Masinen
Alexei, Yeah thanks! we must also start the knuckle)
domovoyx
Maria, you will like her
Pavla
Please answer who knows: but in the absence of a sous-vide apparatus, you can make this beauty in the oven, for example, put the same 90 degrees. and at night for 12 hours?
domovoyx
In sous form, the dish is cooked in its own juice in a vacuum bag, and in the oven it will turn out to be a completely different dish. You can try it in a multicooker, but there are different modes and the volume is small. This sous vide will only be in sous vidnitsa.
But you can always experiment, but suddenly it works out.
Pavla
Alexey, I'll put it in a vacuum bag, no problem. And what is the difference between an oven and a sous-vide, if in the oven you can also make the temperature 90 degrees? Or is there any other peculiarities in this device?
Pavla
I found the features of the sous-vid in the internet and, of course, I remove all the questions.
domovoyx
You try, if you don’t experiment then you don’t know.
Masinen
Pavla, you can do it in the oven.
Pack and display 90g in your oven. and cook. There will be no difference.
Fotina
Quote: domovoyx

And here is "my" knuckle ...SousVide shank (Caso SousVide Center SV 1000)
in soy sauce with onions
Dexter remembered. Or our series "Method"
but I believe it's delicious.
domovoyx
Quote: Fotina

Dexter remembered. Or our series "Method"
but I believe it's delicious.
I didn't understand, you probably think out loud ... about something distant, your own ...
kubanochka
Larisonka, take the report!

SousVide shank (Caso SousVide Center SV 1000)

SousVide shank (Caso SousVide Center SV 1000)

It's so delicious !!!!! After 12 hours in a sous-vidnice, it baked in an airfryer for about 10 minutes, the crust is tender, but at the same time crispy. The meat is juicy, tender ... It's delicious!

Photos do not convey the real color, much less taste and aroma. My daughter took a normal camera to the concert. Therefore, with a flash and without a flash, it is still the wrong color. But it doesn't affect the taste ...
dopleta
Oh, Lenochka, what a beauty ! This is not friendly! Even cruel, I would say! And now what to do with the intolerable desire for such a knuckle? How to fight? In the evening on a holiday, you won't rush to the shops to look for a suitable knuckle - you will find figs! Eh, I'll go dig caviar yolks from salt ...
kubanochka
Quote: dopleta
Eh, I'll go dig caviar yolks from salt ...
And I just dripped ...
dopleta
So you also have "caviar" to your knuckle ?! Well, you also fatten !!!
domovoyx
"take two" only fell apart a little SousVide shank (Caso SousVide Center SV 1000)
dopleta
Quote: domovoyx
just fell apart a little
Obviously delicious, Alexey, but maybe you need to cook less time?
domovoyx
Let's try it in the evening.
It seems to be preparing in time and does not bother, but soft
Vinokurova
Laris, bought a kick-ass knuckle ... I'll cook it for the weekend ...
I have, as always, a question ... I probably love to play around ...

I don’t have a blowtorch and I don’t have an airfryer .. how can I give my knuckle a beautiful tan ?.

and how to cut the skin so that it is like yours, as if wrapped in noodles?
dopleta
Quote: Vinokurova
I love ...
Come on, come on, and I'll poke you! AlenushKa, cut the skin shallowly, not to the meat itself, then the leg will not fall apart and retain its shape, and you can fry it as you like - both in a frying pan and in a hot oven, quickly burn it.
Vinokurova
Lar,
Quote: dopleta
you can fry as you like - both in a frying pan and in a hot oven, quickly burn

well, it's after sous-vid, right ?. straight away, hot?
dopleta
Yes . A cold shower is made for packages with overseen products, mainly when they are supposed to be stored for a long time in a vacuum. Refrigerate to form jelly in the bag. There is also an opinion that if you sharply cool the product after cooking, the juices flow out of it stops - but, to be honest, I did not notice that without this cooling the juices continued to flow out, therefore, I do not make cold baths for the shank.
Vinokurova
Larissa, put it ... now I'll leave all until I wait ... good, at least it doesn't smell ...in this, of course, a big plus of the sous-vide - sealed and cook without smell)))
Laris, set it at 14 o'clock, because I still have a healthy leg ... I barely fit into the cartoon)))
I'll write after the weekend ..
dopleta
Agreed, I'm waiting!
Vinokurova
Larissa, I honestly wanted to take a picture of the work ... I can only give the girls advice: if you want to leave a photo as a souvenir, first don't show the knuckle to anyone, arrange a photo session, and then to the table ...

Girls, the recipe is awesome ... worthy of a festive table, like an ordinary jellied meat ...
It is prepared easily and with little time ... and the taste ... mmmmmmmmmm is awesome ... I feel that soon there will be no steering wheel in the area ...
dopleta
Quote: dopleta

Agreed, I'm waiting!
I didn't wait long! Thank you, my sweetheart !
Vinokurova
Quote: dopleta
Didn't wait long
You will wait, if you're lucky)))) they collect me on the market so that I can buy a knuckle and make one more!
dopleta
And lie to everyone you're not ready until you take a picture!
Vinokurova
Larissa, did not buy .. we are waiting ...
Anna1957
How to choose shanks? Bigger or smaller? The hand reaches for the big one, but what if it's a pig, and not a pig? I'm afraid of the smell
domovoyx
I always choose a shank to visually have more meat. It doesn't matter whether it's big or small, it will still be tasty.
lettohka ttt
Larochka, and I with a report)) I did it for the first time, I saw it on the gas stove, of course, I can't compare it with your beauty !!!! But I will try))) And the color and taste pleased me))): drinks_milk

url = https: //Mcooker-enn.tomathouse.com/gallery/albums/userpics/111814/20151122_154217~0.jpg]SousVide shank (Caso SousVide Center SV 1000)

SousVide shank (Caso SousVide Center SV 1000)

Thanks for the recipe !!! I will cook more!
Offf barely exposed a photo :-) :-) :-) :-) :-)
dopleta
Quote: lettohka ttt
color and taste pleased me
And this is the most important thing! Thank you, dear, you made me happy too!
Marina22
lettohka ttt, smells through the monitor
Borisyonok
dopleta, Larissa!
Here we are!
SousVide shank (Caso SousVide Center SV 1000)
It turned out tasty, juicy ... I will not "translate" my husband's words!
The shank did not fall apart despite the deep cuts, the meat is soft, but not cottony!
After the sous-vid, I lay in the refrigerator for a week ... then briefly in the oven under the grill and ... a lot of pleasure!
dopleta
Lena ! What a delicious crust! Special thanks to my husband for the capacious epithets!
Vinokurova
Larissa, I have a question ... I need help ... I bought a knuckle after all .. but it does not fit into a casserole

how harmful, imagine !.


Suggest anything !. pickled and packaged ... Panasonic is available ... so I think, should I cook on heating, or should I use water and cook with stewing ?. in Panas, it does not boil on stewing, so I think ... but, frankly, I tend to heat ...
There is also a firebrand smokehouse with an extra bowl ... but in its modes, except for smoking, I am not guided at all ...
Lar, I twisted my whole brain ... I want such a knuckle again .. what should I do ?.
dopleta
AlenKa, and cut the husband in half ... no way? You see, I saw her in the Caso-center. We can, right now the girls will catch up with tips ...
Vinokurova
Quote: dopleta

AlenKa, and cut the husband in half ... no way? You see, I saw her in the Caso-center. We can, right now the girls will catch up with tips ...
Yes, it's already late, Laris ... I ruined everything ...
I put it in Panas for extinguishing ... the temperature ran, measured ... it was too high .. left the lid open ... the water evaporated (((((
I will continue to conjure ...
Then I'll write ... but certainly not today, because midnight has passed into empty space ((((

here is a bad guy ... and I already swallowed drool, remembering how cool it was to eat it !.

Vinokurova
Here I am...
Larus, bewitched ... inverted ula on the other side ... poured water again ... put it on heating ..
Of course, the shank boiled and fell apart ... but that did not prevent it from being deliciously delicious ... I took the shank apart, cut the meat and poured it with a fragrant broth melted from it ... and tomorrow I will have a super-duper ho-lo dec !!!!!
In general, I'm happy, like a hundred Chinese)))
I wrote it down for the future, in Panas you can safely put it on the heating for the night ... and nothing terrible happened!.
dopleta
Well, she calmed me down too. I don't have Panas, but I know that in many cartoons, when extinguishing, the temperature at some point reaches a hundred degrees, then decreases. And in my suvid it keeps up to tenths of a degree.
Vinokurova
Lar, I don’t seem to have any money, so I’m doing my best ...I want to eat deliciously ...
Kapet
A small knuckle can be "seen" in a thermopot, as here I wrote ...
domovoyx
Kapet, there are 5-6 liters, in principle possible. I have 80,90,98 and 100 ° C on the thermo-pot
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 ... shoved it ula grill oven .... class !!!!

SousVide shank (Caso SousVide Center SV 1000)SousVide shank (Caso SousVide Center SV 1000)
Kapet
Quote: domovoyx
I have 80,90,98 and 100 ° C on the thermo-pot
: O Sorry for offtopic, but you definitely have 100 ° C? That is, it boils constantly? I wonder - why is this? Unless it is convenient to steam clean / refresh suede ... On my 60, 80, 90 and 98 ° C ...
Vinokurova
Helen3097, now I'm drooling over the keyboard again ... what a tasty treat ... I've done it twice already ..
I'll go buy a knuckle again ... an amazing recipe I must say !.
domovoyx
Nice and tasty.
Kapet, "Tea" mode, constantly boils
Kapet
Quote: domovoyx
Kapet, Tea mode, boils constantly
Mysterious Chinese souls ... Why is tea constantly boiling?

I think your 80 degrees will be fine for the knuckle ...
Vinokurova
Kapet, domovoyx, maybe you will go to thermo-pots, eh ?. talk about degrees and about tea ... maybe there is still someone pulling a thread to you?
Kapet
Quote: Vinokurova
Kapet, domovoyx, maybe you will go to thermo-pots, eh?
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 "poorly sous-vide" version, 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!

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