Sous Vide Time and Temperature Guide
by J. Kenji López-Alt
Whether you’re new to sous vide cooking or you just want to know the basics, the Anova Time & Temperature Guide will help you achieve the best meal ever, every time. With the help of The Food Lab, we've created a full reference guide to help you achieve the exact results you want, no matter what you're cooking. Think perfectly medium-rare steak, super-juicy chicken breast, ridiculously flavorful veggies... and so much more. Each dish has been tested extensively to deliver you down-to-the-degree recommendations, so you never have to worry about overcooked, mediocre results ever again.
Download the printable Anova Time & Temperature Quick Reference sheet to post this super-simple guide, well, anywhere. Get more time and temperature guides and sous vide recipes in the Anova Culinary App, available for iOS and Android.
Using the guide to cook a chicken breast @ 145°F / 63°C
Finish chicken by drying well and cooking skin side-down in a moderately hot skillet with a little vegetable oil.
Steak or Lamb
Finish steaks by drying well and searing on a hot grill or in a hot cast iron skillet with butter and oil.
Finish pork chops by drying well and searing on a hot grill or in a hot cast iron skillet with butter and oil.
Fish cooked sous-vide is difficult to sear without having it fall apart.
For perfect poached eggs, cook at 145°F for 45 minutes, remove from shell, then gently poach in simmering water for 30 seconds. For perfect soft boiled eggs, cook in boiling water for 3 minutes, then transfer (still in the shell) to a 145°F water bath for 45 minutes.
Finish sausages in a skillet with butter and oil or on a grill.
View full sausage guide; Sous Vide Sausage.
View full hamburger guide; Sous Vide Hamburger.
View corn guide; Sous Vide Corn.