PRECISION EQUILIBRIUM IMMERSION
Sous Vide Time & Temp Calculator
Water conducts thermal energy 24x faster than air. Calculate minimum Baldwin pasteurization times, maximum hold boundaries, and post-bath blazing sear protocols based on exact cut thickness.
1. CHOOSE FOOD / PROTEIN CUT:
2. DESIRED DONENESS PROFILE:
1.50 INCHES
0.5" (Thin Cutlet)1.5" (Standard Butcher Cut)3.0" (Thick Roast)
WATER BATH TEMP
131°F
(55°C) Precision Immersion
MINIMUM BATH TIME
1h 46m
Baldwin thermal core equilibrium
MAX HOLD LIMIT
4 HRS
Before meat enzymes break down texture
POST-BATH SEAR PROTOCOL:
60-sec per side cast iron sear @ 500°F in ghee after patting bone-dry.
Thermal Science: Holding at 131°F pasteurizes interior according to Baldwin table while intramuscular fat renders.
INDEXED SOUS VIDE IMMERSION STANDARDS
| Cut / Food | Med-Rare Temp | Medium Temp | Min Time (1-inch) | Max Hold Time | Finishing Sear |
|---|---|---|---|---|---|
| Ribeye & NY Strip Steak | 131°F | 140°F | 60 mins | 4 hrs | 60-sec per side cast iron sear @ 500°F in ghee after patting bone-dry. |
| Chicken Breast (Juicy Safe Pasteurization) | 140°F | 147°F | 75 mins | 3 hrs | High heat skillet sear 45s skin-side down. |
| Pork Tenderloin / Thick Chops | 140°F | 145°F | 90 mins | 4 hrs | Butter basting sear with fresh thyme for 1 minute. |
| Salmon Fillet (Silken to Flaky) | 122°F | 130°F | 35 mins | 1 hrs | Torch or 30-sec hot pan skin crisp. |
| Glazed Carrots & Root Vegetables | 183°F | 185°F | 60 mins | 2 hrs | Empty bag juices into skillet and glaze for 2 mins. |