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

So that's where the dog rummaged
Well, how is that? After all, even the instructions say 60-65 degrees for the bird. and time 2-3 hours

[Vaneska]

Vaneska, I don’t know what came over me - I was so scared of bacteria Now I don’t make a mistake!

[redcat]

redcat, we have a pro-cook with instructions in Russian. Only she's still not for brunettes. About these side latches, I also did not immediately realize. Although, I did it, I did not spoil the packages. Everything worked out right away. But I watched a video on YouTube about how to do it right.

Yes, you need meat with marinade in Mist mode, then it turns off immediately, as soon as the water is taken up to the edge of the bag. This is to the question of what he still thinks when to turn on the seal.

[Vaneska]

Owners of ProfiCook, don't know which other packages are suitable? I tried this and that usual, he "does not eat" them. I bought 50 of my family.

Added Wednesday 25 May 2016 10:05 PM

Vaneska, do not speak! Marin, where can you read more about the method of soaking in brine? I am very interested!

[Bird titmouse]

Bird titmouse, about bags, somewhere our craftsmen used strips from old used corrugated, inserting them into the edge of a regular bag before vacuuming. But my relatives are still better, I use them many times, and very small ones are used for portions. Withstands washing and drying well,
There are many places about steeping, for example, in I. Lazerson's "Culinary Science or Scientific Cooking" (available on the net), in the chapter on sous, it is very interesting and informatively described what happens to the products during cooking

Mams, thanks for your support :), I watched all sorts of videos too, but they all worked out so simply and cleverly, nothing ran to the exit anywhere, but here ... Well, I'm not used to such accompanying documents. Whether it's a yogurt maker or a bread maker - "don't take your head with a lid, don't go into the outlet with wet hands, the green button with the first finger, the red one with the second ...." - it's all clear
Bird titmouse, about soaking, I made a summary algorithm for myself from all sorts of sources: for a kilo of meat - a liter of liquid, a tablespoon with a slide of salt (or 125 ml soy sauce and 875 ml liquid) a teaspoon of sugar (or honey 1.5 tsp .) and marinate for 12 hours. Then hold it for a day without marinade under a lid in a h-ke. About raw spices (onions, herbs, vegetables), I concluded that it is better to pour it into the bag before sealing. And dry - you can marinade.
And I saw a leg that was unsuccessful yesterday for another 3.5 hours - it didn't help much. , rubber, and the bone has a blood clot. I suspect that it should have been tender. Or even remove the meat from the bone?

from I. Lazerson "Culinary Science or Scientific Cookery" (available in the network)

Something reviews on the book are not a fountain
🔗

And I downloaded it and I'm reading it. Very interesting!!
And most importantly, it was confirmed that in sous-vide it is better to make the meat in a whole piece, because if there are harmful bacteria in the meat, they will only be on the surface of the piece itself. And to destroy them, for this we fry a piece from all sides.
And if done in small pieces, then the risk of getting harmful bacteria is great. Tk has already cut a piece and then the temperature must be raised to 70 grams so that they die, harmful microorganisms)

Well, very interesting !!!

And I read very interesting things! By the way, it's important!
Why it is necessary to immediately cool the product, the so-called Shock cold)
And in order to prevent pathogenic spores from developing, that's what it is for!
And if you don't eat right away, it is better to refrigerate or freeze it, and then reheat it at a temperature of 55 grams.

Yes, here the main principles are to understand, so that not a meaningless algorithm like that of Pavlov's dog, then it will be possible to experiment. Especially on domestic products (such as domestic chickens), and not to collect money for foie gras fsyaki ...

The vacuum reduces, by itself, at times the development of pathogenic spores and harmful bacteria.
And he cooks in the book at a temperature of 60.5 degrees.
Do you know why the meat is hard ???
Well, very informative)
But because it contains a lot of collagen and at high temperatures it does not turn into gelatin)
And just at low temperatures up to 65 g, collagen gelates and from this the meat becomes soft !!
That's it!

[Vaneska]

VaneskaThank you for the info !!! I also urgently download and together with Masinen, sit down to read !!!

[zhariks]

zhariks, Mikhail, perhaps there are many scientific blunders, but I trust Lazerson more than some: // lelya-nn. and others of their ilk (albeit for chemists-physicists), by the way, the chapter about sous is taken entirely from Baldwin from his book (easy to check with a translator)

Something reviews on the book are not a fountain

Because as many authors-researchers, so many opinions. They cannot come to a unanimous opinion in any way.
There are dozens of examples when different scientists speak differently about one topic. Examples: vegetarianism, genetically modified foods, soy, a bunch of different medicines, lard and butter ..... At first, like this, a year later, vice versa.
Chernobyl banged almost 30 years ago, and they still cannot unanimously say about the radiation dose and other indicators. So about sous vid in a few years we will learn a lot of "new" things.

zhariks, Mikhail, maybe there are a lot of scientific blunders, but I trust Lazerson more than some: // lelya-nn. and others of their ilk (albeit for chemists-physicists), by the way, the chapter about sous is taken entirely from Baldwin from his book (easy to check with a translator)

Marina, I think to blindly believe one author in a topic still completely unknown to the end is wrong. I am sure that over time, many of the authors' statements will be refuted and recognized as a delusion. It is necessary to read EVERYTHING, and draw conclusions yourself.
Here's another example - different scientists in different ways, completely with scientific justification, talk about the transition to winter-summer time. Both have strictly scientific justifications and many years of research .... What do we see at the end? The uttermost confusion and who to believe?

And to destroy them, for this we fry a piece from all sides.

Now, I read from other researchers that roasting is purely to create an attractive appetizing appearance and improve taste.

I'm already getting scared to approach my suvid dinner packages

Probably not as scary as experts write in books, it's just that the topic has not yet been fully studied and there are so many different opinions. Recently, a quote was quoted that it is NOT POSSIBLE to cook for more than 4 hours at high T in a vacuum. Who obeyed this? Much more talk and no one has ever complained about their health. Although the devil knows what's going on in the body ...

[igorechek]

igorechek, and what arguments were there, why not?

[igorechek]

igorechekYou are right as always, but I meant that I trust the author as a professional in his field, and about suvid, this is to overseas authorities. By the way, about the suvid (again I read it) that primitive sapiens prepared mammoths in about the same way (in the absence of vacuums and water baths) - they buried them in the ground and made fires from above for several days
So I draw my own conclusions

I'm already getting scared to approach my suvid dinner packages

Come on, what is there to be afraid of))
Do not take it to heart))

I have been reading more or less attentively for a relatively long time. As far as I remember, with normal and increased T (40 *), different microorganisms develop well. And in a vacuum, a space for botulism. Therefore, when cooking for more than 4 hours, it becomes unsafe (in yogurt, for example, microorganisms also multiply, only useful at 40 *). It is necessary, after cooking, no more than 4 hours, to immediately do shock cooling in order to prevent their further reproduction.
Somewhat chaotic, simple.

[Masinen]

Masinen, I just always thought about whether bacteria multiply in a vacuum bag when cooking ...

igorechek, All clear. Do you practice suvid yourself?

[igorechek]

igorechek, well, they left the family of the Bird-Titmouse without dinner, but they warned, do not trust the author!
And in general, living is harmful, especially when you know a lot

But seriously, the same Baldwin has a whole treatise on this topic with tables and calculations, unfortunately in English, but for an inquiring mind this is not a problem.

So I draw my own conclusions

Marina, I cook a lot of things contrary to all the warnings of experts and doctors. And thank God nothing.
Not to mention cooking, for example, dry-cured meat in villages, where they have no idea about any scientific work or nitrite salt. They are made without sterilization and observing the proportions of temperatures and ventilation. And nothing. I think that most of the intellectual work is done not in the interests of the consumer, but to fill your pocket or for the sake of fame. All around, money decides everything, at any cost. And we are so, for consumption and investing money.

In this book he writes that in a vacuum, the development of harmful bacteria is just the least.

And what about the notorious pasteurization?

[Vaneska]

Vaneska, that's for sure - I want to go and throw everything away!

igorechek, Everything is clear. Do you practice suvid yourself?

Yes. And read it, I do not dissuade you from the view and do not frighten that it is harmful. I am only saying that one should not blindly believe any one source in such a poorly studied and rather controversial topic. I'm talking about the fact that in a few years, many moments of preparation will be revised. This has happened many times with different products. Listen to the opinion, yes, but completely trust, no.
Millions have long believed in communism and this was scientifically proven.

[igorechek]

igorechek, I see that you are not dissuading I completely agree with your opinion.

And what about the notorious pasteurization?

So these are different things - cooking in a vacuum, storage in a vacuum, sterilization, pasteurization, ultra ...

[Vaneska]

Vaneska, and the people who prepared the mammoth suvid lived for a maximum of 20 years Not because of the mammoths, of course, but we won't trust them too much. Better double-check!

So these are different things - cooking in a vacuum, storage in a vacuum, sterilization, pasteurization

No, I mean, does pasteurization kill bacteria during suvidation?

Because as many authors-researchers, so many opinions. They cannot come to a unanimous opinion in any way.

As always, you heard the ringing, but you don't know where it is. This is not about opinions and not about cooking, but about unsuccessful SCIENTIFIC formulations, incorrect terminology, etc. There can be no opinions here. Apparently the authors are not chemists by education, so there are a lot of blunders.
Of course, I am not a chemist either, I have no right to judge.

[Bird titmouse]

Bird titmouse, but how to double-check, tell me? Here I am, for example, not a physicist, not a chemist or a translator from English, and what should I do, how to understand what is happening with the products? Conclusion - trust professionals, because my meager experience is not enough

[Vaneska]

Vaneska, I was kidding. I'm a biologist, but even I can't double-check. This needs equipment, etc. You are right, you have to trust people who say they are aware.

As always, you heard the ringing, but you don't know where it is. This is not about opinions and not about cooking, but about unsuccessful SCIENTIFIC formulations, incorrect terminology, etc. There can be no opinions here. Apparently the authors are not chemists by education, so there are a lot of blunders.
I, of course, am not a chemist either. And I have no right to judge, as well as YOU!

Mikhail, you are reading one thing again, but rethinking something completely different. Either you are not used to pondering someone else's opinion, or you don’t want to understand what they are telling you.
I am not going into the specifics of these treatises. I will only say one thing - if "knowledgeable" people cannot determine the correctness of the FORMULATIONS, then in general how can they claim the correctness of the research itself. I'm telling you that people researching this topic cannot decide on the little things. Check out different sources for different cooking tips. Why go far there for examples_ there were cases of poisoning in restaurants serving sous and "intellectual" cuisine. But smart professionals cook there ...

Comrades, right now I will reassure you about botulism. I could not calmly think about him, I had to read carefully. All generalized infa with sources is in Wikipedia.

Clostridia, which cause botulism, are active and produce toxins at temperatures between 28 and 35 ° C. Signs of the presence of causative agents of botulism in the product: gas formation (visually on canned food it is defined as 'bombing' - swelling of the lid or tin can).

So at least one question is removed.

No, I mean, does pasteurization kill bacteria during suvidation?

This is a big topic, which is why I say, it is better to read it yourself and draw your own conclusions.
Here is one excerpt: Pasteurization cannot be used for canning food, since a hermetically sealed container is a favorable environment for the germination of spores of anaerobic microflora (see botulism).
And there is a lot of this on a different topic.

[igorechek]

igorechek, yes, you are right, you need to study this topic yourself!

[zhariks]

zhariks, and were there any pluses in this book?

[zhariks]

zhariks, thanks for the tip!

Books are all good, but realities are better and tastier)
Grilled chicken breast sous vide

Books are all good, but realities are better and tastier)
Grilled chicken breast sous vide

Masha, delicious! Already drooling! Want.....

Book available
SOUS-VIDE GRUNDKOCHBUCH
Wissen und Rezepte von Spitzenköchen und Experten (Knowledge and recipes from leading chefs and experts)

The trouble is, it's in German. If there is here on the forum who know German and are interested in sous, then I'm ready to give it, and you will share what you read with us. (pickup, Moscow)

Well, I read this book. As it was not impressed. It is very messy and not consistently written, there are many errors and typos, jumping from one to another.

So I said about it. And the more opinions you read, the more confused you will become.
The BASIS should be for yourself. For example, we cook the same chicken for hours. On NTV, the cook cooked chicken breast for only 20 minutes. At the master class, it seems, duck breast is 30 minutes. There is still another time in the recommendations. Everyone cooks differently but everyone likes it.
I realized that all these calculations down to fractions of a degree and accurate timing depending on the form of the product are, to some extent, another "dissertation" and enticement. This reminds me of some recipes in which it is written - "take 137 grams of onion ...". And if 139? Will not work ? Look, all famous chefs pour food and spices and salt, etc. "by eye". They themselves talk about it.
So here, well, what - will the taste decrease if you cook not at 63 *, but at 65 *? if you boil, then yes.
It is necessary to read for general development, but draw your own conclusions.
I always remember how my relatives and friends in the villages cook. A bunch of meat and dairy products, without special equipment, without sterilization and "protection" without reading clever treatises, without using preservatives .... and I have never been poisoned. Any professor "on food" would be horrified and say that it is impossible not to get poisoned with it.

Girls, you wrote that while you did not have a vacuum machine, you did it in zipp-bags. No matter how much I looked for them, they were everywhere for freezing and storage (

Ikea sells zip bags.

[Masinen]

Masinen,
Mash, exactly for heat treatment? I bought it at the Metro today, but it only says about storage and freezing - now I understand that I bought something wrong

[Antonovka]

Antonovka,
🔗
nothing has been written about heat treatment.Also at your own peril and risk