단백질, 두께, 목표 익힘 정도에 따른 정확한 수비드 온도와 시간을 확인하세요. 닭고기, 달걀, 생선의 저온살균 안전 최소 기준도 포함되어 있습니다.
조리 시간은 두께의 제곱 에 비례해 늘어납니다 (열 확산 때문). 두께 2cm 스테이크는 중심 온도에 도달하는 데 약 1시간이 걸리며, 두께가 두 배가 되면 약 4시간이 걸립니다. 냉동 식품은 시간이 약 50% 더 늘어납니다.
질긴 부위(척, 갈비, 돼지 어깨살)는 74~85°C에서 8~48시간 조리하면 콜라겐이 젤라틴으로 충분히 전환됩니다. 저온살균 시간표는 Douglas Baldwin의 Sous Vide for the Home Cook.
가금류와 돼지고기는 목록의 최소 기준만이 아니라 저온살균에 안전한 시간+온도 조합으로 반드시 조리하세요.
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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