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

[Mashun]

I've been lagging behind life lately. Mashun, and about the Temka grill?

Vichka, let me then congratulate you on a new toy
Virgo, you can explain to me in a popular way what attracts you to sous vide. What is the whole point? This is cooking in bags ... what's the use? I don't understand anything at all

[Mashun]

I've been lagging behind life lately. Mashun, and about the Temka grill?
Virgo, you can explain to me in a popular way what attracts you to sous vide. What is the whole point? This is cooking in bags ... what's the use? I don't understand anything at all

Mannochka here is a topic about grilling
topic here

About the sous-vid. You understand that with this method of cooking vitamins in the product are not destroyed, because there is no air. And the product itself is cooked at a low temperature.

Prepared Pork Belly.
This time, the process was a little easier for me, due to the fate of my new grill Shteba FG95.
The brisket was fried in it.
I washed the meat well and made cuts on both sides. Smeared with salt and left. At this time, she turned on the grill and waited for heating.


Fried brisket until golden brown


The meat was soaked with a napkin and packed in a vacuum bag


I put Shteba in Su-Vid in hot water.
The temperature was set at 80 grams and it took 2.5 hours to cook.
Then she pulled it out and put it in the refrigerator overnight.
Still hot in the bag

Brisket incision in all its glory


And in slicing)

And closer


Bon appetite everyone)

Mash! Only salt or what other seasonings? The photo in the package gives the impression that something else is sprinkled.

Zhen, I forgot to write) I also added a mixture of hot peppers)))

Mashun! What a beauty!

This time, the process was a little easier for me, due to the fate of my new grill Shteba FG95.

That's for sure! I am now Su Weed perceiving not only in a compartment with a vacuum sealer, but also with a grill

Today on NTV in the program "Miracle of technology" about the sous-vid was told and shown. I really only heard the last phrase

Today on NTV in the program "Miracle of technology" about the sous-vid was told and shown. I really only heard the last phrase

We praised the device!

Those who have not seen the NTV program have lost little.
I did not expect such a mediocre and uninformative story about sous vide. ABOUT NOTHING AT ALL! Yes, and 20 minutes of cooking, as far as I understand ... Where did they dig up this cook? For a master class, you need it forcibly, for 15 days.
If it were not for the forum, but only I watched this story, I would never have looked closely at this device.

I just looked. Well, yes, they gave little information. Could tell in more detail. And 20 minutes is clearly not enough)
In short, everyone has their own opinion on this issue)

Wave how delicious everything is here! I will learn from experience! Please tell me, if you do beef, then for what time and temperature is it better to set it so that it is juicier?

Marin, I haven’t decided on beef yet. But it obviously needs to be cooked longer. In general, the lower the temperature, the juicier it turns out, you can make those meat from 60 grams. And the thickness of the piece also affects the time.
I made beef, but in small pieces.

Marin, I haven’t decided on beef yet. But it obviously needs to be cooked longer. In general, the lower the temperature, the juicier it turns out, you can make those meat from 60 grams. And the thickness of the piece also affects the time.
I made beef, but in small pieces.

Thank you! So I think 4 hours is a lot or a little, and a piece is about 6 cm thick.

A lot, put 2 hours next time.

Yes, Marin, in the Shteba pressure cooker, I would set the temperature exactly, without adding.Those set 65, and the time was 3 hours and gave her the required water temperature in an hour and only then put the meat

Thanks for the advice! I did just that, only first I brought the temperature to 65, and then I put the meat! So that the process starts right away!

I captured two best friends)) working together

And this is what my two assistants have prepared)
I decided to make chicken breasts for dinner today using the express method.
First, I washed the grapes well and wiped them with salt and sprinkled with olive oil.
She turned on the grill at max 230 gr. when it warmed up, I threw the breasts and roasted for 5 minutes.


Then I packed it into a bag


At this time, my device for Su-vid warmed up to a temperature of 80 grams.
I put the breast bags and cooked for 1 hour.
When I pulled them out, I immediately put them in cold water. Shock therapy)
Cut rice and garnish)
Delicious. And fast)
But I can say that for 60-65 grams, chicken breast turns out to be softer and juicier.
But I do not reject such an express method either)
Ready-made, but in a package.


And so)

And my assistant today is not working as intended
Lemons, which will be dried according to the Tannin-Romin recipe, are saturated, warming up, with 60 * syrup



https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=152567.new#new

Flax, the device is universal)) you can do everything)

Oh, the poet's soul could not stand it. I ordered a vacuum sealer. I wanted at first with a sous-vid, but when I saw the amount in the basket the soul trembled. I decided to gradually buy back, I will now wait for the call, the mail has already been answered.

I ordered a vacuum sealer.

The right decision! I know what kind of order I put in the freezer with the packer on the steam ?! And packed dried herbs, fruits, vegetables so as not to keep them in jars. Pastila ... Yes, a lot! And then you will buy SuVidnitsa

Lenok, I also thought it would come in handy for all occasions. And in the beginning, you can practice suing in Stebek. And the dried herbs will not suffocate? And then I dried, and now I'm afraid of food. You submitted a good idea

Oh, the poet's soul could not stand it. I ordered a vacuum sealer. I wanted at first with a sous-vid, but when I saw the amount in the basket the soul trembled. I decided to gradually buy back, I will now wait for the call, the mail has already been answered.

Ol, that's right, you have to start somewhere)
From the beginning packer) By the way, which one did you order?
And then you will buy a sous-vid) a very necessary device) I can’t live without it))

[Masha]

Masha, I am to you for a consultation. Conducted an experiment today with Brand 6051 - could it be Su-Weed, those. maintain a more or less stable temperature. I poured 2 liters of water from the filter into the bowl. I installed a jar in the bowl, fixing a milk thermometer on it. The initial water temperature is + 20 * C. Set the Manual mode 65 * C time 3 hours. The first time I checked it after 20 minutes - on a thermometer 63 * C. After another 10 minutes - 67 * С. Then I checked it there, every 30 minutes. And here is the table I got it:
On the display (time) - temperature
3:00 - 20 * C
2:40 - 63 * C
2:30 - 67 * C
2:00 - 67 * C
1:30 - 67 * C
1:00 - 68 * C
0:30 - 68 * C
0:00 - 68 * C
Do you think this will do for sous vide technology?

And if so, then another question, did you cook chicken breast at 75 * C, whole chicken - at 68 * C, turkey fillet - at 65 * C.
Can a temperature of 65-68 * C be considered universal for chicken and turkey? Will my 67-68 * go for turkey, for example? I'm not asking for the rest yet, because there is a turkey breast. The instructions for the bird write 63-35 * C. Should I lower the tinctures to 60 * C so that the temperature fluctuations are within 63 * C? Or is it better to let it be a little more? I read how you got confused here in temperatures. And I'm really confused, I think you can understand.

Ksyusha, look, you have a deviation of 3 grams.
I would put 62 and your 3 g = 65 g)
I realized that at 60-65, very tender meat is obtained. I tried it at 75 and yesterday at 80g. But yesterday I also reduced the time to an hour.
In general, the lower the temperature, the more time and naturally look at the thickness of the breast, otherwise the turkey's breasts are thick and, accordingly, it takes more time to warm up)

Then show off in our Temka))

[Mash]

Mash, I can set either 60 or 65, a step of 5 degrees in 6051 on the manual. So I ask, will this spread of 5 degrees (63 * and 68 *) be significant?

And yet, today I have been thoroughly studying this method all day. Many people write that it is advisable to fry before or after sous vide. Type for beauty and safety. What do you say?

Then put up 60 gr. will be what you need.
I also grill. Sometimes before, and sometimes after, if you want a crust)
And so yes, it is advisable to fry but quickly and in a hot frying pan or grill) straight for five minutes, no more.
Or, if you are not going to eat right away, then the package does not need to be opened, but simply put it in the refrigerator. And when you decide to eat, then quickly fry)

[Mash]

Yeah, I get it. Thank you.

Mash, but tell me more, how is it more delicious to eat such dishes - cold or hot? Or does it depend on the product? Share what and how you eat.

Here are the chops and the brisket deliciously put in the refrigerator overnight and then cut into sandwiches.
Fish is better than hot, it tastes better to me, and hot chicken breast tastes better. Or you can put it cold for cutting)
Vegetables are also better to eat hot. I cooked asparagus, it is very tasty and tender after sous-vide. Melted right in my mouth.
If a piece of beef, I have not yet decided how it tastes better and how best to cook it)

If a piece of beef, I have not yet decided how it tastes better and how best to cook it)

Can I talk about beef !!! Made 2 options: 1 raw marinated https://Mcooker-enn.tomathouse.com/index.php@=com_smf&topic=305150.new;topicseen#new
2 beef marinated after quick grilling.
The only thing in option 1, I didn't even think to fry the meat. I put it in the refrigerator and the result was beef, no worse than a store delicacy, both in taste and in density.
And I haven't tried option 2 yet, I'll open it this evening and then show it in pictures and taste the same.

I didn’t fry it just because with prolonged heat treatment the bacteria all die, especially the temperature above 60 grams, but maybe I’m wrong. It's the same as with milk, which is pasteurized at 60 grams to kill bacteria.

Ol, that's right, you have to start somewhere)
From the beginning packer) By the way, which one did you order?
And then you will buy a sous-vid) a very necessary device) I can’t live without it))

Mashul, like yours, is the same. Now I will dream about sous-vide, but it's better to gradually buy it than nothing at all

Today I had to call Ozone. They promised me a personal discount of 10% (for the inconvenience caused), so this time they already forgot to provide it. They said that within a month I could use it. Now, until November 29, like it or not, you will have to order a sous-vid. It's a pity to lose the discount

Yeah, so soon you'll be cooking with us)) yes, it's a pity to lose 10 percent. And how much will Su-Vid Shteba cost with a discount?

6291 rubles. Seems OK. In Yulmart it is also worth 6990. Now I will save, where to go

Well, okay) but more expensive in yulmart.
Well, that's not for nothing that the packer ordered. And I also advise you to order additional packaging of bags to the packer while there is a discount. Su-vid and packages together.

so the discount to me is not because of the packer. They did not put a guarantee on Shtebik, and they answered that there was no possibility, and for the inconvenience they offered they took advantage of a 10% discount. And if that they will accept Stebik back at any time. I just ordered a packer, and bags for a fabulous price. They gave a discount of 300 rubles in the form of bonuses for the first order, but forgot the 10% discount. I had to call them and knock her out. But now all my products are shining at a discount. I'll have to order packages later. I feel that at first I will rush like a Kubanochka to pack everything in them

Here's the meat for comparison

After cooking:

And in the end we got a meat similar to boiled pork. Moderately dry and visible meat fibers. Strongly different from the previous version. This is when you compare the loin and boiled pork. The taste and consistency are completely different, although they were cooked together and at the same temperature.

So, we need to go to the beef again))
It can be seen that it turned out well)

Yes, Mashun, take a closer look - they come out very well.

And there was only one piece of beef, I cut it in half and made it in different versions.

Two new Su Vid have appeared on the Shteba website. Not on sale yet, can anyone take a look in advance.
Personally, I was not impressed with the new items. But that's me ...

Igor, the new models are very good.
It shows the current temperature, but my model is not.
And one more model is for professional use.

And I like your model better. And the design just fits more into a pair of Cubes. Vertical panel control. They look side by side somehow more monolithic and prettier. New is not always the best. And why 8 liters instead of 6 .. If I buy, then 1 model.
But I somehow did not quite understand this insertion sous-vid. Rather, I understood the meaning, but the need ...

Girls, you can half congratulate me. I'm already halfway to my dream. The vacuum man received. Now I packed the chicken fillet and put it in the Shtebochka at 75C for 50 minutes. I cannot understand yet, should I increase the time? In the internet I met that someone cooks for 20 minutes, and who cooks for 2.5 hours. I don't know what to do yet

Ol, congratulations on the packer)
What piece? Did you add the heating time? Or did you heat up earlier?

Yes, fillet, which is sold in slices on a substrate. Poured in very hot water at 70C. I immediately got up to 75, put it on 1 hour, and I start counting that I put it on 50 minutes. And what should I pour cool? While there is no instruction from the sous-vidnitsa, I did not really understand how to do it.

That's right, that she poured warm)
Well, then an hour is enough)) it was possible and 1.30 was.
Just do not pull it out right away, but let it cool in water and then it will come))

Girls, you can half congratulate me. I'm already halfway to my dream. The vacuum man received. Now I packed the chicken fillet and put it in the Shtebochka at 75C for 50 minutes. I cannot understand yet, should I increase the time? In the internet I met that someone cooks for 20 minutes, and who cooks for 2.5 hours. I don't know what to do yet

Olya, I congratulate you!
Here we were preparing duck breast on the MK, we put it in the already heated Su look up to 80 grams. And they cooked for 30 minutes. It is about the size of 2 medium breast fillets.

That's right, that she poured warm)
Well, then an hour is enough)) it was possible and 1.30 was.
Just do not pull it out right away, but let it cool in water and then it will come))

So I am in no hurry to push the same immediately, it can still lie for a long time!

Today I just boiled a piece of beef for a salad, now it is cooling down. I put it about 6 cm thick, though I threw it a little bit frozen in the middle and set it for 4 hours at 80 grams.

I realized that the chicken can be put on for 1-1.5 hours?
Beef for 3-4 hours,
pork probably also?
and how much about vegetables and fruits?