Sous Vide Time & Temperature Calculator

Because the water bath is held at the exact target temperature, the food can never get hotter than the bath itself — so once it reaches that temperature, extra time mostly affects texture (very long times can eventually make meat mushy) rather than pushing doneness past your target.

Chicken doesn't have the same rare-to-well-done spectrum as beef; at typical sous vide chicken temperatures (150°F held long enough), it's fully pasteurized and safe while remaining noticeably juicier than chicken cooked hotter on a stovetop or grill.

For a browned crust and better flavor, yes — a quick, very hot sear in a pan or with a torch after the water bath is standard practice, since the bath itself won't brown the surface.