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

Now I put the pork loin on the table for cutting !!
I'm getting ready for the New Year)
Weight 1 kg


Pre-grilled Steba fg95.

The temperature was set at 65 grams, and the time was 10 hours.

Masha, with the coming You !!! Likewise, I prepared everything: meat for salad, slicing on the table - I will put it on for the night !!!

Marin and you with the coming !!!
I'm also going to make jellied meat in Shtebochka))
And then I will cut the loin in the refrigerator for a day and 31, there will be overeating !!

Made a ham (turkey, chicken) 1 kg 200. I put it for 6 hours at 70 g. I think it will turn out tender and juicy !!!

Marin, why don't you want to lower the temperature?
I realized that 63gr-65gr is the most juicy.
And everything higher dries up)

Masha, if honestly, wanted to, but I can't fight myself !!! And so I gradually lower it, I used to do it by 75, already reduced it by 5 degrees - the hero, although during cooking, the temperature ranged from 68-71!

Well, it fluctuates the rate of the sensor, and in a bowl 70g)
So let's reduce it by 68 grams!

I made a loin tonight. Cooling now.

And I forgot to pull it out !!! This is how the meat remained in the suvidnitsa !!

Girls, good evening! I am now also with a suvidnitsa, welcome to your warm company.

And I have a question right away, when you set the time in the settings, you have 1 hour or one minute initially. The video shows one hour, I turn it on, I have a minute by default. And it heats up for a long time, it seems to me, although I pour warm water.

Kind!
So maybe you have a new model?
In my SV-1, the hour counts down.
And it heats up gradually.

The instructions say that the display should show the time - 1 hour, but in reality - one minute. I don't even know how to regard it as a new model, or maybe something is wrong. I put vegetables on the salad, I took the time with a margin of half an hour, so it only warmed up for 50 minutes to 85 degrees, although the water was warm.

Maybe the firmware has been updated and now from a minute.
But she still needs at least 30 minutes to heat up. I always expose with a margin of half an hour)
I think everything is fine with you. Better to set at least an hour. Here and 30 for heating and 30 for cooking.
For example, today I made chicken breasts for Olivier.
I set 1 hour and added 30 minutes for heating)

How did you know that she warmed up for 50 minutes?
Did you measure the temperature with a thermometer?

[Masinen]

Masinen, thanks, reassured. Hope it's okay.

I've already made the carbonade, and we'll try the vegetables for the salad tomorrow. And the chicken breast - we have already tried it, it's very tasty, I already did this in the cartoon, but I like it more in the suvidnitsa, and the cartoon is busy, as a rule

So her indicator starts blinking when the desired temperature is reached.

Ahh, so you have an updated one !!
Cool!!
And it does not show for me, those indicator does not blink!
Well then, all the more, I congratulate you on such a wonderful purchase!
Upcoming holidays!

[Masinen]

Masinen, you can ask, did you cook the whole chicken in a dish, how do you taste in comparison with baked in the oven. I have a chicken waiting for her fate tomorrow, so I think, do it traditionally, or sous look.

In general, it turned out deliciously. But baked is completely different)
You better try to make a part of the chicken, if you like it, you will do it whole)

Here is my loin)


And the chicken breast went to Olivier)

[Masinen]

All with the come !!!

Masinen, beautiful loin, and, of course, delicious (I know)

I made a whole chicken for the table yesterday. 6 hours in sous-vide at 65C, then took it out of the bag and onto foil in the oven at 270C - 10 minutes.From above it turned out beautiful, fried (as usual from the oven), and inside - the very tenderness, even the breast, which is usually dry when baked, just melts in your mouth. I liked this chicken very much.

Here is my loin)


And the chicken breast went to Olivier)

Yummy!!!!

I have a piece of my neck, I want to seal it on layers and in bags.
What would be better to season, and for how long and at what temperature should it be set?

I really like marinating with granular mustard - poultry, beef! It turns out delicious!

Ready mustard? Or mustard seeds from a packet?
Is it sharp?

[Lerele]

Lerele, this is a French grain mustard. Not spicy, but very tasty.

For the New Year, I smeared the meat with gruel of grated garlic and onions. It turned out unusually tasty!

I only have mustard grains in my bags, and it's lazy to run to the store. I’ll go with garlic and onions with these grains.
How much to bet? And the temperature? 65 * a little?

I for this put on the plate.
Mash, maybe you can put this plate on the first page of this topic?

[Lerele]

Lerele, yes 65 is it)
Rick, Zhen will do it !!

[Lerele]

Lerele, the plate is about. It all depends on the size and thickness of the piece)
But I will transfer to 1 page

Mash, you can at least navigate by it. And the time can be set with a margin.

I have 6 pieces about 2 cm thick. I put it on 65 ^ for 3 hours. Smeared with garlic, mustard seeds, cayenne pepper. Let's see what happens. Then I want to brown a little in a frying pan without oil.
Or shove it into an air fryer?

[Lerele]

Lerele, as you wish! I think the pan is better. But her oazogrei is good.

Sign on the first page of the topic!

Reporting !!!! I pulled out my neck, trees, pork, everything is ready, the meat feels soft. I packed 6 pieces in two rows in a large bag, folded in half, with a saucer on top. 65 ^ for 3 hours.
How convenient it is, now it will cool down, put it in the refrigerator, then I will take it out, you can just fry it for color, you can roll and fry it in an egg and breading, you can just reheat it. And it is convenient and longer to store in the refrigerator than just cooked meat.
The beauty!!!!!!!!!!!!

And what the photo is right away, they are not interesting, well, meat in a bag

By the way, yes, the package is completely uninteresting, but when you get it out, you cut it ... Mmmm ... And if you also fry it ...

Yes, when I do it properly, then it will be better.

And remember, when I decided to buy a sous-vidnitsa, everyone was at a loss)))
Why, yes why)
But it turned out that it was delicious, and even without unnecessary hassle !!!

Yes, our Queen of Stebiania! Now we're all hooked on this business! Here I put turkey and chicken today (left after harvesting for ham). Then I want to give the 'good full look' to the grill!

Yes, it was .. I myself would never try this method.
And thanks to Brand that my valve began to undercut and I bought Steba out of fright.
But I still won't buy a suvidnitsa, because there is definitely no place. Yesterday I attached Mulya, I hung out everything here and there.

Exposed the recipe, made schnitzels today.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=355615.new#new

Girls, eggs sous-vide, how much should you cook?

Bird titmouse, starting from 63 degrees. I did it at 64, the protein is liquid, and the yolk is
even smear it on bread. somewhere we came across pictures in degrees, very interesting metamorphoses are taking place, and there is also a video, google it, you will definitely find

Today my sous-vide arrived and is now working incessantly. I already made eggs and dessert - bananas sous-vide in chocolate sauce. They ate so quickly that they didn't even take a picture of the recipe. One of these days I will repeat and lay out the recipe for your court

[Bird titmouse]

Bird titmouse, with a start! So what are your first impressions?

[Vaneska]

Vaneska, stunned !!! The bananas were similar in consistency to dense marshmallows or soufflés, and so were soaked in chocolate !!! mmm))))

Today I cooked ham without Beloboka in a suvidnitsa. I liked it more.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=365866.new#new

Of course, in Belobok, a third of the "wealth" is squeezed out, I don't use it at all now.
On the market or in i-stores, you can easily buy any shell: natural or artificial, intestines, blues. And the sausage-ham is made ... Tastier.
So I choose another device for smoking at home in order to try to make a cooked-smoked product (sous-vide - smoked).

Girls, eggs sous-vide, how much should you cook?

For eggs I read the ideal temperature of 64.5 degrees, cook for an hour.
Cook at 75, there is already steeper protein.

[igorechek]

igorechek, I'm also looking for options now. How about a smoking cigarette lighter gun? Accidentally flashed in the frame of Urgant in Smak

I did not notice this at Urgant. You have to look later.
I want to try to make cooked smoked products, taking into account the sous vide technology. I make boiled and smoked products SEPARATELY. I want to combine.
Taking into account the specifics of the weather in my region, it is necessary to choose a smokehouse for the apartment option. Now I do it, starting from the airfryer and up to the pan (for interest, seeing on YouTube). I would like to buy for cold smoking, but these devices are bulky. Probably, you will not be able to create a compact-type cold smoking apparatus.
Okay, while we do "sous vide - hot smoked."