Su-Vid and all the subtleties of technology

[Dmitriy]

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

Dorado, you kind of cooked at 60 grams. What time is it? Don't need nitrite salt?

No, it is not needed.
I was afraid then to cook at such a low temperature))

[Maria]

Maria, what time is it? Sorry for the importunity. Is 6 hours enough? Or 2 is enough

[Dmitriy]

Dmitriy, I think 1.5 hours is enough)

[Maria]

Maria, Thank you! Tomorrow we will try

Listen, I'm confused: should I cool after 2-3 hours of sous-vision, or can I leave to cool in this water? I ask because I have vacuumized the liver with beef and chicken breasts. I wanted to put it in the night, but it turned out that so much time was not needed for the liver (I did not study the materiel well). Now all doubts ...

should it be cooled after 2-3 hours sous-vision or can it be left to cool in this water?

Anh, I did this and that. I don't see much difference. I understand that I am not a gourmet. But it tastes good to me anyway.

I just tasted the liver -. Left to cool until morning.

Girls, if you are not going to eat meat, then it must be cooled, those do shock cooling!
If you are going to eat, then let the mask just cool down a little and you can eat.

Mashun, thanks, now I understand. This is just to put it in the refrigerator quickly, right?

Galya, this is so that anaerobic bacteria do not begin to develop in the "canned" meat in the warmth, which, if stored for a long time, can lead to poisoning. So Baldwin writes.

[Larissa]

Larissa,

in the "canned" meat in the warmth, anaerobic bacteria did not begin to develop, which, if stored for a long time, can lead to poisoning.

Got it, thanks! This means that "shock therapy" is nevertheless necessary.

"shock therapy" is necessary

For long-term storage!

[Aris111]

Aris111so that the meat does not lose juices, it is pre-salted with wet brine for 24 hours in a refrigerator with spices, you have written everything correctly. Salt retains water-moisture. Nitritka gives a beautiful pink color and a ham flavor. And protects against botulism during long cooking at low temperatures.

And garlic, if it is as dear to you as the taste, is added to the souvid only dried or fried, since garlic gives off its aroma and remains safe and does not spoil meat, only at high temperatures from 80 degrees and above.

And you need to be careful with spices, add a minimum, as they can also spoil the meat, the aromas do not evaporate in the package and sound loud, drowning out the natural taste of the meat. Sometimes it is simply not possible to eat if you overdo it.

Girls, can you please tell me how to make a steak?
I looked in German vidko, so there the guy cooked meat for only 1 hour, and then fried it on both sides.
It seems to me that this time is not enough. He made the meat, in my opinion, raw.

[Marina22]

Marina22, he also made a beef stack, so there should be a pink color inside, as if raw)
This is probably medium rare or with blood.

Do beef for 57 grams for about 1-1.5 hours
and pork at 63 degrees is the same time

[Masinen]

Masinen, Mashenka, thank you very much, it's nice to talk to you. I am pleased to watch your videos.
I can cook in a multicooker, my dex is 60 and the temperature is only 60 degrees, 80 degrees, etc.
Then, probably by 60 and increase the time? I would like to be average, I don’t want blood.
Today I specially bought 2 pieces of beef.

For beef 60 gr and you get a good roast)
Set the time for 1.5 hours if you are afraid that there will be no go)
And heat the water first, and then put the meat)

And thank you for the nice words

[Masinen]

Masinen, thank you, Mashenka, great, so I will.
Then I will report

[Masinen,]

Masinen, Mashenka, here's a report. It didn't work out at all. Probably she did something wrong.
At first I briefly fried on both sides, then vacuumized for 1.5 hours and 60 grams.
Then again in a hot skillet, very short, to get a beautiful crust.

[Marina]

Marinayou have a great steak! if it was gray inside, then it wouldn't be the same)
Super!

Thank you, Mashun
Here's another chicken breast cooked. Without marinade, just add salt, pepper a little ground coriander on top and vacuum. 60 grams for 4 hours.

[Marina22]

Marina22, I also like to just salt and that's it)
The time can be reduced to 2.5 hours))

I read while at the beginning of the topic.
Watched the video: Sous-Vide Chicken Breast, Sous-Vide Turkey Breast, ...
Is it possible / necessary to additionally inject the product with lemon juice? Or is it a juicy and soft product without it?
In order not to overdo it, do not get "gruel".
Thank you

[Iskatel-X]

Iskatel-X, I have done so far only chicken breast, 2 times. So no lemon juice at all.
I don’t know about the turkey, I didn’t.

I did turkey. Pretreated with vodka. But this is not necessary at all. It already turns out juicy and soft. No lemon juice needed. And it's good without him.

And I was making turkey

Turkey fillet with Bechamel sauce (Sous-Vid Steba SV-1) (Masinen)

Watched the video: Sous-Vide Chicken Breast
In the recipe - boiled in a Teflon bowl.
You can cook in a stainless steel bowl, is there no difference? Will the package not burn / stick?
For 2 breasts - how much water should you pour? ~ 2 liters?
Thank you

[Iskatel-X]

Iskatel-X, can in any cooking.
Water is needed for the package to sink)

[Maria]

Maria

Water is needed for the package to sink

It's clear.
It will float up, and the water will evaporate (not much at 60 degrees, but it will evaporate), you need to pour it into the supply.
And water under the bag is needed.
On the lattice - it will turn out high. In the video - no bars.
Thank you

[Iskatel-X]

Iskatel-X, place the grate on top of the bag and nothing will float)
and the water won't evaporate, don't worry)
pour 2 liters.

Girls, where was our topic, where is the time for cooking different products using the sous-vide technology? I remember what I saw, but I can't find it.

Ksyusha, you are probably a table from this post looking for?

Galya, thank you, this one.)

Mashenka, I also made a pork sous vid's neck. I don't have a vacuum, I salted it, pepper it, added rosemary, wrapped it tightly with cling film and in a multicooker on a 60 * multi-cooker for 4 hours. I cooled down in a slow cooker until morning, and in the morning I put it in the refrigerator. The next day I tried it, so yummy! My son cut off half, says it flew away very quickly. Thanks for the wonderful recipe and technology!

Good day! After reading the topic, I was a little upset. As far as I understand, for sous-vid, the accuracy of maintaining the temperature is important. It turns out that my DD2 will handle this badly. I took it on account of the sous-vide. Do you really have to take another sous-vidnitsa? There is simply NO more space!
Dear Maria! Have you tried cooking (meat from one batch) in DD1.2 and in sous vidnitsa?
Is there a big difference in taste? Gourmet i however

[Alexander]

Alexander, good morning)
Why did you decide that your DD2 does not keep the temperature?

Well, everyone writes (and I can see it myself) that the temperature jumps around 5 degrees, which is kind of bad. Someone wrote that these races would ruin the meat ... it's clear we are talking about su vid

That is, jumps of 5 degrees back and forth will ditch the meat.

I found it. even even came across on this topic.

[Alexander]

Alexander, well, Comrade Penka, madam is very specific.
Honestly, I did not see a jump of five degrees there. +/- 2 may be fine, because the multicooker is ten.

And two degrees is permissible for sous-vid, but no more.

so I cooked in DD1 and there is a video

Rump steak (veal steak) using Sous-Vide technology (Masinen)

Good day! The pike perch should fail. What recipe would you recommend. (temperature and time)

[Alexander]

Alexander, since this is a river fish, then I would not put less than 57 grams.
Max 60, no more, either
But on the sea, you can put 55.

Well, everyone writes (and I can see it myself) that the temperature jumps around 5 degrees, which is kind of bad. Someone wrote that these races would ruin the meat ... it's clear we are talking about su vid

frankly, I don’t know why the temperature readings on the Shteba’s display change quite a lot, there are no jumps inside it. I cooked both meat and sour cream with a thermometer in the bowl - after the temperature settles, it changes only when the lid is removed for a long time. It may fall a couple of degrees. Accordingly, it can gain a couple of degrees after the lid is returned to its place.
At the same time, on the display, indeed, a run up to 5C can be.

I would not put less than 57 grams.

Thank you very much Maria! And the time? What herbs and spices would you recommend?

At the same time, on the display, indeed, a run up to 5C

Thanks, figured it out, thanks to Maria for the test!

[Alexander]

Alexander, we look at the time plate in the Su-vid topic, and the first post.
We measure the thickness of the fish and calculate the time, plus 30 minutes for heating.
Product thickness is important, not length)

[kolsasha]

kolsasha, if you have never cooked or ate steaks and do not like low roast (meat pink or with blood), then the DD steak will be NORMAL for you. You will have delicious meat without pretensions and attempts. Something tasty was cooked, well, thank God.
Many do not need more.

If you ate steaks, and the meat color and taste are important to you, and you like to experiment. That DD is certainly not the device for suvid, but a demo version.
2-5 degrees for steaks is a different roast and a different color of meat and taste.
The manufacturer did not guarantee the exact temperature for DD, the instructions are silent about this. And for the sous-vide device there is a guarantee. The scoreboard on DD shows anything, just not the temperature inside)) You can ignore it.

Masinen, thanks for madama and comrade

[Foam]

Foam, well, I respectfully)))

That DD is certainly not the device for suvid, but a demo version.

Well, figs with him! I already know how to fry steaks perfectly, moreover, any roasting and I rarely make mistakes. From technique - good frying pan and finger as a sensitive device
But this is not the problem, you can learn to fry steaks well and a monkey can be taught, but finding healthy beef is another problem - a butcher's friend, meat for steaks is not rare, even for medium it happens no more than 10 times a year. And slaughter 2 times a week .. Such a small example, for children I make stew (there is a very good autoclave) at the end of May I ordered beef for the next portion, I took the meat at the end of September ... that's it. And one more thing 5-10 years ago I fermented beef for steaks for 20 days, and now the deadline is 5-10 days, then signs of spoilage appear. Something like this.
Be careful when buying meat. Take from familiar butchers.

I didn’t even suspect a week ago that I needed an evacuator and a suvidnitsa .. last Saturday I took a difficult one to a "cook" seminar in one pretty decent restaurant. Well, that's all. Duck breast, first fried on all sides. Then it was packed in a vacuum and for an hour at about 65 degrees in a suvidnice. Of the seasonings, only salt .. Well, then the sauce for the duck (on a dark basic sauce, red wine, thyme, black elderberry juice, bay leaf, salt, sugar) - deliciously obscene. But the song is not even about that.
And about compact suvidnitsa. More specifically, about this

🔗

There are a lot of reviews, and it looks like they are good. It costs less than Shteba. Where is the catch? Less powerful? How important is it if the pot is not too large?
Mercy in advance!