We have had a suvid from Anov for almost 2 years, they wrote out delivery from America, at that rate and in a festive promotion, I got it for 4 thousand rubles, with shipment. Lucky! It was possible to choose an option for 220V, it is convenient. And then at home half of the devices on the American outlet.
Anova is good because there is an accurate temperature regime, an error of 0.1C and a forced fan, well, it fits absolutely any pan, even the tiniest one. Minus: there is no lid, if you cook for a long time, then the water quickly boils away, you need to add.
We use it every day: all kinds of meat, rabbit, duck, fish and even oysters, vegetables, fruits and crème brлеlée.
Cooking Black Angus beef steaks:
* medium rar at 54 ° C, and medium at 60 ° C, 60 min (easy to remember).
If you eat right away, then take it out of the suvid, let it rest at room temperature for 10 minutes, remove it from the bag, wipe the boom well. towel.
* And fry for 1 minute in a hot frying pan with butter, garlic, thyme / or on a quick grill in a dukovka 250 C. Browning exclusively for beauty, so that there is a crust and the smell of roasted meat. On top of beautiful salt, you can just coarse sea, and 2-3 turns of a chalk of freshly ground pepper.
* If you do not eat immediately, then shock the package with meat in ice water, full immersion. You can add a lot of salt, from 1 kg to the sink of water, then the water temperature drops below 0 C. Then put it in the refrigerator, freezer. Shock cooling so that the meat, while cooling, is less in the temperature zone of the dangerous development of anaerobic bacteria.
* Leaving the meat to cool slowly in the switched off suvid is not worth it. Although, anything happens, we forget to take it out right away, it cools down right in the pan.
* Therefore, according to the principle, the meat should be put into the souvid when the water is already heated to the required temperature.
* If you put a bag of frozen meat in the suvid, then you need to increase the cooking time. I usually set the timer at the moment when the suvid re-reaches the desired temperature after the food has been laid.
* Almost any meat (except rabbit) can be kept in suvid for 2-3-4 hours longer than the minimum. The taste does not change. The main thing is that the temperature is the same.
* In a rabbit, the meat becomes like a sponge if you overdo it.
Hope it comes in handy.
Added Saturday 14 May 2016 04:41 AM
I want to introduce my sister to the wonderful suvid, but it is expensive to buy and donate a vacuum cleaner + suvidnitsa set. I was surprised that the multicooker could be adapted for this. Already advised my sister.
I have a basic Redmond multi-cooker-pressure cooker. I did not even suspect that it is possible to play with the temperature of Simmering and Heating in other models.
Until now, the advice was, either in a cauldron of water and in the oven. Or watch with a thermometer on the stove.
Both methods work, but it is not convenient, too lazy to jump, then turn up the fire, then turn it down, add ice only.
My sister didn't want to join the party in any way.
Now I'll definitely persuade you.
Added Saturday 14 May 2016 05:22 AM
1) Marinate - vacuumize - cook - freeze.
2) Marinate - vacuum - freeze - cook.
* If you came from a store and are sorting bags with various meats, then method 2).
* If you cook one thing, then there will be no difference in taste, but it is more convenient to do it using method 1). So the dish is already ready for you, you can use it at any time. You can instruct your husband to warm up.
In addition, if you are not cooking for several months, then it is not necessary to freeze. A refrigerator is enough.
* If the tail of the package is left long, then after opening the same package, you can evacuate the same package several times, after cutting off a piece.
But do not skip the stage of blast chilling, do not leave to cool in the suvid. It is better to keep it at the desired temperature longer if in doubt about the time.
