Su-Vid and all the subtleties of technology

And here's the catch:: spiteful: The device is not designed for our 220 volts. The 220 volt option costs 2 times more at once
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although the manufacturer itself does not have such a price difference
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They completely confused me, I have to go to sleep ...

[Franky]

Franky, something expensive, 400 bucks for it. And in appearance it does not inspire confidence. Like a blender's leg.

Maybe look more seriously?

[kolsasha]

kolsasha, is this meat strange? I am in doubt now ..... Oh; -D you can sous-see birds and ..... Domestic pears.

[Loksa]

Loksa, Ksanka, have you seen it yet ?.

I saw boneless chicken thighs yesterday ... at 65 degrees 5 hours ... (I added half an hour for heating) .. I marinated with Timkin's marinade .. I really liked it .. so I saw pork chop in the same marinade at night .. not tried again ... but did 8 hours at 60 degrees ...
Everything, reported ...

[Vinokurova]

Vinokurova, Len I have no magic device. Dream current!

Len I have no magic device.

Which one ?. My first experiments in general in heated cartoons were ... a thermometer in the boiler and I go looking after, I level the temperature ...
Specifically, I still don’t have a saucer ... I, too, dream .. about a staff ... but I cannot afford it now ... now I cook in a brandyushka on manual mode ... chicken breasts in orange jam ... and what a fish ... and Lariskin's shank .. mmmmmmmm ... you brains, smart ... maybe you can somehow contrive a thread?

[AlenKa]

AlenKa, listen, and not many five hours? For thighs without bones and 2x is enough.

[AlenKa]

AlenKa, listen, and not many five hours? For thighs without bones and 2x is enough.

Mash, I did it according to the program .., I downloaded the type of tables. ,, it turned out very much ... and, you understand, there was more than one thigh lying there .. and a kilogram ... and I'm not particularly sure about the temperature ... , it doesn't match very well ...
Marus, it turned out well ... the result suited me ... anyway, everyone selects for himself the time and temperature ... that's how I did it, I really liked it .. I wrote how I did ... I think, always I will do so ...

[AlenKa]

AlenKa, so I don't mind))
just assumed, by the way, the chicken thighs still did it, so my gap needs to be filled!

[AlenKa]

AlenKa, so I don't mind))
just assumed, by the way, chicken thighs still did it, so my gap needs to be filled!

Oh how !. haven't tried it yet? and they are so delicate! try it ... by the way, the table (in English) does not say what with bones and what without ... maybe with bones it was necessary to cook so much .. but I'm not a guru, I am by trial and error)) ) well, to avoid mistakes for sure ...
Well, you will try and write anyway .. and I'll read it and think about it ..)))

[Vinokurova]

Vinokurova, Alain, I don't have a vacuum cleaner yet. I tried it a couple of times in bags, but this fuss with bags did not pinch me, and this is ..... meat with jam, pineapples, and izhe-: -X me not very much. I like spicy more than sweet. Here are pears, broccoli, asparagus-stood in the store satrela on it and left-kapetsnaya price, you need to find import substitution. Well, I would have seen funny products

Girls, for the first time today I made a ham by the Su-Vid method. The question is, liquid was released in the package, so decently. I chilled it in cold water and now put it in the refrigerator until tomorrow, I haven't opened anything yet, it's even scary somehow ... So about the liquid, should it be formed and in what quantity? Or did I do something wrong?

[Oksana]

Oksana
Everything is correct.

liquid, it should be formed and in what quantity?

Depends on the type of meat: ham, carbonate, neck, ...
From the manufacturer, market / store, etc.
Drain the liquid. Turns / Freezes into jelly - peel off with a knife, or something else.
Eat meat!
Cook the next, and eat again.

[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

I liked how the catfish cooked after a salt aquarium))) I kept it thawed in a salt solution ... nothing crawled and the fish was quite elastic !.

[Oksana]

Girls, for the first time today I made a ham by the Su-Vid method. The question is, liquid was released in the package, so decently. I chilled it in cold water and now put it in the refrigerator until tomorrow, I haven't opened anything yet, it's even scary somehow ... So about the liquid, should it be formed and in what quantity? Or did I do something wrong?

Today I prepared a shank according to Larisa dopleta's recipe ... the liquid, of course, was formed .. there is just enough of it to cover the meat taken from the shank ... in short, tomorrow I will have a jellied meat))) delicious !.

Oksana
Everything is correct. Depends on the type of meat: ham, carbonate, neck, ...
From the manufacturer, market / store, etc.
Drain the liquid. Turns / Freezes into jelly - peel off with a knife, or something else.
Eat meat!
Cook the next, and eat again.

It's interesting, when you cook meat for soup, how can you determine in the broth whether to pour half a saucepan or a quarter? or, for example, jellied meat ?.
Therefore, I can not understand in any way why it is necessary to throw out the jelly?

By the way, catfish is a topic if it does not spread out (like in a frying pan). Haven't cooked it for a thousand years.
And I saw chum salmon here. I liked it too.

Anh, did not creep ... only in a solution of salt must be held ... I then fried the sales in creamy mamla until beautiful gilding

If interested, for half a liter of water, 2 tablespoons of salt and 1 tablespoon of sugar
It was enough to hold it for half an hour, but I spun and overexposed ...

Anh, did not creep ... only in a solution of salt must be held ... I then fried the sales in creamy mamla until beautiful gilding

If interested, for half a liter of water, 2 tablespoons of salt and 1 tablespoon of sugar
It was enough to hold it for half an hour, but I spun and overexposed ...

What is the weight of the piece? I use such an amount of salt-sugar when dry salting 1 kg of red fish and meat in the manufacture of basturma.

What is the weight of the piece? I use such an amount of salt-sugar when dry salting 1 kg of red fish and meat in the manufacture of basturma.

An 'for a piece of 400 grams ... but this is a pickle !. and she only swims for half an hour ...
Well, I'm not campaigning ... I just remembered that I did so and the fish behaved with dignity !.

An 'for a piece of 400 grams ... but this is a pickle !. and she only swims for half an hour ...
Well, I'm not campaigning ... I just remembered that I did so and the fish behaved with dignity !.

And it's very good that you share

And it's very good that you share

Yeah .. the current fish was eaten a long time ago

Girls, help plizzzz, I give up! Can't find sous vide tomatoes and cucumbers, where do they live ??

[Oksana]

Oksana, they're not sous-vid, they're just salty in a vacuum. Here on this principle.

From such a handsome man, sous-saw a breast today, tried 3 pieces for a sample. Taste a fairy tale! Now I have put 4 more pieces for children. Only salt and some spices. The only thing that upset was a little juice.

[Alexander]

Alexander, Juice always appears, sometimes a little, and sometimes a lot.

Juice always appears, sometimes a little, and sometimes a lot

Thank you Maria! Next time I want to try to evacuate 2 pieces - throw one into cold water and the other when the multicooker enters the mode. Then I will compare where the juice will be less. I think that there should be no juice with good homemade meat!

[Alexander]

Alexander, I think so too, only where to get good meat))

Everything you buy gives a lot of juice.

gives a lot of juice

I read this version - “large changes in temperature during the cooking process lead to compression and stretching of the meat fibers, which leads to squeezing out the juice. This explains the need for accurate temperature control.
It is hinted that "cool devices" have an accuracy of maintaining from 0.1-0.5 degrees, not because the taste of meat cooked at 57.0 and meat cooked at 57.5 will differ greatly in taste, but, as it were, will prevent "temperature deformation "to keep the meat juicy.

[Alexander]

Alexander, may be. My juice stands out even in the suvidnitsa. Although it is more accurate in temperature.
Honestly, I myself am interested in what a lot of juice is formed.
Maybe put in cold water. Although, How many times have observed, then all the cooks put in heated water.

[Alexander]

I read this version - “large changes in temperature during the cooking process lead to compression and stretching of the meat fibers, which leads to squeezing out the juice. This explains the need for accurate temperature control.
It is hinted that "cool devices" have an accuracy of maintaining from 0.1-0.5 degrees, not because the taste of meat cooked at 57.0 and meat cooked at 57.5 will differ greatly in taste, but, as it were, will prevent "temperature deformation "to keep the meat juicy.

Here ... great ... I like this version very much ... I need to save so that the meat does not have stress ... at least it is clear where the juice comes from ...

Alexander, may be. My juice stands out even in the suvidnitsa. Although it is more accurate in temperature.
Honestly, I am the most interesting from chegomny juice is formed.
Maybe put in cold water. Although, How many times have observed, then all the cooks put in heated water.

It's a pity, I have everything cooked ... I would try to make from a cold shelf and also from a warm ... bad luck, there is no piece of raw meat (((

[AlenKa]

AlenKa, this is only a version)))

[AlenKa]

AlenKa, this is only a version)))

Marus, I want any suvidnitsa, but the prices, of course, are too high !.
I really think, if everything is so bad, I'll buy sv1, but I'm afraid the cup there is very small ... on the other hand, sv2 is twice as expensive, and the volume is not twice as good)))
In short, I don’t know ... all my thoughts ...

I also hinted to my husband about a New Year's gift for the Snow Maiden, though I want the smallest one, 6 liters.

buy sv1

Maybe not worth it?
- there is NO water circulation! Very bad.
- accuracy of temperature maintenance + -1C. almost like DD1 / DD2.
- small bowl 6 l. like dd2 xl.

[Alexander]

Alexanderwhy small?
The bowl is not at all small, but even very!
A good starting point, which is better?

The bowl is removable, which is very convenient.

Anyway, good and reliable.

A good starting point, which is better?

If you already have a DD2 XL staff! there is no point in buying sv1. If there is neither one nor the other, then it is better to take DD2 xl. Since DD is just as bad a dish, it is also a good slow cooker.
Sv1 does not mix water! Which makes her a bad default sage. Of course, you can hope for natural convection, until you get a not very high-quality piece of meat that does not heat up well, in some place ...

Which makes her a bad default sage.

I don't agree and that's it)

I have such a sage. And everything in her is good. Everything always worked out great and never let me down.

In Shteba I don't cook suvid, because, because))
I do it sometimes when there is no suvidnitsa at hand.
I have already said that the meat turns out to be more tender from the suvidnitsa, because the temperature control is more accurate.
We clarified this question with the manufacturer, those with the Germans.
And they confirmed that the sensors are different in the Steba pressure cooker and in the SV1 pressure cooker.
That's it)

Wow, this debate has flared up)))

I think you need to really look at things)

Suvidnitsa with circulation is expensive, starting from 15 thousand.
For example, why buy it for that kind of money, if a person has started trying sous vide and does not know whether he will cook using this technology all the time or not.
And there are gourmets, for whom every 0.5 degree is important, then Yes, maybe it's worth buying an expensive model.
That's all)

Suvidnitsa with circulation is expensive, starting from 15 thousand.

And Shteba DD2 xl costs 5937 rubles and cooks sous vide only slightly worse, and everything else is fine!
Maria! You know as well as I do that sous vide dishes require a very serious approach both to the quality of meat and to the equipment. If you want sous vide, buy quality products and suvidnitsy starting at least with SV2 and further down the list. But not sv1.
I respect you very much and would not like to argue with you, I just expressed my opinion.

[Alexander]

Alexander, I don't have SV2 yet and I can't compare with SV1))

Do you know that half of the forum prepares sous vide in multicooker with an error of five degrees or more and happy!
Do you understand what I want to say?
I think it's better to buy SV1 and cook with an error of 1 g)

And not everyone is ready to immediately pay 15 thousand for a suvidnitsa, but want to try this technology.

Okay, I won't argue everything anymore

the floor of the forum prepares sous vide in multicooker with an error of five or more

That's what I meant! Because - SV1 = DD2xl. And then everything is simple - if there is only 10,000 rubles. and you need a multicooker, a pressure cooker, a slow cooker and a sous vid, then this is DD2. And if only su vidnitsa then -SV1.
WORLD?

WORLD!!
Fuuuh ... really agreed

YES! And by the way, soon NEW YEAR Hurray!

Yes, it's straightforward and I can't believe that 2015 has already flown by.
Even sad, somehow

But I am glad that you can plan gifts for the New Year.

Happy everyone !!!
More than a month I have been mastering the technology of sous vid. I decided to share my impressions.
For vegetables as a side dish / asparagus, broccoli, cauliflower, carrots are great. Nothing to add! (Although sous vide meters make cooking vegetables in sous vid questionable)
Meat! It's not all that simple.
The quality of the meat. Only meat of very good quality is good, I would even say ideal. In a sealed package, all the "aromas" of poor animal and poultry maintenance are manifested in all their "glory".
Cooking temperature / 60 degrees for beef is Medium well done with interference, or even Well done! Lots of! Especially if you are planning further roasting.
And alas, it does not solve the need for meat fermentation! Well, maybe it adds 2-3 days.
The problem with the release of juice, I just can't get rid of it even on homemade meat of ideal quality. Maybe you really need super accuracy of temperature maintenance !?
Despite all the above problems, I consider the su vide technology to be excellent! Since I am sure all my problems are the problems of a beginner!
- All of the above is exclusively my opinion. Newbie opinion!
- All of the above applies to cooking in DD2!
Thank you!

[Alexander]

AlexanderThanks for the Newbie opinion! Rarely, who writes in such detail))

Sous-Vide Ham (Steba SV1) (Masinen)

If I toss a shock therapy bag in the snow, will it replace cold water? Of course I won't leave him there for a long time ...

If I toss a shock therapy bag in the snow, will it replace cold water? Of course I won't leave him there for a long time ...

I throw it out the window in winter ...