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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.

Sous Vide Resources

We point readers to authoritative, independent sources for sous vide technique and, above all, food safety.

Technique and temperatures

  • Douglas Baldwin, “A Practical Guide to Sous Vide Cooking” (douglasbaldwin.com), the standard reference for times, temperatures, and pasteurisation.
  • ChefSteps and Serious Eats, well-tested technique and temperature references.

Food safety

  • USDA Food Safety and Inspection Service (fsis.usda.gov), safe temperatures and the danger zone.
  • FDA (fda.gov), food-safety guidance, including for higher-risk groups.

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