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

Of course I will)) I'll put it on and watch it now.
But I say right away that heating goes differently in sous-vide. It is permanent.
Those heats up to 40 and keeps constantly, because the heating relay does not click.
In general, the principle is different. But I will measure))

[masinen]

Ok, I'm waiting, counting the minutes!
masinen... In your opinion, which technique is more versatile in terms of cooking and possibilities - a saucepan or a Steba pressure cooker? And if it's not difficult, justify your choice

[masinen]

masinen Mash, I looked at your recipes in sous-vide and got confused about the cooking time. You have been doing pork tenderloin in a piece at 65C and 3 hours, and carb with the same piece at the same degrees for 10 hours. Please specify the cooking time.

Light, Carbonade was 800 grams, and the tenderloin was 350 grams, or something thin. And the carb is thick, it needs more time to warm up.
Look, we set the cooking time depending on the thickness of the piece, not on the weight. Those, the thicker it is, the longer the time.
We set the temperature depending on what we want to get at the output.
If you want with blood, well, there are amateurs, then we set 56-57gr
If you want pink, but no blood, then put 58-59
If you need almost ready-made, those already without pink, then set 60-61
And if you want 100 percent baked, then 62-68.
This is for meat and fish.
For chickens, the minimum is 65, but I put 60, I just increased the time.

[masinen]

Ok, I'm waiting, counting the minutes!
masinen... Which technique do you think is more versatile in terms of cooking and possibilities - a sauce maker or a Steba pressure cooker? And if it's not difficult, justify your choice

It is not difficult to draw a conclusion here.
Of course, the pressure cooker is universal, because you can fry, simmer, make yogurt, bake, bake in it, and this is without pressure.
Under pressure, you can quickly cook meat, soups, cereals, side dishes, etc., etc.
A sous vide is a highly specialized instrument, but a very valuable specimen. Another question, can you make of him that he can cook everything)
Something like that)

Maria, when can we expect from you the temperature layout according to the suvidnitsa? And then your hands are already reaching for the buy button

[Please note that the residence time of the dish in the SV 1 Precise indicated in the instruction manual and the accompanying recipe book is recommended and should only be strictly observed when your appliance is filled with warm water.Please always fill your sous vide with water up to the maximum mark after you add the ingredients. This ensures that the set temperature (up to 65 degrees +/- 1 degree) is accurately maintained.If you fill the sous with cold water, then the indicated time should be increased by about 30 minutes.In both cases, the dish can be placed in a water bath immediately after filling with water and cooked without raising the set temperature.]

Man, actually so)
For Su-vid Shteba, the volume of water in the amount of 1.8 liters is very small. Secondly, warm water must be poured into the sous-vide of the head so that it maintains the exact temperature. And our dough poured cold.
I wrote to you before that heating in Steba's sous-vide goes according to a different principle.
Based on all this, our test with the same conditions as for the pressure cooker is not correct.
If you pour cold water, the temperature sensor will start to heat up sharply, which gives us a jump in temperature.
To avoid this, it is necessary to fill in warm water.
If you want to use it as a yogurt maker, then you have to take a large jar and pour warm water into the sous-vide up to the max mark and turn it on at 40, then the temperature will be exactly 40 with an error of +/- 1 degree.
Here is a letter attached to the Steba sous-vide from the manufacturer
Please note that the residence time of the dish in the SV 1 Precise indicated in the instruction manual and the accompanying recipe book is recommended and should only be strictly observed when your appliance is filled with warm water.

Please always fill your sous vide with water up to the maximum mark after you add the ingredients. This ensures that the set temperature (up to 65 degrees +/- 1 degree) is accurately maintained.
If you fill the sous with cold water, then the indicated time should be increased by about 30 minutes.

In both cases, the dish can be placed in a water bath immediately after filling with water and cooked without raising the set temperature.

So, it means that temperature jumps are also possible there. Even more instills confidence that the pressure cooker and the pressure cooker have the same algorithm, since the pressure cooker, as far as I understood, after a while also keeps the temperature in the range of 1 degree, the spread is only at the very beginning .. The fact that you do not hear the relay in the suvidnitsa does not mean that it is not there ...

If it does not bother you, maybe you will try again to make temperature measurements in both devices, but on condition that they are operated under the same conditions?

Unfortunately, it will not work out in any way)) maybe these are different devices.
And I have my own business))
Relle clicks at the beginning when heating up. For sous vide, it takes longer to equalize the temperature.
I wrote everything to you and even copied the letter from the manufacturer))
So now choose for yourself)

It remains to understand how to make a suvidnitsa use not polyethylene, but glass or other eco material. Any ideas?
If there are no options besides glass, then maybe you know where you can buy convenient forms of glass for cooking and how to create a vacuum in them?

Will I succeed in this case as in polyethylene?

Well, you try to use other packaging and tell us))
And so far, the package suits me)

[Sous Vide and safety]

Quite an interesting article on the topic of safety when cooking in a suvidnice.
Everything can be omitted, and the title Sous Vide and safety read.
I concluded that thermal packs are on the conscience of the manufacturer, you can run into unsafe packets ... In general, as I expected, it is better to play it safe and use guaranteed non-harmful packaging.
It also says about salmonella, just relatively recently there was a conversation about it.

Well, it also tells about the chemical processes that arise in the process of cooking by the sous-vide method.
I hope this article will be useful for someone. I don't know about you, but I was curious, so I decided to share.

If the Su-vid technology is old enough, how interesting was it before to reach vacuum cooking, because there were no thermal packs and a vacuum apparatus before?

Subtracted:

Salmonella can survive for a week outside a living organism. They can be stored in dried excrement for more than 2.5 years. Ultraviolet radiation and heat hastens their death, they die:

- when heated to 55 ° C (131 ° F) in an hour and a half
- at 60 ° C (140 ° F) for 12 minutes
- at 70 ° С - 10 minutes
- at 75 ° С - 5 minutes

Salmonella does not die when frozen.

And here is the information about salmonella.

This is all good, of course, but the covers are plastic and they cannot be heated.
Therefore it does not fit.

Agree!!! Doesn't fit !!!!

If the Su-vid technology is old enough, how interesting was it before to reach vacuum cooking, because there were no thermal packs and a vacuum apparatus before?

If you are interested in the history of this technology, then they have, in the West, Su-vid is sold complete with thermal packs and a vacuum press. And the price, of course, is not 7 thousand rubles. By the way, Stalik Khankishiev has already mastered Su-vid.

Excuse me, but where is it written about? Did not find.
But I read about canning cucumbers:

"It is better to soak the cucumbers in the marinade prepared for pickling. Place them in a jar with the cut part up and pour the boiling marinade. After two hours, drain the cooled liquid and refill the jar with boiling marinade. After 15 minutes, repeat the last operation and immediately seal the jar with a vacuum lid. "

If you close a jar with a "boiling" marinade with a lid, then it will heat up, and much more ...

The jar heats up and then cools down. And here for a long time under heating.
Honestly, it's only us Russians who can use sous vide in banks

Zima. Su-vid technologies, implies the presence of food-grade plastic in water for several hours. Probably, the French would have started using them long ago (vacuum cans), if it were possible.

[Masinen]

Masinen, in the recipe book there is no whole chicken cooking in Suvidnice? Can you imagine if you can cook guinea fowl like that? I was very interested in this device.

Maroussia, in my opinion, no, but I'll read it tomorrow. By the way, I also wanted to try to cook the whole chicken.
We need to think about how and under what sauce)

I also thought about glass ... you can try using this set: 🔗
But, of course, you can't cook a large piece of meat like that.

I read about this device ... Therefore, there was such an idea based on this device, therefore, I initially proposed glass.
Since in our time glass can be blown into any shape, for suvid it was possible to make simple sets of a convenient universal flat shape, of different sizes and thicknesses, with a convenient opening for filling a jar. And to close it according to the same principle as in the link, but use not a plastic cover, but a ceramic one.
Everything is elementary, so we will get an eco-form.
It's strange that no one has thought of this. I was hoping something similar exists, if not in our country, then in the ecology-obsessed West.

PS: Indeed, what was used instead of thermal packs for suvid in the 60s? Again, glass suggests itself, since glass has long been able to blow, and food thermal bags have appeared relatively recently.

Today I still cooked a whole chicken !!!
It turned out very tasty.
Recipe exposed
Whole chicken with sauce
And here is the chicken itself


Only positive impressions)) it turned out very tasty)

Here's a recipe for a whole pike perch or rainbow trout. You can dream up with sauce ...

But I have a sauce recipe, especially for fish !! Delicious with rice flour.

I haven't reached the fish yet, maybe I have to go to the store for it)
But I cook with meat)
Prepared today
Beef stew in tomato sauce with vegetables
It turned out to be stunned as fragrant and tasty !!!

And be sure to cut a piece of meat and close-up


Temperature 65 degrees and time 3.30 hours.

Zhenechka, you have arrived !!! I didn't even know that you were traveling with us again)
Yesterday I went to the store and got so much meat, fish, while I kept thinking, I’ll cook it this way, and this is with this sauce)) ruin is shorter !!!
But pleasant)

Yes, Mash, Slavate, we got there yesterday. In the topic "Weather flood" I posted pictures of how we got into the flood in Sochi. Haven't you seen? But I read everything regularly and licked my tablet 🔗 I want to try to make some of your sous-vide recipes in Brand. Then I'll report back. Yes, and I still look at the pressure cooker, you can also depict something in it.

And today I spoil everyone)
Pork Brisket in Spices
The meat melts in your mouth !!! This is a delicacy !!!
It's cold and disgusting outside, and such a fragrant and tasty brisket cheers up !!!



Good morning everyone!!!

I will hardly ever buy this device, I come here just to lick my lips, everything looks very appetizing

[masinen]

masinen, and have you tried cooking meat in mustard sauce? If so, how is it?

It remains to understand how to make a suvidnitsa use not polyethylene, but glass or other eco material. Any ideas?
If there are no options besides glass, then maybe you know where you can buy convenient forms of glass for cooking and how to create a vacuum in them?

Will I succeed in this case as in polyethylene?

The vacuum in glass containers is made by Zepter, Vitesse .. It is good to store and marinate in them (pores open), but cooking will not work. The very meaning of the bags is that they fit TIGHTLY to the product and heat transfer goes directly from water to the product without adapters in the form of air, especially the vacuum in the can. Then there is no need for all these maintenance of Exact T. It is necessary that the product is completely "covered" with a film for direct transfer of T.
And what kind of harmfulness of packages at T below 70-80 * can we talk about? Then they will be harmful to the room T. If you are not lazy - read on the internet for dishes (plastic) PS and PP /

Dorado whole carcass?

Yes, dorado cooked with a whole carcass.
Here are the results.
Cod fillet, it turned out delicious, but cod is cod))
Dorado turned out sooooo tasty !!! The meat was moving away from the bones.
Melts in your mouth when you eat. The fish is fat, well, very tasty !!! Now I will buy it all the time.
Man, thanks for the Dorado idea)

Close-up



Fillet crackle

Girls, just don't throw your slippers at me, why not just bake meat or fish in the oven at a low temperature? Here HERE took lamb for these purposes.

Maybe here, in a vacuum, some kind of gourmet-specific taste is obtained. It is a pity that it is impossible to evaluate it on the Internet. I think this is something!

Girls, just don't throw your slippers at me, why not just bake meat or fish in the oven at a low temperature? Here HERE took lamb for these purposes.

Oven and vacuum cooking are completely different things.
And the taste is completely different. And in 6 hours a piece of meat is completely ready and without pink color at a temperature of 65 gr. mk there is a uniform heating due to water, and in the oven is air treatment.

And the taste with sous-sight is not ordinary) Very tasty.
And the fish is generally gorgeous.

Oven and vacuum cooking are completely different things.
And the taste is completely different. And in 6 hours a piece of meat is completely ready and without pink color at a temperature of 65 gr. mk there is a uniform heating due to water, and in the oven is air treatment.

And the taste with sous-sight is not ordinary) Very tasty.
And the fish is generally gorgeous.

So, although I have not done so yet, I can imagine. I completely agree.
I am spinning the marina in a vacuum apparatus before cooking, and even then the products are juicier - according to the laws of physics, the pores open in a vacuum and the marinade and spices penetrate better.
In a vacuum package, all juices, taste and aroma have nowhere to go and "evaporate" - it all remains inside the product itself. After all, it is completely compressed from the outside.
And in the oven, whether with convection or without, the product is dried by air, most of the aroma evaporates, and the juice itself, for example, of meat flows out onto the pallet (well, or into the foil).
And about the uniformity of heating and speed, I will give an accessible example. Beer is cooled much faster in cold water (about + 12 *) than in a freezer at -18-32 *. Although it would seem it should be the other way around. Roughly the difference between oven air and sous-vide water.

The vacuum in glass containers is made by Zepter, Vitesse ..

Can you link to this curiosity?

It is good to store and marinate in them (pores open), but it will not work to cook. The very meaning of the bags is that they fit TIGHTLY to the product and heat transfer goes directly from the water to the product without air adapters , especially the vacuum in the jar.

You contradict yourself. There is no air in a vacuum. The thermal conductivity of the vacuum is practically zero. The only difference is in the conductivity of materials - glass and polyethylene. The thermal conductivity of glass is almost two times higher than that of polyethylene. Therefore, your arguments are not correct.

[masinen]

masinen, congratulations! Dorada itself is a delicate fish, it will be so in the oven ...
Try it in dry white wine with orange juice and leeks. It is better to choose good wine, but sour, and oranges are more aromatic (there is no need for sweetness). Luca - the more the better. In this case, the taste becomes more multifaceted and a slight acidity gives an unusual aroma to the product.
Use the same wine from which you made the sauce, along with the fish. Basmati rice goes very well with it (with sauce and fish).

Mmm, imagine how she will be in suvid

Man, I will definitely try))
Now I put chicken breasts, maybe I can't imagine a better cooking method for them))
And half a kilo chop, with garlic and spices. Didn't fry. I will fry it afterwards to make it beautiful)

Can you link to this curiosity?

You contradict yourself. There is no air in a vacuum. The thermal conductivity of the vacuum is practically zero. The only difference is in the conductivity of materials - glass and polyethylene. The thermal conductivity of glass is almost two times higher than that of polyethylene. Therefore, your arguments are not correct.

It’s not a curiosity.
If you do not take into account the "fake vacuum containers" with which all the counters are crammed - like I pressed a pimp with my finger and here's a vacuum, that is, vacuum drawers like in Mash - for vacuum in SPECIAL bags, there are vacuum drawers with EL. a pump for SPECIAL containers made of food glass-plastic, and there are MANUAL pumps with reusable lids for ordinary cans for seaming. Which ones are you interested in?
I bought at your favorite OZONE Vitesse Vacuumator (go to the OZONE website - look) - set: e-mail. pump and 2 containers + additionally bought spare containers. It is convenient to STORE food in this - they keep freshness much longer. The containers, although made of dense plastic, are made with high quality.
In my opinion, in every more or less city now there are Zepter offices - they have glass containers, but they cost about 4 times more. Brown has vacuum equipment. I myself use this technique, the quality is excellent, but buying additional containers will be a problem. So I stopped at Vitesse.
For pickling, I purchased VES / There is a fundamental difference in that the vacuum container itself is 6 liters during the pickling process, the el. drive - better and completely marinated and you need to spend less marinade. I see this device (for a different amount of volume) in almost every household store. technology.

I do not contradict - you are wrong. I repeat. In a vacuum package, like Masha's (safe package - Profi Cook, reliable technique), heat is transferred DIRECTLY from the conductive medium, water, to the product itself. The thermal conductivity of a 50-100 micron film doesn't count - don't confuse it. Try, for example, to take an empty bag under your hand and pour boiling water inside - the question is: how many milliseconds can you hold the bag in your hands? Write later.
But in order for heat to get from the water to the product lying in the container behind the insulator in the form of a vacuum, this must be done. You should know, as a technician, that either a vacuum or an inert gas is created in the lamps - therefore the glass itself heats up much lower than the coil itself - for 1000 *. Likewise, in glass, heat from water will not completely penetrate the product.

[igorechek]

igorechek, I didn't understand anything about vacuum jars ... I then explained briefly - I need a flat rectangular glass container of different thickness with a large ceramic lid through which it will be convenient to put food. Ideally, if this neck is on the entire rectangle, that is, on the entire side.
The lids you are talking about are probably plastic. They won't suit me.
If I do not understand you, please give a link to the device in order to have an idea.

My chop is ready)
This time I decided to reverse the order. First, cook, then fry.
I can say that I liked it better.
This is the chop after cooking

I fried on each side for 2 minutes. Roasting was done in the Shteba pressure cooker


Naturally, a photo of a cut, and what a scent, mmmm ...

Well, close-up


Good morning everyone and have a nice breakfast !!!
I'll show you the breast later)

And chicken breast
Once again I want to write that there is no better way to cook chicken breast.
It always turns out juicy, soft and aromatic.
Cold like ham)
By the way, I decided to fry it too, 2 minutes on each side.
Cooking time and temperature in the recipe.
Cold, covered in jelly)

After roasting


Incision

Tatiana, and most importantly, the breast and chop were cooked together. Only the breast I pulled out after 4 hours)
And the temperature set the average to 63 degrees)

Finally I got to my sous vid.
My first result
Chicken breast and cabbage



While the breast was being prepared, she poured water into the SU VID, turned on 90 *.
After boiling, a little juice formed in the bag.
/

I put the zucchini in a bag, sprinkled it with seasoning, packed it in a bag and placed it in a sous for 1 hour at 65 *


Here is such a lunch, I brought the next day to work. It is very convenient, you don't need any jars, everything turns out compactly.


And now about taste, temperature and time.
Long hesitated choosing the temperature. But then I decided not to risk it, and especially since I don't like dishes that are not fully cooked. Therefore, for the chicken I set 90 *, the time is 1 hour. What I did not regret. The meat was well cooked. With a characteristic, quite a bit, dryness for the breast, I repeat, quite a bit, but quite juicy, which is unexpected for the breast. Still, I fried it and thought that this would make it dry, but the taste pleased me.

For zucchini, an hour of time, at 65 * also turned out to be normal. Zucchini slices remained whole and soft.
All in all my lunch looked great and of course delicious!

: rose: Wikaaa, what a beauty !!
Everything is well packed with you))
Next time, lower the temperature for the breast to 80 grams and see the difference)
For the first time, I also put it high, not 90, but 75 grams. and later lowered the temperature and saw the difference))
Well done!!!!

: rose: Wikaaa, what a beauty !!
Everything is well packed with you))
Next time, lower the temperature for the breast to 80 grams and see the difference)
For the first time, I also put it high, not 90, but 75 grams. and later lowered the temperature and saw the difference))
Well done!!!!

Thank you, Masha.
Yes, I will try with the temperature. And the time, at a lower temperature, to increase?

I think 80 is not necessary, but 65 will need to be increased))

Victoria, and congratulations from me on the new device, let it serve for a long time and please the hostess !!!! And congratulations to all of us, now we will have twice as many recipes (in the voice of a matroskin).
Vika, and I saw the packer Bomann in your photo. How does he work for you. My hands are itching for this sweet couple (sous-vide and packer), but I won't pull it right now with the pro-cook, but I can't wait (the hamster is tortured). And the reviews on the internet for this packer are not unambiguous.

[Irina,]

Irina, I can compare Bohmann's work only with Steba, whose work I saw.
At first it seemed to me that I ran into complete nonsense, but then I figured out the operation of the device and even got a very good result.
It solders perfectly, but with air, I still do not quite understand. It is possible that the packages need to be changed. The set includes not bags, but a film, which had to be sealed on three sides, but everything turned out to be tight and packed the first time.