Sous Vide Cheat Sheet

General notes

  • Most common times/temps are highlighted in the tables below.
  • Coming up from frozen requires a 50% increase in time past the pasteurization time for all shapes.
  • Avoid using olive oil for long cooks; only use on shorter cooks.
  • If saving cooked meat for another meal, must use ice bath for time periods listed.
    • Slab shaped: 15mm/25 min, 20mm/35min, 25mm/50min, 30mm/75min.
  • Reheating previously cooked, use a 131°F water bath to heat up to an internal temperature of between 120°F and 130°F.
    • From fridge, slab shaped: 15mm/35min, 20mm/50min, 25mm/75min, 30mm/90min.
    • From frozen, slab shaped: 15mm/50min, 20mm/75min, 25mm/105min, 30mm/135min.

Beef, pork, or lamb


  • Anything close to or below medium (140°F) is a little too firm/crunchy. Sometimes 145°F or 150°F is good to get a more 'normal' texture.
  • Salting the chicken makes it amazing. 1.5 tsp of kosher salt per pound, spread on all surfaces, let sit in fridge for one hour, pat dry, and load into freezer bags. Came out super juicy and amazing.
  • Chicken or turkey breast


  • In general, medium (140°F) is a good default temp for time and texture.
  • For salmon, a little lower, down to 122°F at medium rare, gives a nice firmer texture.
  • Lean fish (cod, halibut, flounder, catfish, grouper, mahi-mahi)
  • Fatty fish (salmon, tuna, mackerel, trout)