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

[S.SH]

S.SH, then buy an apple ipad)) on Avito old models and 5 sput)) (Joke)
🔗 A Google query gives a bunch of tables and pictures, thickness and time.

The smaller the pieces, the better for health)) It seems dubious to me to take a lump of meat and taste it, it's better to cut it into portions right away. And more recipes where it is suggested to savor 20 hours at 50-60 degrees is better not to do it. On one English-language forum I read how a user saw the unfortunate beef for 36 hours, and then threw it out, because it smelled of dirty socks, bgg
People think that the more hours, the softer the meat, but this is not the case, the meat is boiled in the trash only at high temperatures, and not from hours)) You should be more concerned that the microbes die and the meat does not lose its juiciness at low temperatures. And if you want butter-soft meat, then you need high temperatures. It depends on what you want. Juicy and beautiful color - low temperatures, soft and oily - high.

[Foam]

Foam This is not entirely true. The larger the piece, the less it will lose fluid. And about the time, too, not so. There are recommendations from well-known authors - you should listen to them. If you want high temperature - so why do you need suvid. And the result will be traditional. I did beef at 55 degrees for 24 hours and 48 hours. It all depends on the cut and the quality of the meat. For example, if you have a good rib eye steak, then 1-2 hours will be enough for it. If you have Russian-Belarusian meat, it can turn out to be tough in a day. And this is not a reason to raise the temperature. Try it first. The meat should be of good quality (at least not rotten initially) and put it cold in hot water - everything will be fine.

[rosp]

rosp, and what kind of meat do you use for steaks now? Our any - full g *

[rosp]

rosp, It is necessary to choose the right cuts of meat, steak)) And our beef shows wonders if there is such a beauty finally. Beef steak places are only the back and loin upper part)) + tenderloin. Everything turns out great with our beef and without 20 hours. Then you fry and enjoy.
Meat collagen breaks down and turns into gelatin and the meat becomes soft from 70-80 degrees, you can keep the meat for 20 hours at 60, it will not become soft, but it will simply sour and receive repeated bacterial seeding, many bacteria begin to grow again, the same botulism )

High temperature and Suvid everything goes well, how will you make duck legs without a high temperature of 82 degrees?)) Depending on the thickness, 3-4 hours and the meat leaves the bone, you fry the confit legs in your pocket)) bgg Chickens and poultry require high temperature, salmonellosis you know)) And even bones.

Or beef ribs by 80, the meat from the bone then falls off and a lot more))
Suvid is not only low temperatures, vegetables will be seen at 80 degrees))

[Vaneska]

Vaneska Unfortunately, it doesn’t have to. I buy in chain stores. The last time is METRO. The assortment is constantly changing. Argentine is not bad. But it's expensive nowadays, of course. I tried Belarusian. But one day there was a bad story with him. As described above. The package is swollen - the meat is in the trash, despite the fact that the shelf life has not ended. Stable - bad - Lipetsk. But on the other hand, it is stable and it is clear what to do with it. For example, if you throw them steak for 6-12 hours at 55, it happens that it turns out to be chewed, and it still looks like a steak. Beef is really bad here. So I lean on chicken breasts. The turkey thigh is good, in principle it looks like beef. Temperature 64.4, 6 hours

[rosp]

rosp, yes, we have a problem with meat, and it's not about the correctness of the chosen piece, but about the quality itself. I see no reason to cook mediocre meat for 12 hours. I also prefer chicken-Indian breasts and their own thighs. The latter are enough for 3 hours with a thickness of 3-4 cm - 63 degrees

But it is interesting that nobody tried kangaroo?

[Foam]

Foam Sorry, but I only partially agree. What steak cuts I know. But steak is never cooked above 60. And I prefer medium rare or medium. With our beef, this is almost impossible. Collagen breaks down quite successfully at a temperature of 55, believe me. After 2 days, almost any meat will be soft. Not so about botulism. The vegetative form of botulism cannot survive at 55 degrees, like most microorganisms. And spores do not die even at 100. Therefore, industrial stew is cooked in an autoclave at a temperature of more than 100 degrees. And we just have to cool the cooked product in the suvid and store it in the refrigerator - in this case, everything will be fine.

Indeed, many foods are cooked at a higher temperature. Certainly vegetables, some types of meat. But still mostly 55-65 degrees. Above - the meat ceases to be juicy, even if it falls apart (although again, at a lower temperature, everything will fall apart too, if you like it so much)

The high temperature for poultry starts from 60. Maybe someone will like chicken breasts at temperatures over 65, but I doubt that. For dark poultry meat, of course, the temperature is slightly higher. And duck legs don't have to be cooked at 82. Here's a typical recipe
🔗

[rosp]

rosp,
It is clear why you are unhappy with our beef)) I have long ago tied up with the Metro and Lipetsk zalepukha with good meat. Market and only market !! You come and say: tenderloin or kidney entrecote (corresponds to half a T-bone steak) or ask for an entrecote and cut out a ribeye)) They don't know how to butcher meat in the markets, but sometimes you can pick up the quality on a steak. 1-2 hours for 60 depending on thickness.
It is simpler here in the south, not all private farms have yet been protected from bird and swine flu and mad cow disease. Didn't press the market, bgg

About bird meat. Salmonellosis dies from 70 degrees, the American Sanitary Epidemiology (FDA) insistently recommends a temperature of 74 degrees for poultry with bones. Everything else is at your own risk. Duck legs will not chew below 70 tested)) Our market ducks run too much, muscles.
Yes)) I hate chicken breasts, but I cook duck breasts for 60 with blood before frying in a pan. Roasting the skin, insures me

About botulism, if you like to ferment meat for 6 hours or more, use nitrite salt, otherwise you will ever be paralyzed with death. Without air access, botulism sticks will be very grateful to you, for them this is a favorable environment)) All the recipes that I saw on the internet for a long time are always sprinkled with pink salt, nitrite salt)) Ours translate and this important point is skipped in translations.

[Foam]

Foam I want some stability, but the market is roulette. Today is good, tomorrow is bad, and the day after tomorrow is generally dangerous.

I've never heard of 74 degrees. And what time is recommended? Safety depends on temperature AND time. Well, botulism will not multiply at 55, and salmonella, too. And almost nothing will happen. To kill microorganisms at 55 will naturally take much more time than at 75. I have never met about nitrite salt in foreign sources either. Mainly used to give red color to meat and as a preservative. But not for pasteurizing the product. For pasteurization, only the temperature at the desired holding time is used. Well, you can, of course, a formalin solution, but this is not our case.

[rosp]

If anyone is interested, I boiled sausages in Suvid. I immediately cooled it under cold water with ice, an hour after the ice bath I cut it and tasted it, everything was boiled, tender, the skin must of course be fried for aesthetics. The intestines, as they were white and gray, remained. But the taste, in general, for suvid, you need to put less spices. This is the main conclusion after boiling sausages in suvid, of course I love spice food, but after suvid the spices just scream and clog the meat spirit.If you cook sausages in pots, the spices go into the broth in which they are boiled, and they have nowhere to evaporate in vacuum. Therefore, I got vigorous cardamom-pepper-garlic sausages, bgg
There is also a mistake, I put nitrite salt in a 50/50 ratio of the usual one, the color of the sausage did not give pink, why we need to figure it out. Either temperature or not enough. Somewhere messed up with salt.

rospIf you are interested in different bacteria, type in the internet samlmonella die at a temperature of .74 degrees example 5-10 minutes die. I have a book on my iPad with all the recommendations from the FDA, I gave extracts from it, you have to sit down and copy the whole table with pictures, laziness)) There is fish and meat and what you can eat raw tuna.

About nitrite, salt, here is a common example, they fermented meat 🔗 at different temperatures and times, his meat is red in all experiments, as users asked him in comments, why they don't have this? It turned out that this chef used sodium nitrite when salting meat, but all this remains for frames in another article, how he salted this meat and vacuumed it, an ordinary user only sees-Wow 24-72 hours))) And let's sculpt the same thing)) And the cook not a fool, he not only needs color on meat, but he does not want to go to prison for poisoning and he taught well, long heat treatment in a culinary school, proffie))

[Foam]

Foam,

There is also a mistake, I put nitrite salt in a 50/50 ratio of the usual one, the color of the sausage did not give pink, why we need to figure it out. Either temperature or not enough. Somewhere messed up with salt.

Meat with nitrite salt must be kept in a walker for 48 hours, and only then cooked.
It must ripen.
After cooking, cool and keep in the refrigerator until completely cooled,
And the nitrite salt is put in completely, and not replaced by 50% of ordinary salt.

[Masinen]

Masinen, I kept the minced meat salted for 24 hours in the refrigerator, and salt per kilo made 10 grams of nitrite and 10 grams of nitrite per kilo, something I didn’t work with the color .. Something is not enough, okay, this has nothing to do with suvid, the taste is sausage, by the way, as it should, and not like just boiled minced meat ..

[Foam]

Foam, 10 grams of nitrite is very little per 1 kg of meat. You need at least 20 g to 30 g of nitrite salt.

Please tell me the happy owners: how long does it take for Su Vid Steba SV 2 to reach the set temperature?

[Tatyana]

Tatyana, for SV2 I can't say, and SV1 in about 30-40 minutes)

[Masinen]

Masinen,
If the tap is hot water, it seems to me faster. In the next. I'll take a look.

[Elena]

Elena, I pour not hot, but closer to hot. And I put 30 minutes on heating, because we put the meat cold and the temperature of the ox drops.

March 8!

[not this way]

Hello everyone! And I got such nonsense; structure like chewed meat (loose) I did everything as usual, and the turkey has already been 3 times .. So, about 1 kg. turkey breast, soaked in brine, and also sprinkled (1 liter of water + 1 tbsp. l. nitric salt +1 tsp. sugar) for 48 hours. in the withers, got wet, rubbed with ground peppers, threw 3 pieces into the bag. garlic, several. pieces of plums. I put oils and a vacuum-sealed bag in a dish from the mountains. tap water, set 63 gr. and time 8.40 (40 minutes for a set temperature). Chilled in ice water for 30 minutes. and until the morning at the hall. By time .. somehow cooked and 9 hours. the structure was excellent .. Friends, what did you do not this way? Maybe the meat was pumped up with something? Usually I bought a turkey in METRO, and I really liked this piece in "Victoria", even so, the packaging is branded "Indolina". I'm confused

[GuGu]

GuGuNatasha, it shouldn't have turned out loose at all, and I did it with nitrite salt.
Everything seems to be fine according to the description.
Maybe you need to rely on meat.

How did it taste?

Masha, it is very tasty (like those times) .. I even somehow made it from frozen turkey and the structure was dense .. Most likely something was pumped up. We need to take meat in proven places.

And tell me, please, how does a suvidnitsa differ from a multicooker? Well, if you pour water into the same cuckoo, put a steaming basket and a vacuum bag with food in it - will it be the same?

[GuGu]

GuGu, I had a similar nonsense, somehow, with a curb, when I held it for 4 hours (usually 2-2.5).The meat was not even loose, but somehow "crumbly". And then I came across information that, a quote: " There are three other factors that determine when to stop using heat in food in order to:
Inactivate enzymes that can cause too much texture softening in chicken meat (after about 4 hours), and even faster in fish meat ..."
Maybe it's a matter of time, although, you say that you cooked for a longer time?

[Liubov_Liubov]

Liubov_Liubov, in fact, a household dish is a multicooker in the MULTI-COOK mode, maintaining the set temperature up to 99 degrees, in 1-degree increments. It has a large working surface - it is more convenient to place several bags with a vacuum-sealed product, while the water circulates freely around them and the heating occurs evenly.
I can't say about the cuckoo, I have a Redmond M90, so I made it using the suvid technology, I only put the bag with the product in the water, and pressed it down with a double boiler basket so it wouldn't float.

[Liubov_Liubov]

Liubov_Liubov, for a couple of suvid do not))
At low temperatures, there will be no steam.
Suvid only in water or you can. In the oven, though I haven't tried it, I only did it in water)

Thank you very much for your answers! And the bags used are somehow marked so that they can be heated or used in a sous-vide? I have a lot of different vacuum bags, but nowhere is there a hint that they can be heated ....

Previously, the issue of packages has already been discussed several times:

And what kind of harmfulness of packages at T below 70-80 * can we talk about? Then they will be harmful to the room T.

When in doubt, use baking bags.

Vacuuming the baking sleeves is a great idea, I didn't even think it was possible!

[Liubov_Liubov]

Liubov_Liubov, he does not vacuum up, this sleeve. It is smooth and the bags are corrugated.

GuGu, I had a similar nonsense, somehow, with a curb, when I held it for 4 hours (usually 2-2.5). The meat was not even loose, but somehow "crumbly". And then I came across information that, a quote: "There are three more factors that determine when to stop using heat in food in order to:
Inactivate enzymes that can soften the texture too much in chicken meat (after about 4 hours), and even faster in fish meat ... "
Maybe it's a matter of time, although, you say that you cooked for a longer time?

Most likely there was something with the meat I did everything exactly and it turned out perfectly (1 kg, 48 hours exposure with nitrite, 63 g - 8 hours, of which 40 minutes to warm up the water)

yes ... the bags are really mesh inside ...
I found on the seller's website that the bags can be used in the freezer, in boiling water and in the microwave. So you can safely use)))

[Liubov_Liubov]

Liubov_Liubov, you can squeeze air out of the baking bag by immersion in water and tie tightly. For safety reasons, wrap with cling film. Girls, I do not want to argue, I just did it myself, until I had a vacuum apparatus and a suvidnitsa, the forum users in the topic offered various cooking options with this unusual method - suvid.
GuGu, I agree with your suspicions about meat. I have never cooked with nitrite salt, I just don't have it, I use the Thickness-Time table.

I am going to cook a piece of veal tenderloin with a thickness of 4 to 10 cm. It is vacuumized with spices and nitrite salt (it is supposed to be used for slicing as a cold snack). I always make pork at 63 degrees, I would put such a clock thickness at 8, but what would you advise with veal?

And I'm thinking at what pace. and how much time to cook turkey thigh fillet about 1 kg., now lies in brine with nitr. salt, then rub it with spices, roll it up and tie it, I think it will be 6-7 cm .... I tend to 63 degrees. 7 hours Maybe someone already has experience in cooking such meat, please tell me

[Natalia]

Nataliathis is how I made turkey in béchamel sauce

Turkey fillet with Bechamel sauce (Sous-Vid Steba SV-1) (Masinen)

[Maria]

Maria, I also cook breast in this way, but now I have a thigh, and there the structure of the meat is different, it looks like beef.

Yes, the thigh is different. Is it still with bone?

No, this is a boneless fillet, a layer of meat, I will roll it up with a sausage, it will turn out like a roll .. I wanted to buy a breast, but my hand reached for my thigh, now I’m breaking my head ..

[GuGu]

GuGu, Natasha, what did you cook your thigh? otherwise the turkey is bored in my freezer too

[Vika]

Vika, already marinated in spices, pushed it into a mesh bandage No. 6, it turned out to be a neat sausage, vacuum it up and put it in Su Vid at night .. then I will put it under the press, and I will only cut it the day after tomorrow .. I will write off the result

[GuGu]

GuGu, Natasha, it sounds delicious!
I'm waiting for the result!

I report; turkey thigh fillet after 48 hours. extract in solinada (1 liter of water + 1 tbsp. l. nitric salt + 1 tsp. sugar) and then sprinkled with different peppers (added pieces of garlic and drain oil to a vacuum bag) cooked at 63 gr. 8 hours and 40 more minutes. for heating water (dia. rolled. piece-6 cm.) .. the meat turned out to be very tasty, fragrant and with a tear .. I liked the structure, but it will not go for sandwiches .. it was compressed badly, when cutting it falls apart, if I still cook , then not folding, but in layers ..

[GuGu]

GuGu, Natasha, thank you for writing your impressions! tell me, what if there is such meat hot?
And yet ... these 3 degrees to 60, are they really needed? I have 60 degrees in the multicooker ,. and then 80.
and the last time I did not succeed at all, that is, they ate (where to go) but the meat was tough and rotten at the same time. What is it? Why is that? I took the vacuum apparatus away so as not to get upset and try to find the reason for the failure.

[Vika]

Vika, I didn’t try it hot, I just wanted cold for a sandwich .. now I make all kinds of meat at 63, I think 60 is possible, but then in time to watch .. I’m just learning ... maybe Mashunya will say more precisely.

and the last time I did not succeed at all, that is, they ate (where to go) but the meat was tough and rotten at the same time. What is it? Why is that? I took the vacuum apparatus away so as not to get upset and try to find the reason for the failure.

And here I think the pace. was high .. at low temp. and lasts. cooking should be soft ..

[GuGu]

GuGu, Natasha! Is it the pace? yes ... there was such a sin, I decided to transfer it to 80 degrees in the middle of cooking and kept it for a couple of hours, that's probably the result.
Thanks for the tip! I will consider!

Vikul, according to the technology of making suvid, change the pace. unacceptable, and at 80 gr. meat is usually not made, swing. 68 .. I recently read it in LJ - they cooked beef tongue at 68 12 hours - I want to try ..

I made cottage cheese in suvid

2 bags of 2.5% milk, 900 ml each, 200 grams of sour cream, juice of 2 Lemons, temperature 85c. Drain through cheesecloth and squeeze under pressure. Serum is not poured then pancakes and bread can be baked.
The curd turned out to be tender, fine-grained.
I tried to make cheese according to one recipe without enzymes, the trick failed, but it turned out to be cottage cheese))
By the way, I ordered enzymes, I'll try again when I get it))

Sorry if it was discussed, advice is needed. Can I put two bags of breasts in the Headquarters at once? One breast per bag. Time to add?

[Tanya]

Tanya, I always make 2-3 packs in the Shteba multi at the same time. I don't add time.

[Galina]

Galina, Thank you ! I just according to your method-recipe and want. One in vodka, and one with butter to try.