Omela
Quote: Iskatel-X
It is not yet "mature enough" to jelly.
Oh, that lan !! Cho there you jelly after sous-vid carbonate!)))
Admin
Quote: Iskatel-X

It is not yet "mature enough" to jelly. With your help, I will read the forum and cook!

Maybe this topic will help you figure out the rules of jelly
Kissel - preparation (Admin)

Pork chop in pink pepper (Sous-Vid Steba DD1)

Ksyusha, sorry, got into the topic
Iskatel-X
I prepared it.
Pork chop in pink pepper (Sous-Vid Steba DD1)
We marinate.
Pork chop in pink pepper (Sous-Vid Steba DD1)
Rub with pink pepper and salt.
Pork chop in pink pepper (Sous-Vid Steba DD1)
Vacuum with Rosemary and Butter.
Pork chop in pink pepper (Sous-Vid Steba DD1)
Su-Vid.
Pork chop in pink pepper (Sous-Vid Steba DD1)
We cut it.

The smell and taste of juniper! Unusual!
How could this smell be preserved until completely eaten!

Omela
Do you have any other similar exotic recipes?
It is possible with Tamarind, which is now abundant.
And with juniper berries!
Thank you
Omela
Iskatel-X, I'm lying !!!! It turned out gorgeous !!!! I have no doubt that it's delicious!

Quote: Iskatel-X
Do you have any other similar exotic recipes?
I don't know what is "exotic" in your understanding. All the recipes can be viewed in my profile by clicking on the "house" under the avatar.

And I add juniper everywhere to the marinade. Here, for example


Boar with vegetables (Omela)

Pork chop in pink pepper (Sous-Vid Steba DD1)
Iskatel-X
Omela
Recipes "under the House", I saw.
The list is big .... I would choose "Pets"!

"Exotic" recipes - with an atypical set of spices.
With juniper - very aromatic and tasty!
Juniper, adding "stupidly" to any dish - it makes no sense, spices should be combined, as in your recipe!

Boar with vegetables - you need to hunt first. The recipe is interesting.
I, more, on pork ...

Tamarind - where else to apply? Not because there are many. Because it is tasty and unusual?
Thank you
Omela
Quote: Iskatel-X
Tamarind - where else to apply?
Iskatel-X, google to help you. I once did something with him, and I bought it as a specialist for this recipe. But kill me, I don't remember the recipe. Probably. some meat. But it seemed sour to me, so I didn't use it anymore.

Quote: Iskatel-X
I, more, on pork ...
By the same principle as boar meat. you can also make pork. I also liked this kind of meat. I did it for Easter.


Boiled pork "Festive" (Omela)

Pork chop in pink pepper ("Sous-Vid" Steba DD1)
Iskatel-X
Omela
Pork carbonate in pink pepper - if you additionally sprinkle with marinade, will it turn out more juicy and aromatic?
Or will it "creep away"?
Thank you
Omela
Iskatel-X, I am not a great specialist in the preparation of carbonates. I don't know if it will turn out better or worse. Here, just try.) I personally would not become a syringe, but I would have walked as a tender.)
Iskatel-X
Sauce
Pork chop in pink pepper ("Sous-Vid" Steba DD1)
Cook
Pork chop in pink pepper ("Sous-Vid" Steba DD1)
Storage
Pork chop in pink pepper ("Sous-Vid" Steba DD1)
Watering Fig.

Parboiled rice in cooking bags - it turns out dryish.
With sauce - a completely different taste! The sauce is liquid, not very noticeable in the photo, next time I'll cook it thicker.
Omela
Quote: Iskatel-X
With sauce - a completely different taste!
agree!! Glad you liked! I cooked twice from shrimp marinade. It turned out very tasty. I'll show you today.
Iskatel-X
Pork chop in pink pepper ("Sous-Vid" Steba DD1)
Fat, too, can be "put into business."
Pork chop in pink pepper ("Sous-Vid" Steba DD1)
Omela
This is after sous-vid who ?? I pour out ...
Iskatel-X
Sauce
Pork chop in pink pepper ("Sous-Vid" Steba DD1)
Buckwheat in cooking bags - poured with Sauce. Delicious!
Buckwheat is more porous than Rice. Soaked better.
Omela
Iskatel-X, very appetizing still life!)
Iskatel-X
Omela
Here, I show Buckwheat under the Sauce.
And here, Myasko, from this dish
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=392333.0
According to your recipe - I'll cook some more!
And on your other too.
I'm figuring out how to grind the Bay leaf ...
Omela
And the meat is beautiful! Eck you got hooked on sous-vid.

Bay leaves are normally ground by hand, only take small pieces. Now I tried it with a specialist.)

Iskatel-X
Eck you got hooked on sous-vid.
Meat / Poultry - turns out to be soft, juicy, tender!
Bay leaf - I'll put it in a bag, and ... I'll break it.
Omela
Quote: Iskatel-X
Meat / Poultry - turns out to be soft, juicy, tender!
This is yes! Only time must be allocated in advance.
Iskatel-X
Omela
I will repeat the recipe.
- In the Marinade - Allspice, Clove, Juniper berries - added with peas / stamens.
Maybe it was necessary to grind, for strengthening?
- Tamarind - added the same piece. No need to knead?
- Garlic - pressed.
Thank you
Omela
Juniper and tamarind can be broken with your hands, although it is not essential in this case, it is boiled.
Iskatel-X
The first bite is eaten.
Prepared the next one.
Pork chop in pink pepper ("Sous-Vid" Steba DD1)
Improved the technology a little.
Processed with a Tenderizer, traces remain.
Pork chop in pink pepper ("Sous-Vid" Steba DD1)
Added some zest.
Pork chop in pink pepper ("Sous-Vid" Steba DD1)

After the Tenderizer, the meat is richer in spices.
Juniper, rosemary, zest go well, incredibly tasty!
Business
Well, e May, well, well this, then one pancake, then another .... Went for rosemary!
Omela
Iskatel-X, it turned out gorgeous! I am glad that the recipe "stuck".

Elena, good luck!
Iskatel-X
Omela
You have a lot of great recipes! I will cook, and others that I can handle.
Thank you!
Omela
Iskatel-X, Thanks for the kind words! I do not even doubt that you will ask.
Iskatel-X
From the next preparation, filmed step by step.
Pork chop in pink pepper ("Sous-Vid" Steba DD1)
Ingredients
Pork chop in pink pepper ("Sous-Vid" Steba DD1)
Cooking Marinade
Pork chop in pink pepper ("Sous-Vid" Steba DD1)
Pink pepper
Pork chop in pink pepper ("Sous-Vid" Steba DD1)
grind in a mortar
Pork chop in pink pepper ("Sous-Vid" Steba DD1)
Dry meat
Pork chop in pink pepper ("Sous-Vid" Steba DD1)
Continuation, here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=377325.0
Omela
Iskatel-X, thank you very much for the detailed report! He wants to run to cook right now!
Iskatel-X
Omela
I cook when the previous bite is eaten! Great recipe!
Omela
Iskatel-X, I'm glad that the recipe "stuck" !!!
Iskatel-X
Omela
Put meat, oil, rosemary in a vacuum bag. Evacuate.
Why not vacuum with ghee instead of butter?
It will dissolve / melt faster.
Or will it turn out too "bold"?
Thank you
Omela
Iskatel-X, I somehow did not even consider ghee. I only have it for frying. I think it will not be fat. Carbonate itself is not greasy.
Iskatel-X
I continue to improve the technology.
The pink pepper was ground in a mortar, then mixed with salt and rosemary.
Pork chop in pink pepper ("Sous-Vid" Steba DD1)
Meat, rubbed with a mixture, and smeared melted oil.
Pork chop in pink pepper ("Sous-Vid" Steba DD1)
Omela
And what, and how ???

Today I even bought some oil to heat it.
Iskatel-X
And what, and how ???
At the moment, it is cooling down in a bowl. Then, for another day in the refrigerator.
Omela
Yeah .. wait.
Iskatel-X
Cooked, fried.
Pork chop in pink pepper ("Sous-Vid" Steba DD1)
Cut it.
Pork chop in pink pepper ("Sous-Vid" Steba DD1)
Made from ham, for variety / comparison. It turned out to be as soft as from carbonade. This is what cooking technology means.
Pork chop in pink pepper ("Sous-Vid" Steba DD1)
Festive ham made from ham - turns out a little tougher in comparison with the one made from carbonade. I cooked “Festive” and “In Pink Pepper” from the same ham, to compare, at the same time.

Cover with butter, now I'll be ghee. It dissolves and absorbs better.
But all the same, after cooking and cooling in the refrigerator, a small layer of oil remains on the bag. Probably the oil cannot be absorbed completely?
Omela
Iskatel-X, you have made a very appetizing meat! A bag without oil will be in fat ... from meat.
Iskatel-X
Omela
A bag without oil will be in fat ... from meat.
I am asking about butter in order to understand what function it performs in cooking in your recipe.
Always trying to figure out "what for what" ...

you have a very appetizing meat!
Very tasty with fat! For this he took a ham.
Omela
Iskatel-X, I suspect that after all, some part of the oil is absorbed and gives softness.

Quote: Iskatel-X
Very tasty with fat!
Here I, too, will cook for the first time with fat, though in a ham maker. According to Masha's recipe, ham made from pieces of meat. I will also try nitrite salt for the first time. I'll cook it tomorrow.
Iskatel-X
Omela
According to Masha's recipe, ham made from pieces of meat.
Something interesting, not "typical"? For spices and filling? Maybe I should?
Leave a link.

I will also try nitrite salt for the first time.
For ham - a very desirable component: color, flavor, aesthetics.
Omela
According to this recipe, only from the boar.


Pork ham (Masinen)

Pork chop in pink pepper ("Sous-Vid" Steba DD1)
Anastasia78
Hello.I read that at such temperatures as in the recipe, bacteria and other biological byaka and their toxins are not destroyed (hello, botulism) and that you cannot torture meat for more than four hours. And in this recipe, the time is very long. Not scary ?
Merri
Anastasia78, if you read the recipe, then first a piece of meat is marinated, then fried and only after that it is brought to readiness. The technology is not new, I think microbiologists took part in its development. In doubt, cook in the traditional way.
Anastasia78
Good morning. Of course, before preparing such beauty and feeding the whole family, I would like to be sure that the marinade and roasting (roasting is responsible only for the Maillard reaction) of the upper surface of the meat prevents the development of microbes. Unfortunately, I did not find such information. But I found it - "if cooking using the sous-vide technology takes place at a temperature below 52 degrees and takes more than 4 hours, there is a risk of multiplication of botulism pathogens, which feel very comfortable in these conditions. To avoid this danger, choose a higher temperature for those products that take more than 4 hours to cook "The question is whether the temperature of 65C is sufficient. If someone throws a link to useful information, I will be grateful. Thank you.
Masinen
Quote: Omela
2 hours at 40C
8 hours at 65C

In the recipe, he writes, 2 hours at 40, and then raises by 65, but you will cook for 4 hours at 40 grams.

By the way, fish is cooked from 55 grams, and the time is max 1-2 hours.
And meat, especially pork, is cooked from 63 grams to 70.
Beef from 57-60, what degree of roast you want to get depends.
Beef is cooked for more than 4 hours, anyway)

Fry or process the meat with a burner, you can after cooking, I do this. High temperatures kill harmful bacteria.
Iskatel-X
Fry, more correctly, at the final stage, when taken out of the bag from the refrigerator.
If you rub in the spices after frying - nothing will be absorbed... A crust forms on the product.
Omela
Quote: Anastasia78
Hello. I read that at such temperatures as in the recipe, bacteria and other biological byaka and their toxins are not destroyed (hello, botulism) and that it is impossible to torment meat for more than four hours. And in this recipe, the time is very long. Not scary ?
Anastasia78, not scary. Checked - "Min no!") I will not delve into the intricacies of sous-vide technology, there is enough information on the network. Just choose trusted sources. not OBS. In essence, meat cannot be cooked in a piece in 4 hours. You have already been answered about roasting. Good luck!
Anastasia78
Thank you girls. Today I found something that calmed me down.
Heat treatment

Correct heat treatment kills pathogenic microorganisms. They lose activity when heated to 60 degrees. The food must be thoroughly warmed up.

A safe minimum is 70 degrees for half a minute. Moreover, it is necessary that the whole dish is warmed up, and not just its surface.

A large piece of meat is sterile inside. Therefore, an undercooked cutlet, in which minced meat is mixed with microbes, is more dangerous than a whole piece of meat. But in any case, it is better to fry the pieces of meat properly.
Omela
Quote: Anastasia78
a cutlet with minced meat mixed with microbes is more dangerous,
And there is. In public places, it is better to eat meat in chunks rather than cutlets.
hannaselina
devo4ki, a kakoj on dolzen polu4itsya na vkus? ya sdelala, u menya polu4ilas prosto varenaya svinina (((((4to ne pravillno ???



Added Thursday, 26 May 2016 08:38

mozet, 4ast svininy imeet toze zna4enie .... u menya k tomu ze suhovato

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