domovoyx
kolsashaPerhaps, but I don't have it. 100℅ I will not tell
domovoyx
Something the branch is silent. Or does everyone cook?
Masinen
Alexei, yes, we have few Caso users, probably))
And a few more topics for suvid, so they write mostly)
Tyngysohka
Yes, it's a pity that the owners are few. The device is worthy. I enjoy mastering sous vide.
domovoyx In another thread I read that your device is broken. What happened? What was replaced?
domovoyx
Tyngysohka, has not yet replaced it, I think which one to take now. They sent it for a replacement, but it was as if the Chinese were sawing it out with a file, and gave it back. The build quality of this device is 2, and the reliability is 4.5 on a 5-point scale. Now it costs 31500 and it seems to me that the price is overpriced by 10 thousand.
Tyngysohka
It's a shame. And I really like the look and work of Caso. But for such a price, I would not have bought it.
domovoyx
Tyngysohka, works noisy
dopleta
Quote: domovoyx
works noisy
Noisy? Galina, what about you? I wouldn't say that about mine. Works at night, no one hears.
Tyngysohka
I also often put on the night in the kitchen. There is no door. I can't hear him from the other room. Well, if you just listen well.
domovoyx
And when I am in the kitchen during work, how the tractor worked
dopleta
What are you, Alexey? Yes, he was clearly out of order. Even very close to him I can only hear a very quiet hum.
domovoyx
dopletamost likely it is. I'm not directly saying that he is generally bad, but he does not pull at the price of 31500. Maybe the first devices were assembled efficiently, but then not. First of all, the appearance kills me. The second came a new one, sealed with a factory seal, and when I unpacked it, I found the device in appearance much worse than the one that I gave under warranty. It looked as if it had been "restored" at the factory, there were even traces of using sandpaper.
Esvt
Good day to all!
I can't say that my device is too noisy, but this buzz (water circulation ...) still annoys me ... I also have to choose night time for cooking or when I don't plan to stay in the kitchen for a long time. I like the device (especially - the delayed start, convenient drain, fast heating), however, there is nothing to compare with, since I have not seen the "live" operation of any other device (and I would very much like to compare ...) Cooking by the method " sous-vid "I also like it, although given my culinary abilities, I'm only cooking something very simple so far (but the" delights "that forum users make, in dreams .. and plans ....)
domovoyx
Esvt, now I'll buy myself some kind of device and then I'll write a detailed comparison with Caso sv1000
Esvt
domovoyx, Alexei! Yes, it's very interesting to hear a comparative analysis from a real user! I will look forward to it!
domovoyx
We still need to decide which one to take
Masinen
domovoyx, Alexey, take Shteba submersible already, I looked at it in Berlin in a hardware store, I liked it very much, it is assembled perfectly, it is so capital.
Honestly, I wanted to buy it, but my husband began to kick))
Although the price was less than the Moscow price, there were simply discounts on equipment. I liked a lot of things, I would buy everything, but there is not enough space in the car to carry everything
domovoyx
I recently saw a submersible Unold. The price of the issue is 13500. It looks like nothing.
dopleta
I saw them in America several models of different manufacturers and at different prices. Convenient thing.
Samopal
domovoyx, Shteba will soon have a new multi-souvid (for different sizes of pots). The photo is in the VK group today.
Or here, may the supreme cook forgive me
Caso SousVide Center SV 1000
Masinen
This new one looks like an American one.
Compact!
Samopal
Quote: Masinen
Compact!
Yeah, what to do then with the pan? Something I liked him. I must put in plans
Masinen
Oleg, I want this for a long time. I hope the price will be normal.
dopleta
Quote: Masinen
from this new one looks like an American one.
Yeah, looks like I saw similar ones there. I liked this:

Caso SousVide Center SV 1000
Masinen
Larissa, cool !!

Well, soon we will have finally)
mirtatvik
Oleg, Larisa, studied the essence of the issue of a submersible toy.For me, it is a great option, since it won't take up much space, and will fit for any volume. It's good that there is this forum, otherwise when would I have just found out about this little thing))) I definitely want such a device! Only the price of the issue is interesting. I hope that it will not cost like a wing from an airplane)))
And I also wonder if the finished product will be different from what they do in ordinary suvidnitsy?
dopleta
There won't be, Tanya! This is real sous vide. It heats the water to the required temperature and creates circulation. And any dishes are selected, of the required volume. Your task is only to put prepared, vacuum-packed food inside.
Samopal
Quote: mirtatvik
And I also wonder if the finished product will be different from what they do in ordinary suvidnits
And even from restaurant ones, if done according to technology, then for sure, it will differ only for the better. You just need to understand that suvid is still the right food. I cannot give analogs. Read on the website of Alexei Onegin - arborio, molecular cuisine, other founders. In my opinion, slow cooker and sousvid are the right food. For others, a raw food diet or vegetarianism. Therefore, to taste, the layman may not like it. But if you cook exactlyby technology, it is excellent. Michelin restaurant at home.
mirtatvik
Quote: dopleta

There won't be, Tanya! This is real sous vide. It heats the water to the required temperature and creates circulation. And any dishes are selected, of the required volume. Your task is only to put prepared, vacuum-packed food inside.
Why am I so hot?
dopleta
Otherwise, you wouldn't be here!
mirtatvik
Quote: Samopal

And even from restaurant ones, if done according to technology, then for sure, it will differ only for the better. You just need to understand that suvid is still the right food. I cannot give analogs. Read on the website of Alexei Onegin - arborio, molecular cuisine, other founders. In my opinion, slow cooker and souvid are the right food. For others, a raw food diet or vegetarianism. Therefore, to taste, the layman may not like it. But if you cook exactlyby technology, it is excellent. Michelin restaurant at home.
What is "molecular food" I know))) Am I a chemist or not? ))) I don't even doubt the benefits of such food. I'm worried about the taste, whether I will like it "to taste" (oil, as you know, is always oily) ...


Added Thursday, 09 Jun 2016 8:53 pm

Quote: dopleta

Otherwise, you wouldn't be here!
Close this forum immediately !!!! Turn off the Internet !!! Do auto-training !!!
Samopal
Quote: mirtatvik
I'm worried about taste
That's why I wrote ... I always love new sensations, even at 18 (just kidding). My wife didn’t like it right away, but how I began to cook correctly - to color, to age according to technology (and this is a whole science, and not all cooks use it, because nafik is long and dreary, when there are seasonings and you can quickly), season with sauces, then here everything started playing. (By the way, because it takes a long time, that's why it's expensive in restaurants ...) Now that's all we eat. And then I have it at first - I am an adherent of healthy food. And what's that? But over time, experience came to me, and in food and taste ...
Masinen
mirtatvik, Tanya, I advise you to try to make it in a multicooker on a multi-cooker or heated, and if you like it, then only then think about buying a suvid.

mirtatvik
Quote: Samopal

because nafik, it's long and dreary
T-ah-ah-ah! I, in my 95, (), but with my work, it is LONG AND MUTRICULARLY impossible)))) How long is the process going on? Or will I have to dance in the kitchen for a long time? I give my consent to the first one (I know that it will take a long time and I am ready for it))))) But the second one somehow did not occur to me.


Added Thursday, 09 Jun 2016, 21:10

Quote: Masinen

mirtatvik, Tanya, I advise you to try to make it in a multicooker on a multi-cooker or heated, and if you like it, then only then think about buying a suvid.
Maria, and at what temperature in a multicooker is it better to try to do it? Approximately how long is the meat done? Can I try to do it just in bags at first, or is it in a vacuum that the whole thing?
Samopal
TatyanaHere Maria answered you. No, not long and dreary for the house. I wrote (it is long and dreary when there are seasonings and you can quickly) for restaurants and catering... They cook quickly and with a lot of spices. But these are the culinary subtleties. At home, you usually cook like a regular meal. Read something else.
And you haven't read the last sentence - the MICHELIN restaurant is at home !!!!!!!
mirtatvik
Thank you, I will follow Maria's advice in the near future. First, I'll try to make the meat, and then fry it on the grill a little bit for beauty.

dopleta
Quote: mirtatvik
Can I try to do it just in bags at first, or is it in a vacuum that the whole thing?
Actually, of course, in a vacuum. But not having a vacuum device, you can also get out of the situation at first. First, you can immerse the bag with the product in water, the water will displace the air, and immediately close the zip. And another simple method, here I show in the photo. Insert a straw into the bag, close the zip, leaving only the straw, suck the air out of the bag and quickly close the zip. This, of course, is not a strict vacuum, but it will do!
Caso SousVide Center SV 1000 Caso SousVide Center SV 1000
Samopal
Larissa, Guru!
mirtatvik
Thank you, Larisa! For a small piece of meat, this is fine. And which temperature regime to choose? I have the simplest multicooker, without an auto-cook. Do you think the yogurt mode will work? Or "heating" as Maria says?


Added Thursday, 09 Jun 2016, 09:32 PM

Quote: Samopal

Larissa, Guru!

I never get tired of being surprised at her fantasy !!!
Samopal
Tatyana, Buy a thermometer (thermometer), better electronic. There are many different ones. Measure and adhere to the temperature tables!
dopleta
I will now PM you, so as not to load the topic with repeated repetitions, I will send a short sign, and then, if you understand that you need it, we will poke you into the literature on sousvide. OK?
mirtatvik
Thank you!!!


Added Thursday, 09 Jun 2016, 09:39 PM

Quote: Samopal

Tatyana, Buy a thermometer (thermometer), better electronic. There are many different ones. Measure and adhere to temperature tables!
I have three of them)))
domovoyx
Samopal, I wonder when it will be on sale
Samopal
I can here too. Topic in contact about the staff - 🔗, expand the topic about yesterday (from 09.06 competition). There is a link to this device. He's new. The price has not been determined, there is no description.
Masinen
mirtatvik, Tatyana, if there is no multi-cook, then Heating will come up, but no Yogurt)
But it is still better to measure the temperature, but usually there is no more than 70 grams.
Stebovich
Quote: domovoyx

Samopal, I wonder when it will be on sale

Alexey, expected in September. I don't have prices and full descriptions yet.
domovoyx
I'll try to endure.
domovoyx
And we saw exactly the same model as sv 1000, only the control panel was slightly changed and without the built-in vacuumator. CASO SV 900 is called. Cool model and a little cheaper.
Tempo
Tell me - is it worth contacting CASO sv1000? They offer used ones at a nice price, they swear in excellent condition ... They spit on the Amazon - both in US and German :( And it seems like Caso removed this model from production ... Is everything really so sad?

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