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

[Alex100]

Alex100, when I cook a lot of meat or in a very large piece, I do it in a dish.
Anyway, I cook in it, a habit. ))
And Shteba's pressure cooker is usually busy with other dishes)

I made a suvid in a slow cooker only to decide with this method, whether I like it or not. And when I realized that it was very tasty and interesting for us, I bought a suvidnitsa. Convenience is obvious, the bowl is larger, the product in the bag can be placed nicely, and not wrinkle to fit into a round bowl. We are all different and we also prefer different devices, this is neither good nor bad. For example, my relatives do not share my passion for kitchen appliances, but they love to try the results obtained.

[Evgeniya]

Evgeniya, so the fact of the matter is that everyone must decide for himself whether he needs or does not need this or that unit, based on the needs of the family, budget, space in the kitchen, etc. Someone really needs it, and who -that will completely cost "improvised means". We even had cases here when girls used a vacuum cleaner without a vacuum cleaner.
It's the same with recipes. Everyone adapts to their taste preferences.

I made a loin - carbonate 64 degrees. The lower limit for pork is 63, put 63 my hand trembled, I'm afraid of pork like fire in the suvid. 5 cm piece height 6 hours with suvid heating.
Meat, previously in the refrigerator for a day in brine: nitrite salt, sugar, spices. This had a positive effect on the appearance, the loin became pink and even got a little ham smack. It does not reach wet carbonates from meat factories, they are injected with something for moisture or some kind of chemical is used, but it is positively different from carbonates from the oven.

[Foam]

Foam, excellent result!

[Foam]

Foam,
I bought 2 fillets of duck breast yesterday. Today I will do DD2 at the Shteba (well, I don’t have a suvid). The thickness is about 1.5 cm, or maybe 2 - I didn't understand, to be honest, they are in the package. I have a question - do you need to rub them before cooking?

[Foam]

Foam,
I bought 2 fillets of duck breast yesterday. Today I will do DD2 at the Shteba (well, I don’t have a suvid). The thickness is about 1.5 cm, or maybe 2 - I didn't understand, to be honest, they are in the package. I have a question - do you need to rub them before cooking?

First, no spices, except paprika and salt on the skin, because when you fry the skin, the spices will ugly spoil the skin pattern, like dirt. All the spices on the back side, I use salt, black pepper and thyme sprig, it is enough, if there is duck fat, I always collect it in a jar, after roasting the whole duck. A teaspoon of frozen duck fat in a bag. If not, you can use ghee or butter. It's tastier with fat.
Fry the skin in a dry frying pan without oil, the duck itself is oily.
Do not prepare the breasts in advance, I conducted this experiment during the day, after the refrigerator the breasts are not tasty, it is most delicious to eat right after suvid.

[Foam]

Foam,
Got it, thanks) I'll eat it today. Even if the nights
And do we fry after and not for long? I'll go and read about the experiment again - I didn't find something (though I'm at school - that's why I read it diagonally)

[Antonovka]

Antonovka, fry after, until a firm crust, so I set the temperature to 60, this is a margin, so that later the meat will remain pink after frying the skin, the breast will continue to cook in a frying pan)) to lighten and coarse, so a temperature reserve is needed.

[Foam]

Foam,
Thanks again ))! And not a feather or a feather to me in the evening, I hope I won't ruin anything)) It's just that in my "ordinary" life (without suvid) I never managed to cook a duck so that it was delicious - apparently, my hands don't grow from there

[Antonovka]

Antonovka, I hope it will work out))
in the usual way, the duck breast is fried only on the skin without turning it over and pouring fat on top of the frying. Begin to fry in a cold skillet. But again, the degree of roasting)) ours try to fry until coals and gray, and this is tasteless.

Again I have misunderstandings
I have veal from the refrigerator with brine, now I want to fry quickly. But she will remain cold inside. Can I go straight into warm water and at 63 grams, or should the meat not be cold?

Can be fried, packaged and immediately in warm water.

Linochka! So that I do without you Thank you!

[Tanya]

Tanya, if you put cold meat, then add time, about 30 minutes to equalize the temperature.
You can fry both before and after)

Masha, thank you! meat After already fried, I want to try before.
I will put on 3'30 "on a 63 piece approx. 4 cm thick

[Foam]

Foam,
I do it Penochka, thank you very much - my husband and I liked the breasts very much - I will repeat it)) True, the skin, fried to a confident (golden) crust, was almost never chewed (it is somehow thick in itself), but the breast itself is very tasty. One breast was thicker - its color remained pinkish and thinner after roasting - the color was less pink, but it was not dry either The photo does not convey any colors or smells - and why am I only posting it

PS: if anything, then the skin is below)))

[Lena]

Lena,
the photo is awesome ... honestly !. I even wanted to eat))) so I put it out for a reason ... I also need to make such a bungle

[Vinokurova]

Vinokurova,
Alena, thank you) Prepare, of course, we were so delicious yesterday

[Antonovka]

Antonovka, I'm glad that you liked the chest)) then try the duck legs at 80-82 degrees for 5-6 hours, then fry. Duck fat spices to taste. They are also sold separately of our production. Love the duck with all your soul))

[Foam]

Foam,
Ahhh, I just turned around the duck legs in the Metro in my hands and took the breasts again)) Next time I'll take

And I also bought Black Angus Roast Beef from Miratorg

[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 necessary !!!!, for the sausage you can choose the diameter, you can choose the degree of roasting, there are presets so that the user does not choose a lower temperature, then 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 frying pan, the program counted me 1 hour 45 minutes

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

Foam, I have a question - I downloaded "your" program and, apparently, did not fully understand it. I expose everything as in your picture, and the time gives 1h32min11sec - what could I have done wrong there?

Exhibited:
Pork
Cylinder (Diameter)
38mm
Cook and Pasteteurize to CoreMedium (FDA Sugg.) 62.8g
Initial temp 5g
Water temp 62.8g
Perhaps you added time in the About Tenderness time item? I can't translate (some kind of garbage) turns out

I'm just going to cook beef tomorrow - all of a sudden I misunderstand something in this program and I get nonsense

I just sipped the beef: I kept it at room temperature for 1 hour, then cut it into 30mm portions, smeared it with salt and black pepper, a little spice for the steak on top (some kind of steak in the mill), each piece in a separate bag, inside a piece of butter and thyme. 1h50 minutes at a temperature of 58g. With subsequent frying in vegetable oil, only 90 sec .. - 20 sec. from each side. Then she put the meat in a heated plate, sprinkled it with Worcester sauce on top and covered with foil for 4 minutes. And this is what happened - my husband and I were very tasty

🔗

🔗

[Lena]

Lena, WAAAAAAAAu ..
I almost choked ... Len, what kraotaaaaaaaaaaaaaaaaaaa a!

[Vinokurova]

Vinokurova,
I would have eaten such a piece myself - well, not already) Neither raw nor ready

[Antonovka]

Antonovka, and from what place did you take the beef (from which part of the carcass in the sense)))))

[AlenKa]

AlenKa, look for roast beef to write

[Marusya]

Marusya,
if they always wrote roast beef, it would be the most ...

[AlenKa]

AlenKa, specifically on mirotorgovskom meat and writes Roast beef.
Others do not write.
See Miratorg.

And here all the shops are already packed with this mirotorgovsky meat.

[Vinokurova]

Vinokurova,
Alain, here's a photo I found my piece

🔗

gala10,
Gal, we also have a lot of shopping, but not this, but something that can be baked right in the oven, that is, already with additives

[Lena]

Lena, and we have plenty of anyone, this is our local production. And their brand shops are on every corner.

Vesuka to you

agree

Alain, I haven’t seen such a thing ... do I have to go to the Metro?

[Vinokurova]

Vinokurova,
Yes, I bought in the Metro. A local uncle looked at me in sandals and a sundress - in a quilted jacket and said - go, girl, into the warmth, I will choose the best piece for you

[Vinokurova]

Vinokurova, Alain, and I bought in the subway and at the intersection)

I bought in the Metro.

and I bought in the subway and at the intersection)

This is how everything secret became clear ..
I'll get a salary and buy a piece of meat, cook and take a picture ... but for now I'll watch Alenushkin's piece and salivate))))
Thank you girls!

[Foam]

Foam, I have a question - I downloaded "your" program and, apparently, did not fully understand it. I expose everything as in your picture, and the time gives 1h32min11sec - what could I have done wrong there?

Exhibited:
Pork
Cylinder (Diameter)
38mm
Cook and Pasteteurize to CoreMedium (FDA Sugg.) 62.8g
Initial temp 5g
Water temp 62.8g
Perhaps you added time in the About Tenderness time item? I can't translate (some kind of garbage) turns out

I'm just going to cook beef tomorrow - all of a sudden I misunderstand something in this program and I get nonsense

There at the very bottom there is a function (equipment) must be set for devices without circulation (generic non-circulation). We are using someone else's program, and this program is for devices with a pump. We do not have it, the time for cooking meat is increasing.

I looked at your beef,)) they threw me with slippers for Type raw meat, and this is the most delicious pink meat

I bought duck legs today in the Metro - I will see it) I wanted to buy Roast beef again - I didn’t have Looked at the thin edge (diaphragm) - but I don’t know if it would be suitable for suvid (a little cheaper than roast beef), and the rest of the meat, which I know for sure will do, expensive

[Lena]

Lena, you are great, you are right in the whole suvidinit !!))

[Masinen]

Masinen,
With yours, Mash, and Penochkina's feed))) Mash, you can't tell about the thin edge - will it work or not?

I bought it all the same, however, a small piece - let's see what happens. From roast beef again there was only a price tag



Here's what I found offhand:

Beef (Outside Skirt Diaphragm)

One of the main features of this muscle is its fibers, located not along, as usual, but almost across the cut at a slight angle. Moreover, they are textured and have a rather impressive diameter.

After perfect muscle stripping, it can already be considered a full (but still alternative) steak. Cook to medium or even mediumwell if there is enough fat in them.
This cut is used to prepare the popular Machete steak.

Skirt steak, machete is not a very tender diaphragm steak.

🔗

[Lena]

Lena, the thin edge looks like a diaphragm ...
you will tell later, Alain ...
but I still haven't found a prog for the android ... I don't know, I'll have to do it according to the tables ... tomorrow I'll probably cook pears ... in general there is also beef ... the inner part of the ham ...

And today I tempered the chocolate into sous vide (of course, without water). Chocolate "Spartak" in briquettes, cocoa butter of their own production. Thanks to the hardworking Belarusians and the staff, the sweets were a success.

Helen, can you tell us more about chocolate? I had the experience of banana in chocolate - it did not stick, and more recipes with chocolate did not come across.

[mur_myau]

mur_myau, Helen, did you directly temper or maintain the operating temperature?

[NataliARH]

NataliARH,
She tempered the sous vide in a bowl, mixed after melting, poured it into a tray from ikea (such, rectangular), mixed with a spatula, after processing warmed it again into a sous. Then pour into silicone molds, which already contained candied fruits, nuts and caramel. All! They flew out beautifully, shiny, smooth candies. I poured a little on the foil for study, broke it. At the break, matte, as it should.

You can also just melt, if there are ready-made chocolate chips or confectionery chocolate. But I wanted to reproduce the traditional way.

PS I looked, there is no such recipe in the sous vid section. I will make sweets - I will take a photo in stages.

[mur_myau]

mur_myau, do it, it will be very interesting.
I have a mold for chocolates in all the cabinets, I was already going to give it as an unnecessary element in the house.

[Foam]

Foam,
These molds can also be used for ice or chocolates from ground dried fruits and nuts (such as mini-bars).

where to buy Belarusian chocolate in briquettes and cocoa butter of their own production

When I was in Minsk, I went to the Evropeisky shopping center (I think it was called that). Exit the metro and immediately enter the arch, go downstairs, and in the underground -1 floor there is a Spartak brand store of this confectionery factory. Everything is there. And they also bring it to Murmansk, bought it in the industrial zone.
If you don’t know where the shopping center is, I’ll look at the map and metro map. I forgot the name of the station. You can still see the church there if you exit directly from the metro.

In general, the application was accepted, as we finish the candy, I will photograph the process.

I got a brand new vodka liquor in Sous look
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=429119.0