Precision over guesswork.
Sue Vee is a reference for cooks who want to know why a steak hits 130°F and not 132°F. The same science powers the website and the book.
01 What this is
Sue Vee is three things in one. A scientific reference for the chemistry of cooking sous vide. A searchable database of 253 verified time-and-temperature recommendations. And a predictor that extrapolates from composition to ingredients no one has tested. All three are built on the same knowledge base as the book.
02 The data
253 verified entries pulled from Douglas Baldwin's A Practical Guide to Sous Vide Cooking, Kenji Lopez-Alt at Serious Eats, ChefSteps, Anova, and the wider community. Every recommendation cites a source. Use the badge system on each result card to see whether you are looking at a verified entry or an extrapolated prediction.
03 The predictor
The predictor is not machine learning. It is a knowledge base of 65 ingredient composition profiles (myosin, actin, collagen, fat marbling, subcutaneous fat) and seven inference rules over protein denaturation thresholds. The reasoning is auditable. Every prediction surfaces the analogue it is based on and the rule it applied. You can verify the logic yourself in the book.
04 Verified vs Extrapolated
Two badges signal data confidence.
Verified means the recommendation comes directly from a cited source: Baldwin, Kenji, ChefSteps, Anova. Trust these like you trust the book.
Extrapolated means the recommendation was inferred from protein composition and rule-based reasoning. Use these with judgment. A good cook checks the science, then checks their own taste.
05 The book
Sue Vee: Sous Vide, Explained is the long form. Thirteen chapters, roughly 21,700 words. Each chapter opens with the molecular story for that category, then drops into the practical tables. Full pasteurization tables from Baldwin. The same data and reasoning behind this site, plus the prose to actually understand it.
Get the full guide.
Every temperature explained at the molecular level. Full pasteurization tables. Quick-reference tables for 253 ingredients.
Buy on Amazon06 About the author
Trevor Throntveit is a Twin Cities operator who builds systems that explain themselves. Sue Vee is the cooking project.