notka_notka
Masha, what a delicious meat !!! Looks like beef tenderloin, my pork is flat and thin, and yours is round
How many days can you store ready-made in the refrigerator? And do you need further heat treatment (for example, after 5-7 days ... or the drain cannot be kept for a long time, maybe it is better to freeze it?)
Masinen
notka_notka, Natasha, pack in a vacuum and freeze, and then get it when you need it)
Three days without a vacuum.
I processed it with a burner.
I was afraid to burn the countertop from the sink
Sonadora
Mash, thank you. Excellent meat turned out. Elastic, juicy. I cooked for three hours at 63C.
Masinen
notka_notka, Manya, thanks for the thank you))
Sonadora
I brought a photo.
Pork tenderloin in Sousvide Steba SV-1
Yarik
Manyawhat a meat, mmm! The beauty!
Sonadora
Yaroslavna, Thank you. The meat is delicious.
Before buying the sous vida, I was worried that the meat cooked in this way would seem raw to my eaters. But no, I like it.
Masinen
Quote: Yarik
what meat, mmm! The beauty!
not the right word, beauty with beauty
Sonadora
Mash, I think now to cook all the pork at 63-64 C. What do you say?
Masinen
Quote: Sonadora
cook all pork at 63-64 C
That's how I cook, sometimes I can put 65. but for pure meat I put 63 or for carbonates too.
Sonadora
Yeah, I wrote it down.
Today I made a loin at 63, 6 hours. On Saturday I'll find out what happened.
Rottis
Masinen, Maria, Thank you!!!! for a delicious recipe!

everyone liked it right
Masinen
Rottis, Elena,
Urrah! I am very glad!

Optim
Quote: Tanyulya

Not thick, plus beat off. Temperature 60-61 degrees. Salmonela at 55 seems to die
55 is not enough for a pig)
Even for beef 55 is rare, pork and rare are not compatible
Masinen
Optim, I agree, 55 is not enough, min 63 g is needed, less is impossible)

Optim
Quote: Masinen

Alexanderis it not ready meat yet?
By the way, I'm making a beef recipe. I did that the other day, it turned out gorgeous !!
Maria, where can I find your recipe for beef?
Annushka85
Directly drooling flowed, how delicious it is with you, and is it necessary to buy a sous-vid and how does it differ from a Redmond multicooker with a vacuum cooking function?

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