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

Now I thought, I'll put 63 gr. and 10 o'clock.

Why take so long? I did 3 kg for 5 hours, everything is OK. The thickness of the piece is important here. I had 6cm in the thickest place.

I would put sasov on 6 plus heating.

[Linadoc]

Linadoc, Masinen, the thickness is about 6 cm .... then put it at 6 o'clock. and 65 gr.

Add heating for 40 minutes.

and 65 gr

at 65 * C collagen begins to lose fluid, it is better to leave 63 * C. Tortured and confused? Just sharing our experience. T is more important than time.

Yes Yes!
The main temperature, and then the time!

Girls, thanks for sharing your experience! : hi_friends2: I will take into account your recommendations and put 6 hours. at 63 gr. , well, still heating approx. hours, total 7 hours.

May I have a question? Nobody measured the temperature in SV1, every time the temperature probe gives out a temperature 1.5-2 degrees higher than the declared one! So I think which device is cunning?
I saw a pork neck, however, she was thick, 8-10 cm, barely climbed in height, and marinated just a day before. Exposed 60 gr. for 10 hours, then - cooling, did not fry:

To my taste - not very ready, slightly "crunches" and embarrassed by a bright red strip of jelly. Although the consistency is elastic. Now I cut it in half and put it on for another 4 hours, 63 grams. I think it will be better.

[Evgeniya]

Evgeniya, it also seems to me that it is not ready. And pork cannot be eaten raw.
Better to put on 63 grams.
there is an error, this is normal.

Thank you Maria! Yes, for a pig, 63 grams, for my taste, is optimal (or 64.5 for my temperature probe). And the time depends on the thickness.

I checked the temperature in SV1. Usually 1-2 degrees more than the set. This is also written in the instructions. Why it was done - I cannot understand. Apparently reinsurance.

There is a lot of information on cooking temperatures on the internet. And recipes. The truth is mostly on English-language sites. There are not bad programs for the iPad with temperatures and times for a bunch of products. The truth is also in English and paid.

Non-fatty pork turns out quite well at 60 degrees. The meat is pinkish. For example, you need to cook a ham for a long time, at least 10 hours. It is better to fill in SV1 with hot water from the tap. It is about 45-50 degrees usually. Then you need to let Steba go into working mode and then place the product. After cooking, it is better to place the bag in cold water for quick cooling, or to eat it all at once. If you don't like a pink pig, set it to 63-65 degrees. Pork neck is best cooked at a higher temperature. She's too fat. Beef is usually cooked at a lower temperature of 55 degrees - who likes it with blood. But if the meat is bad, and ours is almost always like that, the time can go up to 2 days. Well, of course, it greatly depends on the part of the carcass. I like white poultry meat 62 degrees. Less is already damp. More than 65 degrees meat almost never makes sense to cook. Fish is best at 55 degrees and a short time. Vegetables 84 degrees. When cooking vegetables, not only temperature is important, but also time. In general, look, there is information on the open spaces of the tyrnet.

Why it was done - I cannot understand.

I read the comments of the owner of SV2 and I think that this is due to the lack of circulation. In the new suvid, the temperature is set more accurately.
Well, actually, my question is for an expert.

Lean pork chop (length 25 cm, thickness approximately 8 * 11 cm). Salted dry for three days. I shook it, sealed it. How much to keep and at what temperature to cook inside.
And how to measure the temperature inside the piece? (it is sealed)

In the table, the thickness ends at 6 cm.

Lean pork chop (length 25 cm, thickness 8 * 11 cm approximately)

Linen, I do at 63 * C 6cm - 5 hours, 7-8cm-7 hours, 9-10cm- 9 hours. I think that 11cm can be safely delivered for 10 hours.

[Rosp]

Rosp, I had a piece of brisket with my neck, no more than 5 cm thick, so it turned out amazingly in 5 hours at 60 grams. I think if the neck was pickled for 2-3 days, it would also be good at 60 grams. Many factors influence the final result.
I did not even expect that I would sit down on the suvid like that. And the family likes

I read the comments of the owner of SV2 and I think that this is due to the lack of circulation. In the new suvid, the temperature is set more accurately.
Well, actually, my question is for an expert.

Lean pork chop (length 25 cm, thickness approximately 8 * 11 cm). Salted dry for three days. I shook it, sealed it. How much to keep and at what temperature to cook inside.
And how to measure the temperature inside the piece? (it is sealed)

In the table, the thickness ends at 6 cm.

Three days? Yes, you probably already have it completely ready, you can cut it and eat it. Why measure inside a piece? After some time, it will warm up to the set temperature. Heating up to a certain temperature and the time you see in the table is necessary for the safety of meat! That is, to guarantee the death of pathogens (and in general all microorganisms). Usually these tables are made for this. This is not the time for cooking. This is the minimum time the product is safe. That is, you can eat it and not get poisoned. But not the fact that he will be ready. Cooking time and temperature also depend on the quality of the meat. And on your preferences. Well, for example try 62 degrees and 8-10 hours. Then you can cut it and if the meat is still tough - back into the bag. Squeeze out the air (it will not work to evacuate because of the liquid, although you can remove it and dry the piece) and set it for another 4 hours. Unfortunately, you often have to try it here. Based on some initial data.

Rosp, I had a piece of brisket with my neck, no more than 5 cm thick, so it turned out amazingly in 5 hours at 60 grams. I think if the neck was pickled for 2-3 days, it would also be good at 60 grams. Many factors influence the final result.
I didn’t even expect that I would sit on the suvid like that. And the family likes

Yes, I was completely addicted a long time ago. I cook almost all the meat there. Chicken breasts otherwise practically impossible to do so. Who tried it - everyone really likes it. You can also cook interesting eggs. There is a huge, very interesting article on cooking eggs in suvid. If you understand English 🔗] https://Mcooker-enn.tomathouse.com/s-image/2987/2013/10/sous-vide-101-all-about-eggs.html. Again, they can be prepared by obtaining dense protein and liquid yolk. Or vice versa. You can experiment for weeks.
Potatoes turn out just as well. You can cook apples, etc. Huge field for experiments

Direct links to other sites are forbidden to give on the forum!

Yes, you probably already have it completely ready, you can cut it and eat it

No, I'm not that risky to eat in three days. Pork must be kept, dried. There was supposed to be a dryer, but I decided to sous-see this piece.

62 degrees and 8-10 hours

pickled for 2-3 days, it would also be good at 60 gr

63 * C 6cm - 5 hours, 7-8cm - 7 hours, 9-10cm - 9 hours. I think that 11cm can be safely delivered for 10 hours

In short, the council decided not less than 60C, not less than 10 hours. I assumed something like that. Now I'll put it on, I'll cook it before going to bed, put it in the refrigerator overnight, and I'll try it tomorrow.

for cooking eggs in suvide

How to pasteurize them for mayonnaise? (so as not to curl up)?

How to pasteurize them for mayonnaise? (so as not to curl up)?

The above article writes for 54.4 degrees (130 Fahrenheit) mayonnaise for several hours. There is also a photo. There should be no changes in the structure. At 57.2 (135F), the protein already begins to cloud. Apparently 54 or 55 should be put on Steba. Maybe 1 train first? It would be nice to check the real water temperature with a good thermometer.

Tell us tomorrow how the meat turned out!

[mur_myau]

mur_myau, for pork it is not necessary to do less than 60 grams.
The first post of the topic has a table by thickness. Especially attached.

mur_myau, for pork it is not necessary to make less than 60 grams.
The first post of the topic has a table by thickness. Especially attached.

I also think that it is not necessary less than 60. But in principle it is possible. The meat will be microbiologically safe. The minimum allowable temperature is 55 degrees. You can cook for less - but it will already be a raw product and the quality of the raw material must be appropriate. Many people eat raw meat and fish. And nothing. But blue fried steak is strongly not for everybody's taste.

I usually do at 63 grams. the result is always excellent.
Last time I did it with nitrite salt, so the meat came out like a store.

There is a photo in the subject.

for mayonnaise 54.4 degrees (130 Fahrenheit) several hours.

What time is it?
By the way, could you please dump the original text in PM? For some reason, the page of the site under the link does not load for me.
I'll tell you about the meat, I'll show you. Made according to the recipe of Mikhaska "Palyandvitsa". The ambassador is elementary.

roast blue

What is it like? I always thought that rare, medium rare, done, well done. What is blue?

The first post of the topic has a table by thickness. Especially attached.

Thank you! I'll check.

I usually do at 63 grams. the result is always excellent.

OK, understood. At least 63C, and then time to pick up the thickness of the piece.

for mayonnaise 54.4 degrees (130 Fahrenheit) several hours.
What time is it?
By the way, could you please dump the original text in PM? For some reason, the page of the site under the link does not load for me.
I'll tell you about the meat, I'll show you. Made according to the recipe of Mikhaska "Palyandvitsa". The ambassador is elementary.
Quote: rosp from Today at 04:57 PM
roast blue
What is it like? I always thought that rare, medium rare, done, well done. What is blue?
Quote: Masinen from Today at 04:51 PM
The first post of the topic has a table by thickness. Especially attached.
Thank you! I'll check.
Quote: Masinen from Today at 04:59 PM
I usually do at 63 grams. the result is always excellent.
OK, understood. At least 63C, and then time to pick up the thickness of the piece.

On Wikipedia, they write at 55 Salmonella (she worries us) dies in 1.5 hours. Therefore, 2-3 hours will be enough for eggs with a margin, it seems to me.

Wow. Of course, I really love Parma ham, jamon and prosciutto, but it seems problematic to make dry-cured meat in an apartment. We need a temperature regime / humidity, etc. I threw it in a personal, look.

Well blue is even rawer than rare. Essentially cold meat. Slightly fried outside. I have never eaten and I do not want to.

The thickness of the piece and this table does not matter for long cooking times. The time is set by experience depending on the quality of the meat and the cut, I will not repeat it. 63 degrees would be a good choice anyway. With suvid it is difficult to spoil something. It will be a little drier or tougher, but not in the trash.

[rosp]

rosp,
Got it, thanks! I will expose two hours with a margin. I'm not very raw.
I downloaded everything, thanks!
I dried in the pantry and the refrigerator on the hook, everything is fine. Now I have perked up in the dryer, looking at the girls from the forum. And this meat instead of a dryer went to the suvid after salting. Experiment.

marinated for 2 days in a solution (1 liter. water + 1 tbsp. l CP nitric salt + 1 tsp. sugar) and 2 days lay in the withers in a vacuum. package in spices (grain mustard + adjika + 2 cloves of garlic, coarsely cut. + 2 small bay leaves + several peas. shower. pepper), then a cold shock, froze ice and

I cooked for 8 hours at 63 grams, it turned out great, the meat was pinkish, juicy .. the structure is slightly different when I made it in a slow one at 65, most likely there was 67-68 grams ... but I want denser meat, I think in what moment put under the press, after the first cooling (in ice water), pull out of the vacuum. package and in foil put under a press or without cooling immediately hot under a press

After cooling overnight under a press.
And my meat comes out dense even without the press.

Mash, and when under the press, then from the vacuum. to pull out the package or in it? The neck is tight, but the ham and breast of the turkey are not very .. I will try to press.

Where do you want to put on the press?
If it fits in the package, then put it in it.

I'm going to put it in a tight rectangle. a plastic box (it is included in the package), put the same on top and in it some weight for 3-4 kg.

Well, you will try, and I'm waiting for the report.

Let's eat this meat and the next sousvid will be from the turkey breast, so I'll press it .. I'll unsubscribe.

You can download the book by Alexey Onegin "Author's recipes for sous vid"

🔗

And in general, reading his blog is very informative, by the way there is also a translation of "A Practical Guide to Sous Vid Cooking" 🔗

[GuGu]

GuGu,
And now I pressed it into a ham maker, and vacuumized it outside. Of course, this is no longer sous in the full sense, but I hope that the ham will be delicious.

[mur_myau]

mur_myau, Lena, write later how it happened .. and what kind of ham from Teskom, Belobok or others?

[GuGu]

GuGu,
Biovin. It has fewer holes in the case. Belobok until I venture.
All - lying !!! Therefore, vacuum is necessary.
I sealed it right with the thermometer stuck in the ham, you can see everything.

Maidens-hostesses I have for you, well, that's a completely stupid question, but can a suvidnitsa replace a slow cooker or is it still two different units ???
I just don't have one or the other. There is only a Panasonic multicooker and a Brand pressure cooker smokehouse. And the question arose about the slow cooker, so I think if I can solve all the issues with the help of a supervisor. Is it possible?

Girls! I, too, have matured questions in the course of studying the topic.
I bought a vacuum sealer Severin, a simple one of course, but it pumps out and seals the air like a good one. But ordinary bags are attached to it.
Is grooved something better? Is it better to buy them?
I tried to make steaks according to Lerel's recipe, she doesn't marinate the meat there, she smears a little spices and that's it. I did everything, it turned out well, but rather bland.
After reading you. realized that it is better to marinate in advance.
And a personal question for Masha-Masinen.
Mashun, what kind of meat did you do on the first pages of the topic? Pieces of meat with onions. They look sooo beautiful in the photo, I also want to try.

[GuGu]

GuGu,
In short, the ham turned out! As usual in a saucepan, but in sous vidnitsa it is not at all confusing. No need to follow. I will no longer stick the thermometer or I will squeeze it, and then suck out the air, a little liquid leaked there.

Can a suvidnitsa replace a slow cooker or is it still two different units ???

I have a Kenwood 707 and I love it. Although it is quite massive and heats up. But if you don't want to have two appliances in the kitchen, then you can simmer meat, milk and various products without a vacuum. But the pot is not ceramic. A thick ceramic pot is more desirable for a slow dish.

[kolobok123]

kolobok123 look at Steba DD2 ECO, there is a sous mode and a large selection of temperatures for simmering-slow brewing ...))

[Mirabel]

Mirabel,

And a personal question for Masha-Masinen.
Mashun, what kind of meat did you do on the first pages of the topic? Pieces of meat with onions. They look sooo beautiful in the photo, I also want to try.

Vic, if I'm not mistaken, it was beef. But you need to take the softest part, because beef can take a long time to cook)
To quickly cook it, you need to cut it into small pieces.
Regarding packets, nothing is better, the main thing is that your device seals your packets)

[Masinen]

Masinen, Mash, thank you very much!
Well, the veal will probably be softer?

Of course, the younger the better)
And pork is even tastier))

[kolobok123]

kolobok123, To your question

Can a suvidnitsa replace a slow cooker or is it still two different units ???

Of course not. Suvid keeps the same temperature all the time, and slow cookers work according to their own program and give out 100 degrees and lower during the cooking cycle, they either come to the boiling point or decrease the temperature. Like a pendulum.
If you look in the subject, I cooked pea soup in a bowl of suvid, spat on this whip)) No taste, no color, no smell. Don't waste your money.
++++++++
On this topic

As users here noticed, our suvid is mistaken with the temperature, I also noticed when I once screwed up the duck breasts, I wanted pink, got gray ones)) Now I lower it by 2 degrees, on delicate things.
++++
I made homemade sausage, tomorrow I will try to "sit out", what a blessing that there is this device))

I use the program constantly for iPhones and iPads, this is the temperature for pork))
the program calculates the time depending on the thickness of the meat.

Tell me, if it's not difficult, what kind of program? How do you like it? I use another. Sous Vide (Primolicious LLC). They still have SV Recipes with them. This is not really. The recipes are often scarce and often complex.

[rosp]

rosp, I am using PolyScience Sous Vide. Everything is simple there, you choose the type of meat (pork, beef, fish, poultry, foie gras), then the thickness of the piece is required !!!! the program calculates how long it takes to cook and kill harmful microorganisms.
For example, I have a pork sausage with a diameter of 38 gut, I want Medium cooking for further frying in a pan, the program counted me 1 hour 45 minutes

The program also draws a graph after what time the microbes will die)

M ... but you can have some more sophisticated table (in comparison with the one in the instructions). It is with regards to the thickness of the piece. And then I have an old phone, I am not friends with iPhones.

I use the program all the time for iPhones and iPads

Is there something like that for an android?

[S.SH]

S.SH, Search search in Google play)) Request- Sous vide
There are two programs SousVide.dk and Sous Vide Tables
You can't give direct links here, like ..

[Foam]

Foam , there is also SousVidePro ... the scales have functionality at the table level, it's easier to take a picture ((

[S.SH]

S.SH Actually, what else is needed? You need to know the approximate time and the recommended temperature for a particular product, so as not to search for half a year by trial and error. Next, adjust as you like and depending on the quality of the original products. As for the recipes, you can use any of them. The main thing is that then the product cooked in the sousvid does not heat up more than the cooking temperature, for example, try to heat the meat from the sousvid properly in the microwave, so you get a dry trash.