Sous vide brisket (Steba DD1 Eco pressure cooker)

Category: Meat dishes
Sous vide brisket (Steba DD1 Eco pressure cooker)

Ingredients

The brisket looks like meat, but the lard was not enough 1200g
Adjika 1-1.5 tsp
Grain mustard 1 tbsp. l.
The salt is not fine to taste (I have adjika with salt)

Cooking method

  • She rubbed the brisket with gruel from spices and put it in a bag and in the refrigerator, marinated the brisket for three days.
  • She took it out of the bag, tried to blot the excess liquid with a napkin (but the liquid still remained) packed it into a vacuum bag.
  • In Stebik, in the Heating mode, I set the temperature to 67 degrees and 10 hours, poured hot water into the bowl, waited until the temperature reached 67 degrees, it happened in just a few minutes and put the brisket there.
  • She closed the lid. The temperature fluctuated between 65-66, why I don't know, but at night I got up and checked.
  • She took the meat out of the bowl after 8 hours and 30 minutes, placed the bag in cold water (such as shock therapy) and then in the refrigerator.
  • Sous vide brisket (Steba DD1 Eco pressure cooker)
  • Sous vide brisket (Steba DD1 Eco pressure cooker)
  • Sous vide brisket (Steba DD1 Eco pressure cooker)

Time for preparing:

8-10 hours

Note

I was "sick" at one time as a sous-vidnitsa, but then I seemed to be ill, then again ... in short, I rush back and forth
I decided to test Stebik in this matter of su-vid.
It seems to have turned out not bad.
My husband tried, it seemed like he liked it, but he didn't express such enthusiasm. He said: the greasy part is like butter, the meat part is very tender, soft and it feels like the meat fibers are not separate, but as if everything is one.
An unambiguous conclusion has not yet been made, I will continue to try

Chef
Looks top notch

That would be another one-time experiment to conduct: cook the same pieces of brisket like this in Stebe a la Sous-Vid and in real Sous-form.
And then give both to the expert commission for a trial. After blindfold them, of course
Ksyushk @ -Plushk @
Tanya, the brisket looks nice.

So I cooked chicken breast in Brand 6051 according to the sous-vide principle. I also don't have a clear conclusion. I also want to make something of the pork, until I decided what exactly - which part. My husband hasn't tried this yet. Therefore, while the experiments will continue, as the dear arrives.
Tanyulya
Quote: Chef

Looks top notch

That would be another one-time experiment to conduct: cook the same pieces of brisket like this in Stebe a la Sous-Vid and in real Sous-form.
And then give both to the expert commission for a trial. After blindfold them, of course
It would be interesting. I just tortured my husband: Well? How is it? he chewed with his eyes closed, and said deliciously to the taste and sensations, the taste is different, but if I had not followed all the technology, maybe he would not have understood the difference. He says that it looks like steamed meat in foil, but the consistency of the meat fibers is different, they are something like a single whole. Now I still have to try, meat without lard, chicken and fish, and then I will already draw conclusions ..
To be honest, I do not quite catch the difference between the saucer and the heating mode in a pressure cooker, because the Heating keeps the temperature even at a deviation of only one degree.

Quote: Ksyushk @ -Plushk @

Tanya, the brisket looks nice.

So I cooked chicken breast in Brand 6051 according to the sous-vide principle. I also don't have a clear conclusion. I also want to make something out of pork, until I decided what exactly - what part. My husband hasn't tried this yet. Therefore, while the experiments will continue, as the dear arrives.
Ksenia, I didn’t try it, I only looked into my mouth, but climbed with inquiries. Dad said: Delicious, as always.
Cvetaal
Tanya, thanks for the experiments, the brisket is amazing

I am also all in thought, whether I need a suvidnitsa or not, I will try to cook in the same way in Shteba
ElenkaM
It looks beautiful. You have to buy a packer.
Tanyush! Sasha is probably already tired of working as a taster.
You can't eat quietly. Now take a photo, then a movie, then take a test!
Twist
Tanyusha, The brisket looks very tempting! I'll try to make one for my husband's arrival in Brand 6051.
Tanyulya
Quote: Cvetaal

Tanya, thanks for the experiments, the brisket is amazing

I'm also all in thought, whether I need a suvidnitsa or not, I will try to cook in the same way in Shteba
Thank you. Here I am, like that hare, I rush about, I don’t get caught. : girl_pardon: It seems like Stebik did a great job.
We'll try it again, and we'll think it over.
If in Ekat there is a master class at the Shtebovites, I will call my husband with me, let him try the dishes from the sous-vidnitsa and tell me about the difference.

Quote: ElenkaM

It looks beautiful. You have to buy a packer.
Tanyush! Sasha is probably already tired of working as a taster.
You can't eat quietly. Take a photo, then a movie, then take a test!
Oh, Linen, he knows that he must convey to me a clearly formulated answer, with all tastes and aftertastes, vague phrases do not suit me ...
Quote: Twist

Tanyusha, The brisket looks very tempting! I'll try to make one for my husband's arrival in Brand 6051.
Marisha, Thank you
LiaSHa
Tell me, what kind of vacuum bag. I am completely newbie
Chef
Quote: LiaSHa

Tell me, what kind of vacuum bag
In general, you can read about the packer here:
Vacuum packing machine
Vacuum sealer Steba VK6
And for the company about containers:
Vacuum containers
Larssevsk
Tanya, thank you so much for the recipe. Finally, the whole technology of cooking in a vacuum has cleared up in my head. Now I will introduce girls at work
Tanyulya
Quote: Larssevsk

Tanya, thank you so much for the recipe. Finally, the whole technology of cooking in a vacuum has cleared up in my head. Now I will introduce girls at work
Larisa, thank you very much
Try it, most likely you will like the taste. Shtebik copes very well with maintaining the temperature without any run-up, well, one degree is not critical. The main thing is of course good to create a vacuum.
Larssevsk
I am already studying vacuumizers using Chef's links
Basja
What about botulism? Here is an excerpt from Wikipedia: “The optimal conditions for the growth of vegetative forms are extremely low residual oxygen pressure (0.40–1.33 kPa) and a temperature regime within 28–35 ° C [12]. (visually, on canned foods, it is defined as 'bombing' - swelling of a lid or a tin can.) Heating at 80 ° C for 30 minutes causes the death of vegetative forms, but its spore forms are able to survive for several hours at a temperature of 100 ° C [16 ], and, getting into a favorable environment, go into vegetative forms. For complete destruction, use fractional pasteurization-tyndalization
Masinen
Nina, this question has already been protested 100 times !!
Why ask again when you could read the topic about sous vide ??
In order to protect against botulism, we fry either before packing or after cooking.
And yet, botulism spores live on the Surface of the product, if suddenly they somehow get there, and when frying they die, that's all.

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