Olivier salad in Sous Vide Steba SV-1

Olivier salad in Sous Vide Steba SV-1

Category: Vegetable and fruit dishes

Ingredients
Chicken breast	2 pcs
Potato	5 pieces
Carrot	1 PC
Apple	1 PC
Fresh cucumber	2 pcs
Eggs	3 pcs
Peas	1 jar
Refueling	Optional

Cooking method

• I was tormented by the idea of ​​preparing the ingredients for the Olivier salad in sous vidnitsa.
• I remember already making an attempt, but I could not boil carrots and potatoes. It seems that everything is simple, but it did not work out)
• We peel the potatoes and soak them in water for 30 minutes, so that the starch disappears, and so that the potatoes do not darken during cooking, this was the first time I had, but now I took this mistake into account.
• Rinse the potatoes well, blot them from excess moisture. Cut into cubes, also cut the carrots into cubes.
• We put it in a bag and evenly distribute it along the entire length of the bag, those height)
• 
• Pour warm tap water into the saucer and place the bag on the bottom.
• I set the temperature to 90 degrees and the time to 1 hour 10 minutes.
• After this time, I saw that the bag swelled up, as if the vacuum had disappeared. And the potatoes turned out not ready. I realized that there is some secret) either in temperature, or in time. Tk the reaction of the potato to the temperature should occur.
• I put the package back, not including the sou-vid, and left for about an hour.
• When I came home I saw a different picture. The package stuck to the vegetables, the impression was that someone pumped air out of it again, although no one touched anything)
• I touch the potatoes and it was Ready !!!
• Here's the trick ??? It turns out that you need to set the temperature lower than 90 grams. the vegetables were cooked for 2 hours.
• Here are the finished potatoes and carrots
• 
• Next, prepare the breast, salt and pepper and put it in a bag and seal
• 
• I set the time to 1 hour and the temperature to 63g. I'm afraid for less than an hour)
• During this time, the breast is perfectly cooked. I pulled it out and gave her a temperature shock, they threw them into a bowl of ice water. And only then I pulled it out of the bag and cut it into cubes. It was cut well, no problem)
• 
• 
• 
• Next, cut the apple, cucumbers and testicles into cubes and collect the salad)
• And here's a salad (I just remembered that I forgot to put the peas)
• I didn't season the salad, because everyone loves me with different dressings)
• 
• Bon appetit and good evening everyone)
• Correcting the mistake, now with peas and dressing)
• 

Cooking program:

Su-vid

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Olivier with Tambov ham and Nashi pear (MariS)

Capital olivier salad (MariV)

Great, good idea! Here is the question: and if at low temperatures, which one and how much to set? And if the temperature is low, then maybe you can put the meat right away, just pull it out earlier?

And so you can make wines and plays!

Marina for vegetables needs a temperature of 80-85g, and even higher.
And below it is impossible !!)

that is, the temperature is 80-90 and 2 hours!

I will definitely try!

No, I put it on 90 grams for 1 hour 10 minutes, and then the vegetables were just lying in hot water.

By the way, eggs can be boiled in sous vidnitsa) pasteurized from and then make homemade mayonnaise)

Mash, tell me, is there something special to taste in this salad preparation, is it worth playing with it so much?

Aina, I don't even know. It turned out delicious. And the taste is like Olivier's salad)
It's just convenience that you can prepare preparations for salads in advance and put them in bags in the refrigerator. And when the guests come, you quickly took it out, threw it into a bowl and refueled it. They didn't seem to be busy, but the salad is ready))

Aina, I don't even know. It turned out delicious. And the taste is like Olivier's salad)
It's just convenience that you can prepare preparations for salads in advance and put them in bags in the refrigerator. And when the guests come, you quickly took it out, threw it into a bowl and refueled it. They didn't seem to be busy, but the salad is ready))

Well, so, of course, it's cool, and it's also cool to scare guests inexperienced with all kitchen bells and whistles, they say, I recently bought vegetables (Chinese) sealed for the Olivier salad, now we'll refuel and boom to eat

Yeah, the guests will get up and say "Thank you, we went"
Sous-vide chicken breast is very tasty.

Made in Shteba potatoes and carrots for 80 * 2 hours. First, I made cubes in moulinex.
I put it in different bags, vacuum it up, wanted to set it to 90 *, but no, heating up to 80 * only. Well, I put it on 80, only 2 hours. Poured hot water.
The potatoes are very soft, but the carrots are not. As I open, I will report.
But very convenient. Now I have two bags of potatoes and one carrots.
Thanks for the idea!!!!

[Lerele]

Lerele, my carrot was not very soft either, but it was ready.
I packed everything in one package, or better, like you, in a separate one.
For carrots, you can increase the time in 30 minutes and that's it)
And so it's convenient))

How many days can such blanks be stored?
With meat it is clear, it can be in the freezer, if that suddenly.
But the vegetables ??

7 days is possible. And you can also freeze, and then defrost in a dish, reheat)

Vegetables in the freezer will ferment, it seems to me, even boiled ones.

[Maria]

Maria
The recipe is 2 years old.
The questions of interest - in the subject, in principle, have already been answered.
Please clarify:
- Temperature and time for Steba DD 2, carrots and potatoes separately

breast, salt and pepper

- how much salt and pepper is there for each breast? Which pepper is preferred? Black red/...? The taste is different!
Su-Vid breast - cooked with mustard and adjika. For a salad - it will turn out spicy.

Refueling: Optional

- in the photo - mayonnaise. It's simple. What else can you add to spice things up?

I didn't season the salad, because everyone likes me with different dressings

You can find out - with which ones?

Studied the rest of Olivier's recipes on the forum.
I will cook according to your recipe. In it - "zest", as in the rest of your recipes.
Thank you

Temperature for vegetables 85 g
Mayonnaise is added to Olivier, I cook it myself.
But my mother likes to add sour cream.

For the breast, it is better to use a mixture of peppers, you know it is sold in mills.
I really like the taste from this mix.

Yes, try it)

[Maria]

Maria

Temperature for vegetables 85 g

Steba DD 2 - heated, no more than 80.
I will cook as described above in this thread.

Pepper mixture - how many are about one breast in teaspoons?
Under / overshoot - in any case, bad.
Thank you

As I pour it from the mill, I can't tell from the spoons.
I can tell from the bends of the mill.
turn to one side of the breast 3 times, depending on the size of the breast.

Got it, ~ 1h. l. on a big Breast.
Thank you

Breast - cut into cubes, something like "Nyser" (sorry for the spelling) you need. Manually, it won't work beautifully?
Is it the same story with eggs?
Or a manual potato cutter (for Fries) is it possible?
Thank you

[Iskatel-X]

Iskatel-X, if the breast lies overnight in the refrigerator, it will cut very well.
and you need a sharp knife.

I prepared it.
Potatoes (not Sous-Vid) are too soft. I will reduce the cooking time.
Without refueling

Fueled

Storage

Great recipe! Delicious!

[Iskatel-X]

Iskatel-X, well! Why didn't the potatoes make a sous-look?

[Maria]

Maria
For a long time, and I wanted to compare / evaluate a cube cutter on boiled potatoes (on raw - clogged).
I did not plan to store it (long term), eat it right away.
Su-Vid I'll try, now I will have something to compare.

Yes, but my boiled stuff gets hammered.
And raw potatoes slip perfectly.

On boiled - it was hammered to the fullest, to the state of mashed potatoes, although it was cooled beforehand.
Salad - saved by stirring.
Boiled potatoes - not for cube cutters!

Damp slips, but the remnants - hammered the grate, barely picked it out.

Well, the leftovers, yes, so there is a pusher. They need to be pushed out.

So he barely pushed them out, with sooooo great effort. I decided to cook, for comparison.

I also only cut raw, I don't like boiled)
Then a pusher, sometimes with difficulty, sometimes without tension .. I think it also depends on the potatoes.

[Masinen]

Masinen, Masha, and at a temperature of 80 degrees, probably 1.5 hours at least cook?

[Marina]

Marina, yes so, but this is taking into account the heating of the water.
Writes in the recipe for 2 hours. Look by the amount of vegetables.

I read somewhere and tried it - if you make carrots separately, then you can add orange juice / juice of your own preparation. It turns out very tasty carrots, a kind of exquisite taste, and not just "boiled carrots").

[Elvira]

Elvira

add orange juice / homemade juice

At this point, please.
In a multicooker, for steam, under pressure.
How to add? Just pour on top before cooking? Or soak?
Thank you

[Elvira]

ElviraAt this point, please.
How to add? Just pour on top before cooking? Or soak?
Thank you

The amount is the same as marinated meat in sous form). We cut the carrots and vacuum them together with the juice, but I tried only with freshly squeezed, not purchased. For one large carrot, the juice of about half an orange is not very juicy, well, so that it floats slightly). We vacuum together and cook as much as we need. An ordinary carrot absorbs the aroma and moisture of the juice, respectively, and the taste is obtained).

By the way, then I drain the juice (as it does not really combine with Olivier)). Tasty!!! Orange and carrot.

[Elvira]

Elvira
In a multicooker, for steam, under pressure.
How to do this? Without evacuation.
Thank you

[Elvira]

Elvira
In a multicooker, for steam, under pressure.
How to do this?
Thank you

This is a question for our Masha - she is our guru by sight. I do it in an ordinary suvidnitsa with evacuation. But it seems to me that without a sous vid, this is easy to do - look at the temperatures in your multicooker and do the same under pressure. The principle is simple - soak the carrots with orange juice, and this is achievable in any multicooker).

The simplest thing that comes to mind is to pour in 0.5 liters. water (for steam) - the juice of half an orange.
Or, simply, pour orange juice over the carrots?
Only, the juice is then discarded.

The simplest thing that comes to mind is to pour in 0.5 liters. water (for steam) - the juice of half an orange.
Or, simply, pour orange juice over the carrots?
Only, the juice is then discarded.

No, products cannot be translated). Maybe in a tight bag, carrots and juice, tie the bag as tightly as possible and under pressure for 20-30 minutes at a temperature of 120 degrees (I have a Cuckoo 1054, in others I don't know the maximum temperature)? If the juice is not tasty to dissolve (.

[Elvira]

Elvira
I can evacuate.
They simply do not cook under pressure in a vacuum. Meaning?

[Elvira]

Elvira
I can evacuate.
They simply do not cook under pressure in a vacuum. Meaning?

In my opinion - tightness and due to high temperature, cooking speed. I didn't know that they don't cook under vacuum). It means just vacuuming and cooking in a slow cooker. A suvidnitsa is not a magic device, but just a device that maintains a certain temperature for a long time, like any multicooker. Maybe I think wrong, but temperature to the nearest degree is important for those products where there is protein (= denaturation). There is little protein in vegetables, you need to try in a regular multicooker.

[Sous-Vid - Carrot with Orange Juice.]

Sous-Vid - Carrot with Orange Juice.

Cut the carrots into cubes and vacuum together with the juice. For one large carrot - the juice of half an orange to float slightly.

Evacuate - only with a vacuum device with a reservoir for collecting liquid! We leave a large stock of the package, a few cm. We hang the package vertically down. The juice will surely "run away", fill about half of the tank, but the bag will be sealed. Then distribute the carrots evenly over the bag.
Elvira - thank you for the idea.

[Iskatel-X]

Iskatel-X, here you are! Have you tried carrots? How do you taste?

[Iskatel-X]

Iskatel-X. Yes, and I'm wondering how it tasted!
Elvira, And thank you for the idea, really very unusual))))

have you tried carrots? How do you taste?

and I'm wondering how it tasted!

Just opened a package. Orange flavored carrots, awesome!
I will repeat.
Also 2-in-1 - carrot-orange juice, even if you cook carrots especially because of it.
Unusually delicious!

[Iskatel-X]

Iskatel-X, gorgeous! My carrots have already been cooked.
I cooked potatoes for 2 hours at 80 grams. It turned out awesomely tasty! At least I remembered the taste of potatoes.

[Sous-Vid - Carrot with Orange Juice. Continued ...]

Sous-Vid - Carrot with Orange Juice. Continued ...
Improving the process.
/ Small pictures - enlarged on click. /

Components:
- Thick knitting needles - 3 pcs.
- Large paper clips - 2 pcs.
You can use something else, similar, who has what.


Pour juice into a bag. On the bag, we create a fastener (the outer needles are on one side of the bag, the middle one on the other), as on a belt, bags, etc. Thus, we separate the juice, create an isolated reservoir.
We load the carrots.
Hang the package vertically down.
We evacuate.

The juice will certainly "run away", fill about half of the tank, but the bag will be sealed. The juice will rise slightly, but not a single drop will fall into the collection tank! With me - it remained completely dry.
Remove the knitting needles, lightly distribute the carrots over the bag. The juice is drawn into the carrot and mixed with it.

We cook.

[Iskatel-X]

Iskatel-X , thanks a lot, I will definitely try.

On the package - we create a fastener (extreme needles - on one side of the package, middle - on the other), like on a belt, bags, etc.

that's just the most interesting moment, somehow I have a bad idea. Can I have another photo? Let with an empty bag, I don't understand it like a paper clip add