# Thickness

**URL:** <https://community.anovaculinary.com/t/thickness/12314>\
**Category:** Anova Precision® Cooker\
**Created:** [January 9, 2018, 1:16am UTC](https://community.anovaculinary.com/t/thickness/12314 "2018-01-09T01:16:29Z")\
**Posts on this page:** 5\
**Page:** 1

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**Author:** ![JET](https://avatars.discourse-cdn.com/v4/letter/j/50afbb/32.png) [@JET](https://community.anovaculinary.com/u/JET)\
**Post date:** [January 9, 2018, 1:16am UTC](https://community.anovaculinary.com/t/thickness/12314/1 "2018-01-09T01:16:29Z")

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How do I adjust time for thickness

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**Author:** ![fischersd](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/fischersd/32/5594_2.png) [@fischersd](https://community.anovaculinary.com/u/fischersd)\
**Post date:** [January 9, 2018, 4:17am UTC](https://community.anovaculinary.com/t/thickness/12314/2 "2018-01-09T04:17:31Z")

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If you google “sous vide thickness chart” (without the quotes) you’ll get a lot of hits.

A couple examples:

> **[Sous Vide Cooking Times by Thickness and Pasteurization Charts](http://www.amazingfoodmadeeasy.com/info/modernist-cooking-blog/more/sous-vide-cooking-times-by-thickness)**
>
> Here are my definitive sous vide cooking times for heating, cooling, and pasteurizing chicken, beef, lamb, pork, and fish - based on thickness to keep you safe.

[http://www.douglasbaldwin.com/sous-vide.html#Table\_2.2](http://www.douglasbaldwin.com/sous-vide.html#Table_2.2)

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**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\
**Post date:** [January 9, 2018, 9:37pm UTC](https://community.anovaculinary.com/t/thickness/12314/3 "2018-01-09T21:37:04Z")

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Thickness impacts the time that a product takes to get to temperature equilibrium. You can work on approximately 1 hour per inch (30 mins per half inch) for this to occur.

Another place where it has a big impact is pasteurising. For this, Baldwin is your best guide and can be reached by the second link that @fischersd posted.

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**Author:** ![JET](https://avatars.discourse-cdn.com/v4/letter/j/50afbb/32.png) [@JET](https://community.anovaculinary.com/u/JET)\
**Post date:** [January 11, 2018, 1:04am UTC](https://community.anovaculinary.com/t/thickness/12314/4 "2018-01-11T01:04:49Z")

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Thanks! New to this and love it. I never really understood why you could not cook a rare steak for longer than 4 hours. ( Not safe right)  
Send as many tips as you want!

Thanks

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**Author:** ![fischersd](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/fischersd/32/5594_2.png) [@fischersd](https://community.anovaculinary.com/u/fischersd)\
**Post date:** [January 11, 2018, 12:59pm UTC](https://community.anovaculinary.com/t/thickness/12314/5 "2018-01-11T12:59:52Z")

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There’s several papers on this, but it appears the “tipping point” is about 127F that pathogen growth stops and they start to die (which is why 130F is used as the safety line for longer cooks). 120F, being rare you’re actually advised by most sources to not cook for more than 2 hours.

Another great article is over on Serious Eats. 🙂 Heh…it’s like a “steak bible” to some of us. 🙂

> **[Sous Vide Steak Guide | The Food Lab](https://www.seriouseats.com/food-lab-complete-guide-to-sous-vide-steak)**
>
> Why sous vide your steak? Because it's the most reliable way to get perfectly cooked meat every single time. This guide covers everything you need to know, from temperature guidelines to FAQs to searing and serving tips.