Su-Vid and all the subtleties of technology

the temperature regime of the kettle did not stop means

Now, in many models of kettles, you can set the heating temperature.

And the temperature regime of the kettle did not stop, then

His regime suits me, even with a margin. An ordinary electric kettle is capable of heating water up to 100 ° C, sous-vide needs even less.
The required temperature is set using a thermostat, the sensor of which is immersed in water.
Now my sous vidnitsa is an ordinary electric stove with a saucepan installed on it and the mentioned thermostat.

[Olga VB]

Olga VB, any? Thank you, I did not know in those that I saw acceptable temperatures with an interference of two 55 and 70. But I have a kettle often - I boil water for multicooker, stove and suvid so as not to wait long.

an ordinary electric stove with a pan installed on it and the mentioned thermostat

economically both in terms of money and in the occupied space. If I had not rushed headlong to buy, then I would have done so. Or at least I bought a submersible because the unit is not used often

[1]

Now my sous vidnitsa is an ordinary electric stove with a saucepan installed on it and the mentioned thermostat.

I also have a pan insulation. Made by me from three layers of an old woolen blanket. Plus on top of the lid is the same beret.
As a result, after entering the mode of maintaining the temperature when working with an 8 liter pan (2.7-3 kg of meat), the electric stove operates on a step 1 heating switch with a duty cycle of 6-7. That is, the average power consumption of the tile is 200/6 ~ 33W. Smaller than a light bulb.

I also have a pan heater

I also thought about this question, what else the pan needs to be insulated. I thought ... and bought a sous-vid. Easier.

I also thought about insulation. However, experiments show that 10 liters in a massive stainless pressure cooker are slow to share their warmth with the outside world at this temperature difference. Probably not.
The frequency of switching on is set to 20 seconds, the light blinks in less than a second. A tile for 1 kW, that is, in a steady state, no more than 50 W per eye. Next time I will clarify the consumption (there is a Chinese power meter - in a multicooker, for example, it counted about a ruble for 8 hours of sous-vide).

the average power consumption of the tiles is 200/6 ~ 33W

... is not a fact. In my tile, the regulator is something like a thermostat that works on / off - you can hear it click. That is, heating at power "1" works according to the on-heated-off principle, with its own duty cycle - and when electricity is supplied, the heating element consumes the same kilowatt. I turned off these giblets so that the brain did not float to the thermostat, the heating element was actually directly connected to the thermostat.

... is not a fact. My tile has a regulator ...

Understood what you mean.

It's different for me. Tile without own thermostat. It has a burner with two spirals of different power. 4 modes:
1. both spirals in series. 200 watts
2.coil of low power, 260 watts
3.High power spiral, 750 watts
4.both spirals are parallel 1 kw

(I measured the capacities after the fact.)

Thermostat with Ali on a Chinese W1209 board with a remote sensor. The control of the tile through the power supply is the VAZ relay. I specifically chose the tiles stepped without a PWM-bimetallic regulator to

a) avoid interference of two regulators (I agree that it would be possible to simply bring the bimetal solution of the tile to the maximum immediately)
b) by choosing a working stage to reduce the amplitude of the transient process during regulation.

(To find, by the way, such a tile is a whole business. Found Brest Prospect)

I start heating with a four, then for half an hour I lower the steps and keep the steady state at one.
Fluctuations in this case are + 0.6C - 0.3C

************************************************
When I use this device when working with a ham maker isolated from water (in fact, also a sousvid), my control also goes regularly according to the water temperature, but there is also a purely controlling thermal sensor placed in the center of the ham maker in the middle of its height.

Sensor on the DS18B20 microcircuit with access to its own display. It is placed in a sealed and sealed tube from the end, taken from an old telescopic antenna. This measuring pin is inserted from the top. But with its output end, it then prevents the pan from closing with a lid. If the lid is not closed, then it is required to regularly add rapidly evaporating water to the upper level of the ham.
In the end, in the ham mode, instead of a lid, I began to close the unit from above with a saucepan of the same diameter. And in the end I also sewed a fur coat on her.

I don't remember where someone wanted to buy SU-Vidnitsa at the lowest price. Now I came across such prices 7990, here

🔗
and here RUB 9663
🔗

Hope it helps someone. I believe that this is a necessary thing for the house (kitchen).

Our esteemed Chef Lazerson filmed a video of the preparation of meat sousvid! I looked with pleasure, and at the Chief, and at the suvid, and at the familiar studio)
Ilya Isaakovich uses a Solis vacuum and a suvid Kaso.
Nice.

Tell me who uses the Caso 500? Does it buzz when you work? or I only have (ears like that)

OlgaGera My Caso 500 is over a year old. I use it on average 2 times a week (5-8 hours). Naturally, there is not a big hum of the pump during operation. I would say it sounds like a rumble. Sometimes it happens that it rumbles quite loudly. But I did not notice any dependence on the conditions of the program. In general, I am 100% satisfied with the Caso 500.

[Alexander Light1]

Alexander Light1thank you calmed down
I'll go and put it to work, let it work))))

Good evening everyone! I put a type of suvid chicken breast roll at 63 * for 6 hours in Štebik. The roll itself is 10 centimeters in diameter. The question is whether to add time or is it enough? I set the time and degrees, before that I somehow looked at the branch diagonally ... now I will read it. There is no torus vacuum yet - if it turns out tasty, there will be a reason to think ...
In the recipes there is a suvid roll, there are 10 hours for 68 *

[kartinka]

kartinkamost likely 6 hours will be enough

[Countryman]

Countryman, Konstantin, how smart you are to go crazy. You are probably a physicist. Our thermostat is not sold and, to be honest, the price for them is inadequate. If it's not difficult, please watch the video on YouTube-
sous view for three kopecks. Your opinion is interesting. Although I have already ordered both the fan and the thermostat. Did I understand correctly that the boiler is included in the thermostat? Maybe someone will also need this primitive set. I gave a discount for both
$ 18.98

I bought a good one for 6990, too much money

[Gayane Atabekova]

Gayane Atabekova, I watched. And even two whole videos.
Such a system, in my opinion, has a right to exist. But that's all. We still have to work and work on it. The guys were clearly in a hurry to put it all on YouTube. I would be ashamed. "Knee" - it is the knee. While there just nozzle.

Now to the point. All these fans and boilers are completely superfluous in this case. Just these engineera without hesitation, we went on a direct copy of the Suvid-unit for a rectangular bath. Not physicists, what to take from them?

In fact, you just need to make the version with a pan on an electric stove. She will allow
a) ensure uniform heating over the entire surface of the bottom of the pan
b) convection currents ascending from the bottom upwards will ensure uniform mixing. Without any fan. To do this, you just need to leave vertical corridors between the pieces. For half a year I used improvised pieces of iron for this, then I made four gratings.Made of aluminum tubes d = 12mm and a height of 0.8 from the pan. Like these ones

They allow you to put up to six vacuum bags in the pan, providing sufficient gaps between them for washing with heated water.
The thermostat that turns on the electric stove (or boiler) on Aliexpress is called W1209. Now, together with delivery, it costs about 200 rubles. But it needs a little work on it, since the W1209 is a ready-to-use, but separate board. Naked. It must be placed in the case and the power supply must be adapted to it.
Better to use an electric stove not with a smooth, but with a step own adjustment. This improves the accuracy of temperature maintenance and saves energy.

[Countryman]

And in the end I also sewed a fur coat on her.

Countryman,




Girls-boys, advise where to look towards the vacuum cleaner. While dancing with a small vacuum cleaner, a thick cocktail tube and a bunch of bags and film. Today my daughter took the vacuum cleaner and we were left with a straw.
Ps roll turned out wonderful, very juicy - you can't even understand that chicken breast. The broth stood out quite a bit. Although next time I will lower the time to 60 *

[Countryman]

Countryman, Konstantin I ordered such a thermometer aquarium electronic thermostat thermal regulator for an incubator Temperature thermocouple regulator + AC90V ~ 250 V connector. In my opinion, it is ready for use. I understood you so. It is necessary to use a stepped electric stove, not a boiler. And make partitions in the pan. Thank you very much for your consultation.

I bought a good one for 6990, too much money

I just saw Pavel's submerged suvid in the store for such a sum. Recently appeared. Maybe someone needs it?
🔗

[VRad]

VRad, Valeria, but for Paul - where is this?

[Belka13]

Belka13, Olya at Pavel Agapkin. Shop eat sausages (spelled together)

[Gayane Atabekova]

Gayane Atabekova, Gayane, Thank you!

Link under the spoiler
Probably it was impossible to give a link. Something happens to her and she does not open. I apologize

Does anyone have a device like this? I'm already at a low start



For some reason the ki don't pass

it is better to take the suvid with a control unit set aside, such as

, but then I look at a lot of complaints about vertical ones, they sweat, the displays start to fog up, the brains are making a fool, I’ve read a lot)), I have just such

I will support.

Yes, Anova sweats: (I don’t cook without film

The girls are beautiful! Help me please. Friends are traveling from Moscow by car. I would like to ask you to bring vacuum bags. We have no trace of them. I searched the entire Internet, but I really didn't find anything. We need corrugated 25x30 and 25x35, 100 pieces each, not very expensive. Please post a link.

[Gayane Atabekova]

Gayane Atabekova, and they send to you from KU? I used to buy packages and rolls of very good quality there.
And it turned out much cheaper than in Moscow.
However, already 3 years have passed.

[Gayane Atabekova]

Gayane Atabekova, Gayane, maybe a roll is better, then cut off as much as you need, I found it more or less acceptable in price, but the size is 20cm
Vac-Star 20x6000 vacuum sealer bags, roll

🔗

And with Ali they don't take you to you? I order rolls for myself there.

Olya and KU is that?

Luda saw ozone, but 20 are too narrow. Ordering for Ali rolls, but they have risen in price sharply and did not find it with free shipping. I'll probably have to look for Ali again.

Can't pack in bags from Metro

Hello everyone. "I see" 3 months submersible. So - a beginner))
I just drop the packages from the meter into the water. Water pushes air out. I fasten the ends to the edge of the pan with a black clerical paper clip with round ends. In a vacuum packer, it also did not work with them.

Olya and KU is that?

This is computeruniverse

🔗

I bought with discounts, took 2-size bags and 2-size rolls. The package was large, there was still a bunch of all kinds of goods in it, so against the backdrop of all this, the packaging bags generally turned out almost for nothing.
By the way, look to our girls in the joint venture from Germany and from China. Perhaps it will be most profitable there. I think that with Tao it is necessary to look.

[Olga VB]

Olga VBThank you very much, Olenka. I wrote out 2 rolls of 25x500 from Ali. For both 13.88 dollars. Free shipping. More or less divinely.

Do not hit with slippers, please, only read up to page 25. Advise on how best to make the brisket, but to last less than 2 weeks. Dad is coming in a week, I want to please him. And he will leave pretty soon. You can, as for the stupid: what to salt with (with nitrite I want the color), how much is about 1.5 kg per piece. Or is it better to divide by two? Skinned or cut off? How much to pickle? I can for a week plus two days. How much to cook and at what temperature? I'll try and understand once, but so far a complete mess in my head ...

[Nathalte]

Nathalte, Natasha, divide the meat in half. Make a pickle. For 1 liter of water 85 grams of common salt. For 1 kg of meat 10 g of nitrite salt In the brine without nitrite, put 2-3 bay leaves, black peas and allspice. Boil for 3 minutes. Put salt in the cooled brine and pour the meat. Take a 20 g syringe and sprinkle the meat on all sides right in this container. Once they are running out of time, hold it in brine for 2 days. Then remove the meat on the wire rack. Let the excess fluid drain. Pat dry with towels. Brush with any crushed spices (black pepper, allspice, paprika, coriander, garlic) of your choice. Vacuum into 2 bags. Let it sit for at least 3 days. Then remove from the refrigerator. Leave at room temperature for 3 hours. Cook at 70 g for 4 hours. Cool under cold water right in the bag. Remove from the bag, pat dry with paper towels, wrap in plastic and put in the refrigerator. I also smoke after boiling, but you can.

[Nathalte]

Nathalte, Natasha, I salt 5 days according to this recipe (everything is clear according to the formula):
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=439578.0
and then - everything is approximately the same as Gayane wrote, + I take into account Angelina's recommendations on the temperature regime. Before vacuuming, I tie the pieces tightly with twine, although this may not be necessary. I have never done it for 1.5 kg, usually I cut into pieces 400-500g, because I cook in a multitude

[permanent]

Advise on how best to make the brisket, but to last less than 2 weeks.

I advise. From his permanent practice.
First, some arithmetic.
Take the brisket, weigh it. Multiply its weight by 0.15 - this will be the amount of water added.
Then multiply the resulting sum of the weight of water and brisket by 0.018 - this will be the weight of the added salt. Half of it is ordinary salt, half is nitrite.
Dissolve the salt in the water that you calculated. Pour meat without any spices in a saucepan with this brine. For a day. More is possible, but the result will not improve.
After a day, remove the meat and dry it with paper or cloth napkins. While draining (or in advance) the seasoning is being prepared. In a common cup.
Granulated sugar in the same amount as salt. Black pepper - 1.5 tsp. (Hereinafter per kg of meat), Hot red pepper, ground coriander, ginger 1 tsp. Then you can dry herb (parsley, dill, garlic) for 2 tsp.
Everything is thoroughly mixed.
The drained meat is packaged in pieces neatly, without excess dampness, in ordinary PE bags. Opened packages are stacked in a row. Then seasoning is scattered over the meat from a cup with a teaspoon. Take turns in each spoon several times in a circle until it ends. You can also put bunches of fresh herbs or bay leaves in each bag.
Next, vacuum pacts are taken. A bag with already prepared meat is thrust into each one. It is evacuated and sealed. You can endure them for a day later, or you can immediately start cooking (I did not notice much difference).
I cook at 65C for at least 8 hours. Usually 9. Then shock cooling with water, I add more ketchup bags with frozen ice.
For me, this whole standard process usually takes three years, including salting, aging, cooking and cooling - three days.Can be cut to two or stretched to four.
I store it under vacuum in the cold. After opening the next package, I dry the meat (caramelized fat without charring) with a technical hairdryer at a temperature of 350C.

[Gayane Atabekova]

Gayane Atabekova, Gayane, plasmo4ka, Angela, Countryman, Konstantin, thank you very much. Now I have read all your recommendations three times, it seems like a puzzle has finally formed in my head. I will try to do it.
True, the construction hair dryer ordered us to live a long time, so alas

[Nathalte]

Nathalte, Natasha,

Pork belly in ginger marinade (suvid) (Cronut)

Only I coat the brisket with nitrite salt (15-17 grams per 1 kg) + salt + spices. Marinated in the refrigerator for at least 5 days, maximum 3 weeks.
The rest is all according to the recipe

True, the construction hair dryer ordered us to live a long time, so alas

You can use a small gas burner or even over the stove (but very carefully).

nitrite salt (15-17 grams per 1 kg) + salt + spices

do you need some extra salt? how much?

I don’t know: (I pour a mixture of spices for couscous on my eye, salt is already included in it. A mixture of gram 3. This means 1-2 grams of salt. This is because the nitrites are a little less than I put.

Tell me, please, if you use nitrite, then 1. Can I take 50x50 with ordinary salt? Let's say 8 grams of nitrite, 12 normal per kg of weight. 2. How long should the chicken fillet marinate at the minimum time in a dry way? Like I saw that it takes longer with nitrite.
Thank you.

Girls, do you think you can season frozen fish, vacuum it, and only then defrost and cook it? Do you get something good?

[Manya]

Manya, I never did that, but I don't see any special contraindications, it's just that the liquid that will drain when defrosting will remain in the fish, it may be juicier, or it may be closer to boiled

[Buttercup]

Buttercup, never did that either. But I thought about it the other day, when I evacuated the thawed and carefully dried cod with paper towels. There was so much moisture in the container for collecting liquids, Mommy Miya! And the seam was badly sealed.

Sometimes it's too lazy to go "fishing" to a large store where there is a chilled food. Next to the house is Vkusvill and Krasnaya Caviar, and there all the fish are only frozen.

[Manya]

Manya, try it, tell me, I wonder how it goes. Well, I don't think it will be bad

[Manya]

Manya, I wrap all the thawed fish in a rag towel overnight. And then it's easier to evacuate.