Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking

[SHOULD]

I'm still reading the topic and think, do I need it or not? But more and more inclined to SHOULD!

Mashul, what kind of sauce are you making for the fish, I may have missed something.

Irin, I wrote it in the recipe)) cool sauce)
In a note
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=299009.0
In general, a recipe for a thermomix, but you can take a good blender and adapt it)

Girls, for those in the tank. Here is cooking in a vacuum bag at low temperatures ?? Do I get it right? Do you need to buy the packages separately? I can put 55C in Kukushka.

And the middle ones are the most comfortable. Here I ordered them in Yulmart.

Mash, do they still need a pump, or a vacuum sealer ?? You will not throw a link, what to look for in a yulmart.

Girls, for those in the tank. Here is cooking in a vacuum bag at low temperatures ?? Do I get it right? Do you need to buy the packages separately? I can put 55C in Kukushka.

Ksenia yes everything is correct, in vacuum bags.
Buying packages is not a problem, they are not expensive. But you need a packer.
Try a cuckoo))
But sous-vide will spend less electricity than your cuckoo in the same cooking time.
And here more volume of products is placed))

Buying packages is not a problem, they are not expensive. But you need a packer.

Mash, Duc that's just the point. As in that song: Everything is fine, beautiful marquise.

Ksyusha, complete with a packer there are bags of 2 sizes. Large and medium, I use medium. Today I bought myself another 50 pieces !!

Ksenia yes everything is correct, in vacuum bags.
Buying packages is not a problem, they are not expensive. But you need a packer.
Try a cuckoo))
But sous-vide spend less electricity than your cuckoo in the same cooking time.
And here more volume of products is placed))

And I took baking bags. And I did a vacuum in a deep bowl (I spied it in the Internet) until I remembered that my marinator was doing a vacuum. The only thing was that I tied the edge of the bag in a knot.

Bowl method:
- we put all the necessary products and seasonings in the package;
- pour water to the top into a deep bowl or saucepan;
- we lower the prepared bag of food into the water almost to the upper edge of the bag. CAUTION! Water must not get into the bag. Air under water pressure is squeezed out of the bag from all sides;
- we grip the edge of the bag in our hand, raise it above the water and tie it in a knot. This method has never let me down.

When I’m too lazy to go for a vacuum cleaner, I do it simply: I put the bag on the table, and from the bottom edge of the bag with food I simply squeeze out the air with my hands, gradually, until the upper edge of the bag is collected in a tube in my hands, I tie the bag with a knot or thread - done! Time for everything - about everything - a few minutes
But nevertheless, it is impossible to pump out the air very strongly, otherwise the bag will break during cooking - after all, the meat increases in volume during cooking at the very beginning

Svetik, but at the same time Tatiana-Admin has a packer))
All the same, without it you will not achieve the vacuum that you need. Yes, and quickly and cleanly)) and he also knows how to solder packages))

When I cut a large bag into two equal parts, I need to solder one part to get the package))

What if you don't like that taste? And what to do with that packer? Will it lie and make an eyesore? It's better to try it so that you know if you like it or not.

What are you doing, the packer will always be in business. Pack the berries and freeze for the winter.Mushrooms, homemade smoked meat.
It will definitely not roll around !!!

What are you doing, the packer will always be in business. Pack the berries and freeze for the winter. Mushrooms, homemade smoked meat.
It will definitely not roll around !!!

and how I still live without him. And the sales didn’t think it would be enough. And I freeze berries with mushrooms without it.

I also ice it that way. But during storage, snow appears. In a vacuum, what is done will not be. And the space will take up less.

I also ice it that way. But during storage, snow appears. In a vacuum, what is done will not be. And the space will take up less.

All right there will be no freezing !! forgot to write)

In a vacuum bag in the freezer, no odors will leak out. I just want a vacuum cleaner for this for a long time, but they were all very expensive. And when it comes to Profi Cook, the price is quite tolerable, only our packages for profiling are not very cheap - 50 pieces is a quarter of the cost of the vacuum apparatus itself ...

And to Profi Cook there are packages, it is written on them that for products.

Yes, and it says that you can heat it up in the microwave. Those they are designed for temperature and not dangerous)

Mash, I looked at your meat recipes and I also want to give a tip to the juicy meat so that

Can I put in my five cents? I once read on Cooking that if a piece of meat, chicken, or parts of chicken is put in a cold brine (2 tablespoons of salt per liter of water) for a day or even more, then a large piece of meat is salted and becomes juicier. I started doing this, I like it. Sometimes you buy meat, there is no time to cook right away, I don't like frozen meat - this is a way out for me

I made the meat in potatoes - it turned out juicy, but there was one lean and always prepared so dry before this method.

Thank you Light, I read that you can keep it in brine. And in the marinade you can.
But it is not necessary with a souvenir, although it all depends on one's own taste.
I bought a large piece of pork carbonade and I want to vacuum it.
But a kusman like mine will have to be staged for the whole night.
In general, I planned to fry it on top and spread it with spices and cook it. I think it will fly away)
Maybe I'll shove it into the brine, I need to think)

[Spiced Pork Carbonate]

All the same, I cooked the meat)
Spiced Pork Carbonate
The recipe is here
Spiced Pork Carbonate
I didn’t make or keep any pickle or pickle, maybe I wondered if it would be possible without these aids.
The piece was about 800 gr. I was preparing all night at 65 degrees.
In the morning fragrant meat was waiting for me !! Girls, well, it's a pity that so far no one has a sous-vidnitsa and so far no one understands me fully !!
Tasteful sensations from such meat, you are shocked that meat like carbonade can be so juicy and tasty.

In the context, look at the structure of the meat, it is not dry, but juicy.

Girls, maybe someone has an idea or maybe someone is interested in cooking something in Sous-Vid.
I will cook, just write your wishes))
I'm waiting for ideas)

[Turkey fillet with Bechamel sauce]

Since no one had any ideas, then I did)

I cooked
Turkey fillet with Bechamel sauce
Recipe
Turkey fillet with Bechamel sauce




Cooked in sauce for 5 hours at 65 degrees.
The turkey meat turned out to be very tender and tasty !!!

Can a hotter vacuum sealer be used?

For more than a month now I have been choosing kitchen appliances. At first I steamed with yoghurt, changed 4 pieces, but all of them are not universal, because you cannot set the temperature required for bacteria, and as a rule they overheat. Then I wanted a multi-cooker-pressure cooker with the function of making yoghurt, but after studying I realized that since I can be said to be a gourmet, I don't need a pressure cooker at all, and there are no full-fledged yogurt on our multicooker, this is more of an advertising move, because even with the most sophisticated, the temperature is regulated from 40-50 degrees in steps of 5-10 degrees, which in fact should be forgotten about the right yogurt. We also don't like these thin coated bowls in our multicooker; it is not yet clear how harmless these coatings will be and how they will react with food when heated ..
Then the slow cooker caught fire ...Bribed by the fact that there is a ceramic bowl and you can attach a thermostat, and then precisely regulate the temperature, i.e. You can get a yogurt maker and a slow cooker maker in one bottle. But there is a drawback - when you need to do something quickly, like in a multicooker, it is impossible to do it. And having sorted out and looked more closely at all these slow cookers (Kenwood 707, 568, Atlanta 598), their quality, frankly speaking, I no longer wanted to buy them.
I am a technician by education, and I do not see any problems to implement everything in one device, but for some reason this is not specifically set by the manufacturer. I don't want to clutter up the kitchen with new appliances that will duplicate each other's functions, and there is already little space.
I began to rummage further in search of my universal device, until I came across the Steba DD1 slow cooker, slow cooker. They practically tried to implement what I was talking about, but not quite ...
There is a steel bowl, and not a Chinese one with a non-stick coating, i.e. less harm to health. You can adjust the temperature from 30 to 80 degrees with a price step of 1 degree, that is, you can make the right yoghurt and use this device under a dish.
Plus - you can quickly cook food when necessary, like in a multicooker, and at the same time combine the functions of yogurt and a dish. Since besides the fact that I like to eat well, I also follow healthy food. And this appliance does not have a bowl with a Chinese non-stick coating, which is in most multicooker.
Minus - although there is a slow cooker function, it cannot be called that classically, since there is no main element of the slow cooker - a ceramic bowl.

Questions: Given the above,
1) Is it possible to turn my planned Steba DD1 multicooker into a full-fledged suvid? After all, it has temperature control with an accuracy of 1 degree.
2) Do you think that the bags in which you vacuum products for suvid will subsequently turn out to be harmful when heated and in contact with the product?
I don’t really trust the packages, especially if they are subjected to heat treatment. They can release carcinogens, and harmful substances, like the Tefal non-stick coating, or plastic containers for liquids, or plastic toys for children, which were banned in Europe ... With bags in a few years it may be the same. Maybe you should cook in proven materials that are time-tested and are guaranteed not to emit harmful substances for the body, such as glass? There may be other materials, but so far only this one comes to mind.
3) Can you cook in glass, will the process be the same? How to do it?

Can a hotter vacuum sealer be used?

These packages are not suitable for the device, as this is a zip-lock package. And here's how by themselves can be used. The only question is, can they be heated?

Man, welcome to the topic))
About the Shteba pressure cooker and its use for sous vide. Honestly, I have not tried it, I also have it. But I think, why not try it, the only steel bowl will take longer to heat up and this must be taken into account. And the sous-vide will take a long time in the pressure cooker.
It was more convenient for me to have a separate sous-vidnitzer, because the Shteba pressure cooker is constantly cooking something)
But if you are yourself, then it may not matter for you)
Regarding bags, these bags can be heated and do not emit harmful substances.
I have such packages and, accordingly, a packer from the same company

Here he writes in black and white

Man, welcome to the topic))

Thank you

About the Shteba pressure cooker and its use for sous vide. Honestly, I have not tried it, I also have it.

Oh, then your experience would be perfect for me, because you can evaluate my choice from a practical point of view.

But I think, why not try it, the only steel bowl will take longer to heat up and this must be taken into account. And the sous-vide will take a long time in the pressure cooker.

Well, what does it take for a long time ..., this is not a problem, because I wanted a slow cooker, and there it is even longer, so I'm ready for this for now. I just need to adapt and correctly plan the time, and a delayed start in the pressure cooker will allow me to do this.

Having studied the forum on the DD1 pressure cooker and this one, I still did not understand if I could fully make a yogurt maker from this multicooker. Although there is a temperature adjustment up to 1 degree, how much does it really hold the desired temperature? I just read on another forum, although the multicooker allows you to adjust the temperature up to a degree, but in reality there is a spread of up to 10 degrees. How is DD1 really?
Indeed, in fact, this precise adjustment is also needed for the suvidnitsa.
And what is the complexity of the steel bowl? There you can also change the steel bowl to a non-stick one, it will probably heat up faster.
PS: You would also have made a ceramic bowl for it, then it would have turned out to be a full-fledged slow cooker

Regarding bags, these bags can be heated and do not emit harmful substances.

This is all understandable, but Tefal was also a good coating for a long time, until it became known after a long time that it emits toxic substances when heated, or also with a container for water, or plastic for children's dishes, which was used for a long time, and then became relatively recently harmful and banned in Europe ...
I have no doubt that these packages will also become harmful after some time, because this is essentially a product of oil refining. Here again, there is more confidence in the manufacturer and it can happen like with Tefal ... if a hard coating turned out to be harmful when heated, then this polyethylene can turn out to be so. That's why I asked about alternative cooking containers. What are the options?
I suggested glass. What alternative is there, has anyone thought of vacuum cooking in glass?
On the one hand, this is convenient - you do not need to constantly buy packages, and on the other hand, they are reusable, even eternal, or rather, until you break the container. And also it is environmentally friendly and time-tested. Of course, there is a minus - the volume, but if you pick up different containers, it may not be a problem.

PS: Although this is not quite on the topic, I decided to ask you so as not to register in another forum ... I still do not understand why DD1 has models with and without a timer, although in the name they are both DD1 Eco, and on the manufacturer's website, including its catalog, not a word about the timer. Maybe models with a timer are fakes?

About the temperature the pressure cooker keeps. Just yesterday Marina Mar_k measured the real temperature. Read in that thread (I can't give a link, I'm writing from a tablet).

Man, see the model with a timer was produced for Russia, because our users want a delayed start.
I have a model without a timer, but I never use a delayed start.
In general, the pressure cooker is very good. I can't live without her. Everything is simple in it, the valve is easy to clean, there are no problems with errors, etc.
Regarding the temperature, yesterday they measured it on purpose to find out if it was possible to make yogurt,
The conclusion is this, a deviation of 1 degree. But heating is cyclical, and not constantly like in a yogurt maker. She heated those and turned off the sensor, as it cooled down, then turned it on again and heats it up.
In general, mine just keeps the temperature, maybe I made kefir, and kefir needs 30 grams.
I advise you to buy the DD1 Headquarters, well, it is very good.

Yes, and once again about packages, we cook at Low temperatures 60-65 for meat or 85 for vegetables, and fish is generally 55-60 degrees. Therefore, at low temperatures, the packet will vryatli emit harmful compounds. Everything can be 150 and higher.
Regarding Teflon, it releases harmful compounds at temperatures above 200 grams. those at 240. Below 200 nothing stands out)
Like this))

Yes, and once again about packages, we cook at Low temperatures 60-65 for meat or 85 for vegetables, and fish is generally 55-60 degrees. Therefore, at low temperatures, the package will vryatli emit harmful compounds. Everything can be 150 and higher.
Regarding Teflon, it releases harmful compounds at temperatures above 200 grams. those at 240. Below 200 nothing stands out)
Like this))

I know this, but Teflon is not as soft as polyethylene, and I specifically gave an example about plastic, which was banned, and also containers for liquid products, because they enter the process with the container and as a result, harmful substances are released .. Although initially everything was fine and was used for a long time ... Okay, one way or another, something else needs to be used as a vacuum packaging for cooking in a dish, so I asked about an alternative.
You never said - is there still an alternative to cooking bags in a suvidnitsa?

According to Steba SV 1 PRECISE and Steba DD1 - do they have the same temperature control, that is, do they keep the temperature the same, measure the temperature from the same places, or do they have a different algorithm?
According to the parameters, the adjustment accuracy of 1 degree is the same ...

PS: Ok, persuaded, I buy Steba, I will try to make a universal device out of it

[Mar_k]

Man, see the model with a timer was produced for Russia, because our users want a delayed start.
I have a model without a timer, but I never use a delayed start.
In general, the pressure cooker is very good. I can't live without her. Everything is simple in it, the valve is easy to clean, there are no problems with errors, etc.
In general, mine just keeps the temperature, maybe I made kefir, and kefir needs 30 grams.
I advise you to buy the DD1 Headquarters, well, it is very good.

Wow, the Russian market, that a delayed start was specially invented for us. I hope the model for Russia is no worse in quality and capabilities than for Germany?
Delayed start is very useful for long-term users.

Regarding the temperature, yesterday they measured it on purpose to find out if it was possible to make yogurt,
The conclusion is this, a deviation of 1 degree. But heating is cyclical, and not constantly like in a yogurt maker. She heated those and turned off the sensor, as it cooled down, then turned it on again and heats it up.

But Mar_k I was just describing a different situation, and her yoghurt did not work, because the fluctuations were more significant - at 14 degrees.

I put it on 38 grams, for 30 minutes. After 5 minutes, the unit gave me 52 grams. Fainting. As a result, the temperature on the surface is 45 g, and inside, as expected, 38 g! So the outside temperature from the inside is 7 degrees! Conclusion: everything is right inside!

Which can be harmful to bacteria. A fluctuation of 1 degree is a comfortable temperature for bacteria to multiply. Pulse heating for 52g. will kill bacteria. It will be necessary to come up with an environment that will make the heating of the yogurt more uniform.

And what is the temperature set in Shteba where is it measured on the surface of the bowl, near the heating element or ...? That is, how does Shteba measure the temperature, as a result of which it makes a decision for processing, that is, turn the heating on and off?

It so happened that Shteba's pressure cooker shows the temperature of the sensor. And the heating is cyclic.
And in the sous-form, the heating is constant, those she heated up to 50 degrees and keeps constantly 50 degrees.
With a watch it is as good as without a watch.

It so happened that Shteba's pressure cooker shows the temperature of the sensor. And the heating is cyclic.
And in the sous-form, the heating is constant, those she heated up to 50 degrees and keeps constantly 50 degrees.
With a watch it is as good as without a watch.

That is, the temperature control for the Shteba pressure cooker and the pressure cooker is different? I thought that even the element base was almost the same, with the exception of some details ..
How does the suvidnitsa manage to keep the required temperature, and why can't the pressure cooker hold it that way?

Surely not because water is used in the suvidnitsa, which neutralizes impulse heating?

I'm still thinking about versatility ... Is it possible to operate a suvidnitsa without water, that is, use it as a multicooker?
If so, will it be possible to fry in it?

Hello! Yesterday I put pork steak overnight, which, of course, I washed well, dried it with a paper towel, lightly sprinkled salt with herbs and garlic from the mill, and also lightly greased it with narsharab (pomegranate sauce), for 11 hours at a temperature of 65 degrees. We ate tonight, after the refrigerator.All the juice was gelled in the cold, the meat turned out to be similar to boiled pork, but softer and juicier. My husband appreciated it perfectly, and even praised it for buying a suvidnitsa. And my son really fell in love with eggs cooked at 62 degrees for an hour. Sorry there is no photo.

That is, the temperature control for the Shteba pressure cooker and the pressure cooker is different? I thought that even the element base was almost the same, with the exception of some details ..
How does the suvidnitsa manage to keep the required temperature, and why can't the pressure cooker hold it that way?

Surely not because water is used in the suvidnitsa, which neutralizes impulse heating?

I'm still thinking about versatility ... Is it possible to operate a suvidnitsa without water, that is, use it as a multicooker?
If so, will it be possible to fry in it?

If you want, tomorrow I will measure the temperature in the pressure cooker especially for you and write how it varies within an hour.
But I'll write in the topic about the pressure cooker, okay?

Hello! Yesterday I put pork steak for the night, which, of course, I washed well, dried it with a paper towel, lightly sprinkled salt with herbs and garlic from the mill, and also lightly smeared it with narsharab (pomegranate sauce), for 11 hours at a temperature of 65 degrees. We ate tonight, after the refrigerator. All the juice was gelled in the cold, the meat turned out to be similar to boiled pork, but softer and juicier. My husband appreciated it perfectly, and even praised it for buying a suvidnitsa. And my son really fell in love with eggs cooked at 62 degrees for an hour. Sorry there is no photo.

My husband has long appreciated it. And the son was put on a diet. So I do in sous-vidnitsa and meat and chicken fillet and turkey)
He even lost weight, otherwise the sports doctors said that he had an advantage.
So sous-vide is very valuable.
Thanks to the Steba company for making such a device as sous-vid available !!! Very cool stuff !!

If you want, tomorrow I will measure the temperature in the pressure cooker especially for you and write how it varies within an hour.
But I'll write in the topic about the pressure cooker, okay?

I look forward to! If possible, do the same procedure in the suvidnitsa.
Then you can accurately compare their work with the same parameters and the same environments, here's a test drive!

My husband has long appreciated it. And the son was put on a diet. So I do in sous-vidnitsa and meat and chicken fillet and turkey)

Yes, I read it ... Therefore, you want a suvidnit and a slow cooker and a yoghurt maker and a slow cooker in one bottle.

I wanted to make a universal one - I sterilized the milk, cooled it to 42 degrees in the same dish, added sourdough, and immediately set to cook.
No need to steam with sterilization of jars, etc. - everything is done at once and in one place ... It would be great if this would be possible either with a pressure cooker, or, at worst, with a suvidnitsa

[Masinen]

Masinen, tell me, how do the vegetables taste after cooking in a vacuum?

I cooked asparagus from vegetables, but I haven't tried others yet. But the asparagus turned out to be very tasty.

[Mar_k]

But Mar_k I was just describing a different situation, and her yoghurt did not work, because the fluctuations were more significant - at 14 degrees. Which can be harmful to bacteria. A fluctuation of 1 degree is a comfortable temperature for bacteria to multiply. Pulse heating for 52g. will kill bacteria. It will be necessary to come up with an environment that will make the heating of the yogurt more uniform.

Marina's yoghurt didn't work out for other reasons. The yogurt itself was not heated up to 52 degrees. And you don't need to invent anything. When you put the jars of yogurt in the bowl, pour water into the bowl. And the water keeps just the set temperature. When Marina measured the temperature of the heated water, she got a discrepancy of 1 degree.

I wanted to make a universal one - I sterilized the milk, cooled it down to 42 degrees in the same dish, added sourdough, and immediately set to cook.
No need to steam with sterilization of jars, etc. - everything is done at once and in one place ... It would be great if this would be possible either with a pressure cooker, or, at worst, with a suvidnitsa

You don't have to make yogurt in jars.Yogurt can be made directly in the bowl.

[masinen]

You don't have to make yogurt in jars. Yogurt can be made directly in the bowl.

I wrote that I want to do everything in the bowl - everything in one place so as not to steam separately with sterilization, overflow, etc., but if the temperature on the surface of the bowl is 52 degrees, and it doesn't matter what's inside, then it will kill all microbes on the surface , and on the surface, the yoghurt, due to the temperature rise, will turn into whey, but inside it will turn out, i.e. we get a liquid mass in the form of whey around the perimeter, and yogurt inside.

Okay, I'm looking forward to experimenting from masinen

Speaking of yoghurt, it can be made in sous vide Shteba at 40 degrees. I read that it takes only three hours to prepare)

Speaking of yoghurt, it can be made in sous vide Shteba at 40 degrees. I read that it takes only three hours to prepare)

Therefore, I asked you to do two experiments at the same time on a suvid and on a pressure cooker with temperature measurements in the same media ...
Since the parameters are the same, I do not think that the element base and control algorithm should be very different (after all, they are Chinese, albeit German), i.e. we will see we can see and objectively evaluate the difference in the algorithms of operation in both devices under the same conditions.

[masinen]

So I wrote that I want to do everything in the bowl - everything in one place so as not to steam separately with sterilization, overflow, etc., but if the temperature on the surface of the bowl is 52 degrees, and it doesn't matter what's inside, it will kill all microbes on the surface , and on the surface, the yoghurt, due to the temperature rise, will turn into whey, but inside it will turn out, i.e. we get a liquid mass in the form of whey around the perimeter, and yogurt inside.

Okay, I'm looking forward to experimenting from masinen

The cartoon itself showed 52 degrees. When measured, the water temperature was 38 degrees. Are you assuming that at 38 degrees inside 52 degrees is the surface temperature?

Speaking of yoghurt, it can be made in sous vide Shteba at 40 degrees. I read that it takes only three hours to prepare)

Mash! Most likely, yogurt is prepared from the ready-made sourdough in three hours. It is unlikely that sous vide can speed up the preparation of yoghurt. With all due respect to this device

Man specially for you
Temperature test for the Steba DD1 pressure cooker

Mash! Most likely, yogurt is prepared from the ready-made sourdough in three hours. It is unlikely that sous vide can speed up the preparation of yoghurt. With all due respect to this device

Zhenya, of course, from repeated leaven))

Man specially for you
Temperature test for the Steba DD1 pressure cooker

Great, thank you!
Now I know what and how. Since there are instances on the multicooker forum who came across this deviation of 10 degrees easily and such fluctuations occurred within an hour. Now I know what the standard should be
Can you conduct a similar test with a suvidnitsa?