Caso SousVide Center SV 1000

Thank you. The device looks beautiful in the kitchen, stylish. Simple in operation (not confused). I really like the first impressions.

[domovoyx]

domovoyx, Alexei! I looked at the table: the thickness of the piece is 35mm, the temperature is 63-64 degrees, the time is 1.5 hours. Perhaps overexposed? Maybe shorten the time, open the bag and try and, if you don't like it, vacuum it again and add time.

I'll try this. And if you cook longer: for example, three or four hours, is it worse or, on the contrary, better?

Looked at the table

Sveta, you looked at the table indicating the time required for the destruction of pathogenic microflora. Alexey, was the meat lean? With layers of fat, pork is much softer, you are unlikely to achieve tenderness in absolutely lean pork.

There was a little pork with salki. Marinated in salt, pepper and fresh thyme (a couple of sprigs) + a small piece of butter.
And interestingly enough, the edge of the pork was soft, and closer to the center, it was medium.

[dopleta]

dopleta, Larissa! Not sure. I apologize if I misled Alexey
I took the table from the book:
Alexey Onegin
Author's recipes sous vid
Made using the Steba technique

Stebe also has an error of 2-3 degrees.

[Alexei]

Alexei, if you put more time, then never overexpose the product, since it does not come into contact with water and it is not possible to dry it out)

I took the table from the book:

But Onegin himself refers to Baldwin's tables: "For those wishing to dig a little deeper sous-vide I recommend referring to the extensive manual on this method. Of course, in English. We have no specialists in sous-vide of this level (yet)."
Original: 🔗
And here is the source table of Baldwin himself with the text:

61 ° C 62 ° C 63 ° C 64 ° C 65 ° C 66 ° C
Thickness 142 ° F 143.5 ° F 145.5 ° F 147 ° F 149 ° F 151 ° F
5 mm 25 min 25 min 18 min 16 min 14 min 13 min
10 mm 35 min 30 min 30 min 25 min 25 min 25 min
15 mm 50 min 45 min 40 min 40 min 35 min 35 min
20 mm 60 min 55 min 55 min 50 min 45 min 45 min
25 mm 1¼ hr 1¼ hr 1¼ hr 60 min 55 min 55 min
30 mm 1½ hr 1½ hr 1¼ hr 1¼ hr 1¼ hr 1¼ hr
35 mm 1¾ hr 1½ hr 1½ hr 1½ hr 1¼ hr 1¼ hr
40 mm 1¾ hr 1¾ hr 1¾ hr 1½ hr 1½ hr 1½ hr
45 mm 2¼ hr 2 hr 2 hr 1¾ hr 1¾ hr 1¾ hr
50 mm 2½ hr 2¼ hr 2¼ hr 2 hr 2 hr 2 hr
55 mm 2¾ hr 2¾ hr 2½ hr 2½ hr 2¼ hr 2¼ hr
60 mm 3 hr 3 hr 2¾ hr 2¾ hr 2½ hr 2½ hr
65 mm 3½ hr 3¼ hr 3¼ hr 3 hr 3 hr 2¾ hr
70 mm 3¾ hr 3¾ hr 3½ hr 3¼ hr 3¼ hr 3¼ hr
Table 5.1: Time required to reduce Listeria by at least a million to one, Salmonella by at least three million to one, and E. coli by at least a hundred thousand to one in thawed meat starting at 41 ° F (5 ° C) ... I calculated the D- and z-values ​​using linear regression from O'Bryan et al. (2006) Bolton et al. (2000), and Hansen and Knøchel (1996): for E. coli I use D554.87 = 19.35 min; for Salmonella I use D557.58 = 13.18 min; and for Listeria I use D559.22 = 12.66 min. For my calculations I used a thermal diffusivity of 1.11 × 10-7 m2 / s, a surface heat transfer coefficient of 95 W / m2-K, and took β = 0 up to 30 mm and β = 0.28 above 30 mm (to simulate the heating speed of a 2: 3: 5 box). For more information on calculating log reductions, see Appendix A. [Note that if the beef is seasoned using a sauce or marinate which will acidify the beef, then the pasteurizing times may need to be doubled to accommodate the increased thermal tolerance of Listeria (Hansen and Knøchel, 1996).]

I apologize if I misled Alexey

But there is no need to apologize, in any case, for security reasons it is better to adhere to these time limits.

We will experiment. It's delicious and interesting.

It's delicious and interesting.

And useful!

SousVide shank (Caso SousVide Center SV 1000) (dopleta)

Pork loin sous vide (Caso SV 1000) (domovoyx)

And one more ham:

... and the recipe is so beautiful ...

I subscribe to the question of the previous speaker! Details - in the studio, pliiiz ...

And I thought that there are already so many different ham recipes on the forum that it makes no sense. Well, in short, then tyts!

[dopleta]

dopleta,
There is never a lot of ham

Larissa, you probably made ham in a ham maker (by the way, in which one?), And now you are doing it in a vacuum. Is the ham made this way or that different? And which one do you like best?

Galya, of course, did! And in Belobok and Tescom. With the appearance of Teskoma, she pushed Beloboka: the bags and the tension of the springs - ... Well, the container or Teskoma ... You know, if you tamp the meat well in the container, but there is no difference!

if you tamp the meat well in the container, but there is no difference

So I had such a suspicion. I already have Teskom (this forum will force ...), but I have not tried to do it in it yet. Your opinion was very interesting.

if you tamp the meat well in the container, but there is no difference

I made sure that you are 100% right!
Made the ham at the same time in Tescom and in a vacuum. The result is no different: neither taste, nor texture, nor color.

Well, maybe with a ham, there are a little less body movements ...
Thank you again for the vacuum cooking method!

Checkmark, girlfriend -! Your opinion is very important to me, otherwise Pakat contradicted me - supposedly, without the ham, the ham is loose, but I also have it exactly the same.

without ham, loose ham

Depends on how to puff, perhaps? I pushed it into the container very tightly with a wooden crush. The density does not differ at all.

Depends on how to puff, perhaps? I pushed it into the container very tightly with a wooden crush. The density does not differ at all.

Quite right! That's exactly what I answered - you need good tamp!

SousVide duck legs on a colorful pillow (Caso SousVide Center SV 1000) (dopleta)

Good day! Does it make a lot of noise when working?

[kolsasha]

kolsasha, see # 35 and 36, we just discussed these questions.

How many liters = WORKING = volume? Is 9 liters to the brim?
And another question is how many kilograms (for example, sausages) can be cooked at a time.

[kolsasha]

kolsasha, Alexander! Good day!
IMHO - "Working volume" is the minimum of water that you must pour into the device in accordance with the instructions ("risk" on the wall inside the device). This is approximately 4 liters (I did not measure it exactly, as I pour it with a hose from the tap). And then the amount of water to be poured depends on the amount of the product being poured. Water must completely cover this product.
Unfortunately, I can't answer your second question, since I don't cook in large quantities

No, I'm not talking about that. How many liters maximum can you pour water + sausages (how much) up to the MAX mark. Even tells me that more than 3 kg. sausages won't work at once ..

[kolsasha]

kolsasha, Alexander!
You must pour min water in accordance with the instructions in order to ensure the correct circulation of water, and then how much will turn out ...
I don't understand why you need to know the max volume of water. After all, it will completely depend on the product that you will cook IMHO.
You rather need to know whether 3 kg of sausages will go into a sous vid maker after pouring 4-4.5 liters of water into it? Unfortunately, I cannot answer this question. We don't eat sausages.

Will 3 kg of sausages fit into a sous vid? I doubt (I do not claim ... anything can be ...).
If you want to know exactly, I can take measurements inside the device, and you will conduct an experiment
Pick up a box with such dimensions, pour 4-4.5 liters of water, vacuum up 3 kg of sausages (five, ten ... as you need) and add the volume of water so that it does not overflow.

There is no max mark in our sous-vidinitsa (only the edge ....), there is only min.

Well, if without food

Offer me water to cook

I have no max mark. What kind of sausages? And will you cook them in a vacuum or just in water?

Yes, I will do it myself, then vacuum it, then cook 63 gr. then chill, throw in the freezer, send to children. The stuffing of turkey meat, I already have them for 25-28 kg (small ones). So it would suit me to do 15-20 kilograms at a time ... so that the meat would not be frozen several times.

[kolsasha]

kolsasha, there are thermostats of the Steba SV 100 Professional type. Maybe you need this type

thermostats type Steba SV 100 Professional

No reviews! More precisely, only one -3 times broke. So it's scary. And yes, the device is interesting

Alexander, in case of a breakdown, you are insured by the warranty period. There are few reviews because such a model is taken mainly for cafes and restaurants. Then they don't write reviews. On the German Amazon, there are 9 more reviews for this model and even with a photo. 8 reviews for 5 stars and 1 review for 1 star and then claims to the price, not to the operation of the device.

and then claims to the price, and not to the operation of the device

Thank you!
What about a weak pump - 7.5 liters per minute? How will he mix 30 liters of water?
If there was a real user, or better one of ours (bread makers). By the way, how many I watched videos from master classes on sous-sight everywhere, mostly thermostats. Even plastic containers accommodate, convenient and less heat loss.

[kolsasha]

kolsasha, Alexander! Yes, for this amount of meat you need to look for professional equipment
Lucky for your children, they will eat natural sausages

you need to look for professional equipment

for PRO thermostats the price is from 56000r. I think this is too much for me ... Now, if the SV 100 Professional could handle it, I would take it for sure, because I think this is the most correct performance of the apparatus for sous vide.

Alexander, forgive me, I keep silent (although I also cook natural sausage and sausages myself), because at the moment I am far from home, I will not be back soon and I cannot answer your questions now. But I suspect that there is

more than 3 kg. sausages won't work at once

You're right.

You're right.

Thank you!
Of course, you can make 3 kilos of sausages, but somehow you don't really want to ..
3 kg. I can also do dd2 xl in the staff.

I repeat, these are only my suspicions, to be convinced or deceived in them - only after the experiment. Guys, who is near the center - help Alexander, what should be placed in a bowl without cooking three kg of a thread of a similar product, not necessarily sausages?

Thank you!
What about a weak pump - 7.5 liters per minute? How will he mix 30 liters of water?

What kind of powerful pump is this and what caused the need to mix all the water in 1 minute?
Natural convection will also help the pump.

In general, it is difficult for me to imagine a situation in which at home you may need 30 liters of water per sous. Only water! Excluding the volume of products.

it is difficult to imagine a situation in which 30 liters of water may be needed at home

By the way ! And the circulation in the Center is excellent.

[dopleta]

dopleta, Larissa! Good day!
I can, of course, now find something for 3 kg, but I realized that this amount does not suit Alexander either. We are talking about very large volumes

Alexander does not like this amount

Thank you, you are right not satisfied! Three kilos, this is to the staff!

it is difficult to imagine a situation in which 30 liters of water may be needed at home

For 30 liters of water, just 10-15 kg can be prepared. And even if it is not enough, then I read that 1 to 3 is needed.

Equipment with such volumes will not be cheap

Equipment with such volumes

If I take a chance and buy a Steba SV 100 Professional, will it handle my volumes?