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

I decided to cook a beef shoulder.
I haven't made beef like that before.
Marinated in adjika and grain mustard.
I wonder what happens.
Marina did, but wrote that it turned out rather dry. So my interest sorted out. I plan to cook for 63 grams for 8 hours for sure.

Well, the proficusa is already making soup, now I got here in a dense one :) kapets, of course, with these Wishlist, every time I think - well, here's just this lyalka, and ffffse, nothing more, never !!!!!! And every time someone kaaaaak thread will show another beauty Behind your experiments, too, from the very beginning of the topic from the bushes I spy on. I would have joined it a long time ago, only the dimensions stop, and so I’m already looking for a teaspoon where to attach each time I wanted to ask what I wanted to ask: tell me, owners, but, for example, how big a chicken can fit in the whole dish? And then I recently pushed on such a model that is inserted into any regular pan and maintains the temperature required in it (steba sv 100 professional). It seems like a compact piece and more possibilities in size (a goose, for example, can probably be cooked. Nobody has seen this close up?

Exactly, exactly! It! I just didn't really understand from the pictures, what kind of energy source is there - a battery or an outlet?

Features of Su view Steba SV 100 Professional:
- very compact professional device
- prepares 120 servings at the same time
- retains useful qualities and natural taste of products
- suitable for any container with a depth of 15 cm
- stainless steel case
- indication of the set and current temperature, timer
- heats 30 liters in 45 minutes to 56 ° C
- precise electronic regulation of heating temperature up to 0.1 ° C
Technical characteristics of Su view of Steba SV 100 Professional:
- LED display with backlight
- water circulation rate - 7.5 l / min
· - Power 1500 W
- Mains voltage 230 V
· - Overall dimensions: 32 x 14.5 x 13 cm, Weight - 2.0 kg

As I understand it, into the socket

By the way, this model is very convenient in its compactness.
But it is expensive, because it belongs to the professional equipment.

So the fact of the matter is that almost at the same price as the new model of the suvidnitsa and a little more expensive than the old

Why do you need such a device? I saw it in one i-store, it seems for 12,000, maybe less, but not much. This is for large volumes with pumping and heating of water, which would be lowered into a vat of 20-40 liters for restaurants, it also says "professional".
There is a model larger than SV-1, SV-2 by 8 liters. Your goose will probably fit ...

In ozonto. Ru 13990.
And the usual suvidnitsa 6 thousand. Well, exactly twice as expensive.
But it is convenient if there is no room.

Here is an overview

So the fact of the matter is that almost at the same price as the new model of the suvidnitsa and a little more expensive than the old

Wow - one price! Now I looked - in three stores for 14,000! And you also take into account that you need to select a large capacity and noise from pumping water ...
In a restaurant, this is unnoticeable, and you are unlikely to like some constant bubbling and hum of the pump itself.
Take SV-2 for 8 liters, how much more for home?

We have 1249 UAH, and suvidnitsy - 1100 (first model). A particularly large pot is hardly always necessary - they write there from 15 cm depth. And the adjustment is from 0.1 degrees and and from 5 to 90 scale. That's just what it works on until I understand, from the video (Maria, thanks!) - like a battery, right?

And I still didn't understand the pumps. It seems that in this model - it is not indicated And who was at the master class - was not shown there?

[Tatyana]

Tatyana, he's off the grid. Writes that 230 is the voltage in the network.
Yes, your prices are different. Then take this one better.

And I still didn't understand the pumps. It seems that in this model - it is not indicated And who was at the master class - was not shown there?

You need to buy a vacuum unit separately)

No, no, it's me about pumping water, I already looked at Sveta in the characteristics - yes, 7.5 l / min. Ehud, I'll take a chance. Although now I doubt that the price is not a print ...

[Tatyana]

Tatyana, so order, and suddenly it will ride) get a cool thing for little money !!
Good luck and we are waiting for you with a novelty !!

And I still didn't understand the pumps. It seems in this model - it is not specified

Tatyana, it cannot run on battery power. There is a pump for pumping water through the apparatus itself, which has a heater. 1.5 kW!
It is for "catering". You will need to select a large container for it (which also needs to be placed somewhere), there will be some hum from the working device, it will constantly "boil" in the pan.
Do you need it? This is not for home, the small size is not made for compactness, but for use in ANY container for large volumes of cooking.

[igorechek]

igorechek, so u. There is no room for Tatyana for the usual suvidnitsa.
And in Ukraine they cook borscht in large pots))
And I think she will not have problems with the capacity.
Let the person try and buy)

The only thing is that an ordinary suvidnitsa spends 500 watts, and this one is 1.5 kilowatts !!
Here the electricity consumption will not be small!

A particularly large pot is hardly always necessary - they write there from 15 cm depth.

You have left out one more point. Su-vidnitsy are made EXTENDED in shape. This is in order to fit more with smaller dishes. Now think about what container you need to take a ROUND pan to put an elongated carcass there?
And the heat loss will be greater. It's one thing to cook for a long time in a thermos container, another thing to cook in a saucepan that gives off heat to the environment.

[Let the person try and buy)]

Let the person try and buy)

Masha, let it be, this is everyone's personal business. Just taking into account the questions asked, Tatiana does not even present some inconveniences and difficulties in operating this model. It is better to warn in advance about the "pitfalls". And it's up to her.
Initially, this model was created not for small home cooking, but for large volumes. Indeed, even on the websites of manufacturers of sous vide products, they emphasize that it is necessary to cook for the restaurant business in large portions at once, and then deliver these products ready-made to points of sale. This idea is for the restaurant business. I think that buying for a house, a person will be disappointed.

Igorechek, thank you very much for the warnings, I've been thinking it over for two weeks from all sides (although somehow I didn't think about the pump noise), but I decided that this is the case when you can rarely cook, but a lot, because there is still one pan you can throw chicken, meat, fish, and sausage, right? And then in a cold store or a freezer .... And once or twice a month, you can endure the noise.
Masinen, Ordered, in short. They said he would come tomorrow or the day after tomorrow. The price is correct.
I also wanted a vacuum cleaner, but they have no proficiency, but I don't know anything about Shtebov's, some new ones. I didn't risk it. Or good ones?

Shteba has a good new model. Can work with liquids.
This one
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=307557.0

but decided that this is the case when you can rarely cook, but a lot, there you can still put chicken, and meat, and fish, and sausage into one pan, right? And then in a cold store or a freezer ...

Well then, good luck. Be sure to unsubscribe about the impressions, only preferably not only the first ones, but also over time.
If you cook at a time for future use, then it's another matter, I meant that it is still better to cook in small volumes. Fresher is still better.

[redcat]

redcat, Tanya! If you still decide to take from this store. Let us also admit a vacuum degasser. If you order 2 or more items at the same time, ask for a discount. They do.

We have 1249 UAH,

As I understand it, the SV-100 in Ukraine costs less than 5.500 rubles. rubles? And we have 14,000 each? Wow bent! Although this mark-up will fall on the shoulders of restaurant customers ...

Svetochka, thanks! Wait, I'll try to terrorize them. I will probably risk trying the new Shtebovskaya vacuum congestion.Well, I understand correctly, will the film from the trade union be suitable for him?

Yes, from proficuka and bags and film will do

Dear, please enlighten in some sources pork is recommended at 80 *, but here I read at 65 * cook. And also when cooking for more than 4 hours there is a risk of developing botulinum toxins, in some recipes the cooking time is much longer.

[redcat]

redcat, Tanya! Did you give a discount? I'm talking about the Clathronic store.

Light, Well, in some places;) I supplemented the order over the phone, something was lying on the site (I still can't go to it) so I didn't see the exact prices, and plus the courier was already at the new mail, so everything was in a hurry, in general, they agreed on free delivery and that they would not take money for transferring money, in short, a total of about 60 UAH. I still do not understand whether this is normal or not, but given the rate of change in today's exchange rate, I decided that it would do.

Dear, please enlighten in some sources pork is recommended at 80 *, but here I read at 65 * cook. And also when cooking for more than 4 hours there is a risk of developing botulinum toxins, in some recipes the cooking time is much longer.

Yeah, I also read:

... First, to the basics. The essence of the method is very simple: the products are sealed in a special plastic bag, from which air is pumped out, and then cooked in water, the temperature of which usually does not exceed 70 degrees. This is achieved thanks to special heaters - thermostats for Sous Vide.

As a result, several goals are achieved at once:

1. When cooking in a sealed bag, all the flavors and aromas are preserved that would normally be lost in the process.
2. During low-temperature processing, cell membranes are not destroyed - for us this means that such dishes will turn out to be much more juicy.
3. When baking, say, meat, you are unlikely to set the temperature below 180 degrees, although 55-65 is enough for readiness for beef, lamb and game and no more than 80 for pork. When cooking sous-vide, the temperature inside and outside will be the same, nothing will dry out or burn.

On the left, products are prepared with Sous Vide technology.

When it comes to those pieces of meat that are usually boiled or stewed, the correct temperature selection allows muscle collagen to convert into gelatin, preventing denaturation of proteins - it is because of it that the meat turns out to be tough and dry.

In contrast, vegetables that are subjected to this method retain a crisp, crisp texture, which is more difficult to achieve with conventional boiling.

We will not hide the disadvantages, they also exist:

To summarize all of the above, we get the perfect taste, perfect aroma and perfect texture of the finished dish. A dream, not a method, right?
Almost - after all, in this life, any medal has a downside. The disadvantages of sous-vide technology include:

1. The Maillard reaction (the formation of a caramelized crust on the surface of fried foods) is not implemented, starts at a temperature of about 154 degrees, while the boiling point of water is conventionally considered 100 - which means that the meat will have to be colored with a gas burner or in a frying pan before or after cooking by the method sous-vide.

2. As we know, the causative agents of botulism, which are widespread in nature, feel excellent in the absence of oxygen and shamelessly multiply, simultaneously producing botulinum toxin. Fortunately, this hazard only occurs when sous-vide takes more than 4 hours to cook.

3. The practical implementation of sous-vide in the form that is used in gourmet restaurants and allows you to achieve the best result is very difficult at home:

First, you need a vacuum dispenser to wrap food in plastic.
Secondly, a Sous Vide unit or thermostat, which will maintain a constant temperature and control it with an accuracy of fractions of a degree.

However, you can still try to take advantage of the benefits of sous-vide at least partially even at home. Read about this in our next articles on sous vide.

I just decided that "I'll think about it tomorrow."As a last resort, I will cook for less than 4 hours.

Today I made chicken breast in Adjik and grain mustard.
2 hours temperature 63 g
And here's the result !!
The breast itself is tenderness, and the aromas knock you off your feet!

So tasty! Looks very appetizing!

Yeah, I also read:

... First, to the basics. The essence of the method is very simple: the products are sealed in a special plastic bag, from which air is pumped out, and then cooked in water, the temperature of which usually does not exceed 70 degrees. This is achieved thanks to special heaters - thermostats for Sous Vide.

As a result, several goals are achieved at once:

1. When cooking in a sealed bag, all the flavors and aromas are preserved that would normally be lost in the process.
2. During low-temperature processing, cell membranes are not destroyed - for us this means that such dishes will turn out to be much more juicy.
3. When baking, say, meat, you are unlikely to set the temperature below 180 degrees, although 55-65 is enough for readiness for beef, lamb and game and no more than 80 for pork. When cooking sous-vide, the temperature inside and outside will be the same, nothing will dry out or burn.

On the left, products are prepared with Sous Vide technology.

When it comes to those pieces of meat that are usually boiled or stewed, the correct temperature selection allows muscle collagen to convert into gelatin, preventing denaturation of proteins - it is because of it that the meat turns out to be tough and dry.

In contrast, vegetables that are subjected to this method retain a crisp, crisp texture, which is more difficult to achieve with conventional boiling.

We will not hide the disadvantages, they also exist:

To summarize all of the above, we get the perfect taste, perfect aroma and perfect texture of the finished dish. A dream, not a method, right?
Almost - after all, in this life, any medal has a downside. The disadvantages of sous-vide technology include:

1. The Maillard reaction (the formation of a caramelized crust on the surface of fried foods) is not implemented, starts at a temperature of about 154 degrees, while the boiling point of water is conventionally considered 100 - which means that the meat will have to be colored with a gas burner or in a frying pan before or after cooking by the method sous-vide.

2. As we know, the causative agents of botulism, which are widespread in nature, feel excellent in the absence of oxygen and shamelessly multiply, simultaneously producing botulinum toxin. Fortunately, this hazard only occurs when sous-vide takes more than 4 hours to cook.

3. The practical implementation of sous-vide in the form that is used in gourmet restaurants and allows you to achieve the best result is very difficult at home:

First, you need a vacuum dispenser to wrap food in plastic.
Secondly, a Sous Vide unit or thermostat, which will maintain a constant temperature and control it with an accuracy of fractions of a degree.

However, you can still try to take advantage of the benefits of sous-vide at least partially even at home. Read about this in our next articles on sous vide.

I just decided that "I'll think about it tomorrow." As a last resort, I will cook for less than 4 hours.

Tatyana, I do not advise you to cook at 80 grams, because you will simply dry out the meat. Here vegetables are prepared from 80 grams to 85 grams.
We cook meat and all meat derivatives from 60 gr to 68 gr.
Fish from 55g to 63g

So tasty! Looks very appetizing!

Thanks Marin)
And I also cook beef. Scapula)
I just want to see what kind of clean beef will be. I put 63 gr.

Masha, I like beef! Although it is rather dry compared to other meat, it is still delicious! Fibers do not fall apart, just a whole tasty piece!

Dear, please enlighten in some sources pork is recommended at 80 *, but here I read at 65 * cook. And also when cooking for more than 4 hours there is a risk of developing botulinum toxins, in some recipes the cooking time is much longer .:

Probably they want the best. It's like the former Prime Minister Chernomyrdin - "they wanted the best, but it turned out ...".
I turned the same many times, when the temperature is set 10-15 * higher than the recommended one and the time is clearly overdone by 8 hours, although in the table the recommended cooking time even for thick meat of 6 cm is only 4 hours.
And pork 80 * means a different type of cooking. I also have an 85 ° pork mark on the oven thermometer. But in the oven, the meat reaches and heats up in a different way.

Masinen, I'll write it down. ... Thank you, but I’m silent for now, and then I’ll torture everyone here with questions. And kuuuuurochka! Gorgeous !!!! I already have a lot of such clients, from 4 to 94 years old :), they would have just such that they melt in their mouths. But this is a broiler, right? But did anyone make a free-walking, home-made chicken interesting? How do women cope with rigidity there?

[Tatyana]

Tatyana, I didn't do my homework)
But I think 2 hours will be fine.

And pork 80 * means a different type of cooking. I also have an 85 ° pork mark on the oven thermometer. But in the oven, the meat reaches and heats up in a different way.

No, there in the article they write NOT MORE than 80 degrees, just the numbers are striking in the first place ...

[redcat]

redcat, That's really interesting! And homemade Chicken will taste like it! And then my mother is going to breed, and I will come, all such a businesslike, for banging a chicken, and she will not be very !!!! I would like to know in advance !!!

[redcat]

redcat, 60 gr. Also money! I had to write right away. Something happened to the internet. I wanted to complete the message. In general, everything was gone. And the link to the store did not open. There delivery from 300gr is free. Promotions are constantly held. Friends bought there and risked asking for a discount.

And now I put the meat on the ham to marinate.

Masinen well, very appetizing!

Masinen, come on, is it true? I cook for 6 - 8 hours - and I still can't pull my teeth out of it ... Yes, and dry as a sole

No, there in the article they write NOT MORE than 80 degrees, just the numbers are striking in the first place ...

And each author writes a little differently about T and about time. At first I "shoveled" the literature, now I have not read about sous-vid for a long time. But the fact that you shouldn't overdo it with the cooking time is definitely not good for you.

[redcat]

redcat, Tatiana, well, you will try. Immediately preparing in a vacuum, then keep in mind that other processes are underway to achieve readiness.
Well put 4 hours. The main thing is not necessary either 80gr or 70gr, as it will dry out!

igorechek, Igor, I also made conclusions for myself both in temperature and in time.
I never got a dry sole)
I do not like meat with blood or on the edge, as others do. Therefore, I would rather hold it longer, but there will be no blood inside.
This is purely my opinion.

Lana19, yes of course it's great, thank you very much. In quieter times, I would have sat in ambush for another two months :) but here I have to move :( And I also dream of a fine ham. In blue or white-sided? Show pliz be sure and good luck
Mar_k, I have this idea about a home psysu first on the list, do not eat my parasites in the store, she is bitter for them. Maybe grilled wings. I will definitely unsubscribe what will come out.
In general, like all observers and sympathizers, I have enormous plans: the liver, in my opinion, should work out remarkably well with this technology (and indeed offal, all sorts of brains, udders, tongue, heart), right?
Masinen, well, I am counting on radically different chemical and physical processes, because I realized that this meat cannot be starved out. Actually, my grandmother always cooked her in a very close way: nothing boiled or gurgled on her stove, everything was soooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooowed on a tiny fire and oooooooooo very long, and everything always succeeded

[redcat]

redcat, Tanya! I think a tenderizer is a must for homemade meat. Mustard type or

🔗

Somewhere on our forum it was mentioned about kiwi. I haven't tried it myself. But I read that kiwi softens well, sooo. I don't know if such a link can be given. If anything, Maria

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=90476.0 Found

[redcat]

redcat,

Masinen, well, I am counting on radically different chemical and physical processes, because I realized that this meat cannot be starved out. Actually, my grandmother always cooked her in a very close way: nothing boiled or gurgled on her stove, everything was soooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooowed on a tiny fire and oooooooooo very long, and everything always succeeded

But you still need to take into account that this is a chicken that has been walking all its life and has only muscles))
As wrotelana19, then it will need to be supported in something.
Kiwi, by the way, is an interesting option. You can also in kefir. And also pierce the meat with a thunderizer.
I have a homemade chicken, but it's not that oak. She also walked and ran, my husband brought)
And you are probably like a cock, since she is so tough?

Girls, I tried kiwi. Not for chicken, really, but meat is not very good for me. It turns out soft, but somehow .... Not juicy, loose, and, as it were, the taste of the marinade separately, the taste of meat (or tastelessness, rather) separately. Even once I read about avocados that it is very good for them to grate tough meat, but I have not checked it so far. And I bought a special seasoning, stuffed it into the turkey for the new year. Also gently, but by drawing the juice out of the product ...
And the chicken - they want my grill like in a store, but homemade ... Well, it's my own fault, I created an image for myself that it is omnipotent ... Now I have to match And in the broth - it is of course a rooster ... That's interesting, but if you vacuumize a rooster, with roots, herbs and water at once - you get a concentrated broth ?!