francevna
Pork chop with spices (Sousvide Steba SV-1)
Marinated for eight days, cooked at 70 degrees. 6h30, pieces of 800 g, thick, barely placed in wide cells. After 3 hours of cooking, turned them up / down
Shock chilled and sent to the refrigerator.
I'll show you the slicing later. I prepared the same two pieces earlier, marinated for three days.
I want to compare.
Masinen
Quote: francevna
I want to compare.

Waiting for results)
francevna
Quote: francevna

Pork chop with spices (Sousvide Steba SV-1)
Marinated for eight days, cooked at 70 degrees. 6h30, pieces of 800 g, thick, barely placed in wide cells. After 3 hours of cooking, turned them up / down
Shock chilled and sent to the refrigerator.
I'll show you the slicing later. I prepared the same two pieces earlier, marinated for three days.
I want to compare.
Pork chop with spices (Sousvide Steba SV-1)
Pork chop with spices (Sousvide Steba SV-1)
Pork chop with spices (Sousvide Steba SV-1)


Added Monday 05 Sep 2016 05:13 PM

Bottom photo just after the refrigerator, then after frying with a gas burner.
Since the meat has been marinated for 8 days, you need to either reduce the temperature or the time.
Masinen
Quote: francevna
Since the meat has been marinated for 8 days, you need to either reduce the temperature or the time.
You don't need to change anything, the meat is raw.

And in the photo the result is very good!
francevna
Maria, I will cook at 65 degrees, that taste is more pleasant and the meat is denser.
Masinen
Alla, what kind of burner do you have? Just fun to see.
francevna

Pork chop with spices (Sousvide Steba SV-1)

Maria, I took this from my son, but I will probably buy one for myself. It is convenient to work with her.
lelyabar
Girls, take them into your ranks! I bought a professional cook, made chicken and lamb without marinating. Fillet super! Then I cut the lamb and stewed it with vegetables in a cartoon, quite myself)). I cooked in a slow cooker at +65 kurfil for 6 hours, and lamb 1.6kg for 10-12 hours. Question: I have vacuumized 1.8 kg carbonate in spices and olive oil for a day. How much should you bet in the cartoon? I looked at the table, the thickness in cm is written there, but not in kg ?? So I realized that it is better to set it at 60 degrees. I have a Redmond multi-cook every 5 degrees. Thank you in advance for your answers and tips !!!))
Iskatel-X
Olga
I looked at the table, the thickness in cm is written there, but not in kg ??
No matter how much in kg! Everything, that in water - will be cooked. Thickness is important - will be cooked / NOT cooked. Will the degrees "reach" the middle of the piece, in the depths, that is ...
lelyabar
Seeker, bring it to the brain, please! How to make calculations? I really do not want to overdo it and dry it out, because it is for this that we got confused with such a preparation!
Iskatel-X
Olga
According to the table - by thickness.
The average thickness is the same for everyone, in most cases - the one indicated in the recipe.
Time - indicated in the recipe.

vacuumized 1.8kg carbonate in spices and olive oil for a day.
In oil - it will never dry out, no matter how much you cook.
In a bag in a vacuum, the oil has nowhere to go. Will not evaporate, the temperature will not be enough + package.
lelyabar
Got it. So it doesn't depend on the weight of the piece! I'll know! Thank you!))
Iskatel-X
Olga
it does not depend on the weight of the piece!
If only it would enter the bowl / container, and what would in water!
Masinen
lelyabar, Olga, read the topic, everything is written there and many times discussed all questions about suvid
Su-Vid and all the subtleties of technology
And here's another topic, but this is Shteba's profile, but still, a lot of questions were discussed there.
Cu View Steba SV1 / SV2 / SV200 PRO / SV 100PRO (SousVide - cooking in vacuum)

Quote: lelyabar
I cooked in a slow cooker at +65 kurfil hours 6

This is a very long time, well, just super long, 2 hours is enough. I cook for 1 hour 30 minutes at 63 grams

Quote: lelyabar
now vacuumized the carb
Quote: lelyabar
which is better to set at 60 degrees
Better put on 63 grams.
lelyabar
Thank you! I will master it slowly. I have a step of 5 degrees in a multi-cooker, so I can put either 60 g or 65.
Masinen
Olga, then put on 65 g))
But then you can reduce the time a little by 30 minutes)
Helen
Another meat ... packed for storage ...
Pork chop with spices (Sousvide Steba SV-1)Pork chop with spices (Sousvide Steba SV-1)
Masinen
Helen, wow Lenka is gone !!!
It turned out very cool !!
Helen
Quote: Masinen

Helen, wow Lenka is gone !!!
It turned out very cool !!
Why waste time on trifles ... now to the market ...
Helen
I made a corbonate again .. I really like Sous-vid .... I marinated the meat and put it in the freezer ... when I decided to make it, I put it in the refrigerator for a couple of days ... and then set it to cook ... very tasty ...
Pork chop with spices (Sousvide Steba SV-1)Pork chop with spices (Sousvide Steba SV-1)Pork chop with spices (Sousvide Steba SV-1)
Belka13
Helen, Lenok, a gorgeous cutting turned out! Supermarkets are resting
Masinen
Helen, Len, ofigenski !!!
Helen
Belka13, Masinenthanks girls !! and how happy I am with this meat !!!
Ekaterina2
Masinen, in your recipe, you first fry the meat, and then in the bag and in the Shtebu, and in the collection of recipes, on the contrary - first the sous vide, then cooking. What do you think is better?


Added Sunday December 18, 2016 08:58 AM

That's it, the issue was resolved. My husband said that he would let me buy another piece of pork and try the experiment again - with frying after sous vide. Now I have fried in advance. Already standing at 64 degrees for 7.5 hours.
Masinen
Ekaterina2, Katya, it is possible both before and after, but now I always process afterwards with a gas burner))

Here's my last chop

Pork chop with spices (Sousvide Steba SV-1)
P.S Recipe tweaks added cooking recommendations if nitrite salt is used.
Ekaterina2
Masinenwhat a beautiful piece! I won't show it to my husband, just in case. Let him consider what I succeed as an ideal, it will be calmer to sleep
Masinen
Quote: Ekaterina2
Let what I succeed consider the ideal, it will be calmer to sleep

Right !
Ekaterina2
The meat turned out to be very tasty! Delicate but well-cooked. True, the piece is not as beautiful as we wanted (water got into the bag), but very tasty. I will definitely repeat it with pork, and try to make chicken this way ...


Added on Monday 19 Dec 2016 5:08 PM

And what delicious meat today, in a day. when it cooled down and lay down! It is a pity that there is so little of it left - yesterday my husband almost ate the whole piece hot.
Masinen
Ekaterina2, Ekaterina, meat after a night in the refrigerator becomes even tastier))

But if you do this with nitrite, and if without, then I usually cut it warm and serve it right away)
pushkar
Dear women, I am starting to make suvid, for the first time. bought pork carbonate, 800g. pickled. Now ch. question. what temperature and time. here I read mostly 65-70 gr. pace. and from Tatiana-Admin subtracted that 90-95 should be because not all bacteria seem to die, but the rate. 65-7- gr. this is for beef, chicken, and some other meat. Where is the truth. I want to do it today. Multicooker March 1989.
Anna1957
90-95 - will be tough meat with a normal taste. The thermometers have temperature gradation for different types of meat. I use a table of degrees and times. Pork usually fits into her box. But I haven't figured it out with beef yet.
pushkar
Put 90 gr. - 3 hours. 400 gr piece. but about the temperature, maybe Tatiana will see this recording and join the conversation.
And drop this table here, if you can.
Masinen
pushkar, 90 gr, this is not a souvid, I see no reason to cook at this temperature.
The recipe contains both temperature and time.

Pork is cooked from 60 gr to 65 gr.
Beef from 55-60 gr.
Chicken from 60-70 (70 is a lot already)
Vegetables from 80-90 gr.

Therefore, the recipe was made to follow it.

How would it be)
And you will not have a suvid, but an ordinary piece of meat, and even dry)))

Anna1957
So I said the same thing. And the table is on the theme page "Su view. All the subtleties of technology".
nadusha
I also want to make carbonade sous vide. Only I did not understand if I smear the meat with nitrite salt and spices, then it should lie in a vacuum bag in the refrigerator for several days. And when to add butter.
Masinen
nadusha, these are two different cooking methods.
If you put everything with butter, you put it all at once, but ordinary salt.
And if with nitrite, then you need to lie in the refrigerator for at least five days)
Masyusha
Pork chop with spices (Sousvide Steba SV-1)
Masha, I will now report to you on this topic. I did it without nitrite. It so happened that my meat was marinated in the refrigerator in a vacuum for a day. Then everything is according to the recipe.It turned out sooooo tasty! : nyam: Thank you for the recipe!
Masinen
Elya, the photo shows that the meat is juicy))


Well, here are two ways, with and without nitrite salt, who loves how and how)

Without nitrite salt, you can grill the meat, make a steak type. It is not necessary to refrigerate.

And with nitrite salt, it is like an appetizer for cutting on the table, sandwiches.
Masyusha
Mashul, I liked it with and without nitrite. Without nitrite, straight boiled pork from childhood is obtained, and with nitrite ham.
nadusha
This is my first meat. I did it with nitrite. Lied for 5 days in the refrigerator. I'm so pleased.
Pork chop with spices (Sousvide Steba SV-1)
Masinen
nadusha, it turned out great !!!
anavi
Masinen, Mashunya, good morning. I made carbonadic in the evening - it turned out a little harsh, for my teeth there is no ice ... I did it as it is written - I fried it in Štebka from all sides, salted and seasoned, vacuumized it with butter - and 65 gr in Šteba. 6 o'clock. No nitrite. (True, on the cartoon, the temperature jumped all the time - I saw 71, and even 77 degrees!) What did you do wrong? Or does carbonade always work like that? How can you soften the meat more? By the way, somewhere at Admin I read that it is dangerous to make pork at low temperatures - I don’t remember anywhere.
Masinen
Olga, I now cook at 63 grams and then it comes out more tenderly, but in general, it is good to stand it for a couple of days in salt and spices, vacuuming it.
You can put 62 in the Shteba, its error is higher than that of the suvid apparatus.
And maybe this meat is caught)
anavi
So I'm afraid to make the temperature even lower ... Can't you make it softer from this piece?
Masinen
Olga, so it was already cooked, the squirrel grabbed.
Let it just lie in the refrigerator for a day, ripen.
anavi
OK. Thanks, Mash
olgea
Good afternoon girls. Tell me how it will be more correct and tastier: marinate in portions with nitrite for 7 days in vacuum bags and put it in the freezer, and then, if necessary, take it out and cook, or cook everything and put it in the freezer ready to put it in the freezer and, if necessary, take it out of the freezer?
francevna
olgea, Olya, with nitrite salt in a vacuum bag and can be stored in the refrigerator for three weeks.
I prepare several packages at once, store them in the freezer.
If necessary, I take out a bag, let it thaw in the refrigerator, then open it, clean it, wrap it in parchment and a plastic bag.
olgea
Alla, Thank you. I will also do it then. I love it when there are a lot of different blanks in the freezer at any time.
spring

Masha, thank you! This is my first Suvidov experience, I saw it in steba, the temperature was clearly kept at 65 grams on the probe, on the scoreboard it jumped within 5 grams. This carbonade is nitrite-free, with salt still in the marinating process. Very tasty, check it out!

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