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ChefSteps SousVideReference
ChefSteps SousVideReference
Contents
The Basics 1
Pork
2
Temperatures Chicken 4
Fish 5
Stick it on the fridge and share it with your friends:
Behold, our guide to preparing all your favorite Vegetables 6
foods—from juicy pork chops to tender green
vegetables—exactly the way you like them. Fruit 6
Key
Steak Rare 00:01 00:30 4:00 6:00 8:00 12:00 24:00 48:00
1:30 3:00
54° / 129 °F
Ready time 1 day 2 days
Water temperature
ChefSteps
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The Basics Beef: Steak Medium Rare 00:01 00:30 1:00
1:30
2:00
2:30 3:00
4:00 6:00 8:00 12:00 24:00 48:00
58° / 136 °F
Egg: Poached
1:00 2:00
65° / 149 °F
Steaks include tender beef Use this time-and-temp Cooked at 65 °C / 149 °F, 50 °C / 122 °F is the magic Green vegetables reach their
cuts like New York strip, rib combo for anything marked light-meat pieces will number for almost any type optimal texture—softened,
eye, sirloin, etc. When chop or loin—whether it’s emerge juicy and tender. of fish you’ll be cooking, but still crunchy—at 5
cooking whole beef roasts, bone-in or boneless, fatty Be sure to take them out of from salmon to cod to minutes. After about 20
such as prime rib, we opt for or lean. The meat will be the bath before the halibut to snapper to minutes, they will begin to
a slightly higher temperature juicy and tender, with a two-hour mark, after that branzino. For even cooking, lose their vibrant hue.
for a nice, fork-tender blush of rosy color. the texture becomes too portion fish into individual
texture. soft, and will lack the servings before packaging.
yielding quality we expect
from poultry.
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Beef Rare 00:01 00:30 1:00
1:30
2:00 3:00
3:00
4:00 6:00 8:00 12:00 24:00 48:00
Medium Rare
1:30 3:00
58° / 136 °F
Well Done
1:30 3:00
70° / 158 °F
ROAST Rare
7:00 16:00
56° / 133 °F
Medium Rare
6:00 14:00
60° / 140 °F
Well Done
5:00 11:00
70° / 158 °F
Medium Rare
16:00 24:00
65° / 149 °F
Well Done
8:00 16:00
85° / 185 °F
Think tender cuts like rib eye, We like to cook whole Here’s where sous vide
New York strip, and sirloin. roasts—large tender cuts shines brightest—you’ll be
These time and temps are often labeled under names blown away the first time
based on a one-inch piece, like prime rib or rib you cook a cheaper cut like
but a skinnier steak won’t roast—at a slightly higher brisket or chuck for 16
overcook in the bath. Be temperature than steaks in hours plus, converting it
careful when pre- and order to achieve the into something that tastes
post-searing meat, however, optimal texture. great.
as it’s easy to overcook thin
pieces when browning. ChefSteps
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2
Pork Rare 00:01 00:30
1:00 2:30
3:00 4:00 6:00 8:00 12:00 24:00 48:00
Medium Rare
1:00 1:45
62° / 144 °F
Well Done
1:00 1:30
70° / 158 °F
ROAST Rare
3:00 5:30
58° / 136 °F
Medium Rare
3:00 4:00
62° / 144 °F
Well Done
3:00 3:30
70° / 158 °F
Medium Rare
12:00 24:00
68° / 154 °F
Well Done
8:00 16:00
85° / 185 °F
This is the way to cook any We cook pork roast at the Cheaper cuts like pork belly
pork marked “chop” or “loin” same temperature as we do and shoulder need some
to get great results—whether individual chops—it just time to cook in the bath,
your meat is fatty or lean, takes a while longer. Brine but come out spectacularly
boneless or bone-in. your roast ahead of time tender and full of flavor.
for even more flavor.
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Chicken Super-Supple 00:01 1:00 2:00
2:00
3:00
3:30
6:00 8:00 12:00 24:00 48:00
Well Done
1:00 1:30
75° / 167 °F
Chicken
Breasts cooked at 65 °C /
149 °F are a crowd pleaser;
try them at 60 °C for a novel
texture that’s great for
chilled chicken salads.
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Fish Tender 00:01 1:00
00:40 1:00
2:00 3:00 4:00 6:00 8:00 12:00 24:00 48:00
40° / 104 °F
Well Done
00:40 1:00
60° / 140 °F
Fish
As a rule, we cook fish at 50 Note: Cook times are based on 10 or so minutes to the
°C / 122 °F to get that great on filets that are about 1.5 total time. Feel free to
combination of tender and inches thick. When check as you go; you can
flaky. This works for most preparing thinner always toss fish back in the
fish. You can cook several pieces—from the tail, bath and keep cooking.
pieces in the same bag, but say—you may want to take
remember to portion before fish out about 10 minutes
you package; whole fish early. If you've got a fat
won't cook evenly. guy, you may need to tack
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Vegetables Green Vegetables
00:05 00:20
00:30 1:00 2:00 3:00 4:00 6:00 8:00 12:00 24:00 48:00
85° / 185 °F
Winter Squash
1:00 3:00
85° / 185 °F
68° / 154 °F
Fruit