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

Masha, it turned out very tasty, I did not even expect my husband is not a meat eater at all and he praised the whole dinner
I only suffered from the skin, I love it very much))), and she was a little fat

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.

Tell me, how many of these sausages can I make in a pressure cooker at a time? About?

[Lerusenchik]

Lerusenchik, I would answer you, but I can't, maybe I don't know what size the sausages were.

[Lerusenchik]

Lerusenchik
I did it using Lena-Kubanochka technology
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=417595.0
If I'm not mistaken, I got 8 sausages. Made in Su View Steba SV2.
And you can make bars for your capacity, but the size can be made different.

Probably I am writing in the wrong topic, but by what principle should I put slices on a sous-vide if I cook dd 2 in a pressure cooker? In the same place there is no water movement, respectively, in some places there will be "stagnation" of water and, accordingly, the temperature is not the same. .. At the moment, I have 2 pieces evacuated: one at 10: 15: 2.5, the second at 15: 30: 2.5. Can I make them in one bowl or in 2 passes? Turkey breast.

[Lerusenchik]

Lerusenchik, try putting 1 piece on the bottom of the bowl and the other on the steamer stand

[Lerusenchik]

Lerusenchik, I would put two at once, but not flat, but sideways. There must be a grate down so that there is also water below. Press down on top with a double boiler and pour water about 1 cm higher. Showed here.

I apologize if not quite on the topic. There was a question about sous-vide technology. I somehow unexpectedly got carried away with her, especially after I discovered that sous-vide is smartly done in an electric dryer. But the question arose as to the possibility of storing the finished product. For example, if the meat, cooked sous vide, is chilled without printing and put into the refrigerator (not in the freezer), how long can it lie there? In general, how do different bacteria react to a typical cooking temperature of 60-65C? This is not cooking / frying ... there is no danger from this side?

[Evgeniy]

Evgeniy, if you know English, then here on the link you can read about safety and danger and there is a lot of useful information there 🔗
Thanks SD for the link!
And there is a lot of information on temperatures.
🔗

Thank you very much!

sous vide is gorgeous done in an electric dryer

how is it in an electric dryer?

[Olga]

Olga, well, it's like in the oven, the same principle))

[bc ----]

bc ----, Evgeniy, could show their dryer. I have Isidri, but I don't understand how to dry it in vacuum bags.

Eugene, could you show us your dryer. I have Isidri, but I don't understand how to dry it in vacuum bags

I have Sedona. But here the company is not important, the main thing is that it was a dehydrator with horizontal blowing and the ability to remove unnecessary tiers. Isidri, as far as I know, does not allow expanding the volume, I don’t know how with it. From more budgetary I know this https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=397515.0

And then, as usual - a package inside, 60-65C and forward. What difference does it make to a sealed bag, swim in water, or blown hot air.

well, it's like in the oven, the same principle))

By the way, I did not think. My oven allows me to set from 30C, I would have to put a thermometer in there and check the accuracy of maintaining the temperature. Sedona supports (checked) within 1-2 degrees, but there is no such confidence about the oven.

Girls, tell me who ever made a lamb sous look.What is the temperature and time? I read that in general, meat cannot be kept without nitrate salt for more than 4 hours. And in general, without nitrate salt, you can not make a sous look? Fear of germs

I often did it before, about 63-64 degrees for about 4 hours - depending on the thickness of the piece, as always)))
Marina always with something sour, usually pomegranate sauce.
Then grill for a couple of minutes.

[Irina]

Irina, Thank you. Need to try. And how long do you keep in the marinade? Or cook right away? And how does it taste better than the oven?

[Yulia]

Yulia, and you read the topic from the very beginning? What is sous vide? And with what it is eaten?
It's easy to ask, but it's not about asking, you need to understand the essence of the process. The topic contains a table of time and how it is calculated, there are my videos where I tell and show.
There is a ton of information on this process.

Nobody will tell you the time or the temperature, because only you can see a piece of meat.
And no one will say about the taste either, because everyone has different taste sensations)
So go and read))

[Maria]

Maria, read. It is clear that it all depends on the thickness of the piece. It's just that lamb, even in the usual way, is cooked in the oven for 4 hours on baking. But sous vid cannot be more than four hours, because then the bacteria begin to multiply and these are not just words. So I'm confused. There would be pork or beef, there would be no questions, because Pts like your recipes

[Yulia]

Yulia, where he writes that it is impossible, well, where.
Someone wrote this on the forum and went, a damaged phone. Also, someone wrote that the temperature of the chicken should be 90 grams, it's just ridiculous, it's a word. They took a thermometer for the oven and wrote off it, they say, since they painted it like that, then this is the truth. Yes, for the oven)
But when you cook at low temperatures, where do you get 90 grams from chicken)
Read on the Internet about sous vide, a lot of interesting information. Especially on American sites.
Beef is cooked for 48 hours and 72 hours.
So why not, I don't understand?

So, well, then you have to make lamb suvid))
Thank you

And how long do you keep in the marinade? Or cook right away? And how does it taste better than the oven?

Yes, in different ways, to be honest, when I will be honored in advance)) I can hold it, and most often right away.
Masha correctly says that no one sees your piece except you ... experiment
I like it more than in the oven or slow, but as they say, "all markers taste and color are different"

[Masinen]

Masinen, Maria, Can you please tell me if it makes sense to take the Shteba SV2 with an increased tank, or you can limit yourself to SV1. I am planning to cook meat, ham, etc. Thank you!

[Oleg]

Oleg, I would not say that there is much more volume there than in SV1.
BUT for SV2, the temperature is set in increments of 0.1 g and an error of max in 0.5 g

[Masinen]

Masinen. Thank you Maria! They just have a price difference of 10 thousand rubles. so, I don't know, is it worth it?

[Oleg]

Oleg, if you are going to seriously engage in suvid, then take 2 model at once, maybe in some recipes you need to stand the temperature with tenths of degrees)

It seems like model 2 cost 16 thousand, which is more?

Twenty, alas

Stunned! is it on Ozone? I'm even afraid to look.
They looked at Avito, suddenly someone new is selling.

Thank you, dear moderator !!!! Today I finally received my SV2 Headquarters. I was already desperate, and decided to order for 20 tyrs. But you, like Asol for the sailor, gave hope. And I did find it at 003 for less than 12 tyrs. Until I received it, I didn't write, I was afraid to jinx it ... And now that's it, it's mine. Whoever needs it, there is still there at the old prices. And comfort is a new price. THANK YOU

[Oleg]

Oleg, Congratulations!!!! of course nice to buy at the old price, I really understand you !!!
Be sure to share your impressions later!

[Masinen]

Masinen, Mashun, as you think, can be vacuum packed in the oven. I want to cook a piece of pork, my oven will just be heated to 80 grams. or not worth it?

[Catwoman]

Catwoman, Can!!! Do not be afraid!

Ay, thank you dear! The eldest daughter doesn’t eat sausage, give her it softly for bread. So I thought, since the sausage is being prepared, add a piece of pork to it.

Then I expect a report from you !!

Leeeeen, what happened !!!

[Samopal]

So today I received a sous vidnitsa Steba SV2, such a neat and straightforward sister, my younger brother Rolsen. 7 days passed from order to receipt, delivery from Moscow by a transport company, only 12193r. So, if there is a desire and opportunity, order at
Thanks to Oleg Samopal., that he shared in the topic.

[francevna]

francevna, Alla, congratulations !!! Yes, it is very compact !! And the price, so generally

First impressions of Su Weed.
Before spending money on Su Vid and a vacuum cleaner, I read all 58 (at that time) pages of the topic. Then a few more topics from the Internet, a book in English. (2010), book-table. Shteba. And for those who are thinking, I would like to add from myself that this food is different, the taste is unusual. I love experimenting, learning new things, so I think that I was once again lucky to experience new sensations, you always decide for yourself.
Now in order. I decided to cook cod fillet first. Made a marinade (I think any for white fish). I made with olive oil, soy sauce, honey, balsamic vinegar, dill seeds and dry dill, and some fish seasoning mixture.)
Fish fillet

smeared with marinade

Evacuated CASO VC200

and left for 4 hours in the refrigerator. Then in Steba SV2 for 2 hours at 56 gr.


But, in the future, I decided that the fillet was too thin, consulted the Internet, and turned it off after 1 hour. 20 minutes. Worms seem to die in 20 minutes, but here it is almost 1.5 hours.

While waiting for 1 hour 20 minutes. salted salmon (but that's another story)

Got it out of Shteba, the appearance has not changed.

I sent it to the refrigerator for the night (since it was evening and everyone had dinner)
In the morning, after opening the package, the fish looked like this

And on the cut so


The taste is unusual. Structurally, the fish was preserved, the color did not change. It looks like a pair, but dense. And there is an explosion of taste and juice in your mouth. She kept all the juice and shared it with the eater. Further new experiments.
If something goes wrong, comments are greatly appreciated. We learn from each other)))
francevna, Alla, congratulations. Dreams come true not only for Gazprom.

[Oleg]

Dreams come true not only for Gazprom.

Not in the eyebrow, but in the eye

Oleg, I can say that you are great! You've learned everything before embarking on this technology !!
When they start asking how long it is, and how much temperature, and without even reading the basics, I don’t understand such people at all. Every step is important here, every degree.
Usually I send right here to the topic for education))

I myself constantly read and study American websites and different recipes. I discovered so many interesting things for myself. And the Americans just don't cook sous vide)

With the fish, you did everything right and reduced the time in time.
I like to serve fish right away while it is warm, especially red fish, which is expensive now
By the way, can you use a cod recipe? We don't have it yet.

I especially love red

An acquaintance came to me from Arkhangelsk, and so he brought a red one. They have 2 times cheaper. But far from us. H-yes

As the price for it soared, so the hand does not rise to pay so much, it is already scary ((

I'm hitting rainbow trout now. I buy in the Metro. She is already there without any losses.
And the red one must also be bought. And then I will forget what it is

[Maria]

Maria, Oleg, Thank you for your congratulations.
I really want to introduce my loved ones to sous vide food, no one has even heard of it.
I will learn to cook and introduce others.
Oleg, be sure to draw up a recipe, you have it already ready.

Maria, a few years ago, bought a 7-section freezer, then a huge Panasonic. But when I retired, I realized that it is more profitable to buy fish in bulk. Pink salmon, herring, mackerel, squid are packaged 20-22kg. I bought a large chest freezer. The fish is dry-frozen, after thawing there is no liquid, they freeze it right in the sea on the ship. I bought pink salmon, which was caught on August 15, and on September 14 I was already at home.
How well the vacuum cleaner helped me out, the fish is in excellent condition. And all thanks to our forum.

Here I am with my report.
I marinated a turkey fillet a few days ago. The usual marinade - soy sauce, a little salt, pepper, a mixture of peppers, a little lemon juice, added a teaspoon of dried parsley and dill. There were some other spices, but a little bit of everything.I wanted to grill, but something started to have problems with pressure due to early spring, and the meat lingered in my refrigerator for two days. And then the mood changed dramatically - and I decided to see the fillet in the Steba SV2 sous vidnitzer.
I put the meat in a bag, distributed it so that the thickness did not exceed 2.5 cm, and vacuum it.

I put the bag in a sous-vid, having previously set the temperature to 63 degrees and the time to 45 minutes + the time for heating the water to the desired temperature. Since I poured hot water (time was running out), I added 5 minutes for heating. I got it right.

After 45 minutes:

Ice shower

And in the refrigerator.
In the evening, this is such a yummy

This is something! Both cold and hot, even without grilling, it is very tasty !!!

Many thanks to Mashenka Masinen, the store for a pleasant price for the device, and to everyone, everyone, everyone who shared their impressions of the technology and Steba sous-vidnitsa!

[Belka13]

Belka13, Olya, thanks for the informative report !!

always nice to buy at a nice price)))
Congratulations!!

[Belka13]

Belka13, Everything is super appetizing. Nice and cool
And my CASO VC200 does not evacuate containers (there is no suction from the pimp for the hose). I gave it for warranty diagnostics and the Steba device was idle for 2 weeks, it was fidgeting. Next week, maybe they will return and then I will also please with a report

[Oleg]

Oleg, so can it get clogged? have you checked?

[Masinen]

Masinen, Samopal, Thank you! I liked it the most. I saw it in the pressure cooker and in this device (only chicken breast), but this time it worked out super well.
Masha, did I choose the right time and temperature?
Oleg, speedy recovery to your device!

NOT, Steba works, but CASO does not draw air from the hole, which is intended for evacuating containers. I gave it to the service for diagnostics. Wednesday expires 2 weeks. Should return. I always hope for the best.

[Olga]

Olga, Yes, good)))
Oleg, Yes, I asked about Kaso, but the main thing is to do it)))

[Maria]

Maria, Sorry, I didn't understand. Didn't check, it was necessary to blow it, yes. Well, what's already here, he's already in the service ... It's about me now