# timing of cooking
**URL:** https://community.anovaculinary.com/t/timing-of-cooking/14240
**Category:** Anova Precision® Cooker
**Created:** [April 23, 2018, 4:50am UTC](https://community.anovaculinary.com/t/timing-of-cooking/14240 "2018-04-23T04:50:59Z")
**Posts on this page:** 8
**Page:** 1
### Author:  [@SandiJ](https://community.anovaculinary.com/u/SandiJ)
#### Post date: [April 23, 2018, 4:50am UTC](https://community.anovaculinary.com/t/timing-of-cooking/14240/1 "2018-04-23T04:50:59Z")
Is there anywhere that I can find basic cooking times for various things without actually following a recipe?
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### Author:  [@ANDRE1D](https://community.anovaculinary.com/u/ANDRE1D)
#### Post date: [April 23, 2018, 7:39am UTC](https://community.anovaculinary.com/t/timing-of-cooking/14240/2 "2018-04-23T07:39:32Z")
SandiJ - google: sousvide time chart or sousvide calculator, etc.
e.g. [https://www.sousvidetools.com/calculator](https://www.sousvidetools.com/calculator)
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### Author:  [@Ember](https://community.anovaculinary.com/u/Ember)
#### Post date: [April 23, 2018, 11:21am UTC](https://community.anovaculinary.com/t/timing-of-cooking/14240/3 "2018-04-23T11:21:19Z")
There are also guides within the Anova app for a lot of basics.
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### Author:  [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)
#### Post date: [April 23, 2018, 1:51pm UTC](https://community.anovaculinary.com/t/timing-of-cooking/14240/4 "2018-04-23T13:51:00Z")
We also have a time and temperature guide. 🙂
> **[Sous Vide Time and Temperature Guide](https://anovaculinary.com/pages/sous-vide-time-and-temperature-guide)**
>
> by J. Kenji López-Alt Whether you’re new to sous vide cooking or you just want to know the basics, the Anova Time & Temperature Guide will help you achieve the best meal ever, every time. With the help of The Food Lab, we've created a full...
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### Author:  [@SandiJ](https://community.anovaculinary.com/u/SandiJ)
#### Post date: [April 25, 2018, 1:14am UTC](https://community.anovaculinary.com/t/timing-of-cooking/14240/5 "2018-04-25T01:14:02Z")
Thanks everyone, that’s great! I’ll be sure to bookmark those sites for future reference.
I’m very new to Sous Vide and have only done one dish (salmon) and it was soooooo yummy, i can’t wait to try some more things. I’m doing lamb backstraps with rosemary and garlic today in honour of our ANZACS \<3
Cheers
Sandi
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### Author:  [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)
#### Post date: [April 26, 2018, 10:18pm UTC](https://community.anovaculinary.com/t/timing-of-cooking/14240/6 "2018-04-26T22:18:35Z")
Definitely use those resources! And you’re always free to ask any questions you might have about sous vide here. 🙂 By the way - how were those lamb backstraps?
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### Author:  [@SandiJ](https://community.anovaculinary.com/u/SandiJ)
#### Post date: [April 26, 2018, 10:52pm UTC](https://community.anovaculinary.com/t/timing-of-cooking/14240/7 "2018-04-26T22:52:17Z")
Thanks Alyssa, they turned out pretty good for a first go. unfortunately my husband didn’t sear them quite enough but next time we will do better 🙂
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### Author:  [@nestorph](https://community.anovaculinary.com/u/nestorph)
#### Post date: [June 10, 2018, 3:08pm UTC](https://community.anovaculinary.com/t/timing-of-cooking/14240/8 "2018-06-10T15:08:11Z")
I found this chart awhile ago. It’s simple and provides values that take into account meat thickness. The minimum temperatures it recommends deliver a medium-rare steak so you have to adjust for more doneness.
