Sous vide
— °C / — °F
Time: — · Pasteurisation safe: —
How the math works
Cooking time scales with the square of thickness (heat diffusion). A 2cm steak needs ~1h to reach core temperature; double the thickness and it takes ~4h. Frozen food adds ~50% to time.
Tough cuts (chuck, short rib, pork shoulder) hold long enough for collagen to convert to gelatin (8–48h at 74–85°C). Pasteurisation tables from Douglas Baldwin's Sous Vide for the Home Cook.
Always cook poultry and pork to pasteurisation-safe combinations of time + temperature — not just the listed minimum.