shelma
Maria tell me, if languages ​​(beef or lead are put) using this technology, then what is the approximate time and temperature to set and is it possible?
Masinen
Svetlana, the tongue is thick. It will take a long time to cook.
Set the temperature to 65, but the time is exactly 5 hours,
Generally, you are looking at the thickness of the tongue.
Honestly, I didn’t make the language, and it seems that nobody did it on the forum.
It would be nice when cooking to check the temperature inside the tongue, in the thickest place, using a temperature probe.
But if you pierce the bag, then air gets in.
Here is the plate
You need to measure the thickness of the tongue and set the time and add to the water heating.
Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking
Vaneska
and you can cut it into portions before cooking, pack and taste already based on the thickness
pieces.

Does not affect taste, but saves time significantly
Masinen
Marina, yes, maybe it's better to cut)
shelma
Thanks for the answers, I took a note, otherwise I love the tongues: rose: Yes, I asked because I seemed to have read it and did not find anyone to cook, I’ll report how I’ll cook it, while these (mirotorgovye stocks eat nadot)
igorechek
I have been living in the north for almost 30 years, and I constantly eat sea fish. NEVER, I and none of my friends have experienced problems with food from sea fish. Without going into clever treatises. by definition, it contains a minimum of all nasty things. Well, we do not observe any norms with weak salting, drying, cooking-park, etc. and nothing. So feel free to take our NORTH sea fish and do whatever you want with it to your health. Just do not filet - people-parasites will deceive you, they will palm off all kinds of Chinese muck.
Bul
Maria, good evening! I reread half of this topic! And I so wanted to buy a suvidnitsa! Do you happen to know where you can buy it? Is something a little expensive in the azone? It's a pity I didn't come to the master class by car!
Masinen
Have you seen which SV-2 model?
Now I'll see the price.
Bul
Like SV-2.
Bul
Found 1, and how does it differ from the new item?
Masinen
And there is not such a display and there is no boiling water, as in 2 models.
And 2 I am more compact, it seemed to me so. I have 1 model.
I'm happy with her)) you can buy it too. It's easier)
Bul
By the way, I just turned on the Bork grill! You were right there maximum 230 degrees!
Bul
Thank you! I'll see! I made a pork neck using Su technology in a multicooker! Now let's try what happened! I did it like a master class in portions! I don’t know three hours at 70 degrees for pork. My all are well-fed and I want to fry one piece in the grill to try it! And I can fry the rest tomorrow in a gil, and they are right in bags in the refrigerator?
Masinen
Yulia, you look. When will you cut. If you are almost ready, then you are in
You will fry on the grill, so it's okay.
In general, it is better to make meat from 63 g-65 g
Bul
It turned out rather dry and harsh! Maybe because you put the first hour at 80 degrees? How did you read that you need to rearrange it to 70, but you should have it to 65?
Masinen
As I say, for meat there is a lot of 70 grams, and 80 even more.
Max 65 gr.
Bul
Here, they wrote at the same time! Well, the first pancake is lumpy! Well, for that I really liked the packer!
Bul
And if in portions then at 65 degrees how long should you keep?
Masinen
Well, max 1.30. Not more.
And then grill and mustache ready)
Bul
Aaaaa! I overdid it! I kept it for more than 3 hours! Thank you so much!
Masinen
So you soared in pieces for 3 hours !!
It doesn't take so long)
I thought you cooked a piece.
And then 1.30 is a lot. 1 hour in hot water and that's enough.
Bul
No, I portioned! And if a large piece is 3 hours or less?
Masinen
And it depends on the thickness of the piece.
Well, at least 3, and max 6 hours.
Bul
You can leave her and go! Will it turn itself off?
Masinen
Su-vid will turn off.
Bul
Thank you so much! I apologize for ignorance, I am writing from the iPad and did not notice when he corrected the words!
Masinen
And I turned off auto-correction on the iPad)
And sometimes he corrects such nonsense))
Bul
Yes, you need to turn it off! I turned off the phone for a long time!
Bul
Maria is so interesting! Yesterday Mayaso was tough, and after grilling it was not edible at all! With frustration, I forgot it in the multicooker where it cooled down, and late at night I put it in the refrigerator! Well, and today at lunch, having opened the meat from the package, I was pleasantly surprised! It has become soft and juicy!
Masinen
Bul, it's ripe)
Mist
Quote: Masinen
And I put the chop to be prepared for the night.
8 hours 63 degrees
Masha, excellent meat. The other day, I also made a carbonade, ate in one sitting
Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking
Masinen
Irina, I'm also going to cook for the New Year's table))
Masinen
Pork neck sous vide
65 gr 6 hours 30 minutes, including heating.
48 hours standing in a refrigerator in a vacuum bag.
And a day after cooking.
Fry on the grill for 5 minutes, max temperature.
Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking
Mar_k
Masinen, Beauty !!!!
Masinen
Marina, Thank you!
Happy New Years
Masinen
Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking
Linadoc
I saw beef sous. 2 pieces - one 1kg200g, the other 800g. The thickness of both is 6cm. Salted in nitrite salt for 3 days. I did it at 62 * from 5 o'clock.
Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking

Now I will report back in DD2.
Lisichkalal
wow what a beauty!
Andreevna
Friends, did anyone buy these rolls for the vacuum machine and further preparation of sous-vide? How are they being operated?
Clatronic EF rolls for vacuum sealer.
Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking
Shtebovich
These rolls are not suitable for a Steba vacuum sealer, they have a smooth film.
Manna
Quote: Andreevna
How are they being operated?
They are awful
GuGu
I want to buy Steba Sous Vide SV 1, prices are from 8400 and above .. and the manufacturer says where is China, and where is Germany (on ozone they claim that Germany is for 10690 rubles.) Who has such a model, where is the production actually? Maybe they have different markings, which d. B. barcode? Plii ... h!
Masinen
Natalia, I have sv1 made in china, like.
The second year will soon be.

By made i PRC
GuGu
Mashun, thank you!
GuGu
Well truncated, I ordered it for 8377r. (I could not find it cheaper) in tvideo. On Monday I will have it, the meat has already been marinated .. I am sure that this unit will be in demand with me
Masinen
Natalia, podravlyams))
We are waiting with a report in the subject!
GuGu
Hurray, I'm in the company! I am completely delighted with the appearance. Finally, my dancing around the slow-motion is over. : iai: Today at night I will put 1 kg of pork leg. at 65 gr. at 9 o'clock. - marinated for 2 days in a solution (1 liter of water + 1 tbsp. l of CP nitric salt + 1 tsp of sugar) and for 2 days lay in a withers in a vacuum. package in spices (grain mustard + adjika + 2 cloves of garlic, coarsely cut. + 2 small bay leaves + several peas. shower. pepper), then a cold shock, ice froze and
Masinen
GuGu, congratulations !!!
I'm waiting for you with meat !!
GuGu
Masinen, Masha, thank you! I have already made different sous-vide meat several times, it always turned out well (juicy, aromatic), but I'll see if there will be a difference in the structure of meat from specials. device .. just thought, still put 63 grams. and 10 o'clock.

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