Category:Sous vide recipes
From Cookipedia
In this category, you will find recipes for sous vide water bath cooking, in particular for those which are suitable for use in the domestic kitchen, such as the Sous Vide Supreme. Here, you will also find temperatures and cooking times for various ingredients and various hints and tips to ensure success when using your water bath.
Metric to Imperial conversion notes
- 25 mm [2.5 cm] = 1 inch
- 38 mm [3.8 cm] = 1.5 inches
- 50 mm [5 cm] = 2 inches
- 70 mm [7 cm] = 2.75 inches
A two-way temperature calculator
A Centigrade to Fahrenhiet / Fahrenhiet to Centigrade temperature converter.
| MEAT | Thickness | Cooking temperature | Water Bath Cooking time (min) |
Water Bath Cooking time (max) | |
|---|---|---|---|---|---|
| Beef, brisket (medium rare) | 25mm | 56.5°C | 133.8°F | 8-10 hours | 24-30 hours |
| Beef, brisket (medium) | 25mm | 60°C | 140°F | 8-10 hours | 24-30 hours |
| Beef, brisket (medium well) | 25mm | 65.5°C | 149.9°F | 8-10 hours | 24-30 hours |
| Beef, brisket (well done) | 25mm | 71°C | 159.8°F | 8-10 hours | 24-30 hours |
| Beef, roasting cuts (medium rare) | 70mm | 56.5°C | 133.8°F | 10 hours | 24-28 hours |
| Beef, roasting cuts (medium) | 70mm | 60°C | 140°F | 10 hours | 24-28 hours |
| Beef, roasting cuts (medium well) | 70mm | 65.5°C | 149.9°F | 10 hours | 24-28 hours |
| Beef, roasting cuts (well done) | 70mm | 71°C | 159.8°F | 10 hours | 24-28 hours |
| Beef short ribs (spare ribs) | 50mm | 80°C | 176°F | 8-10 hours | 24-30 hours |
| Beef, silverside joint (medium - see ‡ above) | 1.5 kg | 61.5°C | 142.7°F | 8 hours | 10 hours |
| Beef, fillet steak, (rare) | 25mm | 49°C | 120.2°F | 1 hour | 4 hours |
| Beef, fillet steak (rare) | 50mm | 49°C | 120.2°F | 2 hours | 4 hours |
| Beef, fillet steak (medium rare) | 25mm | 56.5°C | 133.8°F | 1 hour | 4 hours |
| Beef, fillet steak (medium rare) | 50mm | 56.5°C | 133.8°F | 2 hours | 4 hours |
| Beef, fillet steak (medium) | 25mm | 60°C | 140°F | 1 hour | 4 hours |
| Beef, fillet steak (medium) | 50mm | 60°C | 140°F | 2 hours | 4 hours |
| Beef, fillet steak (medium well) | 25mm | 65.5°C | 149.9°F | 1 hour | 4 hours |
| Beef, fillet steak (medium well) | 50mm | 65.5°C | 149.9°F | 2 hours | 4 hours |
| Beef, fillet steak (well done) | 25mm | 71°C | 159.8°F | 1 hour | 4 hours |
| Beef, fillet steak (well done) | 50mm | 71°C | 159.8°F | 2 hours | 4 hours |
| Bison (medium rare) | 25mm | 56.5°C | 133.8°F | 8-10 hours | 12-24 hours |
| Bison (medium) | 25mm | 60°C | 140°F | 8-10 hours | 12-24 hours |
| Bison (medium well) | 25mm | 65.5°C | 149.9°F | 8-10 hours | 12-24 hours |
| Bison (well done) | 25mm | 71°C | 159.8°F | 8-10 hours | 12-24 hours |
| Chicken, breast (bone in) | 50mm | 63.5°C | 146.3°F | 2-5 hours | 4-6 hours |
| Chicken, breast (boneless) | 25mm | 63.5°C | 146.3°F | 1 hour | 2-4 hours |
| Chicken, dark meat | - | 80°C | 176°F | 1 hour | 2-4 hours |
| Chicken, leg / thigh | - | 71°C | 159.8°F | 4 hours | 6-8 hours |
| Chicken, young (spatchcocked) | 70mm | 71°C | 159.8°F | 6 hours | 8 hours |
| Duck, breast | - | 56.5°C | 133.8°F | 2.0 hours | 3 hours |
| Duck, leg | - | 82°C | 179.6°F | 8 hours | 10 hours |
| Game (rare) | 25mm | 56.5°C | 133.8°F | 8-10 hours | 12-24 hours |
| Game (medium) | 25mm | 60°C | 140°F | 8-10 hours | 12-24 hours |
| Game (medium well) | 25mm | 65.5°C | 149.9°F | 8-10 hours | 12-24 hours |
| Game (well done) | 25mm | 71°C | 159.8°F | 8-10 hours | 12-24 hours |
| Gammon steak | 15mm | 67°C | 152.6°F | 4-6 hours | 8-24 hours |
| Gammon steak | 25mm | 71°C | 159.8°F | 4-6 hours | 8-24 hours |
| Lamb, leg (medium rare) | 70mm | 56.5°C | 133.8°F | 10 hours | 24-28 hours |
| Lamb, leg (medium) | 70mm | 60°C | 140°F | 10 hours | 24-28 hours |
| Lamb, leg (medium well) | 70mm | 65.5°C | 149.9°F | 10 hours | 24-28 hours |
| Lamb, leg (well done) | 70mm | 71°C | 159.8°F | 10 hours | 24-28 hours |
| Lamb, roasting cuts (medium rare) | 70mm | 56.5°C | 133.8°F | 10 hours | 24-28 hours |
| Lamb, roasting cuts (medium) | 70mm | 60°C | 140°F | 10 hours | 24-28 hours |
| Lamb, roasting cuts (medium well) | 70mm | 65.5°C | 149.9°F | 10 hours | 24-28 hours |
| Lamb, roasting cuts (well done) | 70mm | 71°C | 159.8°F | 10 hours | 24-28 hours |
| Lamb, tender cuts (rare) | 25mm | 49°C | 120.2°F | 1 hour | 4 hours |
| Lamb, tender cuts (rare) | 50mm | 49°C | 120.2°F | 2 hours | 4 hours |
| Lamb, tender cuts (medium rare) | 25mm | 56.5°C | 133.8°F | 1 hour | 4 hours |
| Lamb, tender cuts (medium rare) | 50mm | 56.5°C | 133.8°F | 2 hours | 4 hours |
| Lamb, tender cuts (medium) | 25mm | 60°C | 140°F | 1 hour | 4 hours |
| Lamb, tender cuts (medium) | 50mm | 60°C | 140°F | 2 hours | 4 hours |
| Lamb, tender cuts (medium well) | 25mm | 65.5°C | 149.9°F | 1 hour | 4 hours |
| Lamb, tender cuts (medium well) | 50mm | 65.5°C | 149.9°F | 2 hours | 4 hours |
| Lamb, tender cuts (well done) | 25mm | 71°C | 159.8°F | 1 hour | 4 hours |
| Lamb, tender cuts (well done) | 50mm | 71°C | 159.8°F | 2 hours | 4 hours |
| Gammon joint | 2.2kg | 60°C | 140°F | 12 hours | 25 hours |
| Ostrich steaks (sear to finish) | 25mm | 60°C | 140°F | 1 hour | 2 hours |
| Pork, baby back ribs | - | 74°C | 165.2°F | 4-8 hours | 12 hours |
| Pork, chops (medium rare) | 25mm | 56.5°C | 133.8°F | 2-4 hours | 6-8 hours |
| Pork, chops (medium rare) | 50mm | 56.5°C | 133.8°F | 4-6 hours | 8-10 hours |
| Pork, chops (medium) | 25mm | 60°C | 140°F | 2-4 hours | 6-8 hours |
| Pork, chops (medium) | 50mm | 60°C | 140°F | 4-6 hours | 8-10 hours |
| Pork, chops (medium well) | 25mm | 65.5°C | 149.9°F | 2-4 hours | 6-8 hours |
| Pork, chops (medium well) | 50mm | 65.5°C | 149.9°F | 4-6 hours | 8-10 hours |
| Pork, chops (well done) | 25mm | 71°C | 159.8°F | 2-4 hours | 6-8 hours |
| Pork, chops (well done) | 50mm | 71°C | 159.8°F | 4-6 hours | 8-10 hours |
| Pork, roasting cuts | 70mm | 71-80°C | 159.8°F - 176°F | 12 hours | 30 hours |
| Pork, spare ribs | 70mm | 71-80°C | 159.8°F - 176°F | 12 hours | 30 hours |
| Pork, tenderloin (medium rare) | 38mm | 56.5°C | 133.8°F | 90 minutes | 6-8 hours |
| Pork, tenderloin (medium) | 38mm | 60°C | 140°F | 90 minutes | 6-8 hours |
| Pork, tenderloin (medium well) | 38mm | 65.5°C | 149.9°F | 90 minutes | 6-8 hours |
| Pork, tenderloin (well done) | 38mm | 71°C | 159.8°F | 90 minutes | 6-8 hours |
| Sausages best browned first | - | 67°C | 152.6°F | 4 hours | 8 hours |
| Turkey breast (medium well) | about 1.2 kg | 67°C | 152.6°F | 5 hours | 10-12 hours |
| OFFAL | Thickness | Cooking temperature | Water Bath Cooking time (min) |
Water Bath Cooking time (max) | |
| Beef liver *(medium-rare) | - | 58°C | 136.4°F | 60 minutes | 120 minutes |
| Beef liver *(pink) | - | 62°C | 143.6°F | 60 minutes | 120 minutes |
| Beef liver *(medium) | - | 65°C | 149°F | 60 minutes | 120 minutes |
| Lambs liver * (pink) | - | 58°C | 136.4°F | 60 minutes | 120 minutes |
| Lambs liver * (medium-rare) | - | 62°C | 143.6°F | 60 minutes | 120 minutes |
| Lambs liver * (medium) | - | 65°C | 149°F | 60 minutes | 120 minutes |
| Poultry liver (pink) | - | 56°C | 132.8°F | 60 minutes | 120 minutes |
| Poultry liver (medium-rare) | - | 52°C | 125.6°F | 60 minutes | 120 minutes |
| Poultry liver (medium) | - | 60°C | 140°F | 60 minutes | 120 minutes |
| Veal liver *(medium-rare) | - | 58°C | 136.4°F | 90 minutes | 120 minutes |
| Veal liver *(pink) | - | 62°C | 143.6°F | 90 minutes | 120 minutes |
| Veal liver *(medium) | - | 65°C | 149°F | 90 minutes | 120 minutes |
| Kidney (pink) | - | 56°C | 132.8°F | 60 minutes | 120 minutes |
| Kidney (medium) | - | 60°C | 140°F | 60 minutes | 120 minutes |
| FISH | Thickness | Cooking temperature | Water Bath Cooking time (min) |
Water Bath Cooking time (max) | |
| Brill | - | 48°C | 118.4°F | 35 minutes | 60 minutes |
| Cod | - | 56°C | 132.8°F | 15 minutes | 30 minutes |
| Haddock | - | 52°C | 125.6°F | 35 minutes | 60 minutes |
| Halibut | - | 50°C | 122°F | 20 minutes | 40 minutes |
| Lemon sole | - | 52°C | 125.6°F | 25 minutes | 40 minutes |
| Mackerel | - | 50°C | 122°F | 20 minutes | 40 minutes |
| Monkfish | - | 48°C | 118.4°F | 18 minutes | 35 minutes |
| Red mullet | - | 52°C | 125.6°F | 30 minutes | 45 minutes |
| Salmon | - | 50°C | 122°F | 20 minutes | 35 minutes |
| Sardines | - | 50°C | 122°F | 20 minutes | 35 minutes |
| Sea bass | - | 50°C | 122°F | 15 minutes | 25 minutes |
| Trout | - | 48°C | 118.4°F | 40 minutes | 45 minutes |
| SEAFOOD | Thickness | Cooking temperature | Water Bath Cooking time (min) |
Water Bath Cooking time (max) | |
| King prawns | - | 56°C | 132.8°F | 20 minutes | 25 minutes |
| Prawns (shrimp) | - | 56°C | 132.8°F | 10 minutes | 15 minutes |
| Lobster (add butter and herbs) | - | 56°C | 132.8°F | 1 hour | 1 hour 10 minutes |
| Octopus | - | 82°C | 180°F | 4 hours | 4 hours 30 minutes |
- Please note that grass-fed cuts of beef will take a lot longer to cook than tender cuts.
- Tender cuts of beef and lamb include tenderloin, sirloin, rib eye, T-bone and lamb chops.
- Raw meat should be cooked to at least medium rare if the cooking time exceeds 4 hours for safety reasons.
- Liver benefits from soaking in milk (milder flavour) or water (stronger flavour) for 8 hours before cooking.
- Safe minimum cooking temperatures
See also
- Sous vide cooking
- Category:Sous vide recipes
- Sous vide cooking times
- How to cook sous vide meat to different levels of doneness
- Safe minimum cooking temperatures
- SousVide Supreme sous vide cooker
- Anova Standalone sous-vide water heater and circulator
- Home made sous-vide slow cooker conversion kit
- Vacuum sealer (generic)
- Andrew James Professional Quality Vacuum Food Sealer Machine
- Vacuum sealed containers
- Andrew James 8.5 Litre Professional Sous Vide Water Bath Cooker
- Burton Sous Vide Water Bath
- Can the Crockpot Slow cooker and Multi cooker be used as a sous vide bath?
Pages in category "Sous vide recipes"
The following 50 pages are in this category, out of 50 total.
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- Sirloin steak with buttery potatoes (SV)
- Sous vide 'crispy' duck legs
- Sous vide Aberdeen Angus topside joint
- Sous vide bacon wrapped chicken filled with garlic and cheese
- Sous vide barbecue short ribs
- Sous vide beef prime topside joint
- Sous vide chicken liver pate
- Sous vide cod with prawns in soupe de poissons
- Sous vide Cumberland sausages in onion soup with red lentils
- Sous vide duck pizza
- Sous vide fillet steak with chicken liver pate
- Sous vide hoisin duck breasts
- Sous vide hoisin duck pizza
- Sous vide medallions of venison
- Sous vide Moroccan lamb leg
- Sous vide pork tenderloin with garlic and apple
- Sous vide prosciutto wrapped chicken stuffed with garlicky parsley butter
- Sous vide roast gammon
- Sous vide salmon cut silverside beef joint
- Sous vide spatchcock chicken with bulb fennel orange and onion
- Sous vide spicy teriyaki salmon
- Sous vide Tex-Mex pork tenderloin fillet
- Sous vide Tex-Mex turkey breast
- Sous-vid gammon steaks with plum and apple sauce
- Sous-vide chili cheese turkey crown
- Sous-vide duck breast with treacly bacon and orange
- Sous-vide fillet steak with Cambozola and mushrooms
- Sous-vide garlicy Brie mushrooms
- Sous-vide Phillycheese rib-eye steaks
- Sous-vide pork fillet
- Sous-vide rib-eye steak curry
- Sous-vide rib-eye steak with red pepper onions and sage
- Spicy chicken breasts (SV)
- Steak haché