Masinen
edited the first post and added all kinds of sous-vide devices from Shteba
domovoyx
Can you please tell me if Steba sv2 has water circulation (a pump that pumps water)? And then in one place they write there, in another not. How does this function affect cooking? The SV 200 definitely has it. Does anyone have a submersible Steba SV 100 Pro? What are your opinions about her? Needed for home use, maybe not everyday.
I watched (looked closely) at Steba sv2, sv100 pro, sv200 and Caso sv1000. What do you think?
There are multicooker (but it is not that).
Thanks for answers.
Fofochka
O
domovoyx
Fofochka, What happened?! Hysterical from questions?
Masinen
domovoyx, there is water circulation in SV2.
SV100 pro, was from one forum member, but she is from Ukraine. In general, it was made for restaurants, because it is put on a saucepan. The only thing is, you can't close the lid. Although the Germans came up with special balls that cover the water and prevent it from evaporating and losing temperature.
SV200 is great! But I have not seen CASO live, but it is cool, there is a hose to drain the water, they lowered it straight into the sink and the water was drained.

I have the simplest SV1))
I liked SV2, for home use at the same time)
domovoyx
Masinen, Thanks for the answer
Masinen
Alexei, you see for yourself, maybe their volume is different and it all depends how much you will cook)

KASO is all in one device, if you like such MFC devices, then maybe you should take it too)
And he is also beautiful)

and a place for it, too!
domovoyx
I won't cook every day. There are other gadgets, but I want to buy something good right away, so as not to regret later
Fofochka
domovoyx, Want to buy . But I can't yet. I use the stem for now. Here comes the hysteria. And I also subscribed to the topic.
domovoyx
Quote: Fofochka

domovoyx, Want to buy . But I can't yet. I use the stem for now. Here comes the hysteria. And I also subscribed to the topic.
Do you want to buy which one?
Masinen
Then check out the 200 model from Shteba or Caso sous-vide center.
Fofochka
domovoyx, Sous Vide Steba SV 1. Here's one.
Fofochka
Masinen, Masha, Thank you for the Temko and the video. Your videos are great.
Masinen
Elena, Thanks, I'm trying! By the way, I don't have a video with a sous-vide apparatus yet))
We must do it!
Foam
domovoyx,
How does this function affect cooking?
The pump speeds up the preparation in the suvide. With programs that count cooking times, the pump will cook food faster.
This is normal physics. Without a pump: hot water will go up by itself, cold water will go down. The product will not heat up evenly.
If you cook rarely and quickly, you need to buy a submerged one in a saucepan, but it is expensive from Shteba, it is convenient to store it in a locker, although Shteba still has the same bandura))
If I bought it now, I chose something from this, 200 bucks can be met
🔗
For home cooking, the simplest is enough, I have my Su look under the table, he is without a pump. But the bonuses are ghee, yogurt, baked milk, homemade cheese. With the pump, these bonuses disappear. Large bowl 5 liters real in a pressure cooker real 3 liters.
Submersible has minus heat loss. You will need to construct a pot or container structure yourself so that the walls do not lose heat and evaporation, ping-pong balls are usually thrown or made with homemade lids. But you will only worry about this if you cook for a long time from 2 hours. The container also needs to be stored somewhere)) You still can't save space.
nikozay
Good afternoon everyone! I ask for advice: we have a Steba SV 1 PRECISE promotion in our store for 5990 rubles. I was very interested in sous vide technology. What do you think is worth taking? From the height of your experience, can you recommend it or advise a universal model, albeit more expensive? I started reading the topic, but the time for discounts is limited, please understand, forgive.
Masinen
Nikolay, for such a price a very good option1

Look also SV2 - it comes with water circulation and keeps the temperature more accurately. But the price is also higher.
SV1 has more error)
nikozay
Quote: Masinen
Look also SV2 - it comes with water circulation and keeps the temperature more accurately. But the price is also higher.
SV1 has more error)
Thank you, I think to stop at the first version - just starting to get acquainted with the sous vid.
francevna
I have a Brand 6051 pressure cooker, there is a manual mode, there is a proficouk. In the subject, Brand did not find a recipe for cooking meat in a vacuum. Can you tell me here. : girl-q: I read 4 lines, there is no more time.
gala10
Alla, here recipes.
francevna
Galina, I looked at the recipes, but I don't have Su Vid, but only a slow cooker and Brand pressure cooker.
gala10
Alla, in Brand 37502 i did.
Masinen
Alla, so everything is the same time and temperature, you can freely use the recipes)
gala10
Mashun, in those multicooker it is impossible to accurately set the temperature, so you have to conjure with the modes.
Masinen
Well yes)
Then you need to choose 60 or 70 heating, if not 65 gr.
francevna
Girls, I understood everything, I have Brand 502 with manual mode. I want to make pork.
I wonder how much weight can be laid, I have 1.5 kg, probably a lot.
Masinen
Alla, try to put it in the multicooker bowl, if it fits, then the gol is calm)
francevna
Maria, I'll do it tomorrow.
francevna
Oh, and I have added bread in this Temko, so everything will work out for sure.
For meat on Proficook select NOIST mode, wait until it turns itself off or interrupt
Masinen
Alla, yes, you can use the mode for wet products and until it turns itself off
Business
Good day hostesses and cooks !!!!! Well, what can I tell you about Sakhalin? I read it, did it! Sous-vide chicken breasts are something tastier than ever. Believe (of course, believe), I didn't even have time to take a picture One sternum smeared with salt and mustard, the second - salt and dry seasoning for barbecue, wrapped it in cling film, put it in a shrink bag for cheeses and removed the air with a cocktail tube, 65 degrees for 1 hour 40 minutes at Shteba 1! My mouth melts, the humidity is as I need - my husband, son and parents are delighted. Today there will be a pork balyk!
Dear girls, dear, thank you for all the secrets and subtleties, thank you for your patience with us - beginners, I am always with you !!!
Vinokurova
Business, Lenochek, dear !. I'm proud of you - I said and did!
And the photos ... well, we have not seen any big breasts or what?.
The result is more important - everything worked out and I liked it ... this is the biggest award)))))
Lenus, congratulations on mastering the new technology
Business
AlenKa, I want a packer! If I want, then half the battle is already done!
Vinokurova
Elena, well, did you pass the report ?. now on the topic of packers))))) think about it in the same place
Masinen
Quote: Business
They have never eaten tastier. Believe (of course believe), I didn't even have time to take a picture
And then! We believe of course!
francevna
Quote: Business
I smeared one sternum with salt and mustard, the second - salt and dry seasoning for barbecue, wrapped it in cling film, put it in a shrink bag for cheeses and removed the air with a cocktail tube, 65 degrees for 1 hour 40 minutes in Shteba 1
I also wanted to wrap the breasts in plastic wrap and in a vacuum. I began to read the film for packaging cold products. Roasting sleeve and foil fit.
Vinokurova
Quote: francevna
and read, film for packaging cold products.
Alla, the temperature is low there! I think you can ...
francevna
Divided the chicken into 2 breasts and took the pulp from the legs, wrapped it in a piece of skin. It turned out 3 pieces, each wrapped in a film for baking and vacuumized B. Weight 850g.
Cooking for 1 hour 40 minutes at a temperature of 60 degrees.
At the bottom I put a small stand, chicken, a double boiler so that the bag does not float. After turning off the multi, I took it out after 20 minutes. The steamer was being squeezed out of the bowl. I managed to get the bag in time, it was sold in one place in my hands, and I made a second seam around the entire perimeter.
I can't understand why everyone has whole packages, while mine diverge. I fixed the hole, cooled it in ice water, while the chicken meat is still in the refrigerator, I will cut it later.
Masinen
Alla, you can see the packages are defective.
buy rolls.
francevna
The chicken turned out, the breasts are delicious, juicy. I am delighted with the legs, my husband tried it, was satisfied. I translated so much pork, and he was expecting yummy.
Maria, wrote out rolls, cutter. hose, containers.
Business
I ordered it all the same !!! In 3 hours vacuum sealer Redmond RVS-M020 will be delivered
Masinen
Elena Congratulations, but there is a separate topic for packers
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=23439.0
Business
Maria, yes I know ... I'm just in a hurry to share my joy
Masinen
Elena, now let's cook and wait for you with delicious meat))
Business
Well, they waited for me - help yourself! For you girls, balychok! photo is not so hot
Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking
domovoyx
Nice, but do you have a recipe?
Business
I don't have the ones laid out yet, but I did this: I smeared 550 g of pork balyka with salt and dry seasoning for barbecue ("Prypravych"), tightly wrapped it in food film (I didn't have a packer yesterday afternoon), then in a shrink bag for cheeses, I tied it tight and in Shteba on heating 65 degrees for 5 hours. And she left for work. Then she took out a bag into cold water, unpack the meat, cut it and grunt
Masinen
Elena, Excellent result!
Business
Maria, Thank you!
Masinen
Elena, and which part is Balyk? is it a type of carbonate?

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers