Masinen
AlenKa, what can I say !!
Molodets !!!! The meat is gorgeous!
Vinokurova
Maria, thank you ... I tried ... well, the brandy and the packer also tried ...
we are all together maladtsy))))))))
Iskatel-X
Maria
... rub with paprika.
Does this mean Bulgarian, not ground?
If not ground - cut off a slice and rub, like on a grater?

Nitrite salt is dosed in the same way as table salt in the manufacture of dry-cured and uncooked smoked products, 50x50 in the manufacture of other sausages and sausages and is not used in the manufacture of sausages for frying, because when heated from 100 degrees, sodium nitrite forms carcinogens, which is not known to be beneficial to health.
Is the use of nitrite salt appropriate for this recipe? After all, we will fry.
Thank you
Masinen
Iskatel-X, ground red sweet pepper. Dry!
You can also use nitrite.
Iskatel-X
Maria
Ground red sweet pepper. Dry!
Is that Paprika?
Or is it called "red sweet"?
It is clear that you can replace, but I want to completely repeat the recipe!
The spices are similar, but each has its own unique taste!

In many recipes, including this one, the pepper is ground. How is it better, as opposed to using ground from sachets?
Thank you
Masinen
Yes, that's Paprika)
It is exactly ground from a bag.
Iskatel-X
Maria
"Paprika" - To taste
How much is for 1 kg of meat?
On the sachet, 1.5 st. l per 1 kg of meat. Not enough?
At the same time about salt - how much?
It is not enough to put - it will turn out bland.
Is the taste for the "average"? The starting point, further, I will recalculate for myself.
Thank you.
Masinen
Iskatel-X, for 1 kg of meat, two teaspoons of salt, approx.
And the pepper is enough for 1.5 tsp. You just need to distribute over the meat
francevna
A parcel arrived with spices from the Sausage House. ru, and there is added everywhere the flavor enhancer - monosodium glutamate, so I wanted to have some spices.
Masinen
Alla, it is not good(

I buy in the store and immediately read the composition and where I don't take additives
francevna
They also did not indicate on the website that there is a taste enhancer. I recently did an audit at home and threw away so many things, it is so finely indicated that you have to walk with a magnifying glass. I have been using Adyghe salt for so many years, and there is also a taste enhancer.
Iskatel-X
Maria
- We take out the meat and again salt it a little, rub it with sweet red pepper. We make cuts with a knife and put pieces of garlic in them (Stuff with garlic).
- We put in a bag for a vacuum and grind hot red pepper, I already had it in the mill.
Red pepper - 2 types? Paprika and spicy?
Thank you
Masinen
I took the sweet one, but you can add spicy, as they say to taste)
Iskatel-X
If you read it carefully, there are 2 peppers in your recipe.
Sharp - before evacuation.
To clarify, so as not to overload, the sweet did not suppress the spicy or vice versa!
Thank you
Masinen
Quote: Masinen
We take out the meat and salt again, rub a little with red pepper. We make cuts with a knife and put pieces of garlic in them.
Here, only 1 sweet red pepper-Paprika)
Iskatel-X
Su-Vidate
1.1 kg, Loin, lump, on one side - a little fat.
The first 30 min ~ 75 degrees.
Then 64-72.
The package is sealed, there is no fat in the water, there is no smell.
I took out a bag, there is a lot of liquid in it, the bag is not flattened (as it was during vacuuming), slightly swollen. Does everyone have it?
Liquid - juice from meat, depends on meat. Or do you need to dry better?
I haven't opened it yet, it's getting cold.

I poured a lot of water - 2 liters, with a margin.
He put a sieve bowl on top so that it would not float.
I haven't fried it, and I don't plan to, not necessarily? This is for aesthetics.

Leave it in the refrigerator for another day - is it better sealed with liquid or open, drain the liquid?
Thank you
Iskatel-X
Result. Didn't fry - For a healthy diet!
Pork chop with spices (Sousvide Steba SV-1)
Pork chop with spices (Sousvide Steba SV-1)
Masinen
Iskatel-X, well! Like from a store !!
Vinokurova
Quote: Masinen
fine! Like from a store !!
Mash, well, you said nonsense !. only a view from the store, but the taste is homemade, without chemistry ... I ate my own small doctor's sausage, according to Larissa's recipe and said, thank God, it doesn't look like a store one)))
Masinen
Ahh, he said so !!
Well, actually)
But give us a taste like a store, but homemade)
Aunt Besya
Masha, I also decided to try it yesterday - a piece of carbonate, 65 degrees, 10 hours ..
I haven't unpacked it yet, but the amount of liquid in the bag is confusing! : wow: It seems that it does not leak from anywhere, that is, the tightness is not broken, but where does it come from? The vacuum was created normally, a little liquid, there was literally a drop on the vacuum apparatus, maybe the oil melted? How much liquid is in the bag when removed from hot water? In general, when I opened the lid, I thought that the vacuum was broken, and when I lay in cold water, the bag went away again, but there is a lot of liquid in it, probably a quarter of a glass .. There was no such thing in the breast
Masinen
Aunt Besya, Lena, it should be so, always, liquid is released from the meat, this is our meat))
Aunt Besya
Well, in general, something like that ...
It turned out a little dry. Lean meat, only there was very little fat on top. So I'm thinking: is it the fat content of the meat or something else?
🔗
Masinen
Elena, chop, will not be like a neck, for example))

Try to cook for 63 grams, if possible.

Well, the photo is handsome, so))

Oh, and 10 hours is a lot, did you count the time from the table?
Aunt Besya
Yeah, outwardly looks nothing! I took time and temperature in the first post
Masinen
Then you need to change the time))
At first I cooked this way, I was afraid of everything, and now I count the time according to the table.
Aunt Besya
Idea table?
Aunt Besya
Yesterday I marinated in spices, today I cooked: Shake, 1300, 63 degrees, 6 hours. Didn't fry, but it turned out super tasty too !!!
Pork chop with spices (Sousvide Steba SV-1)
Masinen
Elena, It turned out very cool !!
Here is the recipe for the neck)

Pork neck with spices and grain mustard (Sous-Vid Steba DD1 Eco) (Masinen)

Pork chop with spices (Sousvide Steba SV-1)
Aunt Besya
Maria, oh, I have not seen, then transfer the post to the profile Temka
Oksanna
The husband strongly wants to cook meat sous vide on March 8th.
Should the valve be closed or not? I understand that there is no difference, or is there still?
Masinen
It is not necessary to close the valve, but at low temperatures there will still be no pressure))
Byaka zakalyaka
Masinenwhile you are awake, I will ask .... Is there meat in the freezer frozen in a piece, can you coat it with goodies, salt it, vacuum it up and put it until the morning sous-see? Or need to defrost first? There was an idea to make meat for tomorrow's table, but the idea arose late. If possible, how to calculate the correct time? Thank you
Masinen
Marina, honestly, it's better to defrost of course. A big piece? maybe you will have time tomorrow?
Byaka zakalyaka
Somewhere 800-1000 gr
Masinen
Well, if you smear it in the morning, leave it for an hour and then cook this 5-6 hours. Should be in time. It is necessary to get up early and do everything
Byaka zakalyaka
OK thanks
Iskatel-X
Marina
There is meat in the freezer frozen in a piece, can you smear it with goodies, salt, vacuum it and put it until the morning sous-see? Or need to defrost first?
Same as sprinkling a piece of ice with spices. The result is Zero!
Defrosting-> Mine-> Drying-> Coating. Any meat, for any recipe.
Byaka zakalyaka
Iskatel-X, Thank you. Already got out to defrost
Rituslya
I bought a piece of loin in Bill for 800 gr. Lenten, of course, but decided to try it.
Washed, dried, rubbed with pepper and salt and wrapped in plastic. She regained consciousness after 5 hours. To Vacuum and Shteba for 10 hours.
It turned out very well. My husband began to bite there, which is dry, but received the answer that he himself was so ...
Today I agreed that the meat was amazing. True.
Sooo good!
Sneg6
Masinen, Masha, I want to cook a carbonate, a piece of about 600 grams per sample. Can you tell me if you add nitrite, then how much and cook for 10 hours? The thickness is about 6 cm.
Masinen
Olga, I looked at the table, it turns out 5 hours. Well, add another 40 minutes for heating.

You salted it for several days, you can use it with a wet salting, or you can dry it (I like dry more)
Then put it in water when it is 40 grams and cook. Well, then shock chilling and refrigerate overnight.
I corrected the time in the recipe.
Sneg6
Masha, dry as you did the neck? Thank you! I hope it will work out, unsubscribe.
And how much nitrite to put?
Masinen
Yes, like a neck. For 1 kg of meat, 18 grams of salt.
Knopka_
Maria, Mashenka (sorry for the familiarity), thanks for your recipes, I always look and read them. if there is a possibility I bring it to life. Question: as I understand it, you can replace the souvenir with a cartoon with a multi-cook? only because of this recipe I ordered a vacuum cleaner. can not wait. (and in general an infectious site, thanks to Elena Tim and her cousin ordered, for which she thanks a lot.
Masinen
Quote: Knopka_

Maria, Mashenka (sorry for the familiarity), thanks for your recipes, I always look and read them. if there is a possibility I bring it to life. Question: as I understand it, you can replace the souvenir with a cartoon with a multi-cook? only because of this recipe I ordered a vacuum cleaner. can not wait. (and in general an infectious site, thanks to Elena Tim and her cousin ordered, for which she thanks a lot.
Svetlana, in principle, you can use a multi-cooker with a multi-cooker, but if you compare the meat cooked in a suvidnitsa and in a multi-cooker, the first option will be strikingly different from the second.
Why? Because, in suvidnitsa, the error with a jump in temperature is minimal.
But, before buying a suvidnitsa, you need to try to make in a multicooker, and suddenly you don't like it, and the suvidnitsa is not cheap and highly specialized apparatus))

And I can go to YOU)
By the way, I not only have this recipe for suvid, you can see them in my profile))
Sneg6
Maria, cooked carbonate, it turned out very tasty, no worse than the store. I filled the neck, I think it will turn out delicious too! Thanks for the recipe and help !!!
Pork chop with spices (Sousvide Steba SV-1)
The picture is there.
Masinen
Olga, The photo is great !!!! It can be seen that the meat turned out well !!!!

I'm glad everything worked out as it should !!

You can see the neck in another recipe, I have it separately displayed)

Pork neck using Sous-Vide technology (Steba SV2) (Masinen)

Pork chop with spices (Sousvide Steba SV-1)
Sneg6
Masha, Thank you! The meat was almost eaten. I saw the recipe for the neck. All your recipes are excellent, I will cook according to them !!!

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