Su-Vid and all the subtleties of technology

[Irina]

Irina, You can, why not, but the shelf life will be three days, well, a maximum of five)
It is necessary to ensure that it does not deteriorate.
I cooked beef without nitrite salt, I won't do the whole recipe. can now issue and see.
I will fill out the recipe, it will be very useful for you

[Irina]

Irina, You can, why not, but the shelf life will be three days, well, a maximum of five)
We must take care not to deteriorate.
I cooked beef without nitrite salt, I won't do the whole recipe. can now issue and see.
I will fill out the recipe, it will be very useful for you

Thank you very much, I will definitely read it and try to repeat it: hi: MA-what's this?

[Irina]

Irina, this is something wrong written))
I wrote about Instagram, but it turned out MA
recipe ready

Souvid beef without nitrite salt (Steba SV-50) (Masinen)

[Maria]

Maria, Masha, tell me, what if more meat was cooked. Could this be the reason for its dryness?

[Mirabel]

Mirabel, Vika, hi)
No, dryness is caused by the wrong temperature

We are with nitrite and addicted to hot meat

Hot? That is, just cooked? But this does not make any sense, Light! I never add nitrite to sous-vide products intended for immediate consumption and do not recommend it to anyone.

[Larissa]

Larissa, we like this particular ham taste, the structure of the meat is also after nitrite

[Larissa]

Larissa, Svetlana meant that with nitrite salt and hot without nitrite)
Upps, yet I misunderstood
In general, Larisa is right, it is better not to abuse nitrite salt

I also wanted to write that I use nitrine only in meat for sandwiches or for slicing.

Agaya understand, nooo yummy
Yesterday I cooked meat for cutting with nitrite, but I got hungry, and I served it right away. Very tasty

dryness is caused by incorrectly selected temperature

3then it mows my "sous-vid" cartoon.
Thank you, Mashenka!

I have a submersible Cу type Profi Cook PC-SV 1126. I used it a couple of times right after I bought it in April. The display showed a constant temperature, such as I set. I measured it with a thermometer from ikeia, the values ​​converged, there was no time to see it in the summer. I took it out yesterday, turned it on, set the temperature to 63 and during the cooking process (4 hours) the temperature value constantly changed from 61.8 to 64. Tell me, is this a marriage? The device is still under warranty.

[Bottling]

Bottling, the temperature was always measured in the same place.
I saw a program on TV, where it was said that the temperature of submersibles next to the device will be higher than on the other side of it, since there is no water circulation.

[francevna]

francevnaThe temperature discrepancy does not really bother me. I do not understand the constant change in the temperature value on the sous itself. After all, at first this was not. The temperature was the same throughout the cooking time. If I have one, maybe I need to hand over the device before the warranty expires?

My temperature "jumped" when a lot of steam got on the submerged sous from the evaporation of water. I dried it for several days and the problem disappeared. Maybe it happened to you too?

[Lisichkalal]

Lisichkalal, and how to dry? Naturally? I keep it in a box. Take it out of the box and leave it on the table? Or a hairdryer?

My temperature "jumped" when a lot of steam from the evaporation of water got on the submerged sous.

Girls, in order to avoid such problems and not "jumping" temperature, it is enough to tighten the top of the container with a film. Poke a hole and insert the leg of the curling iron. No fumes and temperature stable up to 0.1 "

I left it on the table. The metal frame is still being removed, so I took it off and dried it. But moisture also got into the "brain" of Suvid on the screen microcircuits.
After that, I close the bowl hermetically.

[Money]

Money, Lisichkalal, thanks I will try your recommendations. And then I already called the workshop, where they carry out warranty repairs of this brand. But they did not hear such a word as "su vid" and they do not know what kind of device it is. They said: bring all the documents, we'll see.

[Masha]

Masha, why not get carried away with nitrite? ... is everything so bad and dangerous? ...
And since I have already asked here about nitrite ... tell me please, if you add nitrite and salt in half to the ham - will it be better? And the taste will be very different if completely on nitrite? ...

[Cvetaal]

Today I decided to put the brisket and pork tenderloin in the oven. Has anyone cooked in the oven?

Cvetaal, I cooked, 2 kilos large salted with nitrite, 4.5-5 hours at t ° 80, with a thermometer in the inside up to 70 °

Constanty, thank you very much!
I have slightly different parameters, but it turned out very tasty! Firstly, the vacuumized blanks (brisket and tenderloin) were fermented with nitrite salt for 19 days, and secondly, it was kept in the oven at 65-70 degrees (periodically switched from 65 to 70, though I don’t know why?) For 7 hours, the temperature inside the thickest piece is 65 degrees.

Masha, thanks for the advice on long-term fermentation. The meat turned out to be of a denser consistency, which I really liked, the taste differences are also noticeable, the evaluation of the households - EXCELLENT!

[Cvetaal]

Cvetaal, Svetlana, it turned out superb, yes, with prolonged exposure, myamo turns out to be completely different and this is clearly noticeable.
Therefore, I began to withstand at least 20 days)))

[Svetlana]

Masha, thanks for the advice on long-term fermentation. The meat turned out to be of a denser consistency, which I really liked, the taste differences are also noticeable, the evaluation of the households is EXCELLENT!
Su-Vid and all the subtleties of technology

Svetlana, are the photos taken under vacuum in the oven? After the oven, were there any other manipulations like Roasting, smoking, etc. Did it turn out very nicely? And how did the vacuum bag behave in the oven? Not melted, inflated?
It makes sense to issue a separate recipe, since Su-Vid has not yet been made in the oven. Painfully beautiful product turned out !!!
Well done!

[Lyi]

LyiI had a lot of meat so I had to use the oven. Top-bottom mode, set one grate to the lower level and the other to the upper level. Nothing happened to the packages and could not happen, because the temperature did not exceed 70 degrees, the packages "sat" tightly, did not swell. The photo shows the meat after grilling. Grill also in the oven on the "Big Grill" mode for a couple of minutes on each side.

Top-bottom mode, set one grate to the lower level and the other to the upper level

With convection?

Grill also in the oven on the "Big Grill" mode for a couple of minutes on each side.

How many degrees is it?
Svetlana, thank you very much for the clarification !!! I'm waiting for a separate recipe.

why not get carried away with nitrite? ... is everything so bad and dangerous? ...

And I'm interested. It is clear, of course, that this is chemistry, but if we eat sliced ​​meat with nitrite, why can't I cut off a thicker piece and heat it up? Nitrite, on the other hand, gives not only color and long storage, but also taste, a different structure of meat.

I do not understand the constant change in the temperature value on the sous itself.

Pouring, only began to heat the water with a view of only 63 degrees, so again the temperature jumped on the screen. Here, without panic (not like the first time), I examined the whole stick, from behind it was wet with fumes. Stopped heating, wiped it off, wrapped it in foil and turned it back on. All OK. She put the meat and sealed it with foil.
I don’t know why this is happening and is it normal? I think it's best to use special containers for your sous look, but for lack of them I do as best I can.

[Lisichkalal]

Lisichkalal, You (can you?) What brand of sous look. And where was it wet? On a black part that does not submerge in water, or on a metal part? and did not understand where to wrap in foil and what will it give? can be with details for the blonde.

[Bottling]

Bottling, I'll write in a personal

I don’t understand what kind of nonsense I have with a submersible sous. If steam hits the device directly, the stick is buggy. This is normal ? But what about cooking and not covering the devices in the video?
I wrote to the company, here is the answer
Please be advised that we really advise that you cover the pot to avoid the steam to going into the device directly.

Yesterday I cooked Sous-Vid in the oven. Loin meat, removed bones, excellent pork, not homemade, but from the owner of a private trader (from the market) with a thin layer of bacon, tarred skin with straw. Withstood the meat vacuumized in bags in the refrigerator for 3 weeks, by the way, kept it without nitrite (we never recognized the taste of meat with nitrite) in the refrigerator, at a temperature in the refrigerator compartment of 3 *. One packet of the same pork, closer to the belly 2 cm thick, took it out of the vacuum of the bag and decided to eat it simply without processing, the taste is wonderful, the fat with streaks of meat salted perfectly, the skin was soft and it was very tasty.
Since the loin was a decent thickness of 12-14 cm in height, I set it to 70 *, which I later regretted, for 9 hours, then I grilled it on the turbo grill.
What can I say. I didn't like it, the meat is dry and this is not Su-Vid. I will try again, since the simplicity of preparation captivates, there is no fuss with a water bath. Withstood the meat on the table for 2 hours, there was no swelling at all, literally a few spoons of liquid came out. I will not set the temperature more than 65 * anymore, and according to my feelings, the grill with Su-Vide is superfluous. Of course, a piece of meat looks much more beautiful, but the Su-Vidnaya softness of the taste disappears. I gave everything to my son, she says that it is edible, but earlier it was tastier on a water bath with a submerged Su-Vidnitsa.

[Lisichkalal]

Lisichkalal, Svetlana, this device assumes cooking without a lid, it seems to me that your device is faulty.
Shteba works quietly with vapors, and so does Kaso.

[Maria]

Maria, Masha thanks for the answer. If it glitches like that again, I will return it. Just how to live without him

[Svetlana]

Svetlana, well, nothing, let them change,
If he is so buggy, then what kind of cool Anova is needed.

As promised, I tested the Su vid with chicken hearts.
With small chickens, not large porks, simply because my Kurkul nature did not allow me to throw it out accumulated many already several times used vacuum bags, which after each use were cut and reduced in size.
So, 1500 g of hearts in the layout for five packages.
My regular salting with the addition of brine - 22 hours.
Draining and draining hearts in tissue - 30 min. The total weight of the product is 1470 g.
22 cloves of (well, very small) garlic - each chopped into three pieces.
30 g granulated sugar + one teaspoon each. - coriander, red hot and black pepper, ginger-2 tsp. Mixed in a cup.

The hearts are evenly spaced out in five thin ("breakfast") PE bags. Chopped garlic and prepared spice mixture are also evenly distributed in each of them.
Each package contains a bunch of parsley - from the garden, tore it by eye.
The prepared bags with the product are placed in vacuum bags of the fourth use and sealed.
Marinating from 7 pm to 9:30 am the next day.
At 9-30, start in water at 60C and then cooking at 65C to 22-30.
Extract packages. (Against the expectation, the hearts did not bake, but remained separate nuts).
Shock chilling with cold water 3 shifts in an 8 liter saucepan every 10 minutes.
23-00 Further into cold water + two ice packs. The pan is placed in a thermo-foam box and left on the veranda. (At night it was up to -3C outside).

15-00. One of the packages has been extracted and opened. Fragments of the released broth (quite a bit) did not gel, but remained liquid.
I tried it - I liked it. Noticeably softer than conventional cooking.
How to use them is not yet very clear.I decided to place them on a grid, dry them with a technical hair dryer (350C) and use them further in the form of nut chips. It seems to have turned out well.

Now I'll think about what to do with the rest. Perhaps they will work well as a filling for "male" version of the patrons in the sausage pyshka-3.

In the German online Leadl they sell a submersible sous vide Silvercrest for 60 euros! Accuracy 0.1 degrees. Well, at least take it in reserve

Tell me how you can buy packages on the Metro? In early December, fate will bring it to Moscow for a week, I would like to buy a pack or two. There are some vague tips on the Internet: supposedly, you can go there and buy with a one-time pass issued by your passport. But these tips are almost ten years old, how are things now?

[murt]

murt, now it's even easier than in the tenths ...
Everything is done within 30 seconds!

[Seven-year plan]

Seven-year plan, AS???
I beg your pardon, of course zero years.

Just come to the counter and you will be given a temporary pass! That's all!

Please tell me how you can cook the pork neck sous so that the meat is very soft and breaks down straight into fibers. I have already written about this, I once tried such a ready-made purchase, just a piece in a vacuum, I just had to warm it up, but I don't know how to do it myself. Maybe someone knows?

Lisichkalal, Svetlana, just set the temperature to 65 grams and the time to 10 hours.
Well, marinate, and let it lie for a day, just spices, mustard, salt)

I cooked pork like that. The result is not the same. It turned out like boiled pork.
I saw on YouTube that 72 pork was cooked for the effect of "breaks down into fibers"! hours. It’s so long that the mind gets under way.

[Seven-year plan]

Seven-year plan, thank you very much for the information.

I subscribe. The topic will be relevant soon)

Has anyone tried to see carrots? I would like to understand how much it will differ from just boiled in terms of results.

There is one idea regarding the sandwich spread.

*******************

In dogon, in five hours.
Cooked at 84C for 3.5 hours. It tastes sweeter than conventional cooking. I did not notice any other differences, maybe I tried a little.

Here, at the beginning, someone saw the vegetables, as for me, a waste of time)

Vacuum and Wancle squiggles on the way. Thus, in six months he went from a ham maker a la Biovin to sous vide.
Tell me about the containers: is there a container of 25 liters with dimensions (dshv) 40x30x30, will the device pump a container with such a height (I believe that in the mechanical part they are all the same, even Shteba, even Anova, well, this Wancle)? I understand that the volume is large, but most likely at first I will have to work not only for my family, but also for my friends and relatives, so it’s better to put in more product at a time.

Has anyone tried to see carrots? I would like to understand how much it will differ from just boiled in terms of results.

Masha once saw the vegetables for the Olivier salad, there were definitely carrots there.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=310664.0

Fate brought it to the capital for several days. Tell me where in Moscow you can buy a plastic gastronorm container? Just come and buy? And then I look on the Internet for offers - or wholesale, or only with delivery.

Fate brought it to the capital for several days. Tell me where in Moscow you can buy a plastic gastronorm container? Just come and buy? And then I look on the Internet for offers - or wholesale, or only with delivery.

There are containers in the metro ...

In the Metro on Savyolovskaya, one-time cards are not issued and are not allowed. Where to go, where exactly can you get a single-use card according to your passport?

[murt]

murt, I once forgot the card and went with another client (3 people per card can be entered) and at the checkout then I agreed with the one with whom I was in line