Vinokurova
Quote: Kapet

And who wrote here as recently as at the beginning of the month: “Lar, I don’t seem to have any money, so I’m getting out as much as I can ... I want to eat deliciously ...”?

So we slip you the "poor sous-vide" option, with a thermo-pot ... In any case, this option is closer to the original than just cooking in a slow cooker ... Sorry for the other offtopic!
Of course, only I cooked just a month ago ... and it was exactly a month ago that infa was relevant to me ... you must agree that this delicious treat could have been cooked a couple more times and eaten the same number of times ..
I must say, I realized that infa was for me ... thanks ...
Honestly, I have never encountered a thermopot ... in my idea it is a thermos kettle ... the shank was 17 centimeters in girth ... do you think a thermopot would save me ???
Kapet
Quote: Vinokurova
the knuckle was 17 centimeters in girth ... do you think a thermopot would save me ???
Yes, that is, there is a problem ... Similarly, there is approximately the same in the freezer - you will have to deal with dismemberment ...
Vinokurova
Quote: Kapet

Yes, that is, there is a problem ... Similarly, there is approximately the same lying in the freezer - you will have to deal with dismemberment ...
Oh how ... the correct train of thought was ... to buy a beautiful and meaty ...
I didn’t even think that this leg would not fit into the brandy ... I smeared it all over and packed it .. but this tasty treat didn’t want to ... I don’t say much, I won’t get into the pot))) so I rushed about. .. there would have been someone and what, it would have been possible to chop off a little from below and everything would have been in openwork ...
But it turned out, I repeat, very tasty .. so let's dismember and cook for the new year ... bon appetit
Kapet
Quote: Vinokurova
Bon Appetit
Thank you! Same to you! Indeed, such a dish will not be superfluous at all on the festive table. Here is just one bad thing - after using it, you can drink a lot, and not too much to become stagnant ...
Vinokurova
Quote: Kapet

Thank you! Same to you! Indeed, such a dish will not be superfluous at all on the festive table. Here is just one bad thing - after using it, you can drink a lot, and not too much to become stagnant ...
Well, that is, that is ... but this is not only the minuses, there are pluses to the fig))))
domovoyx
For the new year and with Armenian brandy ...... wow!
Borisyonok
Helen3097, Helen!
I just saw your masterpiece! Say the deliciousness is extraordinary!
I want to do a few things "in the bushes" (taking into account my previous mistakes) and lay out my own young people on January 1 in the evening ... I can imagine what kind of delicious knuckle will be after warming up on the grill!
Helen
Quote: Borisonok

Helen3097, Helen!
I just saw your masterpiece! Say the deliciousness is extraordinary!
I want to do a few things "in the bushes" (taking into account my previous mistakes) and lay out my own young people on January 1 in the evening ... I can imagine what kind of delicious knuckle will be after warming up on the grill!
Yes, Lenochka, I really liked it ... I also want to make a couple as a stash ...
Borisyonok
dopleta, Larissa!
Apparently now Rulka sous-vide will be our favorite dish ... and a lifesaver when trying to feed a large number of guests.
I cooked one on December 31, weighed about 4 kg ... for Christmas, I saw 3 pieces, but small ... up to a kilogram.
True, I play with the marinade.
Thanks again!
Vinokurova
Quote: Borisonok
One cooked on December 31, weighed about 4 kg

Hospodyayayaya ... where did you see her ?.
Is this kaso such a big bucket oooh? Abaldeannot rise up

Borisyonok
Vinokurova, Alenka, saw Steba SV 2 in SousVide, her volume is 10 liters. She saw three knuckles at the same time. At Caso SousVide, I just lick my lips.
Vinokurova
Borisyonok, Len, this is our size !. cool!.
Three kilograms is nothing else ...but 4 kilos to be seen, this is heroism ... Len, you are a hero !. it still needs to be rolled into a vacuum ...
MALADET !.
Borisyonok
Vinokurova, Alenka!

When a son-in-law and a son come to you with 4 more young male organisms "to hang out and walk" ... and not so play it out you will shove it

Vinokurova
Borisyonok,
You are happy !.
dopleta
Quote: Borisonok
Apparently now Rulka sous-vid will be our favorite dish ... weighed about 4 kg ...
Wow ! This is a feast for the belly! Thank you, Lena, made me very happy! And apparently, six more hungry men.
tatlin
"Lara, I am yours forever" There is no word what deliciousness it turned out, they did not notice how they ate it, only a bone remained on the plate, a very successful knuckle was not at all greasy and very, very tasty !!!
dopleta
Quote: tatlin
"Lara, I am yours forever"
Well, forever not worth it Natasha ! Give only for the time of cooking and absorption of the shank? Although I am incredibly happy with both the proposal and the result!
Anna1957
Lorik, tell me all the same: is it better to choose a smaller knuckle or more? The hand reaches for the bigger one, but I have some kind of paranoid fear of running into a boar. It becomes clear only when you start cooking.
dopleta
Quote: Anna1957
is it better to choose a smaller knuckle or a larger one?
What is preferable for you - more meat or bones? Bigger will be fatter. Therefore, I take mediocre ones.
Anna1957
Quote: dopleta

What is preferable for you - more meat or bones? Bigger will be fatter. Therefore, I take mediocre ones.
So I'm afraid that the big one will be from the boar. I cannot distinguish it in the store.
dopleta
Anya, well, there is nothing I can do to help. If, as you say yourself, you deceivedthen - complain! Here they explain how:

Vinokurova
Quote: Anna1957
is it better to choose a smaller knuckle or a larger one?
Anh, of course, big .. it will be sooooo tasty .., the last time I had 1.7 kg ... and sooooo meaty ... I thought mine wouldn’t want long ... but, believe me, from the first shank - see the report, I've already made five pieces and every time I remember Larisa with gratitude ..

Laris, but it doesn't work as beautifully as yours ... alas ... but I'm very glad that your recipe stuck with me ...
Anna1957
Virgo, you have not resolved my indecision in this sense. To return to the store to scandal most often does not work. And logically, the shank of a boar should be larger
Vinokurova
Quote: Anna1957

Virgo, you have not resolved my indecision in this sense. To return to the store to scandal most often does not work. And logically, the shank of a boar should be larger
In our store, they are divided into front and rear ... here the rear ones are definitely larger .. they have a different shape ...
dopleta
Quote: Vinokurova

every time I remember Larissa with gratitude ..

... I am very glad that your recipe stuck with me ...
Smack you, my dear Vinokurova!
Chionodox
Quote: dopleta
Eh, I'll go dig caviar yolks from salt ...
And what kind of animal is this?


Added Thursday, Jul 28, 2016 2:06 PM

Quote: Helen
How delicious it is !!!! Larisa, thanks for the recipe !!!! A week ago I did it and put it on the balcony ... got it out ... ula grill oven .... class !!!!
And what is this salad with green peas on a plate?
dopleta
Olya, this is from the recipe. If you are interested, enter "Jam" or red caviar from egg yolks "into the search box - it's not very convenient for me to insert direct links from my phone.
Chionodox
dopleta, Larissa, Thank you. I will look now
Kapet
Quote: dopleta
What is preferable for you - more meat or bones? Bigger will be fatter. Therefore, I take mediocre ones.
I recommend, if possible, take the shanks from the front legs, although they will be smaller. Here, as with a lamb, animals piss and poop while standing, sprinkling and smearing their hind legs. Sorry for the unattractive but vital details ...
Imported shanks, cleaned to whiteness - do not smell, but they are not tasty, - what they are fed there xs, but not potatoes with nettles. The shanks from domestic pigs are usually dirty-burnt in appearance, the rear ones can smell a little, but the deliciousness of such a thing is indescribable ...
domovoyx
I choose the knuckle "by eye".I always take the one that looks like meat. It always tastes good.
lettohka ttt
: snegurka3: Larochka, I brought you, thank you, cooked for the new year, and left it to ripen in the refrigerator, noticed that the longer the meat lies, the tastier it becomes. It remains only to pull out and bake slightly. I cooked the knuckle according to your recipe, and the meat for testing, in a different way.
SousVide shank (Caso SousVide Center SV 1000)

SousVide shank (Caso SousVide Center SV 1000)
dopleta
Oh, Natasha, how delicious it looks! And although I also cooked it recently, but looking at yours, I wanted it again! Thanks, sunshine!
lettohka ttt
Larochka this recipe, from the category of favorites! Thank you dear! Cutouts, I make these only on large and meat knuckles. I like that you can cook in advance.
Twig
I went online and googled what sous-vide is.
This is a low temperature cooking. I don't think 85 degrees is a low temperature.
I cooked the knuckle according to the author's recipe, it turned out boiled. It is rather a slow knuckle. Not sous vid, although tasty.
Next time, since I have been driving the multicooker for 12 hours, I will set the temperature to 65.
domovoyx
Veta, try it, and then you will share it with us. You can cook at 80 C, I think it will cook well too.
Twig
domovoyx, I just exhibited 80. It seemed overcooked. Not much different from meat just boiled in a bag. Here either the time must be reduced, or the temperature must be reduced.
Cooked at Shteba.
domovoyx
Veta, I probably wouldn't have put less than 70, not enough
Twig
domovoyx, I have so far ate the previous shank, I rarely buy it, I haven’t tried it in the near future, but I made a note for myself for the future - reduce the temperature. You can salt it with nitrite, then 65 is definitely enough.
dopleta
Quote: Twig

I went online and googled what sous-vide is.
This is a low temperature cooking. I don't think 85 degrees is a low temperature.
Prepared the knuckle according to the recipe author, it turned out boiled. It is rather a slow knuckle. Not sous vid, although tasty.
Next time, since I have been driving the multicooker for 12 hours, I will set the temperature to 65.
The author is me, Sprig, let's get to know each other. So, if you googled carefully, it means that you have read the book of one of the founders of sous-vide, the creator of the sous-vide "guide", Douglas Baldwin. And in this recipe I followed exactly his recommendations. "Place the pork either in a 176 ° F (80 ° C) water bath for 8-12 hours or in 155 ° F (68 ° C) water bath for 24 hours." He has this recommendation for thinner and boneless pieces of pork, but my shank is much thicker and with bones, so I raised the temperature. My knuckle, as you can see in the photo, is not boiled. But this, as you know, depends on the age of the pig and on the freshness of the meat. Apparently, you are more fortunate with the latter.
Twig
Larissa, the pedigree was not attached to the knuckle, but the reviews in the topic were more than once about the boil over.
I haven't dug so deeply about sous-vide, it's enough for me that Wikipedia has confirmed my knowledge - sous-vide technology implies long-term cooking in a vacuum (well, this is a relative term) and at a certain low temperature. The temperature range is indicated at 55-60 degrees.

By the author, I meant you, Larissa, the recipe didn’t indicate on whose recommendations your recipe was based.
I think that the sous-vide in the name of the recipe is loudly said :)
dopleta
Quote: Twig
about the rash, reviews in the topic were more than once
Yes, twice. I was not too lazy, re-read the whole topic and found out of the eleven cooked shanks, only two boiled ones - from Alexey and the second shank from Alena Vinokurova, who herself admitted that she had violated the cooking technology - her shank was boiling while stewing, and the water evaporated. But, as they say, taste and color. And I myself, too, would prefer, perhaps, more elastic meat, and I honestly wrote about the result here:
Quote: dopleta
the knuckle was completely cooked - the bones fell out by themselves. With my love for cartilage, I would even cook less, but after reading from Lazerson that at the same temperature he did not have enough 14 hours for a pork hoof, and then he cooked it for another 40 minutes while boiling, I was reinsured
Well, as for Wikipedia ...Still, I prefer more reliable sources, for example, the books of the same inventors of this cooking method in the original source. Specifically, in this recipe, I did not refer to them, but I have repeatedly written about it in other topics by sous-mind.
domovoyx
My knuckle is always tasty. And this is the most important thing.
Vinokurova
Quote: dopleta
Alena Vinokurova, who herself admitted that she had violated the cooking technology
I hope the sneakers won't fly?
By the way, I really liked the result and I kind of wrote it ...
dopleta
So I am about it, AlenKa !
Business
dopleta, Larissa, and what I bought !!!!!! flambing gun !!! Now the shanks will be tanned !!! One more grand merci for a recipe!
SousVide shank (Caso SousVide Center SV 1000)

I was not boiled, but I raised, slaughtered and butchered the pigs myself

Chionodox
Quote: Twig
I think that the sous-vide in the name of the recipe is loudly said :)
Why declare so categorically, if you have not really understood the technology itself?
Twig
Now let everyone kick me that I don't understand anything.
Chionodox
Twigmaybe just hold back emotions?
dopleta
Quote: Business
Now the shanks will be tanned !!!
Congratulations ! Cool thing I have two, love them !
domovoyx
My knuckle is "lying around" from miratorg, you are discussing that I wanted to cook it :-)

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