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

In this regard, the question arose, why add time to heating the water.

For CB50 nothing needs to be added.
And it is necessary to add for those suvid models in which the time is counted immediately)

SOS !!!
Good morning everyone!
I put the meat at 63 ° in SV-2, after an hour of work it began to squeak and gives out in the window E 0 4
What to do?
And now what to do with the meat?
I have 4 packages of it, 3kg, pickled for 5 days



I cooked the meat with nitrite salt.
Can I cook in the oven in these vacuum bags or not? If so, at what temperature
Something was completely confused ...

Issues in the window E 0 4

Did you descale the machine?

Can I cook in the oven in these vacuum bags or not? If so, at what temperature

You can, just put 60-70 grams and cook, as in the suvid machine

[Maria]

Maria, in the oven, put the bags in a container with water and close the lid?



I pour purified water, scale is not visible anywhere. The water is always clean.

[Alla]

Alla, scale forms at the bottom, white bloom and can clog the pump, you need to clean)

Drive with citric acid at maximum temperature for about an hour.

No water is needed in the oven, just put the bags on hold and turned on.

[Maria]

Maria, and what temperature to set with citric acid?

I have already cleverly put a container with water and one bag of pork in the oven, set the temperature to 80 °, then I will check the water with a thermometer, I definitely do not set t.

Shteba turned off twice while it works (mmm)
But everything is falling out of my hands ...

what temperature to set with citric acid?

there seems to be 90 grams maximum, if I'm not mistaken

Shteba turned off twice while it works (mmm)
But everything is falling out of my hands ...

Do not worry, clean it, and see if it happens again, you will have to carry it to the service

[Maria]

MariaThanks for the advice and support.

[Alla]

AllaMaybe you first poured water up to min. and, after working a little, the water evaporated below the min mark, so the error caught fire. I had it once.

[Oleg]

Oleg, I always fill the water almost to the maximum. Disconnected a couple more times, and then worked fine. So I cooked the meat.

New recipe for souvid and video recipe

Pork brisket Sous Vide (Caso SV-200) (Masinen)

Cooked duck in soy syrup according to Lazerson.
The duck came out wonderful, my husband said that I was successful in repeating from the master class)
The duck is tender, elastic, cooked exactly with the recipe of Ilya Isaakovich, 2 hours at a pace of 70 degrees

[IRINA]

IRINA, great!
Modder!

[IRINA]

IRINA, beautiful duck!
I set the duck breasts to cook in sous vide, for 2 hours at 70 degrees, from the spices only salt and a mixture of freshly ground peppers.

[Sonadora]

Sonadora, Manechka, thank you!
My duck was cooked in syrup.

Sonadora, Maniac,

Who's it?

[IRINA]

Who's it?

Have figured out!

IRINA, yeah. I realized what you were doing with MK prescription. I'll try next time too.

Aaaaa !!!!! DeFkiiii !!!! Rzhunimagu !!!!! Well, as in when, this autocorrect)))))
Most importantly, I remember exactly what I was correcting, but something went wrong😬😬😬)
Beckoning !!!! And you are not a maniac, but quite cute

[Irina F]

Irina F, Irina and the recipe for duck where to look?

[x]

Beckoning !!!! And you are not a maniac, but quite cute

Yeah. If you comb your hair, apply makeup and ... turn off the light.



Duck xore.

It turned out to be very soft and juicy, but next time, perhaps, I will do it at a lower temperature.

Give advice, hostesses!
I want to make a sous-vide pike. Large pike caught, 3 kilos. Took it from the riverbed, that is, it will not smell of mud.
I think to spread it (make large pieces without a spine), season - and into a bag
What and how much to season?
At what temperature should you see it?
Maybe the recipe was missing?

[Dmitriy]

Dmitriy, and bones do not bother? I make mackerel quite simply - salt, pepper, lemon (in various versions). I put it at 55 degrees for 1 hour.

[Anna1957]

Anna1957, it's hard to confuse me with bones))) I've been fishing on the Volga for 40 years
Did XE, it was pitted. But it does not last long, it is necessary to do it for a large company. And then 2 kilos of pure meat.
Now I will try dry salting with nitrite, as for pork. Still, river fish ...

[Stavr]

Stavr, Konstantin, recipe for duck with mk in St. Petersburg from Lazerson.
I have not seen your question, if necessary, I will write later.
By the way, yesterday at MK Lazerson cooked duck at 80 degrees for 1 hour 40 minutes.

[Dmitriy]

Dmitriy, in he they dissolve from vinegar, it seems to me. I rarely deal with fish. But nitrite here, in my opinion, will not give anything - it will not protect against worms in river fish. And about the pike bones, I remember that my mother made cutlets from pike - they were not felt there.

And I will drive it for three hours, no worm will survive. In suvid, it will not dry out from time to time, just not to overheat.
Well, I'll raise the temperature for everyone, up to 59-60 ° С

[Anna1957]

Anna1957, and nitrite salt is not needed in fish)

vdv, set the temperature to 63-65, instead of river fish

I cooked eggs suvid today
63 g 1 hour
Delicious!

and nitrite salt is not needed in fish)

So I am about the same))) This Dmitry is experimenting in this way.
As for the worms:
Worms in frozen fish are completely destroyed. In the freezer, freezing it in order to prevent helminths should be carried out for at least two weeks.
You can eat fish with worms after thorough heat treatment. Under the influence of temperatures below 25 ° C and more than 100 ° C, parasites are completely killed, and the product becomes suitable for consumption.
So neither 60 nor 65 will solve this problem.

[Masinen]

Masinen, Maria, the dish looks very festive.
Do we have a recipe for making eggs?
I can't figure out how to evacuate them.

I cooked eggs suvid today
63 g 1 hour
Delicious!

Masha, delicious, I want to cook the same. How many pieces did you do at once? And then the Maestro cooked 30 pieces at the same time yesterday)))

I can't figure out how to evacuate them.

Alla, you just don't need to evacuate it, just cook in water right away.

[julia_bb]

julia_bb, Julia, Ilya Isaakovich cooked eggs at 65 degrees for 1 hour, then the yolk turns out to be creamy.

Worms in frozen fish are completely destroyed. In the freezer, freezing it in order to prevent helminths should be carried out for at least two weeks.

Intimidate ... and I've already salted and evacuated.
And what will happen if they lie on the salting, say, three days, and then in the freezer? and then cook on sous-vide?
By the way, he added a lemon to make it sour, one of the reptiles does not like this.

I cooked 6 eggs at once, I decided to try it for 63 grams, I liked the result!
Yesterday they cooked at 65 grams, and Ira wrote that the egg turns out like cream))

will they lie on the salting, say, three days, and then in the freezer?

In my opinion - quite. Only the temperature in the freezer should be suitable - it says -25. I don't even know if you can get it in your home refrigerator. I have -18 on the scoreboard. And I buy industrial frozen mackerel, so I'm not worried.

I cooked 6 eggs at once, I decided to try it for 63 grams, I liked the result!

Clearly, well, then I'll cook 6 pieces too. Reluctance, because of one or two eggs, turn on a whole pan)

Julia, Ilya Isaakovich cooked eggs at 65 degrees for 1 hour, then the yolk turns out to be creamy.

Ira, I remember that. Just wondering what is the minimum number of eggs to cook at a time. Not the same egg))))

[julia_bb]

julia_bb, Yul, and I'm cooking something and throwing eggs)



Well, if the pace is the same)

recipe for duck with mk in St. Petersburg from Lazerson.
I have not seen your question, if necessary, I will write later.
By the way, yesterday at MK Lazerson cooked duck at 80 degrees for 1 hour 40 minutes.

Ira, you tried both options. Please tell me if the chest is different in the first and second cases?

[A.lenka]

A.lenka, Len, and Lazerson somehow explained the choice of temperature for cooking duck?
I cooked for 2 hours at 70 and 3 hours at 65. I liked the second option better.

[A.lenka]

A.lenka, Len, and Lazerson somehow explained the choice of temperature for cooking duck?
I cooked for 2 hours at 70 and 3 hours at 65. I liked the second option better.

He said that duck should be cooked like any game. And the game is harsh. Therefore, the temperature is lower, the time is longer. Then it will be juicy. He said, he would have lowered it even lower, but, all the same, 25 people did not dare.

[Hope]

Hope, then it is not logical if he cooks at 70 and 80.

[Manya]

Manya, these were his words. Masha was just asking him this question. Probably, the time for the master class was limited, so this decision.

Yes, and bouillabaisse was supposed to be with mushrooms, but apparently the scenario changed along the way.

[A.lenka]

A.lenka, I liked both options and, to be honest, I did not notice much difference (do not throw tomatoes at the current)!
Of course, the mk frames do not allow you to scatter too much), I think that the chef showed us that you can vary the temperatures and it will still turn out deliciously))))

[Manya]

Probably, the time for the master class was limited, so this decision.

I think this is the main reason. He just arrived in Moscow in the morning, and simply would not have had time to cook the duck at a lower temperature. But one of the girls wrote that, according to I.L, at master classes not everyone perceives a pink duck, so he cooked it at 80 degrees.

Len, and Lazerson somehow explained the choice of temperature for cooking duck?

Manya, Personally, I listened to comments on the temperature of duck cooking ... Apparently, I was hovering somewhere in the clouds ...

I asked him about the temperature when people ate). I wondered why in St. Petersburg he cooked duck at 67 degrees for 2 hours, and here at 80 and hour forty. Well, he made it clear that in this case it will not significantly affect the taste. And so it is.
In this case, we are talking about cooking at a higher temperature. The question was not about, for example, 60-62 degrees.

Girls, he told me that on such MKs he does not cook duck at a very low temperature, because not all people understand the souvid, and many cannot eat pink meat, because they think that it is raw.
But generally the duck must be cooked at a very low temperature and longer in time.
I discussed this issue with him.
She also asked why it took so long?
Well, this is also, for reasons, milking everyone is good, so that it is fully fried, the degree of roast.
If MK had been milking gourmets who eat with blood, then he would cook with blood)
Those he selected tesperatura for the participants.

On the first channel, Malysheva enlightens about suvid, oh my

Yesterday Stalik also spoke about him, and he went to the masses.

[Hope]

Hope, okay Stalik, he's all de Chef, but Malysheva

Sings praises

So Malysheva is a business lady, she earns on her diets, now she will make advertising and will earn money on her meals from Malysheva

Well, at least she doesn't scold