Su-Vid and all the subtleties of technology

I cook in the Headquarters cv1.
I pour cold water, by the time I add 1.5 hours (this is how much it heats up from a cold state)
That is, the total time was 12.5 hours or even 13.5 (I don’t remember) (I put it overnight) I didn’t pickle it, just sprinkled it with spices and covered it with butter.
Of course, there is no trace of such meat as you have in the picture.
The beef was homemade, very fresh, my mother can choose meat from me (she worked on meat for 20 years).

Next time I'll take the temperature. I did something recently - I stuck in a thermometer (while I put a new one everywhere)))) showed the temperature that was set.

By the way, Masha, cooked turkey fillet in béchamel sauce according to your recipe.
I liked it, but the time (remembering the previous experience with a piece of long-suffering pork) I put more.
And then my mother said that it smells damp, but I did not feel ... they knew everything on NG))

Pig tongue, 8 hours, 80 degrees.

I liked the ham in sous vidnitsa

Boil the ham. Me, like your mother, this raw meat. Or even not raw (I just can eat raw), but undercooked. And the ham and chicken are very even. And fish.

And fish.

And the fish, what and how much you cook. Marinating? Add something (for example butter)

[lena_letochka]

lena_letochka, it was a long time ago ... The oil depends on the fish, if not dry (and they recommend this one), then I add nothing except salt, even spices and lemon. I just like the taste of fish without spices. Salted, left for a short time (or in solution), in a bag and in water. 15-20 minutes. So about 50 degrees. Portions, not whole salmon.

[Csscandle]

Csscandle, the language looks appetizing. In the nearest future I want to do it too. And another knuckle.
What a pity I haven't done anything like this before. The baked meat is delicious, of course. But sous-vide (for my family personally) is nothing

The first time "sous-saw" lean meat, it turned out super. But today I made a neck, generally fly away
I cooked in a slow cooker at a temperature of 70 degrees for 7 hours. Neck weight 1.5 kg

[Csscandle]

By the way, Masha, cooked turkey fillet in béchamel sauce according to your recipe.
I liked it, but the time (remembering the previous experience with a piece of long-suffering pork) I put more.
And then my mother said that it smells damp, but I did not feel ... they knew everything on NG))

Well, my husband thought so too, but now he no longer thinks, he is used to the taste.
Not everyone understands the taste of suvid, and no wonder.

Csscandle, Julia, great!

So about 50 degrees

I can't eat at 50, but 55-57 is so normal)

The first time "sous-saw" lean meat, it turned out super. But today I made a neck, generally fly away

Tatiana, excellent result. Fried then?

excellent result. Fried then?

Yes, Masha, I used the burner Once again, thanks for the recipe! Now he is the main one for me in preparing such meat.
I set the temperature to 70 degrees for the experiment (the last time it was 65), I did not feel much difference. But the fact that the neck is tastier than lean meat is unambiguous.

But the fact that the neck is tastier than lean meat is unambiguous.

Exactly. Until I tried the neck and breast, I thought I would take this suvid to the nearest trash heap.

I can't eat at 50, but 55-57 is so normal)

Mash, I probably just have a better attitude to raw fish than to "raw" meat. Here I look at a photo or video of the same Goblin - well, raw, and that's it.

Seabass / Branzino / Seabass Suvid

[Csscandle]

I put sous-see beef tongue with carrots and onions. Oh, I was worn out with liquid from carrots (I have Caso 10)
I had to cut off larger films and vacuum them by weight.

Do you think, girls, 10 hours will be enough at a temperature of 75 degrees?
The author of the recipe does not go to the forum yet, she has 20 hours indicated for a weight of 1.2-1.5 kg.

Csscandle, Yulia, nice meat came out And you didn’t make beef tongue?

Tanya, I made pork.

[Tatka1]

Tatka1, I think 10 hours will not be enough.

[Masinen]

Masinen, thanks, Masha! I'll cook longer

Added Sunday Jan 29, 2017 10:41 PM

Made a brisket. In a multicooker for 10 hours at a temperature of 75 degrees.

[Tatyana]

Made a brisket. In a multicooker for 10 hours at a temperature of 75 degrees.

Tatyana, why take so long? I do 5 hours at T = 63 * C. Here.

[Linadoc]

temperature 75 degrees.

high temperature.
if you set this temperature, then the time can be reduced to 3-4 hours.

Linadoc, coasota

[Linadoc]

Linadoc, beautiful brisket!)
I took the recipe
here and did. There the time is indicated and the temperature too.
I'll cook less next time.

[Csscandle]

Do you think, girls, 10 hours will be enough at a temperature of 75 degrees?
The author of the recipe does not go to the forum yet, she has 20 hours indicated for a weight of 1.2-1.5 kg.

Csscandle, Yulia, nice meat came out And you didn’t make beef tongue?

How did the language turn out?
I’m not happy with the sous-prominent language. I don't like the fact that the fat is not melted. A very fatty product comes out.

Added Monday 30 Jan 2017 03:28 PM

Linadoc, gorgeous brisket. With nitrite salt?

How did the language turn out?

Have not tried. In the morning I cleaned, vacuumized and ran away

With nitrite salt?

Yes, I add a little nitrite salt along with the usual one, salt with spices for 3 days in the refrigerator and sous-vidu. I have never done anything higher than 63 * C. You won't come off - soft, juicy, melts in your mouth

And this is carbonate, also 3 days in the refrigerator in salt and spices, then 63 * C 5 hours. Thickness 6 cm.


And this is a pork and chicken ham using the same technology. Also sous-saw at T = 63 * C in Belobok, but 5.5 hours. It turns out much juicier than at T = 75 * C

And this is carbonate

Oh, how lovely ...

Good afternoon girls and boys. I have a question, but I don’t know where to ask.
I pretend to be sous in the staff dd2 xl, and now my friend, having tasted my meat, was eager to repeat it, but she won't even scrape together the money for the purchase, not just a dish. Can anyone advise in which cartoon is more budgetary you can do this? As far as I understand, you need to manually adjust the temperature in 1 degree increments and the ability to set it for a long time. Are there such? Or maybe you used to be and you can look for an old one on Avito? Tell me please

[Alla]

Alla.
If she has an electric stove and a suitable saucepan, then for the rest the price of the issue for Ali along with delivery is ~ 200 rubles.
This
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Plus a 12 V power supply (I haven't found it right away yet).

I have been using this homemade product for almost a year, the results are excellent. The temperature is set in increments of 0.1C and actually during cooking it fluctuates around the set + -1C.
I can tell you how all this is done and how to do it.

[Konstantin]

Konstantin, it's time, in my opinion, to start a separate topic with your own ideas. I think it will be interesting to many.

[Countryman]

Countryman, Konstantin, cool! And with this thermostat something else is necessary to shaman, right?
That is, I understood so:
1. We buy the simplest Email. tiles
2. connect the thermostat to it. ( How?)
3. Power supply for 12V to what?
I really like something on my fingers or a diagram, please ...
And the whole thing is probably necessary in the case?

Can anyone advise in which cartoon is more budgetary you can do this?

a friend of mine makes Martha in a multicooker. Only I don't know the model. But everything is exhibited there with an accuracy of 1 * and very budgetary. I don't know how well she holds the exposed T (Shtebochka does it brilliantly), but, it seems, it turns out well.

And I have already made pieces of pork several times in my DEX 60. I set it to 60 degrees in manual mode.(next position is 80 degrees) at 10 o'clock. Everything turns out just great!

Yeah, yeah, I'll take a look at everything ... But, the Countryman killed on the spot, I will pester him as it immediately flashed in my head: does a friend need? It is necessary! Does the daughter-in-law need? It is necessary! Well, what am I, bald? I also need, although there is a staff! So give three at once!

[Alla]

3. Power supply for 12V to what?

Alla
12V power supply to feed the thermostat and the relay through which the electric stove is turned on / off. The temperature sensor attached to the thermostat is lowered into the pan (the sensor wire had to be extended by about a meter, the wire splicing is outside the water.)
A box would be good for him, of course.

My whole thing now looks like this

The average energy consumption of a tile is about the same as a 75 watt light bulb. The pan is wrapped in an old blanket. As a result, the temperature pulsations have now become + - 1 degrees, and started from + - three. No fan is needed, since heating from below also provides convective mixing of the water. Between the packages (there are usually 3-5 of them) I put gaskets from available tools so that there is a gap.

I already gave my (modified) scheme, but very "on the knee". I can directly throw copies of those messages, I can try to adapt to a gentle female mind.

I can try to adapt to a gentle female mind.

The optimal solution I also have Shteba, but I appreciated the "beauty of the game".

[solmazalla]

solmazalla, recently I had to update a pressure cooker, bought Redmond RMC-Rm380, so it turns out to have a "vacuum" mode. Works great. On Yandex market from 4 890 rubles. Not a penny option, but still half the price of Shteba.

Girls, tell me, pliz, how to see squid rings?

[Natusya]

Natusya, Wow! I also came here with this question.
And I also want to understand if I need it in principle ... We love fried or fried rings more. But how does the sous taste taste? How boiled or steamed, huh?
I'm afraid it won't work out like with salmon ... The fish is cooked, of course, but in general, the tasty taste did not go to us. It is not a question for me to catch the moment when frying in a pan, therefore, I never had problems with the degree of readiness of salmon.

How to see squid rings?

Like a fish. But why? It's very easy to do this - exactly 1 minute in boiling water. And all

[Natusya]

Natusya, Arka, 58 * C for 2 hours with a spoonful of olive oil. Then breading and instant deep-frying.

If you need it quickly, then 72 * C for 10 minutes.

58 * C for 2 hours with a spoonful of olive oil.

This is a bit too much. Did for 55 * C 45 minutes. Fine. But 1 minute in boiling water is much better - fast, soft, juicy.

So if everything is the same for the taste of deep fats, there is no point in fiddling with suvid.
Thank you!

[Arka]

Arka, you wrote that you love deep-fried
so the recipe for deep fat

Added Tuesday 31 Jan 2017 10:30 PM

Linadoc, great, if you can make delicious squids with boiling water. Not everyone can do that, even in a restaurant there are often rubber ones.

Something I don't like cooking boiled squid
After that, they do not climb into their mouths, but salad is hot. Therefore, I asked about time and t *

Everything is fine with me in the Redmond M90. But! At a given temperament of 75, it reached a maximum of 79, but at 60 - up to 62 degrees (what the doctor ordered). Slowly I want to Shteba))). I also wanted to ask the users of the pressure cooker - how much exactly the temperature is kept in it? Apprarat sous-vid I don't consider something, it's too specific and doesn't know how to do anything else (to fry there and all that) .. in short, I press - to spend money on it.
About squid. If you buy already peeled whites in ice glaze, then the option with boiling water does not roll for 1 minute, then cooked for 40 minutes until soft and reduced in size, respectively. But if the squid is unpeeled, then I clean it under cold water under the tap, and then blanch it in salt water for 40-60 seconds, it turns out super-duper. I tried to scald the unpeeled ones - to make it easier to clean ...I didn't save much time and didn't like the smell

Peace be with you bakers!

Well, in the sense of what is laziness with a person and alcoholism does

I decided today to drive to the Player and buy a vacuum cleaner, but the consequences of Friday evening and Saturday morning put an end to the trip
Yes, it seems like figs with him, but the wife who went to Auchan was ordered to buy either a piece of meat or turkey meat Well, I think he will come - there will be a disassembly to get out of the situation
A glass of beer, five minutes of reflection and a vacuum cleaner was created in literally half an hour

This is a pump from an inflatable bed \ I just knew what would come in handy - I didn't throw out \ a piece of rubber into which the body of a syringe and a silicone cambric were inserted., And all this was tied with tape - well, not even tied, but sealed

🔗

[Anatoly]

Anatoly, a murderer with a broom ... Our man will not be lost anywhere.

Peace be with you bakers!
Now my wife called and said that the meat was wrong, but the turkey is straight fresh and appetizing \ wing and drumstick \ will soon bring - in this connection the question

Pull out the bones? Temperature 65 is normal? well, how long?

I read almost the entire branch, but somehow I did not come to a common denominator, many write about the thickness of the piece and from this they dance in time, but the shin is not quite in the plane
In the middle 10 and at the edges 2-3
Enlighten kind people

[shade]

shade, pull out the bone. you can put 63, and the time from the thickness can be calculated

[Anatoly]

Anatoly
Can you tell us more about the pump?
He has a fitting pumping, in theory? Where then the air for pumping out taken away?

[Anatoly]

Anatoly, Thank you. It will be necessary to check the pump for anti-decubitus mattresses for a similar option. I have two of them left now.
13:35
Checked it out. It looks like it won't work. There the compressor, like in aquariums, is only more powerful. For a cold smoked smoke generator, it would be suitable. But I made the smoke generator for two years already.

Added Sunday 05 Feb 2017 08:21 PM

19-30
And yet I moved on to a self-made vacuum cleaner.
I report on the "test of the pen".
I took
1. Manual plastic pump-vacuum for cans
2. I drilled a hole d = 6mm in one of the supplied standard covers. I drove into it a screwed fitting made of two halves of a fountain pen and sealed it with hot melt glue.
3. Fitted hoses (more precisely, one) from the pump of the medical mattress.

4. At the other end of the hose, I drove a tube made of the remains of a handle, onto which, in turn, I wound the neck of an ordinary PE bag "for breakfast" with a tape. In the bag I put what was at hand - a ball of thread and a sponge for washing dishes.

5. I put this equipped lid on a half-liter can and began to swing.

And everything worked out. Even the sponge was flattened almost like paper.

The sparse state in the package lasted, however, not for long, less than a minute. But it would be quite enough to tie that crimped bag tightly. If it was more authentic.

In general, there is something to think about.

Who cares: $ 25 discount coupon for Anova in honor of Valentine's Day - SOUSVIDECUPID

Dear, I ask for advice and help. I read about the technology of making sous-vide and I already have porridge in my head. Either I missed where the info is. Vopschem, I cooked chicken fillet once again, but it has been in my bags ready for a week! just in the fridge, not in the freezer. I came across a mention of Clostrid (or whatever they are, in short botulism), which develop in a vacuum. Is it scary to eat fileshki already? Should I put them in the freezer? Is it too late now? Under what conditions does botulism not develop or die?
How and for how long can cooked sous vide products be kept in the refrigerator? Maybe where it is written, please post a link or write about your experience.

He won't get anything in a week.

How and for how long can cooked sous vide products be stored in the refrigerator?

Just in the refrigerator in the meat zone (i.e. at T from 0 to + 4 * C) up to 3 weeks in a vacuum bag.