Sous Vide Time and Temperature Cheat Sheet for Meats, Seafood, and Vegetables

When I first discovered sous vide cooking, I was blown away by how easy it was to get perfectly cooked meals every time. Whether it’s tender steak, flaky fish, or crisp-tender veggies, sous vide takes the guesswork out of cooking. But let’s be honest—figuring out the right time and temperature for each ingredient can feel a bit overwhelming at first.

That’s where a cheat sheet comes in handy. Having a quick guide to sous vide times and temps for meats, seafood, and vegetables can save so much time and make the process stress-free. It’s like having a personal sous chef right by your side, ensuring every dish turns out just the way you want it.

If you want to skip the cheat sheet, you can also use our sous vide cook time calculator!

What Is Sous Vide Cooking?

Sous vide cooking is a method where food gets vacuum-sealed in a bag and heated in a water bath set to a precise temperature. This technique ensures consistent, even cooking by maintaining the temperature throughout the process.

I rely on sous vide when I want precision. Unlike traditional cooking methods, sous vide eliminates the guesswork by focusing on temperature control. For example, when I cook steak, I can get my exact doneness I want—medium-rare at 130°F—without worrying about overcooking.

This method works for a variety of ingredients. Proteins like chicken, salmon, and pork retain moisture and are cooked evenly edge-to-edge. Vegetables also benefit, showcasing a perfect texture while preserving nutrients. The controlled environment makes the process foolproof, especially for achieving professional-level results at home.

Benefits Of Using A Sous Vide Time And Temperature Cheat Sheet

A sous vide time and temperature cheat sheet simplifies cooking by giving you precise guidance for every ingredient. I rely on it to avoid the guesswork in deciding the exact conditions for perfect doneness. Whether I’m preparing a medium-rare steak or tender salmon, it saves time and ensures consistency.

It helps eliminate overcooking or undercooking, especially with delicate items like scallops or chicken breasts. By following the correct settings, I achieve the ideal texture and flavor every time. It’s like having a safety net for my most ambitious recipes.

Using a cheat sheet also improves efficiency in meal prep. With all the time and temperature info at my fingertips, I minimize decision-making and can plan multiple dishes better. For example, I know exactly how long to cook carrots for a crisp-tender bite while my protein cooks separately.

The detailed recommendations make it easier to try new ingredients. When I want to experiment with unconventional cuts of meat or unusual vegetables, the cheat sheet gives me the confidence to execute them perfectly. It expands my kitchen repertoire quickly and effortlessly.

For precise, consistent sous vide cooking, the cheat sheet is an essential tool. It’s become a go-to reference in my kitchen that delivers reliable results for every meal.

Sous Vide Times And Temperatures Chart

This table is a quick reference guide for sous vide cooking times and temperatures for various meats, seafood, and vegetables. It provides recommended temperatures and cooking durations to achieve specific textures and results for each food type.

I find it especially helpful for making sure my proteins are cooked to the perfect doneness every time, taking the guesswork out of sous vide cooking.

One note - I always add extra time when cooking frozen food in the sous vide.

Sous Vide Times And Temperatures For Meats

Sous vide cooking takes the guesswork out of achieving perfect doneness, especially with meats. Precise temperatures allow me to prepare beef, pork, and poultry exactly how I want them, ensuring tenderness and flavor every time.

Beef And Steak

I set a temperature based on the desired doneness. For a medium-rare steak, I use 130°F and cook for 1-4 hours. If I want medium, I increase to 135°F. Tougher cuts like brisket or chuck roast benefit from longer times—at 135°F for 36 hours, they become meltingly tender while retaining structure.

Pork

Cooking pork sous vide ensures juicy, flavorful results. For pork chops, I prefer 140°F for 1-4 hours to achieve a tender, blush-pink center that’s safely pasteurized. Pulled pork benefits from 165°F for 12-24 hours, which breaks down connective tissue without drying it out.

Poultry

With poultry, sous vide eliminates dryness, delivering perfectly cooked meat. I cook chicken breasts at 145°F for 1.5 hours, which keeps them juicy and tender. For dark meat like thighs or legs, 165°F for 4-8 hours breaks down collagen, creating a tender, fall-apart result.

Sous Vide Times And Temperatures For Seafood

Cooking seafood with sous vide ensures perfect results every time. The precise control of temperature highlights delicate textures and preserves natural flavors.

Fish

Sous vide elevates fish fillets and steaks to flawless doneness. For tender and flaky textures, cook delicate fish like salmon or trout at 125°F for 30-45 minutes. For a firmer texture, use 130°F-135°F for the same time. White fish like cod or halibut works great at 130°F for 30 minutes. If you’re adding aromatics like herbs or butter, the vacuum-sealed environment locks in the flavors beautifully.

Shellfish

Sous vide guarantees shellfish remain tender and juicy. Cook shrimp at 135°F for 15-30 minutes to maintain their firm yet succulent texture. For lobster tails, use 140°F for 30-45 minutes for buttery, luscious meat. Scallops require only 125°F for 20-30 minutes to stay soft and sweet. Adding a quick sear after sous vide enhances the presentation without overcooking the meat.

Sous Vide Times And Temperatures For Vegetables

Sous vide is perfect for vegetables, delivering precise textures and vibrant flavors. I’ve found it easy to prepare everything from dense root vegetables to delicate leafy greens with this method.

Root Vegetables

Root vegetables, like carrots, potatoes, and beets, cook beautifully sous vide. Set the temperature to 183°F for a tender texture while maintaining natural sweetness. Cooking times vary; carrots need about 1 hour, while thicker vegetables, like whole beets, may take 2-3 hours. For mashed potatoes, I cut them into 1-inch pieces and sous vide at 183°F for 1 hour before mashing. Add herbs or garlic to vacuum bags for extra flavor.

Leafy Greens

Leafy greens are more delicate and require lower temperatures. For spinach or Swiss chard, I set the water bath to 185°F and cook for 15-20 minutes to soften the leaves without overcooking. Kale and other tougher greens benefit from a slightly longer time, around 30 minutes, for a tender bite. Including aromatics like garlic or olive oil enhances the dish.

How To Use A Sous Vide Cheat Sheet Effectively

I use a sous vide cheat sheet as a quick reference to simplify cooking. It provides precise temperature and time guidelines for various ingredients, so I don’t second-guess myself. Keeping it nearby, either printed or saved on my phone, ensures I always have reliable information within reach.

Grouping items by categories like meats, seafood, and vegetables helps streamline preparation. For example, if I’m cooking steak and salmon for the same meal, I can quickly compare their recommended temperatures to plan the order. The sheet’s concise format saves me time when tackling multiple dishes.

Understanding the flexibility of sous vide cooking enhances the cheat sheet’s usefulness. If I need to extend the cooking time slightly while preparing sides, knowing the appropriate temperature prevents overcooking. For instance, a chicken breast cooked at 145°F won’t dry out if left in the water bath a bit longer.

Experimenting with new ingredients becomes easier with a cheat sheet. By referencing precise times and temperatures, I’ve confidently prepared items like lamb chops or delicate shrimp without any trial and error. The sheet unlocks creative options while maintaining consistency and perfect results every time.

Conclusion

Sous vide cooking has completely transformed how I approach meal preparation. With the precision it offers and the help of a reliable cheat sheet, creating restaurant-quality dishes at home has never been easier or more enjoyable. Whether I’m cooking a tender steak, flaky salmon, or perfectly textured vegetables, I know I can count on this method to deliver consistent and delicious results every time.

Having a cheat sheet at my fingertips not only saves time but also takes the stress out of guessing temperatures and cooking times. It’s my go-to tool for experimenting with new ingredients and elevating everyday meals.

If you’re looking to simplify your sous vide experience while achieving flawless results, I can’t recommend using one enough. It’s like having a trusted guide in the kitchen, ensuring every dish turns out just the way you want it.