Sous Vide Cooking Times: 14+ Foods

Sous vide cooks food to a precise temperature and holds it there - 130F steak stays at exactly 130F whether you leave it 1 hour or 4 hours. The window of doneness is wide, which makes it nearly impossible to overcook. The tradeoff: no browning happens in the bag, so you must sear after cooking for flavor and texture. A 60-second sear in a screaming-hot cast iron pan is enough. Longer searing starts cooking the interior and defeats the purpose.