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sidebar_position: 2
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# Sous Vide Cooking Times and Temps

:::info
Make sure to avoid puncturing whatever you're cooking inside of - For example, a rosemary stem becomes unusually good at rupturing bags after cooking. 
:::

```mdx title="Beef"
One Inch Cut
- Temp: TODO
- Time: TODO

Two Inch Cut
- Temp: TODO
- Time: TODO
```

```mdx title="Chicken"
Temp: TODO
Time: TODO
```

```mdx title="Fish"
Temp: TODO
Time: TODO
```

### Notes
If bulk cooking meat, it's sometimes a good idea to cook a few degrees under so that the meat doesn't get tough when reheated. 
