Su-Vid and all the subtleties of technology

Sveta, very beautiful meat! The structure is so smooth, dense! So after a good marinade and cut to the table for guests!

So I thought yesterday that you can play such roulettes too !! As I try to write, I'm still picking up the recipe!

Oh roll, yes, it will work out super) I would cook meat !! We need to find a recipe !!

I also thought about throwing it, but here sous-vid in Steba's pressure cooker, and there in sous-vid Steba sV-1.
I don't even know which is better)

Masha, can’t you arrange the 2 best recipes for the Shteba pressure cooker in the "recipes" sections? And then everyone writes and writes how cool it is to do sous-vide in Shtebe, but no one has laid out the step-by-step recipe. But many teapots (like me) climb here, who do not understand at all how, what and in what sequence.

Masha, can’t you arrange the 2 best recipes for the Shteba pressure cooker in the "recipes" sections? And then everyone writes and writes how cool it is to make a sous-vide in Shtebe, but no one has laid out the step-by-step recipe. But many teapots (like me) climb here, who do not understand at all how, what and in what sequence.

Laris, I felt ashamed
Lay out my turkey tonight

Here, let the authors make the recipe))
Tanyusha let him make his meat)
Did Marina make a sous vide recipe in the staff or not?

Laris, I felt ashamed
Lay out my turkey tonight

Svetochka, I will be very, very grateful. And the girls from my team too. And then they ask me what's what, and I don't articulate something to them.
And the cutlets turned out wonderful.

Sveta, very beautiful meat! The structure is so smooth and dense! So after a good marinade and cut into the table for guests!

Yes, Marin, it is both dense and juicy at the same time, especially when you consider that I do not like breast at all, except for duck, and this one just surprised me!

Svetochka, I will be very, very grateful. And the girls from my team too. And then they ask me what's what, and I don't articulate something to them.
And the cutlets turned out wonderful.

Larisa, they are cool, really, really juicy, tender, the youngest is a special connoisseur of cutlets, she will be happy!
I will definitely post the turkey recipe today, only later, the older one calls for money to spend

Girls, everything is so bitter here according to the sous-vid technology. And poke my nose, please, where can I read about the safety of cooking meat in this way? Scary, however, but I really want to try

Masha, can’t you arrange the 2 best recipes for the Shteba pressure cooker in the "recipes" sections? And then everyone writes and writes how cool it is to make a sous-vide in Shtebe, but no one has laid out the step-by-step recipe. But many teapots (like me) climb here, who do not understand at all how, what and in what sequence.

Larissa, maybe not the best, but I laid out the beef here recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=305150.0

Girls, everything is so bitter with sous-vid technology. And poke my nose, please, where can I read about the safety of cooking meat in this way? Scary, however, but I really want to try

Here

Subtracted:

Salmonella can survive for a week outside a living organism. They can be stored in dried excrement for more than 2.5 years. Ultraviolet radiation and heat hastens their death, they die:

- when heated to 55 ° C (131 ° F) in an hour and a half
- at 60 ° C (140 ° F) for 12 minutes
- at 70 ° С - 10 minutes
- at 75 ° С - 5 minutes

Salmonella does not die when frozen.

[sous-vid]

girls who type sous-vid did, maybe someone did without vacuum bags? do you need to pour water? and how much? .. also want to make a cut))))

[sous-vid]

girls who type sous-vid did, maybe someone did without vacuum bags? do you need to pour water? and how much? .. also want to make a cut))))

Raduga, I also made a turkey like sous-vid, not in a vacuum bag, but in a simple cellophane bag, having removed the air from it under water, look at the recipe, if interested, I described everything there in detail, if something is not clear, ask, I will answer.

Here is a link to a turkey roll with cheese by Su technology. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=309332.0

In this topic, we will discuss the technology of making sous vide.
Since so many people are carried away by cooking in the Shteba pressure cooker using this technology and questions arise, all discussions will be in this topic.

I was also making a chicken fillet roll + dried apricots + cheese. The technology is the same as for the turkey roll (shown above).



Now, if you compare both rolls, then the turkey is drier than the chicken fillet. Chicken roll is soft, juicy, dryness is not felt at all.

Marin, you definitely fed your own))
Well done!! Now I understand why your husband won't let you go anywhere)) is afraid that such a treasure will be stolen))

Marin, you definitely fed your own))
Well done!! Now I understand why your husband won't let you go anywhere)) is afraid that such a treasure will be stolen))

I made fun! And then I thought that the children were overwhelming him, but it turns out everything is very simple - he does not want to share, he is afraid to be left without tasty things !!! And to be honest, but secretly, this is the laziest treasure ... There is a huge ironing of the linen, and I can't iron it when (not hunting) I find something to do in the kitchen, let's just say an excuse ... ...

It became very interesting for me to cook! Somehow life has become more and more diverse ...

Hello everyone! I've been reading you on the forum for a long time, you are all like family to me! I want to tell you about my experiments sous vide in a pressure cooker, I also cooked chicken breast for 75 grams. 4 tsp, pork carbonate 68 g 6 tsp, pork belly 65 g. 8 hours, pasteurized eggs for homemade mayonnaise at 57 grams. 25 minutes, boiled eggs at 65 grams. 1h 30min, for salad, steep eggs for 80g 20min Everything turned out delicious.

Regarding the temperature on the display, I can say that it differs from the temperature of the contents inside the bowl in the pressure cooker, measured repeatedly with a temperature probe for meat from the whirlpool oven. The probe consists of a steel spoke with a long heat-resistant thin wire, which is attached to the case with a display, operates on a finger-type battery, the measurement accuracy is 1 g, measures from 0 to 130 g. I measured my temperature - showed 36 grams. When cooking in a container by suvid, I placed the temperature probe in water inside the bowl next to the bag with the product, closed the lid, since the wire of the temperature probe is thin, and the program works without putting pressure on, and monitored the temperature.

So, I declare with full responsibility that as soon as the contents of the bowl warms up to the set temperature, after that, whatever was displayed on the board at the head, what the display at the temperature probe showed clearly corresponded to the set temperature, sometimes there was a deviation of 1 degree, and no more, and not for long !!! So the shtebik in German accurately keeps the temperature with an accuracy of 1 degree! By the way, I carried out the same measurements in the brand 502: in the manual mode, the temperature jumps plus or minus with an accuracy of 5 grams, which corresponds to the step of setting the temperature, but in the yogurt mode, the temperature of 40 degrees is kept in reinforced concrete all the time.

Thanks for the information. Very helpful.
I also took measurements, but I had to open the lid and measure the contents of the bowl with a temperature probe. But the experiment showed that Shteba keeps the temperature exactly)

Our Tanyulya shot a very interesting video)
I decided to post in this thread.
🔗

Hi there. Girls, tell me, pliz, pork 60 gr. can i do?

Put Zhen on the next value that you have))

Next 80 or heating 75))

Then cook for 60 gr.

Thank you, Masha. I understand that even at 60 all unnecessary will be killed. Do you need time, probably 5-6 hours, or more?

It depends on which piece. If you will make small pieces, then 2 hours will be enough.

No, I have a piece of about a kilogram, 5x5x20 cm. Somewhere like that.

Well then, 4-5 hours.

I made 60 gr pork yesterday. 5 hours and cooled in a bowl. Very juicy! The husband also noted that it was much juicier than it usually turned out. He said to do so again, and this is the most important assessment.

So I bought grainy mustard on the weekend, and here is a Turkey Thigh for 2 hours at 70 gr.

I also smeared the pork with granular mustard and stuffed it with garlic

Imagine my surprise, my daughter told me that she had read how suvid is cooked using technology in ..... Dishwasher
I just have 65 * there, but it would not have occurred to me.

Lerele, this is cool !! Can you imagine how much meat you can stuff there !!!
Also an option for sous vide)

I wonder what it looks like? Is a piece of meat in a vacuum bag and is being poured over it with a jet of water under pressure?

Lerele, this is cool !! Can you imagine how much meat you can stuff there !!!

So there is no drain gobble up master it!

It's interesting, there was something like a program on TV and there they just showed how the fish was cooked in the Dishwasher, after wrapping it in foil!

Jokes as a joke, but seriously, it probably is not profitable.
It seems to me that a dishwasher eats a lot of electricity, much more than a saucepan.
If only together with dishes in dirty water, bue ...

Here's a fish turned out:



The recipe is here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=320633.0

What fish? How much did you do? At what temperature? How does it taste? And then I also have salmon in the near future

What fish? How much did you do? At what temperature? How does it taste? And then I also have salmon in the near future

Answered above

Can't you cook in a water bath?

What is. Vacuum caps and air evacuation device. There is an idea to put meat in a jar, evacuate the air and cook at 80C for three hours. Will it be a full-fledged suvid or not?

PS Is the new "shredder" (sausage maker) from Tescoma also suvid? Or not?
There, in the manual, the picture says cooking at 80C for 3 hours. The product is sealed in a mold.

Maybe such a thing will do too?

Imagine my surprise, my daughter told me that she had read how suvid is cooked using technology in ..... Dishwasher
I just have 65 * there, but it would not have occurred to me.

Stunned! How inventive our people are.
By the way, I seem to have read that you can wash fruits and vegetables in the dishwasher.

Boiled will turn out. The temperature is quite high, and the programs last at least an hour. There is an express train, but the temperature is higher there.

Well, virgins, at least don't go to the forum! Yesterday I looked in "for a minute" and saw a new term for me "sous vid". Guess three times what I did today? In the morning rushed to Miratorg. They sell all kinds of meats in vacuum packaging with various marinades. Actually, I am totally against all these store-bought marinades, but this is called "itching"! Now I'm cooking in Ourson for 65 grams. a lump of carbonate.
We will try tomorrow. If the result is pleasing, then you will have to buy a vacuum cleaner first. And my Santa Claus thinks that he has already bought all the gifts

Alla, I think she will like it and you will remember our friendly ranks!

[Chicken fashion]

Baum + Whiteman, a New York-based restaurant consulting firm, unveils its predictions
regarding the main trends in the field of gastronomy in 2014.

I will write only one trend related to the topic topic.

Chicken fashion
The new trend is chicken competing with the best steaks. Chicken is no longer considered a budget option and is firmly established on fine dining restaurants. The chicken is prepared using the Sous Vide technology, served with foie gras, quail eggs and black figs, raising the level of poultry dishes to gourmet cuisine.

yes, Sous Vide technology has done its job! poultry meat becomes juicy and tasty! you look. so after a while the bird will rise in price

For those who want to taste sous vide and have not bought a vacuum sealer yet, but have already bought a Steba pressure cooker, I suggest ...MIRATORG company produces various semi-finished products for baking in the oven already in vacuum packaging. I saw at the Crossroads, Atak and the Miratorg brand store. The same package can be prepared in the Steba DD1 pressure cooker using the "Heating" program

By the way, a very good idea. I saw meat in the Metro in a vacuum from Miratorg.

Miratorgovskoe meat is good. I wonder, but what about the marinade?