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FAQ – Frequently asked questions

Is cooking in plastic bags unhealthy?

The special zip lock bags included in the package, in which the food is prepared, are food contact certified and are specially designed for sous vide cooking. They do not contain any harmful substances or compounds so you don’t have to worry that preparing the food in these bags is unhealthy and releases unhealthy particles. Please be careful 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 certified Lauben cooking bags. The same is true when using Lauben Sous Vide Foil.

Do I need a vacuum sealer for sous vide cooking?

An immersion circulator means that sous vide cooking is effortless even without a vacuum sealer. In the Lauben Sous Vide Stick pack, you will find two zip lock bags, with which you can easily prepare food. You will appreciate the vacuum sealer if you want to extend the shelf life of your food or take the sous vide cooking to the next level. If this is the case, the Lauben Vacuum Sealer would be the perfect choice.

Isn’t sous vide cooking too complicated and time-consuming.

Preparing dishes using the sous vide method is simple - just put all the ingredients in the bag according to recipes and the Lauben Sous Vide Stick will take care of the rest for you. Although there are some sous vide dishes that take from a few hours to days (but the result is worthwhile, such as ribs), the vast majority of sous vide dishes can be prepared within an hour and some in just 25 minutes. What's more, this technique has one big advantage: cooked, vacuumed meals will last up to several days in the fridge. For example, you can prepare steaks for a weekend barbecue a few days in advance, and when guests arrive, you have perfect steaks ready in minutes.

How do I prepare the perfect steak using the sous vide method?

If you want to learn the sous vide method just like a Michelin chef, you should be interested in two basic things: time and temperature. The final texture and flavour of the meat you are cooking depends on these two factors. The correct temperature and cooking time should be stated in each sous vide recipe. How to make a steak?

Where can I find recipes?

Famózní Steak Metodou Sous Vide

Perfektní lososový filet metodou sous vide

Recept na veganskou polévku plnou vitamínů

In every package Lauben Sous Vide Stick you will find a brochure with ten excellent sous vide recipes by Mark Fichtner.

How do I know what temperature to use?

Select the temperature according to the desired cooking level

Dish Doneness Temp. [°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 red meat
Medium Rare 56,5
Medium 60 - 63
Well Done 80
Fish and seafood Rare 47
Medium Rare 52
Medium 60
Fruits and vegetables - 84 - 87
Eggs Soft-boiled 64 or 75
Hard-boiled 71
Scrambled 75
Pasteurized 57

Caution, very sensitive or immunosuppressed persons must not consume raw or unpasteurized foods. We recommend keeping the food at 5 - 55 °C for a maximum of four hours.

Lauben Sous Vide Stick SV01

Ke snadné přípravě využijte sous vide vařič
Lauben Sous Vide Stick SV01

Recommended cooking times and temperatures

Dish Thickness1 [cm] Temp. [°C] Time
Beef, veal, lamb, venison
Tender meat
Sirloin, Rib-eye, T-bone, cutlets, chops
2,5 56,5 + 1 - 4 h
5 56,5 + 3 - 6 h
Course meat and "Grassfed"2
Venison
 
2,5
 
56,5 +
 
8 - 24 h
Lamb roast or thigh 7 56,5 + 10 - 48 h
Ribs 5 56,5 + 24 - 72 h
Flank steak, pork belly 2,5 56,5 + 8 - 24 h
5 56,5 + 12 - 30 h
Pork
Tenderloin 4 56,5 + 1,5 - 8 h
Back ribs 74 4 - 24 h
Chops 2,5 56,5 + 2 - 8 h
5 56,5 + 4 - 10 h
Roast 7 71 - 80 12 - 30 h
Ribs 7 71 - 80 12 - 30 h
Belly (fast preparation) 5 85 5 - 8 h
Belly (slow preparation) 5 75 24 - 72 h
Poultry
White meat
Chicken breasts with bone
 
5
 
63,5 +
 
2,5 - 6 h
Chicken breasts without bone 2,5 63,5 + 1 - 4 h
Turkey breasts with bone 7 63,5 + 4 - 8 h
Turkey breasts without bone 5 63,5 + 2,5 - 6 h
Duck breast 2,5 63,5 + 1,5 - 6 h
Dark meat
Chicken leg with bone
 
74 - 80
 
4 - 8 h
Chicken leg without bone 2,5 74 - 80 2 - 6 h
Turkey leg 74 - 80 8 - 10 h
Duck leg 74 - 80 8 - 18 h
Chicken quarters 7 65,5 + 6 - 8 h
Seafood
Fish
tuna, halibut, snapper, sole, salmon, trout, mackerel
1,25 - 2,5 52 + 20 - 30 min
2,5 - 5 52 + 30 - 40 min
Crustaceans, molluscs
Lobster
 
2,5
 
60
 
45 - 60 min
Scallops 2,5 60 40 - 60 min
Prawns Big 60 30 - 40 min
Vegetables
Root
Carrots, parsnips, potatoes, turnips, celery, beets
up to 2,5 84 1 - 4 h
2,5 - 5 84 2,5 - 4 hod
Fine
Asparagus, broccoli, corn, cauliflower, aubergine, onion, green beans, fennel, squash, fresh peas
 
up to 2,5
 
84
 
30 - 90 min
Fruit
Solid
Apples, pears
 
up to 2,5
 
84
 
45 min - 2 h
Soft
Peaches, apricots, plums, mango, papaya, nectarine, berries
 
up to 2,5
 
84
 
30 - 60 min
Egg3
Soft-boiled in the shell (quick preparation) L 75 15 - 18 min
Soft-boiled in the shell (slow preparation) L 63,5 45 - 90 min
Hard-boiled in the shell L 71 45 - 90 min
Pasteurized in the shell L 57 1,25 - 2 h
Scrambled (5 eggs) L 75 20 min

1The thickness is taken at the thickest point of the food, measured in a vacuum sealed bag. Cooking times are for foods that are removed from the refrigerator just prior to cooking (temperature 4-8 °C). If you are cooking with frozen foods, add 15 minutes to the times.
2Coarse meat takes the same time to heat to the resulting temperature as fine meat. We recommend a longer cooking time to soften lean pieces of coarse meat.
3Eggs still in the shell should not be sealed in a cooking bag.