Su-Vid and all the subtleties of technology

[tuskarora]

tuskarora, I'm not a strong specialist in this matter. But time does not depend on weight, but on thickness. I would put 65-68, at least an hour at 3. Maybe by this time our technologists will tell you something specifically

I would put 4 hours at 68 grams for sure, but not less.

Thank you. Let's try this.

Degrees 63, and the time is well three hours for sure. And it is in volume how many cm?

Probably 10. 63 centimeters will not be displayed. Or 60, or 65, or 70. Put 65 for 4 hours.

I think 4 hours is normal.
And I would put 60 g))
65 for chicken meat is too much))

Will Salmonela be killed? I'm afraid of something.

Yeah, everything dies in 4 hours)

OK! The process has begun.

We are waiting for beautiful pictures, well, and a recipe))

Yesterday I made 2 pieces of pork: the first is 1.8 kg (6cm thick), the second 3.2 kg (9cm thick). I stuffed both pieces, but didn't fit on the stand. She laid a non-stick silicone mat and pressed it on top with a heavy stone pestle. 9 hours 67 * С. It turned out super !!! Both soft and juicy, and everything is baked! I cut the children into buters.

Girls, thank you all. Everything worked out. Honestly, I doubted it. BUT! IT IS DELICIOUS. Very juicy meat. This despite the fact that there is no vacuumator yet and I squeezed air out of the bag under water. I put it on for 5 hours at 65 degrees. Then she threw it into cold water. Then she let it cool down and put it in the refrigerator. There is no recipe as such. Just a boneless chicken, anointed with everything in the refrigerator, fried mushrooms and wrapped it all in a roll. Photos later because the husband fotal, now while he throws all the Easter photos on the computer, you have to wait.

[tuskarora]

tuskarora, I am very glad that you liked the Sous-vide roll)
We'll wait for the photo!

I also got used to the topic a little, I bought a vacuum cleaner, I already made chicken and turkey, very tasty, but my slow cooker is only set at 60 and 80 degrees, I did it at 60, but I want to make pork, probably it will not be enough, in doubts I am superfluous I didn't really want to buy the device

Meat can be made at 60, quite a lot. But 80 is only for vegetables and fruits. Not suitable for meat at all.

Well, I know this, I just thought for a plump piece 60 is not enough and will have to be held for a very long time.

Just 80 grams of meat will be dry.
I always do either 60 or 63 grams.

Thank you, so I will not bother and then I will calmly do 60

Virgin! Well, so that you all have a good life!
I read you and made a pork knuckle for the holiday. I rolled it in spices with salt, stuffed it with garlic, vacuumized it into a bag and kept it in the refrigerator for five hours (well, I just forgot about it while poking around in the garden). At night, I threw Dex into the cartoon at 60 degrees in manual mode and set it for 10 hours. A couple of times at night I came up, measured the temperature of the water - it did not rise above 57 grams. In the morning I ran away to the rally, there was still 1.5 hours of cooking. While walking, the cartoon left to maintain the t-ry and stood there for another two hours. Chilled the knuckle in cold water, and then in the refrigerator. The yummy is just crazy, the meat is soft, I almost ate a bone, I remembered about the dog in time)))
Do not wait for foty, this meat went away before the kebabs ... We urgently need to get hold of vacuum bags.

[Zhenechka]

The yummy is just crazy, the meat is soft, I almost ate a bone, I remembered about the dog in time

Zhenechka, congratulations on such deliciousness! For the fact that I remembered about the dog in time - special respect and respect!

Galya! I couldn’t believe my eyes at the end of the party - there was still a barbecue left, but it was also very tasty, the first time like that!

I ordered a suvidnitsa, gave up tomorrow.It was torn between Steba dd and just Steba sous vide. I re-read everything that was on the Internet, smart people wrote that the temperature is better kept by the suvidnitsa, since there is another temperature sensor or something like that. Of course, a thermostat immersed in a pan would suit me better, but they don't sell them here, and the submersible Steba SV100 is 2 times more expensive and bulky compared to other analogs "screw to the pan", they are not sent to us from America.
I don't know whether they lied or not about the temperature sensor, but every degree was important for me, as a lover of bloody steaks)) T. That is, jumps of 5 degrees back and forth will ditch the meat.

I have been abroad in expensive restaurants and they brought a pink steak and tasted like a tender sausage. Upon arrival home, I bought various meat, expensive and cheap for training, thermometers, dances with tambourines, such a result was not obtained in a frying pan. Brought in the oven got gray at the edges and pink inside.
This is a steak from an expensive French restaurant, then I called it the steak of my dreams, and I did not know about the technology of sous vide yet.

It turned out only a New Zealand lamb loin when I used the electric probe from the oven at 65 degrees and 230 degrees in the oven itself. It tasted like a pink sausage and cut just right. Such tricks did not work out of our lamb in the oven, rams must be slaughtered at a certain age. Until the ram and the cow die, they will not be hacked to death, chew as you like.
I checked the focus of vacuum + saucepan + thermometer and vigilant control in the oven.

I naively thought that 70 degrees in the oven would keep the temperature of the water in the pan, poured water at 60 degrees, fig.)) The temperature began to fall below a level dangerous for meat and health.

Thermal conductivity of air, heating the atmosphere and kitchen = money for the wind suvid in the oven)) The oven began to keep the water temperature in the pan in the range of 60-65 degrees, only heating the oven to 135 and then we agreed with it at 100-105-95 degrees, that's all time controlled the temperature of the water in the pan and so on for 2 hours)) Another lesson .. But, the result, the usual beef tenderloin from the store has turned into a Michelin miracle!

Who loves steaks and meat I think this unit is the right thing.
From foreign sites I liked this 🔗 It is full of ideas from haute cuisine and different recipes and techniques.
From what I read on the Internet, I understood the rule of no more than 4 hours and no more than 7 cm, otherwise hello botulism. There are recipes for more than 4 hours, but smart people then use a preliminary brine with salt + sodium nitrite !!! (E250), which is used in the industrial production of hams, sausages, etc. It insures against botulism. And preserves the pink color of meat during long heat treatment.
I would not risk putting something for 10 hours, although I prefer steaks with blood))
Let's wait and see what this unit will still do, like recipes from slow cookers can be used and you can simmer in pots.
But the worm of doubt continues to gnaw that it was necessary to take just a Steba dd 1 cube and get a pressure cooker in addition, on the other hand, there is an excellent cast-iron enameled cauldron and jellied meat in the trash at home, and so it turns out in 3 hours))

[Foam]

Foam, thanks for such an interesting post!
If you are such a lover of meat by suvid, then you did the right thing by ordering a souvid maker, because it really has a more accurate temperature sensor.
We are waiting for your feedback and preferably with photos)

I made beef sous-vid (though in sous-vidnitsa, because 2kg, 30cm long, 6cm thick piece). Salted with spices and nitrite salt for 3 days. I vacuumized, cooked for 62 * С 5 hours. A miracle tender and juicy.

Little body movements, tasty and natural. It cost 3 times cheaper than sausage. Small pieces can be easily done in Shtebochka.

[Linadoc]

Linadoc, does the vacuumator play a big role? I do it in zip bags, of course, all the air is not removed by hand. At the end of cooking, a lot of broth is obtained in the bag. I make meat sous vide once a week, the taste and appearance are completely satisfactory, but the presence of broth confuses. When vacuuming, how many ml of broth is obtained in a bag per kg of meat? Or is there no room for him at all?

When vacuuming, how many ml of broth is obtained in a bag per kg of meat?

Zhenya, it all depends on meat: more from ice cream, little from fresh (literally 20-50ml from 800-1000g). The evacuator is certainly a thing! It is generally needed - fruits, vegetables, mushrooms, berries, meat should be vacuumized before freezing (and there is less space, and the preservation is much better). Well, for sous vide, sausages, hams ...

Girls, please tell me. I bought today a piece of frozen catfish (800 gr. The piece is wide, about 1-1.5 cm thick). My dream is to cook her sous vide in dd2. How would you cook it? How many and what seasonings, ordinary or nitrite salt, how much salt, what temperature, how long to cook, etc.? The fish seems to be watery, can there be any other features of its preparation?

Thanks in advance for your answers.

[Dmitriy]

Dmitriy, here is Masha did. I did the same cod. If the fish is very watery, put it in a colander and let the excess liquid drain. But in general, this is not a hindrance. The sous vide fish is amazing.

[Webmaestro]

Webmaestro,
The catfish crawls away if cooked immediately or cut into small pieces. In Murmansk, I bought raw and frozen. Chilled keeps its appearance better. And cook in large pieces, it is better not to cut on fillets.

In general, I add any sea fish for several hours so that the pulp becomes elastic. Try before you cook.

[gala10]

gala10, salmon is not the option. The fish is watery in the sense that it gives off a lot of liquid during cooking. Can anyone have a real experience of cooking catfish?

mur_myau, thanks, I'll add it in advance! We don't have a chilled one

but this option?

Dorado (Su-Vid Steba SV-1) (Masinen)

Cooked Soo-saw))) in the pro-cook package.
I didn’t like it - the juice was all in the package, not in the meat ... the meat itself is not tough - but you cannot call it "melting" ...

As for the ham, I'll try again later, which recipe to try first ...

And now I ask you to check:
Pork tenderloin. Gram ... some kind of 450. Stuffed with garlic. Spices: salt, black pepper, mustard (grain) and a little adjichka for the smell and spice.
All this stuff is in vacuum, in water at 63C for ... while for 5 hours. Question: isn't t and (or) C too much?

And now I ask you to check:

It should have been kept in marinade (salting) for at least a few hours, preferably more than a day. 63 * C is normal, the time is 2.5-3 hours. If I put it in warm water, then 2.5 hours, if at room temperature - 3 hours (30 minutes for heating).

I got water 57 C.
The diameter of the piece is about 5-6 cm ... we can already saturate the marinade + when stuffing with garlic - deep cuts ...
... did not think about pickling, of course ...

The diameter of the piece is about 5-6 cm.

5-6 cm 3 hours will be done. Then cool for 8 hours and then you can cut it.

Then cool for 8 hours and then you can cut it.

Why not in cold water with ice and on the table?

[Aris111]

Aris111, Then you need to reduce the temperature for lamb to 60 gr. It does not depend on time)

And you always need to look not by weight, but by the thickness of the piece)

Why not in cold water with ice and on the table?

you can, but they do it when you are not going to eat meat

collagen will not set, there will be just fibers. Here, see the result here, just a notch 5cm in diameter.

1. Under the link, is she so beautiful because of nitrite?
2. In the refrigerator, put the sealed in a bag or can you unpack it? (well, hozza, it's faster to try a bit)

If you are not going to eat, then you do not need to open it.

1. Yeah. Salt + nitrite (50/50) total weight 20g per kg of meat + spices (garlic, chili, black pepper, ready-made mustard) +1 tsp. Sahara.
2.Cool in water for 20-30 minutes, put everything in the refrigerator sealed. When you get it, everything will be smooth, juicy and elastic.

[Linadoc]

Linadocon the contrary, it must be sharply cooled in order to put it away for storage.
And if you eat right away, then you just need to let it cool, but this is done so that the meat does not release the juice, because in a hot state during cutting all the remaining juice will leave the meat, but in a cooled state or just warm, this will not happen,

1. Juice ... a full package of juice ... and it is separate from the meat !!!!
2. Garlic, bastard, turned green !!!!!

1.the meat is pumped up with phosphates and carrageenan
2. young, grated garlic always turns green at T = 45-80 * C.

1. Why swear at once with terrible words ...
2. Garlic turns green due to oxidation, but as a catalyst, just degrees ... and in a package of vacuum ???

1 ..... then immediately 2.
2. there is just a chemical enzymatic decomposition reaction without oxidation.

Damn, the words are getting worse and worse.
In general, the question is different: how to push the juice back into the meat? And collect the enzymatic decomposition back?


Well, or how to prevent STE business in the future?
...

And so the poet's soul could not stand it ...
The meat lay in the refrigerator for 2-3 hours (I did not detect it), after which it was opened and tasted.
Summary:
The consistency is very close to the soufflé !!! But it does not creep. Mouth melts in your mouth. Color is just a sight for sore eyes! This is what he strove for.
To all the assistants-advisers - just a bow in the belt (and, of course, for packing some beautiful ficuses)
As for the taste, there is still work to be done ... Salt is not enough, garlic is too much. But it's a matter of practice

Now a question that arose after the tasting:
Storage? Will the little piece be kept wet (in its own juice)? Will it turn sour quickly?

[Aris111]

Will the little piece be kept wet (in its own juice)? Will it turn sour quickly?

Aris111, if you do not open the package, it is stored for a long time in the refrigerator (I had it for 10 days). And if it is opened, then it is necessary to eat it as soon as possible.

I'm all about my catfish A piece of 1-1.5 cm thick, how much to cook it, what temperature should it be?

[Dmitriy]

Dmitriy, for fish you need 53-55g no more)