Last Updated: December 24, 2025
Equipment Setup
Immersion circulators, water baths, vacuum sealers, bags
Medium-rare steak: 130°F for 1-4 hours
Thickness determines time, not temp - 1" steak 1 hour
Chicken breast: 145°F for 1.5 hours
Pasteurized and juicy, not dry like traditional methods
Eggs: 145°F for 45 minutes
Custard-like yolk and white, perfect for ramen or salads
Add aromatics to bag
Thyme, garlic, butter enhance flavor during cooking
Ice bath before searing
Cool surface prevents overcooking interior when searing
Pat dry thoroughly before sear
Moisture prevents Maillard reaction and crust formation
Temperature Guide
Steak (129-140°F), chicken (145-165°F), fish (122-132°F)
Medium-rare steak: 130°F for 1-4 hours
Thickness determines time, not temp - 1" steak 1 hour
Chicken breast: 145°F for 1.5 hours
Pasteurized and juicy, not dry like traditional methods
Eggs: 145°F for 45 minutes
Custard-like yolk and white, perfect for ramen or salads
Add aromatics to bag
Thyme, garlic, butter enhance flavor during cooking
Ice bath before searing
Cool surface prevents overcooking interior when searing
Pat dry thoroughly before sear
Moisture prevents Maillard reaction and crust formation
Timing Charts
Thickness-based cooking times, minimum and maximum times
Medium-rare steak: 130°F for 1-4 hours
Thickness determines time, not temp - 1" steak 1 hour
Chicken breast: 145°F for 1.5 hours
Pasteurized and juicy, not dry like traditional methods
Eggs: 145°F for 45 minutes
Custard-like yolk and white, perfect for ramen or salads
Add aromatics to bag
Thyme, garlic, butter enhance flavor during cooking
Ice bath before searing
Cool surface prevents overcooking interior when searing
Pat dry thoroughly before sear
Moisture prevents Maillard reaction and crust formation
Protein Techniques
Steaks, chicken breast, pork chops, fish, eggs
Medium-rare steak: 130°F for 1-4 hours
Thickness determines time, not temp - 1" steak 1 hour
Chicken breast: 145°F for 1.5 hours
Pasteurized and juicy, not dry like traditional methods
Eggs: 145°F for 45 minutes
Custard-like yolk and white, perfect for ramen or salads
Add aromatics to bag
Thyme, garlic, butter enhance flavor during cooking
Ice bath before searing
Cool surface prevents overcooking interior when searing
Pat dry thoroughly before sear
Moisture prevents Maillard reaction and crust formation
Vegetables & Sides
Carrots, potatoes, corn, asparagus, beets
Medium-rare steak: 130°F for 1-4 hours
Thickness determines time, not temp - 1" steak 1 hour
Chicken breast: 145°F for 1.5 hours
Pasteurized and juicy, not dry like traditional methods
Eggs: 145°F for 45 minutes
Custard-like yolk and white, perfect for ramen or salads
Add aromatics to bag
Thyme, garlic, butter enhance flavor during cooking
Ice bath before searing
Cool surface prevents overcooking interior when searing
Pat dry thoroughly before sear
Moisture prevents Maillard reaction and crust formation
Finishing Methods
Searing, torching, broiling, deep frying for crust
Medium-rare steak: 130°F for 1-4 hours
Thickness determines time, not temp - 1" steak 1 hour
Chicken breast: 145°F for 1.5 hours
Pasteurized and juicy, not dry like traditional methods
Eggs: 145°F for 45 minutes
Custard-like yolk and white, perfect for ramen or salads
Add aromatics to bag
Thyme, garlic, butter enhance flavor during cooking
Ice bath before searing
Cool surface prevents overcooking interior when searing
Pat dry thoroughly before sear
Moisture prevents Maillard reaction and crust formation
💡 Pro Tip: Master the fundamentals first before moving to advanced techniques. Practice regularly and refer to this cheatsheet for quick reference.