Sous‑Vide Mastery: Time–Temp Chart, Food‑Safety Rules & Fool‑Proof Finishing

**Edge‑to‑edge pink perfection—every single time.**

- Precision ± 0.1 °C control - Pasteurise and cook in one step - Finish with hard sear/torch for Maillard crust

Vacuum‑sealed food is submerged in a water bath maintained at the exact **target core temperature**. Heat transfers gradually, so the whole piece reaches perfect doneness without over‑shoot.

1. **Consistent doneness** edge‑to‑edge 2. **Juicier meat** (≤ 10 % moisture loss vs 30 % pan‑sear) 3. **Hands‑off meal prep**—batch cook, chill, sear when needed

- Longer cook time (steak 1 h vs 10 min pan) - Needs finishing sear for crust - Initial kit cost (~£80 circulator)

| Food | Temp | Time* | |------|------|-------| | Steak 2.5 cm | 56 °C | 1 h | | Chicken breast | 64 °C | 90 min | | Salmon fillet | 50 °C | 45 min | | Soft‑cook egg | 63 °C | 45 min | *Add 30 min for each extra cm thickness.

- Keep bath ≥ 54.4 °C (botulism growth zone < 50 °C) - After cooking, **ice‑bath chill to 4 °C within 1 h** if storing - Consume within 7 days refrigerated or freeze

- Displace air with water‑immersion if no vacuum sealer - Pre‑sear aromatic crust, then sous‑vide, then quick torch finish - Use ping‑pong balls on water surface to cut evaporation

- Descale circulator monthly with 50 % vinegar - Empty & dry bath after each use to prevent biofilm - Wipe gasket of vacuum sealer to keep airtight

| Myth | Fact | |------|------| | “Sous‑vide is boiling in a bag.” | Water never exceeds 100 °C; gentle 50‑70 °C range. | “Plastic leaches toxins.” | Use BPA‑free, food‑grade bags; temp below softening point. | “Only restaurants need it.” | Home circulators are < £100 and fool‑proof.

Set accurate temp, seal properly, respect safety chill, then sear hot & fast—sous‑vide turns weekday cooks into restaurant‑quality plates.

1. Baldwin D. *Sous‑Vide for the Home Cook* 2025 2. USDA FSIS. *Guidelines for Low‑Temp Pasteurisation* 2024 3. Earnest CP et al. *Food Sci Technol* 2023