About the Sous Vide Calculator
The Sous Vide Calculator runs both clocks simultaneously: heat-up time from the analytical solution of the 1-D heat equation (slab / cylinder / sphere geometry, given thickness, starting temperature, and bath temperature) and pasteurization time from Baldwin’s 7-log lethality tables (Salmonella for poultry and pork, E. coli O157:H7 for beef). You cook for whichever number is longer, which is the answer the bag’s package never gives you.
It is built for sous-vide cooks running their first salmonella-safe chicken thigh at 57°C (135°F), competition-curious cooks pasteurizing pork shoulder at sub-traditional temperatures, immersion-circulator owners cooking from frozen, and anyone whose recipe just says “cook 1–4 hours” without indicating what that range actually does.
All heat-transfer math runs locally in JavaScript. Protein selection, thickness, starting temperature, and bath temperature never leave your device. The page makes no network call after first load. Baldwin’s pasteurization tables and standard heat-transfer constants are bundled into the JavaScript on initial load.
Sub-USDA temperatures (chicken at 57°C / 135°F instead of 74°C / 165°F) are safe when held long enough — that’s the entire point of sous-vide pasteurization — but the bath must be 54°C+ for poultry and pork or no time-temperature combination produces safety. The calculator flags unsafe temperatures automatically. Texture degrades on extended holds (chicken breast chalks at >4 hours at 60°C; lean fish disintegrates after ~60 minutes at 50°C); don’t over-cook just because you can.
- Bag drop: —
- Core temp reached: —
- Pasteurization complete: —
- Pull & sear/rest: —
- Plate: —
How to Use the Sous Vide Calculator
Tap your protein, pick the closest shape, and slide thickness to match a caliper reading of the thickest part. Choose where the protein is coming from — fridge, room, or freezer — and tap a doneness preset. The hero card shows the minimum cook time, which is the longer of two clocks: heat-up to core and 7-log pasteurization. Cook for that duration at minimum; you can hold longer up to the texture limit.
Two Clocks: Heat-Up vs. Pasteurization
Reaching the target core temperature only kills surface bacteria. To deliver a 7-log reduction (107-fold) throughout the meat, the entire mass must hold at bath temperature for a protein-specific duration. At 60°C, chicken pasteurizes in about 30 minutes once at temperature; at 55°C it takes more than three hours. Holding sous vide past pasteurization is what makes the technique safer than a fast pan-sear at the same internal temperature.
Baldwin's Tables and the Math
Heat-up time is calculated from the analytical solution of the 1-D heat equation for
slabs, cylinders, and spheres. The dominant term is
t = (D² / π²α) · ln(8/π² · (Tbath − Tstart) / (Tbath − Tcore))
for slabs of half-thickness D, where α ≈ 1.4 × 10−7 m²/s
for muscle meat. Pasteurization times are taken from Douglas Baldwin's published 7-log
tables for Salmonella (poultry & pork) and E. coli O157:H7 (beef).
Why Thickness Matters Quadratically
Heat-up time scales as D². Doubling the thickness of a steak from 25 mm to 50 mm increases heat-up time by 4×. Halving thickness cuts it by 4×. This is why pounding chicken breasts thin, or splitting a tenderloin into two thinner pieces, dramatically shortens cook time without changing the pasteurization clock.
Starting Temperature: Fridge, Room, or Frozen
Starting from fridge cold (4°C) is the standard reference. Room-temperature meat reaches target in about 75% of the fridge time. Frozen meat from −18°C takes roughly 1.5× longer but pasteurizes well because the core spends extra time near bath temperature. Cooking from frozen is safe so long as total time exceeds pasteurization — the tool accounts for this automatically.
Texture Outcomes by Protein and Bath Temp
Sous vide isolates temperature from texture. Chicken breast at 60°C for 90 minutes is juicy and tender; at 64°C it becomes firmer; past 4–5 hours at 60°C it turns chalky as connective tissue continues to hydrolyze. Lean fish dissolves after 60 minutes at 50°C. Tough cuts like brisket benefit from 48–72 hours at 60–65°C, where collagen converts to gelatin without overcooking muscle fiber. The texture-preview card maps your selection to expected mouthfeel.
When NOT to Sous Vide
- Breaded items. The bag is wet; breading turns to glue. Sear after.
- Fragile fish. Delicate flesh disintegrates past 50°C for any length of time.
- Leafy greens. They wilt without picking up the texture sous vide rewards.
- Anything you need crisp. Sous vide is never a finishing technique — sear or torch all proteins after the bath for surface Maillard.
Pair with the Meat Roasting Calculator for oven-finish times, or the Smart Temperature Converter for cross-unit work. Browse all Cooking & Kitchen tools.
Frequently Asked Questions
Can I cook frozen meat sous vide directly?
Yes. Add roughly 50% to the heat-up time and ensure total time exceeds pasteurization. Frozen meat actually pasteurizes well because the core spends extra time near the danger zone, which the tool accounts for when you pick the Frozen start.
Is sous vide chicken at 57 degrees Celsius safe?
Yes, if held long enough. At 57 degrees Celsius (135 degrees Fahrenheit) chicken pasteurizes in about 95 minutes per Baldwin's tables. The tool flags any bath temperature below 54 degrees Celsius as unsafe regardless of time for poultry and pork.
Why does pasteurization time matter when the meat is at temperature?
Reaching the core target instantly kills only surface bacteria. Holding at temperature for the pasteurization duration delivers a 7-log reduction throughout the meat, the same safety standard the USDA uses for commercial cooking.
Can sous vide overcook food?
Texture degrades over long holds. Chicken breast turns chalky after roughly 4 to 5 hours at 60 degrees Celsius, and lean fish disintegrates after about 60 minutes at 50 degrees Celsius. The maximum safe cook time output prevents this.
What is a 7-log reduction?
A 10,000,000-fold reduction in viable pathogens — the standard for safe-to-eat in most food-safety frameworks. The Baldwin and USDA tables underlying this tool are calibrated to that target.