Su-Vid and all the subtleties of technology

Girls, made chicken breast - after cooling - first lay in the refrigerator, then in the freezer. Question-does the taste change after defrosting? How long can she lie in the freezer?
Of course, the defrost will be slow, in the refrigerator

I made chicken breast - after the refrigerator, I vacuum it and into the freezer.

Marina, you can learn more.

[francevna]

francevna, I wrote not quite correctly - I saw a chicken breast, although there are a lot (of breasts) - I sued in shock, lay down in the refrigerator overnight - I opened the package, pulled out some of it for food - the rest was vacuumized and put in the freezer. There was a transfer into bags, because I just bought the vacuum apparatus and really wanted to try it, but there weren't many bags, then I just bought a roll, and after the roll the staff suddenly stopped working - I saw it, now I'm waiting for a new stock under warranty - I'll turn around

I kept it for a month. Then you need to defrost it in the refrigerator. The taste is not reflected.

I opened the bag, took out some of it for food, the rest were vacuumized again and put in the freezer

Now it is clear. I do not open the packages, I freeze them after cooling, if there is room in the refrigerator I can leave it overnight, and then in the freezer.
One bag of ham was lost among vegetables for six months. After defrosting, the taste does not change.

Girls, there is not enough time for everything - what, besides meat, is still tasty to taste? I'll look at the branch, but to at least know, roughly what to focus on

Fish, ham, poached eggs, even liver pate (pate / terrine) - great, you won't overexpose if t is chosen correctly.

[Arka]

Arka, and where is this liver pate to look?

Apples and pears sous-vide - a fairy tale!
Lots of recipes here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=201.0

[kartinka]

kartinka,

Girls, there is not enough time for everything - what, besides meat, is still tasty to taste? I'll look at the branch, but to at least know, roughly what to focus on

most often used for making sour cream and yoghurt, in glass jars with a screw lid.

[Arka]

Arka, and where is this liver pate to look?

Liver Parfait à la Raymond Blanc (sous vide technology and oven) (Arka)

[Money]

Money, How is it? poke, please Arka,gala10, girls
Shtebik, Kitenysh and I are already soooo looking forward to how we will make delicious

[kartinka]

kartinka, I prepare sour cream from the cheapest cream of the company about "key 20% and thermostatic sour cream 10-20%. For 500 ml. Of cream I put 1 tablespoon of sour cream. Ordinary jar, glass, under a twist lid. And it will be seen in the water, 36 "for 4 hours. I make 4 cans at once, because such homemade thermostatic sour cream is stored in the cold store for a month perfectly. You can't buy such sour cream in a store, even the farm sour cream at an exorbitant price is lagging behind. I cook a lot at once because I often fiddle around lazily in small portions. Cleanliness and sterilization of dishes is required, including a spoon, a whisk for stirring.
Then you can use your own as a starter, but it's more convenient for me to buy fresh on time. The best result was shown by the thermostat Prostokvashino, see the date of manufacture. to be fresh, the first half of the shelf life.
I also cook a lot of yogurt, only the container is smaller and milk + sourdough, at 40 "5-6 hours.

[Money]

Money, I didn’t understand at first how sour cream would appear, I also do that, but I thought that I was fermenting it, and do you tighten the lids immediately? I make one or two cans - we eat right away, and 2 cans of kefir at the same time now only need sour cream to do it once such storage is good

[kartinka]

kartinkaMarina, yes, I wrap the cans tightly right away, they can be of different sizes and float in the water. And sour cream is stored for a long time precisely because it is airtight.
But the kefir fungus is cold-resistant, fermented at a temperature of 16 "-20", so I don't cook it in summer, it's hot. Usually it is enough to pour in 3 liters in the evening. a bottle of milk half a glass of kefir and put on the tiled floor, by the morning already in a jar of "jelly", and in the refrigerator for ripening! Kefir is our favorite drink, a minimum of body movements. Such a self-replicating product of excellent quality. I usually, in the evening, add milk to the same jar with the rest of the kefir, in the morning I put it in the cold store. that's all. And I use milk in a tetra pack, I buy a package for a promotion right away, it's very convenient. Anything else needs to be boiled and cooled,
otherwise unwanted flora can be grown.

A few words for a cheap Chinese vacuum cleaner.
I took it on Aliexpress, by the name of Tintonlife, at a price of just over 1,000 rubles at the beginning of last year. That is, an outright cheapness.
I worked ideally for two or three months, then somehow I stopped realizing that it was time to solder. Swings and pumps ... but does not want to solder.

The design is to blame, the top cover is not rigid enough. It is possible that the sealing gum has become a little hardened and dirty - that is why there is not enough effort to press the button.
The solution is very simple - when I see that the air from the bag seems to have been pumped out, I just press the lid with my hand, in the place where the light bulb is. A lot of effort is not needed, it is enough to hear / feel the operation of the button.
About "it seems to be pumped out", my opinion. I am not trying to pull out every single oxygen molecule, considering this in principle impossible, because some part of the air is contained in the thickness of the product itself. Just to visually almost run out of bubbles. In order not to pop up.
The meat is salted in the refrigerator from a day to ten (depending on the size of the piece), after cooking it lies in the refrigerator for up to several months without the slightest problem. Storage record - pike, nine months, taste unchanged. Nitritka always.

In addition to sous-vide, it is used for sealing frozen bags - dumplings, berries. There is no summer residence. I worked for a year and a half and I hope for the same amount. And it dies - a small loss, the price of a new one is the same now.

Conclusion: for home use, it is a perfectly acceptable solution.

And for me this cheap stuff died after 10 uses. Buzzing and doing nothing. It was lucky that we have in int. store, suddenly there was a vacuum cleaner Combustion We don't have such things at all. So the Chinese is lying around. It's a pity to throw it away, but there is no one to fix it.

It's a pity to throw it away, but there is no one to fix it

Invite!
Most likely some tube has jumped off.

[vdv]

vdvDima, I'm waiting for a visit.,

I still cooked a Suvid knuckle. I didn’t like it ... The specific smell is all present and the taste is kind of chemical.
I cook brisket using the same recipe, well, it's a completely different matter.
And where should I put this "culinary masterpiece" now? can someone tell me .. to throw the hand does not rise, but to force yourself

[Mirabel]

Mirabel, Vika, can boil the knuckle in water with aromatic herbs. And then use it in baking.



Was the package good quality?

[Vika]

Vika, twist the meat, and fry with onions and pancakes. You can make a sauce, like Bolognese, for pasta.

Mirabel I always make from 100% home-fed hog. And there are no smells - there is only a wonderful aroma. And it is possible that your hog turned out to be "broiler" on the accordions, and they showed themselves that way.

[Mirabel]

Mirabel, Vic, take a little sunflower oil, add crushed garlic, salt, hot red pepper, rosemary (if any). Spread everything well with this mixture and bake in the oven. It should be delicious.

[Alla]

the pig turned out to be "broiler" on the accordions,

Yes, probably!
I buy at the bazaar from farmers, but what are they doing there on their farms

Was the package good quality?

Yeah !!! of course! new, never reuse.
Alla, Yaroslavna, Gayane, All big mercib for advice!

[Mirabel]

Mirabel, smoke?

Good evening. Yesterday I made chicken sous vide sausage in the womb. I didn't like it. In my own way in the oven tastes better for me. But I really liked the sausage in a plastic sous-vide bag (I wrote above how I cooked it). Even interesting

Girls and boys! Tell me, I'm doing it for the first time, I have a spice aroma from the pan in which the brisket can be perceived, is this how it should be or is it the packages are depressurized? A m. B. Did you buy such vacuum bags ("relatives" are already over ")? ..

Sealed for reinsurance 2 times ... Vacuum unit solis vac prestige ...
The water in the pan is not cloudy or greasy ... Where does the smell come from?

[bnb]

bnb, Natasha, I cook sous vide often, there is no aroma of spices.
And at the very beginning I cooked in packages from Profiquk, there was an aroma, the water was also clean during cooking, and when I took it out, I saw that the factory seam had gone. There is something like a mark on the seam, so he missed it. It's just that when cooking, this part was at the top, so nothing leaked out.

[francevna]

francevna, Alla, thank you very much, I also tend to believe that everything is about the quality of the packages, although they were all completely submerged in water ...

Go looking for better ...

I have a spice aroma from the pan in which the brisket can be seen

It happens to me too. But the integrity of the bags has never been violated - as a rule, the reason is that the bag is not perfectly clean on the outside. When laying, you want it - you don't want it, but you smear it outside. And yet, if the product gives juice, then it remains a bit in the adhesion. Well, if you wipe it off with a napkin, then wash it lazily to the end.
When heated, of course, the smell of spices increases.
I recommend you just take a closer look next time.
And - yes, when the bags are completely in water, water will easily get inside. And it will be noticeable.

[Dmitriy]

Dmitriy, I often have the same situation and my own explanations are the same.

[Dmitriy]

Dmitriy, thank you, you calmed me down, because the water really didn't get inside, and at the end of the process it remained clean in the pan!

There is also a simpler explanation: the package is not glass, the smell absorbs and passes decently.

And also, when the package is dipped into water, then if it is poorly soldered, then the gurgles go in the water.

Girls (and boys), I came with a question. I cooked pork at Shteba DD2 sous-vid for the first time. The recipe is the simplest - a piece of koreyka per kilogram lay for three days in a vacuum bag, rubbed with salt, and then for 5 hours at a temperature of 65 it sailed in Shtebe. It's awesomely delicious, and we almost finished the piece. The meat turned out to be gray and slightly posed in places, but ready-made for sure, and salty throughout the mass. It worries me that in one place in the depths it turned out a pink-burgundy jelly, which looks like raspberry puree. What is this?
Somewhere I read about this, it was with girls. But I don't remember at all. The only thing that comes to mind is the chopped meat by something (

And I have a question. In my cartoon, in manual mode, there is t 60 degrees, the next one is already 80, and in the heating mode, the instruction is written that 72-77 degrees. Which mode is best for pork?
I saw the table from the first page, but after looking through the displayed recipes, I got completely confused ...

[* kolyma *]

* kolyma *, I would do on heating. But beforehand, idle, on something inexpensive, I would drive the multicooker, measure the temperature, there may be some malfunctions in the multicooker settings and then instructions are on the side.
For the sous look, the pork must be brought to 65 degrees inside the piece. At 60 degrees you won't be able to. 80 degrees, the temperature is too big. Therefore, my option, I suppose, is the most optimal.

[Taia]

Taia, I now check it on manual 60, for 3 hours I measured every 30 minutes, kept strictly 60 degrees. I will check the heating, thanks for the quick response.

[Tanya]

Tanya, it means that the multicooker keeps the temperature clearly.
Good luck.
I read here on the forum what they do at 80 degrees, when there are no other options, and it turns out well.

[Tanya]

TanyaWhen I didn't have Shteba yet, I made a sous-appearance on the heating in Brand. It gives 74 degrees. (The instructions say 70).

[Galina]

It turns out that in my Dex, the temperature conditions correspond to the declared ones (the two tested ones coincided, I hope the rest too), this is good news. Tell me Galina, is there a difference in taste from Shteba and from Brand (heating)?

[Tanya]

Tanya, Yes there is. Brand is drier.

in the manual mode there is t 60 degrees, the next is already 80, and in the heating mode the instruction is written that 72-77 degrees. Which mode is best for pork?

Sous-vide for pork (and generally meat-fish) is more likely 60 ° С than far beyond 70 ° С
Personally, I cook meat for sandwiches at 62-63 ° C and steaks at 59-60 ° C. Neither one nor the other is clearly not obtained raw, and not even "with blood"

The surest advice is to check without meat how much each regime actually gives. Moreover, in a long-term mode, that is, pour almost full - and check after 2 hours, then after three and four.
And then, if there is about 60 ° C (plus or minus a couple of degrees) try what happens. I'm afraid you will!

Shteba Su-vid 2 gives error E04, heats up the water to 37.7 ° and does not want to work.

I put pork and beef liver in Brand 502 on manual mode at 65 ° for 6 hours.
I'll take out the liver earlier.

Girls, do you think that baked and evacuated beets in the freshness zone of the refrigerator will survive a week normally or is it too long?

[Manya]

Manya, will survive.

Thank you, Galin. I baked a lot, but then plans suddenly changed. I evacuated the surplus, and then doubted that they would lie for a week.

I'm afraid you will!

Well, why my success is not constant sometimes it turns out rather dry. It seems like I checked the pace, everything is holding up well
I think that the cartoon does not cope, as special adaptations

cartoon does not cope, as special adaptations

The main difference is in the quality (or declared quality) of temperature maintenance. I was convinced of this when I replaced the special with a large (10 liters) and heavy saucepan with a tile under it. At the same time, I placed the temperature sensor for the control circuit in the water. When you heat this pot up to 60 ° C - then they are supported very easily.
In multicooker, the sensor is far from being so correct - it contacts the bottom of the pan, and there is just a heater around it. And the volume of water and the weight of the pan are noticeably less. Here is the temperature and walks. It will also establish itself at a certain level - but after some hesitation. A couple of hours of observing a thermometer in a multicooker will allow you to understand how this particular the multicooker heats up to the desired temperature and then holds it.

sometimes it turns out a little dry

It also depends on the meat. It's different ... But between "dry" from sous-vide and "boiled" from broth, there remains a colossal difference)))