Sous vie cooking time

[Sussan ScoolinaryTeam]

Hi Wilfredo Galeano

Welcome to the Scoolinary community, and thank you for your question.

The cooking time in sous vide depends more on the thickness of the meat portion than on its total weight. This is because sous vide cooks food through thermal conduction, where heat gradually transfers from the outside to the inside of the meat.

How time varies based on thickness:

– Thin portions (1-2 cm thick): These portions reach the desired internal temperature in approximately 30-45 minutes.

– Medium portions (2.5-5 cm thick): It takes between 1 to 4 hours to reach the desired internal temperature.

– Thick portions (5-7.5 cm thick): These cuts may take 4 to 6 hours.

– Very thick portions (more than 7.5 cm thick): They may require 6 to 8 hours or more.

Additional considerations:

– Larger and tougher cuts of meat (such as ribs, shoulders, etc.) may require extended cooking times, even up to 24-48 hours, to achieve a tender texture, regardless of thickness.

– Minimum and maximum times: Make sure to respect the minimum times for the center to reach the appropriate temperature, and don’t exceed the maximum times too much to avoid an overly soft or mushy texture.

Example: If you have a 3 cm thick steak and you’re cooking it sous vide at 56 °C for medium doneness, you should cook it for at least 1.5 hours, but no more than 4 hours to maintain a good texture. If you increase the thickness to 5 cm, the cooking time would be at least 2.5 hours, with a maximum of 4-6 hours.

We hope this information is helpful.

Best regards.

[Sol Damiani]

Hey there Wilfred!👋

Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!

I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.

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