Masinen
I'll come to you with a new recipe)
Video, as always in the recipe)

Sous-Vide Ham (Steba SV1) (Masinen)

Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking
Masinen
Since I now have a Steba SV2, I decided to show what I cook in it.
Chicken breasts for Olivier
Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking
Complete report in recipe
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=296621.0
Further, languages ​​are being prepared for me ..)))
Masinen
Mist
Quote: Masinen
Tk I now have a Steba SV2
Masha, what happened to the first?
Vinokurova
Quote: Mist
Masha, what happened to the first?
It's okay ... she now lives with a new mistress))))
They say they became friends and both are happy ...
Mist
Great Congratulations to the new owner
Vinokurova

Happy New Years, girls !.

Irina, Thank you
Masinen
AlenKa, well, if we made friends, then I will sleep peacefully)))
Girls Happy New Year !!
Vinokurova
Marusenka, she is wonderful ... hard-working and obedient))) I cherish and cherish her ... and always remember you with a kind word !. so don't worry ...
Masinen
So, tell me what you cooked?
I'll brag tomorrow))
Vinokurova
Quote: Masinen

So, tell me what you cooked?
I'll brag tomorrow))
Chicken breasts, pork tongues, potatoes for Olivier, a knuckle and a half climbed in!.
Next in line are ribs, fish, pears with orange jam, pork in mustard sauce ... well, that's just what is / is already in the refrigerator ... I also thought to make a sausage from Krakow ...

Marus, thank you for the gift !. I'm very happy ...
Masinen
AlenKamaybe you need helpers to eat it all
If what, you whistle

Masinen
Happy New Year 2016 to everyone !!
I wish you all happiness and good luck in everything !!
Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking
Mist
Well, here I finally decided
One of these days I'll bring my beauty, I ordered sv1
Masinen
Irina, Happy New Year!!
Well, that's right! I don’t like to occupy multicooker sous-vid, because the process is not fast, but cartoon is always needed))
Mist
So I ran into this, I really needed the cartoon, but I was busy)), and I got tired of watching the condensate, I already ruined one plug
Mirabel
Quote: Mist
and I'm also tired of keeping an eye on the condensate, I've already ruined one stem
How does condensate interfere with the multicooker?
It seems like not one multicooker for many, sometimes a whole park .. one sous-sees, the other cooks, third bakes, etc. ... but if in sous-form it turns out better
Masinen
Vika, it comes out better in suvidnitsa
The difference is felt.
Mist
It bothers me))) and even very much ... when I make a sous-vide in Shteba, especially if for a long time ... once I did not notice and a lot of condensation accumulated from under the lid, it somehow flowed to where the scoreboard was most likely a cartoon closed had to be handed over for repair ...
Maybe I'm too reinsured, but somehow I don't want to fix it anymore

By the way, my tongue is being cooked now, I constantly have to watch what is happening there ...
Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking
Mirabel
Masinen, Ah, Madame Maria! Well, you don't let us live without the Wishlist, or at least somehow reduce the Wishlist. And a place appeared to store all the cuisines of joys
Now we'll have to put it on the waiting list, we sometimes have budget options.
Mash! You showed me a recipe for veal ramsteak. I took true beef for the steaks for this. The result was a terrible horror, rubbery, non-chewable.
Why do you think? meat is wrong? Well, sort of like for steaks, I made a racktlet out of it (without sous vide), everything was fine.
A part of this meat was frozen and later tried to make a sous-appearance and then grill.
Mirabel
Irina, Nda ... and I thought that Shteba would give a better quality sous-vide.
Mist
I honestly, for a long time resisted the purchase, from the very opening of the topic, but the repair of the Steba and dances with tambourines (about the condensation) finished me off Well, I also like it very much

Speaking of meat ... I made a loin for the New Year's table, I bought such a beautiful piece, it turned out delicious, but not at all ... obviously something is wrong with the meat ... When I began to cut, around the edges, 1.5 cm -2 the meat is pink and the texture is right, the middle is gray and loose (looks like a simple boiled). That's what it was
Masinen
Quote: Mirabel
Masinen, Ah, Madame Maria! well, you don’t let us live without the wishlist, or at least somehow reduce the wishlist
Vikul, but it's easy for me, yeah, here, too, I still can't reduce my wishlist

Quote: Mirabel
I took true beef for the steaks for this. The result was a terrible horror, rubbery, non-chewable.

That means there was old meat and it took longer to cook. I had veal in the video))
There can be no other reason.
Do not be afraid to put on beef for three hours.
Mist, Irin, why didn't you cover it with your own lid?
When I have my own lid closed, there is no condensation at all on the rim.
But still there should be a suvidnitsa if you seriously cook sous vide and often))
Mist
I also have condensation with my own lid ((, well, maybe only less, but it's less convenient to wipe it off
Just a breakdown with a native cover was ((
Vinokurova
Quote: Mist
Maybe I'm too reinsured
By the way, I also had a lot of condensation in the brandyushka ... I spent all the time climbing and wiping up the condensation in the cartoon ... especially when I saw shanks ...
Mist
Well, here I am today. Already set the mutton to do.
Very happy with the purchase
Masinen
Irina, Congratulations!!! Let it only please !!!!

Vinokurova
Irina, congratulations .. let it please .. sign off later about mutton in more detail !.
Mist
Quote: Vinokurova
unsubscribe then about the mutton in more detail !.
Well, what can I tell you about lamb, delicious
Unfortunately or fortunately, only I eat lamb, so I cook a little, eat purely myself.
Usually I take pieces on a small bone, remove it, a little salt and coat with pomegranate sauce. The meat comes out soft, dark pink in color, I really like it.
This time, there were only a couple of pieces 3-4 cm thick on the bone at hand (it didn't work out, it would have made meat for goulash)
I smeared them with adjika and added a couple of slices of pickled lemons from Admin.
I set the time to 4 hours (it's still lamb and on the bone ... + 30 for heating.
After a minute on each side of the grill.
The photo is not so hot, but it's really tasty
Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking
Vinokurova
Irina, felt the difference ?.
Mist
As for the taste, I can't say anything yet, there is not enough material for comparison, but it is much more convenient than in a multicooker without any doubt
I do not regret for a second what I bought.
Vinokurova
About convenience I completely agree!
I wish you good luck in the coming year !.
Mirabel
Does anyone have a sous-vidnitsa Severin?
It costs a penny with us, but if the quality is the same as that of the vacuum machine, then we must bypass ...
Catwoman
Mirabel, I, too, hang out between buy-not buy, all the same 10000r. ....
Mirabel
I don’t know either ... I didn’t even think about her, but the teasers teased me so much that I wondered
Catwoman
If I fit into 6000 r, I would not even think about it, but we have the cheapest 10000.
Masinen
Mirabel, Vic, so kind of severin, copy of Shteba sv1.

Catwoman, Len, so all prices have skyrocketed, unfortunately, but it still remains one of the cheapest models.

Mist, Irin, well, the meat is gorgeous, I also have lamb, I need to experiment with it!
Vinokurova
Girls, I'm trying to report on the ribs ...
This is how they looked after sous-vide Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking
And this after smoking ... unfortunately, I didn't even have time to pull it out of the saucepan, in which the ribs were saturated with the aroma of seasonings ... all of mine were almost eaten out of the pan !!!!!!
The taste is, of course, phenomenal ...
Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking
And I overexposed it on smoked a little, but I love to gnaw my bones so that I please everyone!

How I cooked:
first in nitrite brine ... it turned out in the refrigerator for two days ... three hours at 63 degrees I saw it ... then hot smoking for an hour .. then put it in a saucepan, sprinkled the hot meat with spices with a lid, closed it and shook it to mix ...
Listen guys !. I tried ... I swallowed my tongue ... but honestly I wanted to put a decent photo ... but there is nothing already, sorry !.
Masinen
AlenKa, so write in detail what and how you did, what time !!!
Vinokurova
Marusya, first in nitrite brine ... it turned out for two days in the refrigerator ... for three hours at 63 degrees I saw it ... then hot smoking for an hour .. then put it in a saucepan, sprinkled the hot meat with a lid with spices and shook it to mix ...
Listen guys !. I tried ... I swallowed my tongue ...but honestly I wanted to put a decent photo ... but there is nothing already, sorry !.
Masinen
AlenKa, And you do not want to issue a separate recipe, ahhh?
Vinokurova
Marus, I'd love to, but without a photo it's not very correct ... if the ribs appear in the near future, I'll try to do it ...

Well, it turned out very tasty ... Mash, and seasoning only for hot and already for the finished product ..
Do you know what I'm sorry about ?. That there was no beer nearby (((on the other hand, if I went for beer, I would not try ..

Masinen
Okay, just don't forget
Although these pictures are good, the main thing is that it turned out deliciously))
Mist
Girls, I had fun with an egg today
Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking
I made ribs, and, right in the shell, threw a couple of eggs into the sous-vidnitsa, at 63 degrees for about 1 hour 10 minutes.
The color of the squirrel in the photo is strange, in fact it is pure white. The protein is like gelatinous, but absolutely ready, and the yolk is just a fairy tale ...
With a toast, delicious
Masinen
Irina, I have not tried eggs yet))
Yes, it must be delicious !!
Mist
I have dinner tonight completely sous-vide

Chicken thigh and thyme potatoes (sous vide) (Mist)

Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking
Masinen
I have a sausage in a suvidnitsa SV2)))

Beef-pork sausage (Masinen)

Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking
Mist
I was tempted by the description of the preparation of duck breast in our Temka, just the duck was available, well, very in time I came across the culinary blog of Alexei Onegin
As a result, I cut the duck into pieces, cooked duck breast sous vide for dinner with cranberry sauce. Very tasty The meat is tender, the sauce is moderately sour, just perfect
Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking

Masinen
Irina, you have it pink inside, just right))

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