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

I was afraid to use bags that do not indicate that they are suitable for heat treatment, they are not tremostable. It is not known how much and what will stand out in food. So I had to buy a vacuum cleaner ...

[zhariks]

zhariks,
So I found the Ikeevskys on the Internet - it is written that they are suitable for freezing and truncated. So, probably, they are the same from the Metro.

Bird titmouse,
I will look for the right

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)

S-t, could you scan it by chance? I would try to read, otherwise the export itself somehow does not work out

I write everything about the packages on Teskomovskih that they are also suitable for a microwave oven, probably they will suit us

🔗

S-t, could you scan it by chance? I would try to read, otherwise the export itself somehow does not work out

It has 450 pages. Difficult to scan))

[S-t]

S-t, in applications for smartphones there are such translators - you point the phone, and it immediately translates the entire page. Any extra-important passages can be read like this Well, this is me, as an idea

In the recent past, I am an officer of the naval personnel

Uraaa! I received a prize, now I will study the whole Temka carefully and figure out where to put the sous vidnitsa - and forward, sous I see everything interesting in the distance. Where to start? You don't need to see lemon sous? Or is it necessary?

[Linadoc]

Linadoc, no lemon, no need)
Just wash the bowl with soap and that's it))
Congratulations!!

[Linadoc]

Linadoc, Congratulations! We look forward to your impressions !!!

[Linadoc]

Linadoc, class! Looking forward to your feedback!

And I would read a book, but pickup does not work.
Bird titmouse, but what is the application called? And what languages ​​are there? Do you have French?

[Lerele]

Lerele, my husband will come home from work, I'll write to you. We have recently translated from German. Of course he does not translate very well, but the meaning is clear. They even translated from Chinese - pu-erh tea of ​​such-and-such excerpts.The truth from the Chinese joke is that if you move your hand with the phone, the hieroglyphs move out a little and suddenly new meanings of words open up There is a mode - to fix the text, but there is a mode that you can move phone and there is a "live" instant translation.

I see here a discussion about botulism unfolded. Maybe you will be a little reassured by the fact that the reproduction of vegetative forms of Clostridia is inhibited in a sufficiently acidic environment (for example, in a 1.7-2% solution of acetic acid). That is why it is recommended to add vinegar to hermetically sealed marinades. And the toxin is neutralized in an alkaline environment. That is, if the meat is marinated with a sufficient amount of acid before cooking, and after a long cooking rub with soda, the likelihood of botulism can be minimized.
And I also bought a set of vacuum bags for products with a valve and a zip made by Alice in the Nash hypermarket. Composition, like food. They also have a website - Maybe they will fit.

[Linadoc]

Linadoc, not everyone can eat vinegar. ((

Lerele, translation software: Translator by Bing. We have vindosphone Nokia.

[Linadoc]

Linadoc, not everyone can eat vinegar. ((

If, after cooking, wipe with soda, then the vinegar is neutralized to water and carbon dioxide (what is done during baking - we extinguish the soda with vinegar, but here it is vice versa, but the chemistry is the same).

Then you will have to soak in soda, and not wipe))

[Lerele]

Lerele, translation software: Translator by Bing. We have vindosphone Nokia.

Thank you!! I have a Samsung laptop 3, I'll look now.

[Linadoc]

Linadoc, Ariete, why all these body movements with soda and vinegar, when the meat is simply fried and EVERYTHING !!
Read the topic! Everything says why we refrigerate the product right away, why fry it !!
And the impression is that no one is reading anything.

[Ariete]

Ariete, Linadoc, You see the Master - class, there is an option where first Roasting, and then Su look. I think that this technology would not have taken on such a scale of use if you had to do body movements (soda, vinegar) and there is a high probability of picking up some kind of infection, or even worse! And well-known chefs in their field would talk so widely about this technology ?! also, try to buy meat from trusted sellers and keep it fresh - in the full sense of the word! And you can also soak the meat in brine, prepare different kinds of marinades, and then cook using technology.

I actually said ironically about soda. Linadoc wrote that after soaking in vinegar, you just need to wipe it with baking soda so that the chemical passes. reaction to water. I wrote that in this case, for a complete chemical reaction after soaking in vinegar and soda, you will have to soak.

I myself use blast chiller and grill, and I read everything and not only here.

[Ariete]

Ariete, and share your experience of how to do shock cooling, for real, with ice or just in cold water?

I actually said ironically about soda. Linadoc wrote that after soaking in vinegar, you just need to wipe it with baking soda so that the chemical passes. reaction to water. I wrote that in this case, for a complete chemical reaction after soaking in vinegar and soda, you will have to soak.

Ariete, don't you get angry if something goes wrong
It's fun to read! The idea immediately came to my mind, as if I had given a fur coat to the dry-cleaner!

I always have two plates for a portable refrigerator in my freezer. I put one down, the other on top and pour cold water on it. Very quickly, sous vide products are so chilled.

[Mar_k]

Mar_k, yeah, a whole chem. laboratory in the kitchen

Ariete, don't you get angry if something goes wrong
It's fun to read! The idea immediately came to my mind, as if I had given a fur coat to the dry-cleaner!

Marin, you gave it about the fur coat, of course !!

[Ariete]

Ariete, the idea is super! Thanks for the tip!

also, try to buy meat from trusted sellers and keep it fresh - in the full sense of the word!

This is probably the most important prerequisite for safe cooking. That is why I wrote that among clean and conscientious village housewives who do not know smart technologies, I never poisoned myself with either meat or dairy products, not even undergoing ANY special treatment.
But sometimes nothing saves you from a store product.

I always have two plates for a portable refrigerator in my freezer. I put one down, the other on top and pour cold water on it. Very quickly, sous vide products are so chilled.

Exactly. I read somewhere calculations that water (or a cold body) cools, it seems, TWENTY times faster than air.
That is why beer or something stronger is cooled faster in water (+ 12 *) than in a freezer at -18 *

Will all the bacteria on the outside die during frying? Why then is shock cooling needed? For reassurance?

And we discussed this. Shock cooling DOES NOT KILL, but stops the further possibility of something to "multiply".
Well, it becomes tastier than with slow cooling., The cooks advise.
In any case, there are even special cabinets with blast chilling function. It is specifically for this feature. It is unlikely that the bourgeoisie would spend money on useless technology. In addition to low temperatures, they create cooling by fans (air flows). It's like a person freezes faster in the wind,

I read everything, understood everything. Already marinated and vacuumized the pork chops. The thickness is about 2 cm, and the total weight is 1kg200g. I'm going to do 1.5 hours at 65 *. Somewhere I met the remark that pork requires a higher temperature than beef. But, as I understood, it is better not to set it above 65 *. Right?

[Linadoc]

Linadoc, yes it will be fine.
Shock chilling is required if the product is not consumed immediately and will be stored in the refrigerator, and if served immediately, there is no need for cooling

Chefs advise chilling quickly for the best taste. There are separate explanations for the reason for this.
And just in the refrigerator, the cooling will not be very fast. Although, of course, faster than at room T. You must either apply a frozen "body" (as advised) or turn on strong ventilation. The first is easier, how to make the second at home - I have no idea.

I sent the child to collect a pot of snow with a slide, it's winter after all. Brought it, the slide dropped slightly. Now I'm going to put it down hard with my chops.

Another interesting idea
Was one time enough? Or ran again. Write later

Uraaaa! Everything worked out! No blood, everything is tender. I didn’t know how much to cool and just in case I gave my son a bag-package so he could get more. One pan was not enough, when this one melted (it took about 4-5 minutes, since I dug up the snow and put it inside), I drained the water and poured new snow from the bag from above and below. It took 14 minutes to settle the second portion, and then the water was cold then. I think it's a normal shock.

[Linadoc]

Linadoc, I think the first 5 minutes would be enough)

[Linadoc]

Linadoc, Congratulations! now all doubts are gone!

went on daily watch, the youngest is responsible for boiled pork. I told her everything and wrote on a piece of paper, now I'm sure everything is fine.

Here is the result of boiled pork, my daughter did 64 * 8 hours 1kg.

The boiled pork is the most tender and very tasty. It seems like it can be spread on. Well? Offset?

[Linadoc]

Linadoc, SET, of course! Looks very appetizing!

[Linadoc]

Linadoc, beauty! Tell me, did she come out juicy?

Very juicy, tender, softest. Full feeling that you can spread on bread. My 14-year-old daughter did it, we studied everything, discussed and decided how to do it.

Very juicy, tender, softest. Full feeling that you can spread on bread. My 14-year-old daughter did it, we studied everything, discussed and decided how to do it.

The assistant is so smart, joy to mom!

The boiled pork is the most tender and very tasty. It seems like it can be spread on.

Linadoc, pictured, has a slightly different meat top. You probably did it without a lattice lining at the bottom? If yes, then the meat heats up more from the heater. It turns out more evenly if you make a grate from the bottom between the bottom of the bowl and the product itself.

Made a pork sousse cut. It turned out badly, dry, ugh. I put 65 C for 4.5 hours. Overdried?

The tenderloin can be set in less time, for example, 2.5 hours, and the temperature is 60-63 gr.
In general, it is strange that the dry one came out, very strange.

I didn't get moose meat yesterday either.

In general, it is strange that the dry one came out, very strange.

Itself was surprised. Deja, when I first put the chicken breast at 7 o'clock for the first time, it was dry, but not dry. It turned out so badly here. The meat was steamed, from a trusted supplier. I take it there all the time.