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

Ordered CASO SV 500

This is great, Alexander, congratulations! When you get it, move to us, in Sous Vida Caso, but here only the staff members hang out.

dopleta Thanks for the invitation. As I get it - I'll show up.

very appetizing)

And I cook ham with the help of Suvid Steba
In short, he's cool !! And the Kenwood bowl is just super!
set 75 g for 3 hours


on prescription

Turkey-chicken ham (steba dd2 eco) (Masinen)

Something we have that silence!
Happy Holidays everyone !!

Suosvide duck breast with spicy sauce (Steba SV 50) (Masinen)

[Masinen]

Masinen, Mashun, put for the first time in her life chicken fillets in the cartoon Shtebochka - 65 gr. 4 hours, 2 rather big files. Probably 4 hours a lot, huh? I put them in a bag separately ... And the question - I read and read and have not yet understood - what is the best: to cool in the same water or "shock cooling" - and in the refrigerator? Excuse the kettle ...

Olga, if they are small, then an hour will be enough. Big try two for the first time. If you do not eat right away, then in cold water, and then in the refrigerator.

[S-t]

S-t, no, Valery, rather big, on the contrary, big! In general, I realized that I put a lot - I will take it out earlier. And yet cool it IMMEDIATELY - do I understand correctly? And then Masha wrote, leave it in the same water to cool ...

I would chill right away.

[Shtebovich]

Shtebovich, thank you very much for your timely reply!

[Olga]

Olga, Valery wrote correctly, if you don't eat right away, then cool it in the refrigerator, and if right away, then take it out, fry it and enjoy!

[Masinen]

MasinenYes, Mashun, she did just that - she cooled it in cold water and in the refrigerator. And now I tried it first - yummy! And what haven't I done before? And now to go to the dacha - and there is no Shtebka there, but I am out of hunt !!! But there is, however, Polaris 517, there from 35 degrees, but the step, in my opinion, is 5 degrees. At what temperature can you make pork there? 55 or 60?

[Olga]

Olga, pork from 63-65, put 65, if possible.

And what's so quiet about the topic)
I brought a new recipe!


Sousvide pork shank (Steba SV50) (Masinen)

I'm trying to get bacon sous-vid, but my cartoon does not give 65 degrees, maximum 62, until the result is not very good, of course we eat it, and even delicious, but it's not bacon, I can't catch the right portion of liquid smoke, so there's nothing to brag about yet ... Sous-vide submersible Steba is already at home in the city, I can't wait for him to connect in the ecstasy of making sous-vide

[Mandraik Ludmila]

Mandraik Ludmila, Lyudmila, must be done with nitrite salt and kept for at least two weeks, and then cook and it will turn out, bacon, like from a store
I took and there are photos, but I didn’t smoke even without liquid smoke.
I do not recognize liquid smoke, but there is no smokehouse)

[Maria]

Maria, but I don't recognize nitrite salt, I will reinvent the "wheel"

I do not recognize nitrite salt I will reinvent the "bicycle"

But in vain)
Without it, it will never turn out the way you used to buy in the store)
And precisely, From the word Never
But
I do not insist)

[Maria]

Maria, this does not scare me, especially since we have almost forgotten the taste of store-bought ready-made meat, we will have tastier, I would say, tastier, sous-vide is not at all familiar, but I really like it

sous-vid is not at all familiar,

Suvid, yes, at first it's unusual, and then you don't understand why you didn't cook like that before)
The main thing is to follow all the rules of preparation)

So far, I have a lot of pleasure from this technology. Now, in the summer, in general, it helps a lot - to make several pieces of the same pork, but in the refrigerator.The time has come - I took it out and ate it. So now I have returned from fishing - and for a quick dinner I already have everything)))
Well, I just want a real suvidnitsa, in a multicooker the temperature is not ideal, and it is kept very approximately - you have to look for the first 30-40 minutes.

[Dmitriy]

in a multicooker, the temperature is not ideal

Dmitriy, I completely agree, that's why I bought myself a Steba - submersible, but I didn't bring the pack from the city, I really want to make a fish for 55 degrees, but in my cartoon there is no such temperature. I still make meat, but even on it the temperature of the cartoon is not stable, it seems that the cartoon is included in the stabilizer, and the temperature is from 60 to 63, but more often 61-62, but I would like to 65, in general, without special equipment

I ask for viewing, finally I made it

Masha. class! Why do we keep the shank in the refrigerator for 2 weeks, and the carbonate for 3-5 days?

[Anna]

Anna, three days is not enough, five days is good)
The shank has leather, it is necessary that its salt breaks through and it turns out to be soft and transparent))
In general, I tried to hold the neck longer, even for weeks and it turns out perfectly
I just shot the video for a long time and only edited it, but now I would keep it for at least a week. Three days for ham is good)

The shank has leather, it is necessary that its salt breaks through and it turns out to be soft and transparent))

I thought so. Don't wait

[Maria]

Maria, but tell me about 2 suvidnits: shteba 2 and sv50
Which is preferable
Both, in principle, drive water. Just a matter of price and convenience

[Anna]

Anna,

Alex100, they are both good, each has its own advantages.
The submersible suvid has compactness, ease of storage, but it is necessary to select a container for preparation.
SV 2 has everything, but it takes up a lot of space))
Those, it is stationary, it is necessary to allocate a place for it.
And you can take SV 50 with you, if, say, you travel a lot, that's why I bought it myself.
Both models keep the temperature well, and even it seemed to me that the immersion is more accurate, there is an error of 0.1 g, and that is rare.

[Maria]

Maria, Thanks for the clarification

SV 2 has everything, but it takes up a lot of space))

lives in a closet, and he is not alone, I take it out and put it on the washing machine in the bathroom, it is very convenient and there is no place in the kitchen at all, it is stuffed with devices

[Masinen]

Masinen, Mashunya, I did not have a shank, I took my peritoneum. can you keep a month? And then I'm on vacation in 2 weeks, in a month I'll just be at home, or not?

can you keep a month?

For some reason it seems to me that if normal meat is salted with nitrite salt, yes, in a vacuum, it will be salted in 2-5 days and processed so that you can even eat it raw. And, therefore, it can lie in the refrigerator for a long time. And a month and two ...
Correct if I'm wrong.

[Catwoman]

Catwoman, Flax, the peritoneum does not need to be kept for a month, it’s the same.
Hold for a week and a half and get ready))

In general, it would be good if there were some guidelines in terms of the minimum and maximum holding time of individual parts of the carcass before cooking.

[Anna]

Anna, minimum five days, and maximum up to a month.
I noticed the longer it lies, the tastier it comes out)

I noticed the longer it lies, the tastier it comes out)

How is this expressed? Softer to chew, more flavorful? I can't think of any other criteria for goodness

[Anna]

Anna, yes, it turns out elastic meat, dense, fragrant))

I've gotten to page 25 so far, thanks to everyone who shares! Interesting to read.
I recently made beef, 70 degrees 3 hours in MV on a multi-cook. Sooo happy, the meat is soft, cut thinly.
I can't psychologically lower the temperature yet), I'm afraid. Or if you just perceive the sous-vide as a semi-finished product, and then fry it. But I just like the juiciness of the meat and the possibility of thin slicing.

I recently made beef

But my friendship with beef does not work out. Everything else is fine.

Probably depends on meat. I don't even know what part, I take in Vkusville, they write, beef for roasting. The first time was streaked and the second piece was very good !! Smooth pulp.

[Anya]

But my friendship with beef does not work out.

Anyawhat exactly does not suit you? I began to see longer, from 10 hours, and the meat became softer and finally everything suited me

I began to see longer, from 10 hours

Exactly this. I do it according to the table - it comes out hard. And since I buy beef very rarely now, I forget that I need to add time

[Anya]

Anya, I began to add 2-3-4 hours to the tabular time .. in general, I put on the night in the evening and do not bother about the time, this is in the cartoon on the "warm" button, sometimes it comes out at 14 o'clock, if you put it early in the evening, but meat turns out - a-a-a-abaldet

[Anna1957]

Anna1957, Anna, the table gives the approximate time, it must be adjusted depending on the part of the meat, beef needs at least 8-10 hours, or even more)
It won't work in a short time)

Yes, it looks like you need to set the clock at 8-10 at night and not bother.

And if I stood for 3 hours, is it bad? Something was not killed there?



Or is it such a long time for softness only?

Well, less than 6 hours I don’t do pork from 8 hours, beef from 10, and of course, it depends on meat, I’m now experimenting with cheap parts, because initially, on the American side, this method was invented to reduce the cost of production.

[M @ rtochka]

M @ rtochka, Mandraik Ludmila, and the duration of cooking does not depend on the thickness of the piece of meat?
I didn't work out with beef either ... I tried to cook it a couple of times .. the sole .. only threw out the money, the meat is not cheap ...
M @ rtochka, Dasha! Very nice meat turned out. You can clearly see what is delicious! what part of the beef is it? and in more detail, if possible recipe

lives in a closet, and he is not alone, I take it out and put it on the washing machine in the bathroom, it is very convenient and there is no place in the kitchen at all, it is stuffed with devices

Eugene! But this is a thought, I'm serious! True, this will be the last place in the apartment where I can cushion equipment that I do not keep on the table!

[M @ rtochka]

Girls and boys, the thickness of the product comes first!
It is imperative to measure, no kg or gr, only the thickness, then what part to prepare, and again we add time.
On pork and beef, there are my videos and be guided by them.
No need to invent anything))
I cook marbled beef from Miratorg for at least 8 hours, this is a whole piece, you can even 10 hours. If the usual beef, then it is worth putting in 12 hours, or even all 15.
If you cook steaks, then set the time less.

M @ rtochka, Dasha, there is nothing to kill in beef, it is cooked for 55 gr.
But pork is cooked from 63-65 grams, you see what the difference is.