Sorceress
Masinen, Oh Mashenka, I have already proposed to her, but this is a hoarding man. If something is bought, it is better to be empty unused than to sell or give it to someone. At the dacha, all the pantries are littered with unused equipment and other stuff. I somehow had the stupidity to help in the analysis of this wealth, so I am still in shock. There have been deposits since Soviet times
She easily gives any unit to use, but to sell, then not in life
That is why I am racking my brains over this issue.
The husband said what you want, then buy, but help with the choice of figurines.
I have been racking my head over this misfortune since the morning, and that's why I decided to ask for advice here.
Masinen
Olga, I can say that SV2 is an excellent suvid, if you buy you will never regret it.
I think that the SV50 is also no worse, just a different look and the pan must be matched to it))

Sorceress
Mashenka, Thank you so much.
The main trouble is in the pan, because you always need a pan, and a lid for it))
We must take SV2
Right now, I'll let my husband know, how happy he will be, I can directly imagine his tragically happy face
igel _el
Just bought a Steba sv100 for 223 € including shipping.
Waiting
francevna
I am very happy with my Steba SV2
It always stands in one place, does not interfere, does not make noise during work and fits well into it.
Masinen
igel _el, is it still Shtebu?))
Sorceress
Masinen,: a-kiss: thanks Masha
igel _el
Quote: Masinen

igel _el, is it still Shtebu?))
Yes, Allpax had 179+ VAT + shipping = 219 € and shipping only 49th week
And here today on eBay 10% discount on all household appliances
Sergio74
I continue my experiment with Steba sv 50.
Duck fillet 58.5gr. 1,5 hour. After fried in a dry frying pan.
How delicious it is! But my family does not support me in this. Neither my wife nor my eldest daughter eat meat that is pink, they just refuse, they can't even look at me. The wife takes then and cooks for herself another 20 minutes! in a frying pan, I'm not exaggerating.
We sit and eat with the youngest child for a couple
Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking
Masinen
Quote: Sergio74
We sit and eat with the youngest child for a couple
It's good that you have an ally

Meat.
Belka13
Sergio74, very tasty morsels!
Catwoman
Sergio74, I also ordered Štebik! Now I'm waiting. The meat is awesome! In vain the family refuses to eat.
igel _el
Received!!!
In the coming days I will experience ...
By the way! If you believe that when you buy Shteba you are buying a German-made device, then you are wrong!
I bought a "German" company in Germany, and the package says "Made in China"

Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking
Masinen
igel _el, so now all firms are transferring or manufacturing lists to China, so no surprise.
At Shteba, only a few pieces of equipment are produced in Germany, I saw it myself, with my own eyes: girl_win:

Congratulations!!!
domovoyx
Elona, Congratulations. One and a half kilowatts is good, here is steba sv 200 pro 600 watts, while the water heats up, you can fall asleep.
igel _el
Masinen, domovoyx, Thank you!

First experience

Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking
Masinen
Elona, cool

Go, what-if you also make beef, already choked
domovoyx
Elona, looks nice, I haven’t cooked a rosy one yet, I don’t have a reliable supplier of meat yet
Samopal
Sergio74, I fried the chop in a pan and gave this "boot" to taste, then the SuVid chop according to Maria's recipe. After that, they ate with a bang, and my wife took to work


Posted Saturday 26 Nov 2016 7:56 PM

igel _el, Congratulations, the device is good. I myself am looking forward to the promotional day, when you can buy at a discount. And then 500 E, something expensive
igel _el
SamopalThank you DruH!
I have Steba sv100. Paid 223 € including shipping.
On Thursday I ordered it - they brought it in this morning.
marlanca
igel _el,
Congratulations .... the meat turned out amazing .....
igel _el
marlanca,
Sorceress
marlanca, Masinen, Girls find the difference))
One roll is made in SV 1, and the second day later in SV 2))
They are absolutely the same in composition, but slightly different spices have been added so as not to confuse
Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking.
And this meat, made in the same way, one day earlier in SV 1, and the second a day later in SV 2))

1.
Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking
2.
Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking.

The quality is exactly the same.
And here is a chicken roll made in a slow cooker: Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking
Masinen
Sorceress, Olya, well, great here and there))
It's just that CB2 keeps the temperature more accurately and can be set in increments of 0.1 g))
And the CB1 has a step of 1 g and the error is larger))
igel _el
Sorceress, aerobatics
Before that, I still have to study and study ...
Masinen
I brought you my video, where I cook beef suvid

There is no time for a recipe at all
I like to cook in large pieces, then cut into steaks and fry.
I try to take the soft part so as not to steam the meat for a long time
I tried to cook at different temperatures, but in the end I chose 57-58 grams for myself.
marlanca
Sorceress,
Olenka myasko super-duper just came out ....., .... but tell me, what are you wrapping a chicken roll, that it turns out so smooth? And the meat is pork belly, or another part? And you keep it in solinade beforehand? Or are you just pickling?


Added Saturday 26 Nov 2016 11:15 PM

Masinen,
Man the beef is yours ...
Masinen
Galina, I still need to make meat, I have a part of Apple (beef), pulp))

And there is also a carbonade in a vacuum in spices with nitrite, I can't cook it in any way))
marlanca
Masinen,
Bliiin, and I wanted soooo pork Olya ...
I often make beef and turkey, but I haven't made pork for 100 years ...
Sorceress
igel _el, Masinen, marlanca, Thank you so much
marlanca Checkmark, everything by eye and very quickly.
This roll is made very simply and quickly. She butchered the chicken, separated the breast and skin together.
I spread the breast on the skin, sprinkled it with spices, rolled it up, sewn up the skin. I fried it quite a bit so that the skin turns brown, then packed it in a vacuum and set it to cook. More often I do not fry and do it without skin, then first I wrap it in cling film, and then in vacuum.
And you are right for meat. it's a brisket. I didn't pickle it first, just rubbed it with spices and in a vacuum, lay for a couple of hours in a suvidnitsa or slow cooker.
marlanca
Sorceress,
Super, smart ...
I love everything fast and simple .... ..... spaaasiiiboooo ...
Sorceress
marlanca, Checkmark for health.
In fact, it turns out very quickly and tasty
If step by step, then something like this turns out (this was prepared in a multicooker):

1. Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking
2. Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking
3. Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking
Here are some more options, also very easy and simple:
1. Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking This is chicken = turkey.
2. Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking a hen.
3. Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking the same chicken.
4. Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking chicken preparations.


Added Sunday 27 Nov 2016 00:06

If I broke the rules by posting these photos, then I ask you to delete my posts and not punish them very much
marlanca
Sorceress,
Ohhh .... what a beauty .... the colored rolls turned out to be fabulous in general .... Ol didn't understand in the last photo - these are chicken blanks in one ribbon, or each in a separate package, all (and
is it an optical illusion)? If in a tape, how do you solder them like this, do you need to pump out the air from each of them there?
Belka13
marlanca, but it seems to me that these are small bags overlapping each other a little.
Sorceress, very appetizing! Thanks for the photo!
Sorceress
marlanca, Thank you so much
Check mark, this is not a ribbon, all the bags are separate from each other. Each contains a chicken breast, and the color from herbs and spices turned out to be like that.
Belka13, Thank you


Added Sunday, November 27, 2016 12:28 PM

marlanca, I also experienced a stormy delight this morning early
My husband confused the finished breast with the raw one and almost opened the bag, when I asked how it happened, he honestly answered: they are all beautiful and tasty in appearance
Ljna
Sorceress, Olya, don't delete anything!

I look at all the photos and videos, I am waving at my mustache) I'm waiting for my assistant
marlanca
Sorceress,
Ol, tell me how you get a roll in jelly?
Sorceress
marlancaCheckmark, if you are just about these pictures, then I add a little dry gelatin, mix and immediately cook.
After complete cooling, I put the roll in the refrigerator, and then I print it and it turns out in jelly.
marlanca
Quote: Enchantress

marlancaCheckmark, if you are just about these pictures, then I add a little dry gelatin, mix and immediately cook.
After complete cooling, I put the roll in the refrigerator, and then I print it and it turns out in jelly.

Do you wrap it in foil or film? I just can't understand how it turns out so calibrated .... as if in a special. form made ....
Sorceress
marlancaWhen I do it without vacuum, I wrap it very tightly and well in film. Or in foil, like candy, and then in film. And when in a vacuum, then only a film and a vacuum bag.

Gal, when I wrap the roll, I tamp it very tightly and thus the shape is created.
In the process of boiling, the roll swells up and the shape becomes even rounder.
From specials. forms I only have white-sided ham and teskoma in stock. But in Belobok I have not cooked for a long time, but in Teskom I have to cook in a multicooker.
marlanca
Sorceress,
Yeah, I understand I'll try ..., I'll tell you ...
Sorceress
marlanca, I will wait
Ljna
prepared a neck in a sous look. the meat was smeared with spices and a mixture of nitrite + ordinary salt. I vacuumed it, put it in the refrigerator, lay the piece for 8 days, waited for the device. the piece was 1.2 kg, thickness 7 cm, set at 63 degrees for 8 hours. further shock cooling, then refrigerated overnight. the next day, took out the meat, fried it on both sides. it turned out delicious
Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking
marlanca
Ljna,
Zhenya myasko turned out to be crazy ..., it's so real ...
Ljna
marlanca, Galya, thanks! it turned out very tasty, dense. now you need to buy the brisket and cook the chicken breasts.
marlanca
Quote: Ljna

now you need to buy the brisket and cook the chicken breasts.
Yeah, I also wanted to buy brisket, I saw Olenka's, I really wanted soooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo ..., but I still can't get to the market ..... tell me, how much nitrite salt do you take? And how much ordinary? Just rubbing in? I have never made a dry ambassador ...
Ljna
marlanca, yes I did it for the first time. I read the whole topic, mixed it in my head and sealed it into a bag out of fright I remember where I wrote down how much I put in, it remains to find
Nadyushich
Good evening! I am a newly minted owner of a vacuum packer. I read the topic with interest and decided to go to practice and immediately a question. I bought a chicken fillet, washed it, dried it boom. with a towel, rubbed with salt and spices and began to vacuum. When the air was sucked out, a little liquid was released and about 1 cm was poorly soldered, I immediately disappeared again. But how do pieces with a sauce or marinade evacuate? After all, the liquid will be sucked off?
Business
Hope, I vacuum by hanging the bag from the work surface, I have a packer with the "wet product" mode - Redmond
Nadyushich
in
Quote: Business

Hope, I vacuum by hanging the bag from the work surface, I have a packer with the "wet product" mode - Redmond
And that, in this position, he does not suck the liquid? I have caso100.

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