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

[Veal with butter]

Veal with butter
Very tasty!!


The recipe is here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=296967.new#new

Added Saturday 26 Nov 2016 11:20 PM

They brought me homemade Antonovka apples. I decided to make ala-baked sous-vide!
Virgin, I'm shocked, it's so delicious !!! I have no words to describe it to you. And what a scent! It is something!!


The recipe is displayed here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=224&topic=298388.new#new

Added Saturday 26 Nov 2016 11:21 PM

I decided to try to make baked milk like a slow cooker.
And here is the result in 3 hours at a temperature of 95 grams. And there is foam on top, everything is as it should)


The recipe is here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=298648.0

Girls, maybe I missed something and "niasilila", only, at least throw slippers at me, only I did not understand at all: why do you need this device if the kit does not have a device for vacuuming?

That device is sold separately)) and the girls also made the vacuum by hand. Something like that)
And this device is also needed for a tasty and healthy diet, we all strive for this, right?))
Zero oil and fat, because everyone wants tasty and not greasy. Here in this device you can do everything)))
But you have to buy an apparatus for vacuum or manually, in a bowl with cold water))

Posted Saturday 26 Nov 2016 11:19 PM

I concluded that Steba's sous-vidnitsa can be used as a slow cooker. By the way, it is very convenient, because there is a timer.
She quickly gains temperature.
And one more plus, the fact that the su-vidnitsa does not need to be turned off from the outlet, since it turns off itself over time, or we press the on / off button and hold for 2 seconds and the suvidnitsa also turns off, the display does not light.

So that the device is not one-sided)))

[the main thing is sous-vide, that is, cooking in a vacuum]

In my opinion, after reading information and materials from different authors, including reputable chefs, watching videos and so on ....... I conclude that the most the main thing is sous-vide, that is, cooking in a vacuum! You can marinate the product, you can lay it as it is, but sous-vide!

I never found the authors' categorical conclusions that there should be a strictly defined temperature of sous-vid! The cooking time depends on the temperature!
Watching the videos, I tried to record the time and temperature - it turned out to be completely different for different author-chefs for one product!

Meat cooked in sous vide is very tasty, has a pleasant delicate taste, but I like pre-marinating the meat in salt brine or with herbs.
The meat keeps well in the refrigerator for a long time, which is acceptable for meat products.

A suvidnitsa is just a device that maintains a constant set temperature in a hot water bath! But such conditions can be created in other household appliances, thermomix, thermal processor, pressure cooker, slow cooker, saucepan - if it is possible to set such a temperature.
The vacuum can be created special. device - but you can do it manually! And there is no difference - set 75 or 77 * C, you can even set it within 70-80 * C, only the cooking time will change, and that is insignificant!

And the cooking time will depend on the type of meat (chicken or beef), the thickness of the piece, and the weight. For example, I calculate the time at the rate of 50-55 minutes per 1 kg. weight of meat + 20 minutes for the whole piece, at the end of cooking I check the readiness with a temperature probe, about 70 * C inside the piece. I also saw a trick among the cooks, such as sticking a thermometer into meat in a bag at the stage of placing meat in a pan, and the temperature probe is fixed on the bag with a sticky plate so that water does not get into the bag.I draw the conclusion that control is carried out using the temperature inside the meat, and time here plays a purely auxiliary role.

According to the advice of the cooks (and according to the instructions), the vacuum in the bag needs to be created at 90-95% of the air pumping out in order to create a reserve area for increasing the volume of meat during cooking, since the meat increases in volume at the beginning of cooking, and if the air is completely pumped out by 100% , then the package can break (I have already passed this error on my own experience, without the advice of the cooks!).
This means that a vacuum cleaner is not always needed to pump air out of the bag, 90-95% air can be pumped out manually!

These are my observations of sous vide, since I cook meat periodically, you can see it in my recipes

I just don't know how manually I will remove the air from the bag, I even tried to suck it out of the bag with my mouth when I formed bags with fruit in the freezer
That is, how much I get - 70-80-90% - who knows

I just don't know how manually I will suck the air out of the bag, I even tried to suck it out of the bag with my mouth when I formed the bags into the freezer
That is, how much I get - 70-80-90% - who knows

It is very easy! I hug a piece of meat with my hands, and pressing it tightly with my hands, I release it from the air so that a tube from the bag turns out above the meat, I hold it with one hand so that the air does not penetrate back, with the other hand I continue to squeeze the air. As a result, I get a "crumpled" piece of a bag with meat inside. I tie the bag tightly in a knot.

Here, I tried to write longer than this procedure is carried out

I wanted to get involved in your conversation))
The sous-vidnitsa has a large bowl area where the product is prepared. Accordingly, we can put not 1 piece of meat, but several, if guests come, for example. Or put in a large piece of meat and cook. Or a lot of vegetables, well, etc.
And a multicooker bowl will not fit as much as you can put in a sous vid.
Also, a big plus is the timer, which is not in the slow cooker, you do not need to run and check whether it is ready or not. And so is the temperature setting.
The conclusion is that you put the product down and forget. There is no need to measure the temperature, no need to unplug it from the socket or put a timer socket.
I think there are many advantages, not because I have, but simply if you think about it.
And of course, it looks very beautiful outwardly in the kitchen, decoration for the interior.
And imagine, you will occupy your multicooker for a long time, they will not be able to cook anything. And here meat or something else is cooked completely separately. And the cartoon is free and do what you want.
Well)))

Forgive me please, but it seems to me that it is somehow incorrect to discuss here why this suvidnitsa is needed at all. It seems to me that this topic is for those who are interested in this device. Thank you Masinen for sharing your best practices and recipes! You are right that the volume of the bowl and its shape allows you to cook more product in it, and only it can keep the exact temperature. I also collected a lot of information about sous-vide. In the summer I was looking for this device in online stores, but it was nowhere, although it was promised by the fall. True, my patient could not stand it, and I bought it in Germany. Before that, I tried to cook chicken breast in a thermomix, at 70 degrees, eggs at 60 degrees, but there is a temperature step of -10 degrees. In principle, it worked, but when I did it at 65 degrees, I assure you, the taste was different. Definitely for me, the suvidnitsa is better in this case. Since my instructions are not in Russian, and the recipe book is in a foreign language, I am not preparing anything special yet. I really like eggs at 65 degrees-1 hour (practically pasteurization of eggs takes place, and they even advise using yolks for making mayonnaise or for tiramisu). Cooked chicken fillet (pre-marinated in teriyaki sauce) at 65 degrees -3 hours. I like everything very much. Even children who do not like breast and fillet during normal cooking have appreciated it. Of course, the sous-vide method can be cooked anywhere (but IMHO, this is not entirely correct), but all the same, Shteba is the first device with a democratic price. And people who are interested in this particular way of cooking in the dish can afford it. Forgive me if I wrote something wrong, or who I unintentionally offended, honestly, I didn't want to.And again, Masinen, thank you very much, you inspire me!

[annnita]

Before that, I tried to cook chicken breast in a thermomix at 70 degrees, eggs at 60 degrees there, but there is a temperature step of -10 degrees. In principle, it worked, but when I did it at 65 degrees, I assure you, the taste was different.

annnita- very interested in such questions:

1 - if you cook chicken breast at 65 ° C and separately at 70 ° C in a dish, will the taste differ?
2 - they write everywhere that the processing temperature of chicken is 90 ° C, even on thermometers.
Isn't it dangerous to eat chicken after 65 ° C?

Thermometers for example are:

This thermometer is for grilled or boiled meat. Here, the cooking process takes place differently, so it is not dangerous.
I just took a book, where he writes that homemade chicken should be cooked at a temperature of at least 68 grams. At this temperature, all harmful bacteria are killed.
If it were harmful, then the chef would not cook in restaurants using this technology.
Here the meat is cooked for several hours and it is not raw at the exit.
But in the oven, if you do not finish cooking, then the meat will be raw and the same when frying. The cooking process takes just 40-50 minutes. And they fry another and 20 minutes.

Here is a specially quote from the book

Added Saturday 26 Nov 2016 11:22 PM

I'm afraid to cook something at 65 C, that's why I ask - the meat tastes different from what was cooked at 70 C in the same device.

I cooked chicken breast at 75 degrees. Due to the notification from the book. The meat is juicy. I didn't do it at a lower temperature.

I cooked chicken breast at 75 degrees. Due to the notification from the book. The meat is juicy. I didn't do it at a lower temperature.

there the instructions say - Above 68 the meat dries up.
But it turns out nothing of the kind - and at 75 it is quite juicy!

It is recommended to cook poultry in a suvidnitsa at a temperature of 63 to 65 degrees, but the time depends on the thickness of the product, and so up to 3 hours. You will be surprised, but meat (provided it is safe) is generally from 55 degrees. Although it is in the instructions for Shteba that the temperature is 60-65 degrees and with a meat thickness of 6 cm, within 6 hours. There is a lot of information on the Internet, if you wish, you can find it, why exactly at such temperatures. Natural o, that in case of great doubts about the quality of the product, the temperature is used higher, although already at 55 degrees the usual microorganisms in the meat already die (pasteurization effect). But higher temperatures give a completely different taste, not the one that is positioned precisely when cooking for a suvidnitsa. After all, sous-vide is not only cooking in a vacuum, but also at sufficiently low temperatures (this is how the definition of sous-vide is given). Of course, I'm still a teapot in this business, but I drew on the general principle of cooking on the Internet (and most of all not on Russian-language sites, with the help of a translator). If you are interested, you can find information. And temperatures above 70-80 degrees for meat, poultry and fish are more cooking in a slow cooker using a vacuum. The taste is different, that's for sure. But wherever it is written about sous-vide, the emphasis is on product safety.

Yes about it dries up for meat. So I cooked meat at 65 grams. But I think that it is possible for 70, nothing terrible, just reduce the cooking time. In general, from the recipe book, all meat is cooked up to 68 degrees, but for a long time, if in a large piece.

Added Saturday 26 Nov 2016 11:23 PM

As I understood, chicken still needs a higher temperature than meat. Chickens suffer from salianellosis, most likely for this reason.
Next time, I just want to try, cook chicken breast for 70 grams. Just appreciate the taste and tell you.
I myself am still mastering this method of cooking.
But the apples came out awesome !!

Annita, have you tried cooking fruits and vegetables in sous-vidnitsa?
I advise you to try apples to make, crazy taste.

The fact is that when cooking in water in a vacuum, the entire product is evenly heated, exactly to the temperature that is set. When cooking in other ways, this cannot be achieved (this is not IMHO, but from theory). The main thing is to withstand the required minimum time.I did eggs at 62 degrees-1 hour, breast at 65-3 hours. Everyone ate, and everyone is safe and sound. But I buy everything in proven places, I use fish only after the freezer (to avoid parasites). I hope that apart from ordinary microbes there are no pathogenic (dangerous) ones. At least on the packages the veterinary control is reported.

And of course I will try the apples, the recipe is interesting. I've read about Olivier sous-vide on one site, borrowed the recipe, if interested, I'll find it and write it.

Olivier, of course interesting, I was already thinking how to bring Olivier to life in sous vidnitsa.

As I understood, chicken still needs a higher temperature than meat. Chickens suffer from salianellosis, most likely for this reason.

Subtracted:

Salmonella can survive for a week outside a living organism. They can be stored in dried excrement for more than 2.5 years. Ultraviolet radiation and heat hastens their death, they die:

- when heated to 55 ° C (131 ° F) in an hour and a half
- at 60 ° C (140 ° F) for 12 minutes
- at 70 ° С - 10 minutes
- at 75 ° С - 5 minutes

Salmonella does not die when frozen.

Olivier sous-vide.

Eggs for mayonnaise-58grad-1.5 hours, then the yolks are used according to the mayonnaise recipe.

Vegetables-potatoes and carrots-cubes, vacuum in separate bags and for 83 degrees-30 minutes.

Eggs in salad, cool water to 75 degrees and for 45 minutes.

The author writes that it is very convenient to make preparations for future use, and prepare a salad for the unexpected arrival of guests.
Masinen, in your Headquarters, the minimum time is also 1 hour? I noticed that I can't deliver for less than an hour

About salmonella

So I cooked the breast for 65 degrees-3 hours, and meat at 55 degrees also cooks for a long time, and even coarse tough meat becomes soft and juicy, somehow they explain that at this temperature, protein denaturation does not occur, as at high temperatures, and there is no such toughness of meat.

Subtracted:

Salmonella can survive for a week outside a living organism. They can be stored in dried excrement for more than 2.5 years. Ultraviolet radiation and heat hastens their death, they die:

- when heated to 55 ° C (131 ° F) in an hour and a half
- at 60 ° C (140 ° F) for 12 minutes
- at 70 ° С - 10 minutes
- at 75 ° С - 5 minutes

Salmonella does not die when frozen. [5] [6]

Exactly. Now it's clear about the chicken.

Olivier sous-vide.

Eggs for mayonnaise-58grad-1.5 hours, then the yolks are used according to the mayonnaise recipe.

Vegetables-potatoes and carrots-cubes, vacuum in separate bags and for 83 degrees-30 minutes.

Eggs in salad, cool water to 75 degrees and for 45 minutes.

The author writes that it is very convenient to make preparations for future use, and prepare a salad for the unexpected arrival of guests.
Masinen, in your Headquarters, the minimum time is also 1 hour? I noticed that I can't deliver for less than an hour

Thanks for the recipe))
I thought that for the guests this is the very thing. I did it in the refrigerator or froze it. And when they suddenly appeared, he quickly prepared a salad.
I took the recipe into my notebook)
Yes, I also have at least 1 hour))

[Above 68 the meat dries up]

there the instructions say - Above 68 the meat dries up.
But it turns out nothing of the kind - and at 75 it is quite juicy!

Here's what to say, if you yourself have not seen Meat, including chicken at 80-85 * C it turns out very juicy and tasty. Any meat is cooked in a vacuum in its own juice, how can it be dry after that?
For example, after cooking, I have about 1/2 glass of my own juice from meat, which is in the package. And I keep the meat in a bag in juice until it is warm, the juice is absorbed into the meat as much as necessary. This juice can be used to make gravy for meat.

It turns out that if you put it immediately in hot water and need less than an hour, then you need to keep track of the time, although you can leave it for that hour, because the product will not be digested anyway.

Added Saturday 26 Nov 2016 11:23 PM

Admin, according to your recipe, I cooked pork in a thermomix, then I didn't have a vacuumator, I also wrapped it in film. It was delicious, but again, it is said about sous vide that this is a vacuum plus a rather low temperature, and it's not only about its own juice, but also the meat protein is transformed in a different way (precisely because of this temperature) and the taste is different.

Here's what to say, if you haven't seen yourself Meat, including chicken at 80-85 * C turns out to be very juicy and tasty

I don’t understand who this phrase is for, but Masha wrote that she herself saw and cooked, and also put up an instruction page.

I cooked chicken breast at 75 degrees. Due to the notification from the book. The meat is juicy. I didn't do it at a lower temperature.

In the meantime, I'm interested, studying theory and so far I have this:
in the instructions that Masha put up on the previous page, they said that at 68 the meat dries up, but living people say the opposite, and annnita writes that at 65 it is much tastier and healthier than at 70.

Admin, according to your recipe, I cooked pork in a thermomix, then I didn't have a vacuumator, I also wrapped it in film. It was delicious, but again, it is said about sous vide that this is a vacuum plus a rather low temperature, and it's not only about its own juice, but also the meat protein is transformed in a different way (precisely because of this temperature) and the taste is different.

So now don't disappear)) why didn't you come to us earlier)) we will learn together the technique of sous-vide)

I don’t understand who this phrase is for, but Masha wrote that she herself saw and cooked, and at the same time put up a page of instructions

In the meantime, I'm interested, studying theory and so far I have this:
in the instructions that Masha put up on the previous page, they said that at 68 the meat dries up, but living people say the opposite, and anninta writes that at 65 it is much tastier than at 70.

I didn’t cook meat above 65 degrees, only tried it at 90 degrees in the thermomix.
I really liked the meat at 65 degrees. But I cooked chicken breast for 75.

When I cooked a chicken breast in a vacuum in Thermomix for 1.5 hours at 60 degrees (the next temperature there is already 70 degrees), I experimented in anticipation of a sous-vid, and I already acquired a vacuum apparatus, then the breast turned out to be very soft, so you eat it and you don't feel any resistance when chewing, as is usually the case. This is how you bite bread. It was even somehow surprising. But there I also added Heinz curry sauce to the bag, although I immediately cooked it, did not stand for some time.

But vegetables are cooked at higher temperatures.
For example potatoes for 80 grams. carrot 85 gr.
Pear at 65 degrees, and I also cooked apples for 65 grams.

Added Saturday 26 Nov 2016 11:23 PM

And today I have yummy, in the form of pork tenderloin))
The meat is tenderness itself. Men appreciated, and this is a good sign !!!


Here is the recipe
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=298769.new#new

All the same, at such temperatures, IMHO, the meat is tastier, isn't it?

Annnita, yes the meat is divine !!
I love fried tenderloin too, but this is something incomparable !!!

Yesterday night I put chicken breast. In the morning I had a delicious breakfast)
4 hours temperature 60 degrees

[Masha]

Yesterday night I put chicken breast. In the morning I had a delicious breakfast)
4 hours temperature 60 degrees

Masha, breast just mortality !!! The breakfast was excellent!

Tatiana, the doctor prescribed my son to eat proteins in the morning, those white chicken meat. Tk he recovered, I don't know why. And she said that you must have breakfast in the morning, then you won't feel like eating a lot later.
In short, they put on a diet. You need to eat buckwheat, cottage cheese and everything boiled or stewed.
He plays football with me, and the weight exceeds. Although outwardly he is not fat, but normal. But big for football.
So I cooked for him)))
But breast, mortality !!!!

RIGHT! Because in such a breast-meat collagen is higher than the roof, without any doping, what the doctor prescribed to athletes! Feed, feed the boy - let him bring all the awards to the house, as a gift to you

[masinen]

Yesterday night I put chicken breast. In the morning I had a delicious breakfast)
4 hours temperature 60 degrees

masinen - well, how? Is there a difference in taste between 60 ° C breast and 70 ° C breast?
My thermopot holds 60 degrees - I can try it

Yes there is. She came out like a ham. As if jelly. Elastic and juicy.
And at 75, as I did the first time, with a fright, it was drier, but also tasty.
But the lower the temperature, the time must be increased.
This time, the breast is tastier. I lower the temperature. But I won't do it below, then it will be like semi-fried meat, but I don't like that.
60-65 degrees is a good temperature.
And try a cuckoo? And I can't imagine something in a thermopot)))

What kind of emoticon I put to the thermopot
I can also go to Kuku of course

And I don't have 60 * in kuku, only from 70 *

Well, bummer)) well try 70. Although 60 tastes better)) and even tastier)

And I don't have 60 * in kuku, only from 70 *

Which model is it in?
In the old 1054 it goes from 50 ° С

[Cuckoo CMC-M1051F]

I have Cuckoo CMC-M1051F

It's a shame, the model is still the most modern, and so overexposed

And I don't have 60 * in kuku, only from 70 *

Ir, and in Brand 37501?

I look and look here ... and I think, try something in the Shtebe (multicooker) on heating? Although I just think that it will not be possible to unambiguously repeat the technology without a suvidnitsa.

I have an aristocratic dinner today)))
Salmon and asparagus + Lemon cream sauce for fish.
The fish was cooked at a temperature of 60 degrees for 2 hours, it was frozen.
Asparagus at 85 degrees, time 45 minutes
The recipe is here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=299009.new#new



The fish is awesome !! Well, the asparagus melts in your mouth!
In short, Su-Vid drives !!!

Yes, I forgot to write that the fish was not boiled, as everyone thinks, but as if it was baked. I cannot convey the taste to you in words !!!
You have to try it yourself to understand me

And really it is necessary in Brand to try to make Masha! Well, what are you an entertainer!

Zhen, the fish is delicious !!! I sat down last night and ate 1 steak, and the sauce came out killer !!! Now I will cook it for fish !! I shoveled the whole formup, but did not find such a sauce. But I found it in the booklet)))
Zhenyaaya, and asparagusaaa, it's just fly away !! So tender, and I cannot fart the taste sensations to you with words.
I feel that I will soon switch to this cooking method completely.
Everyone thinks that sous vide is boiled meat or fish. But this is not at all true !! All products are not cooked because there is no contact with water. And according to the principle of the oven, the treatment is carried out at a constant temperature, but not as aggressive as in the oven, where all vitamins and trace elements die.
And with the Su-Vid method, everything remains in the product, and even the taste simply kills !!!
And most importantly, for meat, fish and chicken, the temperature should not exceed 68 degrees, because at a higher temperature at the exit is not the same, I checked this on personal experience.
And for vegetables, the temperature should be from 80 degrees to 85.
I read a lot on the Internet, who cooks how. The main mistake is that they set the heat, not realizing that there is a big loss in taste. And pickling is not necessary, because not everyone can eat foods after pickling, especially those with stomach problems.
I love the pure taste of the product and therefore, for example, I just salted the fish and that's it! But I prepared a sauce for those who want a brighter taste))

Mash, good morning. Yesterday I also looked at your fish. Most likely, I will also mature on SU-Vid. Maybe to NG, or maybe later. Here I look at the vacuum cleaner I still have to buy. You don't know what to look at. And what would then be special. film does not take three roads. What's your? In the internet I looked either at the prices almost 1.5 times higher than the device, or there are companies like that for a cat. I hadn’t looked before. You still have to choose from them.

Olga, good morning))
Look, I have this




Today I ordered myself packages for him. Not expensive at all 530 rubles 50 pieces !!! In yulmart)
There is another model, like mine, only without cans in the kit and costs 700 rubles cheaper.
Come to Yulmart, take a look.
In this apparatus I liked that even liquids I can seal in a bag and freeze.
For meat, those for those products that emit juice, there is a separate function so that the pump does not suck the liquid into itself.
It is very comfortable. You will be able to use it later, not only for sous-vide, but in general in the household the necessary thing. Pack and freeze berries for the winter, etc.)
In general, take a look at Profi cook. There are only two models)

But about the sous-vid, you won't regret it if you buy it !! Now I do cutting on the table in it, for guests.You buy a good piece of meat and put it to cook for the night. After cooling down, you cut it on the table, and no one even knows that I cooked it myself !! When I say, the guests fall into a pleasant shock and do not believe me))
So honestly, I advise !!

Found, found. In Germany, it even costs much cheaper, but while my money limit is exhausted, I'm waiting for a hefty parcel from there, I beat myself in my arms so that I don't order anything right away Only there without jars. Do you need them, a good thing? maybe I'll order more here. :) I will now slowly prepare for the sous-vidnitsa, both morally and materially

Girls, explain to the teapot, pliz, why do you need jars for a vacuum cleaner?

I haven’t used cans yet)) but I think it’s convenient to take soup on the road, if you go somewhere. Well, at home, if there is anything left, I pumped out the air and put it in the refrigerator)
Yes, there are large bags in the kit, I cut them in two and use them.
And the middle ones are the most comfortable. Here I ordered them in Yulmart.
Copy, save) for the new year you will make an excellent gift for yourself))

Girls, explain to the teapot, pliz, why do you need jars for a vacuum cleaner?

Well, why bother, for liquids, or stuff the salad there))
Gal, this is in my jars, but there is another set without jars, so everyone decides for himself whether they are needed or not needed)) but I think they will not interfere for sure)