When cooking beef using the sous vide method, it is important to ensure that you are cooking it at the right time and temperature to achieve the desired level of doneness. Here is a handy chart to help you with your beef sous vide cooking:
Rare: 120°F (49°C) for 1-2 hours
Medium Rare: 130°F (54°C) for 1-2 hours
Medium: 140°F (60°C) for 1-4 hours
Well Done: 160°F (71°C) for 1-4 hours
Chicken
Cooking chicken sous vide allows you to achieve perfectly cooked, juicy chicken every time. Here are the recommended time and temperature settings for chicken:
Breast: 140°F (60°C) for 1-4 hours
Thigh: 165°F (74°C) for 1-4 hours
Whole Chicken: 140°F (60°C) for 3-6 hours
Vegetables
Sous vide is not just for meat! You can also cook vegetables to perfection using this method. Here are some general guidelines for cooking vegetables sous vide:
Asparagus: 183°F (84°C) for 10-15 minutes
Carrots: 183°F (84°C) for 45 minutes
Potatoes: 183°F (84°C) for 1-2 hours