This is how the best meals are prepared - let's enjoy it at home!

What do you think if I say that you can prepare the best, most tender, and juiciest meats if you cook the meat in water between 50-80 degrees for 2-20 hours? Am I wrong if I think you look stupid?

Watch my video presentation, and if you like it, subscribe to my channel!

Well, the thing is, I wouldn't be surprised if it were, because in principle, how stupid is it to cook meat in water? And what does it look like when the oil doesn't sizzle, the fat doesn't splatter, and the meat, vegetables, or other raw material doesn't form on the surface of the food? Weird isn't it?

You know very well that there are many ways to prepare food and good meat. The most basic thing is when we take a pan, a grill or something and fry the meat well through the hot fat. What happens then? That's about as long as the meat starts to heat up. The further inside we measure the temperature, the less warm it will be, the further outside we measure the temperature, the warmer it will be.

I haven't said anything new so far.

Professionals buy a meat thermometer, which they can use to measure the core temperature, i.e. the internal temperature of the meat. Because, if e.g. this meat is steak, then we need 54-59 degrees on the inside, 62-64 degrees for the breast, and about 60 degrees for the chicken breast.

This means, in short, that although we don't usually think about it, we assume that roasting meat requires a lot of heat, while we can count on a core temperature below 70 degrees for all of the meats mentioned so far. The hotness is true anyway, because with traditional frying, the outer part of the meat may need 170-200 degrees so that the core reaches the desired 50-70 degrees heat within a given time.

In other words, high heat is practically required to fry the meat so that the food reaches the desired consistency due to the increase in the core temperature.

When we roast meat, in the classic case, we want soft, crumbly meat on the inside that falls away from the bone, and crispy on the outside with some crust. This is true with traditional baking, but during baking, due to the high heat reaching the outside of the meat, vegetables or other raw materials, a lot of flavor and aroma disappear, while inside, where we worked at temperatures below 70 degrees, almost everything remains.

What is the solution? Bake at a temperature below 70 degrees!

Well, that's easy to say, harder to do. In other words, it was more difficult, because this is exactly what suvidalization achieves. Sauviding means frying (some say cooking) at a very slow, low temperature and in a vacuum. I will use roasting, because strange as it may be, we prepare roast meats while simmering, regardless of whether we use cooking water during use. There is some contradiction…

So let's summarize what happens during suvidation!

We put the meat or vegetables on their own or with minimal fat, butter, or whatever in a zip-top bag. We suck out the air from the bag and seal it airtight. We put the bag in water at a pre-set temperature in such a way that, on the one hand, we make sure that the bag cannot rise to the surface of the water during cooking, and on the other hand, we make sure that the water can completely and properly circulate around the meat.

The water heater then keeps the water temperature at the required level very precisely, while also circulating the water. Depending on the type of meat, it can be cooked in water at the set temperature from three quarters of an hour (chicken breast) to up to 2 days (e.g. pork ribs or beef brisket). In the meantime, the most we have to do is replace the evaporated water.

I'll add a piece of advice here. You can get dishes specially designed for sous vide, from which only a very minimal amount of water evaporates, so the water does not need to be replaced during baking. Such a vessel is not cheap entertainment. If you don't want to spend money on it, take a piece of aluminum foil, cut it out where the suviding rod is in the pot, and cover the pot. Press the center of the foil a little, so that the steam that condenses on the foil flows nicely to the center and drips back into the pot.

Cool the finished meat from the bag together, but not completely. Then take it out of the bag and bake a crust on it as needed. The finished meat will have the same texture, such a rich flavor, juicy and fragrant, not only in the middle, but also in its entire cross-section, as the middle of the meat roasted in the traditional way.

In this way, we can also prepare many other foods, for example fruit toppings for roast meats, we can prepare seafood, carrots, roots, potatoes, a thousand different things, we can also marinate vegetables, the common thing will be that the end result will be much tastier than traditional food preparation , like what you would get in a very good and very expensive restaurant.

I know this article started out weird, but thought that before I talk about the BlitzWolf suvidator itself, I should tell you what this whole thing is about.

BlitzHome SV2209 colander

There are two versions of the device, one "smart", i.e. it can be controlled via a phone application, the other "dumb", i.e. everything can be set on the touch-sensitive LED display at the top of the device. Apart from that, the two structures are identical in everything. Oh no, of course the "smart" one is also more expensive, but as you will see, these are quite cheap gadgets!

The machine works with a 1100 watt, 220-240 volt power supply, i.e. it has a socket. The maximum water capacity, which can still be used, is 12 liters, which is considered quite ample, there are smaller and larger devices with this capacity. As you will see, BlitzHome's machine is a world champion in something, for its price. But let's not jump ahead so much, let's see the "what it can do" section!

The machine is extremely precise, the difference between the water temperature and the set temperature can only be half a degree. The adjustable temperature can be between 25 and 92.5 °C, and it can heat up to 60 degrees, which is roughly the average temperature, in 15 minutes.

The structure works extremely quietly, the night mode is below 15 dB, but the noise remains below 50 dB even in the loudest operation. The cooking time can vary between 0 and 100 hours. The machine has an alarm due to low water, and the upper part indicates the current operating status with different colors, which can be heating, temperature maintenance and ready status.

The material of the machine is, of course, stainless steel in the essential parts. The lower cover can be removed, under which we can find the heating pad and the small paddle that circulates the water. Essentially, the thing is like a very crude, high-tech immersion kettle.

As I wrote, there is also an application for the more expensive version, which I do not feel is unnecessary here compared to many other kitchen appliances, because the suviding can take a very long time. Meanwhile, you won't be standing in the kitchen or preparing the side dishes during the long hours.

This is one of the beauties of suvidaling, that you can do anything, the machine and the hot water work without you.

The description recommends the BlitzHome app for download, but you can also use the BlitzWolf app. I have the latter, it has some tools, it would have been unnecessary to download and use another one. So you can use whichever one you want.

The program is extremely simple, you set the baking time, set the temperature and start the process. Even better if you use a recipe. In this case, you will also receive a precise description of the work process. Just for example, with the BBQ ribs, there is the method of preparing the sauce (marinade), then it is described that you put the meat with the sauce in the bag, vacuum seal it, it is described at what temperature and how long it takes. Of course, you don't have to do anything, just press the RUN button and the baking will start.

So using the program is really very easy.

Obviously, everyone is interested in what kind of meals I prepared. Well, chicken breast, pork leg and Steak were made with absolutely mixed results, but only I can say about the mix. What happened was that instead of looking up the time and temperature for what type of meat on the internet, I trusted myself to the table provided next to the machine.

However, this table only specifies a minimum temperature, and next to it, in two columns, the minimum time from to and the maximum time from to. This roughly means that in the case of steak, a period of between 4 and 24 hours is given, which, let's face it, is not much help in this form.

Okay, so the chicken turned out great, I went a little over the minimum temperature there and stewed it for three hours. The meat was tasty, juicy, sufficiently moist, and after a little frying, it was perfect. I would like to note that chicken is a very good ingredient because it doesn't have much flavor on its own, so you can get a lot out of it. I, on the other hand, only use salt (I also love salt-fried chicken). Well, the point is that it turned out perfect.

The pork was good. Not crazy good, just good. Already when the suvidalation was finished, I suspected that there was too much juice in the vacuum bag, and after opening and baking it turned out that there really was a lot. In other words, more of the meat left than I would have liked. I didn't get any shoe soles, but I wasn't part of a huge taste orgy either. It turned out to be the kind of average roast beef we usually make, neither better nor worse.

The steak, on the other hand, was very unsuccessful. There was also a lot of juice in the soup, but the bigger problem was that it was made for too long. Instead of the maximum 24 hours, I let it "simmer" for 20 hours, the temperature was relatively low, but the steak was completely cooked in its own juices.

This is a big lesson for me, since I basically eat this kind of food bloody, almost raw, so 20 hours was a lot. In retrospect, I think that I should have stopped drinking somewhere around 5-6 o'clock.

My conclusion was that I probably didn't trust that these meats would really be prepared, roasted like this, with this method. For this reason, I rather left a safety margin for him in time, sometimes a little less, sometimes more. Fortunately, this safety margin was needed for the chicken, a little too much for the pig, and a crazy amount for the steak.

What is the lesson? Maybe it's that you don't fall for him like a mad cow for your son, but rather read up on everything. I would have done better if I did that.

What else can the suvidator be used for?

Well, for example, you can prepare the freshly bought meat, fry it, then cool the bag and put it in the freezer without opening it. If you do it this way, the meat won't burn from the cold, it won't dry out. When you defrost it, it's enough to reheat it for a short time with the suvidator, then you can toast it a little, and basically, in seconds, you can make such a meal that even the most picky eaters will be speechless.

One more thing in line with experience, because it is important. Although the machine does not need to be washed after work, be prepared for the fact that, in the case of hard water, as in an immersion kettle, limescale will form here too. This is also true for the heating pad and the steel cover. The good news is that in my case, I was able to easily rub off the limescale that had accumulated over two days of use from the heating pad by hand, and I cleaned it from the steel cover with the scrubbing half of the sponge, quite easily as well.

So you don't need to wash it, but make sure to remove the limescale after use, because if too much accumulates on it, it will be harder.

Sum it!

This article didn't get too long, and most of it wasn't even filled with the presentation of the machine, because presenting the BlitzHome SV2209 suvidator itself is not a big adventure. It's a relatively simple but great structure.

If you buy the "smart" version, you get a mobile application, lots of recipes that are really very easy to prepare. Let's say the recipes are in English, but the Hungarian part of the net is also full of helpful tips, tricks and recipes, so you don't have to worry about buying them unnecessarily.

Although I mentioned in the article that it is not only meat that can be prepared with sous vide, I would like to emphasize here that this method of food preparation can also be interesting for those who follow a vegetarian diet, because it is possible to fry vegetables without animal fat, or in fact almost any kind of fat or vegetable oil. or marinate.

At the end is the price. According to the search engine, the cheapest available suviding rod costs HUF 30, which is certainly not smart, and its power is 000 watts less than BlitzHome's rod. In truth, the "smart" version does not cost much more either, although we can get it from another manufacturer for HUF 100.

Compared to that, BlitzHome The "dumb" version costs HUF 14costs in, while it HUF 16 for the "smart" versionwe have to pay, so we can order it for roughly half the domestic price. For both versions a BG0ae615  you must use a coupon code, the delivery is from a Czech warehouse, so it will arrive quickly.

This structure could even be suitable as a Christmas present, and the money saved might even be used for a second useful gadget. Purchase by clicking on the link below:

BlitzHome SV2209 colander