What temperature and time settings should I use for different foods?

The Anova Precision Cooker provides great precision for cooking a variety of foods, and the temperature and time settings can vary significantly depending on what is being prepared. For meats, a common starting point is steak, which can be cooked at 129 to 134 degrees Fahrenheit for one to four hours for a medium-rare finish. Chicken breasts typically benefit from a lower temperature, often cooked at 140 to 165 degrees Fahrenheit for one to two hours, ensuring that they remain tender and juicy. For fish, a temperature range of 122 to 140 degrees Fahrenheit for about thirty minutes to one hour allows for a perfect texture. Vegetables can also be cooked in a sous vide style. For root vegetables such as carrots and potatoes, a temperature of 183 degrees Fahrenheit for one to two hours usually yields excellent results. Green vegetables like asparagus and broccoli are better at a lower temperature, around 183 degrees Fahrenheit for thirty to forty-five minutes, to maintain their color and crunch. Eggs can be uniquely versatile, with soft-cooked sous vide eggs set at 145 degrees Fahrenheit for an hour, or for hard-boiled eggs, a temperature of 165 degrees Fahrenheit for around an hour works well. It is important to note that these times and temperatures can be adjusted based on personal preference or specific recipes. Users can explore the current web page for more detailed recommendations based on particular foods and desired results. Experimentation is often encouraged, as sous vide cooking allows for precision and excellent outcomes.