How long, and when it is actually safe.

The tables on the internet disagree because they answer different questions. "Heated through" and "pasteurized" are not the same time, and a 25 mm steak and a 50 mm roast are not close. This separates them and adds them up.

WHAT IT DOES

• Heat-through time from thickness, shape (slab, cylinder, round) and fridge or frozen start, fitted to the published sous vide heating tables
• Pasteurization hold from the USDA FSIS lethality table (7-log Salmonella) at your bath temperature, applied after the core arrives
• Total time, and how much longer the food can stay in before the texture goes
• Centre temperature curve with the danger zone drawn in
• Doneness in words for beef, pork, poultry, fish, eggs and vegetables at any temperature
• Warnings: bath too cool to pasteurize, poultry too low, fish not pasteurized, thick cuts that would be quicker halved
• Dinner timeline: several bags in one bath, hottest first, cooled between courses, start and sear times counted back from serving, with too-long waits flagged

Who it's for

Anyone with a circulator who has stood over it wondering whether two hours is enough.

What you get

• The calculator (one .html file, runs in any browser, offline; fine on a phone)
• A 2-page quick-start guide

Good to know

• One file. No install, no account, no subscription, no internet needed after download.
• Your data stays on your computer. Export a backup any time; import it on another machine.
• Works on Mac, Windows, Linux and iPad (open the file in Safari or Chrome).
• Instant download.

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