Sous Vide Temperature Reference
Quick-reference temperatures and times for sous vide cooking
1h 54m 1 serving
sous-vide reference chart
Scale
· Units
Ingredients
- — steak
- 3 salt
- — pepper
- — salmon fillet
- — lemon
- 1 bunch asparagus
- 1 tbsp olive oil
Equipment
- sous vide water bath
Instructions
Beef
1
Season steak with salt and pepper . Cook in sous vide water bath at 140 °F for 1 hour .
Seafood
2
Season salmon fillet with salt and lemon . Cook at 125 °F for 40 minutes .
Vegetables
3
Trim 1 bunch asparagus and toss with 1 tbsp olive oil and salt . Cook at 185 °F for 14 minutes .
View Cooklang Source
recipe.cook
---
title: Sous Vide Temperature Reference
description: "Quick-reference temperatures and times for sous vide cooking"
servings: 1
time: 5 minutes
tags: [sous-vide, reference, chart]
cuisine: American
difficulty: easy
---
== Beef ==
Season @steak{1} with @salt{} and @pepper{}. Cook in #sous vide water bath{} at 140°F for ~steaks{1%hour}.
== Seafood ==
Season @salmon fillet{1} with @salt{} and @lemon{}. Cook at 125°F for ~salmon{40%minutes}.
== Vegetables ==
Trim @asparagus{1%bunch} and toss with @olive oil{1%tbsp} and @salt{}. Cook at 185°F for ~asparagus{14%minutes}.