Sous vide
Chicken
| Tenderness | Temp | Time |
|---|---|---|
| Tender and juicy: Ideal for chicken salad when served cold, slightly stringy when served hot. | 66°C | 1 to 4 hours |
| Traditional, juicy, firm, and slightly stringy, served hot | 71°C | 1 to 4 hours |
| ## Steak |
| Tenderness | Temp | Time |
|---|---|---|
| Medium-rare | 54°C to 57°C | 1 to 4 hours (2 1/2 hours max if under 54°C) |
| Medium | 57°C to 62°C | 1 to 4 hours |
| Medium-well | 63°C to 68°C | 1 to 3 1/2 hours |
| Well-done | 69°C and up | 1 to 3 hours |
| Serious Eats |