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

Ol, vegetables and fruits should be set from 85 grams and above. And the time depends on what you are going to cook and how you like to be soft or hard.
Those can set 4 hours and check the walk, as you are satisfied with the softness of fruits or vegetables, then take out)

Today I have a fish.

To begin with, the fish was fried in the BBK grill


I put the fish in a bag, sprinkled with salt / seasoning, added carrots and onions and evacuated the air, sealed the bag.


While the fish was frying, she poured water into Su-vid and turned on 100 *.

Since I still have little practice and prefer better overcooked than undercooked, then placing a bag of fish in Sous-vide, incl. 90 *, time 1 hour.

From this I realized that for fish, the time must be reduced, my fish was more than ready, and the piece of fish was huge.


There is quite a lot of juice in the bag

Mash, help me out. Something I'm not very good at working with a vacuum cleaner. Either it does not pump out the air, then it seems to pump it out, but it does not make the seam well. You can’t drop the picture how to put the package on the sponges correctly, and if you wash the package, then how to make the next seam better, again I mean the edges of the package. It is necessary to put the package on the edge of the vacuum chamber 14, or it can be overlapped.

[Masha]

Masha, I'm with a report. She did not take the turkey, took the breast. Fillet, 2 lobes. I beat it off with a rolling pin through the parchment. I salted a little, pepper and in a bag (I took the bags for freezing and storing food in which you can reheat in the microwave) with hemp of parsley and dill (I didn't translate the greens). I don't have a vacuum sealer, so I created the vacuum with my hands as much as I could. While doing all this with the breast, the pressure cooker heated the water to 65 * C. I put the bags in a bowl, immersed them with the lower steamer so that they would not float. I set the time to 3 hours at 65 * C. I decided to play it safe on time. As Vika says, it's better to be overcooked than not cooked. But Vika takes the temperature, I decided in time. So I cooked the fillet for 3 hours. And then all night long (7 hours) it cooled down right in the water. I turned off the heating beforehand. In the morning I took the fillet out of the water and the bag. It was already at room temperature. I cut and immediately chopped one share, but I am attaching a photo.

Well, am I a good student? (c) movie "Office Romance"
I didn't understand the taste. Fillet smells like boiled. But it doesn't taste quite boiled. Delicious. Soft. Even juicy (there was a little juice in the bag, literally a couple of teaspoons.) The meat did not break down into fibers, but was solid. I like it. But in order to completely establish myself, whether I like the sous-vide technology or not, I still need to cook something and, most importantly, give my husband a try.
Masha, thank you very much for the topic and your experiments.

Mash, help me out. Something I'm not very good at working with a vacuum cleaner. Either it does not pump out the air, it seems to pump it out, but it does not make the seam well. You can’t drop the picture how to put the package on the sponges correctly, and if you wash the package, then how to make the next seam better, again I mean the edges of the package. It is necessary to put the package on the edge of the vacuum chamber 14, or it can be overlapped.

Ol, don't panic.
The main thing is, before you put something, you need to unscrew the edges of the bag so as not to get dirty.
Then carefully turn out and straighten the bag, if you suddenly get wet, you need to wipe it with a napkin inside the bag.
And this is how you put the package in the camera


Then you lower the lid and press hard until it clicks.
After the package has been evacuated and glued, then open the lid and push it forward a little and click it again. Press the Seal button and make a test gluing.
Try it)
I didn't succeed at the beginning either))

[Masha]

Masha, I'm with a report. She did not take the turkey, took the breast. Fillet, 2 lobes.
I don't have a vacuum sealer, so I created the vacuum with my hands as much as I could. While doing all this with the breast, the pressure cooker heated the water to 65 * C. I put the bags in a bowl, immersed them with the lower steamer so that they would not float. I set the time to 3 hours at 65 * C. I decided to play it safe on time. As Vika says, it's better to be overcooked than not cooked. But Vika takes the temperature, I decided in time. ]
Well, am I a good student? (c) movie "Office Romance"
I didn't understand the taste. Fillet smells like boiled. But it doesn't taste quite boiled. Delicious. Soft. Even juicy (there was a little juice in the bag, literally a couple of teaspoons.) The meat did not break down into fibers, but was solid. I like it. But in order to completely establish myself, whether I like the sous-vide technology or not, I still need to cook something and, most importantly, give my husband a try.
Masha, thank you very much for the topic and your experiments.

Ksenia, well done!
The breast is gorgeous !!
Correctly, it is better to take time than temperature, since the higher the temperature, the drier the product at the exit)
For fruits and vegetables, the temperature should be set from 85 g, and for meat - up to 68 g !!!

If you ask anything else))

This is what attracted me to the Su method, the look that the meat is kind of boiled, but does not break down into fibers and it turns out juicier (if it is beef or white chicken meat)! I made beef in salad, well, very tasty, you can't compare with a piece of ordinary! And Mashunya is to blame for everything !!!

I decided in this thread to show how I now have a technique. This is the question of where to put)
Now I have a balcony an extension of the kitchen. There I bought a shelving unit in Ikea.
This is especially for Olga, maybe I promised. Well, maybe someone will be interested)


The green boxes contain flour, cereals, etc.)
Yes, Popkornitsa also settled at the very top of the AF)

But the most interesting thing)
My husband made me two sockets next to the rack and now I can not wear Su-Vidnitsa, a slow cooker, well, a grill) although the grill is more convenient to use, in an open area)
In short, I am satisfied and happy)

In the kitchen itself I have: my favorite pressure cooker Shtebochka, TM and Kenwood combine-dough mixer)

[Mash]

Zhen, you have no idea what I went through) two months of repairing the balcony to connect it to the kitchen and only yesterday it was all over !!!
There was so much dust, oh god !!!!
But now every device has found its place for me)
I even have curtains the same color as the drawers

Mash, the rack is awful! I just do not understand, is it on your balcony?

Gal, yes) I have a balcony, a continuation of the kitchen)
There is no window between the balcony and the kitchen, and where there was a window, now a work surface.
There I put a grill or multicooker or AF) and then put it on the rack after cooking)

Gal, yes) I have a balcony, a continuation of the kitchen)
There is no window between the balcony and the kitchen, and where there was a window, now a work surface.
There I put a grill or multicooker or AF) and then put it on the rack after cooking)

It's just beauty! And very convenient!

Mash, can you tell me the size of the rack?

Irin is length 98, depth 34, height 198 (something, or 186)
Very comfortable, sold in Ikea. I want another half of this, there is such. It is 42-45 long, I don't remember exactly)

Mash, Shelving - beauty aa Tozha I want this, but nowhere

Yeah, it's a pity I have not a loggia, but a balcony. And it is located completely on the other side of the kitchen, you need to cross the corridor and the room. Anyway, thanks for the pictures of the rack and the vacuum cleaner, I will try. I probably put the edge of the bag on top, but I need to drown it in a hole.

[Hunting salad]

Hunting salad



an arbitrary amount of vegetables: eggplant, zucchini, bell peppers, carrots, tomatoes (cherry), onions, garlic, seasoning (a mixture of dried vegetables).




Time 1 hour, temperature 90g.
The vegetables cooked great, apart from the carrots, which were a little harsh, but didn't ruin the salad. There was almost no liquid in the bag, all the juice was preserved in the vegetables.
It was very convenient to carry your lunch to work today, since the package took up very little space in the bag.

Vic, beauty !! And how do the vegetables taste?

[Vikus,]

Vikus, beautiful !!! I should try it too.
Mash, the rack is excellent !!! I also need to install another one. I will put it on the loggia. The same when I wanted to break the wall between the room and the loggia and move the kitchen there, but it was lazy to bother with the transfers of kanashki and everything else. Now I cherish the dream of moving to a private house

Vic, beauty !! And how do the vegetables taste?

Masha, I really liked the vegetables. If I cooked in any other way, then the vegetables would float in the juice, but here the juice was preserved in the vegetables, which was very surprised and liked. I am waiting for the return of the household, today the three of us took a packet of vegetables, I will listen to their opinion.

Here is a turkey roll with cheese and chicken fillet. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=309332.new#new



cooked at 68 grams and 10 hours. (at first I put it on 12, but it seemed a lot). And now I think that you can put less time, well, for example, 8 hours, I think it will be ready - it's all the same poultry meat.

I also made fruit for dessert (apples and tangerine + honey + wine + grass). I put it for 1 hour and 80 g.

Thank you girls! For confused the whole

It is true that cooking with this method is tasty and healthy! It's better to cook tasty meat than to eat sausage, it is not clear what kind of performance!

Eh! When will the Stack Packer be on sale? I sit and wait. I want this!

Today I put pork tenderloin for the night.
Rub it with salt, a mixture of peppers and add pieces of butter.


I set the temperature on the sous-vidnitsa to 63 and the time to 4 hours.
In the morning I found this meat)




I did not fry it. I just cut it for sandwiches !!!
Tasty is not the right word !!!

Close-up

Masha, great result! Now, knowing the taste of juicy meat, I can imagine how tasty and juicy it is

Honestly, I can't even imagine how I used to eat store-bought meat for slicing pumped up with all sorts of nasty things !!!
And here everything is natural and spices and whatever you want. You can make it sharper, you can do it without any seasonings) flight of imagination.
And the main thing is that it is tasty, tender and juicy !!!

Honestly, I can't even imagine how I used to eat store-bought meat for slicing pumped up with all sorts of nasty things !!!
And here everything is natural and spices and whatever you want. You can make it sharper, you can do it without any seasonings) flight of imagination.
And the main thing is that it is tasty, tender and juicy !!!

The meat is excellent! : girl_claping: I agree completely! Now I make for salad instead of sausage! A month ago I was madly in love with boiled pork from the store, but now I’m not hotz, I can myself, and even when I want to! Now I buy different specifics!

Lazy peppers

Sous Vide Steba devices acquired own section

Sous Vide Steba devices acquired own section

And my recipes are not all there

Sous Vide Steba devices acquired own section

Well, thank you! It's much more convenient this way!

And my recipes are not all there

Give me or Masha links to them - we'll transfer

Don't worry, Vikus! Write to Masha what recipes she can handle!

7 seconds ahead

Today I have cabbage rolls

I fried the cabbage rolls a little and put them in a bag.
time 1.5 hours, temperature 75 *

Vic! And now you do everything in sous-vide? Like it so much?
Intriguing more and more.

Vic! And now you do everything in sous-vide? Like it so much?
Intriguing more and more.

Len, no, of course not all. I just took out the turkey drumstick from the slow-cooked meat and put the chicken breast there. In Su vid, I enjoy cooking for lunch at work. These are all photos taken at work.

And these are lazy cabbage rolls.

Vichka is a credit dear! When I go to work, I will do the same!

Vicka, what is your packer model?

Oh, Vikulya, you will bring me to experiments! I'm holding on with my last strength!

Oh, Vikulya, you will bring me to experiments! I'm holding on with my last strength!

Don't hold back! We must take and create!

Vicka, what is your packer model?

Bohmann. I don’t like the way it pumps out air, but it seals it ONCE!

Vic, and how are lazy cabbage rolls different from ordinary ones? Honestly I do not know))

Vic, and how are lazy cabbage rolls different from ordinary ones? Honestly I do not know))

Mash, in lazy cabbage is mixed with minced meat, I chopped it with a blender. Well, the usual ones are minced meat wrapped in cabbage.

Now I will definitely catch up) and I'll buy a white-sided one, otherwise yesterday I was tempted all evening)

Mash, and I'll put meat in it today - it's marinated! How to get ready in the evening and yesterday I baked a loaf for this business! I could not resist! I think how I will lay out phyto - so you will definitely not resist

Finally today I brought to life the idea of ​​Olivier salad in sous vidnitsa !!!
Here is a photo, but I forgot to put it without dressing and peas))

Recipe with a detailed description of the process
Olivier salad

With dressing and peas)

Today I marinated chicken breast in granular mustard.
I beat it off with a thunderiser and salted it.
Cooked for 1 hour, temperature 63 g
It turned out to be stunned !!

Marin, the main thing is that it is not sharp. Even children can be given) and adults and for a long time)

Marin, the main thing is that it is not sharp. Even children can be given) and adults and for a long time)

Wonderful! Although my 3.5 years old, together with my dad, sometimes falsifies the usual dining room !!! So I laid out the meat - a turkey thigh, I'll do it with it, but I probably need to keep it a little longer, right?

Well, is it bigger than chicken breast? And the bones are there?

Not ... It is boneless, pure whole thigh, only times more, so I think, can it be put on for 2 hours?

Well, yes, for 2 hours, I think it will be fine)