Sous Vide Calculator & Timer

Sous vide works because you control the temperature exactly. The part nobody makes easy is the time, because time depends on how thick the piece is, and almost every chart and app ignores that.

This one asks how thick it is and does the heat transfer properly.

TIMED BY THICKNESS, NOT BY A CHART
Tell it the food, how done you want it, and the smallest dimension of the piece. It works out how long the core takes to arrive, using published heat-transfer tables per shape, and it never guesses past what those tables cover. A cut twice as thick takes roughly four times as long, and the app is the only thing standing between you and that mistake.

KNOW WHEN IT IS ACTUALLY SAFE
Getting the core to temperature and making food safe are two different times. The app computes both, takes whichever is longer, and tells you which one governed. Poultry, pork and anything ground always carries its full pasteurizing hold. Cook below the safe floor and it says so, caps the time, and explains who should not eat it.

STRAIGHT FROM THE FREEZER
Cooking from frozen uses its own published table, not a rule of thumb, because the ratio to fridge-cold changes with thickness.

A TIMER THAT STARTS WHEN THE BATH IS READY
Most timers start counting the moment the food goes in, which quietly overstates your finish time by however long the water took to heat. This one waits until you confirm the bath is at temperature. You get told when it is pasteurized, when it is ready to pull, and when it has been in long enough that the texture will suffer.

29 FOODS, 104 DONENESS SETTINGS
Beef steaks and slow cuts, pork, lamb, chicken, turkey, duck, salmon, white fish, tuna, prawns, scallops, lobster, burgers, sausage, eggs, vegetables and fruit. Every setting has a plain description of the texture it produces, so you can pick by result instead of by number.

WHERE SOURCES DISAGREE, YOU SEE THE SPREAD
Respected cooking authorities differ by several degrees on chicken breast and on what medium rare means. Rather than pick a winner and hide it, the app ships the range as selectable settings and rounds every time up rather than down.

A COOK LOG WORTH KEEPING
Every finished cook is saved with what you changed and how it came out, and the note lands on that cut's page for next time.

BUILT THE WAY A TOOL SHOULD BE
One purchase. No subscription, no account, no sign-in, and no network connection of any kind. Nothing you enter leaves your phone, because nothing can. It works with any immersion circulator, or with a pot and a thermometer, because it does not talk to your equipment at all.

Celsius and Fahrenheit, millimetres and inches, switchable anywhere. Full support for iPhone and iPad.

WHERE THE NUMBERS COME FROM
Heating and pasteurization times come from published food-science tables, cross-checked against the FDA Food Code and USDA FSIS guidance. Doneness temperatures are drawn from those sources together with widely used culinary references. The app carries a permanent food-safety guide