Sous-vide tempo por espessura
- Created by
- Renato Passos, Eng. de Software
- Reviewed by
- Renato Passos, Eng. de Software
Last updated: Apr 18, 2026
About this calculator
The Sous-vide Time by Thickness calculator determines the ideal cooking time for sous-vide using the food's thickness as input. This method requires precise timing to maintain textures and flavors, making this tool essential for consistent results.
The formula t = 60·(thickness/25)² calculates time based on thickness in millimeters. For instance, 25mm requires 60 minutes, while 50mm needs 240 minutes. The quadratic relationship ensures thicker cuts get proportionally longer cooking times.
It's suitable for beef, poultry, and fish but should always be paired with a thermometer for food safety. Thickness measurement accuracy is critical, as deviations can significantly affect outcomes.
Key precautions include avoiding overcooking to prevent dryness and noting that very thin cuts (under 5mm) aren't recommended due to temperature control challenges.
Frequently asked questions
How does thickness affect cooking time?
Time is proportional to the square of thickness. Thicker cuts require exponentially longer cooking.
Can this be used for fish?
Yes, but reduce the final time by 10-20% to avoid overcooking delicate fish.
Why use a digital thermometer?
Water baths can have temperature fluctuations, and the thermometer ensures precise doneness.
What does the number 25 represent?
It's an experimentally derived calibration value based on controlled beef cooking tests.
Should I consider the food's shape?
Yes, elongated items or those with holes may alter cooking time due to heat transfer changes.