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

I also looked - laughed

[masinen]

I bought a submersible Su Vid Steba SV 50 and away we go, not a day without some delicious! We had love with him from the first preparation. Keeps the temperature clearly! I constantly checked it with an electronic thermometer. This is from the last preparations.
Pork shoulder, marinated in vacuum for 10 days (dry salting method - 20 grams of nitrite salt per 1 kg of meat and 5 grams of your favorite spices, as in Masha's recipe masinen "Pork chop") I cooked at 63.5 degrees for 4.5 hours.



Turkey thigh fillet, marinated 5 days, 75 degrees 3.5 hours


I took it to work to treat my colleagues. People couldn't believe that this could be done at home. Well, they are not bread makers

[Elya]

Elya,

I also love Shtebochka

[Omela]

Mash, thank you, it was you who prompted me to make this purchase. After yours with Ksyusha-Omela master class on YouTube I just caught fire with a submersible sous view. I was thinking which one to buy, Steba or Caso. You said you had Steba, so I bought Steba. OOOOOVery happy !!!!

[Elya]

Elya, Congratulations. Really cool, right thing.

[Anya]

Anya, Thank you!

[Masyusha]

Masyusha, Elya! Cool cutting! Congratulations on your purchase)

By the way, about the pike.
It was salted at the rate of 20 grams per kilogram of meat, sprinkled with a mixture of Provencal herbs, divided into portions.
A slice of lemon was added to each serving.
Each portion is separately evacuated
three days in the refrigerator, then sous-vid 63.5 ° С 3.5 hours.

It turned out delicious.
I'll go and catch some more.

[Masyusha]

Masyusha, congratulations on your purchase. Wonderful slicing

[Dmitriy]

Dmitriy, maybe a recipe? Ahh?

maybe a recipe? Ahh?

And so there is enough information, like. except that without pictures, but what is there to especially look at.
And here's another doubt. I did not freeze against parasites.
My pike is from the riverbed, clean, we eat these without a doubt. Well, how who cooks the grass like that? Again, there are more parasites in the north ...

Girls, you are already a pro! I read it and also wanted to cook like that. Please help me decide between Steba SV1, Severin SV 2447 and Tastemaker Sous vide Klarstein, for a small family up to 6 liters. I decided on the device for evacuation, but I ask for your help with the sous-vidnitsa

Let the "boy" give you some advice: here I see an error:

for a small family up to 6 liters

In general, I am alone, I cook for myself, while I manage in the multicooker (I will build the machine myself). But 5 liters of a standard multicooker pan is very small. If you want, for example, to catch the beef tongue - it doesn't fit! You can't put in large pieces of meat either ...
If you are going to buy expensive equipment, take the submersible version, SV50, SV100. I think so.

Dmitry, thank you very much for your feedback, I did not consider the immersion option at all, not imagining how you can cook with an open lid, or I don’t know something. I read a lot (almost all the pages) on the forum, but not enough so far I can imagine all this. Slow Park and I have 3.5 l, multicooker 4.5 l, of course, there are separate 5 l pots, but I rarely use the slow cooker, but the thermomix and multicooker are in use every day. I would like to master sous vide, especially for beef, it is not as tasty here (in Germany) as it was in Kazakhstan.

[tamara]

tamara, I have a submersible one, instead of a lid, I wrap it on top with cling film and cover it with a silicone lid with a slot for the device

No pictures with lid

not knowing how to cook with the lid open

For Su-vid, as seen here, the product is packed in a sealed package. The cover is only needed to save electricity and heat more evenly.For the immersion option, it makes a lot of sense to wrap the entire pan in something - the temperature will be more accurately maintained (and the room will heat up less, less energy will be spent).
Instead of a lid, foam balls are completely poured into themselves (the same thermal insulation).

Well, to really finish off ... There have been cases of making sous vide in (do not fall! Hold on tight) ...

... in the dishwasher)))

because the product does not come into contact with water.

There have been cases of making sous vide in (don't fall! Hold on tight) ...
... in the dishwasher)))

Yes, no one falls, we have known this for a long time. They cook in the dishwasher, wash in the microwave. This is our way, Brazilian




We also make baked goods, as my son says, from the holy spirit - without white flour and sugar.

[tamara]

Please help me decide between Steba SV1, Severin SV 2447

tamaraI bought a Chinese one, it is 2 times cheaper (5606 rubles) and for 2 months now, I have been preparing Su-Vid, if not every day, then every other day and I am very pleased with it. It seems to me that an immersion container is much more suitable for cooking than a stationary one, since it does not limit either the size or shape of the food to be prepared. But this is guided by your taste. Here's my device:

I checked it with my thermometer, it keeps the temperature without any deviations at all, if I put 65 *, then it will keep 65 * until the very end. For cooking, I took plastic transparent food containers "Tourist" with lids that can withstand temperatures from minus 21 * to + 99 *, one for 9 liters, the second for 11 liters, and their cost is 240-260 rubles, respectively, I put a metal coil inside, pick it up yourself whichever you like, there are a lot of them in hardware stores, the main thing is that they hold the bag with a vacuum not allowing it to float.
In general, these are the prices I cost. See for yourself

[Buttercup]

I have a submersible one, instead of a lid I wrap it on top with cling film

Buttercup, + 100500 Only I don't even close the lid. I measured the temperature with an electronic thermometer during the cooking process - it keeps the temperature perfectly

Tell me then, I have a warning in the instructions for the Caso cv200 (submersible sous-vide) - the brewing container cannot be closed with a lid. So how is it correct?

[tochka19]

tochka19, Irina, you don't need to cover, but then the water will evaporate. I cover with a silicone mat, bought in Ikea, pink. Girls cover with food wrap, but it is not necessary to wrap hermetically, let there be air.

Beef suvid recipe
I was planning for a long time, but still I issued

Souvid beef without nitrite salt (Steba SV-50) (Masinen)

The girls are covered with food wrap, but it is not necessary to wrap hermetically, let there be air access.

Masha, why access air? I just wrap everything hermetically and no fumes occur on the device.

[Svetlana]

Svetlana, well, just in case, you see, in the instructions it says that you can't cover.

I took this method from the Americans from YouTube, they close hermetically.
And where is it written in the instructions? To the submersible Staff? I just didn’t understand why it was impossible to close hermetically?

[Svetlana]

Svetlana, writes to Kaso, I myself was surprised why it is impossible

I had a reverse moment. I cooked meat for a long time, there was decent evaporation and the device (not Shteba) shut down, picking up steam. After that I close everything qualitatively.

Well, it may be that the water has evaporated and the level has dropped below the permitted level and the device has issued an error.
They all work like that.

Friends, help mi, pliz ...
I used a stationary suvid, but I wanted not to limit myself in the size of the product. I bought a submersible and realized that all my pans are too small. Question: Has anyone tried using a submersible saucer in a plastic container?

[krysya]

krysya, I did it in a 5-liter plastic bucket (like food plastic, a fork and a glass are drawn), everything is fine, the water does not boil, and at this temperature the plastic practically does not smell, one inconvenience - the bucket is light, you need to make sure that it does not turn over

[krysya]

krysya, I bought a plastic gastronorm container in the Metro and we cook well in it)

[Irina F]

Irina F, Mandraik Ludmila, THANK YOU!!!!

It's been a long time since I came here. I decided to join new technologies. I reviewed a bunch of videos, I study the suvid technology on the site.
But I don’t understand where you get the cooking time from 14-18 hours? From the instructions, well, a maximum of 6.5 hours.

[smok]

where do you get the cooking time 14-18 hours

smok, from experience For example, languages ​​can be cooked longer, otherwise I will be tough.

[Masinen]

Masinen, Masha, can you buy a separate cable for Sous Vide Steba SV 1? I can’t find where I hid it, but doesn’t fit from Multi Shteba?

[Krug]

Krug, I’m not Masha, but I’ll answer: almost any computer cord is suitable for stationary Shtebovskiye devices (from system units, monitors, etc.)

[melanya]

melanya, No! She has a completely different profile. I collected all the computer wires around the house and none of them have such a connector.

[Krug]

Krug, strange, it suits me. write to their store - comfort is the maximum

I generally insert a wire from the multicooker. True, I have SV2.

I generally insert a wire from the multicooker.

So I was sure that the connectors are the same and, apparently, I attached my own cable somewhere. And Shteba XXL is standing nearby, I wanted to rearrange the wire, but it does not fit. Above the profile is different. My husband is trying to cut this groove in the cable, if it doesn't fit, I'll go to the store.

[Krug]

Krug, I have a cord from my computer

K Su View Steba SV1? suitable?

I have Cu View Steba SV2
I tried it on, the cord is also suitable from the multicooker.
rather than model 1, the connector is not standard

rather than model 1, the connector is not standard

Well, at least not like the multi. I put the photo on the previous page. I don't even understand why it was necessary to make different connectors ??? For me - a surprise. I have 2 multi Shteby and I got along with them. And tomorrow I wanted to use 3 units, but I can't find a cable to the suvidnitsa.

Girls, did someone cook chicken ventricles?

Suspiciously similar to steba sv50

Suspiciously similar to steba sv50

One to one, licked by parasites ...

melanya, No! She has a completely different profile. I collected all the computer wires around the house and none of them have such a connector.

If it’s not too late, I cut a pimp in the old cord from the stationary computer with a knife (above in the photo) and the cord from the computer began to fit. If you don't understand, write.

I bought myself Shteba SV1. Yesterday I set to make pears and apples, set it overnight, I had to leave it to cool in the device, just until morning. I get up in the morning - the display does not light up, the buttons do not respond. broke down along the way (I’m unlucky, I bought a Gemlux desktop stove, I had to change it, because the electronics flew off. I got the second one, there are also some problems - the default temperature is incorrectly set on one of the programs, but I haven’t changed it yet became, because the temperature can be changed and it keeps it, but it's still unpleasant.Now, after the first use of the problem with Shteba ((again, you will have to issue a return (

Hello. In sv1 sous form, how to understand that the required temperature has been reached and the product can be put in?