Temperature Guide
Perfect temps, every time.
Two taps to precision-cooked meals. Browse our chef-tested guides for beef, pork, chicken, fish, eggs, and more.
New to sous vide?
Three steps to perfection
Set Your Water Bath
Fill a container and attach your circulator. Our guides tell you the exact temperature for every cut.
Cook Low & Slow
Seal your food in a bag, drop it in, and let precision heat do the work. No babysitting required.
Sear & Serve
Finish with a quick sear for color and crust. Every bite is edge-to-edge perfection.
Step 1
What are we cooking?
Choose a category to see all available guides with temperatures, times, and finishing techniques.
Beef
Rosy-edge steaks, 24-hour short ribs, and fall-apart chuck roast with precise sous vide temperatures, times, and finishing techniques from our beef playbook.
Pork
Modern pink pork chops, lacquered belly, and pulled shoulder with precise sous vide temperatures and timing dialed in by our test kitchen for perfect results.
Chicken
Modern chicken breast temperatures and classic dark-meat textures tuned for everyday sous vide cooking with step-by-step guides, timing charts, and recipes.
Turkey
Holiday-ready turkey roasts and shredded legs without guesswork. Precise sous vide temperatures, times, and finishing techniques for juicy, stress-free results.
Duck
Medium-rare duck breast and confit legs with chef-tested sous vide temperatures, timing, and finishing techniques for restaurant-quality results at home.
Lamb
Rack, loin, and braised lamb shanks with Mediterranean-inspired sous vide temperatures, timing, and finishing techniques straight from our detailed lamb guide.
Fish
Buttery salmon, sashimi-style tuna, and delicate white fish made simple with precise sous vide temperatures, gentle timing, and finishing techniques for every fillet.
Shellfish
Lobster, shrimp, scallops, octopus, and crab with precise sous vide temperatures and timing from our seafood notebooks for perfectly tender results every time.
Eggs
63-degree eggs, jammy ramen yolks, and jarred egg bites perfected with precise sous vide temperatures and timing in our kitchen lab for foolproof results.
Popular
Start with these guides
High-signal pages to get you cooking fast.
Ribeye & Strip Steaks
Marbled steaks that love hard sears, butter basting, and bold seasoning.
Short Ribs
Silky 48-hour braise yields fall-off-the-bone meat glazed with red wine or Asian flavors.
Chicken Breast
Juicy, never-dry breast meat cooked at modern temps for silky texture and fork-tender bite.
Pork Chops
Modern pink pork chops that stay juicy from edge to edge with apple, mustard, or herb finishes.
Salmon
Buttery, flaky salmon from rare translucent to fully cooked, perfect with citrus or teriyaki glazes.
Soft & Poached Eggs
Perfect 63°C eggs, jammy ramen yolks, and poached eggs with runny centers every single time.
Turkey Breast
Juicy holiday turkey breast that slices beautifully with herb butter and cranberry-orange relish.
Shrimp
Plump, snappy shrimp with perfect texture for cocktails, scampi, tacos, or garlic butter platters.
Special Occasions
Seasonal Collections
Curated starting points for holiday cooking, with the highest-signal guides and techniques.
Common Questions
Sous Vide FAQ
- What is sous vide cooking?
- Sous vide (French for "under vacuum") is a cooking method where food is sealed in a bag and cooked in a precisely controlled water bath. Because the water stays at the exact target temperature, food cooks evenly edge-to-edge and can't overcook — giving you restaurant-quality results every time.
- What equipment do I need to start cooking sous vide?
- At minimum you need an immersion circulator (starting around $70), a container or pot to hold water, and food-safe bags (zip-top freezer bags work fine). Optional upgrades include a vacuum sealer for longer cooks, a polycarbonate container with a lid to reduce evaporation, and a cast-iron skillet or torch for searing after the cook.
- Is sous vide cooking safe?
- Yes — sous vide is safe when you follow established time and temperature guidelines. Cooking at or above pasteurization temperatures for the recommended duration eliminates harmful bacteria. The key safety rules are: cook above 130°F (54.4°C) for extended cooks, never leave food in the "danger zone" (40–130°F) for more than 2 hours, and always ice-bath and refrigerate food promptly if not serving immediately.
- What are the best foods to cook sous vide for the first time?
- Chicken breast and steak are the best beginner cooks because the difference from traditional methods is dramatic and the technique is forgiving. Chicken breast at 150°F for 1 hour comes out impossibly juicy, and a ribeye at 130°F for 2 hours delivers edge-to-edge medium-rare. Eggs, pork chops, and salmon are also great early wins.
- How long can food stay in a sous vide water bath?
- It depends on the food. Tender cuts like steak and chicken breast have a window of 1–4 hours before texture degrades. Tough cuts like short ribs and pork shoulder benefit from 24–72 hours to break down collagen. Vegetables cook in 30 minutes to 2 hours. Every guide on LearnSousVide includes maximum cook times so you know exactly when to pull your food.