Su-Vid and all the subtleties of technology

And in the chill it warms more, in the shade it is quieter.

Indeed, it is not clear, is the chill and shade not the same thing?

chill and shade aren't they the same?

really made a reservation, it turns out, forgive generously.
The shadow is on the balcony, protection from sunlight, there is a cardboard box. It was hot on the balcony in the summer (35-40 ° C), so the sensor heats up more from the outside - as a result, the temperature inside the pan keeps one degree lower.
And chill is room temperature, about 24 ° C

Girls, I bought pig tongues, 4pcs for 800g - small, I want to make a sous-look, how long do you think to put. I will make the temperature 63. And by the time 5-6 hours will be enough, what do you think? Maybe there is a recipe - poke me, please

I did and wrote about it, but I do not remember the time at all, the notes remained at home, and I am at the dacha.

I think 65C and 8 hours. The tongue lived in the mouth, and the pig's mouth was in place, how could I put it more delicately ... In general, it is better to interrupt than not to interrupt.
To the heap. I think the same about the cheek.

[Konstantin]

Konstantin, I realized, I'll put 70 degrees, so that it's generally calm and 6 hours, I'll put the turkey there, the thigh fillet with ginger and suluguni, like a roll ...
Yulia, I understand, I myself sometimes toil with recipes, it's good if you eat, so here you can ask ours

there are geese and I want to cook something interesting for the birthday of my sons. I did not find a recipe in the subject. advise at what temperature and how much to cook

I read, read and could not help but be tempted, I bought it. True, the toad does not sleep, bought the Chinese version for 5887 rubles

Previously, I managed to cook the pulp from the ribs using the sous-vide technology on a gas stove, made a small light + 2 coasters raised the pan with a vacuum cleaner higher. A good vacuum cleaner was purchased from me for a long time. I kept it for 3 hours at a temperature of 65 *. Impressed, really unusual taste. Now I will wait.

there are geese and I want to cook something interesting for the birthday of my sons. I did not find a recipe in the subject. advise at what temperature and how much to cook

I apologize, of course, but it's better to cook the goose in a slow cooker for 8-10 hours. For sous-vid, there are few suitable parts in it. Chest and legs. I can give a link, if necessary. But it's a pity to translate the bird. Stalik Khankishiev has a lot of videos with a goose on YouTube

Came to me today idiotic thought: to use as a sous vide ... an airfryer. If you believe the inscriptions on the device, in the wash mode it maintains the pace. 65 degrees.
Field trials were carried out without food. I poured water into the bowl, preheating it in the kettle to the above temperature, turned on a low fan speed. Within two hours periodically made temperature measurements. The thermometer showed 62-63 degrees.
Now I am thinking, and not overseeing any piece of meat? We have already agreed with Irina to buy SV2, but the legs are itching.

[Sonadora]

Sonadora, here purely physics starts to insert sticks into the wheels.
We have poured water and maintain the temperature, OK.
And they put in cold meat, the temperature dropped.
It should be heated from below, because warm water rises up, and cold water falls down to heat it.
The grill will heat the top layer of water.

[vdv]

vdv, it also blows, if at a high speed, then it interferes notably, this is what the self-cleaning mode is based on, and it mixes well at an average blowing speed - I somehow experimented (not really). At least that's the case in my little Hotter. I have a Hotter hx-1037 classic / s

if at high speed, it interferes notably

Then another matter. True, you still have to sit with a thermometer and control. However, you can't leave the multicooker so easily. Until it comes to the regime (read, until the piece warms up the meat), it is necessary to regulate.

True, you still have to sit with a thermometer and control.

Yes, with this gag, with temperature accuracy. Nevertheless, according to this parameter, it seems to me that in special devices there are more accurate thermostats. In cartoons, AG, etc., this accuracy is simply not required.

and you can't leave the multicooker so easily. Until it comes to the regime (read, until the piece of meat heats up), you have to regulate.

Why? At Shtebe I set the temperature and time and no more dancing with a tambourine.

Also my binomial Newton! (C)
All this pribluda cost me two hundred rubles (a tile, an eight-liter saucepan with homemade bag dividers and a blanket on her shirt do not count). At the same time, I have two more power supplies, although you can get by with one, but it just so happened.
I have been using it for over a year. The error in the first hour of heating is + -1.5C, then no more than + -0.5C.





And this is how it looks in nature.

[Countryman]

Countryman, what hysteresis is laid?
Do you turn on the tile at full or give less power?
I also want to hide the tiles in a common heat-insulating suitcase in order to dissipate less heat outside.

[vdv]

vdv, Dmitriy, very correct questions.
The hysteresis is set to zero. I usually set the temperature to 65C.
Tile with stepped control, capacities measured by me
4 - 1 kW
3 - I forgot how much (I'm from the summer cottage, I need to look at this data in another computer)
2 - 260 watts
1 - 200 watts
I heat the pot on gas to 55C (another thermometer), then I put the meat. Usually ~ 2.5 kg in 4 bags, more than 3.3 kg is already difficult to provide. Transfer to a pre-heated plate, heating - 4.
I watch for 10-15 minutes. After reaching 62С on the indicator, I translate to 2. Then, immediately after second VCswitching the regulator, I translate it to 1 and leave it forever, that is, for ~ 8 hours. The on-off cycle observed empirically in the cycle in the steady state is about 4.5, i.e. the average power consumption is less than that of a light bulb.
That is, at the beginning, in the first half hour, I work a little with the PID controller, once. And then I just look around, about once every half hour or hour. Without any manipulation.

[Countryman]

Countryman, well, I have the same dances on the multicooker)))
Nevertheless, it is clear that it is quite possible to make complete thermal insulation. If with foil from the inside.
I'll play around, if you like it, then I'll connect the PID.

Yeah! And I pour water into the multicooker, set the temperature (I have a step of 5 degrees) and time, adding half an hour to warm up, and forget until the signal is ready. Maybe the sensor is not very accurate, but I have enough for eggs and meat, I have not tried haute cuisine in restaurants.

[Countryman]

Maybe the sensor is not very accurate, but I have enough for eggs and meat

It's easier for you (ladies who, by the will of fate, spend time at the stove) ... experience helps, yeah.
but for me, when I read a recipe like this:

"The main thing is to follow the recipe exactly!
Take 2-3 glasses of flour ... "©

hands are looking for rope and soap by themselves ...

Now I understand that if there is no margarine, you can put in butter without serious risk of ruining the dish.
But if such and such accuracy is declared in the technology, then it would be necessary to adhere to it, right?
When I read about sous-vide, I realized that I needed plus or minus degrees, and even that was bad.
I tested my slow cooker, so if the required temperature is set on the display, in fact it will be reached in one and a half to two hours. And half of the dishes during this time are already considered cooked. And How?
So you first have to throw in more firewood, then return to the desired mode ...

Well Countryman accurately stated what was happening.

When I read about sous-vide, I realized that I needed plus or minus degrees, and even that was bad.

Well, I have no culinary thermometers, but for large pieces I increase the time, yes, otherwise it will be damp inside, they will not eat.After the sous vide, I usually chop and fry the meat, often breaded. I cook eggs at 65, my husband says - the yolk is thicker than the protein. I'm not afraid of short circuits, my husband is an electrician.

So I made meat and chicken breast. After cooking at 65 degrees, I chilled it in cold water and put it in the refrigerator right in the bags. Did I do everything right. There was no need to get the meat out of the bags. And how much is in the refrigerator so you can store it in bags or you need to get it. Of course I tried it in the morning. It turned out delicious and my husband liked it. I am studying the topic by sight, but still doubts prevail. I'm afraid to do everything wrong.

Of course stored in vacuum bags.
It will definitely lie in the refrigerator for up to a week, and in the freezer for a year)

[S-t]

S-t Thank you Valery. I'll keep the plate.

My record for refrigerated storage is over a month. I mean, in the same package as I saw. And (attention!) With nitrite salt at the rate of 20 grams per kilo of meat.
When I opened it - no extraneous thoughts, as if I cooked it yesterday.

If someone else remembers about pig tongues. I kept it at 70 degrees for 9 hours - it's harsh, next time I'll try for 12 hours. Turkey roll and pork bacon - everyone liked it, soft, tasty, no pink parts.

[Buttercup]

Buttercup, Lyudmila, did you tie or wrap the rolls in a foil before vacuuming?

[Manya]

Manya, tied with a film, but in the next. since I will knit with a thread, it will be more beautiful

will be more beautiful

Yeah. I want to do that too.

[Manya]

Write as impressionsManya! I want to make a recipe, I just need to go for an idea and have it on sale

Buttercup, so far only ideas are swarming in my head. I hope that in the coming days everything will work out with the technique.

[Manya]

ManyaAs I understand you, sous-vide provokes so many ideas in my head, I really don't know what to grab ..
By the way, I made a fillet of pink salmon tail with liquid smoke at 63 degrees for 2 hours, it turned out almost boiled-smoked, I still did not make fish at 55 degrees

I bought a Steba sv50 sousvid, marinated chicken thighs, and filled them with vacuum. And I set it to 62'5 ° for 3 hours, I think that's enough for cooking.
Here's a thing I got. I was already preparing chicken breasts. Delicious!

I bought a Steba sv50 sousvid, marinated chicken thighs, and filled them with vacuum. And I set it to 62'5 ° for 3 hours, I think that's enough for cooking.

I want such a transparent container for making Sous-Vid. It is difficult to see in the pan and the product shrinks. Where did you buy it?

[Konstantin]

Konstantin, if it is not clear from the photo on the bone, it may not be enough time, I would put at least 5 hours

[Lyi]

Lyiis called a gastronorm container. I bought it on the subway. 990 rub



Mandraik Ludmila. Boneless thighs. I'll add another half hour. The device adjusts to 0.5 ° -1 °. So in fact there is 63.2 Thank you.

[Konstantin]

Konstantin, it is necessary to cover the container with something so that the water does not evaporate and then the temperature will be with less error, at least on my device so)

[Masinen]

Masinen, Masha, I cover with a cutting board

called the gastronome. I bought it on the subway. 990 RUR

Thank you, I have already asked Yandex by name. Now I'm going to look.

cover with a cutting board

Ha, well, it's cool, you came up with it)))
I just thought of a silicone mat

A search in Yandex gave nothing. Everywhere there is a link to professional equipment for restaurants and more. Delivery for at least 3000 rubles and delivery by transport companies. If suddenly someone is lucky enough to come across such a transparent gastronorm container, which allows you to heat up to 99 * in it and deliver by mail, please drop me a link, please.

[Masinen]

Masinen, board plastic, good



Lyi, I also bought a plastic container for 15 liters, a regular one with a lid for 300 rubles, forgive me for asking why up to 99 ° suvid, then up to 70 ° a simple transparent container for food will do. On YouTube they cook in a plastic bucket

why up to 99 ° suvid then up to 70 °

It seems like a little scary, but if I don’t find it, I’ll take regular food.

What can I say, my thighs are ready, delicious? Nooo ,,, Very tasty! It tastes soft and not damp.


Now it's the turn for the pork tenderloin.

There was an embarrassment, during cooking the bag with pork was depressurized, I did it for 5 hours at 65 degrees - bacon, in general, it turned out like boiled pork ... But my husband really liked the result

Delicious

Exactly

But my husband really liked the result

And this is the most important thing

[Maria]

Maria, herself in shock

As promised, I posted the recipe:

Turkey fillet roll with suluguni (Sous-Vide Garer SV 50) (Mandraik Ludmila)

Wonderful roll! Thank you for bookmarking.