LudMila
In this topic, we will discuss the technology for making sous vide.
Since so many people are carried away by cooking in the Shteba pressure cooker using this technology and questions arise, all discussions will be in this topic.



I put a piece of pork to "see" a little less than a kilogram for 3.5 hours at 80 degrees. And now I think - will it not be enough in time?
Cooking time table
Su-Vid and all the subtleties of technology
Masinen
I think at 80 grams, 3.5 hours is normal)
And then you fry it or throw it into cold water right in the bag and in the refrigerator)
LudMila
Thanks for the advice, Masha! And what does immersion in cold water give? I actually wanted to leave the meat in the pressure cooker to cool ...
Masinen
You can leave and cool right in the water)
So it was written in the book about sous-vid that the meat should have a temperature shock !!))
LudMila
I'm going to tell you more about yesterday's meat. It turned out great! :-)
On the advice of Maria, after the end of the program, I took out the bag and put it under cold running water for 5 minutes.
This morning I opened it - soft juicy pork (I just salted the piece and sprinkled it with spices just before packing, I poured hot water, so it took exactly 3.5 hours to cook), for my taste no additional frying is needed.
In the process (at the set 80 degrees) the temperature jumped from 78 to 84. And how in a real suvidnitsa?
Larssevsk
LudMila, so you did meat in our Staff? More details then. What packages did you take? What mode did you do? Algorithm for cooking in the studio
Masinen
Quote: LudMila

I'm going to tell you more about yesterday's meat. It turned out great! :-)

In the process (at the set 80 degrees) the temperature jumped from 78 to 84. And how in a real suvidnitsa?
In Shteba, the temperature should be floating)
In a saucer, a more accurate temperature +/- 1 g
LudMila
Yes, I cooked in a pressure cooker, heated. The meat was packed in a Hotter bag, which is complete with the device (the one that is larger, but I also had a piece of meat almost a kilogram). And I also inserted a thin one inside the vacuum bag to make it easier to wash. The juice, however, still leaked a little from the inner bag to the outer one, but not much.
Larssevsk
Are simple baking bags suitable? Do you need to pour water into the bowl?
Masinen
Laris, no for baking, but cling film yes)
LudMila
Larissa, water must be poured, this is the way of cooking - in a vacuum and in water, and it is better to immediately hot. And about the bags the girls used to write that it is possible to "squeeze" an ordinary bag more tightly on the product, but only in this way the vacuum will turn out to be very conditional.
Vacuum sealer Hotter is sold for 995 rubles. in a company store, maybe you can find it cheaper somewhere.
Larssevsk
Girls, thanks. I have already understood that there is nothing to be perverted without special devices. I wanted to cheat, but it didn't work
Olya_
And I have meat stored in the fridge since the evening. I haven't opened it yet, I cooked it for the first time yesterday in a vacuum, but in Štebik. Very soft to the touch. We woke up late today while we pampered ourselves with ice cream. I’ll go and put the little grips, and then I’ll open the bag. I delay the pleasure, I don't want to be disappointed.
igorechek
Quote: Larssevsk

Girls, thanks. I have already understood that there is nothing to be perverted without special devices. I wanted to cheat, but it didn't work
Yes, you can't cook sous vide without a good vacuum cleaner. There are many other ways, but really, it's hardly worth it ...
Olya_
Well, we dined.
Su-Vid and all the subtleties of technology
The fillet melts in your mouth like butter. Now I will definitely and without a doubt take the sous-vidnitsa. Do not hesitate, it turned out great, the meat is so fragrant, soft.
Masinen
Ol, I wrote so many times that when sous-vid cooking, it turns out very tasty !!
Conclusion, until you try it yourself, you can't believe it))

Olya_
yeah. you can practice in our Stebik first. And a cheap packer to buy. I became a fan of this method, and I advise everyone, you won't try, you won't understand. And a special thanks to you for the device and science.
Galin
I have already cooked pork chop twice in Stebe. But I prepared the meat, as I'm used to for Panasonic. First, I soaked it in brine, then sent it to a bag for baking, wrapped it carefully, trying to squeeze out the air, wrapped it with threads (very carefully), then wrapped it in cling film (you can use any, but I only have food), for additional strength. The first time I put 65 degrees on the heating for 10 hours, the second time (now it’s just food) I chose a temperature of 63 grams and also 10 hours (although it still turned out that it was in the pan for an hour). The first time the meat turned out to be drier, now it is more juicy, but in the first and second cases the meat was juicy, not dry (sorry I can't post a photo, it turns out very appetizing), but it's probably better to make the temperature higher. And before wrapping the meat in a bag, I just sprinkled the piece with seasoning for meat and paprika. The result is excellent, I don't know how it turns out in the suvidnitsa, but I am very pleased with the result at Shteba.
Tanyulya
It looks like tomorrow I will do the same meat (brisket) like sous-vide, I wanted it in a smoked pot, but now I think about it.
I once did it in a cuckoo according to this principle, but I cooked in cling film and just made mackerel on a hotplate in a pan in cling film ... it was delicious.
Mar_k
Quote: Tanyulya

It looks like tomorrow I will do the same meat (brisket) like sous-vide, I wanted it in a smoked pot, but now I think about it.
I once did it in a cuckoo according to this principle, but I cooked in cling film and just made mackerel on a hotplate in a saucepan in cling film ... it was delicious.
And I, on the contrary, want to smoke brisket in Shteba, it should work out! Your recipe inspired me very much! Yes, I figured out how, it's up to a little - brisket!
Olya_
Tanyul, try to witness, see what it is. Will you write it down tomorrow, did you like it? And you can smoke it tomorrow too. I, too, sit and think what to do with the suvidnitsa. This, of course, is a cool technology, and at the same time a dietary one, but the device is massive enough, you need to put it in a permanent place, you can't pull it from place to place, and not quite penny. But it caught fire .... now
Tanyulya
Quote: Olya_

Tanyul, try to witness, see what it is. Will you write it down tomorrow, did you like it? And you can smoke it tomorrow too. I, too, sit and think what to do with the suvidnitsa. This, of course, is a cool technology, and at the same time a dietary one, but the device is massive enough, you need to put it in a permanent place, you can't pull it from place to place, and not quite penny. But it caught fire .... now
I have the whole problem: where to put, because I need a constant.
Masinen
Ol, sous-vidnitsa is very light. I carry it here and there. When necessary, I put it in, and then I remove it.
And I have a Shteba pressure cooker, a thermomix and now Keshka on the potoyanka) and I take out everything else from the rack and cook)
Now my repair is over, so I will show a photo of my rack))
Olya_
The fact is that I have a kitchen a little more than 5 meters, and the layout does not allow to put a rack, either in the kitchen or in the hallway. The window sill is all busy, so is the refrigerator. Tomorrow I'll give my mom a double boiler, Now we need to free up space in the lockers in the room, and carry something. And in the plans there are still a bunch of wishes. But I will definitely buy a sous-vidnitsa, we love everything dietary, and I don't want to lose the promised discount. And I'm still waiting for your photo.
Galin
67 degrees for 10 hours will be a bit too much, 65 degrees was just right, 63 degrees is also normal, but somehow too gentle, I'm afraid (although I had meat in the brine for a day beforehand).
Mar_k
Here is such a meat (beef) I did. This piece is just boiled, at a temperature of 80 g / 3 hours, as it was slightly frostbitten in the middle, did not have time to defrost. The meat turned out to be tasty and tender, much better than just boiling in a saucepan or MV. Moreover, the texture is dense, not loose. Of course a little dry, but still juicier than usual! I cooked this for the salad (the usual one - Olivier). Another 100 grams of a good concentrated broth was brewed, it even turned into a light jelly - this broth will just go to soup. So I really liked it, perhaps I will do so!
Su-Vid and all the subtleties of technology Su-Vid and all the subtleties of technology Su-Vid and all the subtleties of technology
Masinen
Marin, so that the meat is not dry, lower the temperature. Max 68g)
Mar_k
Quote: Masinen

Marin, so that the meat is not dry, lower the temperature. Max 68g)

Thank you, Masha! I'll take into account! Still, this is not pork, therefore it is so dry! And if at 68 grams, then take the same 3 hours or more, but if it's not frozen, how can I take a piece?
Masinen
Well, put 4 hours, I think that's enough)
Mar_k
Quote: Masinen

Well, put 4 hours, I think that's enough)

Thank you, I will do so next time.
Olya_
Tanya, how are you doing there with sous-vid. Did not like? Something you are silent, I already in the morning glance at Temka.
Tanyulya
Quote: Olya_

Tanya, how are you doing there with sous-vid. Did not like? Something you are silent, I already in the morning glance at Temka.
Now I will transfer the pictures. Husband ate, took it to dad, aunt ate. Everyone liked it, my husband spent a long time vzhevyvylysya said I can not understand what the difference is, but it seems there is.
I cooked for 8h30 minutes. I set it to 67 degrees, but for some reason the temperature was 65-66 degrees all the time, here I did not understand and at night I got up and watched the temperature.
But they said it was very tasty.
Tanyulya
So, the sous-vide brisket, marinated in grain mustard, adjika and salt, smeared the brisket with gruel and in a bag or container, marinated for a couple of days.
I sealed the brisket in a bag with a new vacuum, Shteba put 67 on heating, but for some reason the temperature fluctuated between 65-66, set it for 10 hours, but took it out after 8-30, quickly immersed it in cold water, and then into the refrigerator. Everyone liked the brisket, the meat turned out to be very soft (the greasy part is like butter), the feeling that the meat fibers are not separately, but in total mass (words of the husband). Dad said it was tasty and juicy, but it seemed to him that I was steaming in foil. Auntie is also pleased with the taste.
Su-Vid and all the subtleties of technology
Su-Vid and all the subtleties of technology
Masinen
Tanya, myasko is good) the main thing is my husband appreciated !!
Tanyulya
Quote: Masinen

Tanya, myasko is good) the main thing is my husband appreciated !!
Now I want to taste the ham, without lard. And it turns out that Stebik completely satisfied me, in the role of sous-vide, I thought the temperature there would be very different ... no ... everything is fine. So I think why would I personally make this very sous vid for myself in order to understand the taste, otherwise they are eating mine today, and I sit in my mouth looking and pester me with questions ... Well? How is it? Could you specify
Tanyulya
Quote: Gibus

Tanyulya
Su Vid's brisket is wonderful from the photo.
By the way, a lot of treatises have been written about this technology explaining why it is necessary this way and not otherwise - a completely scientific approach.
The only thing I did not find was an authoritative justification that it is safe from a medical point of view. (I mean all kinds of helminths). If anyone has met, please give me a reference to allay fears. I almost never use salt and do not use hot spices at all (my husband cannot), so for now I am afraid to use this technology ..
I was very afraid of the same, but I am probably afraid even now. but it seems like the meat was well cooked, boiled, again, the cooking time is quite long, I hope that everyone was killed
Tanyulya
Quote: Robin Bobin

Tanya, myasko looks pretty. But how to understand - is the result achieved, as in a real sous-vidnitsa? If only Masha could compare for us ...
You have such delights, and today I was just cooking lentil soup with smoked meats. The soup just dumped your head off - and in 7 minutes! Well, really roasting for another 7 minutes. I put all kinds of spices in there - ginger, mustard. The lentils were yellow, and they did it without potatoes, just with vegetables - tomato, onion, carrot, bell pepper. It's a pity that I poured everything on the eye, there is no recipe as such ...
Lena, for some reason I think there is no difference, Shtebik cooks at the same temperatures, there is no pressure. The only difference is the quality of the evacuation. This is purely my opinion.
Admin
Quote: Gibus

By the way, a lot of treatises have been written about this technology explaining why it is necessary this way and not otherwise - a completely scientific approach.
The only thing I did not find was an authoritative justification that it is safe from a medical point of view. (I mean all kinds of helminths). If anyone has met, please give me a reference to allay fears. I almost never use salt and do not use hot spices at all (my husband cannot), so for now I am afraid to use this technology ..

You should not be afraid of this sous vide technology. I have sufficient material to explain this process, including a book in English, of the founders of this technology for preparing various products. I have read it a hundred times in Russian

Quote from the book: The cook & chill technology complies with the international HACCP (HACCP) sanitary and hygienic safety requirements, much more stringent and multifunctional than traditional domestic SanPiNs.

This quote from the book says that this method is given great attention, it has been tested and works, and it has great requirements for the safety of preparation and the quality of the finished product.

Larssevsk
Quote: Tanyulya

Lena, for some reason I think there is no difference, Shtebik cooks at the same temperatures, there is no pressure. The only difference is the quality of the evacuation. This is purely my opinion.

Tanya, how about speed? Su-vidnitsa does not make it faster? Or is it the same? Well done, very beautiful meat turned out! You are our inspiration!
Tanyulya
Quote: Larssevsk

Tanya, how about speed? Su-vidnitsa does not make it faster? Or is it the same? Well done, very beautiful meat turned out! You are our inspiration!
Laris, in this case, the temperature and the vacuum system are important, and the cooking time depends on the type of product being prepared. The stem can withstand the set temperature perfectly. Now I will try meat such as ham or neck. The child will come from the base on it I will test the elector.
Olya_
Quote: Tanyulya

The child will come from the base on it I will test the elector.
Kurfile will definitely work out. The meat melts right in the mouth. I haven't tried the rest yet. We need to make some fruit in Štebik. Masha wrote that they come out very fragrant.
Tanyulya
Quote: Olya_

Kurfile will definitely work out. The meat melts right in the mouth. I haven't tried the rest yet. We need to make some fruit in Štebik. Masha wrote that they come out very fragrant.
Now I think what I could do for myself, I can try the fruit.
Robin bobin
Quote: Tanyulya

Lena, for some reason I think there is no difference, Shtebik cooks at the same temperatures, there is no pressure. The only difference is the quality of the evacuation. This is purely my opinion.

Tanya, this is great. Thank you for the experiment. So, it's only a matter of the vacuum cleaner
Masinen
Quote: Tanyulya

Laris, in this case, the temperature and the vacuum system are important, and the cooking time depends on the type of product being prepared. The stem can withstand the set temperature perfectly. Now I will try meat like ham or neck. The child will come from the base on it I will test the elector.
Tanya, look, Su-Vidnitsa has a more accurate temperature sensor, because this device was made exclusively for cooking using the Su-Vid technology.
I have confirmation. A man wrote to me in a personal note and asked what is better for a sous-vid to buy, either a Shteba pressure cooker, or a Su-Vidnitsa. For him, the accuracy of the temperature of 1 degree was important, since he has been cooking for a long time and already knows all the subtleties.
So, I wrote all the charms of both pressure cookers and sou-vidnits, focusing on the heating method, because they still have a different algorithm.
He phoned the chief engineer of Shteba in Germany, who confirmed that it is better to use a special device for sous-vide, because there are different temperature sensors.
And for this person it was very important.
But, for samples, you can also use the Shteba pressure cooker)
I hope she explained it clearly))

Quote: Tanyulya

Now I think what I could do for myself, I can try the fruit.

Oh, try it, the fruit is tender. The temperature should be set from 85 grams.

Mar_k
Quote: Masinen

Tanya, look, Su-Vidnitsa has a more accurate temperature sensor, because this device was made exclusively for cooking using the Su-Vid technology.
I have confirmation. A man wrote to me in a personal note and asked what is better for a sous-vid to buy, either a Shteba pressure cooker, or a Su-Vidnitsa. For him, the accuracy of the temperature of 1 degree was important, since he has been cooking for a long time and already knows all the subtleties.
So, I wrote all the charms of both pressure cookers and sou-vidnits, focusing on the heating method, because they still have a different algorithm.
He phoned the chief engineer of Shteba in Germany, who confirmed that it is better to use a special device for sous-vide, because there are different temperature sensors.
And for this person it was very important.
But, for samples, you can also use the Shteba pressure cooker)
I hope she explained it clearly))

Oh, try it, the fruit is tender. The temperature should be set from 85 grams.

Masha, thanks for the information! Still there was where to put it without dragging it from place to place!
igorechek
Quote: Gibus

The only thing I did not find was an authoritative justification that it is safe from a medical point of view. (I mean all kinds of helminths). If anyone has met, please give me a reference to allay fears. I almost never use salt and do not use hot spices at all (my husband cannot), so for now I am afraid to use this technology ..
If you have patience for reading and a few clumsy auto-translations, then read 🔗
Tanyulya
Quote: Masinen

Tanya, look, Su-Vidnitsa has a more accurate temperature sensor, because this device was made exclusively for cooking using the Su-Vid technology.
I have confirmation. A man wrote to me in a personal note and asked what is better for a sous-vid to buy, either a Shteba pressure cooker, or a Su-Vidnitsa. For him, the accuracy of the temperature of 1 degree was important, since he has been cooking for a long time and already knows all the subtleties.
So, I wrote all the charms of both pressure cookers and sou-vidnits, focusing on the heating method, because they still have a different algorithm.
He phoned the chief engineer of Shteba in Germany, who confirmed that it is better to use a special device for sous-vide, because there are different temperature sensors.
And for this person it was very important.
But, for samples, you can also use the Shteba pressure cooker)
I hope she explained it clearly))

Oh, try it, the fruit is tender. The temperature should be set from 85 grams.
Mash, my husband never said: tastier or not. Yes .... different, but which is tastier .... I kept silent, I will try a number of products to understand the fundamental difference.
To buy a sous-vidnitsa and stick it somewhere ... it's difficult. On Thursday I'm waiting for an ice cream maker ... her dear still needs to be identified somewhere
Masinen
Tanya, the taste is completely different. Even at first it's hard to say which is tastier or not)
Yes, try, experiment)
I realized for myself that when guests are expected, I will do all the cutting on the table in sous-vidnitsa)
taty327
Girls, hello! And for the company I rode a la sous-vide to try, took a turkey breast, smeared it with a mixture of salt, pepper and crushed garlic, stuffed it into a new strong bag, tied it tight under water, filled it with hot water and put it on simmering for 4 hours at 65 degrees ... She took it out, put it in a pot of cold water, cooled it down. Now the meat rests in the refrigerator until the morning. In the morning I will cut it, I will report.
Until I liked everything, the bag did not break, did not untie, remained completely intact, I will not say that it was a lot of juice, it was thick. And Shtebochka's behavior is generally beyond praise - she looked quite often, the temperature was 64-65-66 degrees, only once showed 67, that is, everything is fine. When I was taking out the meat, I measured the water temperature - 65 exactly! Well, isn't our pan a clever girl?!?
I think it will not be salty enough, because I did not let the meat lie down, soak in salt and seasonings. Next time I will do it as for boiled pork: soak it in brine for a day or two. Well, okay, tomorrow I'll tell you what happened.
taty327
I am reporting.Wonderful, juicy meat, wonderful structure, but, as I expected, not salty enough inside, I was in a hurry, I was impatient, I was not patient enough
Su-Vid and all the subtleties of technology
Here is my turkey! The method itself is simply awful! Clean pan, no need to wash anything, beauty !!!
Marusenka, thanks for the magic pendal, effective! The husband appreciated, and this is the main thing when the main eaters are happy

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