gala10
Quote: gala10

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 oil. 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.
Well, now I will report back. Right - breast in vodka, left - without vodka:

Su-Vid and all the subtleties of technology


Soldered in three packages: with vodka, without vodka and with oil:

Su-Vid and all the subtleties of technology


I tried, which was with vodka:

Su-Vid and all the subtleties of technology


Result: Very, very tasty, there is no smell or taste of vodka, the consistency is similar to boiled beef tongue. In my opinion, it turned out better than without her.
I have not tried it yet, where with oil, but henceforth I will pre-lubricate with vodka!
igorechek
I should have tried vodka last, otherwise I'm afraid we won't find out about the samples of other packages ...
gala10
Quote: igorechek
I should have tried vodka last, otherwise I'm afraid we won't find out about the samples of other packages ...
As I say, the final product doesn't smell like vodka ... I had to drink it ... More on the rest of the results later ...
lana19
gala10, Check mark! Thanks for the experiment! This week I'll try to cook meat with vodka!
Lerele
And I have a very successful experiment

Eggs in a sousvid bag in Steba DD1 (Lerele)

Su-Vid and all the subtleties of technology
Masinen
Just like the picture))
I won't get all the eggs to cook in sous vide)
Marcello
I tried to suicide. Beef 700 gr in one piece, salted, coated with granular mustard sparsely, but evenly. I put it in a bag, under water I let the air out of the bag as I could. Just in case, I wrapped it in one more bag, intercepted it with an elastic band, then in Shtebich to heat up 68 degrees for 6 hours. All the time the temperature fluctuated from 66 to 72, that is, the spread is quite large, and the "middle" of the spread falls into 69 degrees, and not 68 as set. At the end of the process, he took out a bag of meat. The bag was noticeably bloated, filled with juice (about 1/3 cup), but did not leak. Apparently, it would be better with a vacuum cleaner. I put the bag in the sink with cold water, then immediately in the refrigerator. All this was at one o'clock in the morning and just opened the bag, cut the meat. It looks not very juicy, but enough juice when chewing.
Su-Vid and all the subtleties of technology
Masinen
Marcello, it is clear that the meat is not dry. But it is better to set the max temperature to 65 grams and not higher.
Marcello
Masinen, the meat is really not dry at all. After the refrigerator it "thawed" a little and became very juicy. Of course, this is not quite a suvid (the temperature is prohibitive and the packaging is not vacuum), but the result, in principle, suits. And with a temperature of 65, the cooking time bothers me a little (from the point of view of the safety of eating meat). I cannot find anywhere the ratio of the weight of a piece of meat, temperature and cooking duration.
Vaneska
Marcello, yes, they have already written many times that the cooking time depends on the THICKNESS of the piece (at least 10 kg, but of the same thickness), since the process goes from the surface to the middle and the plate was hung. And on technology, if that, do not sin, this meat we have is so useless
Marcello
Vaneska, can you tell me which post has a sign?
Vaneska
Marcello, but here, see a lot of information:

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=295694.0
Linadoc
Quote: Marcello

Vaneska, can you tell me which post has a sign?
I was making beef, everywhere I was looking for signs, the time was different for different sites, at the same temperature there was a difference of 4-6 hours across sites around the world. In short, she again instructed her daughter (firstly, she is a smart girl, secondly, there is someone to scold if anything, and thirdly, after the "salary increase" half of the specialists quit and have to work hard for herself and that guy). The result is that everything is excellent, if not superb. Daughter soaked in 10% saline solution for 6 hours, then sous-vide in spices 63 * 5 hours 1kg280g. I cut it, praised my daughter, made a conclusion - time can be less.
Mar_k
Linadoc, Wonderful! But I put everything for 8 hours, though I did not soak it in brine! Next time I'll fix it!
gala10
Marina-Mar_kThank you for the idea of ​​making buttered chicken sous vide breasts! After a series of experiments, I came to the conclusion that the most successful option is to soak the breasts in vodka, then salt, pepper, grease with mustard, spread with a not too thin layer of butter, vacuum it - and for 3 hours at 70 degrees - in a multicooker. By the way, 3 hours includes a set of the set temperature, so that net heating is less. Then - under cold water and in the refrigerator. In a sealed form, it was stored in the refrigerator for up to 10 days. Maybe more is possible, I have not tried it.
Mar_k
gala10Please, I'm glad that the idea stuck! Next time, do the recipe with all the details, I'll try the same thing !! So as not to Experiment!
lana19
I also made turkey breasts with vodka and butter. This time it is 1.5 hours -65 degrees at Jamie Oliver HomeCooker. I cut the breasts into 2 cm thick steaks. The first time I tried to reduce the time. The presence of vodka was morally reassuring. Everything is as always - juicy and tasty! But turkey fillet is quite dry meat. Marina! Thanks for the idea - butter. A Checkmark thanks for the vodka experiment.
Mar_k
lana19, you are welcome! Looking at you, I will experiment so!
gala10
Sveta, you're welcome! Especially with vodka! Your health!
gala10
Quote: Mar_k
Next time, do the recipe with all the details.
Posted recipe.
Try it for your health!
Su-Vid and all the subtleties of technology

Masinen
By the way, I have been adding butter to meat for a long time, I write about this in my recipes.
It always turns out softer than without oil.
zhariks
I am now reading the book Modernist Cuisine at Home. I also found an interesting application of sous vide, which was not mentioned here. Maybe someone will be interested.
For those who are afraid of raw eggs, but want homemade mayonnaise, it is suggested to cook egg yolks in a bag for 35 minutes at 67 degrees. Thus, the yolks, firstly, are pasteurized, secondly, their emulsifying properties are improved and the mayonnaise becomes much more stable.

By the way, for such short programs, it is better to start the head in advance so that the temperature is established. Meryl with two different thermometers. At the moment when the countdown began for the program of 67 degrees, in fact it was about 45 inside. And only after 20-30 minutes the temperature was set at 67.
igorechek
On Heating it takes a long time for Shteba to reach the desired temperature.
It is better to first set on Simmering for 15 minutes, and only then switch to Heating for slow and accurate temperature equalization. It takes about 25 minutes in total.
The device itself works according to this algorithm.
Ledka
Quote: Linadoc

Made beef, the result - everything is fine, if not super. Daughter soaked in 10% saline solution for 6 hours, then sous-vide in spices 63 * 5 hours 1kg280g. I cut it, praised my daughter, made a conclusion - time can be less.
Girls, tell me what I did wrong. Beef neck, about 800g. marinated in spices, vacuum for 24 hours. Yesterday I bought the Shtebochka pressure cooker and immediately put the meat on. 1 hour for 45 grams (I already poured warm water), 8.5 hours -65 grams. She took it out immediately, put it under cold water. After 2 hours I opened it. cut - meat with cheese, the edges are cooked, but hard, not soft. I thought that this time is enough for elk, and even more so for beef. Apparently you need to set more time or temperature?
Masinen
The temperature does not need to be set any more.
But the moment with 45 degrees, I advise you to jump over and immediately set the desired temperature.
Time is normal 8.5 hours.
Ledka
Quote: Masinen

The temperature does not need to be set any more.
But the moment with 45 degrees, I advise you to jump over and immediately set the desired temperature.
Time is normal 8.5 hours.
I'll try, but the meat was damp. And I read that the meat with sous-vide is very soft, but with me, you can't chew. (although part I extinguished, it turned out soft)
Masinen
Svetlana, I do not marinate meat at all. I just brush it with salt and spices.
And delicious soft meat always turns out)
Honestly, I do without any marinades at all)
Mar_k
Ledka, but the meat without soaking in the marinade, immediately, sprinkle with spices and cook. I set the desired temperature right away. I cook mainly beef and poultry! Look at mother-in-law and there are recipes
Exclipt
good afternoon everyone, you need to dilute your women's team a little, although here they have already tried before me.
Steba sv-1 and a proficook vacuumator came to me today (it seems like I'm the first owner of a suvidnitsa in Minsk), well, the test actually seems to have been a success:
🔗
This is a turkey thigh, honestly bought already pickled, although I swore not to do it.
66 degrees, 90 minutes - thickness 2.5cm, according to the instructions it takes 70 minutes - juicy, tasty, soft, but I realized that the temperature can be reduced to 60-62, it will be juicier.

Actually, for what purpose I am writing - I have some questions, since this is a very new technology for me, for example:
🔗
This is pork in a white-sided ham in a slow cooker on stewing, that is, 99-102 degrees approximately, dryish, I want the same thing, only sous-vide, I'm interested in temperature and time, please tell me.

Further
🔗
the same, only this is a turkey with chicken, legs - the same question

I am also very interested in the composition of the brine for aging meat / poultry / fish before cooking, that is, it is the concentration of salt and time (I will deal with the spices myself), I am also interested from a theoretical point of view - what does it give to the product besides salt.
The second post will be a lot of questions about security, well, and purely to boast:
🔗
it doesn’t matter if it’s a souvid or a saucepan, the main thing is the Maillard reaction, there’s time - I’ll write a thread somewhere

Masinen
Exclipt, welcome to our forum !!
It is better to set the temperature immediately from 60 to 63, because the higher, the drier)

Here is a theme for your SV-1 unit
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=295694.0
Mar_k
Exclipt, glad to see you in the ranks of Su vid lovers!
I put the ham on this technology in Belobok at 65 grams for the night (8-10) hours. Look, there are recipes for witchin of different Su kind technology!
Exclipt
interesting effect
🔗

yolk consistency - like butter, which is about to melt, while they are elastic

64 degrees, 2 hours
Mar_k
I made whole fish portioned Farel (200-250 gr). It turned out very tasty, not greasy and not dry - that's it !!! Made in marinade (kupiaa citrus oil for salad is professional, very tasty). I put it at 1'40 at 65 gr.

Su-Vid and all the subtleties of technology Su-Vid and all the subtleties of technology Su-Vid and all the subtleties of technology

Su-Vid and all the subtleties of technology Su-Vid and all the subtleties of technology
lana19
Marina ! Well done! When you have time for everything!
I have never seen such oil. And how does it taste and what does it smell like and what does it give?
gala10
Sveta, took it off the tongue! I just wanted to ask about butter. This is also the first time I've heard about this.
lana19
Pebble, we will listen together!
gala10
Svetul,
Mar_k
I bought it by chance in the Metro !!! And that's because a 30% discount !!! It tastes stunned - lemon and a lot of all sorts of sensations, I have never regretted that they spent 400 rubles on it, salads are now with him only - until it ends !!! I also made fish for the grill with him and the meat is already ready (Su vivid) I primed it !!! And the booths burned - the aroma was magical!
Mar_k
If you enlarge the photo a little, then you can see the composition, and if someone does not read it and wants it very much, then I will write
lana19
Marina, write. You are welcome! Hard to see. Maybe we can do it ourselves
Mar_k
lana19, so I took it for this purpose !!! I'll write, I'll just put the kids to bed !!!
lana19
I'm waiting!
Mar_k
Write here, dictating: Sauce based on vegetable oils '' Hellmann's professional salad dressing citrus
composition: sunflower oil; water; wine vinegar; sugar; acacia honey; concentrated lemon juices 2.2% and tangerine; extra virgin olive oil; lemon zest 1.5%; thickener carrageenan and xanthine gum; essential oils of lemon and mandarin; jalapeno pepper ; natural orange and lemon flavors. That's all!!!
lana19
Marina, Now we are waiting for a personal recipe! Only you still know what taste to match. I'll try though.
Thickener carrageenan and xanthine gum - 2 thickeners. Marina, is the oil thick? How is jelly?
Mar_k
lana19, the butter is quite thick, yes, it probably looks like jelly, with 'pulp' from whether it is. How will it end, I'll try!
* Karina *
Quote: Mar_k
Made whole fish portioned Farel (200-250 gr). It turned out very tasty, not greasy and not dry - that's it !!! Made in marinade (kupiaa citrus oil for salad is professional, very tasty). I put it at 1'40 at 65 gr.
Marina the fish turned out super, I will definitely do now our fish will go with pink salmon will be super!
Mar_k
* Karina *, Delicious!!! And you have fresh fish, not like our frozen!
* Karina *
Quote: Mar_k

* Karina *, Delicious!!! And you have fresh fish, not like our frozen!

Oh, Marine we are waiting for it when it goes, I love it at the stake in the grate SUPER
tuskarora
Girls, tell me quickly, chicken roll (about a kilogram) for how much time and degrees should you put? Chot I'm completely confused. For the first time I will do it.

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers