Beef time guide
Sous Vide Steak Temperature & Time Guide by Thickness
Choose sous vide steak temperature by doneness, then calculate heating and pasteurization time separately using steak thickness and starting conditions.
The sous vide library
Recipes & Time-Temp Guides
Browse step-by-step sous vide recipes with recommended temperatures, cooking times, and tips for consistently delicious results.
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- Time
- Temperature
18 published guides
Pick the food you are cooking.
Beef time guide
Beef time guide
Sous Vide Beef Tenderloin: Temperature and Time Guide
Choose tenderloin temperature by doneness, then use measured thickness for uniform filet portions. Learn when a tapered roast needs a different method.
Beef time guide
Sous Vide Chuck Roast: Steak-Like or Fork-Tender
Choose a pink, steak-like or fork-tender sous vide chuck roast, then use the thickness gate, timing path, and finishing method that fit...
Poultry time guide
Sous Vide Chicken Temperature & Time Guide by Thickness
Choose chicken temperature for texture, then use Baldwin’s published calculated total times by thickness for thawed chicken under its 2:3:5 box-model assumptions.
Poultry time guide
Sous Vide Turkey Breast: Temperature & Time by Thickness
Choose sous vide turkey breast temperature and total bath time by maximum thickness, with a strict compatibility gate and clear finishing path.
Pork time guide
Sous Vide Pork Chops Time & Temperature Guide
Set 140°F, 145.5°F, or 151°F, measure a thawed 20–30 mm chop, round up within actionable slab rows, then dry and sear.
Pork time guide
Sous Vide Pork Tenderloin Time & Temperature Guide
Choose a sous vide pork tenderloin temperature, then use thickness-based total times for thawed 40–60 mm tenderloin and finish with a fast...
Pork time guide
Sous Vide Pork Loin: Time & Temperature by Thickness
Verify cut, exact starting condition, thickness, and geometry before using source-backed pork-loin total times, with clear routes when the table does not...
Pork time guide
Sous Vide Pork Spare Ribs Guide
A source-bounded guide to two sous vide pork spare-rib recipe paths, with guardrails against transferring schedules across rib cuts or starting states.
Seafood time guide
Sous Vide Salmon Temperature & Time Guide
A texture-led sous vide salmon chart, practical timing for thin fillets, and a separate thickness-based pasteurization path.
Seafood time guide
Sous Vide Shrimp: Texture Temperatures and Safety Limits
Review Anova shrimp texture observations at 125–140°F, why these settings may leave shrimp undercooked, and the separate FDA-based safety boundary.
Seafood time guide
Sous Vide Lobster Tail: Temperature, Timing, and Shell Removal
Choose a sous vide lobster tail texture, remove shell safely, match timing to source conditions, and separate FDA safety guidance from culinary...
Egg time guide
Sous Vide Eggs Temperature & Time Guide
Four precise shell-egg schedules, texture explanations, and a clear distinction between undercooked eggs and pasteurization.
Vegetable recipe
Sous Vide Carrots: 183°F for 1 Hour and a Glaze
Cook peeled or well-scrubbed small whole carrots, or peeled medium/large carrots cut into 1-inch chunks, at 183°F (84°C) until fully tender, about...
Vegetable recipe
Sous Vide Potatoes Guide: 190°F for Small Potatoes
Anova's 190°F, 1-hour path for 1 lb of small Yukon Gold halves or fingerlings, plus a clear evidence gate for shapes that...
Vegetable recipe
Sous Vide Asparagus Guide: 185°F Thick-Spear Path
For thick asparagus matching Anova's butter-poached recipe, cook at 185°F for 10 to 12 minutes in one layer. Learn why a separate...
Vegetable recipe
Sous Vide Corn on the Cob: Time and Temperature Guide
Choose a source-matched sous vide path for fresh, shucked corn on cob: 181.4°F for whole ears or 183°F for halved ears, both...
Recipe guide
Sous Vide Rack of Lamb Guide
Choose a texture target for a refrigerated or thawed bone-in rack of lamb, use Anova's attributed recipe bands, then dry, brown, carve,...
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