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

[Maria]

Maria, good recipes you already wanted such a ham.

[Alexei]

Alexei, Thank you))
Try it, it turns out a 100 percent ham. My mother-in-law appreciated it very much, said that in her youth, when they lived in Croatia in Zagreb, that was exactly the kind of ham that was. She said that both taste and aroma are from her youth))

This is the only piece of the neck that I kept for three days and cooked for 63 grams for 6 hours.

[Maria]

Maria, tomorrow I'll buy nitrite salt, otherwise I don't have it.
Without salt, it will probably turn out a little differently?

Proficook sous vide video

Chicken breast SousVide with Parmesan according to Onegin (Steba SV2) (Masinen)

Girls .. I mastered the whole topic! In general, beauty! While I am doing, unfortunately, in a slow cooker (((While the experience was with fish and turkey breast ... Very unusual! The fish has such a rich taste ..
In the fall, I'm thinking of buying myself a separate unit for sous vide. While I think which SV1 or SV2.
Can you ask a question? I didn't find it in the recipes (or didn't look well) ... Chicken liver at what temperature should I do? My thoughts so far 65.

[simonaland]

simonaland, Evgeniya, buy SV2, and then you will feel the difference with a multicooker.
SV1 is also a good machine, but as for a beginner, and you already started with a multicooker))
Well, look at the money, maybe the price is different for them.
In SV1, you can make yogurt, and all sour milk, and SV2 only for suvid, since the structure of the devices is different)

Chicken is prepared:
white meat from 60 g-75 g
red meat from 65r -75gr
well, I think the liver can be like red meat))

There is a yogurt maker for yoghurts) you can make sour milk in it .... Why is SV2 not suitable for this? Is it because of the pump?

I even found the recipe on the forum already) There, beef was cooked at 62 for 1 hour.
You have to experiment with one word)

[Evgeniya]

Evgeniya, beef liver and chicken, different things, especially for cooking at low temperatures.

Beef is cooked at lower temperatures than chicken and pork.

The SV2 has a pump for circulating water, like in a Jacuzzi, and the internal structure of the apparatus is completely different. The SV1 has a removable bowl, like a multicooker, while the SV2 has no bowl at all.

Thank you! did not take into account that chicken is not beef ...
While the cooking list is so long ... that until I reach the liver. Then I'll tell you what happened)

I have a question: has anyone used the Laxa-nit-10 curing-nitrite mixture? I understand it with the addition of salt and a little nitrite salt. How can she salt the meat? Like regular salt? And then in the warehouse, my aunt was very clever in telling, and said that it was necessary to calculate.

[Alexei]

Alexei, this is the salt with the addition of sodium nitrite.
Calculate depending on the content of sodium nitrite, somewhere 0.6 per 1 kg of salt, somewhere 0.4% per 1 kg of salt.
Those from 20 grams to 30 per 1 kg of meat.

[Masinen]

The mass fraction of nitrite (E250) is written,% 0.85 + -0.05 salt 99.1
This is about 85 grams per 1 kilogram, do I understand correctly?
or 9 grams

Added Monday 01 Aug 2016 03:50 PM

Masinen, 15-20 grams per 1 kg of meat, do I understand correctly? And a simple salt should be added more?

Then, your salt should be put in less. Tk salt has a higher content of sodium nitrite per 1 kg of simple salt. 15-18 gr
If you lack salt to your taste, then calmly add just more salt, the usual ones.

[Maria]

Maria, for 1 kg of meat 15-18 grams of this salt.

So far, I only dream of a separate device ... I don't know WHO gave the recipe ... but God, it's SO delicious
Duck breasts ... I think I have never eaten anything tastier in my life
They ... they ... they are so ... that you can only eat them. Now I want to make a sauce like lingonberry and pick up a garnish so that the taste does not overshadow

I have seen the underparts here. It turned out deliciously

[Chionodox]

Chionodox, what a belly, mmmm, still smoke and in general it would be super !!

[Maria]

MariaLast time I made a round roll, smoked it. It was very tasty. It's a pity that I didn't have time to photograph. Did it for my dad's birthday. So dare everything at once. Take pictures and there was nothing already

[Chionodox]

Chionodoxhow did you make the roll? otherwise I have a piece of bacon too ..but I can’t think of how to do it. Do you need to salt a few days first or cook right away? And what is the temperature (I think 60) and time (6-7 hours)?

[Evgeniya]

Evgeniya, I salted the belly, pepper it, sprinkled it with dry garlic. Sprinkled lightly with gelatin so that it would stick well. I folded it in half, vacuum it and put it in the refrigerator for 2 days to soak it. And then I cooked in a cartoon on a heated night. Well, this just turns out to be 8 hours.

Added on Monday 08 Aug 2016 11:08 AM

Alexei, already wrote. And the skin turns out to be so soft. My husband loves to gnaw such

[Chionodox]

Chionodox, and how many degrees do you have heating?

[Alexei]

Alexei, well, somewhere 70 degrees, plus or minus 2

[Olga]

Olga, I will also make such a dish, I will just test the nitrite salt. And then I bought it, but my hands have not yet reached
Did you fry it later?

[Alexei]

Alexei, did not fry. By the way, I also added nitrite (50/50). Therefore, the cut is so rosy

How long does it take for my bacon to ripen in the refrigerator?

And this is my pork neck) a little too salty (for me a lot of salt, but I eat everything that is a little salty, but my husband is fine)
From above, everything was burned a little with a burner (my husband was delighted with this process

[Evgeniya]

Evgeniya, and the recipe

[domovoyx]

domovoyx, here I took in recipes. Pork neck 50/50 normal salt and nitrate + spices. 7 days in a vacuum became salted (it was necessary 5, but I left for the weekend did not have time). Then at 60 degrees for 7 hours, I lay a little in warm water, maybe put it overnight. Then shock cooling and refrigerated for a day. They opened it with a burner and burned it and this beauty turned out)
But I did it with nitrate for fun ... You can do it without it. The second such piece will be "browned" in the smokehouse so that it would be very beautiful

[Evgeniya]

Evgeniya, you did it according to my recipe)))
You did very well.

Pork neck using Sous-Vide technology (Steba SV2) (Masinen)

[Masinen]

Masinen, Yes Yes Yes!!! It is for him!
Only with garlic I was afraid to overdo it (so that the taste of meat would not overshadow it. I must put more next time.

[Maria]

Maria, and how many days do you need to marinate bacon with nitrite salt?

[Evgeniya]

Evgeniya, you can do it without garlic, you get very tasty too, a different taste comes out, try it.

Alexei, it all depends on the thickness of the piece, at least 2 days are needed. The brisket is not thick, so two days will be enough for her.
But I would cook it at 65 grams and the time must also be calculated by the thickness of the piece.

[Maria]

Maria, thickness somewhere 5 cm

Only with garlic I was afraid to overdo it

you can do without garlic

With the help of Larisa-dopleta, I now use dried garlic for sous vide. It turns out much better.

[Alexei]

Alexei marinate for two or three days, preferably three.
And calculate the salt per 1 kg of product.
Time for 5 cm writes 3 hours 20 minutes, but I would put 4 hours (excluding water heating)

Galya, I also use dried, very convenient))
But if you want to stuff it, you will have to take fresh, although sometimes fresh does not come out very well after a long preparation
Therefore, I sooo rarely shove them, or rather, I try not to use fresh at all))

With the help of Larisa-dopleta, I now use dried garlic for sous vide. It turns out much better.

Checkmark, this is not my submission, this is information from the founding professionals of sous vide, I read a lot of literature in English. But thanks!

this is not my suggestion

And I learned from you!

[Larissa]

Larissa, even a long time ago there was no recipe from you, or I'm mistaken

Summer, Alexey, dacha, grandchildren. I'm afraid there won't be an opportunity until October.

[Larissa]

Larissa, the cottage is good. Are you there until October?

Not really, yet - there, but September-October, too, will spend far from home.

And here is my brisket ripened in the refrigerator for 2.5 days and then cooked at 68 ° C for 4 hours in Sous vide Steba SV 200 Pro
Spices used: salt, black pepper, dried garlic and nitrite salt.

and further...

It turned out very tasty. The spices are felt very weakly (just right), although I added everything straight in my opinion a bit too much and thought that I had oversalted, but no, everything is super.

[Alexei]

And here is my brisket

Alexei, what a beauty! Today I will charge it.

Nice and tasty. Thanks of course to the forum and the participants for the good recipes.

[Alexei]

Alexei, it turned out very well, still get smoked and beauty)))

I want a smokehouse

[Maria]

Maria, me too, but there are options?

And to be honest, on the contrary, I'm fed up with smoked, now I like the taste without smoked more. Excellent brisket, Alexey!

[Alexei]

Alexei, very impressive cutter. I need to throw something in my mouth, otherwise I'll choke now

I report on the beef liver. did not work (((either it deteriorated, or I overdid the spices. I "overcooked" it (oversupplied). I will try one of these days to buy and make 1 more piece.
But now I know how to make pate quickly)))