What does this tool do?
Sous vide cooks food in a precisely controlled water bath, so thickness matters more than weight. This guide picks a bath temperature for the food and doneness you choose, then estimates time from the thickest part.
The Formula
Minutes = base time + thickness (cm) × minutes per cm; frozen food needs about 50% longerFrequently Asked Questions
Why does thickness matter more than weight?
Heat travels from the surface to the centre. The distance to the centre is the thickest dimension, so a thick piece needs much longer than a thin piece of the same weight.
Can I cook straight from frozen?
Yes, but add roughly 50% to the time and use the upper end of the range. Large frozen cuts may need longer still; check the centre with a thermometer.