When cooking beef using the sous vide method, it’s important to know the right temperature and time to achieve the desired doneness. For a medium-rare steak, set the temperature to 130°F (54°C) and cook for 1 to 2 hours. If you prefer a medium steak, cook it at 140°F (60°C) for 1 to 2 hours.
Cooking chicken sous vide ensures juicy and tender meat. For boneless, skinless chicken breasts, set the temperature to 140°F (60°C) and cook for 1 to 4 hours. For a whole chicken, cook at 150°F (65°C) for 4 to 6 hours.
Pork
For pork chops, set the temperature to 140°F (60°C) and cook for 1 to 4 hours for a juicy and perfectly cooked meal. Pork tenderloin can be cooked at 140°F (60°C) for 1 to 3 hours. Make sure to always check the internal temperature with a meat thermometer before serving.