Vinokurova

Lenta store on Dubrovka 499 rubles per kg by card, without card 540

gala10

And today I ordered beef tongues in a farm store for 350 rubles. and completely fresh, not frozen. If everything goes well, I will pick it up in the evening and set it up tomorrow ...

Vinokurova
gala10,
gala10
I'm teasing further ... I bought it. The languages ​​are wonderful, fresh. Each is about 1.5 kg. One has already set to see. Precisely according to the recipe 72 g., 20 hours.
Vinokurova
Galya, it's good that everything worked out !. happy for you ... looking forward to further bragging!. envy !.
gala10
AlenKa, yes, I'm also waiting ... If this method is really tastier than just cooking, then ... oooh ... gluttony does not lead to good ...
Marina22
Quote: Masinen
The cooking time does not depend on the temperature, but depends on the thickness of the meat and on the part of the meat that you will cook.
Mashun, is there a table somewhere to look at?
And if I'm going to see the beef tongue, and my temperature is set at 60, 80, etc., then 60 grams will take about how many hours will it take?
Just a shop where we have gov. You can buy a language very far and I would like it to work right away.
Vinokurova
Galinka, here the pork is definitely better .. it seemed to me that his structure was not smeared ...
I'm waiting for your impressions !.

I, of course, love a good experience ... but our tastes don't always agree, do they ?.

gala10
Well ... here's the result:
Beef tongue (Steba SV 2)
Since I did not open the package with the finished tongue right away, but sent it to the refrigerator overnight, the skin was not removed very easily. But everything else: taste, texture, aroma - exceeded all expectations !!!
Now I will prepare the language only in this way!
The liquid that came out during cooking turned out to be very salty. Instead of water, I cooked pasta on it. It turned out sooooo tasty!
Vinokurova
this is yeah ... pretty !. Jackdaw, such a language is only to send to the culinary competition ... what a fine fellow ..
Congratulations on your luck
gala10
AlenKa, Thank you!!! I am very glad that I liked the result. Because now it is not necessary to follow the process of boiling the tongue for a long time and tediously. I threw the bag into the multicooker and calmly went to bed.
Vinokurova
Galina, I agree completely ...
Have a good day!.
Twig
Today a language was bought at the crossroads for 499 rubles
A little more kilos.
There is no suvidnitsa and a vacuum cleaner, I do a la rus
I rubbed it with spices, carrot and onion, put it in a bag and displaced the air by immersion.
Ready to dive in Stebe.
I'm planning 10 hours at 65 degrees.
You don't need to marinate it before cooking? Can I start the unit already?
gala10
Quote: kolyubaka
I'm planning 10 hours at 65 degrees.
Twig, by prescription 72 g., 20 hours. It seemed to me that this is just right.
Twig
Well, I'm definitely not going to cook for 20 hours, otherwise the family will be hungry tomorrow.
I will exhibit a maximum of 11-12.
Twig
I cooked ham according to a machine recipe, I remember that the meat was ready overnight.
Twig
Look. With horseradish. It’s quite ready. I exhibited 12 hours.

\ outl0 \ strokewidth0 \ strokec2 Beef tongue (Steba SV 2)

But I'll tell you a secret that I like boiled one more. I salt my tongue first, then boil it in a little water. Excess fat, again, is melted.
GuGu
Well, here I finally put my tongue at 20 hours 72 degrees. (I defrosted it in the withers, kept it in salt brine for 3 hours, smeared it with gruel, salt, garlic, allspice, grain mustard, covered it with pieces of lavrushka and vacuumized it). By the way, SPAR offers frozen languages ​​for 359 rubles. right up to January 7, neat and tidy .. I bought a few not very large 1.200 -1.300
GuGu
After the specified time and cooling in ice water, I could not remove the skin, and it seemed to me that it was unfinished, put it in the cartoon, filled the hall.water, added an onion, a carrot, a stalk of celery and put it on stewing for three and a half hours .. after all the manipulations, the tongue turned out to be soft and very tasty ... most likely it is necessary to take a chilled tongue for suvid, and not frozen
Vinokurova
Nataliamaybe you just didn't like the language ... everyone has a different taste ... maybe it was necessary to hold it a little longer for your taste ?. or try to set the temperature to 75?
Anna1957
Quote: GuGu

After the specified time and cooling in ice water, I could not remove the skin, and it seemed to me that it was unfinished, put it in the cartoon, filled the hall. water, added an onion, a carrot, a stalk of celery and put it on stewing for three and a half hours .. after all the manipulations, the tongue turned out to be soft and very tasty ... most likely it is necessary to take a chilled tongue for suvid, and not frozen
Natasha, I also had a frozen one - and everything is OK.
GuGu
Anya, how was the skin removed? I have nothing at all ...
Anna1957
Quote: GuGu

Anya, how was the skin removed? I have nothing at all ...
Fine.
GuGu
Quote: Vinokurova
Natalia, maybe you just didn't like the language ... everyone has a different taste ... maybe it was necessary to hold it a little longer for your taste? Or try to set the temperature to 75?
Yes, I didn’t try it - the skin wasn’t removed and I didn’t want to spoil the look by shaving it off, so I began to cook it in the cartoon.
Lucien
gala10, Checkmark, hello! Look what I read: As we know, the causative agents of botulism, which are widespread in nature, in the absence of oxygen, feel great and shamelessly multiply, simultaneously producing botulinum toxin. Fortunately, this hazard only occurs when sous-vide takes more than 4 hours to cook.
🔗

If the tongue has been preparing for 20 hours, is it not dangerous?
gala10
Ludmila, and at what temperatures? We need to dig in and find out this issue. It's still 72 degrees here.
Here, I found:
"The optimal conditions for the growth of vegetative forms are extremely low residual oxygen pressure (0.40-1.33 kPa) and a temperature regime within 28-35 ° C."
We heat the product for a long time, then cool it sharply and store it at a temperature below 10 degrees.
Vinokurova
Quote: gala10
we store at temperatures below 10 degrees.
And I freeze some products immediately after cooling
gala10
Well, yes, I also freeze something, and store something in the freshness zone. I understand that this muck develops best at room temperature.
Vinokurova
Quote: gala10

Well, yes, I also freeze something, and store something in the freshness zone. I understand that this muck develops best at room temperature.
It looks like ... at least I had no precedents ...
Masinen
The main thing is to follow all the rules and then it will be no problem)))
Lucien
gala10, Galina, I mean ... this danger arises only in those cases when cooking sous-vide takes more than 4 hours.
gala10
Quote: Lucienne
this hazard only occurs when sous-vide cooking takes more than 4 hours
Ludmila, why do you think that this is the ultimate truth? I do not understand why prolonged heating (above 40 g.) Can promote the development of any bacteria. Maybe I'm wrong, but common sense suggests ...
Lucien
gala10, Who knows. I ordered a vacuumator, began to look through the topics, and so I came across an article. Well, quickly here, to the forum.
gala10
Ludmila, anyway, I've already done the language for 20 hours. As you can see, while she is alive ...
Lucien
gala10, Checkmark, Thank God! I am still just learning, so I consult with specialists.
Antonovka
SD,
Alexey, made a language today. I cooked in SV Shteba DD2, 72 degrees 20 hours.
I did not use carrots and onions, rubbed with salt with dried vegetables (25g per 1.2 kg of tongue) and sprinkled with olive oil and basil. It turned out very tasty - the most delicate structure, the most fragrant tongue.
I will repeat again)) Thank you very much for sharing the recipe with us !!!
GuGu
Antonovka, Lena, how did you take off the skin, did you take it off the hot one or cool it in ice water? Was the tongue frozen or chilled?
Antonovka
GuGu,
Natasha, I bought it unfrozen, but who knows, maybe it was thawed. 3 minutes chilled under the tap right in the bag, the skin was removed easily.
GuGu
Lena, maybe my mistake was that I cooled it in ice water for 30 minutes. (in the package) and the tongue was completely cold I will still try
Business
SDThanks for the recipe, sous vide is my new hobby!
Umka
Antonovka, Lena, on what program did you do it? On languor ??? :-)
Masinen
Girls, and my husband bought veal tongues))
I will do))
gala10
Mashun, great! Will you put it on right now?
Masinen
GalinaI'll probably put it on for the night.
Vinokurova
Quote: Masinen

GalinaI'll probably put it on for the night.
And I put the knuckle on)))
Antonovka
Umka19,
Lyudmil, on the Heating, The languor seems to start with 81))
kolobashka
I put the ham in.
Che that 20 hours does not make me happy to cook. The next night I'll put jellied meat, but I don't know the language, so should I cook it traditionally?
Vinokurova
kolobashka, Barbara, if you have never done it, then it is better not to experiment ... it is better to greet the new year with a proven taste))))
Masinen
Finally, I also prepared languages. True, I have not beef, but two veal))
Each language is 250 gr.
I smeared them with mustard marinade, olive oil, spices and salt.
I evacuated and left to lie down until the water warmed up.
The temperature was set to 63 degrees and the time was 8 hours.
Then she pulled it out, chilled it and peeled it off and cut it. It turned out very tasty, even my daughter appreciated it, ate 4 pieces and said it was delicious))
She's 4 years old)
Beef tongue (Steba SV 2)
Beef tongue (Steba SV 2)
Beef tongue (Steba SV 2)
Beef tongue (Steba SV 2)

And that's what happened)
Beef tongue (Steba SV 2)
Beef tongue (Steba SV 2)
Chionodox
Yes, Mashun! Such cute tongues turned out! And I cooked in a slow cooker, but overcooked. Of course it turned out tasty, but .... Eh! Why haven't I seen before? But nothing! There are a couple more beef tongues in the fridge.

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