Su-Vid and all the subtleties of technology

Better yet, buy a thick film, the thickest, cut a circle according to the capacity and put it directly on the water, there will be practically no evaporation and the film is reusable. Well type of soft cover

You can put a towel on top of the film to preserve heat and, accordingly, save energy, less often the heating element will heat the water to the desired temperature

I chose it due to the fact that it drives water more actively)

Light, it just dawned on me that the power of 50 and 75 is the same 800 watts. So they drive water in the same way, or am I wrong?

Sv 50 8 liters per minute, sv 75 12 liters per minute. the more, the more even the temperature in the container will be and the more evenly the product will heat up

Light, it just dawned on me that the power of 50 and 75 is the same 800 watts. So they drive water in the same way, or am I wrong?

I honestly admit - in matters of physics and mechanics, I am virgin, and do not even try to figure it out. Maybe Shtebovich will tell us why this is. In different 800-watt models, I have met different speeds - from 7 to 12 hp.

800 watts is the power of a heater for heating water, and 7-12 liters - this characteristic depends on the size and speed of rotation of the fan that drives the water.

17 cm - it turned out to be rather low, indeed. I decided that there was no need to put a stick to the bottom, and in a suspended state it only holds on to the edge of the clip, so it strives to fall. I'll dig out my old pan for blanks (enameled, will it work?), It is 9 liters, but already higher than stainless steel. While I will do it in it, then I will probably buy a polycarbonate box.
Stick size inspires respect
Yesterday I got scared. We read the instructions last. I turn it on, but E001 shows me, and I'm very afraid of the letter E in technology. I had to read the little book. Calmed down, checked in the water. Everything is working. True, the temperature shows exactly one degree higher than my electronic temperature probe. So understand who is right. I broke another electronic thermometer in the spring, I forget to order. Mechanical WOULD show, as well as suvid, but errors of the eye and determination are possible, since the thickness of the arrow is quite large.

Both show correctly, since the measurement is taken at different points. The same readings will only be in a completely isolated environment. For this, it is desirable that the circulation of water is stronger, the more even the temperature will be at any point in the tank. For Super View, temperature accuracy matters a lot.

[Gennady]

Gennady, that's good when men are in the subject, they will put everything on the shelves. only if they do not suffer from the problem of rubbing one apple))

I love coockie so much. Until the age of 29, I could not even boil potatoes, and then everything turned upside down in my head.

only if they do not suffer from the problem of rubbing one apple))

Light, perhaps for some it is a global problem. We can't understand this

And why no one further discusses the global problem of the apple !?

And why no one further discusses the global problem of the apple !?

How can you quickly grind one apple?
You are welcome to the topic of discussion.

Good day! Colleagues, please advise me which device to take - I've seen enough videos, I want Shteba SV2. Or do you buy a submersible apparatus? Who can tell which device to choose. What attracts Shtebe is that everything is "in one bottle". And the submersible must still be lowered somewhere, buy a container, balls, frame.
I watched Machines videos on YouTube. I fell in love with Shteba (and Masha too).But the husband doubts whether another bulky device is needed at home!

Submersible. There are enough pots at home, you can live without balls, covering with a film, it takes up little space, the volume of the container is only from your desire, because you can cook several dishes at the same time.

[ostapchukgena]

ostapchukgena, Thanks for the answer! So my husband also says. And what power submersible? And which company? I wanted to buy on Ali. But she looked, something didn’t raise her hand!

I took the Steba SV80 the power from them is almost the same for all households, but it is better to take the one that drives water through itself faster, it will more accurately keep the temperature in the container. well, insulate the container well, it will consume very little. the difference in price for the main brands is small, take a good one, this device is the future.

[ostapchukgena]

ostapchukgena, Thank you!

Both show correctly, since the measurement is taken at different points.

We must shove both armpits. Moreover, at the same time. But even there you are unlikely to get a match. Most likely, it will not be not only between these two, but also a mercury medical thermometer stuck in the same place. The sensors themselves are thermistor ones. Their readings depend, of course, primarily on temperature, but not only on it. And, for example, even on the length of the wire used in the probe.
Slightly corrects the matter when this sensor is integrated right on site with an analog-to-digital converter, as is done in temperature probes on the DS18B20 microcircuit. There, a digit is already transmitted through the wire and at least the reading does not depend on the distance. However, all the same, in order to obtain true temperature values, it also requires calibration using a standard calibrator. For Su, the matter is saved only by the fact that in fact the result does not really depend on the error in fractions or even in units of degrees.

And now what i can do?

[Gennady]

Gennady, but simply do not "catch microns" where it is not necessary.

no one catches, I explained in simple words why the temperature is different, I could explain it with complicated ones, but no one needs it

Yesterday I bought a Su-vid Steba SV75. We began to test. But such an ambush! We were still able to set the temperature, but we can't set the time in any way - the time window does not flash and that's it! We did everything according to the instructions. Everything is as it is written there - set the temperature, then press the power button once and the time setting window flashes. And they washed their hands once again, as the touch controls, and wiped the screen. The window does not light up and that's it! Tell me, what are we doing wrong? Everything is according to the instructions, but we cannot set the time. I already called the store, they say that the complaints department will call you back. They don't call yet. Madly upset!

did you press the gear? gear symbol and everything will be fine. with this symbol you select what you want to change: temperature, hours, minutes

[ostapchukgena]

ostapchukgena, like the husband pressed the gear. I set the time. And then almost 2 kg of the neck was marinated in a vacuum for 4 days ...
Thank you!

I cooked the neck for 6 hours. but the best and tastier was the turkey fillet for 1 hour and then fry for 30 seconds. meat like a suckling pig, melts in the mouth

I cooked the neck for 6 hours. but the best and tastier was the turkey fillet for 1 hour and then fry for 30 seconds. meat like a suckling pig, melts in the mouth

Have you cooked your neck for 6 hours at what temperature? How much weight? I marinated with a Machine recipe in a vacuum. I will try according to your recipe. At what temperature was the turkey cooked?
In the morning, my husband drove to Izmailovo to Polimerbyt. There containers for barbecue of 15 liters. 320 rubles with a lid made of food grade polypropylene are sold. I bought it.

68. it's not the weight that's important here, but the thickness of the piece, and the neck is usually about the same thickness. it was possible to cook less, otherwise you will not eat all the meat at once, it is better to play it safe and pasteurize a little longer. there is no single recipe to cook and eat right away and 90 minutes is enough, the rest of the time is pasteurization and immediately into ice water and into the refrigerator. but it is better to cook in pieces, each in its own bag, for storage it is better

PS: TURKEY 63 degrees



Turkey:
make a 5% saline solution of cold water 50 grams of salt per 1 liter of water and a turkey in it for 1-2 hours.
then you take it out, wipe it off the water, marinate, a little salt and evacuate it in the refrigerator for a couple of hours, then in sous-vide for 1 hour 63 degrees. meat melts in your mouth
PS: It is necessary in a saline solution, it is not necessary for salting.
In this solution, the meat gains liquid and during cooking it does not lose it and becomes very soft and tender. In principle, I always do this with regular chicken frying. Many years ago I watched a video of a famous chef on how to properly roast chicken on the grill

Thank you!

[ostapchukgena]

ostapchukgena, Gennady, do you keep the chicken in a saline solution before frying? How long? When I roast in the oven, the chicken gives off so much liquid.

If the chicken is whole, then at least 12 hours. The chicken then secretes, but if there is little of it in the chicken, then the rest of the chicken is dry, if soaked, then the meat becomes like a young chicken. Saturation with liquid occurs using the OSMOS effect

[Gennady]

Gennady, everyone has a tasty and juicy birdie. But with beef and lamb (although I am not entitled to it for dietary reasons, but sometimes I still do it) it turns out badly. I rarely do it, it is forgotten)) I did pork before - also without problems.

[ostapchukgena]

ostapchukgena, Thanks for the answer.

well, you don't need to soak the bird, but the breast is desirable. well, you just try, and then it will be seen whether you need it or not

but the breast is desirable

I only cook the breast. As for soaking in a salty solution, I have had a bad experience, although I do not remember the concentration. And I didn’t cook sous, but in the dryer, but the temperature was the same. There it was necessary to soak it in very salty, and then in water to remove this salt. And supposedly the meat gets a completely different structure. I did not get into (((

okay.

But practical experiments with beef and lamb would be very interesting.

With beef, everything is simple, knowing your favorite roast, set the temperature according to the roast, and cook - the harder the meat, the longer it takes to cook, starting from 2 hours to 24. I buy only tenderloin, dear, but also the softest beef meat



and it also ripens in a vacuum at +2 for two weeks

the harder the meat, the longer it takes to cook

This is obvious)) The question is - how much specifically) According to what is given in the table, I can't. ((

tough beef 24 hours

I have a question about lard. Maybe it was about it in the topic, but I haven't read everything yet. They make lard with a wet ambassador. And if you marinate it in spices and cook it in a vacuum, will it look like salted bacon?

[Ludmila]

LudmilaFor several years now I have been constantly making lard using the Su Wid technology.
But for other purposes - to fry the morning eggs with it. I do it from anything - mainly from any trimmings, rolled into rolls and placed in small bags that have already gone through three or four boils before. NOT SALT AND NOT MARINE. I leave it for later, complete with scrambled eggs.

Regarding what you are asking about (with almost this I started with bacon), I have some ideas, partially verified by practice, but first I would like to listen to others.

[b] Countryman]

[b] Countryman, Konstantin[/ b], thanks for responding. I make meat and poultry using this technology, but it never occurred to do lard like that. Well, let's wait for what the members of the forum say. And your opinion will also be interesting to listen to.

Ambassador for portioned lard in vacuum bags

Ingredients:
Pork fat - 848 g
Salt - 26 g
Ground black pepper - 1 tsp.
Laurel - 4 pieces
Garlic - 3 cloves
Lovage (or other fragrant greens) - a few leaves

Preparation:
Weigh the lard, in order to calculate the correct amount of salt, it is recommended to salt the lard 3-5%. This recipe contains 3%.
Cut the bacon into portioned pieces, 3 cm thick (the amount of salting days depends on this)
Mix salt with pepper, prepare the rest of the ingredients.
Wipe the pieces of bacon with a mixture of salt and pepper, put the pieces in vacuum bags, add chopped garlic, herbs and torn laurel to each.
Solder the bags with bacon.
Remove the salting lard in the refrigerator for 1 day for each cm of thickness, in this recipe for 3 days.

[Shtebovich]

Shtebovich, ValeraThank you so much!

[Katko]

Katko, oh, it's just a photo dream!

[Ekaterina2]

Ekaterina2, there is little light, this is in the morning, and in auto mode

I can't believe my eyes - not a herring!

What a beauty! Is this a carbonade?