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

Mash, isn't it dry?

Nooo, such delicious meat came out !! The husband would say if it would be dry.
I still coated it with mustard, pierced it with a thunderiser, salted it well.

Tanya asked him right now. He said that it was not dry and it was very tasty.

Masha, myasko is super, as always!

Today I prepared a loin for slicing and at the same time cooked a boneless turkey shank on Olivier)
I decided to make Olivier with a turkey,
Here is such a turkey


2 shins fit into the package. By the time of about 2 and a half hours at 63 degrees.

Masha, the meat is great! I love those boneless thighs and the breasts are good too. Do you salt before the vacuum or strongly in advance?
I also liked the duck breasts, I never thought that the duck was so good, I always avoided it. Just super!

[Vaneska]

Vaneska, Marin, this duck is generally awful !! It turns out very tasty!

I salt right before evacuating. Yes, I also really fell in love with smearing with Russian mustard.
And never marinate meat. It always comes out very tasty)

Here I’m sitting, writing, and I remembered that my loin was in a suvidnice !! I forgot !!

[Masha]

I am now also yours - a Stebian. I am slowly mastering Stebochka and already love her very much. Several times I cooked in it according to the principle of suvid - pork ham, a couple of times chicken breasts.
Masha, please tell me, did you put both turkey drumsticks and loin into the pan at the same time?

[Joy]

Joy, yes at the same time, it's just that the meat takes longer to cook, and the poultry is less and you need to notice time when you put it in and when to pull it out)

Girls, how long do you think you should cook half a rabbit?

Delivered at a temperature of 65 degrees and a time of 2 hours. Take it out earlier or add more?

I would put it at 3 o'clock.

I would put it at 3 o'clock.

I decided to get it in 2 and if that then finish cooking. In general, I never found recommendations for sous vide in timing (((And I watched youtube with the chefs and so read ...
In short, the result is:


The meat is not as soft as I planned, but soft and completely cooked. In this regard, the question is: overexposed or underexposed?

Well, if it's completely ready, then it's okay.

[milka80]

milka80, the meat is ready along the cut.
Did you marinate it or put it to cook right away?

milka80, the meat is ready for the cut.
Did you marinate it or put it to cook right away?

Masha, did not pickle beforehand, BUT ... salt, pepper, balsamic sauce, olive oil and basil from the window added and immediately into vacuum))) As for me, the time can be reduced a little more, but this is the next experiment

They brought me my "trough" or "basin" for sous vid
The photo was loaded strangely, I took pictures vertically: mad: It's a pity the photos are not edited here ..
Placed two peas, one for) 0.5 liters of the second for) 0.7 liters, in winter it will be possible to simmer cabbage soup and other soups.

I vacuumed two breasts without skin, pre-lay in brine + Provencal herbs + thyme + butter slice. Height 2 cm = 50 minutes = 63 degrees I plan. I took the cooking table on this site 🔗

On Western sites, I see they always put a piece of butter with chicken and salmon and seafood (scallops, lobsters, etc.). For chicken, it gives additional fat, and for salmon, when sous, it does not spoil the appearance of the fish, and white bloom from protein does not appear.

Made the breasts, as Douglas Baldwin bequeathed, well done uncle his temperature table is correct.

The breasts were soft, juicy, the addition of butter gave a tablespoon of butter sauce to the breast. Can be drained and poured, golden brown. That is, butter has bound the excess protein juices. No terrible blood like from beef without butter. But, no one adds cream there) Therefore, a bloody slurry floats, it's still under frying.

I will write a little review about the device:

Minuses:

1. The device is not for perfectionists! If you are a fool read foreign sites about eggs at a temperature of 64.5. Then this device is not for you: spiteful: 1 degree step. You need a more accurate instrument.

2. If you think that the device will show you the heating temperature in the bowl and you do not need to buy an electronic thermometer, then this is a lie. He does not show anything except time. You still need to spend on a thermometer. I had, glory to me

3. If you need to cook something, you need to know when to lower meat-vegetables-fish, this device is heated for a long time and tediously up to 63 degrees, 30-40 minutes have passed from 25-27 degrees, you still need a thermometer, an electric kettle and immediately water of the desired temperature.

4. The relay clicks like a mechanical convector. Especially psychotic can be driven to white heat if they are going to live with this device in an embrace, I read such a review, the true truth Ha-ha

5. The temperature jumps around the set temperature, for example, I needed 63 C. I checked 61.62 and 62.5 and 64 and 63.5. In principle, this is normal, this is how the heat loss relay should work. This can be considered the norm for fur. relay. And a device for home use.

6. Time !! The cooking time cannot be set for less than one hour !! Then you can go every minute. I needed 50 minutes, I had to set a timer on my phone. That is, if the delicate seafood is up to an hour, you need a timer.

Pros:

1. If you know all the cons and if you have had the experience of dancing with tambourines with a thermometer and a pan and an oven, an excellent device

2. For beginners, the starter is excellent.

3. The lid and the "trough" BGG is a plus, I read who buys immersion thermostats that are screwed to the pan, those have another problem with evaporation of water and heat loss, the thermostat also starts to give out the temperature, like our device, BGG Physics is his mother. At a temperature of 63 C, the whole lid was wet in drops. And people with expensive devices pour ping-pong balls to remove evaporation and heat loss.

In general, it will come down to 5 minus.

[Foam]

Foam, but could you put the temperature and time table that you use here?

[Masinen]

Masinen,
In the last post I gave a link to the guru and founder of Su, he gives free basic information and sells books.
🔗
If you go up the page, everything is written from the beginning. All worth reading.
Also for iPhones there is a souse vide application from the manufacturer of immersion thermostats, where you enter the meat temperature of the meat itself, the thickness and the program calculates the time, English and paid. 🔗

[Masinen]

Masinen,
In the last post I gave a link to the guru and founder of Su, he gives free basic information and sells books.
🔗
If you go up the page, everything is written from the beginning. All worth reading.
Also for iPhones there is a souse vide application from the manufacturer of immersion thermostats, where you enter the meat temperature of the meat itself, the thickness and the program calculates the time, English and paid. 🔗

I checked several recipes using this program - it coincides with this program. Where can I see the time for fruits and vegetables?

[camil72]

camil72, vegetables usually go at a high temperature of 80 degrees. 🔗 here you can see recipes and temperatures.
I also downloaded the program for iPhones and check the time and thickness on different sources.
Today I made duck breast, then frying the skin in a pan, only on one side. This is something with something, the chicken breast nervously smokes on the sidelines, but with the chicken breast I have my own scores, I don’t love it. The chest was a little overshot with the temperature, our ducks were normal from the market, we began to sell all parts separately in our market, the chest was suffocated - 2 cm in height, took the temperature of the chicken breast (height temperature) 62 degrees 40 minutesOf the spices, only salt and pepper, I realized that the spices inside the bag can ruin everything. It turned out well done, but very soft and very tasty, I still love duck breast with blood, for me you can reduce the temperature. The main thing!! our rootless breasts are at the level of French breasts, which were previously sold.)) Happiness))
We plan to have two legs of confit in packages, also ours without roots from the market. Now I have put the yogurt on the Evitalia 40 deg. 12 o'clock in the morning let's see what happens.

🔗 here you can see recipes and temperatures.

Thank you!

I also tried to make confit from European and our, native legs) - there was practically no difference in taste. Program mode, and the sauce from here - 🔗

[camil72]

camil72, well. What a saving of money however, on the meat and its quality.
I also read this blogger, 80 degrees. kills botulism, so you can do your legs at this temperature for a long time.

It turned out yogurt, 40 C stood all night in a sous view, poured water equal to the level of milk. There was a great breakfast in the morning. The taste is delicate with a little sourness, most importantly without sugar, as in stores. You can sometimes buy starter culture at the pharmacy.

It turned out yogurt, 40 C stood all night in a sous view, poured water equal to the level of milk. There was a great breakfast in the morning. The taste is delicate with a little sourness, most importantly without sugar, as in stores. You can sometimes buy starter culture at the pharmacy.

What beauty !!!

[camil72]

camil72, Has a crazy laxative effect) Bgg, they correctly write, pharmacy starter cultures for weight loss cannot be better)
=======
Well, and about the dangers, I made Ghee in our Su Vid, placed it in recipes. So simple and no dancing with tambourines over the pan and temperature.

New experiment, Limoncello alcoholic drink in sous vid https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=392781.0

Penka, here you are!

[camil72]

camil72, I wandered through foreign sites and forums, foreigners are big fans of alcoholic cocktails, they do such alcoholic things on the sous, in addition to their favorite steaks with blood, if I find something interesting and I will translate and do it.

[camil72]

camil72, I wandered through foreign sites and forums, foreigners are big fans of alcoholic cocktails, they do such alcoholic things on the sous, in addition to their favorite steaks with blood, if I find something interesting and I will translate and do it.

Thank you very much for this work! I like delicious food so much, but there is no time, and there are problems with the language). While mastering "usual" dishes).

I think many people are interested in the question of whether our Su view can be used as a slow cooker. I tried it today, full epic fail.
She wrapped the lid with foil, decided to cook a pea soup, boiled the meat beforehand to remove the foam. Cooked for 5 hours at 90 C in a bowl.
Bottom line, a couple of spoons and poured it, neither the color of golden pea soup, nor the taste of peas, the meat is really crumb and the potatoes are ready, but the taste is brrr. I read that borscht in slow cookers is also buet, burda burda.


But I realized that I will not look at the jellied meat and shank in the Su bowl, long live the cast-iron cauldron and the stove and I definitely don’t need any multicooker or slow cooker.
Our device makes good Su look, yoghurts and ghee, everything else is cast iron and only cast iron

[Foam]

Foam, super !!!!! And yet, about the multicooker, I mean the staff, you shouldn't be like that. My husband even checked it out! Not for nothing that many owners of dd1 shteba are now ordering the new dd2.
Although, of course, everything is a matter of taste

[Zhenechka]

And yet, about the multicooker, I mean the staff, in vain you are so

Zhenechka, we are talking about sous vid, not DD1 Or am I missing something?

[Foam]

In another topic Foam wrote that she was choosing between SV and sous-vidnitsa. And I also answered this

I definitely don’t need any multicooker or slow cooker.

I thought I was missing something

Girls do not argue))
I have gas at home and an enamel cauldron from old age began to lose enamel, 10 years have passed after all.I thought well, his nafig cauldron, I'll buy a slow cooker-pressure cooker, while I was reading the forum, I came across a sous vid, remembered the steaks and meat that I ate in France, bought a sousvid. I tried the slow-cooking mode in suvid, but the bowl is non-stick. Poplevalas for the result
Now I'm saving up for a new enameled cauldron, ours is like a slow cooker, and the imported one is like two. And it's not in vain, no one has come up with more delicious soups and stews cooked in a cast-iron cauldron. Well, for the steaks, suvid 8) I don't need anything else ..

Tell me, please, but meat for sous species should always be fresh or frozen is also suitable?

Svetlana, I make from frozen. It is not always possible (or rather, very rarely) to buy safe fresh, and freezing, especially fish, kills parasites.

Tell me, please, but meat for sous species should always be fresh or frozen is also suitable?

Anything is possible, but, as usual, fresh is tastier.

Thanks for answers!
Evgenia, I have heard and read many times that freezing, unfortunately, does not save you from parasites and harmful bacteria. They, together with the meat, are frozen and also after being frozen ((

[Lisichkalal]

Lisichkalal, Freezing only kills parasites in fish. Therefore, it is better to buy frozen fish and defrost it yourself. Into the cut. In countries, the health authorities are prohibited from selling freshly caught fish without prior freezing. This does not apply to Japan, where cooks are taught to audit fish for parasites.
In some countries, it is forbidden to sell fresh pork without prior freezing, they say this is how trichinosis is killed. But I will never taste pork, after all, Jews and Muslims are right not clean meat, you can fly like that.
In meat, only temperature kills parasites.
About ice cream or fresh?
I always go to the market to buy meat, cut at home in portions that I will see and vacuate and freeze, write down the temperature and cooking time. Then, when I need to defrost it during the night in the refrigerator, it has little effect on the taste.

Into the cut. In countries, the health authorities are prohibited from selling freshly caught fish without prior freezing. This does not apply to Japan, where cooks are taught to audit fish for parasites.
In some countries, it is forbidden to sell fresh pork without prior freezing, they say this is how trichinosis is killed.

And specific examples can be given: in which countries, with what documents is it prohibited?
Having been abroad, I specially visit shops, markets, restaurants for the purpose of interest, I have never seen such prohibitions anywhere. On the contrary, the markets are filled with fresh meat and fish

And specific examples can be given: in which countries, what documents is it prohibited?
Having been abroad, I specially visit shops, markets, restaurants for the purpose of interest, I have never seen such prohibitions anywhere. On the contrary, the markets are filled with fresh meat and fish

Also constantly worried about this question (about parasites). But in foreign countries I try to get to the fish markets myself, so that I can fry the freshly caught exotic fish later. In Paris, in a restaurant, they ate unfrozen suvid veal beforehand (asked the chef)

Of course, there are no such prohibitions.
I live in France, I often buy pork in Germany, everything is fresh.
In restaurants, by the sea or ocean, the morning catch is served for lunch)

I recently read a book in English. 🔗 first volume. if anyone needs to find a page in the first volume about fish and pork and trichinosis. There they link more to the American Health Agency. Different countries regulate this in different ways, so that it is impossible to write directly and of course everything is impossible))
For example, Americans have a ban on the import of jamon as a dangerous product, but it can be produced in some states)) But it is allowed to eat and cook beef with blood, which they love very much.
Only fish can be written unequivocally, worms die when frozen. I recently had a case, I bought fresh carp, cut it into fillets, everything was fine, things were deep-fried and sweet and sour sauce, I began to eat ... I sit and pull out white threads from the meat - these same ones ((They seem to be all! But I died in everything to the soul and dinner was ruined ..Freezing would not help here, the pond where carp is bred as a breeding ground turned out to be ((
River fish cannot be seen unambiguously, but sea fish can be frozen or bought frozen and pre-salted and temperature conditions. About fish, I know fishermen on large seiners, they prefer to eat frozen fish, who worked there)) There were friends, they told)
About the morning catch and the fish of the day, I also love it)) The Japanese eat raw fish, everyone loves to play Russian roulette)) I also love oysters, but I read a book, they wrote there were poisoning of people in England, oyster farms ended up in the sewer zone and on over the years, oysters have accumulated Escherichia coli)) And hello, infectious diseases department)) Everything is relative))

I recently read a book in English. 🔗 first volume. if anyone needs to find a page in the first volume about fish and pork and trichinosis.

If not difficult, it is very necessary! You always have very tasty recipes, in my opinion, because of the thoughtfulness with which you approach cooking. I would like to master this method without fear for health. Thank you!

[camil72]

camil72, the book in PDF is on the rutracker all volumes, unfortunately in English. but there is simple English without jokes of idioms and phrasal verbs, the author tried to write in an accessible language. The first volume is about hygiene. parasites, bacteria, viruses, temperature and the history of modern cuisine. Chews everything. There will be time to find pages about what they asked. I'll try to write a short annotation. Our Russian standards are also brutal, only it's hard to find on the Internet, I don't even know what criteria to look for. Old cookbooks wrote about this on the front pages.))

About pork and trichinillosis from the book

Roundworms live in the muscles of wild boars, bears and domestic pigs.
Game is especially dangerous because it practically does not die when frozen. What is he talking about? If your husband is a hunter and brought you cubs or wild boar, such meat should be cooked at very high temperatures. Freezing doesn't kill.
I won't write horror stories, you will read it here 🔗
At very low temperatures, -21C dies, unfortunately, our home refrigerators have the lowest temperature of -18C

Brief translation from the book, gag):
Freezing also kills Trichinella in pork. For this reason, in the United States, all pork products for sale are frozen, even if they are labeled "fresh" in the store. Unfortunately, freezing does not work on trichinella of wild animals ... "And so on about bear meat, bear meat contains some kind of protein that prevents cell destruction, so Trichinella there feel great under protection and a lot of details.
Safe cooking of pork, according to the authors of the book 55C at 112 minutes or 60C at 12 minutes, do not forget that when suvid it is necessary to take into account the thickness of the meat and this temperature of the core, not the surface. That is, these figures are for reference, you should calculate the thickness of your piece, for this there are programs for the iPhone, the iPad will do everything for you.
Well, the author pathetically asks why our mothers always said cook pork to the point of cremation?) Complete well done) and other blah blah. Lack of data, thermometers and scientists have never been interested in what happens inside a piece of meat when cooking, complete tera incognita.
Push..
You should not rely on these temperatures, because in the next chapter he took up botulism, and there the temperature is higher)) And so on until the end of the volume, until he made a table for all types of meat and fish)) There are completely different temperatures)) You were also interested freezing?))

About fish, tomorrow I'll try to find the pages and a short translation, if anyone is interested.
And there are a lot of interesting things about spinach, which must be blanched otherwise ..)) About beans, soak otherwise you will get poisoned, etc.

Her)), such books are definitely not for me)))
Life is generally harmful!
We eat fresh spinach salad all summer! Alive and healthy.
I always fry pork and poultry well, that is, without blood.
But the beef is no problem. And with blood and raw in the form of a tartar steak, carpacho. Yum!
Again, tartar steak and fresh tuna and salmon carpacho.

Household refrigerators (the last ten years) can give freezing temperatures up to -24 (when I chose the last refrigerator, I relied on this fact; not necessarily expensive, Yuryuzan also gives this temperature)).
It would be interesting to see about botulism, because there you need a rather long storage time and anaerobic conditions, if memory serves.
It would be interesting to see this plate (with final numbers for all types of meat and fish).
About fish is also very interesting - I like to see it, but different sources indicate the temperature and time differently).

[Lisichkalal]

Lisichkalal, I also lost my appetite when I read 200 pages: lol: Such books are good for losing weight.
camil72, useful information, Bosch bought a refrigerator from me just 10 years ago -18 its ceiling, or rather the bottom.
About fish as promised by Modernist Cuisine volume one page 122

Translation in my words:
A separate family of parasitic worms known as nematodes or anisakias. The author lists several names. These worms complete their life cycle, just like Trichinella, but in water.
Adult nematodes infect marine mammals such as whales, dolphins and other marine life. Eggs of nematodes swim freely all over the ocean, they are eaten by small shrimps and other small crustaceans, they in turn are eaten by fish and cuttlefish, which in turn are eaten by marine mammals, so the long life cycle of nematodes continues.
People who eat fish become the same marine mammal for nematodes. Digest human tract, however, differs from marine animals and worms cannot mature there, so they die there in a week. But during this time, it can bring a person intestinal disorders, abdominal pain, sometimes appendicitis is incorrectly diagnosed.
In some people, it causes severe allergic reactions and even anaphylactic shock.

Raw fish is the highest risk of infection, cooking fish at temperatures of 60C in less than a minute kills worms. Some safety instructions claim to kill worms in 15 seconds at 63C. Here the author laments that, however, such temperatures are quite high and most people believe that fish at such a temperature is tasteless and overcooked.
It's no secret that sushi lovers in Japan are at the epicenter of the nematode disease known as anisakias. In Tokyo alone, 1000 cases annually, most of them cooked sushi and sashimi at home. Very rare cases of infection in professional sushi bars, with professional sushi chefs. In the United States, fewer than 10 infections are reported per year.
Certain types of fish are more often infected with anisakias, especially the one that fishermen catch near the coast, such as salmon, mackerel, squid, herring, anchovies (hamsa in our opinion), sea bass.
Fish off the coast are more likely to eat infected crustaceans. Farmed fish do not feed on crustaceans, therefore, according to the author, they are cleaner and free from nematodes. He also notes that tuna and other deep-sea fish are generally free of nematodes,
From myself: it is customary for us to scold farmed farmed salmon, but it has such a dignity)) We are probably talking about fish that is grown in baths in factories, the one that is grown in the sea in cages is questionable)
About our sushi bars, we have all frozen fish, it's more likely that in our sushibars you will stumble into infectious diseases from unwashed hands of the cook and unsanitary conditions in the kitchen. We had such a case in the city of 20 people, we thought the fish, there was dirt in the kitchen)

Wild salmon are especially prone to infection. In 1994, the FDA (an analogue of our Rospotrebnadzor and Sanitary Epidemiological Service) investigated and found nematodes in 10% of raw salmon, samples were taken in 32 dryers in Seattle. Despite the alarming statistics, nematode infestation is relatively rare because most larvae emerge and do not reproduce inside humans.
The technique used by professional chefs to find worms is transillumination of fish fillets, the fillets are held over a light source, so they check the fish for the presence of worms. Fillet of course without skin)
Many sushi masters claim they can feel the worms with their fingers. While some chefs claim that scanning and feeling will help find all the worms, research suggests other chefs may not find anything.)) None of the methods are reliable enough.

Freezing kills nematodes, so the fishing industry ensures that the fish will not harm your health, even if you eat them raw)

The FDA RECOMMENDS retail fish freezing and storage for 7 days at -20C or 15 hours at -35C.

Push:
Those who live in Russia are both lucky and unlucky) The fish in our nets are all frozen, even the one that is sold on ice, it is thawed in Metro and Auchan and put on ice. Fresh fish only from local waters, this fish must be well boiled or fried. So what about the fish of the day or the catch of the day, you can not worry)) A couple of white threads in the fish for additional meat, bgg
What worms look like in fish can be seen in Google pictures, the worms are quite transparent and masked by the color of the meat 🔗
Since we have a topic about suvid, I think that frozen salmon and other frozen sea fish can be seen at low temperatures, the worms all died.