Su-Vid and all the subtleties of technology

Please advise a good multicooker-pressure cooker with sous-vide function

[Sups]

Sups, for Steba dd2

[julia_bb]

julia_bb, thank you very much! Now I'll start reading about her

And more ourson 5015

And more ourson 5015

Thank you very much!!!

Can you please tell me how you vacuum with marinade?
I'm almost crying now ...
I made chicken breast, apples, pears - there were no problems.
The pink salmon did not fit entirely into the Shtebochka (cartoon), let me think I'll cut it into pieces.
The pieces lay in a salty solution for two hours, maybe at most.
Put them in a bag, sucks out a bunch of liquid. I already pulled them back, pieces of it. I got wet more than once, the liquid still goes! She hung the package, as Maria taught and looked at someone in the recipe. Everything is good at first, then in the end the same thing. I ruined three packages, because I wiped them off and then I think maybe a new one is needed (((
I izvazyukala everything in fish, I myself smell like a sailor-fisherman.
I didn't think of anything else how to roll this bag and put it in one more bag! And why does it seem to me that it is not perfectly closed ... I saw in this thread that the fish was cooked and the meat in the marinade was evacuated.
Please help me figure it out. The plans were vmarinade measko learn to do.

Never vacuumed with marinade. I will listen to what they say

When I see that the water has already gone to the exit, I forcibly solder it and, without opening it, I solder it again for fidelity. Even if the water has time to seep, then re-soldering dries everything out, and the seam holds well. For safety reasons, you can lay a paper towel (a narrow strip in several layers) in front of the seam, and the liquid will not have time to enter the device chamber.
In general, I don't cook in marinade. I marinate before cooking, then cook the dried piece again wrapped.

Friends, tell me, please, how long can you store a turkey in the cold zone of the refrigerator in a vacuum before cooking without nitrite salt?

Days 10 for sure.

[Nata]

Nata, thank you!
Today is the seventh day for my piece, so you can still safely)

Girls, do you use the stem as a slow cooker? After all, you can like ... And the shteba has a lot of power, I wonder if you use it as a slow cooker, what will be the consumption? This is me in thought that I wanted such a device. But there is a staff. Here I think I'll manage or not. Please help with advice)

It seems to me that it is important to understand what is the difference between Shteba as slow cooking, and slow cooking in principle. I somehow wondered this question. It seems that there is some difference. I don't remember exactly. Maybe it also depends on what you want to cook in it.
I tormented porridge somehow, put it at night. After the rice fell apart in the puree, the experiments were finished. I overdid it over time

The multi is too tightly closed and the bowls are not made of clay, so it will never work out in them as in a slow one, we will be stewed, yes, stew, yes .. but otherwise than in the slow stopudov

Thank you very much girls, I thought so, it probably cannot be so ...

Today, for the first time, the meat turned out to be undercooked, after 6 hours of cooking at T 70. Marinated with nitrite salt for about 10 hours. Piece 25x10x10. Why?

[biankausa]

biankausa, Elena, what was the meat?
Was the vacuum good? Did the package not leak air?
I cook pork, chicken, turkey at t-63 °
But the thickest is 6 cm
And marina for at least 3 days.
I cook for 6 to 7.5 hours.

There is a cooking table on the first page of the topic.

The vacuum was good, I always seal it twice. Marinated a little, maybe I had to cook while there was time. The piece was of the usual size, though with a bone. Usually I marinate for several days, maybe that's why, although I occasionally noticed a certain pinkness before.I'll try to cook longer next time. Can I solder and cook again?

It seems to me that the point is in the bone. I could be wrong. I never saw it with a bone.

The case is EXACTLY in the bone. It must be removed if it is supposed to be cooked using the sous vide technique.

The case is EXACTLY in the bone. It must be removed if it is supposed to be cooked using the sous vide technique.

I agree 100%.

Marinated with nitrite salt for about 10 hours

It will not be enough. IMHO.
When reading the branches of the site, where there is information about working with nitrite, I learned the following knowledge - for nitrite to work 100%, it takes at least 36 hours, preferably at least 48. I’m never a chemist, but something must be transformed there for the process to be correct.
At least I understood that and I observe the time regime.

[biankausa]

biankausa, Elena, I usually make ham from the loin. I take two or three ribs. Marina for at least three days with nitrite and spices and always syringe. 20 grams of nitrite per 1 kg of meat and 80 grams of sea salt per 1 liter of water. I do it with and without ribs. I will see 4 hours at 70 gr. Then I smoke with hot smoke for 1 hour on dry wood chips and low heat. If done without smoking, it is better to remove the ribs.

I just took it from ozones, so I sit and study recipes



I read the forum and cannot understand, everyone has their own cooking time, but this is not just a toy, it is all scientifically justified and there are quite accurate cooking times. These tables are on the Internet, why doesn't anyone add topics to the header as a reference?

... Why doesn't anyone add topics to the header as a reference?

As a physicist by training, I think that this is all because for this process there are no precise methods for assessing the results, as well as precise instruments to control the cooking process. All these thermometers (more precisely, their sensitive sensor elements), which are used for monitoring, have a very significant absolute (and different from implementation to implementation) scatter of measurements, combined, however, with a fairly high inherent relative sensitivity.
In short, the share of shamanism is very high here.
But since the sale is promoted by advertising, and advertising must be confirmed by engineering, all these devices are overgrown with a large number of quite real and expensive bells and whistles, in fact, making a very ridiculous contribution to the formation of the result. At the level of a percentage or even fractions of a percentage.

any product has its own thermal conductivity and it is fairly accurately known at what temperature and how long it takes to warm up a certain product. why cook for 6 hours unknowingly, if this product warms up at a certain thickness to a certain temperature and the temporary effect of a certain temperature on bacteria is known enough to destroy them. but this is all about and by eye, this is no longer a kitchen. Sous vide has long been described and sorted across all products.

and there are quite accurate cooking times. these tables are on the Internet

And who's stopping you from bringing these tables here from the Internet, and placing them here? This is how the base gradually develops when people collect it from different sources.

I just started studying this issue today. 89 pages of forum practice not confirmed by theory and rules of preparation of Su-vid. I'm not even a beginner. and not only this forum, everywhere sous-vid is a trial of error recipes. Everything is similar on YouTube.

[Gennady]

Gennady, I suggest that you go to the forums of the site homedistiller (ru) to clarify your understanding.
Alcohol is a much simpler substance than meat, paobviously like the moonshine from which it is rectified.
("It's simple - like alcohol."(c) Academician S. Lebedev, author of the first Soviet synthetic rubber)
But, however, even there the guys faced a lot of the same problems that I mentioned in the comment above. Today, their alcohol condenses at 77C, and tomorrow, for some reason, at 79C, and the process must be maintained here and then with an accuracy of fractions of a degree (and they see them, these fractions). That is, the requirements for the accuracy of parameter support there are much higher due to its influence on the output quality.Moreover, the quality of the alcohol produced can be assessed very accurately (for this I once even wore it in the Central Laboratory.)

Generally "the head is a dark object and cannot be studied." (c) x / f "Formula of Love" something like this.

🔗 with Google as a translator, everything is clear and everything is accurate in numbers. need to study

[Gennady]

Gennady, Thanks for the link. It is interestingly written, easy to read and the tables are excellent.

[Gennady]

Gennady, I was there in the link directly to the section of the mathematical description got into. Difura saw and shed tears. Nostalgia, yo-my ... third year, methods of mat physics ... and later I did a lot of work with the similar in defense problems ...

But the numerical coefficients given in the same place next to the equations can only be perceived as estimates. Moreover, they are accepted as permanent. In theory, they should not only change with distance, but also be anisotropic. Actually, this is also mentioned there.
That is, the mathematics there is all correct, but idealized and simplified. Moreover, in cylindrical pieces, which are valid only for substantially long pieces.

In fact, even all this is useless.
The author of the technology Su vid Benjamin Thompson, also known as Earl Rumford (I recommend watching Wikipedia - an extremely interesting person) in his 18th century had neither sensible thermometers nor well-controlled heating sources. But even in those technically primitive conditions, he received very impressive results, if we consider the product eaten after cooking as such.
So let's keep it simple. Let's go, as in that joke, "over the stones."

Chicken and turkey

Pasteurization Time for Poultry
(starting at 41 ° F / 5 ° C and put in a 134.5-149 ° F / 57-65 ° C water bath)
134.5 ° F 136.5 ° F 138 ° F 140 ° F 142 ° F 143.5 ° F 145.5 ° F 147 ° F 149 ° F
Thickness 57 ° C 58 ° C 59 ° C 60 ° C 61 ° C 62 ° C 63 ° C 64 ° C 65 ° C
5 mm 2¼ hr 1¾ hr 1¼ hr 45 min 35 min 25 min 18 min 15 min 13 min
10 mm 2¼ hr 1¾ hr 1¼ hr 55 min 40 min 35 min 30 min 25 min 20 min
15 mm 2½ hr 1¾ hr 1½ hr 1¼ hr 50 min 45 min 40 min 35 min 30 min
20 mm 2¾ hr 2 hr 1¾ hr 1¼ hr 1¼ hr 55 min 50 min 45 min 40 min
25 mm 3 hr 2¼ hr 2 hr 1½ hr 1½ hr 1¼ hr 1¼ hr 60 min 55 min
30 mm 3¼ hr 2¾ hr 2¼ hr 2 hr 1¾ hr 1½ hr 1½ hr 1¼ hr 1¼ hr
35 mm 3¾ hr 3 hr 2½ hr 2¼ hr 2 hr 1¾ hr 1¾ hr 1½ hr 1½ hr
40 mm 4 hr 3¼ hr 2¾ hr 2½ hr 2¼ hr 2 hr 2 hr 1¾ hr 1¾ hr
45 mm 4½ hr 3¾ hr 3¼ hr 3 hr 2¾ hr 2½ hr 2¼ hr 2 hr 2 hr
50 mm 4¾ hr 4¼ hr 3¾ hr 3¼ hr 3 hr 2¾ hr 2½ hr 2½ hr 2¼ hr
55 mm 5¼ hr 4½ hr 4 hr 3¾ hr 3½ hr 3¼ hr 3 hr 2¾ hr 2¾ hr
60 mm 5¾ hr 5 hr 4½ hr 4¼ hr 3¾ hr 3½ hr 3¼ hr 3¼ hr 3 hr
65 mm 6¼ hr 5½ hr 5 hr 4½ hr 4¼ hr 4 hr 3¾ hr 3½ hr 3¼ hr
70 mm 7 hr 6 hr 5½ hr 5 hr 4¾ hr 4½ hr 4¼ hr 4 hr 3¾ hr

Beef

Heating Time from 41 ° F (5 ° C) to 1 ° F (0.5 ° C) Less Than the Water Bath’s Temperature
Thickness Slab-like Cylinder-like Sphere-like
5 mm 5 min 5 min 4 min
10 mm 19 min 11 min 8 min
15 mm 35 min 18 min 13 min
20 mm 50 min 30 min 20 min
25 mm 1¼ hr 40 min 25 min
30 mm 1½ hr 50 min 35 min
35 mm 2 hr 1 hr 45 min
40 mm 2½ hr 1¼ hr 55 min
45 mm 3 hr 1½ hr 1¼ hr
50 mm 3½ hr 2 hr 1½ hr
55 mm 4 hr 2¼ hr 1½ hr
60 mm 4¾ hr 2½ hr 2 hr
65 mm 5½ hr 3 hr 2¼ hr
70 mm - 3½ hr 2½ hr
75 mm - 3¾ hr 2¾ hr
80 mm - 4¼ hr 3 hr
85 mm - 4¾ hr 3½ hr
90 mm - 5¼ hr 3¾ hr
95 mm - 6 hr 4¼ hr
100 mm - - 4¾ hr
105 mm - - 5 hr
110 mm - - 5½ hr
115 mm - - 6 hr

time of pasteurization of beef, pork

Pasteurization Time for Meat (Beef, Pork, and Lamb)
(starting at 41 ° F / 5 ° C and put in a 131-151 ° F / 55-66 ° C water bath)
55 ° C 56 ° C 57 ° C 58 ° C 59 ° C 60 ° C
Thickness 131 ° F 133 ° F 134.5 ° F 136.5 ° F 138 ° F 140 ° F
5 mm 2 hr 1¼ hr 60 min 45 min 40 min 30 min
10 mm 2 hr 1½ hr 1¼ hr 55 min 45 min 40 min
15 mm 2¼ hr 1¾ hr 1½ hr 1¼ hr 60 min 55 min
20 mm 2½ hr 2 hr 1¾ hr 1½ hr 1¼ hr 1¼ hr
25 mm 2¾ hr 2¼ hr 2 hr 1¾ hr 1½ hr 1½ hr
30 mm 3 hr 2½ hr 2 hr 2 hr 1¾ hr 1½ hr
35 mm 3¼ hr 2¾ hr 2¼ hr 2 hr 2 hr 1¾ hr
40 mm 3½ hr 3 hr 2½ hr 2¼ hr 2¼ hr 2 hr
45 mm 4 hr 3¼ hr 3 hr 2¾ hr 2½ hr 2¼ hr
50 mm 4½ hr 3¾ hr 3¼ hr 3 hr 2¾ hr 2½ hr
55 mm 5 hr 4¼ hr 3¾ hr 3½ hr 3 hr 3 hr
60 mm 5¼ hr 4¾ hr 4¼ hr 3¾ hr 3½ hr 3¼ hr
65 mm 6 hr 5¼ hr 4¾ hr 4¼ hr 4 hr 3¾ hr
70 mm 6½ hr 5¾ hr 5¼ hr 4¾ hr 4¼ hr 4 hr

61 ° C 62 ° C 63 ° C 64 ° C 65 ° C 66 ° C
Thickness 142 ° F 143.5 ° F 145.5 ° F 147 ° F 149 ° F 151 ° F
5 mm 25 min 25 min 18 min 16 min 14 min 13 min
10 mm 35 min 30 min 30 min 25 min 25 min 25 min
15 mm 50 min 45 min 40 min 40 min 35 min 35 min
20 mm 60 min 55 min 55 min 50 min 45 min 45 min
25 mm 1¼ hr 1¼ hr 1¼ hr 60 min 55 min 55 min
30 mm 1½ hr 1½ hr 1¼ hr 1¼ hr 1¼ hr 1¼ hr
35 mm 1¾ hr 1½ hr 1½ hr 1½ hr 1¼ hr 1¼ hr
40 mm 1¾ hr 1¾ hr 1¾ hr 1½ hr 1½ hr 1½ hr
45 mm 2¼ hr 2 hr 2 hr 1¾ hr 1¾ hr 1¾ hr
50 mm 2½ hr 2¼ hr 2¼ hr 2 hr 2 hr 2 hr
55 mm 2¾ hr 2¾ hr 2½ hr 2½ hr 2¼ hr 2¼ hr
60 mm 3 hr 3 hr 2¾ hr 2¾ hr 2½ hr 2½ hr
65 mm 3½ hr 3¼ hr 3¼ hr 3 hr 3 hr 2¾ hr
70 mm 3¾ hr 3¾ hr 3½ hr 3¼ hr 3¼ hr 3¼ hr

Rare Medium-Rare Medium
Meat 125 ° F (50 ° C) 130 ° F (55 ° C) 140 ° F (60 ° C)
Fish 108 ° F (42 ° C) 122 ° F (50 ° C) 140 ° F (60 ° C)
Table 2.1: Temperatures corresponding to rare, medium-rare and medium in meat and fish.

[Gennady]

Gennady, I made screenshots of tables in Russian, but I cannot insert here.

I also could not, inserted how it happened. the article itself is interesting and everything is justified.

Girls who use the Orson 5015 pressure cooker for suvid - what temperature do you set?

I set the temperature according to the products. Your fish, your meat on the mode * Your choice. * Graduation of one degree in this multicooker is very convenient.

The fact is that in the process I measure the water with a teskom thermometer and there is a very significant difference and I don't understand what to focus on

Sous-vide - cooking is on the verge of DELICIOUS-LETHAL, in order for it to be only tasty, you need to buy a device that accurately measures and maintains the cooking temperature, and you also need a little knowledge in the direction when food can become dangerous. there are also not expensive devices for Su-vid on sale.

Sous-vide - cooking on the verge of DELICIOUS-LETHAL ...

From this place I ask for more details.
Since when did fresh raw meat become fatal to humans?

Do you want to argue with me or do not know that if meat is not properly cooked and then stored, botulism and other bacteria can develop. Su-vid is basically a blank. few people cook meat for 3-4-5-6 hours in order to have lunch once. cooked in the refrigerator and then quickly reheated or lightly fried. in sous-vide two stages of cooking 1- bringing the entire product to a certain temperature (from 55 degrees) and can be consumed immediately and 2- pasteurization- to preserve the workpiece for storage and subsequent use
What did I write wrong? you can correct me.

Can. I cook meat soo kind for at least eight hours. Usually at 63C. At the same time, after entering a stationary mode (after ~ 40 minutes), the average power consumption when refueling 3.5 kg (per m of sandwiches) is ridiculous - 40 watts. Homemade equipment. On natural convection without forced flow.

I keep the meat that I plan to consume faster than on the 10th day in the refrigerator in the same vacuum bags. The rest is in the freezer. After removing from the bags, I dry the product from all sides with a technical hairdryer in the upper mode. It is effective in that the bacon boils, but without the risk of charring. If the package is taken to the dacha without opening it, then without any hair dryer I just scrape off the spices and put it open on a plate in the refrigerator. After 5 hours (after drying) I put it in a regular PE bag and leave it there.


I don’t understand in any way - if I just ate it raw right away - from what would I die? The Poles are eating raw minced meat and everything is fine with them.

OK !!!!! Is the Vacuumator also homemade? why not!

The Chinese vacuumator, the cheapest, with such an elongated block (it is visible in the upper part of the picture.). Nothing, since 2015 it keeps and works.
There is also a homemade one (it is lower, the tangerine is just vacuumized by it) from a 100ml syringe with a valve made from a ball from a bearing, but it is made for another and does not weld.

the topic of the forum has almost died, apparently everyone has already stocked up sous-vid and just cook and eat, but new ones almost never come, so I accidentally fly

There is also a homemade syringe from a 100ml, but it is made for another and does not brew.

Countryman, it's interesting about the syringe. For what purpose?

for evacuating small packages into the study, when it is still possible to solder, but it is not very convenient to evacuate, you can suck out air with such a device

The air can be sucked off, but how can it be soldered right there and then? Problematic, in my opinion.



I thought that the package with a zip-lock can be used if, for some reason, you don't want to suck with your mouth through a straw (I actually met situations when this method was condemned))))

look closely at the photo, inside there is a piece of rubber on the orange, a kind of valve. sealed the package, then the needles through the package and a piece of rubber pump out the air, take out the needle, and the rubber does not allow air to be sucked back. The ancient nipple principle in bicycle tires

[Anna]

Anna, Gennady correctly explained the purpose. They can also be vacuumized with dried apples. In cans under a regular plastic lid. I'm almost running out of staff.

A few years ago I was already 55 (fifty-five) buckets using apple peeler cut and dried. So the moth ate half of them. Now I think to try it in banks.
(We have an apple harvest every two years at Skhodnya)