When cooking beef using a sous vide machine, it’s important to know the right cooking times to achieve the perfect doneness. For a medium-rare steak, cook a 1-inch thick cut at 129°F (54°C) for 1 to 2 hours. Increase the cooking time for thicker cuts or adjust the temperature for different levels of doneness.
For a roast, such as a beef tenderloin, cook at 135°F (57°C) for 4 to 10 hours depending on the size of the roast. The sous vide method ensures even cooking and a perfectly tender result every time.
Chicken
Cooking chicken sous vide guarantees juicy and tender meat. For boneless, skinless chicken breasts, cook at 140°F (60°C) for 1 to 4 hours. For bone-in chicken thighs, cook at 165°F (74°C) for 2 to 4 hours. The sous vide method eliminates the risk of overcooking and produces consistently delicious results.
Experiment with different seasonings and marinades to customize the flavor of your chicken. The sous vide time chart provides a helpful guide to ensure your chicken is cooked to perfection every time.
Vegetables
Vegetables cooked sous vide retain their vibrant color and nutrients. Asparagus can be cooked at 183°F (84°C) for 6 to 8 minutes for a perfect crisp-tender result. Carrots can be cooked at 183°F (84°C) for 45 minutes to 1 hour for a soft texture.
Using the sous vide time chart as a reference, you can experiment with different vegetables and cooking times to find your preferred level of doneness. Sous vide cooking offers a convenient and precise way to prepare vegetables with minimal effort.