How to Tell How Long to Sous Vide Tender Foods

Tough Vs Tender Foods

There are two types of foods, tender and tough. Tough foods are all about long cook times and tender foods are all about their thickenss.

How to Measure?

You can eye ball it since the timing isn't exact, or use use a ruler and compare it to my chats. I also have a downloadable timing ruler you can print out and use at home.

We Also Have an Awesome Plastic Sous Vide Timing Ruler

It makes the whole process dead simple!

Sous Vide Beef, Pork and Lamb

Beef, pork and lamb all are similar

Times to Heat Through

When just heating beef, pork or lamb through by thickness, it will take about:
1" in 1 hour 15 minutes
1 1/2" in 2 hours 20 minutes
2" in 3 hours 35 minutes
2 1/2" in 5 hours 10 minutes

Sous Vide Chicken is Normally Pasteurized

A 1 1/2" thick piece will pasteurize in:
3 hours and 10 minutes at 137°F (58°C)
2 and a half hours at 140°F (60°C)
2 hours at 145°F (63°C)
1 hour and 40 minutes at 149°F (65°C)