home Culinary recipes Meat dishes Marinade for shank, wings, meat, brisket, etc. to give smoked flavor and appearance

Marinade for shank, wings, meat, brisket, etc. to give smoked flavor and appearance (page 7)

Olga VB
I really liked the breast both cold and warm.
I made the marinade with the addition of smoked paprika, the result is similar to boiled-smoked ham.
By the way, you should try to make a ham like that.
About sous-vide.
You have a slow cooker, what are the problems? with her sous-vidnitsa is not needed.
And you can wrap it tightly in cling film or just put it in a bag, drive out all the air with your hand and tie the top with a knot.
Tumanchik
Quote: Olga VB
You have a slow cooker, what are the problems? with her sous-vidnitsa is not needed.
And you can wrap it tightly in cling film or just put it in a bag, drive out all the air with your hand and tie the top with a knot.
And you can learn more about the principle. I have not read about suvid. Please tell us.
vedmacck
Ir, read it for sure! There's a lot of theory out there.
Although she did not ask me, I can briefly say. Slow heating of food to the temperature of readiness in a vacuum package - that is, without access to water, completely in its own juice. For example, meat is heated for several hours in a vacuum bag dipped in water with a temperature of about 80 degrees (I don't remember exactly). The meat is heated gradually to a safe condition, but not overdried.
Tumanchik
This is useful! We must read! Mine just love everything that is fried and harmful!
Olga VB
In tyrnete, and on our forum there is a lot of information on this topic.
Each type of meat needs its own temperature, it also depends on the size of the piece.
For example, I marinated the breasts for about 15 hours, did 2 hours 45 m at a temp. 65 * C.
Tanya correctly wrote the principle for you.
Tumanchik
I will definitely read it. I'll just find the time.
vedmacck
I'll throw it off!
Tumanchik
Quote: vedmacck
The meat is heated gradually until it is in a safe condition,
Olya Tanya and in Multa heats up quickly!
Olga VB
Fine.
I tried it from the sous-vidnitsa, and from the multi, and even from the pressure cooker - everything is the same.
There, it is not the heating time that is more important, but the temperature.
That is, even for chicken, compare it: it is cooked in water at 100 * C, fried at an even higher temperature, and sous-vide is 65 * C.
vedmacck
This is a link to the general section https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=543.0
This is the theoretical part. Masha the Queen of Stebiania tells everything very clearly Cu View Steba SV 1 (SousVide - cooking in vacuum)
Su-Vid and all the subtleties of technology
Basically, that's all there is to know. The rest - you can practice it
vedmacck
Quote: tumanofaaaa
Olya Tanya and in Multa heats up quickly!
The main thing here is that it does not overheat. There won't be more. The second law of thermodynamics has not been canceled
Tumanchik
Thank you. I'm going to read.
Nikusya
Ira, from I Solokha! Now marinate the wings Larissa seduced by beauty, and saw that the last time I forgot about soy sauce! Well, now everything will definitely be according to the rules. ... And hope that the photo will be more successful, that time the photo was already on the table, but in the room there were "white" light bulbs and the photo did not come out very well. ...
Tumanchik
Quote: Nikusya

Ira, from I Solokha! Now marinate the wings Larissa seduced by beauty, and saw that the last time I forgot about soy sauce! Well, now everything will definitely be according to the rules. ... And hope that the photo will be more successful, that time the photo was already on the table, but in the room there were "white" light bulbs and the photo did not come out very well. ...
Ilona, ​​I am sure that you will succeed - the pens are golden!
Nikusya
: oops: Thank you Irochka.
metel_007
Ira, so my hands have reached your magic marinade. I marinated chicken thighs yesterday, and I plan to cook on Monday.It turns out that they will marinate for 2 days, but then I subtracted that chicken parts should be marinated less. I think they will not marry?
Tumanchik
Quote: metel_007

Ira, so my hands have reached your magic marinade. I marinated chicken thighs yesterday, and I plan to cook on Monday. It turns out that they will marinate for 2 days, but then I subtracted that chicken parts should be marinated less. I think they will not marry?
Keep the role in the refrigerator. Everything should be fine.
metel_007
Quote: tumanofaaaa
Keep the role in the refrigerator
Tumanchik
Quote: tumanofaaaa
Keep the role in the refrigerator
phone contagion ... well, do you understand what I mean?
Chuchundrus
tumanofaaaa, and you haven't started the experiment on cooking meat in a bag yet? I'm itching now, I'm thinking about entom
Tumanchik
Quote: Chuchundrus
experiment on cooking meat in a bag
not Natasha, I don't have time for that. I'm thinking about fasting ...
Nikusya
And here I am, less than half a year has passed. Irishka, take the report and a lot of gratitude! How simple it is, without a head, and the result pleases every time. The recipe went to people, both at work and in relatives.

Marinade for shanks, wings, meat, brisket, etc. to add smoked flavor and appearance
Tumanchik
Quote: Nikusya
Irishka, take the report and a lot of gratitude!
Ah hold me seven !!!!!
well, at least a piece of chicken, at least a piece of a card, yes with Luchkoms .....
Nikusya
Easy! Collect the chumadan, and fly in, I still have a little bit more of them left for pickling! Can you brag? He was that bread, I also baked myself according to Reshar Bertina!
Tumanchik
Quote: Nikusya
Can you brag? He was that bread, I also baked myself according to Reshar Bertina!
I would never have thought. poured out of store in shape and color. the taste is not transmitted (but healthy). the beauty!!!! wheat-rye? on what? inject!
Nikusya
Water, flour, salt, yeast. All. Really the most ordinary table bread. Anyway, it is much tastier than the store one. I can throw a book in the mail.
Tumanchik
Quote: Nikusya
I can throw a book in the mail.
oh Ilonka is better just a recipe. I have no time to read books. I swear. only I need a recipe for good black bread. verified. maybe baked?
Nikusya
Oh no! With black, the trouble is, it doesn't work like you did in Minsk. I have not found my "recipe" yet, but I will share it!
Tumanchik
Quote: Nikusya
With black trouble, it doesn't work like you did in Minsk
The same story. It seems like I found it. And then ... in short, in the search ... I still do not understand anything in leaven. and there is no time to study.
Nikusya
Quote: tumanofaaaa
I still do not understand anything in leaven
Likewise the chef! I don't understand at all!
Tumanchik
Quote: Nikusya

Likewise the chef! I don't understand at all!
I found Ilona a specialist. How to find out everything - I will unsubscribe.
Nikusya
BJ !!
Tumanchik
Quote: Nikusya

BJ !!
only to find time to study leavens!
Nikusya
Likewise the chief. With a fool, I also decided to learn to embroider and knit, and imposed goats for the New Year.
vedmacck
I'm afraid to even poke my head into sourdough - grow-feed-take care-activate-save

With knitting I have a bummer. After a stroke, the right arm periodically fails. On the needles it is still not so difficult, but I like crocheting more, and I can knit with them no more than two days - then pains arise and the mobility of the hand disappears.
Nikusya
Quote: vedmacck
grow-feed-care-activate-save
I can do it, but I can only prepare it for baking on weekends. Somehow it is impossible to combine the leaven and work. I’m mediocre, people do it.
Tanya, but I feel sorry for the pen, I sympathize.
vedmacck
My starter cultures are stuck at the "grow" stage.
I don't remember where - here, at the Bread Maker, or in another place (it was a long time ago, maybe even here, but before registration), I found a recipe and grew a sourdough from hops, since there is enough good in the country - it grows like a weed, relatives they want to destroy everything, but my daughter and I are fighting for his right to life, we even baked something once. And that's where it got stuck.
And with the hand it could be worse - the speech has not changed (I brake only sometimes, but very rarely). And the leg generally recovered. In short, she got off with a slight fright.But since then I respect kitchen technology very much - without it I could not cook anything at all, I definitely cannot knead the dough.
So - Long live the Bread Maker with its inhabitants, who will teach and tell everything about kitchen news in technical terms
Elya_lug
Ira Tumanchik, I knew where to go, how I smelled! I bought a beautiful knuckle today, one meat and a skin. And I decided to marinate, but so as to bake for Easter. I went to look for recipes, everywhere marinating is short, cooking in a pressure cooker or multicooker. And the knuckle is long, it won't fit into the cartoon, there is nothing to cut it with. Well, I think we need to go to Tumanchik in "Just bacon" and ask for advice, and then again: I found the recipe for the marinade. Thank you! Already marinated, did not find rosemary, replaced with tarragon, and added additional tea of ​​her own from cherries, the rest according to the recipe.
Tumanchik
Quote: Elya_lug
... Thank you! Already marinated, did not find rosemary, replaced with tarragon, and added additional tea of ​​her own from cherries, the rest according to the recipe.
Hello dear Elechka. Happy holiday to you. Did you marinate to bake for Easter? ...
Elya_lug
Ira, yes, I want it for Easter, maybe not quite a festive dish, but I wanted to make it. And I copied the recipe for the marinade into a notebook so as not to lose it.
Tumanchik
Quote: Elya_lug
I want for Easter
Elechka, if the shank is large, then make a marinade with a bright taste.
Now I can disappear for a long time and not answer you in time. Are you on beer or water?
Tumanchik
El can't wait for an answer, so I'm writing myself. There's still a lot of time before Easter, haven't you pickled early? Still another week. Store in a cool enough place if so long. Bake the shank, if it is very large, in a baking bag with the addition of marinade for 3 hours, try for readiness, and then cut the bag well and under the grill. Or (if there is no grill), then just bake until beautiful. Enjoy your cooking.
Elya_lug
Ira, thanks for the advice. I didn't want to freeze it, and then take it out and marinate, so let it be. I have twice as much marinade, because I did not cover it in a large saucepan, there are more spices than in the recipe. Stands in a cold kitchen, the temperature outside is up to +5. I will bake in my sleeve. I will show you later
Nikusya
Tumasya, I marinated the curl, almost 2kg in weight, in a bucket, !! I will boast on Easter! TTT !!! Thank you dear! Marinade has literally become a lifesaver.
Called- Do you know how to cook meat? Marinate it in Tumanovski !!!
Tumanchik
Quote: Elya_lug
I will bake in my sleeve. I will show you later
Thank you! WAITING !!!!
Quote: Nikusya
Called- Do you know how to cook meat? Marinate it in Tumanovski !!!
Thank you Ilona! Cook with pleasure! And I'm soooo nice!
Elya_lug
Irina, the knuckle is ready !!! I didn’t salt enough, I had to add some salt on top, otherwise delicious. Maybe I'll take a picture tomorrow. We will eat tomorrow too.
Tumanchik
Very happy Elechka! Christ is risen!
Nikusya
Tumanchik, Irishka, take the report! In fact, she (chicken) is a hundred times more beautiful than in the photo! The smell around the apartment ... a plow !! Until you wait for the guests, you choke on your saliva! Whatever the trouble, I ate the tail. Thank you, my golden one, for a very convenient, inexpensive and delicious recipe!

Marinade for shanks, wings, meat, brisket, etc. to add smoked flavor and appearance
Elya_lug
Tumanchik, Ira, the shin turned out to be very tasty !!! Very beautiful ruddy brown lacquered skin, though a little rubbery, but you could chew. Cut it into beautiful pieces so that both meat and skin are present. There was no time to photograph. The next one will also be marinated.
Tumanchik
Quote: Nikusya
Thank you, my golden one for a very convenient, inexpensive and tasty recipe!
Ilona is very pleased that it turned out delicious and everyone liked it! I have no doubt that your golden pens succeed in any recipe! Thank you for your kind words! Always glad to please you!
Quote: Elya_lug
Tumanchik, Ira, the leg turned out to be very tasty !!!
Fine Elechka! And it's good that you liked it!
Quote: Elya_lug
There was no time to photograph.
Absolute truth! I cooked a lot according to the recipes of girls, but I could not photograph anything! At first she was in a hurry to submit, and then she did not dare to take

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