lana19
Marina, Thank you very much for your advice
Mar_k
I hope you succeed!
Mams
Well, temptresses ... A vacuum dispenser came to me today .. Just because of this very sous-vide ... Indian breasts are already marinated in soy sauce to be cooked right in the bag tomorrow. I'll go read it. I think she needs 63 degrees, and two or two and a half hours. Whole breast, 800 grams ...

I'll cook - I'll unsubscribe.
Masinen
Mams, Olga, congratulations))
I would put more time, maybe 800 grams, it's almost a kilo of meat. Well, 4 hours exactly and 63 g
Mar_k
Mams, In my opinion, I would set the clock to 6 at the same temperature! It will not be drier, but what is being prepared is for sure!
Masinen
Marina, who is bigger
Mams
Yeah, thanks girls. I'll take the average, yeah .. 5 hours

Only I was wrong with the topic, it seems. I’ll cook in a pressure cooker.
Mams
So. A vacuum cleaner came to me. I could not resist after reading the forum. Tempted me. The husband sat, looked at the device and kept asking me WHY? I had to tell you about the sous-vide in Shteba ... The Indian breast was bought, sealed in a bag with soy sauce. Tomorrow it will be boiled, as my comrades advised me here, at 63 degrees for 4 or 6 hours ... I think I will put 5. In order not to offend anyone present

What happens, unsubscribe. The most terribly interesting is what it will be.
Mar_k
Quote: Masinen

Marina, who is bigger

no more! I have a turkey roll for more than 1, 200 8 hours of cooking at 65! I'm generally a reinsurer! If the taste of the meat does not deteriorate, for me, let it stand for longer!
lana19
Girls! I made it! In the role of a ham "Beloboki" - a plafond from a lamp! I put a bag of meat in it. I read carefully the posts about "Beloboku" and realized that the main pressing takes place after preparation and cooling. At the end of the brewing process, a heavy beer mug of smaller diameter was placed on top of the meat in the shade and a 1kg hand dumbbell was put into it. The meat was pressed perfectly! Chicken + pork ham. The pork was soaked in beet juice. In ham, pieces of chicken and pork and minced meat. I kept it for 7 hours. Juicy! Su-Vid and all the subtleties of technologySu-Vid and all the subtleties of technology
Tanyulya
Svetlana, you can see that this is a very juicy ham. With a shade is a cool
lana19
Tanyulya, Thank you so much! And with a plafond it is also convenient!
Masinen
lana19, Sveta, you are great !! And the ham is awesome, and even in a shade !!
Ipatiya
lana19, this is a fantasy! I'm starting to think that maybe the porridge from the ax is not quite a fairy tale?
Mar_k
lana19, You are a genius! It's cool with a shade! And the ham looks very appetizing and is so smooth!
kubanochka
lana19, Sveta! You're just a giant of engineering !!!!!
And what kind of ceiling? Was there any ham in the ceiling in a baking bag? A ...? And many more questions .... Technology in the studio!
Mams
I cooked it !!! Marina was right.

So, briefly for reference. The bowl is made of stainless steel. Thick turkey breast weighing 800 grams. The package contains fillet with "tasty salt" and Kikkoman soy sauce on top. We brew in wet mode in profi-cook. We throw it into the refrigerator. I had it for more than a day. He heated the water in the staff (just a little bit completely, so that it just wasn't cold). And put the breast in the water. 63 degrees - 5 hours 45 minutes. After that - a cold shower from the tap. Then we open the package, cut it and -

There are small red spots on the carcass in the thickest place. So 800 grams of turkey breast - you need to cook for at least 6 hours. Ideally, I would put it at 6.30. Next time I will do so, because it will be for sure. My husband liked it very much. There is nothing to photograph, because they ate almost immediately, they didn't even let it cool down

By the way, my husband said that it tasted closer to pork. It is difficult to say what kind of taste it turned out. It is very juicy, tender, not dry at all. And here's a different taste than other cooking methods. I will definitely try the fish. I think it will work out great too.
lana19
kubanochka! Lena! I'm telling you. Plafond height 12.5, diameter 10. It fits perfectly in the smokehouse. A bag with a bottom - into the ceiling, then the meat. The package was larger in size than the ceiling. I pumped out the air. For better compaction at the border, the meat-bag has wound a wire. I put the whole structure, for every fireman, in a bag with a zip fastener. It was possible not to do this. At the end of the sous-vid process, I placed the shade in a pan with ice water and ice, removed the wire to level the surface. I put a weighting agent on top (a beer mug with a hand dumbbell). ... As a result, it left (shrunk) somewhere 2.5 cm. The meat was ripening with a weighting agent on the balcony. Played with a slicer. This kind of ham is cut even to a very thin thickness. The convenience of the plafond is also that the glass is heavy. It was completely covered with water and the structure did not float. Before cutting the meat into pieces, I walked over it with a tenderizer. The minced meat is well stuck to the pieces. And here are the photos. Instead of meat - a towel. In the last photo, there is a decorative candlestick next to the plafond. The cap is removed from it and the same glass flask is obtained. But it is higher (did not fit into the saucepan) and a little narrower. Sold in various sizes. Su-Vid and all the subtleties of technologySu-Vid and all the subtleties of technologySu-Vid and all the subtleties of technology
Mar_k
lana19, so I certainly would not have guessed !!!! Miracle, you would be included in the program 'Crazy Hands' - remember this was !!!
lana19
Girls! I walked through the forum and found https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=80574.0 So meat before sous-vide can be treated with vodka. After all - additional disinfection and softening.
Quote: s
It is enough to grease entrecotes or chicken with vodka and let it rest for at least a few minutes, or better half an hour, before frying, so that the alcohol has time to be absorbed. And when cooking meat, it is useful to add alcohol at the very beginning to the still cold water.

This improves the consistency of meat, makes it much softer, more tender, speeds up the cooking process (from 10-15 minutes to half an hour), gives a guarantee of complete disinfection of the product and its release from any side odors, guaranteeing the absolute suppression of all kinds of parasites, fungi and harmful microflora - from putrefactive bacteria to staphylococci. And as a result of this "cleansing work" - a significant improvement and enhancement of the purity of taste, its brightness in the finished food product.
Mams
Yesterday I cooked pork tenderloin. 65 degrees - 8 hours. The softest, most tender. I understood the difference in taste. When baked, the meat turns out to be dense and elastic. When sous-vide - the consistency is soft, it is really almost smeared on bread. Such a delicate structure leaves.

By the way, the tenderloin also lay in vacuum for a day. So the meat is much better saturated with marinade.
Mar_k
Yesterday I made chicken breasts in granular mustard and added butter !!! It turned out delicious, such a creamy taste and delicate tender! Yes, I did not expect that the daughter would gobble up 3.5 years!
* Karina *
Quote: Mar_k

Yesterday I made chicken breasts in granular mustard and added butter !!! It turned out delicious, such a creamy taste and delicate tender! Yes, I did not expect that the daughter would gobble up 3.5 years!

Where's the photo? 🔗
gala10
Marina, thanks, next time I will add oil too. Made chicken breasts several times already (in Brandik - fine it turns out!), but I didn't think of oil ...
But I didn't like breasts before! ...
lana19
gala10, Check mark! Will you try with vodka? Will you write, please - is there a difference in taste. I will be able to cook meat only in a week. I found some advice, but I cannot test it!
Mar_k
Quote: * Karina *

Marin and photo where? -90342183.html]Su-Vid and all the subtleties of technology

Today I'll open the second batch and post it!
gala10
lana19 - Sveta, thanks, reminded. I was going to do this too, but somehow I got distracted. I have vodka, today I'll buy some meat and make it, and with butter - another time. Then I will definitely report back.
lana19
Galinochka! Don't overdo it with vodka! And that opinion will not be entirely competent! I'm not wrong inside! I'm just talking about meat!
gala10
Sveta, I report: for the purity of the experiment, I divided the chicken breast into 3 parts: one soaked in vodka, the other sprinkled with salt and pepper and anointed with mustard, the third, too, with salt, pepper and mustard is intended for butter. Now all this is being kept in the refrigerator. In the evening I will solder it in three separate packages, they will lie in the refrigerator overnight, and in the morning I will put it in a multicooker 70 degrees for 3 hours. I will report the result.
lana19
Galya! It seems to me - it is not necessary to soak in vodka. Or lower it for a few minutes or add it to the water when salted. I look forward to impressions!
Mar_k
lana19, made in wine (diluted wine 400 with 600 + spices - boiled it, then cooled it down and poured chicken breast and pork leg in cold water) - the smell was wonderful, it hadn't tasted yet - the turn hadn't come.
gala10
Well, I didn’t soak it ... It doesn’t float in vodka, but rather soaked it and turned it over. Now take it out and put it in a dry bowl.
lana19
My hands are itching, so I want to cook something else! And I’ve read enough of you - I’ll see enough and breakdowns begin right away! But until my husband's consciousness has strengthened about the ban on meat (disease), he has to do it once a week. And at night on the nychka to drag meat from the cache of the refrigerator. Now I will wait for reviews of two drunken meats!
Shl. I continue my experiments from the series: If you don’t have one .... I made inflated chapatis in a frying pan and gnocchi on a Berner bladeless insert
Mar_k
Quote: lana19

: If you don’t have .... I made inflatable chapatis in a frying pan and [/ left]

and what is it, where they do it and what they eat with!
Mar_k
Here is my chicken breast, only the marinade was soy sauce and butter
Su-Vid and all the subtleties of technology
lana19
Mar_k, ... This is the device that makes them. Lavash-like cakes with a pocket. Delicious and fast. I even made them right away with cottage cheese inside. It will be interesting, I'll throw off a video without a device in a personal. And even so I flooded the topic.
lana19
I did it - it turns out! But I perfect myself in a frying pan - without the use of fire
lana19
Masinen, Forgive me please
Mar_k
Quote: lana19

I did it - it turns out! But I perfect myself in a frying pan - without the use of fire
here it opened something wrong ??? And so interesting! I want to try! can you make a recipe !!
lana19
I'll do it! Here I will improve. I want everyone to swell! Watch the video until the end! It then opened
Masinen
Svetawhat a great cake !! Can't you make them without fire? I have a ceramic plate)
Mar_k
lana19, everything's OK! Make sure to make the Russian-language version! Wait so much!
lana19
Masinen, It will work! I'll lay out the recipe a little later. I will explain what the dough should be
lana19
Masinen, video for you. (you, if possible) It is very informative in terms of how to make dough

Masinen
Sveta, Thank you!! Now I understand everything !! The main thing is to knead the dough correctly!
lana19
Masinen, Yes! It must be wet! They are inflated by steam! You don't need to lubricate with oil - but cover the finished ones with something - otherwise they will be dry sweat.
lana19
And in such a cake, a piece of sous-vid meat and salad! or suluguni with tomato and dill
Masinen
Yeah, I thought about that too)
Light, can you please?))
make a recipe and I will transfer all posts on cakes there)
Well, or ask if I can't)
lana19
Of course you are! I'll weigh everything exactly. Tomorrow I will. I'll show you more with cottage cheese inside. We have a topic for such chapatis somewhere. But I learned about them thanks to the video about the chapatnitsa. Many girls ordered it in the topic about the joint venture noodle-shearing machine from Italy as much as from India itself!
Mar_k
lana19, I look forward to! Very stuffed interesting!

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