Sous Vide – Často kladené otázky
Is cooking in plastic bags unhealthy?
The special zip-lock bags included in the package, in which the food is prepared, are certified for food contact and are specifically designed for Sous Vide cooking. They do not contain any harmful substances or compounds, so you don’t need to worry about unhealthy particles being released during cooking. Please make sure not to cook in bags that are not intended for cooking, but only for food storage. If you want to be 100% sure, use the special Lauben cooking bags. The same applies when using Lauben Sous Vide Foil.
Do I need a vacuum sealer for Sous Vide cooking?
You can easily do Sous Vide cooking without a vacuum sealer. The Lauben Sous Vide Stick package includes two zip-lock bags, which are perfectly fine for preparing meals. A vacuum sealer is useful if you want to extend the shelf life of your food or take your Sous Vide cooking to the next level. In that case, the Lauben Vacuum Sealer will be a great helper.
Is Sous Vide cooking complicated and time-consuming?
The actual preparation of meals using the Sous Vide method is very simple – just place all the ingredients into the bag according to the recipes, and the Lauben Sous Vide Stick takes care of the rest. While there are Sous Vide dishes that cook slowly for several hours or even days (but the result is worth it, like ribs), the vast majority of Sous Vide meals can be prepared in under an hour, with some ready in just 25 minutes. Additionally, this technique has a major advantage: cooked vacuum-sealed meals can last in the fridge for several days. For example, you can prepare steaks a few days ahead for a weekend barbecue, and when your guests arrive, perfect steaks are ready in just a few minutes.
How do I prepare the perfect steak using the Sous Vide method?
If you want to master the Sous Vide technique like a Michelin chef, two basic things matter – time and temperature. These two factors determine the texture and flavor of the meat you are preparing. Every recipe for dishes cooked using the Sous Vide method should indicate the correct temperature and cooking time. So how do you make a steak?
Where can I find recipes?
In every Lauben Sous Vide Stick package, you will find a booklet with ten excellent Sous Vide recipes by Marek Fichtner.
Choosing the Temperature Based on the Desired Level of Doneness
| Dish | Level of Doneness | Temperature [°C] |
|---|---|---|
| Beef, Veal, Lamb, Game | Rare | 49 |
| Medium Rare | 56.5 | |
| Medium | 60 | |
| Medium Well | 65.5 | |
| Well Done | 71+ | |
| Pork | Medium Rare | 56.5 |
| Medium | 60 | |
| Well Done | 71+ | |
|
Poultry – White Meat Duck – White Meat Poultry – Dark Meat |
Medium Rare | 56.5 |
| Medium | 60–63 | |
| Well Done | 80 | |
| Fish, Seafood | Rare | 47 |
| Medium Rare | 52 | |
| Medium | 60 | |
| Fruits, Vegetables | - | 84–87 |
| Eggs | Soft-boiled | 64 or 75 |
| Hard-boiled | 71 | |
| Scrambled | 75 | |
| Pasteurized | 57 |