When cooking beef using sous vide, it’s important to know the right time and temperature to achieve the desired doneness. For rare beef, set the temperature to 130°F and cook for 1-2 hours. For medium-rare, set the temperature to 135°F and cook for 1-2 hours. For medium, set the temperature to 140°F and cook for 1-2 hours. And for well-done beef, set the temperature to 150°F and cook for 1-2 hours.
Cooking pork sous vide ensures a juicy and tender result. For pork chops, set the temperature to 140°F and cook for 1-2 hours for a medium doneness. For pork tenderloin, set the temperature to 140°F and cook for 2-3 hours. And for pork belly, set the temperature to 165°F and cook for 10-12 hours for a melt-in-your-mouth result.
Chicken
Chicken is a versatile protein that can be cooked sous vide for a perfectly moist and flavorful result. For chicken breast, set the temperature to 140°F and cook for 1-2 hours. For chicken thighs, set the temperature to 165°F and cook for 2-4 hours. And for chicken wings, set the temperature to 165°F and cook for 1-2 hours for fall-off-the-bone tenderness.