Su-Vid and all the subtleties of technology

[Konstantin]

Konstantin, Linadoc, thank you, calmed down Now I fried it over high heat quickly - very tasty. I watched Lazerson's video about cooking sous vide beef. He cooked at 55 degrees for 2 hours cm2 thick steaks without salt, oil and spices. So he said that these blanks can be stored in the refrigerator for up to two weeks until the desired hour, then you need to quickly fry over high heat, then salt and glaze. Such long-term storage of undercooked meat without salt haunts me. What, and in this case (2 weeks!) Anaerobic bacteria cannot develop in a vacuum ??? When should you still be wary of these clostridia
I bought beef and is lying on the balcony. Now it's too late to mess around, tomorrow after work I want to try to see it according to his method. And another question. Do you wash the meat before vacuuming? Last weekend there was a TV program, so they said that meat is not washed before cooking, that bacteria and microbes die during heat treatment and they are on the surface of the meat, but inside the meat is sterile (!). And when I wash my chicken, there is a huge chance of insemination with salmonella with spray of water from the kitchen itself (around the sink). Won what! But I always wash and dry with paper towels. And you?
Help me figure out the simple truths, I will be very grateful

Such a long-term storage of undercooked meat without salt haunts me

And why is it not ready-made ready-made meat! We just cook on a low temperature.

Do you wash the meat before vacuuming? Last weekend there was a TV program, so they said that meat is not washed before cooking, that bacteria and microbes die during heat treatment and they are on the surface of the meat, and inside the meat is sterile (

The fact that the meat inside is without bacteria, so we knew without them, therefore, for judging, it is not necessary to tanederaise the meat, otherwise bacteria can get into the inside of the piece.
And for this we do frying at high temperature, well, one of the reasons. And the second, to give the meat a beautiful and appetizing look)

[Masha]

Masha, well, he really had it undercooked, straight liquid from the package is blood, and he himself said that it was blanks for steaks. Therefore, I began to doubt)
But you still need to wash the meat or not

Added Thursday 09 Feb 2017 10:01 PM

Well, do not judge strictly, I only study and delve

[Natalia]

Natalia, I wash)))

[I will]

I'm here at the end of January threatened with a homemade scheme share.

I did everything, I sent the scheme and description to the lady with soap, it's already the sixth day.
In my direction so far - no answer, no hello. But she wrote "I will grateful ... " ... Apparently for a long time will be...

In short, if someone also needs it, send greetings with soap to my soap box. I will answer with a set of documentation. The budget for Ali, however, has moved a little, by a hundred, approximately.
(Photos are not attached to messages in PM.)

A small report as an exchange of experience with students
Every week, and sometimes a couple of times a week, I make sous-vide meat, breast, ham, brisket, sausages. This time carbonatic 0.7 kg and brisket 1.2 kg. For cutting. I bought it without soap, cut the brisket in half for convenience, the thickness of meat and brisket is the same - 5 cm, pickled with spices (salt, nitrite salt, dry garlic, fenugreek, black pepper, chili pepper, cardamom, nutmeg, basil, sage, sugar and 2 tbsp. l. wine vinegar 6%) in a container with a lid and in the refrigerator for 3 days. Besides their main role of flavoring, these spices, salt, sugar and vinegar are natural antibiotics and preservatives.

After 3 days I took it out, the meat gave a little juice, the juice got wet, vacuumized and set the sous to see at 63 * C for 5 hours, taking into account the warming up of the water. The water was poured hot from the tap, its T = 50 * C. Chilled in cold water. In the refrigerator overnight. I cut it. Everything is juicy, softest, fragrant, the brisket melts straight in your mouth.

[Linadoc]

Linadoc, class! Last time I miscalculated the brisket both in time and temperature. It tasted good, but not that. Next time I'll do the same. Thanks for the description and photo!

[Tatyana]

Tatyana, well, that's what the report is for - I share my three-year experience

[Linadoc]

Linadoc, Lina thanks, detailed and beautiful!

and I sat down on a chicken breast, take a 2-2.2 kg carcass, disassemble it for parts, a sous-vide breast. I used to collect and twist it into minced meat, but now I like the deliciousness and my daughter, the meat is the softest

[Evgeniya]

I sat down on a chicken breast

Evgeniya, yes, sous-vide, from my point of view, is the best way to cook chicken breasts. Always juicy and aromatic. But you can marinate chicken breasts even less - 8 hours is enough. I marinate in the morning, sous-vid in the evening, depending on the thickness of the hour, I set it for 1.5-2. Fine.

[Linadoc]

Linadoc, and you add regular salt to chicken breasts?

[Linadoc]

salt, nitrite salt,

-Tanyush, she says so.

Added Friday 10 Feb 2017 03:25 PM

Linadoc, tease with meat again ...

I bought it, didn't wash it,

No, I can't do that, you never know who touched with dirty hands, and suddenly some kind of patient, and how do I know that he still touched with these hands
It is necessary to wash, well, this is my opinion.
With suvid, one of the main points is hygiene.

[Countryman]

Countryman, Constantine, I'm here, I'm not lost anywhere
I looked at the resulting diagram, then looked in the mirror, yeah, BLONDE
I sent the scheme to my son-in-law in Chuvashia, and he was on a business trip in Bangladesh. Yesterday I arrived, looked, said that this is a very dangerous thing, you can burn down the house
A friend also promised to show the electrician at work and listen to his opinion.
What do you think the son-in-law could embarrass?
And thanks for any verdict will not rust

[Elena Kadiewa]

Elena Kadiewa, Helen, in pork brisket, yes, I saw it. And I meant there is nitrite in chicken breast or ordinary salt?

[Tatka1]

Tatka1, Tatyana, why in chicken breast Nitritka?
Do not))

[Masinen]

Masinen, well, I kind of assumed it, but I think I'll ask, otherwise it may be added, but I don't know

[Tatyana]

Tatyana, it is necessary to be careful with nitrite, it, like any salt, retains fluid in the body and leads to edema and increased pressure.
It is better not to abuse and what can be done without nitrite, then do it as it is))

These side effects concern those who have problems with blood pressure.

Thank you, Mashenka! I'll take everything into account

do you add salt to chicken breasts?

Yes, the usual. And in meat, salt is at the rate of 20g per kilogram, from which nitrite is 5g and the usual 15g.

this is a very dangerous thing, you can burn down the house.

I believe that he just didn't want to mess with meant the electric stove.

[Linadoc]

Linadoc, thanks again!)

[Linadoc]

Linadoc, Masinen, thank you for your advice and master classes. They are priceless! Share your best practices further, and we will learn and implement
And today I cooked beef sous vide according to Lazerson. 2 hours 55 degrees (the maximum rose to 57 degrees). Well, what can I say, there was a feeling that I was eating raw meat. My beef itself is not a fountain - the shoulder-shoulder cut, with all the desire, probably such meat will not be ideally soft
But, one way or another, gobbled up with a salad of fresh vegetables

[notka_notka]

notka_notka, Natasha, well, you are brave, immediately lowered it to 55 grams))
Try to make it at 57 grams, it will be easier already))
I have so far, only lowered the temperature to 57, I can not lower it

Yes Mashenka, I have no suvidnitsa. And in my Redica, the Multipovar gives out the temperature in steps of 5 degrees, plus a little overheating))) So I put 55, but kept 56-57. If I had put 60, I would have kept 63 (that's how I made chicken files).
I lie, listen to the body - it seems to digest
Why can't you? Are you not good or scared?

[Natalia]

Natalia, yes, I do not like such a weak roast. For an amateur, gourmet, so to speak.
I need something in between)
57-58 Nitsche comes out, you can eat

[Mashun]

It is necessary to wash, well, this is my opinion.

Mashunmaybe you're right.But pickling for 3 days in a saline-acid medium with natural antibiotics and in an oxygen environment acts as a powerful disinfection, and not only gives the meat taste and aroma. Oxygen and an acidic environment also act deadly on Clostridium. Therefore, I always marinate for a long time. I keep the ham for at least two days, although for ham I always mine the meat before chopping and rolling.
Oh, I forgot to show the cut.

Girls, I have a 1.6 kg pork leg. Until I threw it into the freeze, can I see it? Dry salting with nitrite or brine? What delicious spices? If possible, your quick guide

[Natalia]

Natalia, and a ham with a bone?

[Linadoc]

Linadoc, no, no bone. The usual store option.

Ahh, well, it's so simple. This is how I described it, so do it. I also did 2.5-3 kg, only cut it in pieces by about 1 kg. Then it is salted and pickled better, and sous-sees better.

[Linadoc]

Linadoc, oh, well, the cutting is gorgeous!

I don't even know about washing here.
About the chicken, I heard that it kind of inseminates with bacteria, although it's also doubtful.
I'm afraid

And after working with raw meat / poultry / fish I spray Desavid on the surface and the sink, and I can sleep peacefully))
Exposure time 15 minutes, then you can corpses wash off as usual - with a sponge / cloth, etc.

And I need help from the "hall" The pork shoulder has already come out twice with an ugly spot in the middle, it certainly does not affect the taste, the meat itself is tasty, juicy and aromatic and the color of ham, and in the middle the spot is whitish .. Marina in a vacuum for 5 days with the addition nitrite, cooked for the first time at 65 gr. 6 hours, the second time at 63 gr. 7 hours - in dia. meat up to 6 cm ... that's what's wrong

The pork shoulder has already come out twice with an ugly spot in the middle,

You didn't salt it))
A thick piece does not have time to be salted, just leave it in the refrigerator for marinating longer, 5 days is fine.

[Natalia]

Natalia, last time my neck in the middle also had a gray speck - after all, the nitrite did not work out (did not penetrate). Tomorrow I will do another (7 days will be her), I'll see how this time. And so Linadoc gave recipes for salting in brine without a vacuum - it is convenient to massage there, and probably salting faster. I wanted to make a ham in brine, but it didn't work out yet. And they also squirt meat for even salting, but for me this is also still unknown)

Added on Thursday, Feb 16, 2017 4:12 PM

Maria, and if the meat is 9-10 cm thick, then it is better not to experiment, will it not be salted? Does the taste somehow reflect the way of salting - dry or brine?

[Masinen]

Masinen, I cooked the last one for 7 days and the piece was not thick was about 5 cm ...

Added Thursday, Feb 16, 2017 4:22 PM

notka_notka, I kept the turkey breast fillet (large) for 3 days and there were thick pieces and the meat always turned out to be of a uniform color, but the scapula does not work, my carbonate also comes out great ..

Maria, but if the meat is 9-10 cm thick, then it is better not to experiment, will it not be salted? Does the taste somehow reflect the way of salting - dry or brine?

It's easier for me to dry it, and in five days, usually everything is fine, a liter has time to salt all the layers of meat.

Masinen, I cooked the last one on day 7 and the piece was not thick was about 5 cm ....

And how was it salted?

And how was it salted?

The piece was 700 gr. took 12 gr. nitrite + 4 gr. about. salt, 3 gr. sugar and spices (dry garlic, nutmeg, a little nut, dry Ulyap adjika, a little smoked paprika) in a vacuum and cold ... for 7 days I cooked (63 gr. 7 hours), then shock. cooling, after a day I dried the gas. burner and another night in foil ..

[Natalia]

Natalia, turkey fillet with nitrite? And how does it taste like? Many times I made chicken fillets according to the Machine recipe with butter - yummy. But with nitrite, I wonder what the taste is and they turn out pink like ham?

[notka_notka]

notka_notka, I mean turkey breast (a large fillet weighs more than kg.) the taste is ham, the meat is soft and dense, the color is pink, it is cut very thin ..we love it very much and I do it often, but for a change, sometimes carbonate, loin .. but turkey steers Today in the night I cooked - there was a piece of 1.065 kg., set at 63 gr. 8 hours (taking into account water heating from 40g, this is about 40 minutes).

[GuGu]

GuGu, Natalia, should have salted.

I have such a piece of salt in three days.

Girls, what is the recipe for the proven brisket for Su-see? Are you mainly interested in the pickling process and how long?

[Oksana]

brisket for su-see

Oksana, come in here. There are several recipes for brisket.

should have salted

Masha, here I am about the same thing .. what is the reason - it’s not clear already I think that it’s not enough time or leave to cool in the suvidnitsa

[GuGu]

GuGuNatasha, it doesn’t depend on cooking, this salt didn’t penetrate the meat, well, I understood what I wanted to say, didn’t penetrate deep.

Why are you all suffering in vain? The preparation technology is simpler than a steamed turnip.
1. Weigh the meat. Multiply weight by 1.2 (1.15)
2. From what happened take 2% salt.
3. Take 20% (15%) of water from the initial weight. Stir the measured salt in half of it with a spoon. After dissolution (maybe not complete), add the remaining water, stir. Put the meat in a saucepan and fill it with this brine. Shake and twist the meat so that it becomes wet on all sides.
Leave the saucepan in a cold place for 12 hours or more (up to a day is possible). After 12, everything was salted.
4. Then he takes out the meat, wipe it with a canvas, add spices according to your fantasy recipe and evacuate. Leave it for a day, cleanly, so as not to waste your energy on everything.
All.
5. Next, cook.
****************************
I explain the physics of the case.
1. The presence of brine near the meat leads to the appearance of osmotic pressure in the latter, which significantly accelerates the movement of salt in the meat until it is completely equalized.

2. Vacuuming the bag does not lead to any acceleration of pickling in spices, because there is really no vacuum in the bag. (Marinators (note) always have a solid outer case, so there is at least some kind of pseudo "vacuum" in them.) You can just as well marinate in the same way as ordinary country kebabs. It's just that the spices in the bag are more convenient because they seem to be already in place and are always ready for the next stage.

3. The main impregnation of meat with spices (pickling) occurs during the sous-vide cooking.

[Countryman]

Countryman, thanks for this instruction! I'm going to study and the question still appeared. Should the water cover the entire piece of meat? And I just can't figure out what thickness, width and height a piece of meat should be for optimal salting and boiling? And what is the best way to deal with cooked meat - in cold water or in a frying pan? And about the cooking temperature it's not clear who cooks at 85 degrees, who at 65 ... I don't have a suvidnitsa, I wanted to try it in a slow cooker.
Sorry if such questions have already been asked. I just started to look into the topic.

[Masinen]

Masinen, Masha, you're right, all the same, the structure of the scapula is heterogeneous, therefore it does not salty ...
Countryman, Thanks for the clarification!

Should the water cover the entire piece of meat?

Not necessary. It doesn't always happen to me. But then I change pieces every 5-6 hours (usually I have four of them with a total weight of 2.2- 3 kg for 4 packages) in places while still turning them over. In a word, so that they are wet all the time.
***
As I have done. I do not pretend to demand a repetition and do not consider it ideal, but it suits me, even very much.
I cook in my homemade product on the set 65C (in real life it fluctuates + -1). I don't give time less than 8 hours, sometimes up to 10. Then shock chilling right in the bags, in water with snow (in summer with ice from the freezer in ketchup bags), usually overnight. Then they lie in bags, sometimes up to two weeks, are removed as the previous ones are eaten.
After extraction, I process it with a technical (construction) hairdryer (at an air temperature according to the passport of 350C).Such blowing is preferable to frying pans and burners, since it allows you not to be afraid of charring and makes it possible to thoroughly warm up and process the hard-to-reach places on the piece. (I prefer everything, having tried everything, pork flap, and there are folds in it). Lard boils under hot air, but does not burn.
I do all this with a hairdryer on a grate placed on a deep aluminum baking sheet (travel, 80s), under which a cutting board is slipped so that the oilcloth does not spoil by heating.

****
Simply, I, like any Russian who grew up, educated and lived the best part of my life under socialism, am a specialist in the use of improvised means OUTSIDE their direct regular appointment.