Skip to main content
LearnSousVide
Sous vide cooking setup with an immersion circulator

From the bath to the plate

Bring out the best in every bite.

Find the right temperature, timing, texture, and finish for whatever is in your kitchen.

Browse all guidesQuick reference

New to sous vide?

Three steps to a better plate

1

Set the bath

Fill the container, start the circulator, and choose the temperature that suits the food and the finish you want.

2

Let the bath do the work

Season and bag the food, lower it into the water, and let the steady heat bring the center to the right texture.

3

Finish with fire

Dry the surface, add a quick sear for color and crust, and bring the dish straight to the table.

Browse by food

Find your next cook

Choose a food and get the temperature, timing, texture, and finishing ideas in one place.

Beef sous vide guides
Beef

Steaks, roasts, brisket, and short ribs, from a rosy center to a deep, slow-cooked finish.

Pork sous vide guides
Pork

Chops, ribs, shoulder, belly, and sausage, with the bath time and hot finish each cut deserves.

Chicken sous vide guides
Chicken

Breast, thighs, wings, and whole birds with juicy texture, browned finishes, and clear safety checks.

Turkey sous vide guides
Turkey

Turkey breast, legs, and thighs with tender centers, savory seasoning, and a browned finish.

Duck sous vide guides
Duck

Duck breast and legs with rendered skin, tender meat, and sauces that belong on the plate.

Lamb sous vide guides
Lamb

Lamb chops, leg, shoulder, and shanks, from rosy slices to spoon-tender braise texture.

Fish sous vide guides
Fish

Salmon, cod, tuna, and delicate fillets with clean flakes, gentle heat, and a bright finish.

Shellfish sous vide guides
Shellfish

Lobster, shrimp, and scallops with a tender bite and a quick finish of butter, herbs, or citrus.

Eggs sous vide guides
Eggs

Custards, poached eggs, and soft-set eggs with the yolk and texture you want.

Vegetables sous vide guides
Vegetables

Roots, greens, asparagus, and more with vivid color, tender centers, and a little bite.

Grains sous vide guides
Grains

Risotto, oatmeal, and other grains with creamy texture and a hot finish at the stove.

Beans sous vide guides
Beans

Beans and legumes cooked evenly, seasoned deeply, and finished with the texture the dish needs.

Fruits sous vide guides
Fruits

Pineapple, berries, and stone fruit warmed until fragrant, juicy, and ready for dessert.

Desserts sous vide guides
Desserts

Custards, cheesecake, crème brûlée, yogurt, and chocolate with a cool, creamy set.

Sides sous vide guides
Sides

Mac and cheese and other sides with a creamy center, a hot finish, and clear serving limits.

Common Questions

Sous Vide FAQ

What is sous vide cooking?
Sous vide (French for "under vacuum") seals food in a bag and cooks it in a precisely controlled water bath. The steady water temperature helps the center cook evenly, so a steak can finish rosy from edge to edge and a custard can set without a hot oven. Safety still depends on the full guide: time, temperature, starting state, and service plan.
What equipment do I need to start cooking sous vide?
Start with an immersion circulator, a pot or heat-safe container, food-safe bags, and something hot for finishing, such as cast iron, a grill, or a broiler. A vacuum sealer helps with long cooks and irregular shapes, but water displacement works well for many shorter cooks.
Is sous vide cooking safe?
Yes, when you follow the full food guide. Match the kind of food, its thickness and starting temperature, the water temperature, and the cook time. If your food does not match the guide, use the government thermometer temperature on the safety page.
What are the best foods to cook sous vide for the first time?
Chicken breast and steak make satisfying first cooks because the bath shows its strength quickly: even centers, clear texture choices, and a fast finish in a hot pan. Eggs, pork chops, and salmon are also good early wins when you follow the food-specific guide.
How long can food stay in a sous vide water bath?
It depends on the food and the texture you want. A steak may need only a few hours, while short ribs and pork shoulder use a much longer bath to soften collagen. Vegetables and delicate foods usually move faster. Each guide gives the useful window and the point where texture starts to suffer.