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

[Galina]

Galina, I do in Štebik temperature 65 TIME 3 HOURS.

[Elena]

Elena, I also did 63 degrees in Shtebe, 3 hours. But you still need to look at the result. Add time.

Probably have to buy a thermometer. It seems to me that the temperature on the scoreboard and in Stebik is different.

Girls, what are the differences between version 1 and 2
1.size
2.degree step 1 and 0.5
3.no water circulation - there is circulation

like there is nothing more ... and how important is the third point, what do you think?

I have a temperature step on sv2 not 0.5, but 0.1.
Well, judging by the data of the Internet, sv2 really deviates less from the set temperature, that is, the thermometer is better

maybe overlooked with the temperature))) I'm very worried about the third point, how important is it?

[Mist]

Mist,

Irin, if there is circulation, then a more even heating and naturally less time is needed for the meat to be ready ..., yesterday I did the first time in Su-vidnitsa, the meat turns out to be tastier, tastier and surprisingly - cut, pink - as if it was not beef, but duck breast ... than just in a cartoon with an identically set tempo. and time ....

On the other hand, the suvidnitsa is not a barrel) there is such a depth that I suspect that there cannot be different temperatures there without circulation on different layers. I would not think that circulation is a very principled joke)

Thank you girls for the info, I'll think about which one to take)

and one more difference: the first suvidnitsa has a removable bowl, the second does not. I guess that it is more convenient to drain water from a removable bowl))) rather than tilt the whole bandura above the sink in order to drain the remains

But this is yes, it is important for me)) and the size suits me the first.

I just thought about the advantages of a removable bowl today. Sterilized eggs again today. the engine is already running - great. But 1 egg cracked and a little protein got into the water ... this is where the worries began - what if it gets into the pump ... the removable bowl is isolated from everything ... there you could not worry too much

girls, tell me, can you use packages from any companies? the main thing is to have ribbed inside, right? otherwise I want to buy a couple of rolls on Ali, but I doubt

I have a Chinese vacuum cleaner and Chinese bags. Even in a slow cooker I cooked in them))) everything is fine. On my bags it is written that they are thermostable, you can cook and freeze in them

I looked at the packaging of my own, they even have a Sous vide <100C marking, that is, they are suitable for suvidnits ... Well done Chinese!)
Just in case, I have bags and rolls of the Chinese company Aperts, certified according to EU standards.

thanks for answers!

[Liubov_Liubov]

Liubov_Liubov, the removable bowl is convenient, but the circulation is even better!
And on SV1 a step of 1 g of setting the temperature.

Ideally, of course, there would be circulation, and a removable bowl, and its drain hose)))

The bowl itself is quite light, draining without any problems at all, at least for me ... and I took SV2 precisely because of its large size and water circulation ...

and I took it because this is a new model)))

and I took it because this is a new model)))

Lyubash and this, too, I am such a person that I should have a "complete" and not a "half" feeling of happiness from a purchase, sometimes you take something, you think, I'll save money ....., and then you suffer ..... ..... so I'd better wait, but I'll take what completely satisfies me ...

[marlanca]

marlanca, and caso sv 1000 is also a decent device. There is a drain hose, and circulation, and the temperature is real

I also considered Kaso - I looked at the reviews. For many, the pump breaks down as soon as the warranty ends ... so I returned to Shtebe

Strange, but you can link to such reviews. There seemed to be one like this, and he was not from Russia.

[marlanca]

marlanca, and caso sv 1000 is also a decent device. There is a drain hose, and circulation, and the temperature is real

I watched it and was also embarrassed that the pump is failing, and there was more than one review about the pump, and in terms of dimensions it is very solid ...

[marlanca]

marlanca, well, I have not seen such reviews except one. If you see it, throw off the link to me in PM, otherwise it's like anti-advertising

I have not seen such reviews

These reviews can also be ordered from competitors. I trust only what is here, and even then I filter.

There is only one review on the network about the pump (Andy Shabelski), but mostly they write that it is terribly expensive.

Here's another chop and ham. The difference is that in connection with the last WHO report, a pinch of nitrite was put in, but there are 2 times more spices. Carbonade for 63 * From 4 hours, ham (minced meat + chicken breast fillet + sea of ​​spices: marjoram, basil, 4 peppers, chili, garlic, cardamom) for 70 * C for 3 hours. Everything was pre-salted for 2 days.

caso sv 1000?
or Steba SV 200 Pro?
What to choose?

[kolsasha]

kolsasha, Alexander, good question))
We have owners of Caso, but there are no 200 Shteba yet.

Thank you Maria!
I was surprised by the fact that with the best characteristics the staff is more expensive.

I have the very first Shtebovskaya suvidnitsa without a pump. I wanted to ask those who have a pump - does it not interfere much at night? Does it make any sound? Often you have to put it on at night (carbonate, tongue, etc.). There are no sounds in the apartment, sometimes you even forget that something is being prepared).

[Elvira]

Elvira, here I have the very first.
I have just the first of the first)))

That's also interesting about the pump.

[camil72]

camil72, Elvira, the pump works very quietly, murmurs to itself without disturbing anyone. Sometimes, passing by, I specifically listen - does it work, no?

Made a beef-pork sausage, nitrite salt, spices, beef casings. Evacuated for 75 * 3.5 hours. For me it turned out "acceptable", my husband said that it was very tasty.

[Elena]

Elenawhat a beautiful sausage !!! I want one too, but in more detail, how did I do it?

Review of sous vide Steba SV 2 + chicken breasts using sous vide technology

Girls, probably 100 times have already been written about this, but again a question. Tell me please. If there is a cartoon with a multipurpose, why do you need a suvidnitsa?

In the suvidnitsa, the temperature is more accurately set and there is water circulation

[Svetlana]

Svetlana, because the temperature sensors of the suvidnitsa work with a minimum error.

Obviously, you have to be a sous vide fan to buy a separate car. ) I'm, unfortunately, not a fan (
As usual, we will have a suvidnitsa for 60 euros in the German lead.

Sveta, if we sold sous vide for 60 EUREC, I would take it, even if I was not a fan.

))), what for ?
I only pretended to be a couple of times, well, normal, but I didn't get it. I did it in a cartoon on a multi-cook. Chicken breasts and pork.
So why do I need a witty? 60 euros - also money)
Brand, as usual, Silver Cross, 3 years warranty.

Mine really liked the sous vide meat. I am slowly thinking about buying the most budget model, but for now .... Most likely until spring.

Is there really a real difference in the taste of dishes cooked in a dish or a turbidity?

Light, the meat turns out to be more tender or something .... In any case, beef. I haven’t tried the chicken, so I don’t know the difference, but the brisket of 1.5 kg went away in 2 days, you can see there is still a difference.

I like to cook more in a suvidnitsa.
When she's not there, she cooked in the Shteba pressure cooker.
But nevertheless, in a suvidnitsa the meat comes out more tender, as Lena wrote.
And the chicken breast comes out more tenderly, I tried both here and there.

Thank you)) Boom to think.
I still have a vacuum sealer hack, I'll go to the topic of packers))