selenа
Quote: Anna1957
you should not expect the tenderness of the tenderloin
I had a boneless knuckle in a slow slow in 6 hours was ready to softness, with a bone in 8 hours even from the bone fell off, and how many degrees in that slow
Anna1957
Quote: selenа

I had a boneless knuckle in a slow slow in 6 hours was ready to softness, with a bone in 8 hours even from the bone fell off, and how many degrees in that slow
In the slow, the temperature is still more than 70. I held it for 0.7 15 minutes - it seems to pierce well. But I haven't tried it yet.
kolobashka
Cooked carbonate in a vacuum tonight. I put it at 68 degrees for 8 hours. In the morning it turned out that the cartoon was turned off, someone moved the saucepan and the wire came off. I'm only sure about 5 o'clock. By the way, the water was quite hot. I put it in the refrigerator, because I have to leave. And yet, there was a lot of liquid in the bag. Integrity is not broken. The meat has been defrosted. Maybe not completely? In general, I don't know what to do, I'll be back in the evening to check. Probably have to fry well?
Masinen
Barbara, 68 degrees is a lot, so the water is hot.
I think that in 5 hours it was cooked at your place. And liquids should be, maybe the meat lets out its juice)
Luna Nord
And if you first set the temperature to 100 -105, for 10 minutes, in order to guarantee the kill of the targeted flora, and then reduce it to 65?
Chionodox
Can anyone help? I have a VITESS VS-520 multicooker. The instructions do not say anywhere about the cooking temperature. Well, there are no numbers there. How do I know which cooking mode I can cook sous vide?
Masinen
Ludmila, no, for 100 grams, the meat will lose all its juice and will be dry.
the beauty of this is cooking at low temperatures. If you are afraid, then set the time longer and that's it)
Olga, the temperature changes on a multi-cook, if you have such a program.
or you can cook on the heating mode, maybe heating + 70 gr
Chionodox
Quote: Masinen
Olga, the temperature changes with a multi-cook, if you have such a program.
or you can cook on the heating mode, maybe heating + 70 gr
Masha, there is heating. So it will be necessary to try this mode Thank you.
Chionodox
So! I am reporting! Marinated pig carbonate and stuffed it into a vacuum for a day. Marinade: olive oil (a little), granulated garlic, ground paprika, a mixture of ground peppers, ground black pepper, a little Tabasco sauce, simple and nitrite salt (1: 1). Then she was smart with her slow cooker for a long time (I have Vitesse). As already said, there is not a single word in the description about the temperature in the modes. In short, I calculated, or rather measured, that in the "heating" mode, the water reaches 59 degrees. I stuffed my pork in there and for 6 hours.
Then in cold water for 5 minutes and in the refrigerator until morning. And in the morning I got her - my darling ... Scary! After all, I did it for the first time!
Opened it! Oh! What a beauty! And how it smells! I called my husband. I decided to try it. Verdict: TASTY !!! I wanted to insert a photo, but I don't know how it's done
Masinen
Olga, well, class! everything worked out !!
right, the first test should be given to my husband

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Chionodox
Pork chop with spices (Sousvide Steba SV-1) This is how the meat looked in the morning, taken out of the refrigerator

Pork chop with spices (Sousvide Steba SV-1) That's how much liquid was in the bag
Pork chop with spices (Sousvide Steba SV-1)
Pork chop with spices (Sousvide Steba SV-1)

HERE !!!
Masinen
Olga, Well, that's another matter))
beautiful meat! and you can also fry it on top, and it will be rosy)
Chionodox
Maria, well, in the morning I had no time to fry. And I took 2 boutiques with me, I have already taken VKUSNENKO for a long time !!!!
francevna
Maria, the bag of meat must be completely covered with water
I make in Brand 502, the weight of meat is 950g, the steamer does not get on top. Must there be a stand under the package or not?
Fried pork in vegetable oil in a grill pan
Masinen
yes, it must be completely submerged in water.
stand is optional
francevna
I haven't used the manual mode yet, I went to put it.
francevna
I put it on 65 degrees, and now the smell of meat all over the house. the aroma appeared after 1, 5 hours. It seems to me that the water is much hotter. There is nothing to measure the temperature, what should I do?
Masinen
Alla, well, reduce it by 63 grams, if possible
francevna
In Brand502 with 25 degrees in steps of 5 degrees can be set.
Masinen
Then leave it at 65
Vinokurova
Alla, how did the torment / trials end ?. so interesting ... I now have a piece in a vacuum in the refrigerator ... waiting for the evening ... I think at what temperature to do ... I'll try at 60 degrees for 4 hours ...

Quote: francevna
It seems to me that the water is much hotter.
I also had the same feeling when I made pears (((
Chionodox
Quote: francevna
and now the smell of meat all over the house. the aroma appeared after 1, 5 hours.
It's strange. How can the aroma of meat appear if it is in a vacuum? For all 5 hours of cooking, I did not even have the slightest hint of smells
Vinokurova
Quote: Chionodoxa
For all 5 hours of cooking, I did not even have the slightest hint of smells
it was well vacuumized, so there was no smell ... maybe the bowl absorbed the smell from previous preparations, and then it began to give it into the water ... or the bag was not tightly packed ..
Chionodox
Quote: Vinokurova
or the package was not sealed.
So then the water will get there, and there will be no sous-vide. I think so...
Vinokurova
Quote: Chionodoxa
I think so
agree....
Olga, well, you see, Alla did not write anything else (((
but I will still do it in the evening ...
Masinen
If the bag is poorly sealed, then the water will be oily
Vinokurova
Marus, well, we only assume what happened there ...
Quote: Masinen
the package is badly sealed
I sometimes do two seams ... I'm afraid ...
Vinokurova
so I ask .... there are no plans to fry a piece of carbonate ... I will cook it ... should I cool it quickly or still gradually ?.
and more ... I will cook, say, more than I can eat ... well, I need to lie down for a while ... right in that bag and leave it without opening it ?. and in the refrigerator ..?

probably in the freezer, too, you can .. then just cut and fry ....?

it's a pity, I just saw this morning how you portioned carbonatic stuff ... I was even upset that I didn't notice yesterday (((
Chionodox
Vinokurova, Douglas Baldwin's manual says to place the food in very cold water after cooking. I even specially freezed ice cubes to cool the finished one. But this is if you are not going to eat lukewarm right away
Vinokurova
Olga, yes, I, too, when I make sausage, I freeze the cold accumulators ... and then, I thought something)))
Ol, do you start cooking in cold water, or do you put the product in warm water?
Chionodox
AlenKa, pour water from the tap into the multicooker bowl, set the "heating" mode and time the time. That's all. More and more often I start to think about purchasing a souvidnitsa. I have no temperature in my slow cooker. In the "heating" mode it is kept at 60 grams.
Masinen
AlenKa, you can preheat the water to the desired temperature, but when you put the meat, the temperature will still drop and you need to add the heating time)
Vinokurova
Marus, I understood, thank you..
Quote: Chionodoxa
I'm starting to think about purchasing a sous-vidnitsa
I also wanted ... but now I'm straining big on salary and work (((
francevna
Girls, unsubscribed in another topic, I will repeat here.
Yesterday I did the second piece, I set it at 60 degrees for 7 hours. At night I woke up, again the smell of meat. I took it out, again the package was 2 cm in size, but not my seam, but the factory one.
Today I studied the bags and found a place that diverges when heated.
Direct large bags of Proficuc into the light and look at the seams. On one side, a sign is squeezed out, sort of like a fork with a glass (difficult to determine), and on the second side there is the same sign, and a little further 2 cm in size there is a seal with stripes, this seal is revealed. Here you need to make a second seam.
The first sous-vide was overcooked, the second less, but the meat is dry.
But our Gray, Kurzhar, is very happy with the fat broth.
Vinokurova
Alla, well, at least something has cleared up ...

Quote: francevna
again, a 2cm bag was sold, but not my seam, but the factory one.
here's an ambush ... Alla, it's a shame how ... that's why there was a smell ... I probably boiled the meat ...

today I will see a piece of carbonate ... 6 centimeters high ... I hope it will not get dry in 4 hours ?.
Masinen
AlenKa, it became dry because water got inside.
And if the package is whole, then the meat will not be dry.
Vinokurova
Marusya, will cook in 4 hours at 60?
Masinen
AlenKa, should, you measure the thickness of the piece.
francevna
Mariawhat packages do you use
Did you have any problems with the packages?
Masinen
Alla, I have packages from Proficuka and packages and rolls from Kaso.
Honestly, I never noticed that the package was being opened.
Vinokurova
Maria, I measured it ... according to the Internet table for my 6 cm it turns out 2h 50 minutes .. but even I'm afraid ... put it for 4 hours ... the water was cold ... in 15 minutes it didn't get 60 degrees ... in another 15 minutes I'll measure it, then I'll decide ...

if anything, I have a little firebrand, not a staff

francevna
Maria, it's a shame that I did it twice and it happened both times. The second time already on a stand I did t 60 degrees.
I think I need to buy a thermometer so that the temperature can be measured in a multitude.
Maybe someone will tell you which one
francevna
AlenKa, and what is this table where to look
How do you measure the temperature?
Vinokurova
Alla, I downloaded the table on the play market ... sous vide pro .. there in English, but I realized that loin is what I need ...
A thermometer in the search engine, type a culinary thermometer of instant action article 51049 / s
I must show ... if anything, Cherkani, I'll write in detail in a personal
Masinen
Alla, then seal the factory seam.
Try it without meat, but just pack something there.
Rituslya
Mashun, delicious! There are no photos, because there is nothing to photograph. Now I will cook another kusmanchik.
I cooked in Stebka at a temperature of 67 degrees for 10 hours. The only thing is that the temperature range was from 62 degrees to 72.
The meat was very lean. I salted this piece a little, pepper, stuffed a couple of garlic cloves. I evacuated it and immediately to Štebka for the night.
Mashun, and if I vacuum in the morning and cook in the night, will the taste change?
Vinokurova
Marus, cooked ... nothing burst anywhere .. and there is very little broth in the bag .. I would say that it does not exist at all ... is this normal ?.
cooled quickly, so in a vacuum and left ..
I'll show you in the evening ... I'll try it cold as an appetizer ... and try it on the grill in portions like dinner ...
Masinen
Quote: Rituslya
Mashun, and if I vacuum in the morning and cook in the night, will the taste change?
put it in the refrigerator))

You set the temperature, but the fact that she runs on the scoreboard means nothing)

Rituyla, which one did you buy?
Masinen
Quote: Vinokurova
Marus, cooked ... nothing burst anywhere .. and there is very little broth in the bag .. I would say that it does not exist at all ... is this normal ?.
This is generally cool, so the meat is not pumped up by anything)
Vinokurova
oh, I'll tell you now ...although, I still won't surprise you with anything - the meat is amazing .. tender ... tasty in all versions - both hot and cold ...
Pork chop with spices (Sousvide Steba SV-1)
I already wrote above that there was almost no liquid ... what was - a teaspoon probably .. turned into jelly ... the taste is awful ... pickled in salt, added sugar ... the pepper is definitely sweet dried pieces .. probably at Larissa dopleta spied ... very tasty .. added nitrite salt ... lay in the refrigerator for a day ... 4 hours at 60 degrees ... and the water heated very slowly ...
I shouldn't have worried, very tasty, very tender ...
by the way, I decided to try a thicker piece hot:
Pork chop with spices (Sousvide Steba SV-1)
very tasty...
Marusya, you are the master of the recipe !!! thanks for the recipe and advice)))

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