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

[Tanya]

Tanya, good luck! I always do multiple packages. We eat one at once, the rest - in the freezer!

Virgo, if you put two and three bags in a saucepan, it is important that they do not touch each other, or is it all the same ?? I have a shiz, it seems to me that if the packages are on top of each other, then the thickness will be summed up. To put some kind of partition between them or no difference ?? Yesterday pollock tulila, tulila seemed to be lying separately ..

is it important that they are not in contact with each other, or is it all the same ??

I don't bother too much. She put a bag down, poured water, put a second bag, added water ... etc. The main thing is that there is water under and above them. Here showed how.

You can't stuff a lot anyway. They must be warmed up with water from all sides.
For the suvidnitsa there is a grate where you put the pequets and the water circulates between them.
You can put two or max three into Shtebu, but no more.
But you can put more in the suvidnitsa, but also not 10 pieces))

Most of all, Western "suvidniks" value units with water circulation, they believe that then there is a uniform heating of all pieces.
I usually put three duck legs or three duck breasts in a sous vide, between the pieces I leave one division of the vertical grate empty for water circulation, otherwise the suvidnitsa will give out the wrong temperature, it is suvidnitsa with us and so it breaks by 1-2 degrees, very noticeable on a duck breast, medium is 62 degrees, I always set it to 60 degrees, at our 62 degrees this is almost complete frying, everything is white, and I love the pink duck breasts inside.
You can't stuff much into our suvid either., A maximum of 4 servings if not thick, and so 3. And in the headquarters I would not risk more than 2 pieces, and in general I would not dare to make a suvid there)) it heats like crazy with an overlap.

[Foam]

Foam, it turns out that the suvid from the head keeps the temperature within
and multi suddenly have overlaps

In Shteba, yoghurts are good. The temperature here was measured by users on the forum
Why suddenly such a statement?

[Alex100]

Alex100, I see how my temperature jumps on heating, that's enough for me. So our view is also not perfect, somewhere on Amazon in the reviews one guru smashed it to smithereens, measured the dead zones for heating with some kind of thermal imager, there is no circulation, the temperature does not show, etc. grit the initial level.
As for yoghurts, one man on Yandex reviews the second model all wrote what he thinks about yoghurts at the headquarters and raged on the irecomend website)) I laughed))
🔗] https://Mcooker-enn.tomathouse.com/s-image/1663/content/khoroshaya-skorovarka-no-ne-medlennovarka
found a link
And on some forum, the issue was vigorously discussed, I don't remember where, about the forum technique. They discussed mechanics inside or electro. Inside the mechanic, so the relay clicks. In principle, here women cook more sous vide pork and ham. For these things, it is better to overlap the temperature, otherwise they will please the family with trichinosis someday.))
In suvid, all the norms are with yoghurts, not a single microbe died, but with a shtebik people write angry reviews and the dough in the proofing is on fire for many)) - it is greased. and the relay in the shtebik does not click as often as in the su view, there apparently is no fine tuning as in the su view, the unit has different tasks.

[Foam]

Foam, with a thermal imager, as far as I know, they measure warm air leaks in rooms, in other words, search for drafts
In large rooms it is very important to find out where the heat goes)
What this guru measured in a suvidnitsa and surprised me, I'm not very interested
Yandex and other reviews, this is not an indicator. What are the talks about chips at the Shteba stainless steel
Here on the forum at many Shteba, the temperature was measured by the hour for a certain period, no more than 42 degrees
I will not argue, you mainly rely on other people's reviews, you did not do the measurements yourself)

[Alex100]

Alex100,
My temperature jumps in both DD1 and DD2 - but I got used to making yoghurts. So I do not say a word))

[Antonovka]

Antonovka, but within what limits? 2-3 degrees + or - not scary

[Alex100]

Alex100,
The fact of the matter is that more But on the other hand, yogurt without whey comes out, I amuse myself with the hope that he (yogurt) is not so hot

[Alex100]

Alex100, I don’t know what the device is called. It makes multi-colored pictures, where the warmth is red, where the cold is blue shades, but our suvid, unlike the suvid with a pump, had a lot of blue spots at the same temperatures. The thermal imager is apparently called.
I don't know about what was measured there, you can only measure what is inside with a special sensor with a temperature probe on a wire, no one has carried out such measurements here))
If there is an extra duck breast, I will check it at 60 degrees)) I even know the answer what the breast will be)) bgg white, most likely .. even the most interesting.
I always read reviews, it is very informative, especially since there people, unlike this forum, are not paid for PR actions and the promotion of the necessary models of equipment, there people describe the bumps that they filled in the process of operation.))

[Foam]

Foam, Shteb has an accurate sous-vide apparatus, but they are much more expensive.
And this is the simplest one.

I personally measured the heating in DD1 for an hour. But I did it not on a dry bowl, but with 1 liter of water and the heating was normal, without overlaps.
On a dry bowl, yes, there is an uneven heating.
It's just that people do not want to read topics and write without knowing what.

The yoghurt in Shteba is excellent, without whey and snot, which means that it does not overheat and bacteria multiply normally.
Kefir turns out well.
And the display shows the temperature of the bottom sensor.
I even in my video about the hamupokpzal that the temperature set was exactly 75 grams and not higher or lower. T e Shteba DD2 also precisely keeps the set temperature.

[Masinen]

Masinen,

We are discussing the wrong topic, we need to go to Shtebu!

I'll get better, Chief

[Masinen]

Masinen,
You have an outstanding specimen of shteba, for three people (including me) the temperature with food inside jumps, yours is stable.
In the instructions for Shteba dd1 paper, the manufacturer does not stutter about any kind of suvid, there are no such words and guarantees that the temperature will be accurate to 1 degree, it says that the Heating program for heating ready-made dishes and making cottage cheese ryazhenka, yogurt, etc. you you can change the time and temperature, but no one guarantees you anything))
But in the paper instructions for the Su view, the manufacturer guarantees a temperature with a deviation of one degree at temperatures up to 65C and a deviation of 2-3 degrees at a temperature of 70C or more, which is written directly in the paper instructions. You can write a claim if that))
If a manufacturer in one instruction is silent about such a dignity, and in another he gives guarantees of temperature, a smart person will draw the appropriate conclusion, because the manufacturer always praised such a dignity and advantage with great pleasure, but does not do it, because they can sue for a lie.

Let's check on the duck breast whether the suvid of Steba is doing it correctly, although I am very sorry to spoil the duck breast in Steba, I will do it simultaneously in the sou and in the steba at 60 degrees, the result should be the same. How much I have remade these duck breasts in the suvid, the result is always stable - pink with a bloody medium at 60 degrees. It just started raining, it's getting colder this week I'm going to conduct an experiment, it remains to talk my relatives for dinner with breasts. I will write about the results. I do not promise soon.))

[Foam]

Foam, Staff DD2 was tested in due time
Here are their findings

The main difference between Steba DD 2 is the combination of the capabilities of a pressure cooker, a classic multicooker and a slow cooker in one device at an attractive price, because competitors that are able to maintain the same exact temperature tend to cost much more.Speaking of an ultra-sensitive temperature sensor, the manufacturer should give the user the ability to know the current temperature inside the bowl, because its value is very important in the process of cooking in a vacuum. Sous-vide dishes in Russia are still perceived more as culinary delights than as a basis for nutrition, but adherents of a healthy and tasty lifestyle will undoubtedly pay attention to this model.

Personally, I have no reason not to trust them. I bought some things after their recommendations

[Alex100]

Alex100, I'll write again if I incomprehensibly wrote above, you should not believe the guru, but the manufacturer, the official paper instruction is a document, no one reads it, and there no one in the Shtebe guaranteed anything, everything is at your own risk and if the temperature rises from yours Shteby, the manufacturer did not guarantee anything) bgg, unlike the Su Vid device of the same company, there are guarantees and if the Su Vid lies, then this will be the case when it will be possible to hand over for repair and demand satisfaction)) the question in general about the accuracy of the Suvid in Shteba you can close, but advertisers promised people everything in one bottle .. Бгг

[Foam]

Foam, I know that when. An empty bowl temperature can jump. But when there is water in the bowl, then it deviates by + \ - 2 degrees.
I cook ham in Shteba. I install 75 gr. and she keeps her varying figure on the scoreboard
73 gr and 77 gr, but in a bowl 75 gr.
I constantly have a thermometer in the bowl. I showed it in the video. Especially close-up.
It is clear that the sous-vidnitsa holds more precisely. But our model is simple.
You should have bought an SV-2.
There is a circulation of water, it keeps the exact temperature with a minimum error. The temperature is shown on the display.
Well, I didn't buy a pressure cooker for the sous-vide. I need it for soups, meat, cereals, legumes, and cook ham))

[Masinen]

Masinen, I also bought the head after the suvid a year passed, I knew what I was buying and I don't even consider it as a suvid, which I wish and recommend to others)) each device should do what the manufacturer guaranteed. Pressure cooker-pressure cooker, suvidu-suvidovo, and Caesar - Caesar's, and locksmith - locksmith. And to kick the ears of advertisers))

[Foam]

Foam, ufff, well, that made friends

Today I have brisket with mustard and chili sous-vide and natural ham with garlic sous-vide. Here's a cut:

[Linadoc]

Linadoc, Great meat !!!!

[Linadoc]

Linadocwhat gorgeous meat! And where can I read about your technology Is it without nitrite?

[Linadoc]

Linadoc, pretty .. appetizing ...
an immodest question - time and temperature ... oh, these are two questions ... then, in pursuit of the third - the package was put into the water at what temperature (in the one necessary for cooking or what was it and everything went to the set mode)?

Girls, thanks!
The brisket and ham were salted for 5 days in the refrigerator (well, I salted them separately, and then I left for the dacha, arrived and only the next day I was honored to do it). Salted brisket: salt + nitrite (50/50), dry chili pepper (ground in a coffee grinder), sweet mustard, black pepper, honey. Ham: salt + nitrite (70/30), dry garlic, black pepper, cumin and lavrushka (ground in a coffee grinder). All spices are measured (salt at the rate of 20g per 1kg), mixed in a plate, the meat is rubbed with this mixture and in containers or bags in the refrigerator. Turn once or twice a day (instructed the children). Evacuated. I made pork (2.5kg, slice thickness 7-8cm) at 63 * C at 5 o'clock, followed by a brisket (thickness 8x6x20cm) at 67 * C at 4 o'clock (I put it immediately in warm water).

[Linadoc]

Linadoc,

[Linadoc]

Linadoc, and from me
why don't you evacuate the meat at once?

why don't you evacuate the meat at once?

And so as not to grow evil and resistant to T = 63-67 * C bacteria (they are usually anaerobic). Aerobic in salt + nitrite do not really grow, and then die at once at T above 55 * C. The antibiotic capsaicin (from chili peppers), allicin (from garlic) and the antifungal antibiotic from mustard also protect the meat from them.

[Linadoc]

Linadocsmart ... i

smart ... i

Yes, this is my specialty .... tavo .. ... I must know this .... at least a little bit

And we are all as lucky!

And so as not to grow evil and resistant to T = 63-67 * C bacteria (they are usually anaerobic). Aerobic in salt + nitrite do not really grow, and then die at once at T above 55 * C. Also, the meat is protected from them by the antibiotic capsaicin (from chili peppers), allicin (from garlic) and the antifungal antibiotic from mustard

kick-ass ...
Lina, what's better in a fish to kill some ?.

and I finally decided on sous-vide cooking, cooked chicken legs, cut off the drumstick from the chicken along with the thigh, 2 legs, that is, it turned out, put it on 66gr 4.5h ... maybe less is possible, but this is my first time, and it is so unusual to taste well-cooked meat at this temperature, however, science

Lina, thanks, now I will know how to poison the extra inhabitants in the meat)))

Lina, what's better in a fish to kill some ?.

Natural antibiotics such as garlic, thyme, rosemary, sage, mustard, turmeric, black and white peppers are perfect for the fish. In addition, lemon juice, the acidic environment inhibits the growth of Clostridia.

[Linadoc]

Linadoc, Lina, thank you very much .... you live like this and you don't know - seasoning and seasoning, just think .... but no !. it is a natural antibiotic!
Thanks again for the science!

I did the Sous vide vs. Steba dd1. The results and conclusions are below.
The purpose of the experiment is the result and only the result. The experimental piece was a duck breast, our famous poultry farm with the letter "U", I will not write the name, they will be interrupted. Import substitution in action.
The benchmark in the experiment is a piece from Su Vid, it was interesting what color Steba would see and it would become clear whether Steba was lying in terms of temperature.



The temperature of the experiment is 60 degrees, for those who will repeat the minimum safe threshold on a bird of 63 degrees, why 60? I love the pink Medium duck breast and then I will fry the skin, which will add degrees to the meat. At 63 degrees, the duck breast loses its pink color and becomes white and safe and ugly.

The program calculated that almost all bacteria except Listeria would die in 1 hour and 20 minutes. Breast thickness 2 cm.


One breast went to Shtebu, the breast was placed on a plastic steamer so that it did not touch the bottom and was recessed with a saucer.

Second in Su Vid


She didn’t put the breast down right away, because she was not sure of Shteba, she was afraid that she would go to warm up at a cosmic speed, added another 30 minutes to warm up 2 devices with water, after 15 minutes Shteba began to show 60 degrees in reality there was 47, BGG. Then I showed 62 and 65 inside it was 55. Having spat on this business, putting the breasts, I went about my business, now I became afraid that the breasts in Shteba would be damp, before that I was sure that there would be a digestion.

Two hours later, I pulled out the breasts and lowered their icy water, since I will have dinner with them in the evening.


Result after cooling color



Conclusion, Shteba showed a good result, but still she lies by 3-4 degrees in temperature. Chest from Shteba is lighter, it is no longer Medium cooking, if there were real 60 degrees, the color would be the same. I get this same color in Su Vide every time at 60 degrees. For perfectionists, it is better to buy a specialized Su Vid device. To whom the degree of roasting-cooking of meat does not allow you to sleep peacefully and if every degree is important to you. The shteba can be used as an introductory device for Su Vid, and if you are strained with money (Su Vid for those who are strapped for money) But you should not demand the accuracy of cooking meat or be surprised at the results ..

I hope someone was interested

Of course, VERY interesting! I liked it so much, but I do it in the cartoon and I doubt it all the time. So your experience comes in handy
What is the counting program?

[taniakrug]

taniakrug,
Sous Vide Toolbox from PolySience is paid, but very convenient.

[Foam]

Foam, thanks) here is a real expert report

[Foam]

Foam, well, then, not everything is as bad as it seemed!

Honestly, I would not be able to eat such a red bunch))
Thanks for the report! Shteba is justified, for the initial suvid will go.

[Masinen]

Masinen, standard color for duck breast)) sous vid

In France, only fried leather is served completely raw, foreigners make a sous look at 57C, here I can no longer)) duck breast is the most tender part of a duck, the smaller the better, and on the contrary, I do duck legs at 82 degrees, meat from joints departs, then roasting.

Shteba is justified, for the initial suvid will go.

For a normal suvid. Because such delights are for perfectionists.

For perfectionists, it is better to buy a specialized Su Vid device.

[Foam]

Foam, well, I like the color more light, like you got out of Shteba. It turns out that you need to put 63 grams.

Here I have a difference in temperature.
I chose 63 for myself for pork,
I liked the beef at 58 gr.
And I do chicken breasts, then 60 or sometimes, at 63 grams.
But 60 is better, differently)
Fish 55-58, better than 55 of course.

By the way, the Germans from Shteba told me that in sous-vid the main temperature.
Those fluctuations of 1 g can still be experienced, but more is no longer acceptable.

[Galina]

Galina, well yes)
It turns out that in the Shtebe you have to put 60, if you want 63 gr.
Irina F, Irish, that's for Foam temperature and final result are very important)

Here, who is more important than what, as they say)

[Masinen]

Masinen, in suvid at 63 it turned out as in Shteba by 60, this is true, so I had to lower the temperature using the scientific method. I didn’t like either the color or the taste of 63 in suvid. Therefore, Shteba is lying like a gray gelding by 3-4 degrees.)) This is lying at 60 degrees, and how much it lies at other temperatures, only God knows. Such uncertainty will be annoying after a while.
On beef, the same is the same in a couple of degrees, and meat is completely different in color to taste.

[Foam]

Virgo, let's not swear))

The only thing is to choose expressions)
This is to Foam request)

We have a friendly forum

Peace, friendship, sous-vide

[gala10]

gala10, , I completely agree! Well, we do not have this device, so now, sit in the bushes
We will use your experience

And I do chicken breasts, then 60 or sometimes, at 63 grams.
But 60 is better, differently)
Fish 55-58, better 55 of course

I also managed to try it in different ways, but I agree with Marusya ... the breast is only 60 and no more .. and the fish is 55 ... and if it is still salted in brine, it does not lose its shape and, in general, it turns out just like a live one)))

[Tanya]

Tanya, I think, you just need to empirically determine the necessary modes for your devices. And cook calmly.
I cooked sous vide even in Brand on the "Heating" mode, where the temperature is not set at all. And the result was quite acceptable. Yes, Shtebe does much better. But now I can compare.
At this forum, we are distinguished by the fact that we adapt our devices for such purposes that the manufacturers have never even thought of. For example, in sandwich makers we cook pies, cheese cakes, etc.
And having a separate device for each recipe is a utopia.

[gala10]

gala10, and even for each unit you need to find a place
Only yesterday we sorted out the kitchen, laid out the units, more or less compact
but today we need to pick up the staff 2))
but then the device for sous-vide is too narrowly directed, it will get bored, it will collect dust
at one time I bought a professional series waffle iron, the unit weighs 15 kg and that
idle most of the time, but a whole compartment in the closet takes