Su-Vid and all the subtleties of technology

[Anna]

Anna, yours certainly holds +/- 1 g, no more, or even less than 0.5 g

I myself conducted the experiment and there is a difference, even if you put the difference in 1 gram.
Therefore, I put up this picture, the meat is well shown, which will be at different temperatures in increments of 2 grams)

I constantly make turkey breast fillets (with nitrite and aging for 5 days at the withers), at first I set 63g, and now I cook for 60g. and it turns out juicier and the structure is different

[Maria]

Maria, Masha! and what kind of apparatus is this Su, which is the Princess?

[Mirabel]

Mirabel, Vic, I did not find it on the off site of the princesses, it looks like a novelty))

Writes an accuracy of 0.2 grams.

GuGu, Natasha, that's what was required to show and prove

I did not find it on the off site of the princesses

I didn't find it either, but a cool thing

[about]

Well, I do not agree, it is precisely the temperature accuracy that is important. Tk at 57 degrees one meat is obtained, and at 58 another meat is obtained. For those who follow this, this moment is very important.

Well. And in this case, on the contrary, I do not agree with you. And I believe that the so-called simply works for you. placebo effect.
For being a physicist by education, I know that in 99.9% of practical cases it is enough to measure values ​​with an error of 2-5%. Or even rougher. Except perhaps the zones of phase transitions, where baboutGreater precision is really needed.
But since meat is an aggregate of many different chemically and physically complex fractions, then for this entire aggregate the range of any transformation is rather widespread.

For being a physicist by education, I know

Konstantin, well, here I pass))
I won't even argue with a physicist
Yours faithfully

I correct and supplement the information.
I found information on suvid PRINCESS only on Turkish Facebook and Twitter. There are a lot of pictures. The model in the Princess Elektrikli Ev Aletleri section is called Princess Batırmalı Sous Vide Cihazı 267001 (in Turkish). In Russian - Princess Submersible Sauce-Wide ... The main factory article is 267001. The temperature can be set from 15 to 95 grams. in 0.2 g increments.
I have not found anything else yet.

Dear physicists and not very, and also not physicists at all, but quite the opposite! Advise t for beef (long muscle), in order to get tender meat without blood, but not led-dan, but somewhere at the junction, so that you can give the kids a try.
I made beef twice, but both times I was unhappy. A lot of juice stood out and the meat, with all its pinkness and apparent juiciness, was dry and harsh. Tried t72 (first time) and t68.
Maybe I'm making some critical mistake

Dear physicists and not so

This is just in time for a conversation with previous authors about the multiplicity of the temperature tolerance. In my humble experience, the tolerance is 1-2 grams. not criminal. And at 5 or more everything, suvid technology is a wheel. Checked on myself. And what they write uv. the authors about the temperature difference in 5 gr. and more, well, this is already beyond my understanding of the process. Otherwise, why do we need all these devices, authors and their books, and sushi in restaurants. I threw it in the oven, there is just + - 5 gr. in each direction, and that's it, the process has started. Try it yourself, at least boil the eggs at different temperatures. The difference is palpable. In meat too. And if everything is the same, then maybe something with a violation of taste perception? (I don’t want to offend anyone, I’m just thinking out loud).

[Arka]

Arka, I make steaks at 56.8^about 3.5 hours, very tender and juicy meat turns out, pink, but without blood.

[Larissa]

information on suvid PRINCESS

so about another suvid we are talking. Not a pan-bandura, but an elegant stick.

the apparent juiciness was dry and harsh

the same thing ... but I was also a nerdy sous = she looked only 60 degrees and put it out for a longer time, for that suvid only the dog was happy

Added Wednesday 12 Oct 2016 00:24

Larissa, Laris, will 60grad spoil everything at once? my cartoon gives 60 degrees, and then immediately 80

Just in Maria's table, I like the color of meat more at a temperature of 56-58 gr. I cook myself at 58 gr.

Laris, will 60grad spoil everything at once?

May I, Vika, I won't try to compare? I like my recipe, I don't want to change it.

Beef steak with sous vide technology at Caso SousVide Center SV 1000 (dopleta)

Dopletochka understood. I tried to bet less t, because I treat small ones.
I myself like meat more like midium-rea, but here I had to sacrifice my preferences. Since the tables usually indicate the t type "meat: 50-55" and then the thickness and the corresponding cooking time. And what kind of meat, what cut and what degree of roasting? .. such a table did not come across. I had to focus on a thermometer with a probe, on which t for a certain degree of roasting is indicated for different types of meat. So I chose the last time for beef t68, as appropriate for medium (midium).
I am going to do it in a large piece about 5 cm thick.I will do it in the shtab, there t changes by 1 degree in both directions, or rather, at first this degree is not enough, the given t is kept in the middle of cooking, and then at the end it grows a degree higher. Please advise the time and t.

[Nata]

Nata, if I did it in a thick piece, then your long muscle - and this is tender meat in itself - would cook for four hours at 57. That is, in the beginning, judging by your description, you will have 56^about, then 57, and at the very end 58, which means, on average - normal, will get meat, therefore we will slightly increase the time.

Oh thank you!!!
And I already thought - you are sleeping

But there will still be a lot of juice, you can't get away from it. Current if you initially burn it with a burner or on a hot frying pan.

I made beef twice, but both times I was unhappy.

Try increasing the cooking time. Moreover, just twice. If the result improves, then reduce the time on the next cooking to one and a half before the first. And so on until you find the best one.
This is a very fast converging procedure for finding the right one. In mathematics (googling) it is called the Bolzano-Weierstrass method or "dividing a segment in half". I have been using it for a long time in my life, mainly when I am looking for a bottom slope on winter fishing in a new place. Allows you to find quickly and with a minimum number of attempts, i.e. drilled holes.

A lot of juice stood out and the meat, with all its pinkness and apparent juiciness, was dry and harsh. Tried t72 (first time) and t68.
Maybe I'm making some critical mistake

Nat because 72 is generally high !! 68 too.
Max you can put 65 gr.
And how thick is your piece? If a muscle, then at least 8 hours should be set.

[unity]

This is how I chose the last time for beef t68, as appropriate for medium grade (midium).

This is no medium roast now, but super roast. You did not judge correctly)

I'm going to do it in a large piece, about 5 cm thick.

At least 8 hours, or even 10 should be set.
if you want to get munity then you need to put 58 grams
If well fried then 63-65 gr, but no more.

Well, 60grad will spoil everything at once? my cartoon gives 60 degrees, and then immediately 80

Vikul, 50 gr for beef is great, just set the time big.

Samopal, Oleg, I completely agree with you. But, even 2 grams for suvid is already a lot. Maximum 1 gram of deflection. And you can't even talk about five grams

[Maria]

Maria, Masha! I don't have a rate of 50 degrees, only 60 and that's it .. I won't buy Shteba in any way.
Steak pieces of beef fillet in 1.5-2 cm how much to put, huh?

[Mirabel]

Mirabel, and put on 60 g)

[Maria]

Maria,

My know-how

Added on Wednesday 12 Oct 2016 10:51 PM

What can I say to you? ..
Thanks to your advice, I got a very soulful beef, just as I intended - at the junction between medium and full roast.Even closer to full, but very soft and pink.


I cooked in SV Shteba in portions of a classic steak 2.5 cm thick. Heating at 2:30 with the set t 58 gr. C. She took the float out of the lid and stuck the temperature probe in its place. When the t water (after about half an hour) settled down, then it stayed normal for about an hour, then it began to grow when I reached 59, I decided not to wait, but turned off the heating and set it again from t 57. t slowly returned to 58, and everything is fine got ready. But since there were no eaters at the moment, the heating had to be installed for another 4 hours. t at the same time set 56, and only by the end of the program did the water become 57 grams.

Added Wednesday 12 Oct 2016 11:25 PM

In short, my Shteba overheats by 1-2 degrees from the set t, if the set time is more than 1:30.

Thank you very much again for all the advice and guidance to girls and boys! Finally, it began to clear up in my head on the basis.

Duck breast sous (Cronut)

I stayed normal for about an hour, then began to grow when I reached 59, I decided not to wait, but turned off the heating and set it again from t 57. t slowly returned to 58, and everything was ready safely. But since there were no eaters at the moment, the heating had to be installed for another 4 hours. t at the same time set 56, and only by the end of the program did the water become 57 grams.
Added 12 Oct. 2016, 23:25
In short, my Shteba overheats by 1-2 degrees from the set t, if the set time is more than 1:30.

So this is not surprising, I indicated these moments in the temperature tests of the Shteb))
The meat turned out great)
Temperature test for DD2 Eco
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=392333.0

DD1Eco temperature test
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=278949.0

In short, my Shteba overheats by 1-2 degrees from the set t, if the set time is more than 1:30.

If you change the weight of the loaded portion or change the volume of water, you will probably get different numbers. Especially if you use a more accurate thermometer for control.
It's nothing you can do. This is nature and its laws.

In order to stabilize, taking them into account, usually used devices operating on the so-called. PID algorithms (googled). Such devices can significantly reduce errors. Up to the pre-required presets. Although they are also not perfect. Because without the presence of a mismatch, there is no "error signal" that sets the control.

I propose to participate in the joint venture of vacuum containers from Status. I'm buying. while a one-time purchase
all infa in the subject
Vacuum containers, storage containers Status (SP Russia)

I prepared a chicken. The breast is very tender and juicy. I didn't cut the fillet, I went through a tender, whatever spices I came across - something Italian for pasta, plus garlic salt, dried paprika and black pepper. I wanted to add a little oil and forgot.
Until now, for so many years, I have not figured out how this suvidnitsa works, whether it includes the countdown after the temperature has reached or immediately. In addition to being blind, I am also deaf (from all the equipment I hear only a vacuum cleaner). Therefore, she did not hear any squeak, and she was preparing until she remembered about two hours at 62.5 degrees. They tried one, the second under the tap and both in the refrigerator.
The dryer was left without work so far, it hardly made sense to dry without preliminary marinating. So I don't know who will win yet

Salmon suvid with celery and fennel salad (Cronut)

I ask for advice
I have a large turkey breast fillet marinated with dry salting in a vacuum bag (1 kg.) - tomorrow 5 days, (I wanted to cook and take the hotel to my family, but the trip is postponed) what is the best way to proceed
- put the bag in the freezer, and then defrost it in the wardrobe or not in the wardrobe ... and cook?
- cook and then freeze, but how, in this case, defrost - in a suvidnitsa and at what temperature then or just in the withers?

[GuGu]

GuGu, Natasha, why did you marinate for so long?
N for a long time is not enough, it will go))

You can cook and then freeze and defrost at the same temperature as you cooked.

[Mashun]

Mashun, so with nitrite is a piece of shir. 5 cm ... I achieve a ham taste, well, as in your neck recipe .. I make turkey breast so often, for 5 days I cook in a suvidnitsa for 6.30-7 hours at 60 grams. a piece is usually a little over 1 kg.

That is, frozen in a suvidnitsa for 60 grams, but for how long?

[Natalia]

Nataliaoooh you have such big breasts !!
Well, I can't say exactly the time until it unfreezes.
you will look along the way.

Masha, this is a big turkey breast fillet, sometimes 1,200 and gr. 700-900, I always choose to have a flat piece .. Thank you, I'll do it - I'll cook it first, and then I'll freeze it ..

[Natalia]

Natalia, ahhh, that's it !!!
I thought chicken))

You can cook and then freeze and defrost at the same temperature as you cooked.

Masha, and I just take out the frozen meat sous-vide the day before from the freezer and put it in the refrigerator. It thaws gradually over several hours.

[Lera-7]

Lera-7, and how then, differs from freshly prepared? I, too, initially thought to do so, and then go through the burner ...

[Lera-7]

Lera-7, Svetlan, well, in general, according to the instructions, you need to defrost it in water.
But I think you can, because the taste does not spoil?

[Masinen]

Masinen, Mash, the taste may not deteriorate, but like the structure of meat. I always divide a piece in half - we eat one, the second lies in a vacuum, waiting for its turn at the cold-ke for 10 days, but no more .. Yes, I will do so ... I will cook-freeze, then I will defrost one in a dish, and the other in hol-ke .. unsubscribe about the result

[Natalia]

Natalia, write, very interesting !!

and how, then, differs from freshly prepared?

No, exactly the same taste.

[Lera-7]

Lera-7, and before putting it in the freezer, do you take it out of the bag in which it was cooked or in it? After cooking, I put the bag in ice water, then in the cold at night, open and drain the water, cut it into 2 parts and vacuum each one again (it seems to me that it still matures and is pressed a little). Please tell us your order.

Please tell us your order.

Natasha, I also do shock cooling after cooking, put it in the refrigerator until morning. The next day, I open the bag, wipe the meat with a paper towel, cut it, pack it in 250-300 g each, evacuate it and send it to the freezer. I put the cut pieces in a bag, slightly pushing them apart (as if by a fan). Meat packed in this way defrosts faster than a whole piece.

So I do a lot at once ...

So I do a lot at once ...

Lena, that's exactly what I do!

[Elena]

Elena, so you don't freeze.

[Elena]

Elena, so you do not freeze.

When, how ... sometimes part of the ice cream ... when there is no one to eat ...

[Lera-7]

Lera-7, Helen, MasinenThanks for the tips!
Helen, how well the meter packages with a tube are vacuumized, but unfortunately with Proficuk I can't do this, maybe the tubes are dense, I still can't buy small, black ones in METRO ...