dopleta
Sveta, I have never covered it yet.
Lisichkalal
Larissa, thanks for the answer. So the problem is either in the device or in the chtol bowl? Is there too much evaporation due to the large diameter?
domovoyx
I also never closed and worked the device in an open container at different temperatures. Glitches have never been seen.
Lisichkalal
: girl_cray: I don't leave it open anymore, I wrap it up with a film right away.
domovoyx
Lisichkalal, you can adjust the lid or chopping board :-)
Lisichkalal
In my case, you can't leave a gap, otherwise the device gets wet and glitches. So I thoroughly tighten it with cling film and everything is ok.
Franky
Lisichkalal, Sveta, how are things, the magic wand is still alive, I hope? I then decided to put this device under the tree (the one with 900 watts_ wifi & Bluetooth, 129 euros in the German Amazon), on Monday they will deliver if the mail does not fail ... I have already purchased a duck breast for the first experiment and even installed the app.
Lisichkalal
Franky, hello alive, of course! I use it regularly on proven recipes. I didn't use wifi.
I still continue to cover everything with a film, so as not to glitch from the steam. It is a little tedious to switch to Celsius.
So about the duck chest
I have not been able to find a normal one for 1 year already! Not ready and that's it. Bloody and tasteless!
I buy in different stores and experiment. Horror! And I buy it not cheap! Absolutely not good for sous vid
Previously, no problem, I bought it for the first time and then everything is super. 57 degrees 3 hours and mnyam!
Now I'm not ready at 65!
Franky
Lisichkalal, Puzzled ... I bought today something like Italian, fresh (in the sense not frozen). Looks okay. Nearby lay "your" French - I didn't like it, I don't even know why. Already one size confused - half a kilo each. I wonder how much water there ... and there was a lot of blood already in the package.
And before the holidays, everything is filled up with birds in all possible variants, go figure out where the duck is from a decent family and where not.
57 degrees and 3 o'clock - is this a medium? I would like to be well done. Is it better to add a degree or time?
And another question: I have 4 of them - should I evacuate them individually or, say, 2 in a bag? To me - so far purely theoretically - it seems that separately it will be better / more reliable
Lisichkalal
About temperatures, medium and the rest are not for me: (I just found the optimal recipe and did it until there was a puncture with the meat. But I was more likely to be a medium.
This recipe is optimal for my daughter, she only ate this. But the adults also liked it very much. No juice, but juicy.
If I manage to get to the store on the 24th, then I looked at a straight super-duper brand. Buy and cook again.
It seems to me that if there is time and opportunity, then maybe try on 1 breast first?
And there it is to correct if that.
I cooked everything at once before. When I was confident in the brand and the result. Just in a zip bag that is heat resistant, and all the breasts in one go. I did not notice any difference to cook one or 8 in 2 bags.
Franky
Quote: Lisichkalal
then looked after a straight super-duper brand
tell me later!

In the meantime, on the Anova page, I found a very simple general rule for temperature and time (at least very useful for me as a beginner):

TIME: Determines texture.
TEMPERATURE: Determines desired doneness.

TIME
• The thicker the meat, the longer you should cook it.
• Cook time needs to be long enough for proteins to reach their target temperatures.
TEMPERATURE
• Lower temperatures -> more rare.
Higher temperatures -> more “done.”

In short, the thicker - the longer and the hotter - the "whiter".
Lisichkalal
Quote: Franky
In short, the thicker - the longer and the hotter - the "whiter".
I totally agree.
It's a little tricky to navigate at first. You need to experiment and find the best recipes for yourself.
I have a separate notebook where I write down everything that I cook.
For example,
chicken breast: 63 degrees 2 hours (try to lower the degree)
60 degrees 4 hours (super, but the fat breast has not finished cooking), etc.
And then always, before cooking, I look at my notes.
And so on everything that I cook.
Very tasty salmon!
Here are my entries:
45 degrees 1 hour, after a quick roast. Delicious!
For 1 person a piece of 150 grams is enough + salad with lemon dressing.
Somehow like this
Good luck!
Chaga
Quote: Samopal
And so I try to cook everything with Nitrite salt
What for?
Quote: Samopal
It is this mixture that allows you to suppress the growth of pathogenic bacteria, thus preventing the appearance of botulism toxins in food.
Sodium nitrite has a bacteriostatic, but not bactericidal effect. And the impact of sodium nitrite on different types of bacteria is different.
Lisichkalal
FrankyI also use the excellent Joule app.
Very comfortably!
Anova app is also downloaded, but I use the first one more.
Franky
Lisichkalal. Joule is a really great app, separate merci for advice!
I report:
1. salmon 45 degrees for 45 minutes: it turned out very tender, no longer raw, but I would add a couple of degrees to the trail. time
2. duck chest (large, almost 500 grams): 62 degrees for 2 hours - it turned out very well. Medium on the border with Well done, not rubber at all. Before vacuuming, I fried it lightly, and then at the end, of course. also
3. Roast beef (a small piece, 2.5-3 cm in height, approx. 650 g) - 59 degrees for 110 minutes - generally brilliantly turned out. Medium as the doctor ordered. Very delicate, juicy, but without blood already, a knife is practically not needed
In general, my first impression is this: only for fish, this device is not necessary, for poultry it is quite good and makes cooking easier, but for any "serious" meat it is a must have.

Anova itself is coolly made and almost noiseless in the process. In order to use Wifi, they, radishes, now really require registration on their website. The people on the forum there are outraged, but I don't think they will change that. I have only used Bluetooth so far, in principle this is also enough.
Akvarel
Girls, Happy New Year !!!. It is possible to buy a Su kind of stick or Su kind of a casserole. Which is better, which one to take?
dopleta
Galya, it's up to you to decide. I have both. You can take the "stick" with you and cook in different containers, which is convenient. But I also love my stationary one: I have it with a hose and a built-in vacuum. So I can't part with any of them.
Anna1957
And I have a question for those who have not only Anova. What is its advantage over other submersible analogs? Apart from Wi-fi and Bluetooth.

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