Belka13
Maria, another question. There's a decent chunk of pork belly. Can you try it in sous-vidnitsa? Or is it better to bake in the oven?
I also really love my packers! I'll take Sigmund to the dacha in the summer and leave Caso at home.
francevna
I simultaneously cooked 3 bags of pork and 1 bag of hearts. I put it on the wire rack, very convenient. For the first time, none of the seams came apart, the bags were different. The thickness of the meat was 3cm. Filtered water was poured, showed t 21.6 degrees.
I put it on 63 degrees for 4 hours. It turned out very beautiful slicing and delicious, no one believed that it was pork, the meat turned out to be white, and the texture is similar to ham. I was waiting for guests, I completely forgot about the photo.
I liked the heart too, but for now I put it in the freezer.
Very tasty and tender meat turned out.
Belka13
I am afraid that it will be difficult to chew the peritoneum.
francevna
Belka13, Olya, the bag did not pop up during cooking, because the water circulates or the weight was good.?


Added Saturday 12 March 2016 9:05 PM

This question interests me: is it possible to leave this water for the next cooking. It is absolutely clean. It's a pity to pour out so much filtered water.
Masinen
Belka13, Ol, is the pig's peritoneum so fat?
francevna, Alla, it's a pity that there is no photo. It's always interesting for me to watch the results of efforts))
francevna
Next time I will definitely do it. I plan to cook a lot of things.
Masinen
Quote: francevna
This question interests me: is it possible to leave this water for the next cooking. It is absolutely clean. It's a pity to pour out so much filtered water.

You can, I leave. Only the main thing is that it does not go bad there))


Added Saturday 12 Mar 2016 09:11 PM

Belka13, OL, my husband said that if the peritoneum is from a young pig, then it is soft.
And if from a giving birth pig, it will be tough.
Belka13
francevna, only the upper part of the bag tried to float, but I pressed it on top with a lattice.
Maria, yes, she looked now, from one side there is very little fat, and from the other a lot
Masinen
Belka13, Ol, did you make a peritoneum?
Belka13
Nope, Mash, I looked, there was a lot of fat on one side, about 4 cm, I didn't dare. And lard, even smoked, even salty, is no longer required by the body - warming has begun. They let it go for minced meat.
Masinen
I have a trout sous-vid today
57 g 1 hour 20 minutes with heating
Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking
Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking
walked the torch through the fast
Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cookingCu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cookingCu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking
Delicious!!!
Samopal
You have not only delicious, but also looks wonderful. You design beautifully and serve beautifully (in the sense of a good photo posted) BEAUTY
marlanca
Masinen,
Man, are you a fasting husband a fish? Or does he not eat fish?
Vkusnooo and with a burner it is also convenient and fast ...
Masinen
Oleg, thank you, I try to make the photo look appetizing

marlanca, Gal, he does not eat fish either, this week nothing is possible. This is my beloved
Of course, I support the post, but I can't eat anything, otherwise the wind will blow me away

I thought whether it was worth making out the recipe, like eating with salmon, but with butter, not lean.

Here is my burner)
Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking
Masinen
Sous vide neck, ham
how I prepared and placed the report in the recipe
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=439369.0
Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking
Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking

Bon Appetit!
gala10
Mashun, it turned out great! I read the recipe, I will definitely try to make it.
Masinen
gala10Gal, do it, I changed the technology a little and I liked it better. It turned out super!
The ham came out !!
Masinen
Suvid sv2 with a discount, 2 pieces on the varshavka metro
Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking
francevna
I cooked pork tenderloin in Su Vid Steba SV2, the weight was a little more than 2 kg, but I divided it into 2 bags, rubbed it with spices and a mixture of nitrite and rock salt. Wrapped it in a baking sleeve, evacuated it and left it in the refrigerator. Withstood only 12 hours, since my husband had a birthday every other day.For three hours the meat was warmed up on the table. Cooked at 63 degrees. 6h30min.
Chilled the meat in cold water. One of the bags came apart at the seam, so I opened both, drained the liquid. and put the meat in the sleeve in clean bags and put it in the refrigerator.
How surprised we were by the appearance and taste, we got a real juicy tasty ham.
The last time I cooked for 4h30min, it turned out tender meat, I really like it. The husband said that now there is nothing to bother with the ham, he likes it better.
Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking
Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking
Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking
Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking
Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking
Masinen
francevna, Alla, it turned out very cool !!
And I decided to temporarily not bother with the ham, but to do it as a whole piece, but I kept it for 5 days, try to hold it longer next time.

Today I received an order to make the neck a whole piece so that the ham comes out exactly.
Such a piece was dragged to me, huge)))
I will also cut it into two parts.
francevna
Simultaneously with the tenderloin in the third package, I cooked beef liver. It stood for 4 hours, then cooled it in water, took it out of the bag and put it in the refrigerator. I show it only in sliced ​​form, it is completely ready, soft, tender, but inside the ducts traces of blood are visible. And the blood did not change color in the bag.
The liver was cut into strips and frozen. I really wanted to check what it will be after freezing, whether it is possible to make such blanks, for me this is relevant. Defrosting in the room.
I made a salad from it, fried the onions and warmed up the liver, and when it cooled down, I added the rest of the ingredients. This salad was eaten first. So I cooked my heart.
Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking
In the photo is the liver.
I also wanted to lay the chicken breasts in the fourth package, but my Proficuk rebelled and had to steam it.
Masinen
And today I have ham / sausage again))
According to the recipe above

Used narrow Status packets
Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking
3 hours 65 g
Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking
Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking
Helen
Masha, here's mine, chicken! I also did it in narrow and regular bags ...
Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking

Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking
Masinen
Helen3097, The beauty!! We must also make a chicken!
domovoyx
Does any of the members of the forum have such a beast: Steba SV 200 Pro? I look closely at this su vidnitsa but there is no review and video.
Shtebovich
Alexey, you can focus on the reviews and review of Steba SV2, and the SV 200 PRO is an improved model. More volume, higher temperature accuracy, better water circulation and slightly different appearance.
domovoyx
I really wanted at least some video to be on this model. I now use Caso sv 1000. There water is drained from the hose, but in this one how? With your hands? Well, there are also nuances

The device is not cheap, so at least Steba representatives need to make a real video review. And then everyone is, but this one is nowhere to be found. And how should the client choose?
Shtebovich
at Shteba's hands. No plum.
domovoyx
S-t, can you make a video review?
Shtebovich
Alexey, there are no plans to review this model yet.
domovoyx
Quote: S-t

Alexey, there are no plans to review this model yet.
Very sorry. So I will buy again Caso sv 1000, the previous one broke.
Masinen
Alexei, why don't you want to risk it and buy Shteba, if you return anything.
domovoyx
I like Caso in terms of design, and there is already room for it in the kitchen, but under Steby it is necessary to condense (the kitchen is small).
Esvt
Quote: domovoyx

Very sorry. So I will buy again Caso sv 1000, the previous one broke.
Alexei!, what happened to the CASO SV 1000? Is he still under warranty?
domovoyx
Esvt, not completely broken (works), so purely cosmetic: the control panel on the right side leaves when cooking the shank at 85 ° C (not critical, but ugly) and so on trifles, under warranty, the supplier will replace it with a new or similar one. Caso sv 1000 looks beautiful in the kitchen, so there is no replacement yet. The packages that came with it in the kit (maybe I got it with a marriage) two times (a new package) broke at the seam (I cooked the shank at 85 ° C for 12 hours) and inside the center there was a beautiful bouillon :-). I washed the device with soapy water and no problem. The pump worked fine for me, even with a bouillon :-)
Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking
Natusya
Mashun, what are the widths of the packages? I want to glue from Kasovskaya film
Samopal
Today STEBA SV2 made me oh-oh-very pleased. I love to experiment and get new impressions. I got great pleasure from the taste sensations of the pork carbonate sous-vide cooking.
Made according to Maria's recipe.
I put a 1.5 kg piece in a Steba pan, since it is of a decent size, for 7 hours at t 65C.Before that, I smeared it with Dijon mustard, adjika, soy and Wutchester sauces, vacuumized it, put it in the refrigerator for a day.
The next day I put it in STEBA SV2.
After 7 hours I made shock cooling and refrigerated for a day. After opening the bag, a small amount of broth spilled out. They cut it up, tried it. They ate it. The taste is very unusual. Firstly, the meat turned out to be very juicy (before, when baked in the oven, my carbonate was always dry). Secondly, in structure, it keeps its shape very well, thanks to this it is easy to cut. Well, in terms of taste, this is something incomparable. I've never tasted such a treat before. I would definitely recommend it to everyone.
Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking
Masinen
Quote: Samopal
The taste is very unusual. Firstly, the meat turned out to be very juicy (before, when baked in the oven, my carbonate was always dry). Secondly, in structure, it keeps its shape very well, thanks to this it is easy to cut. Well, in terms of taste, this is something incomparable. I've never tasted such a treat before. I would definitely recommend it to everyone.

I only cook carbonade like this

Quote: Samopal
Today STEBA SV2 made me oh-oh-very pleased
I am happy every time when I cook in him / her)))
domovoyx
It would be nice to find the owner of Steba SV200 Pro
Masinen
Alexei, hopefully it appears)
domovoyx
Masinen, it's strange that no one has, it has been on sale
Belka13
Alexei, the price is a little scary
Samopal
Marinated beef this day. I will report back in three days.
domovoyx
S-t, but really why is the sv200 so much more expensive than the younger steba models? It seems that the differences are not very great?
Shtebovich
SV 200 with the PRO prefix ... other components, more volume, more precisely sensors, a different category of consumers (cafes, restaurants) Apparently so, and what the Germans have with pricing is difficult for me to answer. On the German Amazon, these models have a price difference more than 2 times.
And the lid of the SV 200 PRO is made of metal. This is a real designer find, and beauty is expensive.
domovoyx
S-t, but made in which country?
Shtebovich
China
Samopal
Prepared breakfast at Steba SV2. I prepared a recipe, although I realize that it is probably not new. But this does not make it less tasty.
Eggs Sous Vide (sous vide Steba SV2)
Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking

With this, that is, Su Vid, cooking, all useful egg whites are not destroyed. And the microbes completely die during this time.
Samopal
And today I'm bragging about the recipe Sous Vid beef, thin edge
Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking

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