食材の種類、厚さ、目標の焼き加減から、正確な低温調理の温度と時間を算出。鶏肉、卵、魚については低温殺菌に必要な最低条件も表示。
調理時間は厚みの 2乗 に比例して増加します(熱拡散のため)。厚さ2cmのステーキは中心温度到達までに約1時間かかり、厚みを2倍にすると約4時間かかります。冷凍食品の場合は時間が約50%増加します。
かたい部位(チャックロール、ショートリブ、豚肩肉など)は、コラーゲンがゼラチンに変わるのに十分な時間(74〜85°Cで8〜48時間)加熱します。低温殺菌の目安表は、Douglas Baldwinの著書 『Sous Vide for the Home Cook』.
鶏肉や豚肉は、必ず低温殺菌が保証される時間と温度の組み合わせで調理してください—表の最短時間だけを目安にしないようにしましょう。
Temperature is looked up, not calculated: each of the fifteen proteins carries its own doneness list, such as 54°C for medium-rare beef, 63.5°C for the popular tender chicken breast, or 50°C for buttery medium-rare salmon, and the Fahrenheit figure is derived from it. Time works two ways. Fixed entries carry a set duration, while thin tender cuts use a base plus a per-square-centimetre term — a steak is 60 minutes plus 12 × thickness², reflecting the fact that heat diffusion scales with the square of thickness.
Thickness is the strongest input wherever it applies, and you should measure the thickest point rather than go by weight. Steak, pork chop, lamb, duck and chicken breast all use 12 minutes per square centimetre on a 60 minute base; fish uses 8 on a 30 minute base. Enter it in centimetres or inches, since inches are multiplied by 2.54. Setting Starting state to Frozen multiplies whatever time results by 1.5.
Every protein with a stored time ignores thickness completely — tough beef, chicken thigh, whole chicken, pork shoulder, eggs and all the vegetables — so a brisket returns twenty-four hours whether it is three centimetres thick or ten. The pasteurisation verdict only appears for chicken, pork and eggs, and it is a coarse check on elapsed time rather than a full Baldwin lookup by thickness and temperature. Treat the output as a starting point and verify with a probe.
About two hours seventeen minutes. One inch converts to 2.54 cm, and the tender-beef formula of 60 minutes plus 12 times thickness squared gives roughly 137 minutes. The temperature comes from your doneness choice and does not change with thickness.
54°C, shown as 129°F. The other beef settings are 49°C for rare, 58°C for medium, 63°C for medium-well and 68°C for well done. Unlike pan cooking, the bath temperature is the final internal temperature, so there is no carryover to allow for.
Yes. Set Starting state to Frozen and the calculated time is multiplied by 1.5 to allow for thawing in the bath. Check that the Pasteurisation safe readout says Yes rather than Increase time before you trust the result.
Tough cuts run on fixed durations, not thickness. Their limiting factor is collagen converting to gelatin, which takes many hours at temperature regardless of geometry, so beef chuck and brisket are stored at 24 hours and pulled pork at 36.
Pasteurisation is a combination of time and temperature, not a single number. Held long enough, 63.5°C achieves the same log reduction as an instant 74°C. The tool checks elapsed time against a minimum and says Increase time when the hold is too short.
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