Disclaimer

The content on Precision Cooks is provided for general information and education only. We work hard to make the technique and food-safety guidance accurate, but it is general guidance, not advice for your specific situation.

Food safety is your responsibility

We give times and temperatures based on reputable sources and a chef’s review, but many factors affect safety, including the thickness and starting state of the food, your equipment’s accuracy, and your kitchen. Use a reliable thermometer, follow the sources we cite, and when in doubt cook to standard safe internal temperatures.

Higher-risk groups

People who are pregnant, immunocompromised, very young, or elderly are more vulnerable to foodborne illness and should cook to standard safe temperatures rather than the lower sous vide ranges some recipes use. If that applies to you or someone you cook for, take the cautious option.

General guidance, not professional advice

This site is for home cooks. It is not catering, food-business, or medical advice. If you cook commercially or have specific health concerns, follow the rules and advice that apply to your circumstances.

Accuracy and external links

We make reasonable efforts to keep information accurate and current, but make no warranty that it is complete or suitable for your situation. Any reliance is at your own risk. External links are for convenience; we are not responsible for third-party content.