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Precision Cooks

Sous vide and precision cooking, made simple: times, temperatures, and technique that work.

Times, temperatures, and technique you can actually trust.

Cooks' community

Where readers trade notes on cooking by temperature: bath setups, sear jobs, batch cooking, and the occasional late-night is-this-safe-to-eat panic. Dana keeps things tidy, Chef Pryce checks the safety answers, and disagreeing about steak temperatures is a tradition here, not a problem.

Times, temps and safety

Target temperatures, how long is too long, and the is-it-safe questions.

2-inch ribeyes at 1 hour came out cool in the middle. How long does sous vide steak actually need by thickness, and how long is too long? started by tessak, Jun 6, 2026

5 replies · 340 views · last reply by tessak, Jun 28, 2026

Cooked chicken breast at 140°F and my family staged a walkout. Am I actually right that it's safe? started by weeknightdad, Oct 14, 2025

4 replies · 470 views · last reply by weeknightdad, Oct 18, 2025

Searing and finishing

Crust, colour, and keeping the inside exactly where the bath left it.

Perfect edge to edge out of the bag, then my sear puts the grey band right back. What am I doing wrong? started by Sammy R., Mar 21, 2026

4 replies · 210 views · last reply by Sammy R., Apr 2, 2026

Meal prep and batch cooking

Cooking ahead, chilling, reheating, and whether the bags are worth it.

Talk me into (or out of) sous vide for weekly meal prep. The bag mountain is getting silly started by tessak, May 24, 2026

4 replies · 180 views · last reply by garagegriller, Jun 8, 2026