Carbonade Steak (Su-vide Steba SV-1)

Category: Meat dishes
Carbonade Steak (Su-vide Steba SV-1)

Ingredients

Pork carbonade
Any spices to taste, salt

Cooking method

  • I decided to try to cook portioned pieces of carbonade like steaks.
  • We take the carbonade, cut into pieces as thick as for frying.
  • Carbonade Steak (Su-vide Steba SV-1)
  • Wash, blot excess moisture with a paper towel.
  • Thunderise our steaks.
  • Carbonade Steak (Su-vide Steba SV-1)
  • Coat with salt and pepper mixture. You could also put a lump of butter on each steak, but I didn't.
  • I cut the vacuum bags into two parts. We put two steaks in each half and evacuate.
  • I got 2 packages of 2 pieces and 2 packages of 1 piece.
  • Carbonade Steak (Su-vide Steba SV-1)
  • While we were doing all this, we had to pour water and turn on the temperature 63 grams and the time 2 hours 5 minutes.
  • I put in the meat when the time was 1 hour and 40 minutes on the dipstick.
  • I put the bags in a special vertical grid and I can say that it is very convenient for small portions.
  • Carbonade Steak (Su-vide Steba SV-1)
  • Preheat the grill to max temperature.
  • After 1 hour 40 minutes we take out the meat as much as necessary, and put the rest in the refrigerator!
  • Carbonade Steak (Su-vide Steba SV-1)
  • Who does not want to can not fry, the meat is completely ready!
  • Carbonade Steak (Su-vide Steba SV-1)
  • Carbonade Steak (Su-vide Steba SV-1)
  • Put on the grill and fry quickly)
  • Everything turns out to be juicy, aromatic and tasty meat!

Time for preparing:

1 hour 40 minutes

Cooking program:

Su-vid

Tanyulya
I have been doing the same portioning lately, it's very convenient.
But for some reason, my husband doesn't like the grill, not before, not after ... just a sous look.
Masinen
I consider grilling it for external beauty. And it does not affect the readiness of the product)
My children ate without grilling, the meat is the softest !!
For my husband, it will be necessary to brown it in the grill)
Tanyulya
Quote: Masinen

I consider grilling it for external beauty. And it does not affect the readiness of the product)
My children ate without grilling, the meat is the softest !!
For my husband, it will be necessary to brown it in the grill)
my husband is the main thing for the goodies, the portioned turkey is good.
Masinen
Now I realized that it is very convenient to do it in portions.
Husbands, they love to eat well!
Tanyulya
Quote: Masinen

Now I realized that it is very convenient to do it in portions.
Husbands, they love to eat well!
So far I only had a Hotter vacuum unit, I was too lazy to make portions ... I’m too lazy to wash packages, but with this vacuum equipment, I do everything in small portions. And it is convenient to store a class on the road, a husband, when they go to the woods, take such meat.
Mar_k
MasinenAnd then I will say TASTY! We do not fry the meat, they eat it right away !!! But I really like it when it's cold, like slicing, and different beef and poultry! Children began to make sandwiches, they are balde !!! Moreover, it seems to me that even less salt leaves, practically no salu, if with spices or mustard.
Tanyulya, Did you have a Steba Master Class? I would still go ...
Tanyulya
Something is being wiped out by the Shtebo people, I would have already unsubscribed ...
Masinen
Marina, Thank you))
TanyulyaProbably difficulties have arisen and are silent.
irysikf
Quote: Tanyulya

So far I only had a Hotter vacuum unit, I was too lazy to make portions ... I’m too lazy to wash packages, but with this vacuum equipment, I do everything in small portions. And it is convenient to store a class on the road, a husband, when they go to the woods, take such meat.

And what kind of vacuum unit do you have?
Tanyulya
Quote: irysikf

And what kind of vacuum unit do you have?
I ordered it from Korea. I like.
Omela
What delicious !! : wow: Soo-Vid is certainly a thing !!!
Masinen
Omela, Ksyusha!
Mirabel
Masinen, Masha, tell me please, what if I make a turkey with this method? not breast, but just meat, do you need to change the cooking time somehow?
Masinen
VikaIf with bones, then it is necessary to increase the time to warm up the bones.
And if fillet, then look at the thickness of the piece.
Mirabel
Masinen, Mashun, thanks for your prompt reply!
I cut out the bone (I'll cook soup or broth on it) And I want to try to cut the meat into steaks, like yours.
Vinokurova
hospitable, Maroussia, I haven't come in for flour yet for your bread, but there are still so many interesting things ...

can I not want such a device ?. at least for now ...

Mirabel
Vinokurova, Alyona! have to dream! a cartoon with a choice of tempo, in my opinion, can replace a special suvidnitsa. well, the vacuumator certainly
Vinokurova
Mirabel, I'll tell you what, Vikusya !. your nickname is wrong !. the correct one will be - THE PROVOCATOR ... and I once again see the doctor for a prescription for a mantra ... to write off new words ...
Quote: Mirabel
evacuator
this is a separate gadget ?. in general, I have already started reading about all this ... now I need to find a section where to buy a machine on which to print bills)))
Mirabel
AlenKa, Alyon ... well, not all at once ... to slowly pull out of the family budget and buy. But I want more! I sometimes rush about what to buy in the beginning, what then ...
Masinen, Masha, sorry for the flood
Natusya
Oh girls, I want tacos too! But my technique, probably, will not allow ... a multi-hunter, an AG Hotter and a Unit 1210 smokehouse or can I do something?
Masinen
Natusya, but no multicooker?
Does the smokehouse have heating?
What's the lowest temperature for a hotter?
Natusya
Masinen, Mash, multi-cooker hotter bain-marie 50 *, airfryer like 65 *, but I'm just studying the smokehouse ...
Masinen
Well, the main thing for you is to set the temperature at 60-65 grams.
And cook yourself))
Beef is cooked from 57-60 gr
Natusya
Quote: Masinen

Well, the main thing for you is to set the temperature at 60-65 grams.
And cook yourself))
Beef is cooked from 57-60 gr
and what time to expose for beef and pork?
Masinen
You go to these topics and read
Cu View Steba SV1 / SV2 / SV200 PRO / SV 100PRO (SousVide - cooking in vacuum)

Su-Vid and all the subtleties of technology

It is very important to read before starting !!
There everything writes and how to determine the time and there is a plate !!!

Then I'm waiting for you here)
Natusya
Ok, thanks, I'll go study!
Natusya
I am reporting. Made a beef steak (1pc) for sample. On Saturday I fed my husband, I got quite a bit, to determine readiness. 2.5 hours t = 65 *. It turned out great! There was nothing to fry with. Today they brought a steba gf 70 grill strange ... I ordered 56. I just saw it on the box. Masha, they are very different, can we change it to 56? Oh, what should I do? ..
Masinen
Natusya, I'm reading now, died here over you !!!
Listen, 56 is more, and for me it is prettier))
So call and say that they brought something wrong))
Natusya
Aha, thanks Mashun!


Added on Monday 11 Apr 2016 7:51 PM

Mash, I ordered such a grill a dunce ... I don’t know how it happened. And we can and should be already in the store ran for a turkey thigh. I will sculpt, just seem to be a different topic, sorry
Masinen
Natusya, then leave it and use it))
then write your review in the grill topic)
Contact grills Steba
Natusya
I will definitely unsubscribe! Mashun, but you can add to it. buy a corrugated plate, and then there is a second smooth?

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers