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

Girls, well, if it got up, then you can press "Stop" at any time I even canned blood from pigs for blood (will be on NG)

In general, I did not find information on Steba SV 50 and decided to try it myself.
They brought it in at 11 pm, but could not resist not to experience it.
There was a 1 kg piece. beef, I decided to make him a little crust in a frying pan in butter and then packed it.
All this could hardly fit into my largest saucepan, so I took a polypropylene container from under the things, wrapped it with insulation, like the kind that tourist rugs are made of, only twice thinner.
I put it on 58 gr. * 24h The container really swelled dangerously from water, since it is made of thin polypropylene, but there was no more suitable one at hand. It works quite quietly, it rustles a little.
There is really nothing to check the accuracy of the thermometer. There is an external thermometer with external probes that came with the oven, but it only has whole values, it shows 2 grams. less than Steba.
In general, something like this
,

Tell me, is Steba SV50 noisy? I now have Gourmia, half a year ago I bought it on e-bay for 99 euros, but I am very unhappy It makes a lot of noise and lies at a temperature of 2-5 degrees! Specially borrowed a laboratory reference thermometer to double-check. Here's a look at the Steba SV 50.

[heston]

heston,
We can say that it is completely silent ... as if it does not exist at all ...

1 Continuing experiment with Steba sv 50.
Duck fillet 58.5gr. 1,5 hour. After fried in a dry frying pan.
How delicious it is! But my family does not support me in this. Neither my wife nor my eldest daughter eat meat that is pink, they just refuse, they can't even look at me. The wife takes then and cooks for herself another 20 minutes! in a frying pan, I'm not exaggerating.
We sit and eat with the youngest child for a couple

I also adore sous vide duck breast And you need to accustom yourself to pink meat. Cook at 70C, and then imperceptibly and gradually reduce the degree to 55-60C. Over time, they will fall in love with juicy pink meat, and will not eat gray and dry meat, tested by experience

brought in chicken breast, smeared with salt + mustard + honey + a couple of drops of olive oil. lay in a container for 1.5 days in the refrigerator, ordinary salt. took out, vacuumized. for the sake of experiment, I added champignons to the bag, gave juice when cooking. the taste of chicken with a mushroom flavor melts in the mouth, very tasty.
60 degrees, time 1 h 20 min + 10 min for heating, poured hot water. further shock cooling, did not fry.
packages status, took from Masha in the purchase. cut into 4 parts, then one part in half, just for chicken breast
such pulled out after cooking. no photo yet, forgot

question: you can see pink streaks, is there little time or the temperature should have been set higher?

Masha, I assembled the device, I had to replace the hose, otherwise the air did not pass during operation, for some reason the hose bent after the shake

And I have a pork tenderloin

Pork tenderloin in Sousvide Steba SV-1 (Masinen)

I will review Steba SV50 soon

[Masinen]

Masinen, Mash, on OZONE discount on Steba SV50 - finger twitches: order, no?
Surely you have already played with her, what do you say - for the house, for the family, as they say?

[BlueOrange]

BlueOrange, did you manage to order?

[BlueOrange]

BlueOrange, I liked him. I did not regret that I bought it.
The only thing for me was the difficulty in getting used to the fact that there is no container, they had to pick up a pan, but in the end I found the ideal option.

I will not do a review in any way on sv50, very worthy suvid

I decided to write. I even signed up for this. Although I've been sitting here for 7 years. Silently))).

In general, as for the Steba SV 50. Fortunately, the experience is no longer small.
one.The control wheel "from the box" loosens, sags down under its own weight. The drum itself is bulky and uncomfortable. When adjusting by twisting, the temperature values ​​jump by + -0.1-0.5. When twisting and it is difficult to catch the desired value. Stupid design decision for the sake of.
2.800 watts is not enough, it seems to me. I warm vodka to 40 in a kettle. However, CB is not for the hasty. Okay.
3. The main problem of any submersible SV stick: packages with light vegetables float up. In addition, it is very difficult to arrange the product so that it does not interfere with the flow of water and "stands sideways", as it should be according to the canons. We have to collective farms in the basin tweezers for buns from the toaster and adjust the flow with a mini-pump from the xxxD cat drinker.

But, to the credit of Steba, the device is quiet, it drives water well in the basin and lies the temperature by no more than 0.3 degrees in the bowl from Redmond M70 (checked with a thermal imager).

Pork with curry, mulled wine and some other spices comes out very well (4 hours x 63 degrees). Homemade caramel made from honey, dry cream and cocoa (4 hours at 50 degrees) pleases me. Well, a lot of other things ...

Before buying 50, I cooked, like, SV in the oven, putting a bag in a pot of water. Comparisons with the real SV does not stand up at all. Uniformity - in that way - was never achieved.

P.S.
I took a device on Ozone for 13K. And not long ago I found an analogue on CU (a German online store widely known in computer circles): 1200, if not confusing, wat, without a defective wheel and with good reviews on YouTube (foreign language reviews and tests). At the current rate, about 9K comes out with delivery. By the way, there you can also get a CASO SV 900 for 17K. It's a shame.

[NalcoProxy]

NalcoProxy, Welcome !

The control wheel "from the box" loosens, sags down under its own weight.

It seems to sag, there is nothing like it on my copy.
Can I have a photo?

The drum itself is bulky and uncomfortable.

Well, I don't know, it's convenient for me to twist and I can catch the desired value.

About 800 W - heats water quickly, much faster than a stationary suvid)
Before that I had two stationary suvids.

Added Wednesday 01 Feb 2017 11:07 AM

I heat water up to 40 in a kettle.

I do not heat, but simply pour a warm one from the tap. The temperature shows 33 g, sometimes 35 g

It is difficult to catch a piece with a wheel. Even on video. If only under the macro ...

Tactilely it is felt that the wheel sags downward relative to the axis it rotates and rubs its lower edge against something inside the tunnel. If you lift it up a little, then the sensations from rotation are completely different.

I admit that I do not have the best piece-copy of the device. But I consider this wheel itself, as a teznological detail, an extremely controversial decision. Purely from experience with Japanese smartphones of the 2000s. In general, I am for the film buttons in the kitchen ...

Now I would definitely not take 50. And even his cooler brother for 8-9K with CU. Or CASO SV 900, or Steba SV 200 PRO. Hardcore only. And, seriously, I'm tired of putting oppression on apples-SV. For emerge.

But I am aesthetically pleasing. Sticks have their advantages. Compactness, portability. At least take it on a hike, if the car's battery is worthy.

P.S.
From the tap, I have water (a weak solution of alkalis, in fact, xxxD) is definitely cooler. I take water exclusively from osmosis in the kitchen. It's a pity for the device though. Water cooled to 20. But if you take it after a UV lamp, then - almost boiling water. Overdid it with power.

Masha,
Thanks for answering. I ordered it. Now I will read the recipes more carefully and try to cook using a new technology for me!
Michael, thanks for the comment!
It is important to listen to another opinion. And, since you are already making caramel, you probably perfectly understand the process and the disadvantages / advantages of the devices.
I wish you to find the one, your

Thank you. Nice ^. ^!
I will look ... It's not an easy matter.

By the way, a question. Who often cooks meat, isn't it scary to put on more than 4 hours without nitrite salt on hand? Well, as it were, the Germans and Americans are very frightening with butulin ...

[Michael]

Michael, I cook beef and chicken breast without nitrite.
Butulism, of course, is senior, but you can't cook beef in 4 hours

But I make pork for sandwiches and always with nitrite, I hold it for five days in a vacuum, and then I cook it.
BlueOrangeI hope you enjoy it))

Here's another chop, a quick photo))

[Masinen]

Pork with curry, mulled wine and some other spices comes out very well (4 hours x 63 degrees). Homemade caramel made from honey, dry cream and cocoa (4 hours at 50 degrees) pleases me.

It would be necessary to have a more detailed recipe

Added Wednesday 01 Feb 2017 01:41 PM

Masinen, we urgently need to run for meat. Stocks are over, but we are already used to our goodies, we need to quickly cook

[NalcoProxy]

homemade caramel made from honey, dry cream and cocoa (4 hours at 50 degrees).

NalcoProxy, Michael, share the recipe

[Chionodox]

Chionodox, Olya, I also do everything at home, there is always a piece of pickled in the refrigerator, so there is a reserve))

NalcoProxy yes, yes, recipe

[Michael]

MichaelI had a Steba SV 200 PRO. And she heated the water for a very, very long time. I then looked at the sticker and the volume is 600 watts in total, although they write 800. I constantly order and track on CU, so CASO SV 900 in my memory always hangs in (the product on order is available for more than 4 weeks). IMHO submersible "su view" is more convenient, I had a lot of different ones ...

Added Wednesday 01 Feb 2017 4:51 pm

Maria, As always, yummy. What gadget is it made with?

[BlueOrange]

BlueOrangeWell, have you got the 50th?

Maria, As always, delicious food. What gadget is it made with?

Alexey, I just saw that notifications are not coming.
Both with SV50

I am happy with it, I only took a long time to select a container for it.

[Maria]

Maria, and what capacity do you have?

[Alexei]

Alexei, in the end I adapted the bowl from Kenwood induction, it just worked out super, in all respects
You couldn't imagine better)
I close the top with a silicone mat

[Maria]

Maria, it turned out nicely, but about how many liters of water do you pour to the bottom mark?

[Alexei]

Alexei, Honestly, I did not measure, but about half a bowl.
Bowl to the rim 6.7 liters.

[Elena]

Elena, beauty, and how do you like the device?

[Elena]

Elena, beauty, and how do you like the device?

First test .. while the flight is normal ...

Maria, thank you very much for the posts! Received my SV50. The chicken breast is great.

[fatuhina]

fatuhina, Svetlana, congratulations !!
Honestly, I didn’t even have time to review it, but I liked the SV50 anyway)

I chose for a long time. The device keeps the temperature perfectly. It remains to find a convenient container.

The device keeps the temperature perfectly

Yes!

It remains to find a convenient container.

I suffered with this question, but in the end I found a container that is convenient for me)

Maria, you pork steaks (carbonate) at what temperature do you make?

[fatuhina]

fatuhina, here is my recipe
but now I would reduce the time to 1 hour. It took 1 hour 40 minutes.


Carbonade Steak (Su-vide Steba SV-1) (Masinen)

Thank you so much!!! tomorrow I will do !!!

[Maria]

Maria, and what capacity do you have?

I am not Maria, but I will also share my design.
I have an SV100.
Adapted a steel gastronomic container 1/2 in size and 20 cm deep.
Bought cheap used on eBay.
Actually, all this is in the bathroom on the windowsill, but for the "photo shoot" had to be rearranged on the sink.

[Elona]

Elona, looks nice. I have the same container made of polycarbonate, 12 liters, with a lid.

Please write Steba sv 50 users when it works there is such a sound as a whistle? In general, is there any noise during the operation of this device (as if the bearing is not lubricated)?

[Alexei]

Alexei, it works quietly for me, I can not hear anything. Only when I turn it on, you can hear how the water starts to spin

And in the process, he is generally quiet.

The Steba sv 50 whistles strongly during operation. Does everyone have it?

Added Sunday Feb 26, 2017 11:11 AM

Something seems to me that it should not be so.
Well, I got one more later, and she did not make such a sound. Of course, marriage is everywhere. It was this model that I liked. The second one works quietly, shows the temperature accurately (at 65 degrees, the error is only 0.03). I conclude that this is a worthy sous vidnitsa.
Although the first pancake I had with a lump, I recommend this model for purchase.

It doesn't whistle like that. It does not work at all.

[domovoyx]

domovoyxMine also works quietly, or rather without sound.

Well, not like in the video

It also works quietly for me ...

Ordered CASO SV 500. Will be there in a couple of days. I have a question for the residents of Furom - used it - did anyone
vacuum bags PA / PE corrugated food PAKMAR, Poland. Painfully the price is pleasant.

Where are they sold in Russia? They look the same as others for vacuum packaging. Whether they are suitable for sous vid or not, only the manufacturer knows.

I found them on 🔗 ... They said they fit.

[Alexander Svet1]

Alexander Svet1, try it, then share your impressions

Already ordered 200 * 300 and 300 * 400.