Sous vide temperatures

Here I have tried to collect sous vide temperatures and times for different ingredients and cuts.

The main rule is that the lower the temperature, the longer it can/should have. I think many people give far too long times for high-quality meat.

Here are my times, which fit well with, for example, what Thomas Keller (The French Laundry, Per Se) uses. For the good cuts, however, the meat has to be of high quality and not just any dairy cow. Temperatures are the range from rare to well done; my favourite is marked ♡.

Beef

Cut	Temperature	♡ Favourite	Time	♡ Time
Tenderloin	54–70 °C	54.5 °C	1–3 h	2 h
Top sirloin steak	54–70 °C	56.5 °C	1–3 h	2 h
Roast beef (top sirloin or topside)	54–70 °C	57 °C	3–8 h	3 h
Flap meat / bavette	54–70 °C	57 °C	1½–8 h	2 h

Pork

Cut	Temperature	♡ Favourite	Time	♡ Time
Chop	58–70 °C	62 °C	1½–2 h	1½ h
Roast pork	58–70 °C	63 °C	3–8 h	5 h
Pork belly	60–70 °C	63 °C	6–36 h	8 h

Chicken

Cut	Temperature	♡ Favourite	Time	♡ Time
Breast	60–75 °C	65 °C	1–2 h	1 h
Thigh	60–75 °C	70 °C	1–2 h	1 h

Fish

Cut	Temperature	♡ Favourite	Time	♡ Time
Salmon	40–50 °C	47 °C	30–60 min	35 min

Vegetables and fruit

Ingredient	Temperature	Time	♡ Time
Asparagus, white	85 °C	5–30 min	10 min
Asparagus, green	85 °C	5–30 min	5 min
Potatoes	85 °C	1–3 h	1½ h
Pineapple	85 °C	45 min–3 h	1 h

Eggs

Result	Temperature	Time	♡ Time
"Perfect egg"	62.5 °C	50 min	50 min
Jammy yolk	64 °C	30 min–2 h	50 min
Hard-boiled	75 °C	30 min–2 h	50 min

If the egg is to be boiled in a pan or poached instead, work out the time with the formula for boiled eggs or the formula for poached eggs.