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

[redcat]

redcat, Tanya, don't worry about the chicken, everything will be fine in sous form, the laws of physics and chemistry have not been canceled yet - it will be soft in any way, just spread it out, soak it in a saline solution, but choose the right time, and then quickly grill it bring.

Here is my humble dessert recipe in a suvidnitsa
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=366842.0

Tanya, don't worry about the chicken, everything will be fine in sous form, the laws of physics and chemistry have not been canceled yet - it will be soft in any way, just spread it out, soak it in a saline solution, but choose the right time, and then quickly bring it on the grill ... More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=295694.0

Marina, how and why to soak in a saline solution?

Here's my beef shoulder.
It turned out like in the videos on YouTube with redness inside, but the meat is absolutely ready.
I also grilled it. I cut my husband to work and he went happy)
The meat turned out to be juicy and soft,

This is no frying

Here's my beef shoulder.
It turned out like in the videos on YouTube with redness inside, but the meat is absolutely ready.
I also grilled it. I cut my husband to work and he went happy)
The meat turned out to be juicy and soft,

This is no frying

I have a brain explosion, what an appetizing beef, and after grilling it’s probably a song! 🔗

[Karina]

Karina, after grilling the inside, the color changed to dark. But the vein remained reddish.

Masha, the shovels are cool, I can imagine how juicy inside, the meat is good, you can see it! And the grill is Stebovsky?

Bird titmouse, they recommend a salt salting for poultry and pork (5-10 percent), so the salt penetrates faster and helps the protein molecules retain water, which makes the meat softer and more tender as a result. No wonder they have been doing this for a long time with geese, turkeys and ducks, the result is excellent!

I love beef, but it's very difficult to buy good beef from us, mostly frozen

[* Karina *]

* Karina *, the same story, all the meat is rubbish (((And ice cream, if imported grain-fed Australian will be great. But we don't have this, only Lipetsk grain at 500 rubles per kg, and then I wanted to take a steak in Auchan, turned it over in my hands , but the soul does not lie - the look is indecent

[* Karina *]

* Karina *, the same story, all the meat is rubbish (((And ice cream, if imported grain-fed Australian will be great. But we don't have this, only Lipetsk grain at 500 rubles per kg, and then I wanted to take a steak in Auchan, turned it over in my hands , but the soul does not lie - a kind

So I decided to buy meat, I went around the whole city, I found it, but I had the feeling that it was blown up and more than once, I took the pork well, it is edible with us, you can eat!

[Vaneska]

Vaneska,

Masha, the shovels are cool, I can imagine how juicy inside, the meat is good, you can see it! And the grill is Stebovsky?

Marina, it's juicy!
Yes, my grill is Shteba FG95.
While there was no grill, I fry the meat after the packages in the Shteba pressure cooker, because the frying is intense and the crust is beautiful.
And as the grill appeared, it is now only in the grill, it is very convenient to fry from both sides at once.

Masha, thank you! Now the turn of the grill-shtebik, I have been looking in his direction for a long time

Masha, the beef is wonderful! Not strong and dry! In general, it is very tasty!

[Mar_k]

Mar_k, Marin, not dry at all !! Juicy when juicy.
I cooked at 63 degrees

Girls, I have a question. If I cook 3 dishes at once in a dish and stack the packages on top of each other, is it considered as if I have a thick, thick piece of meat? Or does the water still pass there?

[Bird titmouse]

Bird titmouse, cook as usual)

[Bird titmouse]

Bird titmouse, the amount pledged does not matter, the thickness of the pieces is important. There is no air in the bags and therefore the heat transfer from the water goes directly. Another thing is that the readiness of different products of the same thickness will be different in time. So load the suvidnitsa work to the fullest

This is a class !!! And then I decided to cook for a week. I made two types of fish, and then I put 2 bags of meat. I was worried that maybe there was something raw in the middle. Now I am calm. If it turns out that decent, then I'll write a recipe
And she made the girls' recipes. Uuuuuh, how delicious it came out !!!

And you put the net on the bottom? I put it, but she takes so much space

I do not put it down, but I put it on top, which does not come up.

[Masinen]

Masinen, can you give more details? The one with the lattice on top? And at the bottom won't the bag burn to the suvidnitsa? The instructions say to put it on the bottom, I do it obediently. Don't you use a large curved grate? I didn't manage to fit a few pieces into it, they don't fit.

No, nothing sticks. And I haven't used that portioning grid yet.

I, too, this portioned lattice was out of work, and I put another usual one just in case on top, although in general, bags without air should not float up anyway

A bird titmouse, well, how is it, happy?

Girls-boys, well, I’m already with you, on Saturday I received both of my shopkeepers: a sous-vide and a vacuum cleaner, on weekends I walked around them in circles, marinated meat, and today I pulled myself together and started field trials!
I show:

This is a pork loin marinated in a mixture of soy sauce, homemade white dry grape wine, homemade raspberry dessert wine, ginger powder, garlic, onion and rosemary. It was 1.5 kg, I allowed a piece into 3 parts, so that they were approximately equal in length and thickness, as they were pickled - I tied it with a thread and .... I tried to vacuum it. To begin with, I ditched 3 packages of proficuka. Patamushta where to insert what, how much to hold and which buttons to press - I could not find it anywhere. There is no video either on the office or on YouTube, the Instruction is, of course, not for blondes. And not for brown-haired women. There are no pictures and no illustrations at all. There is no Russian language, there is German, French, English, Dutch and Suomi. I studied the German version. And then after first trying to open the lid, it opened with a slight crunch, and then did not close. ... I decided that I broke. She quietly hid it from her spouse, secretly went to sort it out at three o'clock in the morning, with a flashlight. In general, I found buttons on the sides that are cashing in, by the way, quite tightly and at the same time. I was even more convinced that I had broken it. She decided that now it was already possible not to stand on ceremony with her, and pressed the lid with all her lady's strength. And - lo and behold - on one side it gave a slight crunch and closed. Pressed on the other side - closed !!!!! ... Plugged into a power outlet. No effect. Everything is lost! ! Defective !!! After a few seconds, approximately 5, the blue light came on. Fuuuuh, relieved. And then I pressed the vacuum button with a fool .... And it will wheeze in the night !!!!! She began to press everything in a panic, she did not shut up. You pulled out of the socket, calmed the trembling in your hands, went to check, or everyone is asleep. She proudly ignored her husband's stupid questions, but stopped the experiments. Today I sent his work to work, and she herself "study, study and study again." In general, I found out that the first time the package must be inserted before the pimples, like this:

[Tatyana]

Tatyana, straight field trials !!
And I'm wondering about the Su-Vid apparatus itself !! What is this thing?

Through trial and error, I found out that with pickled meat, the mode should only be chosen impulse. Even though I dried the meat with a towel, the juice still rather briskly rushed to the soldering line, and the packages, seemingly sealed, with a slight effort, broke apart once or twice. I also noticed that this only happened with proficook packages. The Shtebovskys, oddly enough, did not unstick with the same initial data. Maybe a coincidence, on occasion I will find out. Shtebovskie bags are not so monumental to the touch, ribbed only on one side, the cells are smaller, like this:

From the inside, fluffy to the touch, like a mother-and-stepmother leaf. I put them in a vacuum cleaner with the transparent side up. Hope this is correct
As a result, I got:


Three pieces of loin, one leg of free-walking chicken (marinated in juice from pickled plums with the addition of salt and pickled ginger along with pickle, + a few crushed juniper berries), and half of a shop chicken breast (marinated in milk with blended banana, salt and curry - Well, such a flight of imagination happened).
It's su-vid's turn.

Masinen, everything will be fine!

Tatyana, I wonder how everything is!
Congratulations on your new clothes !!
I'm waiting for the report on the sous-vide unit !!

🔗
they write in some detail about the sous vid and the packer of the pro cook
tell me, has anyone tried to cook sous vide in a double boiler?
I have a steamer a mile, you can set the exact temperature and time, but it will be steamed

I started the device from trying on pots. The height approached almost everyone. But in terms of volume, it took about half a pan. That is, if I cooked only one leg, or one breast, I would have cost even the smallest one. Or even a milk cooker. If a leg, breast and one piece of loin would fit freely into a large saucepan, like this:

But I needed everything at once! Therefore, I took a large Saaam, in which a marinated Christmas turkey, for 7, in my opinion, liters. I laid it down and filled it with water. Plugged into a power outlet. No gu-gu. I started looking for buttons. I found one under the front panel - it didn't help. So I don’t know yet what it is for. I found the second one on the clip, which holds the device to the pan. Didn't help. Finally I found a toggle switch:

It worked !!!!
Then everything was simple: I chose the temperature of 60 degrees with the buttons (it adds 0.1 degrees each), the time (decided 3 hours + half an hour for cold water) and pressed start.

I was pleasantly shocked: sooooooo quietly purrs !!!! I was not built on howling and seething for 3 hours! And this swallow whispers no louder than our humidifier.

In general, there are 2 hours left. To be continued )))

[Tatyana]

Tatyana, I'm going to die of envy, in a good way !!
Such a cool device !! I would buy one too !!
And for that kind of money !!
Here, in vain Igorek discouraged !!

Or you can link to the store where you bought))

Tatyana, congratulations! She burst out laughing, reading and recognized herself, as if she would have done the same, both at night, and with equipment and with her husband
Let the shtebiki not disappoint you

Tatiana, congratulations and waiting for the results.

[redcat]

redcat, I am very glad, I congratulate you on your purchase! At one time I wanted to buy such a thing! Now I'll take a look, listen to how and what is being prepared!

Girls, thank you very much, that's all thanks to you, I decided, and in general I learned about such a wonderful miracle
I still do not know how it will turn out, but I can’t imagine my life without a vacuumator, it’s drying, freezing, and gifts to the elders, and you don’t have to carry saucepans to family gatherings !!! And I adore sous-vid at least because it fits in a drawer and because it is quiet. And in general all around "it goes in and out"))) And thanks to Igor for discouraging me. My husband and I have already entered into the law: if they categorically do not recommend, "then, good boots, we must take!" At the expense of 1.5 kW, I don't know yet, but the counter does not spin madly, in general it spins impulsively: half a turn quickly, half a turn slowly.
Masinen, the store seems to be a clathronic ya, I will clarify, but it worked very quickly, I liked it.

[redcat]

redcat, congratulations on your purchase!

And homemade Chicken will taste like it!

I only cook at home. More often it is roosters. And they are monsters at least 3.5 kg in pure form. The breasts are fine.

[kubanochka]

kubanochka, Thank you!

I am reporting. It squeaked, pulled it out, ten minutes under flowing cold water, and if you think that my nerves are of iron, then you are greatly mistaken. Of course, I didn’t let him lie down at night, I almost opened his mustache. This is a bomb !!!! This is exactly the pork I wanted so much!

Soooochnaya, salko soft, elastic and at the same time soft - super, in short! In the photo, it went pink for some reason, as I did not spin around, in real life - whiter.
And exactly the breast that I was waiting for:

The consistency is a cross between mozzarella and champignon. Both juicy and fragrant, but what am I telling you, you know
Well, home, as I expected, let me down:
url = https: //Mcooker-enn.tomathouse.com/gallery/albums/userpics/74866/image~29.jpg]
Now the question is for experts - what to do with it? And in particular to Kubanochka: how to manage these wild animals?

[redcat]

redcat,

And thanks to Igor for discouraging

Tatyana, you are a pioneer with us! I read with interest about the new device. They made me laugh with their "night adventures". How unbearable I want to experience new items.
Well, I did not dissuade, but DISCUSSED. Before buying a new device, if there is no one to ask, I think it is better to first discuss all the possible nuances, so that THEN there are no misunderstandings, like - but I didn't think about it. That is why I wrote at the end that with your large volumes of cooking and, of course, seeing how you "caught fire" with a purchase, you need to buy this particular model.
Well done for buying. For example (for myself, of course) I didn’t decide to buy a suvidnitsa as a separate device. There is only one reason - I often won't cook in it, but Shteba will cope well with the functions of cooking using the technology. But who will cook often, then of course, you need to purchase a separate device.

Added Wednesday 25 May 2016 10:05 PM

tell me, has anyone tried to cook sous vide in a double boiler?
I have a steamer a mile, you can set the exact temperature and time, but it will be steamed

You seem to be a pioneer too. Before you, no one, in my opinion, tried to do this before. Probably because the overwhelming majority have a different type of steamer than the Mille. You have a "closed" type steamer with T.
Why not. Steam, like water, will heat the product well and quickly at the desired temperature. This is not an oven with air heating ... And Mille, probably, has already taken care of a good adjustment of T. Try it, it should work.

[Vaneska]

VaneskaI have not yet understood how the device is for me. Because at first I overdried 3 dishes in a row, only today I will eat from a new batch - not overdried

Masinen, if you can here, then I am so

🔗

Igorechek, I don’t have a fast steba, I have panasik, I adore it and use it continuously, but the minimum temperature in it is 75. And this is a lot. Especially for the sausage that I was aiming at, and the sausages and with this I am sooooo happy, and especially for the reason places SEATS in the kitchenette. Well, simplicity, variability, price again, accuracy and silence. One thing is bad - little information. But when did it stop us?
Mom and Dad took the sample. Checked out highly. Carried to my grandparents (my target audience;)). The spouse will test in the evening. And the masik ate two buffets with this and that. And this is a victory for today !!!!! Because he is sick, snot, throat, no appetite, capricious, only drink and drink, and fruit. On the whole - offset. Only on poultry the question remains open to me. So I'm waiting for your recommendations

[Tatyana]

Tatyana, the bird needs to be cooked longer.
How much time did you set?

Three hours plus half an hour to heat cold water. The breast is ready. And the leg is not at all. Is it possible to evacuate it for the second time and continue? or how? Next time, of course I will add ... Apparently, there is still a little bit ...

Of course, you can put it in a bag and put it for another three hours. Here we must take into account the bones!

Masinen, to me for "you", please :). And add the temperature? A bit of the marinade? And for the future - does it make sense to take off the skin?

No need to add temperature. And you can pour the marinade)
In general, we are waiting for the rultata))

[Bird titmouse]

Bird titmouse, and what does it mean overdried?
It never happened, even if the time was doubled ...

[Vaneska]

Vaneska, yes, yes, I cooked chicken breast for 7 hours at 70 degrees !!!