Sous-vide pork ham with Oursson processor

[Admin]

I think in Kuku-1054 it is easy to do - on the "Multipovar" program - set 1 hour, 90 C ° and turn off the pressure.
Admin - have you tried this method? Or by the time the hobby for superb technologies started, your 1054 had already deteriorated?

It did not deteriorate, the valve needs to be changed there, there is no time to study

I think you can do that, although the game is not worth the candle. In an ordinary saucepan with a thick bottom, put the package, give the temperature to 95 * C and, upon reaching, reduce to 89-858C and wait. Total cooking time is approximately 50 minutes per kilogram of meat + 20 minutes total. And we check with a temperature probe to 73 * C inside the meat.
For me it is even faster and I control the readiness. I am not at all bothered by cooking in a saucepan on the stove.

: hi: Tatiana, excuse me for climbing, perhaps with a stupid question, but it has been torturing me for a whole week. I was very interested in the topic of Su-Vid technology. I read the forum, something else on the Internet. I drew attention to the fact that you are cooking in a Zeptor cookware or in a Oursson processor. I have a question, if the Oursson 5005 multicooker on the program of your choice can use temperatures from 50 degrees and above and with an interval of 1 degree, then can't it be used for Su-Vid? After all, you used the processor for something. The multicooker won't maintain a constant temperature? I really trust your opinion.

[Natasha]

Natasha, Thank you for your trust! The question has a place to be, especially since it torments

Of course there will be! Both temperature and time can be programmed according to the sous-vide table. You need to try and look for options

I started doing this even when there were no pressure cookers, so I took a zepter pan, and the thick bottom allows you to keep a constant temperature at low heat, and control the process conveniently by looking under the lid.
After all, the sous-vide devices also only maintain temperature and time, and the lid opens freely, you can always take out the product earlier if it is necessary to do so. There are times when it is visually visible that it is time to take out the product. And you can stick the temperature probe inside and check the temperature, there have been cases when the meat was digested in a bag.
In a pressure cooker, do not open the lid until the process is complete, before steam is released.

This is the reason for the use of simple pots and a processor in which you can keep a constant temperature. At that time, there were no suvidnits on sale, now I have it too - control is provided from all sides
Then the product will turn out to be ready-made, and not overcooked, which affects the texture of the product and its taste. And this can be seen in the photo of a meat ham above.

I hope I answered - if not, let's go further and figure it out

: hi: Tatiana, thank you very much for your prompt reply. Today I am trying out Su-Vid technology in the Oursson multicooker. I am preparing Dorodo, 2 pcs in a bag. The vacuum was created by a vacuum apparatus. Only two packages. I put both bags in the cartoon, pre-filled with heated water. Time set 3 hours, temperature 70 degrees. I noticed that the temperature ranges from 71 to 72 degrees. The lid should open freely at any time. Perhaps the time is too long. I thought that 4 fish could take longer to cook, so I raised the temperature a little. Let's see what happens. The fact that you bought a sous-vidnitsa already tells me something. Thanks again. I will definitely unsubscribe what happened and try to take a picture.

Natasha, it also seems to me that the time is too much exposed.
But if the lid can be opened, then track the readiness manually, lift the bag and touch with your hand, the fish will be soft at hand, it will be noticeable Digested fish is not good either

Thank you, I will.

Tatyana, according to your recipe, I make a loin (using the "sous-vide" technology) in a Panasonic cartoon, everything turns out excellently, but in 1054 it will work out on a multicook?

[Olga]

Tatyana, according to your recipe, I make a loin (using the "sous-vide" technology) in a Panasonic cartoon, everything turns out excellently, but in 1054 it will work out on a multicook?

Olga, cook for health!

The sous vide principle means cooking at low temperatures and long time depends on the product itself. As a rule, this temperature is in the range of 65-85 * and rarely 95 * C.
The pots themselves do not imply a closed mode under pressure - the main thing is low temperature and the ability to control the readiness of the product.
The Multi-cook mode will not give you such conditions in the cookie 1054, the device will be locked under pressure. If you really use a cuckoo, then adapt the manual mode, your choice.

: hi: Thanks!

Tatyana, this is what happened in the Oursson 5005 slow cooker. I reduced the time to 1.5 hours. She turned off the multicooker and went for a walk with her granddaughter. I was at home only after 2 hours. It was necessary to immediately get the bags and refrigerate them. The fish retained its integrity, but was softish. I did not feel any special aroma when opening the package. Fish baked in foil in the oven or in a slow cooker is much more aromatic.

[Natasha]

Natasha, this is also an option, a trial stone according to the sous-vide system
Why did I say that you don't need to cook for a long time, especially fish. Fish is cooked quickly in a pan, and keeping it in water for 3.5 hours is a lot! Perhaps 30-40 minutes would be enough until cooked, and pulled out to cool.
Try to cook some more meat

[Tatyana]

Tatyana, I want to make a turkey thigh fillet, in a multicooker, setting the desired temperature on a multi-cook. Are vacuum bags regular? Can they withstand the temperature? What should be the temperature, for what time to navigate.

Gal, what is the weight of a piece of turkey? I wrote down a letter for myself, I will look in the reference book on how to set the temperature and time correctly, today I will look

About a kilogram. Tatyan, and I also asked about packages

About a kilogram. Tatyan, and I also asked about packages

Gal, one piece, or steaks and how many will there be?
Packages are those that are attached to the vacuumizer. I take simple food bags that are durable, they can withstand hot water, in extreme cases, you can close one bag tightly, and put a second bag on top.
If I expel the air with my hands, then I firmly "hug" a piece of meat in the bag, and lead it to the top so that there is no air in the bag. This is done quickly

I haven't decided yet, maybe I'll try the steaks for the first time. I have separate vacuum bags, a separate pump for pumping out. It seems to pump out air normally. I'm more worried about how the bags will behave in hot water.

I haven't decided yet, maybe I'll try the steaks for the first time. I have a separate vacuum bags, a separate pump for pumping out. It seems to pump out air normally. I'm more worried about how the bags will behave in hot water.

The packages will behave normally, checked many times I understood about meat - I went to look

[Natasha]

Natasha, this is also an option, a trial stone according to the sous-vide system
Why did I say that you don't need to cook for a long time, especially fish. Fish cooks quickly in a pan, but keeping it in water for 3.5 hours is a lot! Perhaps 30-40 minutes would be enough until cooked, and pulled out to cool.
Try to cook some more meat

Tatiana, I completely agree with you. I will definitely make pork.

.. I'll take a look at the handbook on how to set the temperature and time correctly, I'll take a look today

Tatyana, I remind you of your promise to clarify the temperature
Only I no longer have a turkey, but a piece of beef (rump) 600 gr

There is! Went to watch

There are several ways to cook meat and bagged foods in water.
1.cooking meat marinated in a solution of salt for ham, minced meat for sausages, when the meat in a bag shell is loaded into hot water, at 100 * C and then immediately the temperature drops to 85-90 * C and the meat is cooked at the rate of: 1 kg of meat - 1 hour + 20-30 minutes for the whole piece. The temperature inside the meat should reach about 73 * C, measured with a temperature probe. This principle is taken from the book Cooking Ham and Sausages.
And according to this principle, I cooked my meat according to the recipe. The presence of meat in hot water is regulated by the quantity of meat, its quality and variety.
It is recommended to cook pork at a higher temperature, which, according to the rules, requires a higher temperature.
You can cook beef according to the same principle, but depending on the quality of the meat, the thickness of the piece, the cooking time will depend.

2. chicken fillet and turkey fillet sous vide. With a piece thickness of 25 mm. cook the chicken for about 1.10 minutes to 1.30 minutes at a temperature of 60.5 * C.
At a temperature of 57.5 * C, cooking time 2 hours 20 minutes
At temp. 63.5 * C cooking time 46 minutes
At temp. 66 * C cooking time 38 minutes

With an increase in the thickness of a piece of chicken meat, the cooking time will also change at the same parameters of the set temperature.

Tatyana, thanks for the detailed answer. Only I do not understand, vacuum bags can withstand temperatures of 100 degrees

Galya, they stand! And even dense food bags can withstand Well, for insurance, you can wrap in two bags

Then great! I will try

The "sous-vide" method involves cooking at low temperatures of 80-90 * C. This temperature cannot be reached in a pressure or multicooker.

How impossible. Very much even possible. My Redmond keeps the temperature from 40 degrees and above in increments of degrees. And I bought it when I was 12.

Thank you soooooo for the recipe!

While I was about to make the recipe https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=455975.0, Tatyana wrote there about the temperature for pork. Therefore, I did it at 90 degrees, in a slow cooker. Liked!! And it is cut well, and the taste is such, unobtrusive, calm, pleasant. In short, just delicious. In life, I would not believe that this can be done at home
Thank you!! For sandwiches - what you need.

[Dasha]

Therefore, I did it at 90 degrees, in a slow cooker. Liked!!

Dasha, the right decision! And the result is great
I like the ham in this version more than at a low temperature.

I am reporting, what if someone else is tempted to cook. I really like the delicate taste of meat after wine marinade. And I like the way the meat is cut. Thin, without falling apart into fibers.

I took a boneless loin 1 kg; 1.5 days in the marinade. At night for 2 hours in MV in two bags at 90 *, I tied the inner bag with threads just to make it stronger, turned off the heating (otherwise it is always on automatically), the meat then cooled down in water until morning. In the morning I pulled out, there is a lot of broth:

I poured everything, put it in the refrigerator. It turns out delicious! Whoever doubts, by all means do
Tatyana,

[Dasha]

Dasha, how I love this meat, it is in this performance Always an excellent result!

Dasha, a great piece of meat Health
And really, good advice - such meat needs to be cooked!

[Admin]

Admin, Thanks for the recipe! I've been thinking about experimenting with the package for a long time .... Hurray! Found it! I will try .... Of course not on the stove, but in the MC, (I can't live without it). Maybe it will not work like you do ... but ... we will not throw it away !!!!! Thanks for the idea!

[Nuttison]

To your health!
Nuttison, oh, delicious ham turned out