70°C | 158°F | 4 hours | 6-8 hours |
| Chicken spatchcocked | 71°C | 159.8°F | 6 hours | 8 hours |
| Poultry type | Temp. | Sous-vide Cooking Time | ||
|---|---|---|---|---|
| Duck | (°C) | (°F) | Min. | Max. |
| Duck, breast | 55°C | 131°F | 2.0 hours | 3 hours |
| Duck, leg | 82°C | 180°F | 8 hours | 10 hours |
| Poultry type | Temp. | Sous-vide Cooking Time | ||
|---|---|---|---|---|
| Turkey | (°C) | (°F) | Min. | Max. |
| Turkey crown (medium well) | 65°C | 149°F | 5 hours | 10-12 hours |
| Poultry type | Temp. | Sous-vide Cooking Time | ||
|---|---|---|---|---|
| Poultry Liver | (°C) | (°F) | Min. | Max. |
| Poultry liver (pink) | 55°C | 131°F | 60 minutes | 120 minutes |
| Poultry liver (medium-rare) | 53°C | 127°F | 60 minutes | 120 minutes |
| Poultry liver (medium) | 60°C | 140°F | 60 minutes | 120 minutes |
| Poultry type | Temp. | Sous-vide Cooking Time | ||
|---|---|---|---|---|
| Poultry Liver | (°C) | (°F) | Min. | Max. |
| Game birds (rare) | 55°C | 131°F | 8-10 hours | 12-24 hours |
| Game birds (medium) | 60°C | 140°F | 8-10 hours | 12-24 hours |
| Game birds (medium well) | 65°C | 150°F | 8-10 hours | 12-24 hours |
| Game birds (well done) | 70°C | 158°F | 8-10 hours | 12-24 hours |
Pork, Ham and Gammon Sous-vide cooking times and temperatures
The cooking times and temperatures for cooking pork and gammon in a sous-vide water bath.
| Meat type Pork / Ham |
Temp. | Sous-vide Cooking Time | ||
|---|---|---|---|---|
| Cuts of Pork | (°C) | (°F) | Min. | Max. |
| Thin Gammon steak | 67°C | 152°F | 4-6 hours | 8-24 hours |
| Thick Gammon steak | 70°C | 158°F | 4-6 hours | 8-24 hours |
| Joint of Gammon / Ham | 60°C | 140°F | 12 hours | 25 hours |
| Pork, baby back ribs | 75°C | 167°F | 4-8 hours | 12 hours |
| Thin Pork chops medium rare | 55°C | 131°F | 2-4 hours | 6-8 hours |
| Thick Pork chops medium rare | 55°C | 131°F | 4-6 hours | 8-10 hours |
| Thin Pork chops medium | 60°C | 140°F | 2-4 hours | 6-8 hours |
| Thick Pork chops medium | 60°C | 140°F | 4-6 hours | 8-10 hours |
| Thin Pork chops medium well | 65°C | 149°F | 2-4 hours | 6-8 hours |
| Thick Pork chops medium well | 65°C | 149°F | 4-6 hours | 8-10 hours |
| Thin Pork chops well done | 70°C | 158°F | 2-4 hours | 6-8 hours |
| Thick Pork chops well done | 70°C | 158°F | 4-6 hours | 8-10 hours |
| Pork roasting joint | 75°C | 167°F | 12 hours | 30 hours |
| Pork spare ribs | 75°C | 167°F | 12 hours | 30 hours |
| Pork tenderloin medium rare | 55°C | 131°F | 90 minutes | 6-8 hours |
| Pork tenderloin medium | 60°C | 140°F | 90 minutes | 6-8 hours |
| Pork, tenderloin medium well | 65°C | 149°F | 90 minutes | 6-8 hours |
| Pork, tenderloin well done | 70°C | 158°F | 90 minutes | 6-8 hours |
| Pork Offal | ||||
| Pigs Liver | (°C) | (°F) | Min. | Max. |
| Pigs liver *(medium-rare) | 58°C | 136°F | 60 minutes | 120 minutes |
| Pigs liver *(pink) | 62°C | 144°F | 60 minutes | 120 minutes |
| Pigs liver *(medium) | 65°C | 149°F | 60 minutes | 120 minutes |
| Pigs Kidney | (°C) | (°F) | Min. | Max. |
| Pigs Kidney (pink) | 56°C | 133°F | 60 minutes | 120 minutes |
| Pigs Kidney (medium) | 60°C | 140°F | 60 minutes | 120 minutes |
Beef Sous-vide cooking times and temperatures
The information in the tables below are suitable for Beef Cattle, Grass-fed Beef, Veal, Kobe, Wagyu and Angus Beef.
| Cut of Beef | Temp. | Sous-vide Cooking Time | ||
|---|---|---|---|---|
| Beef Brisket | (°C) | (°F) | Min. | Max. |
| Beef brisket (medium rare) | 55°C | 131°F | 8-10 hours | 24-30 hours |
| Beef brisket (medium) | 60C° | 140°F | 8-10 hours | 24-30 hours |
| Beef brisket (medium well) | 65°C | 150°F | 8-10 hours | 24-30 hours |
| Beef brisket (well done) | 70°C | 158F° | 8-10 hours | 24-30 hours |
| Cut of Beef | Temp. | Sous-vide Cooking Time | ||
|---|---|---|---|---|
| Roasting Joints | (°C) | (°F) | Min. | Max. |
| Beef roasting cuts (medium rare) | 55°C | 131°F | 10 hours | 24-28 hours |
| Beef roasting cuts (medium) | 60°C | 140°F | 10 hours | 24-28 hours |
| Beef roasting cuts (medium well) | 65°C | 150°F | 10 hours | 24-28 hours |
| Beef roasting cuts (well done) | 70°C | 158°F | 10 hours | 24-28 hours |
| Beef short ribs eg:spare ribs | 80°C | 176°F | 8-10 hours | 24-30 hours |
| Beef, silverside joint (medium - ‡) | 62°C | 144°F | 8 hours | 10 hours |
| Cut of Beef | Temp. | Sous-vide Cooking Time | ||
|---|---|---|---|---|
| Fillet Steak | (°C) | (°F) | Min. | |
| Beef fillet steak (rare) | 49°C | 120°F | 2 hours | 4 hours |
| Beef fillet steak (medium rare) | 55°C | 131°F | 2 hours | 4 hours |
| Beef fillet steak (medium) | 60°C | 140°F | 2 hours | 4 hours |
| Beef fillet steak (medium well) | 65°C | 150°F | 2 hours | 4 hours |
| Beef fillet steak (well done) | 70°C | 158°F | 2 hours | 4 hours |
| Cut of Beef | Temp. | Sous-vide Cooking Time | ||
|---|---|---|---|---|
| Rump Steak | (°C) | (°F) | Min. | Max. |
| Beef rump steak, (rare) | 49°C | 120°F | 1 hour | 4 hours |
| Beef rump steak (medium rare) | 55°C | 131°F | 1 hour | 4 hours |
| Beef rump steak (medium) | 60°C | 140°F | 1 hour | 4 hours |
| Beef rump steak (medium well) | 65°C | 150°F | 1 hour | 4 hours |
| Beef rump steak (well done) | 70°C | 158°F | 1 hour | 4 hours |
| Beef Offal | Temp. | Sous-vide Cooking Time | ||
|---|---|---|---|---|
| Beef Liver | (°C) | (°F) | Min. | Max. |
| Beef liver *(medium-rare) | 58°C | 136°F | 60 minutes | 120 minutes |
| Beef liver *(pink) | 62°C | 144°F | 60 minutes | 120 minutes |
| Beef liver *(medium) | 65°C | 149°F | 60 minutes | 120 minutes |
| Veal (Calves) liver *(medium-rare) | 58°C | 136°F | 90 minutes | 120 minutes |
| Veal (calves) liver *(pink) | 62°C | 144°F | 90 minutes | 120 minutes |
| Veal (calves) liver *(medium) | 65°C | 149°F | 90 minutes | 120 minutes |
| Beef Kidney | (°C) | (°F) | Min. | Max. |
| Beef Kidney (pink) | 56°C | 133°F | 60 minutes | 120 minutes |
| Beef Kidney (medium) | 60°C | 140°F | 60 minutes | 120 minutes |
| Cut of Beef | Temp. | Sous-vide Cooking Time | ||
|---|---|---|---|---|
| Rib-eye Steak | (°C) | (°F) | Min. | Max. |
| Beef Rib-eye steak, (rare) | 49°C | 120°F | 2 hours | 4.5 hours |
| Beef Rib-eye steak (medium rare) | 55°C | 131°F | 2 hours | 4.5 hours |
| Beef Rib-eye steak (medium) | 60°C | 140°F | 2 hours | 4.5 hours |
| Beef Rib-eye steak (medium well) | 65°C | 150°F | 2 hours | 4.5 hours |
| Beef Rib-eye steak (well done) | 70°C | 158°F | 2 hours | 4.5 hours |
Lamb Sous-vide cooking times and temperatures
The cooking times and temperatures for cooking lamb in a sous-vide water bath.
| Cut of Lamb | Temp. | Sous-vide Cooking Time | ||
|---|---|---|---|---|
| Leg of Lamb | (°C) | (°F) | Min. | Max. |
| Leg of lamb (medium rare) | 55°C | 131°F | 10 hours | 24-28 hours |
| Leg of lamb (medium) | 60°C | 140°F | 10 hours | 24-28 hours |
| Leg of lamb (medium well) | 65°C | 150°F | 10 hours | 24-28 hours |
| Leg of lamb (well done) | 70°C | 158°F | 10 hours | 24-28 hours |
| Cut of Lamb | Temp. | Sous-vide Cooking Time | ||
|---|---|---|---|---|
| Roast Lamb | (°C) | (°F) | Min. | Max. |
| Lamb roasting cuts (medium rare) | 55°C | 131°F | 10 hours | 24-28 hours |
| Lamb roasting cuts (medium) | 60°C | 140°F | 10 hours | 24-28 hours |
| Lamb roasting cuts (medium well) | 65°C | 150°F | 10 hours | 24-28 hours |
| Lamb roasting cuts (well done) | 70°C | 160°F | 10 hours | 24-28 hours |
| Cut of Lamb | Temp. | Sous-vide Cooking Time | ||
|---|---|---|---|---|
| Tender Lamb Cuts | (°C) | (°F) | Min. | Max. |
| Lamb tender cuts (rare) | 49°C | 120°F | 1 hour | 4 hours |
| Lamb tender cuts (medium rare) | 55°C | 131°F | 1 hour | 4 hours |
| Lamb tender cuts (medium) | 60°C | 140°F | 1 hour | 4 hours |
| Lamb tender cuts (medium well) | 65°C | 150°F | 1 hour | 4 hours |
| Lamb tender cuts (well done) | 70°C | 158°F | 1 hour | 4 hours |
| Cut of Lamb | Temp. | Sous-vide Cooking Time | ||
|---|---|---|---|---|
| Lamb Neck Fillet | (°C) | (°F) | Min. | Max. |
| Lamb neck fillet (rare) | 49°C | 120°F | 2 hours | 4 hours |
| Lamb neck fillet (medium rare) | 55°C | 131°F | 2 hours | 4 hours |
| Lamb neck fillet (medium) | 60°C | 140°F | 2 hours | 4 hours |
| Lamb neck fillet (medium well) | 65°C | 150°F | 2 hours | 4 hours |
| Lamb neck fillet (well done) | 70°C | 158°F | 2 hours | 4 hours |
| Sheep / Lambs Offal | Temp. | Sous-vide Cooking Time | ||
|---|---|---|---|---|
| Lambs Liver | (°C) | (°F) | Min. | Max. |
| Lambs liver *(medium-rare) | 58°C | 136°F | 60 minutes | 120 minutes |
| Lambs liver *(pink) | 62°C | 144°F | 60 minutes | 120 minutes |
| Lambs liver *(medium) | 65°C | 149°F | 60 minutes | 120 minutes |
| Lambs liver * (pink) | 58°C | 136°F | 60 minutes | 120 minutes |
| Lambs liver * (medium-rare) | 62°C | 144°F | 60 minutes | 120 minutes |
| Lambs liver * (medium) | 65°C | 149°F | 60 minutes | 120 minutes |
| Lamb Kidney (pink) | 55°C | 131°F | 60 minutes | 120 minutes |
| Lambs Kidney (medium) | 60°C | 140°F | 60 minutes | 120 minutes |
Fish and Seafood Sous-vide cooking times and temperatures
The cooking times and temperatures for cooking fish, seafood, shellfish and octopus in a sous-vide water bath.
| Fish type | Temp. | Sous-vide Cooking Time | ||
|---|---|---|---|---|
| Fish Species | (°C) | (°F) | Min. | Max. |
| Brill | 49°C | 120°F | 35 minutes | 60 minutes |
| Cod | 55°C | 131°F | 15 minutes | 30 minutes |
| Haddock | 53°C | 127°F | 35 minutes | 60 minutes |
| Hake | 53°C | 127°F | 35 minutes | 60 minutes |
| Halibut | 50°C | 122°F | 20 minutes | 40 minutes |
| Lemon sole | 53°C | 127°F | 25 minutes | 40 minutes |
| Mackerel | 50°C | 122°F | 20 minutes | 40 minutes |
| Monkfish | 49°C | 120°F | 18 minutes | 35 minutes |
| Red mullet | 53°C | 127°F | 30 minutes | 45 minutes |
| Salmon | 50°C | 122°F | 20 minutes | 35 minutes |
| Sardines | 50°C | 122°F | 20 minutes | 35 minutes |
| Sea bass | 50°C | 122°F | 15 minutes | 25 minutes |
| Trout | 49°C | 120°F | 40 minutes | 45 minutes |
| Octopus | 82°C | 180°F | 4 hours | 4 hours 30 minutes |
| Fish type | Temp. | Sous-vide Cooking Time | ||
|---|---|---|---|---|
| Shellfish | (°C) | (°F) | Min. | Max. |
| King prawns | 55°C | 131°F | 20 minutes | 25 minutes |
| Prawns (shrimp) | 55°C | 131°F | 10 minutes | 15 minutes |
| Lobster (add butter and herbs) | 55°C | 131°F | 1 hour | 1 hour 10 minutes |
‡ From my experience of cooking all types of meat sous vide the 'doneness' of the meat is not nearly as important as it is when cooked conventionally. Even if meat is cooked 'well done' it still has the tenderness and 'mouthfeel' as if it were cooked rare.
- Please note that grass-fed cuts of beef will take a lot longer to cook than tender cuts.
- Tender cuts of beef and lamb include tenderloin, sirloin, rib eye, T-bone and lamb chops.
- Raw meat should be cooked to at least medium rare if the cooking time exceeds 4 hours for safety reasons.
- Liver benefits from soaking in milk (milder flavour) or water (stronger flavour) for 8 hours before cooking.
- Safe minimum cooking temperatures
See also
- Sous vide cooking
- Category:Sous vide recipes
- Sous vide cooking times
- How to cook sous vide meat to different levels of doneness
- Safe minimum cooking temperatures
- SousVide Supreme sous vide cooker
- Anova Standalone sous-vide water heater and circulator
- Home made sous-vide slow cooker conversion kit
- Vacuum sealer (generic)
- Andrew James Professional Quality Vacuum Food Sealer Machine
- Vacuum sealed containers
- Andrew James 8.5 Litre Professional Sous Vide Water Bath Cooker
- Burton Sous Vide Water Bath
- Can the Crockpot Slow cooker and Multi cooker be used as a sous vide bath?
Pages in category ‘Sous vide recipes’
The following 50 pages are in this category, out of 50 total.
B
C
P
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- Sirloin steak with buttery potatoes (SV)
- Sous vide 'crispy' duck legs
- Sous vide Aberdeen Angus topside joint
- Sous vide bacon wrapped chicken filled with garlic and cheese
- Sous vide barbecue short ribs
- Sous vide beef prime topside joint
- Sous vide chicken liver pate
- Sous vide cod with prawns in soupe de poissons
- Sous vide Cumberland sausages in onion soup with red lentils
- Sous vide duck pizza
- Sous vide fillet steak with chicken liver pate
- Sous vide hoisin duck breasts
- Sous vide hoisin duck pizza
- Sous vide medallions of venison
- Sous vide Moroccan lamb leg
- Sous vide pork tenderloin with garlic and apple
- Sous vide prosciutto wrapped chicken stuffed with garlicky parsley butter
- Sous vide roast gammon
- Sous vide salmon cut silverside beef joint
- Sous vide spatchcock chicken with bulb fennel orange and onion
- Sous vide spicy teriyaki salmon
- Sous vide Tex-Mex pork tenderloin fillet
- Sous vide Tex-Mex turkey breast
- Sous-vid gammon steaks with plum and apple sauce
- Sous-vide chili cheese turkey crown
- Sous-vide duck breast with treacly bacon and orange
- Sous-vide fillet steak with Cambozola and mushrooms
- Sous-vide garlicy Brie mushrooms
- Sous-vide Phillycheese rib-eye steaks
- Sous-vide pork fillet
- Sous-vide rib-eye steak curry
- Sous-vide rib-eye steak with red pepper onions and sage
- Spicy chicken breasts (SV)
- Steak haché