Iskatel-X
hannaselina
Write in Russian! Forum Rules. Russify your OS.
kakoj on dolzen polu4itsya na vkus?
Excellent! With such spices! Omela the craftswoman!
4to ne pravillno ???
Mistake in ingredients, violation of cooking technology!
Bay leaf - we take fresh, not dried.
Allspice, Cloves, Juniper berries - crush in a mortar, do not put whole.
Garlic - I recommend crushing.
Tamarind is a must.
Brine - do not filter. Place the meat in the floating gruel. Soaked better! Verified many times.
mozet, 4ast svininy imeet toze zna4enie ....
No difference. Only affects the softness / hardness of the result. Actually, it's a matter of personal preference.
Pork carbonate is the golden mean.
u menya k tomu ze suhovato
Is the meat quality? I recommend chilled, locally produced in your geography.
With frozen, especially from overseas, "differently" can happen / happen.
Omela
hannaselina, it's hard for me to judge what went wrong. It seems to me that the temperature regime is violated. The meat should taste like carbonate. What did you cook with? How was the temperature controlled?
hannaselina
Quote: Iskatel-X

hannaselina
Write in Russian! Forum Rules. Russify your OS.Excellent!

Thanks for the answer. No Russian keyboard on laptop.
Excellent "- this is certainly good, but the taste does not explain.



Added on Friday 27 May 2016 08:09 am

I did it according to the described technology. I checked the temperature from time to time - I had a dd1 eco staff. + -1-2 °. I let the air out as best I could. Put the meat in a bag and into the water so that the bubbles come out. It tasted like a slightly dry cooked pork. It's not even about the richness of seasonings, but the very taste of the meat.
Maybe not all the air came out?

Iskatel-X
hannaselina
I let the air out as best I could. Put the meat in a bag and in water so that the bubbles come out.
This is not evacuation, not by technology, in other words.
Vacuuming: pressure inside - less than outside! Significantly less.
You need a vacuum cleaner.
It tasted like a slightly dry cooked pork.
Of course. You just cooked it, in a bag at a certain temperature.
The package needs a special heat-resistant one! Not packing from the supermarket. When heated, it releases chemicals absorbed by the product, with all the consequences.

Excellent "- this is certainly good, but the taste does not explain.
The Matrix will instill the taste ...
Omela
Quote: Iskatel-X

not by technology
It also seems to me that these are keywords. You, by definition, could not completely release all the air.
Helen
Nastasya78
Tell me, how much water to pour into the bowl?
Omela
Nastasya78, a full bowl. And you can press on top with a plate or a stone so that it does not float.
Nastasya78
Thanks, I get it. I will definitely press it next time. Maybe you can advise a successful packer (company) and packages for it? I can not decide...
Omela
Nastasya78, we have a topic on packers, ask a question there. I don't follow new products. I have ProfiCook.

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