Sous-Vide with Lava

Sous-vide cooking
Sous-vide, also known as thermalisation and vacuum cooking - what exactly does it involve? Translated from French, “sous-vide” means something like “under vacuum” and represents a completely new way of preparing food, although the sous-vide process was developed at the beginning of the 1970s. It all sounds pretty simple at first: Place product in a sous-vide compatible vacuum bag, seal with a vacuum sealer and then cook to perfection in a sous-vide bath for several hours at a low temperature.

For results like in a gourmet kitchen
However, you can only get the perfect result with a well developed and proven sous-vide technique. Sous-vide cooking ensures that the temperature in the water bath can be precisely controlled and evenly distributed, that it acts gently on the food and all without the risk of overcooking. A special kind of gourmet experience. The taste of your food is intensified through precise cooking in its own atmosphere without a considerable loss of quality or weight. The consistency and colour of the product are completely retained.

Versatile use with guaranteed success
Discover meat that is more tender than ever and cooked to perfection, fish with a glassy consistency and maximum flavour and evenly tender vegetables. And it doesn’t stop there! Fruits can also experience an intensified taste without additives during sous-vide cooking. To ensure your success, you can find the sous-vide cooking times for all types of food in our magazine article.

A sous-vide stick as suitable equipment
With the sous-vide stick LX.20 from Lava, you can also immerse yourself in the world of vacuum cooking. Using it is child’s play. Put the stick in any heat-resistant container using its flexible retaining clip and start the program. With its incredibly powerful output of 1200 watts, the target temperature is reached particularly quickly. Thanks to sophisticated technology, the stick monitors the water temperature with an accuracy of +/- 0.1 °C and thereby ensures perfect cooking results. The integrated circulation propeller of the LX.20 ensures a constant temperature in the entire water basin, which allows the food to be cooked particularly evenly. Many comparable models only heat the water near the stick, which is why different temperature zones arise. The result: The food to be cooked is heated to different degrees. Thanks to sophisticated technology, the sous-vide-stick LX.20 from Lava has a clear advantage here.

Sous-Vide Set XXL for even more professionalism
With the Lava sous-vide-set XXL you get everything you need for sous-vide cooking. The set contains the sous-vide stick LX.20 as a reliable partner for the sous-vide kitchen. You will also receive a sous-vide basin with a capacity of 12 litres made of heat-resistant, transparent plastic. Thanks to a tailor-made recess for the sous-vide-stick LX.20 in the lid, no water can evaporate even over longer cooking times and the heat stays in the basin for much longer. With the included insulation cover made of high-quality neoprene, you save between 25 and 30 % of the energy you use when cooking sous-vide. In addition, the sous-vide container cover helps maintain the exact temperature throughout the cooking process. In order to achieve even cooking results when preparing several bags at the same time, the cooking bags can be placed in the practical sous-vide bag holders. This prevents the bags from floating. The Lava sous-vide set XXL is also optionally available as a 5-piece set with the extensive book “Easy sous-vide”. On 160 pages you can discover interesting details, all sorts of professional tips, delicious recipes and helpful step-by-step instructions on the subject of vacuum cooking.

Natural preparation without additives
It is important that high quality and heat-resistant vacuum bags are used for low-temperature cooking, which are 100 % free of plasticisers. These also ensure that no valuable liquid escapes and that natural flavours are lost. The special thing about the sous-vide cooking method is that, in addition to fruit and vegetables, meat or fish in particular can be prepared to be extremely juicy and tender - a real taste explosion on the palate. The user in the kitchen and at home does not have to be afraid that the meat will become too dry and overcooked if it is cooked for too long or at the wrong temperature. Anyone who has tasted a sous-vide steak knows how special this cooking technique is. Due to the gentle cooking in the water bath and the use of vacum bags suitable for sous-vide, such as our popular R-Vac vacuum bags, none of the natural aroma of the food is lost. The food is completely protected from drying out and all vitamins and nutrients are retained. When cooking sous-vide, additives such as salt are hardly necessary. Unnecessary fat and rich sauces are not needed with sous-vide dishes, which makes sous-vide a very healthy cuisine.