When cooking beef using the sous vide method, it is important to know the right cooking time to achieve the desired level of doneness. For a medium-rare steak, cook it at 130°F (54°C) for 1 to 2 hours. If you prefer a medium steak, cook it at 140°F (60°C) for 1 to 2 hours. For well-done steak, cook it at 160°F (71°C) for 1 to 2 hours.
Cooking chicken sous vide ensures that it stays juicy and tender. For boneless, skinless chicken breast, cook it at 140°F (60°C) for 1 to 4 hours depending on the thickness. For chicken thighs, cook them at 165°F (74°C) for 1 to 4 hours. Always make sure the chicken reaches a safe internal temperature of 165°F (74°C) before serving.
Vegetables
Even vegetables can benefit from sous vide cooking. For asparagus, cook it at 183°F (84°C) for 10 to 15 minutes. For carrots, cook them at 183°F (84°C) for 45 minutes to 1 hour. Adjust the cooking time based on the thickness of the vegetables to achieve the desired tenderness.