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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.

Turkey breast at 150°F came out faintly see-through in the middle and half the table wouldn't touch it. Was I wrong? started by tessak, Aug 9, 2026

5 replies · 260 views · last reply by tessak, Aug 30, 2026

Second day of a 48 hour brisket and I'm starting to wonder whether hours 25 to 48 do anything at all started by weeknightdad, Aug 2, 2026

6 replies · 300 views · last reply by weeknightdad, Aug 5, 2026

My duck breast came out PINK in the middle and now I'm scared I poisoned everyone. Chicken has to hit 165 so why is pink duck a thing?? started by Sammy R., Jul 8, 2026

4 replies · 220 views · last reply by tessak, Jul 11, 2026

My sous vide bag floated up and half the steak sat above the water for like 40 minutes. Is it ruined, or worse, unsafe?? started by garagegriller, Jun 28, 2026

5 replies · 300 views · last reply by garagegriller, Jul 5, 2026

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.

The butter goes black about 20 seconds into the finishing sear. Am I meant to skip it entirely? started by Sammy R., Aug 20, 2026

5 replies · 200 views · last reply by Sammy R., Aug 27, 2026

Smoke the brisket before it goes in the bag, or build the bark after? Mine keeps finishing soft and disappointing started by garagegriller, Jul 28, 2026

5 replies · 220 views · last reply by garagegriller, Aug 6, 2026

Duck skin came out rubbery and greasy instead of crispy, what am I doing wrong at the sear?? started by weeknightdad, Jul 12, 2026

4 replies · 170 views · last reply by weeknightdad, Jul 16, 2026

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.

Cooking the turkey two days before the meal so the oven is free. Does it come back as good, or am I kidding myself? started by weeknightdad, Aug 14, 2026

6 replies · 240 views · last reply by brisketmike, Aug 19, 2026

Meal prep chicken tastes like cardboard by Wednesday, and it's NOT dry. Is "leftover taste" an actual thing or is it in my head? started by Sammy R., Jun 14, 2026

5 replies · 220 views · last reply by Sammy R., Jul 8, 2026

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