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

[Vika]

and the duration of cooking does not depend on the thickness of the piece of meat?

Vika, of course, it depends, I first cooked the same according to the table, and then began to add time little by little. In the table, just the thickness of a piece of certain meat and time, but we understand that a piece of tenderloin and a piece of shank of the same thickness are cooked completely different times, so I began to proceed from my own considerations and experience, so I cook meat (beef and pork) from 10 hours. I haven’t dealt with fish yet, it is vacuumized in the refrigerator. I keep the turkey from 5 hours, but I rarely cook it yet ...

Girls, well, here's how Lazerson cooked a leak at a rate of 70 degrees for 2 hours. The duck was delicious. And you have been writing here for a long time. So 2 hours is not enough?
Because Lyudochek also writes about a turkey from five hours, and Lazerson cooked a chicken breast for 1.5 hours at 65 degrees.

[IRINA]

IRINA, and Lazerson then grills in the grill and we eat like that ... Turkey, 2 hours, seemed unfinished to me. But again, different parts of the idea in different ways, or I had the breasts of young turkeys "chickens", so you can have them for 2 hours, probably, but I generally put them on Kiev cutlets, so I won't say for sure But duck, you all spoke together - she was young and "grilled" her like the same
I bought a small grill here, tried to grill in it after sous-vid, my husband said no - he likes a clean sous-vid.

[Buttercup]

Buttercup, Luda, but I really liked Lazerson's duck, I didn't even expect it. And my husband liked it). True, Lazerson also tinted the duck under the grill. But I like this grill trick. For appearance. The chicken fillet seemed a little dry to me.
I liked the reception with a five-minute cooking of fillets in foil more - the meat turned out to be luxuriously tender !!!

[Irochka]

Lazerson also tinted the duck under the grill

Irochka, this is enough for it to "reach" good softness, the temperature on the grill is very high and there for a couple of minutes, like a couple of hours in sous-vide

Luda, it's clear)
It turns out that I don't need a suvid then or what?))

[Irina F]

Irina F, Su-vid is a religion, (no pathos, cheslovo!). You either accept it or reject it. Before hitting it (sous-vide), I read a lot of books from the Internet, I used to give links, so the boss almost shot me. The final step in the determination to join the sous chefs was the beautiful videos of Maria Masinen. But, again, without reading the material, it seems difficult to decide for yourself whether I need it or not. By the way, I recently watched the relatively recent film Chef Adam Jones 2015. How a chef decided to get 3 Michelin stars at once, and in this he was helped by the know-how in cooking - sous vide. Good luck.

[Oleg]

Oleg, Thank you)
Yes, here I am recently open to something new, and the place allows)
Most likely, I will take it, though I must immediately be puzzled by the vacuumator)

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

Thank you, about the part - I don't know. I already wrote that I take in Vkusville. I did it 2 times so far, the pieces are small, up to 600 gr. And the recipe was taken from here. The first time I smeared it with olive paste and rolled it in Provencal herbs. But in the end I didn't really like it, too Mediterranean spirit))). The second time more classically - stuffed with garlic, put onions in a bag. Well, salt, pepper always. And already in a vacuum I lay in the refrigerator for a day, then I cooked. And cooled down in the bowl. Next time I'll try to immediately lower it into cold water, I wonder ...

M @ rtochka, Dasha, there is nothing to kill in beef, it is cooked even for 55 grams.

Why so long then? I got a soft one in 3 hours. Or is it because I had a small piece? About 4 cm thick. By the way, the first time I opened the bag, I poked a thermometer there to make sure the temperature of the meat inside the piece.
I am for myself, to secure Long cook, so that the meat is softer. If you are satisfied with the softness, then you can cook less. Right?)

[Masinen]

Masinen, Mash, and which unit, in your opinion, is still more convenient to use: SV2 or SV50?

[Sonadora]

Sonadora, Manyun, they are different, in terms of storage convenience.
Both are good, you can choose either. But if you don't want to pick up the pan later, then CB2, maybe you get everything in the kit)

Mash, castrUlya, theoretically, there is (I don't remember how many liters, I put Teskomovsky ham in it). But there is no more free space in the kitchen. I thought about CB50, but the tempting offer in the Flea Market about CB2 confused all plans.

[Sonadora]

Sonadora, the offer is very tempting)

[Sonadora]

Sonadorawell then think

Why, notifications did not come, Irochka, now I am nowhere without sous-vide, my husband does not want any other meat True, I do not use nitrite salt, but this is a matter of personal choice

[Buttercup]

Buttercup, Lyudochek! So my husband and I are now driving in the car and remember the duck)
He tells me, it's time to buy a souvid. I really want a delicious duck😄!

So, after our meeting with Lazerson, I caught fire to buy a sous vide and a vacuum cleaner. And I have already picked up a model of a vacuum cleaner, but I want the sous-vid the same as I was at the meeting. And so, when everything grew together, the money was received as a birthday present, the models were selected, they upset me at work, saying that sous-vide is just meat in hot water and that's it ... And then I thought about its necessity, although really want to!!!

that sous-vide is just meat lying in hot water and that's it ... And then I started thinking about its necessity

It means that it is too early to join the suvid, since it is so easy, someone could bring doubts))

Lazerson was preparing a duck at a rate of 70 degrees for 2 hours.

For a duck, this is too high a temperature and a long time.
Gourmets would criticize him in full.

Duck is cooked below 60 grams, we have recipes on the forum.

I understand, if you put such a high temperature and 30 minutes, and then grill, yes.
But! To moss a duck for 2 hours is certainly not the case.
Very strange.

[burunduchok]

burunduchok, Irish! But the one who told you this at work has experience in sous vide cooking?
For some reason, it seems to me that the answer will be negative
If everything were so simple, then there would be no instruments.
Nevertheless, sousvid is not "meat just lies in hot water", but long-term low-temperature cooking of the product.




And about cooking meat in just hot water: Lazerson showed a version of cooking chicken fillets to unfold in a layer, add salt, roll up and wrap tightly with foil, like candy. Throw in boiling water for 5/6 minutes, then turn it off and leave for 40 minutes (I left it for an hour). The result is juicy meat. But you can only do this trick with chicken.
This variation of cooking was suggested to Lazerson by his familiar chef from France, by the way, the owner of a Michelin star)
But this in no way, for me personally, does not cancel the purchase of suvid

And ice cream is just milk with sugar. But so many people love him love

[M @ rtochka]

M @ rtochka, Dasha! 👍👍👍

[burunduchok, Irochka]

I was upset at work, saying that sous-vide is just meat in hot water and that's it ...

burunduchok, IrochkaAnd when we fry the meat, it just lies on a hot frying pan. Interestingly, the one who said that tried to do sous-vid ... Ira, I'm not agitating, but in words, you can absolutely simplify everything to the point of absurdity. And the vacuum cleaner, in my opinion, is a very useful thing in the household without the sous-vid. I bought it 1.5 years ago, and met sous-vid half a year ago. The vacuum unit saves space in the freezer well, when preparing all kinds of greens, and extends the shelf life of products in the refrigerator, in general, I vacuum all the poultry for storage, in general, it does not stand idle without sous-vide.And now the husband is not interested in eating meat cooked in the usual way.

but in words it is possible to simplify everything to the point of absurdity.

And these advisers don't want to try cooking at the stake? And then electricity is just a stream of electrons.

And this is not my quote.
Of course, everyone has different tastes. Now I do not cook meat, fish, chicken, liver, cottage cheese - proteins, in short, which do not undergo denaturation at low temperatures and because of this retain the structure I need in the finished product. Although I have not a real suvidnitsa, but a collective farm with a cartoon. Now just boiled and fried seems to me like a hard loofah. I haven't reached the level of fruit and vegetables yet.

[own perception of this taste]

Interestingly, the one who said so tried to do sous-vide ...

I cooked sous vide according to all the rules, at low temperatures And even at first I bought a large and chic special book on this subject ... and now decorates the bookshelf with its design and cost So I wanted to master this cooking method ... but, did not work out

I am not belittling the merits of this method of cooking meat and other products, but besides this there is also own understanding and own perception of this taste

I don't accept this taste! To me taste such meat resembles undercooked meat, this is when it is still raw. Therefore, I don't cook sous-vide meat and poached meat - sorry, not my taste
I prefer to cook sous vide meat, but at a temperature of 85-90 * C, until fully cooked.

Just don't throw tomato slippers at me, and offer a cave lifestyle with a fire
It's not mine - it means not mine I'm not going to criticize anyone, there was a question - I answered

==========================

Anya, already corrected, sorry, so "quoted"

And I like sous-vide. One and the same product, playing with the temperature, can be cooked with different tastes. This applies to both eggs and meat. I've never made brisket before, but I made a roll:



63.5 * From 7 o'clock.


Frying for 5-10 seconds (you don't need to fry it, and it's so delicious)



Made without nitrite salt - it turned out pale. Conclusion: nitrite salt is needed for the color scheme.

And beef steak, at home without a flame, it is difficult to cook the right steak. And with suvid, it's easy. (The photo is not mine, but also beautiful)

sous-vid

Your colleagues don't know ... heard the ringing and so on.
in general, sous vide is a French word, no vide, namely, sous vide. In translation, under vacuum.
Girls! Did Lazerson cook in vacuum? or just at a slow pace?

[Mirabel]

Mirabel, Vika, of course, cooked in a vacuum)

Did Lazerson cook in vacuum? or just at a slow pace?

Lazerson improvises a lot in his recipes too. And he is not ashamed of it if the result is good

I got the sv 50 stick. I'm sitting there studying: umnik2: I have already prepared chicken fillet. Delicious! Zamarin thigh without skin. And I'll try too. And the next step is pork tenderloin.

[Konstantin]

Konstantin, Congratulations! I advise you to cut the bone from the thigh)

[Masinen]

Masinen, Masha they are boneless. Now marinate with soy sauce and worcester. Lie down for half an hour and put it at 63 ° for 2 hours.



Masinen, Here are my chicken thighs, they will see it!
Set at 62.5 ° for 3 hours

Aaaa !!! Uraaa! I am with suvid now !!!
Thank you very much Valery for the opportunity to get to know this device better (mk) and for the opportunity to buy at a discount !!!

[Irina F, Irochka]

Irina F, Irochka, Congratulations!

[Irina F]

Irina F, Irochka, congratulations! Looking forward to your review of the vacuum sealer. I'm thinking about buying the same.

[Mandraik Ludmila]

Mandraik Ludmila, Lyudochek! Thank you!!!
Sonadora, Man, she herself is eager to look at him! While still on the road, I took a picture without leaving the checkout, so to speak)
I hope that inside the instruction in Russian, although who reads it

[Irine- Melanya]

Yesterday, thanks to Irine- Melanya, I also saw it, SV2.
A piece of the Miratorgovka neck, marinated and vacuum packed, is already warming up on the table. I'll cook in a couple of hours.



Girls, in SV2 it is impossible to change the temperature and time already during the cooking process?

Girls, in SV2 it is impossible to change the temperature and time already in the cooking process?

So you can set both the temperature and the time on a new one, taking into account how much has already been cooked.

Choyta I brake. And in order to set a new one, do you need to turn off the network or just press the start / stop button?

On the SV-50, in my opinion, it is necessary to unplug it from the socket and reinstall it

unplug and re-install

Buttercup did just that, but then began to doubt.

A piece of neck, about 6 cm thick, is already taking water treatments. Set for 6 hours at 65 grams.

[Manya]

Manya, that's right, standard

I am reporting. Immediately after cooking and blast chilling, I put the meat in the refrigerator overnight.
In the morning such a picture was waiting for me.

An incomprehensible substance has been melted from the finished marinated and evacuated miracrod meat. Immediately from the sous vid, it was liquid, but it gelled in the refrigerator.
In the morning I opened the package, dried the meat, quickly tinted it with a mixture of butter and vegetable oil. I gave it a couple of minutes to rest, and then cut it.

Mine said it was delicious.

Made the chicken breast sous. I noticed that on my cv50 sous vide, the time starts to count back when the temperature reaches the set value. In this regard, the question arose, why add time to heating the water.

[nadusha]

nadusha, So you have an advanced suvid In SV2 it is not so



Sonadora, Congratulations! It turned out beautifully, the liquid from pork is melted a lot, yes You can regulate it by playing with the temperature of the suvid. At a lower level, there will be less liquid. But the taste will also be different. Not worse, but others. You have to try to cook exactly your favorite dish. You will find your tasty middle, and you will cook exactly this way and not otherwise (S. Malakhovsky).

Oleg, thank you.

[nadusha]

nadusha, I pour cold water into the SV2 to the bottom, and then hot, preheated on the stove, for the speed of reaching the desired temperature

[Samopal]

Samopal, Oleg, thank you. The quality of the meat from the world market leaves much to be desired, but while there is no vacuum device (promises to come tomorrow) I cooked from what was already in the marinade and packaging.

nadusha, So you have an advanced suvid In SV2 it is not so

Like this? ? In the instruction for SV2 it is written: "Press the start / stop button. The heating and the pump will start to work. After reaching the set temperature, the time will start to run."

[Sonadora]

Sonadora, I apologize, so I was wrong, because I always fill in boiling water, and, apparently, I have already forgotten how it works Something like this

I pour cold water to the bottom, and then hot, preheated on the stove, for the speed of reaching the desired temperature

I also fill in the prepared water, I have a special kettle with different heating temperatures, I set it to 70 degrees, fill the bags with 70 degrees water, the water is cooled by them, and I get a temperature close to 60 degrees, the device itself does not take long to bring the water temperature to the indicated values. And I close the pot of water with cling film in two or three layers close to the device, so that the water does not evaporate, I put a cut silicone lid on top to reduce heat loss.