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Sous-Vide Calculator

Choose an ingredient and thickness to get a practical sous-vide temperature and cooking window.

Safety note: These are practical starting points, not a substitute for local food-safety guidance. Keep the bag sealed, use a verified circulator, and do not leave food in the danger zone.
130°F · 1 hr 30 min–3 hr
Sear briefly in a very hot pan after the bath. Times assume the food starts refrigerated and the bath is already at temperature.
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Methodology

How we calculate this

Methodology reviewed September 2026

Each food has a baseline bath temperature and time window. Thickness adjustments extend heating time for foods where center temperature is thickness-dependent.

The math

  • Adjusted time = base time × thickness factor
  • Current factors: standard 1×, thick 1.25×, very thick 1.5×
  • Long-tenderizing foods use a fixed food-specific window

Worked example

A 90-minute baseline with a 1.25 thickness factor becomes about 115 minutes after rounding to five-minute increments.

Sources

Frequently asked questions

Helpful answers

How long should a 1-inch steak cook sous vide before searing?

About 1 to 2 hours is commonly enough to heat a 1-inch steak through at the selected bath temperature. Thickness, not weight, drives heating time.

Can I cook chicken breast sous vide at 150°F?

Time and temperature work together for pasteurization, so lower temperatures require enough holding time. Use a tested safety reference and an accurately controlled bath.

Why is my sous-vide pork chop gray after searing?

The sear may be too long or the surface may still be wet. Dry the chop thoroughly, preheat the pan, and use a short, intense sear.

A practical starting point

Use the result as a planning estimate, then trust the ingredients, your thermometer, and the food in front of you. This tool is designed to make the first calculation easier—not to replace good kitchen judgment.

Embed this tool

Add this utility to a cooking blog or resource page.

If you found this calculator useful, you’re welcome to cite or link to the Sous-Vide Calculator in your own words.

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  <iframe src="https://www.topshelf.recipes/tools/sous-vide-calculator?embed=1" title="Sous-Vide Calculator" loading="lazy" style="width:100%;min-height:420px;border:0"></iframe>
  <p><a href="https://www.topshelf.recipes/tools/sous-vide-calculator?utm_source=embedded_tool" target="_top" rel="nofollow">Use the Sous-Vide Calculator on TopShelf Recipes</a></p>
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