gala10
Quote: Kolobashka
maybe in this way you can, no one cooked?
I cooked.
kolobashka
gala10, OK! How much did you cook and at what temperature?
Fofochka
gala10
Quote: Kolobashka
How much did you cook and at what temperature?
There is a link to the Dopletin recipe. Everything is exactly according to the recipe.
kolobashka
OK. Sausage in a vacuum bag does not fit in the pot. Can you simulate sous vide in the oven? In a vacuum bag for 65-70 gr.
gala10
Quote: Kolobashka
Can you simulate sous vide in the oven? In a vacuum bag for 65-70 gr.
Barbara, look, here just in the oven. I don't know about the vacuum bag.
Masinen
Quote: Kolobashka
Can you simulate sous vide in the oven?
Can!
kolobashka
Karoch, put it in the oven. 2 sausages in a vacuum, 2 so. I poured water into a baking sheet, but it does not cover all this sausage. So far I have put it on 50 grams. for 2 hours, then for another 2 to 60 I will raise. Fine?
Masinen
So it was possible to put in the oven without water.
Vinokurova
Girls, catch it !.Su-Vid and all the subtleties of technology
gala10
AlenKa, beautiful! Where's the recipe?
Masinen
AlenKa, as always, five-plus!
Vinokurova
Quote: gala10

AlenKa, beautiful! Where's the recipe?
Gal, yes, everything is as usual ... dry ambassador, 48 hours in cold and vacuum, 2 hours on the table, 5 hours at 63 degrees in a suvidnitsa))) 20 minutes in ice water, a day in the refrigerator ..

That's bad - it cooks easily, but takes a long time .. eaten too quickly
Vinokurova
Quote: Masinen

AlenKa, as always, five-plus!
Quote: Masinen

AlenKa, as always, five-plus!
Here, praise girls, eat to your health !.
Su-Vid and all the subtleties of technology
kolobashka
In general, I took out my sausage. The one that itself is so dried, but that in a vacuum has not changed its color and the liquid gurgles there, in the sausage. What is this? Where did the liquid come from?
gala10
Barbara, put it in the refrigerator and the liquid turns to jelly.
Vic odin
Take in the ranks!)))
I got it on the occasion of such a device!
Su-Vid and all the subtleties of technology
The device is very decent! Keeps the temperature excellent! You can control both from the device itself and from a phone under iOS or Android via bluetooth, which is much more convenient !!!
Last night I played with him, drove in different modes. But since the large saucepan was busy (and there was no meat))), I had to drive it in a small pot, 15 cm deep and 20 cm in diameter!))) In such a small volume, the temperature is gaining very quickly, but by 80 -90 degrees very quickly evaporates water to the minimum mark and the device turns off!))
As a result, I bungled two eggs: the first at 64 degrees for an hour - as it was said on the Internet with this preparation, the consistency of yolk and protein is the same, but it turns out to be a mess and I don't really like it!)) Maybe if you put it in macaroons and stir it will be normal!))) The second was cooked at 75 degrees in 15 minutes - here it turned out straight poached egg! Very tasty and straight for me in consistency!
Well, something like this ...))) If you have questions about this device - do not hesitate, ask! I will try to answer!
Chionodox
Oleg, and what kind of apparatus is this? How does it work? More details, pzha. And where to get it?
Vic odin
ChionodoxThis is a submersible sous-vide apparatus, similar to the Steba SV 100 Pro, which attaches to any saucepan and allows you to create sous-vide with very precise temperature control.
It is sold by the American office anovaculinary.com, but in Moscow I could not find it in stores and only caught it on Avito.
Chionodox
Oleg, that is, it is electric. How much it costs? if it `s not a secret
Vic odin
Chionodox. Yes, of course electric!
And of course it costs crazy money!) Like Steba SV 2 - $ 220 or 17t. R.
Chionodox
Vic odin, a little expensive Let's postpone the purchase indefinitely. But I'm glad for you. Good thing. Congratulations
Vic odin
Chionodox, Thank you! We will try to rejoice and enjoy!))
plasmo4ka
Olga, sous vide can also be made in a multicooker with a multi-cook function. I set it to 70 degrees - I get 65 with the lid open, 73-75 with the lid closed (measured with a thermometer). For sous vide and ham, that's what you need.
Chionodox
plasmo4ka, I also cook in a multicooker. I do not have a "multi-cook" mode, I cook on heating. The temperature is kept just around 65 degrees. So for now, this is completely fine with me. I really like the meat cooked using the sous vide technology, and the different ham and rolls ...
plasmo4ka
Olga, similarly
Masinen
Vic odin, Oleg, excellent purchase !! Yes, we have such, Shteba, but he is very expensive.
Congratulations on your purchase !!
Vic odin
The chicken is ripening!))) Then it will be browned on the grill !!!))
Su-Vid and all the subtleties of technology
Helen
something I haven't seen for a long time ...
Ukka
Masinen, Masha, help !!! I, as always, seem to remember, but I forgot ...
Here I got two front pork knuckles from my own pig and I decided to cook them sous-vid, unpack them, take out the bones, put them in a bag in a ham maker and press them in. Is 8 hours enough?
What temperature would you recommend?
Masinen
Ukka, Olya, hi))
Listen, Larisa has a recipe for shank sous-vide, and everyone really likes it, so take it as a basis and cook it)
Ukka
Masha, thank you, dear!
Natusichka
Hello everybody! Now I am the owner of a vacuum sealer, I have a Redmond 021 model.
I'd like to cook using sous vide technology. But I don't have a sous-vid ...
Tell me, is it possible to cook like this in these bags that are sold with the vacuum machine?
Can I use a slow cooker or slow cooker?
In a slow cooker on a low I have a temperature of 70 degrees.
gala10
Quote: Natusichka
sous-vidnitsa ... Tell me, is it possible to cook like this in these bags that are sold with the vacuum machine? Can I use a slow cooker or slow cooker? In a slow cooker on a low I have a temperature of 70 degrees.
For all three questions: IT IS POSSIBLE !!!
Natusichka
Galina, Hurrah!!! Thank you!
And I looked at what the girls cook at lower temperatures and doubted ...
Masinen
Natusichka, the main thing is that the temperature rises above 70 gr.
Natusichka
Is it possible, if it rises, to periodically open the lid?
Well, what can you do, while so ..
dopleta
Can.
Natusichka
Well, that's it !!!!! Now I'm on a horse!
What to cook to make it lean ?! Advise, girls. So that my husband really, really likes, so that he is not disappointed in the gift (vacuumizer) ...
Marina22
Natusichka, chicken breast according to the Machine recipe. Search our search engine. Delicious.
Natusichka
Quote: Natusichka
What to cook to make it lean ?!

Marina,chicken breast is not a lean dish ...
Masinen
gala10
Natusichka, this can be cooked without chicken breast:

Envelopes of salad with champignons and chicken fillet (dopleta)

Su-Vid and all the subtleties of technology
And here's another lean yummy:

Pears with orange jam using sous vide technology in Steba DD2 multicooker pressure cooker (gala10)

Su-Vid and all the subtleties of technology
Natusichka
Fish is also not allowed. But apples with honey and cinnamon - what you need!
Can you cook vegetables somehow deliciously?
Marina22
Natusichka, something I hurried to answer. The first thought was not to grease
Natusichka
Nothing wrong. I'll cook the fruit for now.
Masinen
Natusichka, vegetables can be done too.
But they go out aldente)
Natusichka
Aldente ... I don't really like these ...
Well, then let's wait!
Masinen
Natusichka, you can then cook at 90 g, try it, but suddenly you like it))
Natusichka
Thank you, Mashenka, I will definitely try!
I'm sitting here, reading ... and the husband comes up and says: "Why not cook meat for my son?" And then it dawned on me! Indeed, you can experiment on your son!

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