Are you intrigued by sous vide cooking but still unsure how it works? We’ve put together answers to the most common questions you might have.
Is cooking in plastic bags unhealthy?
The special zip lock bags included with the Lauben Sous Vide Stick SV01 are certified for food contact and specifically designed for sous vide cooking. They contain no harmful substances or compounds, so you don’t need to worry about unhealthy particles being released during cooking.
Note: Do not use bags intended only for food storage, not for cooking. For 100% certainty, use Lauben sous vide cooking bags or Lauben Sous Vide Foil.
Do I need a vacuum sealer for sous vide?
No, you can easily do sous vide without a vacuum sealer. The Lauben Sous Vide Stick SV01 package includes two zip lock bags, which are sufficient for preparing your meals.
A vacuum sealer is useful if you want to:
- Extend the shelf life of your food.
- Take your sous vide cooking to the next level.
In that case, we recommend the Lauben Vacuum Sealer.
Sous vide cooking is complicated and time-consuming
In reality, the preparation is very simple. Just place the ingredients in a bag, and the Lauben Sous Vide Stick SV01 takes care of the rest.
Yes, some dishes require hours or even days of cooking (e.g., ribs), but most meals can be prepared in under an hour, and some in as little as 25 minutes.
Another advantage: vacuum-sealed, cooked food can last in the fridge for several days. This means you can, for example, prepare steaks for a weekend barbecue a few days in advance, and when guests arrive, perfect steaks are ready in minutes.
How do I prepare the perfect sous vide steak?
To master sous vide like a professional chef, there are two key factors: time and temperature. These determine the final texture and flavor of your meat.
Every recipe should specify:
- The correct temperature
- The correct cooking time
For a perfect steak, all you need is a bag, the right temperature, and the right time and the result won’t disappoint.
Where can I find recipes?
- Fabulous Sous Vide Steak
- Perfect Salmon Fillet via Sous Vide
- Vegan Soup Full of Vitamins
Each Lauben Sous Vide Stick SV01 package also includes a booklet with 10 excellent sous vide recipes by Marek Fichtner.
How do I know which temperature to use?
The temperature you choose depends on your preferred level of doneness. For easier guidance, refer to the temperature and time tables provided.
Warning: Highly sensitive individuals or those with weakened immune systems should not consume raw or unpasteurized foods. We recommend keeping food at a temperature of 5–55 °C (41–131 °F) for a maximum of four hours.
Recommended Cooking Times and Temperatures
1. Thickness is measured at the thickest part of the food through the vacuum-sealed bag. Cooking times are based on ingredients taken directly from the refrigerator at the start of cooking (temperature 4–8 °C / 39–46 °F). If you start cooking with frozen ingredients, add 15 minutes to the cooking time.
2. Tough cuts of meat reach the target temperature in the same time as tender cuts. However, for tenderizing lean tougher cuts, we recommend a longer cooking time.
3. Eggs in their shells should not be sealed in cooking bags.
