At What Temperature and for How Long Should You Cook Meat Sous Vide?

Sous vide cooks food in a suitable bag in a temperature-controlled water bath. Why must temperature and time be considered together?The bath setting does not show that the center of the meat has reached that temperature. Heating the center depends on thickness, starting temperature, and equipment; the required pasteurization time is the time held at the specified core temperature. There is therefore no single time range suitable for every steak or chicken breast. Why does pasteurization matter?Low-temperature cooking requires a validated process suited to the food, its thickness, and the equipment. Without such a process, use conventional safe cooking targets: bring a whole beef steak to at least 63°C / 145°F internally and rest it for at least 3 minutes; bring chicken to at least 74°C / 165°F internally. Measure with a food thermometer. Why sear after cooking?Pan searing browns the surface and adds flavor; a brief sear does not replace adequate cooking at the center. Why does the bag matter?Use a food-contact bag suitable for the cooking temperature and follow the equipment instructions; do not assume that portions above the water heat evenly. Does the method change for vegetables and fish?Recipes for the desired texture may differ; do not transfer a meat cooking time to another food. Without a validated alternative process for fish, measure an internal temperature of at least 63°C / 145°F. A brief low-temperature bath alone does not establish that fish has been safely cooked.