Sous Vide Cookers by LAVA Australia
Sous vide cooking is a method of cooking food in water at controlled, low temperatures, typically between 50–85°C. This technique ensures gentle and even cooking, preserving the natural flavours, juices, and nutrients of meats, fish, fruits, and vegetables. Sous vide is widely used in professional kitchens and is increasingly popular for home cooking, offering repeatable, high-quality results.
Experience culinary precision with LAVA sous vide sticks, including the LB.20 and LX.20 models. Both are designed in Germany with professional-grade engineering, standing at a compact 31 cm and delivering robust 1200W power. Their rubber-coated heads provide durability and safe handling, while high-quality heating elements ensure rapid and accurate temperature control.
These sous vide sticks are compatible with various vessels, including LAVA’s 11-liter polycarbonate sous vide basin, which comes with lids and rod cut-outs to enhance usability and reduce water loss. With these appliances, you can achieve tender, juicy, and perfectly cooked results consistently.
LAVA Professional Sous Vide Quality
(french sous ‘under’; vide ‘vacuum’)
LAVA sous vide sticks maintain the consistency, colour, and texture of your food while minimizing weight loss. Designed for precision and reliability, they offer repeatable results for both professional chefs and home enthusiasts. Pairing them with high-quality accessories such as lids or isolation balls further improves performance and efficiency.
LAVIDE - SOUS VIDE Cooking Products in Professional Quality
LAVA Sous-Vide products deliver professional-quality performance, enhancing flavour while ensuring precise cooking that preserves consistency, colour, and moisture. The sous-vide process minimises weight loss and helps maintain the natural integrity of food, providing reliable and repeatable results every time.
With LA-VIDE Sous Vide Sticks, you can achieve perfectly cooked meat, fish, vegetables, and more, all prepared effortlessly in a controlled water environment. Developed in partnership with German engineering standards, these appliances offer exceptional precision, ease of use, and consistent temperature control for outstanding cooking results.
Frequently Asked Questions - Sous Vide Sticks
What is a sous vide stick and how is it used in cooking?
A sous vide stick, also called an immersion circulator, heats and circulates water at precise, controlled temperatures. Food is placed in a sealed bag and submerged in the water bath. The even temperature distribution ensures consistent and tender cooking results that are difficult to achieve with traditional methods.
What are the benefits of sous vide cooking?
Sous vide cooking preserves flavour, nutrients, and moisture by cooking food at lower temperatures over longer periods. This method produces evenly cooked results, enhances texture and taste, and reduces the risk of overcooking. It is widely used for meats, fish, vegetables and even fruits.
Are LAVA sous vide sticks suitable for both home and professional use?
Yes, LAVA LaVide sous vide sticks such as the LB.20 and LX.20 are engineered with professional-grade precision and robust construction, making them suitable for both home kitchens and professional applications. Their 1200 Watts power output and accurate temperature control support consistent results whether you are a home cook or a culinary professional.
How do I choose the right sous vide stick for my needs?
When selecting a sous vide stick, consider factors such as wattage, temperature accuracy, water circulation capability, and build quality. A higher wattage unit heats water more quickly and maintains stable temperatures more effectively, which can reduce cooking time and improve consistency, especially with larger water volumes.
Do I need special bags or equipment when cooking sous vide?
While sous vide sticks are the primary tool for temperature control and water circulation, vacuum seal bags are often used to remove air and create direct food contact with the water. Alternatively, high-quality vacuum zipper bags (ziplock) style vacuum bags or water-displacement methods can also be used, provided they are rated for cooking temperatures.
What safety considerations should I keep in mind when using a sous vide stick?
To ensure safe sous vide cooking, always follow manufacturer guidelines for temperature and time. Use food-safe bags that can withstand the cooking temperature, avoid water contact with electrical components, and monitor water levels to prevent dry running. Always handle hot water and cooked food with care when removing it from the bath.