What Is the Lowest Temperature for a Sous Vide?

What is Sous Vide Cooking?

Sous vide is a method of cooking food sealed in airtight plastic bags submerged in a water bath at precisely controlled temperatures. The French term “sous vide” literally means “under vacuum” referring to the vacuum sealing of the food in plastic.

Sous vide cooking allows food to be cooked slowly and gently at lower temperatures than traditional cooking methods. This precision temperature control enables food to be cooked evenly edge to edge without over or undercooking. It also retains moisture, intensifies flavors, and preserves the natural juices and textures of food.


Sous Vide Products I Use Every Day

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Anova Culinary AN400-US00 Nano Sous Vide Precision Cooker, 12.8" x 2.2" x 4.1", Black
Anova Precision Cooker Container 12L
IMPRESA [10 pack] Sous Vide Magnets to Keep Bags Submerged & In Place - Sous Vide Accessories to Stop Floating Bags & Undercooking - Great Alternative to Sous Vide Weights, Balls, Clips, & Racks
Anova Culinary ANVS01-US00 Anova Precision Vacuum Sealer, Includes 10 Precut Bags, For Sous Vide and Food Storage
Wevac Vacuum Sealer Bags 8x50, 11x50 Rolls 2 pack for Food Saver, Seal a Meal, Weston. Commercial Grade, BPA Free, Heavy Duty, Great for vac storage, Meal Prep or Sous Vide
Anova Culinary AN400-US00 Nano Sous Vide Precision Cooker, 12.8" x 2.2" x 4.1", Black
Anova Precision Cooker Container 12L
IMPRESA [10 pack] Sous Vide Magnets to Keep Bags Submerged & In Place - Sous Vide Accessories to Stop Floating Bags & Undercooking - Great Alternative to Sous Vide Weights, Balls, Clips, & Racks
Anova Culinary ANVS01-US00 Anova Precision Vacuum Sealer, Includes 10 Precut Bags, For Sous Vide and Food Storage
Wevac Vacuum Sealer Bags 8x50, 11x50 Rolls 2 pack for Food Saver, Seal a Meal, Weston. Commercial Grade, BPA Free, Heavy Duty, Great for vac storage, Meal Prep or Sous Vide
$99.00
$79.99
$24.99
$56.95
$18.00
Anova Culinary AN400-US00 Nano Sous Vide Precision Cooker, 12.8" x 2.2" x 4.1", Black
Anova Culinary AN400-US00 Nano Sous Vide Precision Cooker, 12.8" x 2.2" x 4.1", Black
$99.00
Anova Precision Cooker Container 12L
Anova Precision Cooker Container 12L
$79.99
IMPRESA [10 pack] Sous Vide Magnets to Keep Bags Submerged & In Place - Sous Vide Accessories to Stop Floating Bags & Undercooking - Great Alternative to Sous Vide Weights, Balls, Clips, & Racks
IMPRESA [10 pack] Sous Vide Magnets to Keep Bags Submerged & In Place - Sous Vide Accessories to Stop Floating Bags & Undercooking - Great Alternative to Sous Vide Weights, Balls, Clips, & Racks
$24.99
Anova Culinary ANVS01-US00 Anova Precision Vacuum Sealer, Includes 10 Precut Bags, For Sous Vide and Food Storage
Anova Culinary ANVS01-US00 Anova Precision Vacuum Sealer, Includes 10 Precut Bags, For Sous Vide and Food Storage
$56.95
Wevac Vacuum Sealer Bags 8x50, 11x50 Rolls 2 pack for Food Saver, Seal a Meal, Weston. Commercial Grade, BPA Free, Heavy Duty, Great for vac storage, Meal Prep or Sous Vide
Wevac Vacuum Sealer Bags 8x50, 11x50 Rolls 2 pack for Food Saver, Seal a Meal, Weston. Commercial Grade, BPA Free, Heavy Duty, Great for vac storage, Meal Prep or Sous Vide
$18.00

Last update on 2024-11-03 / Affiliate links / Images from Amazon Product Advertising API


What is Sous Vide Cooking?

Sous vide is a method of cooking food sealed in airtight plastic bags submerged in a water bath at precisely controlled temperatures. The French term “sous vide” literally means “under vacuum” referring to the acuum sealing of the food in plastic.

Sous vide cooking allows food to be cooked slowly and gently at lower temperatures than traditional cooking methods. This precision temperature control enables food to be cooked evenly edge to edge without over or undercooking. It also retains moisture, intensifies flavors, and preserves the natural juices and textures of food.

What is the Lowest Temperature for Sous Vide Cooking?

The lowest temperature that is safe and effective for sous vide cooking is 130°F (54°C). However, most proteins and vegetables are typically cooked at higher temperatures between 135-185°F (57-85°C) depending on the desired result.

Cooking at very low temperatures below 130°F is not recommended because it may allow bacterial growth if held for extended periods of time. While pasteurization does occur eventually even at low temperatures given enough time, the risk is too high for prolonged incubation in the “danger zone” between 40-130°F.

Why Use Low Temperatures in Sous Vide Cooking?

There are several benefits to using lower temperatures in sous vide cooking:

For Tenderizing Meat

Cooking tough cuts of meat like chuck roast, brisket, or pork shoulder at temperatures around 135-145°F (57-63°C) for long periods of time helps break down collagen and connective tissues. The result is very tender and succulent meat.

For Preserving Nutrients

Lower temperatures are gentler and help preserve the natural vitamins and nutrients in food that may be degraded at higher temperatures. Vegetables cooked sous vide at 185°F or below retain more nutrients than boiling, steaming, or roasting.

For Enhancing Flavors

Cooking at lower temperatures concentrates flavors as moisture evaporates slowly over time while preventing vegetables and meat from taking on a roasted or caramelized flavor from high heat. Herbs and spices infuse more deeply into food as well.

For Food Safety

While higher temperatures kill bacteria faster, cooking below 130°F can still pasteurize food safely given extended time. If time and temperature guidelines are followed correctly, low temperature sous vide provides a huge safety benefit by eliminating the risk of overcooking.

What Foods Are Best Cooked at Low Temperatures?

Many foods especially benefit from sous vide cooking at lower temperatures:

Fish and Seafood

Delicate fish like salmon, cod, snapper, and shellfish should be cooked at 120-130°F to prevent overcooking into tough, rubbery textures. Cooking seafood sous vide ensures perfect doneness edge to edge.

Poultry

Chicken and turkey breasts cooked between 145-165°F are incredibly tender and juicy. Dark meat poultry legs and wings are best cooked up to 175-185°F.

Vegetables

Most vegetables are cooked between 185-195°F to become tender while retaining a crisp texture. Harder vegetables may be cooked as low as 170°F for very al dente texture.

Eggs

Slow cook eggs at 147°F for soft boiled, 167°F for jammy soft poached, and 185°F for fully set hard boiled consistency.

Desserts

Creme brûlée, pudding, cheesecake and other custards are gently cooked at around 175°F to prevent curdling and overcooking. Fruits and chocolate cook from 140-185°F.

How to Safely Use Low Temperatures in Sous Vide

It’s important to follow proper food safety guidelines when cooking at lower temperatures:

  • Pre-sear meat and poultry before bagging to kill surface bacteria
  • Use previously frozen or fresh meats rather than thawed
  • Cook for the appropriate time and temperature to achieve pasteurization
  • Chill food quickly after cooking and avoid keeping in the “danger zone” above 40°F
  • Only reheat cooked food to serving temperature, do not reuse for sous vide

Popular Low Temperature Sous Vide Recipes

Here are some delicious recipes taking advantage of lower temperature sous vide cooking:

  • 36-48 hour Short Ribs cooked at 135°F for fall-off-the-bone tenderness
  • 72 hour Sous Vide Chuck Roast at 135°F becomes incredibly tender
  • Juicy Chicken Breasts are foolproof cooked for 1-2 hrs at 145°F
  • Succulent Pork Chops cook for 2-3 hours at 135°F
  • Salmon is flaky and moist when cooked 1 hr at 120°F
  • Eggs develop creamy soft boiled or poached textures when cooked for 45 min at 147°F and 167°F respectively
  • Cheesecake and creme brûlée achieve smooth, creamy results after 2-3 hours at 176°F

Sous vide cooking at lower temperatures delivers superior texture, moisture, and flavor compared to other cooking methods. With proper handling, quality ingredients, and precise time/temperature control, sous vide enables cooking food safely with incredible results at both high and low temperatures.