FOOD & COOKING CALCULATOR
Sous Vide Time
A precise tool.
What is the Sous Vide Time & How does it work?
Sous‑vide cooking relies on precise temperature control and slow heat transfer, allowing proteins to denature uniformly without overcooking. The key physical driver is the thickness of the food item, because heat must travel from the water bath to the centre of the product. The time required for pasteurisation can be approximated with a quadratic relationship to thickness. For a given temperature, the cooking time (t) in minutes is calculated as: Temperature fine‑tunes the process: lower bath temperatures slow bacterial kill rates, requiring a modest time increase, while higher temperatures accelerate pasteurisation but risk texture changes. Adjustments are typically expressed as a simple factor applied to the base time.
t = left(frac{d}{0.5}right)^2 times 60 text{ minutes}
d = thickness of the food (cm)
Parameters
Result
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Frequently Asked Questions
How do I calculate sous vide time?
Use the formula t = (d/0.5)^2 * 60, where d is the thickness of your food in inches.
What temperature should I use for sous vide cooking?
It depends on what you’re cooking, but common temperatures range from 130°F to 190°F (54°C to 88°C).
How long does it take to cook a steak using sous vide?
For a 1-inch thick steak at 130°F, the cooking time would be about 60 minutes.
Can I use this calculator for vegetables too?
Yes, you can use it for any food item where thickness is a factor, including vegetables.
What’s the advantage of sous vide cooking?
It allows for precise temperature control, resulting in evenly cooked food with less risk of overcooking.
How do I know when my food is done?
Use a food thermometer to check the internal temperature, which should match your desired doneness level.
Can I adjust the formula for different temperatures?
Yes, you can modify the formula by adjusting the constant factor based on the specific temperature and food type.
Results are for informational purposes only and do not constitute professional advice.