Svetlucha
Masinen,

Masha has already done the neck twice according to your recipe. I liked it very much. Thank you very much for the recipe.
Masinen
Svetlucha, Svetlana, and thank you! I am very pleased that I liked the result

notka_notka
Maria, I got a neck, but I will work on the mistakes. Next time I'll do everything exactly according to your recipe.
And what happened this time, only my husband liked. And my daughters and I could not bear such an amount of garlic. Verdict - I won't stuff the meat with garlic in the sous anymore
Masinen
notka_notka, Natasha, how much garlic did you stuff into the meat?

And in general, for the future, it is better not to stuff with fresh stuff, but to buy seasoning, ground garlic and make a pickling mixture: nitrite salt, dry garlic, seasonings.
notka_notka
Masha, crammed it heartily, rather out of habit on the machine, as I usually do in foil ... but in the process, it was salted with nitrite, put in a vacuum, and, accordingly, long aging - the garlic did its job))) And even turned green in the finished form. In the evening I will show you the photos, now they are not attached to the mobile phone. But, overall, it is edible and I liked the process. Of course, I would like to have a suvidnitsa for these purposes, and not a multicooker with a Multicook (it overheats me by 4 degrees, according to two thermometers). While they are expensive, they may become cheaper over time
And I have dry granulated garlic, I haven't really used it yet. How to make up the mixture correctly, you will not prompt?
Masinen
Quote: notka_notka
How to make up the mixture correctly, you will not prompt?
I am doing this:
18 grams of nitrite, and 1 tsp of all spices, I take a larger spoon, there are such tea.
And then I smear all the meat.
I wrote this for 1 kg of raw materials, so to speak)
notka_notka
Are you preparing a mixture at once or for future use? Do you mix nitrita with ordinary table salt?
Masinen
Natalia, I do it for 1 time. sometimes I mix 15 g of nitrite and 3 g of ordinary salt.
notka_notka
I came home, I show the photo. Not a benchmark, but I'm just learning
In the middle, the color is not pink in places - the nitrite did not have time to finish, and the garlic is green - beeeee (I will never shove it again). By the way, the carrot is so good in consistency and tastes like
Pork neck using Sous-Vide technology (Steba SV2)
Now I got a pork tenderloin - 4 pieces. I want to try the nitrite part, the part without it.
Masha, is there where to read more about each of the methods?
Masinen
Natalia, without nitrite, I'm afraid you will succeed in gray.
And so there is a recipe
Pork neck using Sous-Vide technology (Steba SV2)Pork neck with spices and grain mustard (Sous-Vid Steba DD1 Eco)
(Masinen)

notka_notka
It's a neck again. I have a lean tenderloin - such thin long strips. It seems like I saw a recipe somewhere or slipped in the subject)
Masinen
Natalia, here. Tenderloin

Pork neck using Sous-Vide technology (Steba SV2)Pork tenderloin in Sous Vid Steba SV-1
(Masinen)
Fotina
Maaashaaa, where is the promised topic?)))
Masinen
Fotina, Light, what, gee
remind me, pliz
Naty777
Maria, how do you evacuate? My meat still secretes juice and gets to the joint during vacuuming ... I have to stick it in two bags😕
Masinen
Naty777, if I see that there is a lot of juice, then I hang the bag and this position is vacuum, and as usual, the juice also gets in, but my vacuum device seals very well, those without problems))
Naty777
What kind of vacuum machine do you have?
Masinen
Naty777, I have Caso vc200
I like him very much, he works without any whims
Naty777
Even if liquid gets in?
Masinen
Naty777, yes, even if it gets on the seam, then it solders longer. I say, I don't know any problems with him, tfu, tfu, tfu ...

And what is yours?
Naty777
Masinen, Thank you. I'll take a closer look at him. I now also have a caso, but simpler. I don't like it at all. Very capricious
Masinen
Caso 10?

Have you watched my videos? There, everywhere, my Kaso vacuumator is involved.
Naty777
Vc 9


Added on Tuesday 24 Jan 2017 04:19 PM

Masinen, watched the video. I did not pay attention to the vacuum cleaner. Now I want to try it, so I remembered about him. And so for months it is not in demand due to capriciousness and does not pack tightly
Masinen
Naty777, I went and looked, honestly, I can't say anything about him, I haven't seen him alive.
Here are 10 good models, judging by the reviews on the forum.
But on the 9th model I can not remember anything
solmazalla
And I probably have a stupid question. How much meat can be already seen, but not printed in the freezer? There is a need to make a reserve for a person who has neither a vacuum cleaner nor a multicooker and is far away. He will eat very gradually ...
Masinen
Alla, in the freezer can lie for a month, for sure!
solmazalla
Masinen, Masha, I need a person for three months at least for three months. Pack in small portions
But doesn't raw meat stay in the freezer longer? And what risks can this have?
Masinen
Alla, well, I think that three will lie, the main thing is that the taste does not change))
Chionodox
Alla, it seems to me that in a vacuum, and even in a freezer, it will easily lie for half a year
Masinen
Well, finally I made a video of this recipe))

Masyusha
Pork neck using Sous-Vide technology (Steba SV2)
Mashul, as promised, my chop. Delicious! This is the second run. The first one did not have time to photograph, it was eaten. You correctly say on the video that, most importantly, it is a good piece of meat. The first time I bought meat in a vacuum package, in my opinion "Miratorg". So, there was practically no liquid in the bag after the sous. The meat is denser. This time I was buying carbonate from the market. The piece was very beautiful. But after the sous vid, there was a lot of liquid, and even in the photo you can see that the meat is a little loose. True, this did not affect the taste Both times very tasty! Tomorrow I'll vacuum the meat again! A very convenient recipe, while you eat one batch for a week, the second is kept in the refrigerator. Thank you for the great recipes!
Masinen
Masyusha, Elya, thanks for the report!
Yes, a lot depends on meat, I buy meat for suvid in the Metro store, or they have better control and the result is always excellent. I bought it at the intersection and after cooking it is full of juice and it’s not the same.
Lisichkalal
Maria, Masha, I want to thank you for the topic sous-vid on the forum. There is so much useful information, visual videos, you always answer questions for beginners, all this is a godsend!
I ordered Anov) here I am reading, preparing, so to speak
Masha, tell me, please, pickled the neck, but without the nitrite salt. How much does she need to marinate in the refrigerator?
Masinen
Svetlana, well, three days, but probably not worth more.

Glad that my videos and theme helped you
Sonadora
I loaded the neck into SV2. Piece thickness 6 cm. Temperature 65 degrees, cooking time 6 hours + 40 minutes for heating. I'm waiting. Scary...
Masinen
Sonadora, Manya, do not be afraid !!
Give a report later !!
Sonadora
Masha, is it normal that the temperature jumps 64.8-66.3 degrees?
And another question. How did you place the large pieces in SV2 (if they do not fit into the grate) on the bottom?
Masinen
Quote: Sonadora
jumps 64.8-66.3 degrees
Jumps constantly?
Quote: Sonadora
How did you place the large pieces in SV2 (if they do not fit into the grate) on the bottom?

if it doesn’t fit, then you need to put an iron grate on the bottom, you can any delivery and put a package on it.
Sonadora
Quote: Masinen

Jumps constantly?
If the packet does not interfere with circulation, then 64.8-65.8

Quote: Masinen

if it does not fit, then you need to put an iron grate on the bottom, you can any delivery and put a package on it.
Mash, you are a genius!
Masinen
Quote: Sonadora
If the packet does not interfere with circulation, then 64.8-65.8
that's okay already)
The circulation maintains a precise water temperature. There is no circulation in CB1 and there the error reaches 3 degrees)
Quote: Sonadora
Mash, you are a genius!

Irina F
Masha !!!! It turned out to be a great neck!
Pickled for a week.
This is a working cutting, so to speak. Before vacuum packing.
Husband appreciated, appreciated! He said it was very tender, it tastes exactly tender. My daughter tried it, but the boys categorically refused, they do not accept the appearance of fatty layers
Next time I'll do a carbonade for them)
Thank you very much, dear !!!
Pork neck using Sous-Vide technology (Steba SV2)
Masinen
Irina F, Irin, well, class!
There is a less oily neck, there are thin layers)
Carbonade, if you do, then do at 63 grams.
well done!!!!
Irina F
I'll take note of the carbonate. Thank you, Masha.
And with meat it is difficult to guess, it seemed not fatty.
I don’t eat that, for me it’s fatty, unless I tear off the fatty pieces😃
Masinen
IRINA, I love with a layer, but when they are thin))
GuGu
Masinen, Masha, I got a neck in general bombic, as if even a dry-cured ham, fragrant and very dense .. but I pickled it already on August 15th ... in general, I marinated it for a week, for various reasons it was not up to her and on 08.21 after 2 weeks she pulled out the withers for defrosting on the lower shelf .. and there the bag lay for another 2 weeks, that is, in total it was pickled for 3 weeks .. cooked at 65 gr. 8 hours + 30 minutes for heating.
Masinen
Natalia, you confirmed my words, the longer it lies, the cooler it comes out !!
I also withstand at least two or three weeks, or even a month))
Olechka.s
Girls, where do you buy nitrite salt? In our joint venture?
Masinen
Olga, I ordered on the Internet.
SNadia
Masha thanks a lot for the recipe! I have done it more than once and it always turns out great
I forgot how pictures are inserted, it doesn't work
Pork neck using Sous-Vide technology (Steba SV2)
Masinen
SNadia, Nadia, gorgeous !!!!

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers