SNadia
Thank you Great teacher!
Irina F
And I did a chop this time. 7 hours at 65. Pickled from October 3. I am very pleased with the result! Very straight!
My husband really likes it, now we are going, he tells me: after all, I don’t mind money for such a good machine)
Pork neck using Sous-Vide technology (Steba SV2)
francevna
Irina F, IRINA, carbonate looks very appetizing! And how nice it is when the husband is happy!
kykysik1107
Maria, thank you very much for the recipe! : girl_love: A piece of scapula was 1.7 kg in weight, 8 cm thick, cooked for 9 hours at a temperature of 64 degrees. It turned out great, water was also present in the bag. I can't insert a photo.
Taia
Quote: Irina F
I took a chop this time. 7 hours at 65. Pickled from October 3. I am very pleased with the result!
I'm ashamed to ask, I'm new to this business, so the flow of information is already a mess in my head.
Judging by the fasting date, was the meat marinated almost 2 weeks before the cooking date?
Masinen
kykysik1107, Irina, I'm glad that I liked the recipe!

Taya, you can marinate for at least two weeks and up to three)
The longer, the tastier it will be, but this is with nitrite salt)

My husband and I, yesterday we salted 15 kg of meat, by the way, with nitrite salt. The meat will dry, but now it lies and salted, it will keep for at least 7 days.
Without vacuum, in a barrel.
Taia
Maria, Thanks for the quick response.
Taia
Mashenka, I came to you with a report. I did everything exactly according to your recipe, followed all your advice.
Thank you very much for sharing your experience with us.
Pork neck using Sous-Vide technology (Steba SV2) Pork neck using Sous-Vide technology (Steba SV2)

Helen
Quote: Taia

Mashenka, I came to you with a report. I did everything exactly according to your recipe, followed all your advice.
Thank you very much for sharing your experience with us.
Pork neck using Sous-Vide technology (Steba SV2) Pork neck using Sous-Vide technology (Steba SV2)
wah, wah, wah .... what a meat !!!!!!!!
Taia
Quote: Helen

wah, wah, wah .... what a meat !!!!!!!!

Thank you Lenus! Without your help, none of this happened either.
Ledka
Masinen, Masha, thanks for the recipe. Delicious! Pork neck using Sous-Vide technology (Steba SV2)
Withstood 2.5 weeks. Smoked paprika was added to the marinade.
Enchantress
Pork shoulder, marinated in vacuum for 2 weeks, smoked paprika, nitrite and a little spices.
The photo is absolutely unsuccessful, but it tastes much better)))
Pork neck using Sous-Vide technology (Steba SV2)
Olgushechka81
I, too, with another report
Pork neck using Sous-Vide technology (Steba SV2)
eye
Girls, your meat is just a sight for sore eyes!

So I was tempted: boneless carbonate 0.8 kg was marinated for 5.5 days, could not stand it any longer, it is very interesting to try.
For 3 hours she has been swimming in Kesh at 65-67 degrees.
Question: is it necessary to reduce the cooking time, taking into account the fact that a piece of meat is half the weight of the recipe?
What do you advise?




... has been swimming for 5 hours already ... I decided that 6 hours should be enough ...
Masinen
Tatyana, five hours is enough))
I have not seen, I would have answered earlier!

Girls, everyone has meat, just a feast for the eyes
eye
Maria, forgive me for bringing my thanks for so long, everything worked out!
Pork neck using Sous-Vide technology (Steba SV2)

I liked the taste of Pts, although, as for me, a little dry, but this is carbonate, it is so, it bites off well.
This is my first experience, I will master it, especially since Kesha coped with maintaining the temperature, covered, as in the proofing of the dough, with a shower cap))) a thermometer in it to control the water temperature.
Thanks for the recipe!
telez
I also made a neck for the New Year according to this recipe. It turned out very tasty! The husband and guests are delighted. Unfortunately, without a photo, there was absolutely no time to photograph.
Lamp
Girls, I need advice)) Is it possible to use zip-slide bags with a fastener in this recipe? Chicken breast according to the Machine recipe has already done this a hundred times)) goes out with a bang
* Anyuta *
Quote: Lamp
zip sliders with clasp?
I always make sous-vide in such bags, but I have "wet salted" meat. If you dare to marinate in such a bag, then don't keep it for more than 5 days, all the same, oxygen remains.
Lamp
Anyuta, I will do with nitrite salt, in general, everything is according to the recipe, is this the "wet ambassador"? Don't keep it for more than five days anyway?
* Anyuta *
Quote: Lamp
this is the "wet ambassador"
no. A wet ambassador is in water.
Quote: Lamp
Don't keep it for more than five days anyway?
Sometimes the meat is kept in a vacuum and longer - forgotten or for more salting. This will not work with a zip packet, because there is air there, which contributes to the growth of bacteria.
Lamp
Anyuta, thanks: rose: I probably won't risk it: girl_cray1: oh, I'm afraid of these bacteria ((
gala10
Masha, I'm with another report!
Pork neck using Sous-Vide technology (Steba SV2)
Thanks again for the recipe!
Lamm
I cooked this recipe, very tasty. Thank you. There is such a question - jelly is formed in the package. Is it collateral? Or am I doing something wrong? I cooked both neck and beef, there is always jelly. I use modes 61-63 gr. I set the time according to the table.
murt
Valery, I have - yes. At least a little, but there is. Allegedly, to get rid of this, you need to massage the meat well. But I can't do it, so I just don't pay attention.
I am more worried about the fact that the vacuum unit is not completely sucked out of the meter bags. As a result, a bubble forms in the bag during the cooking process. Still, corrugated bags in my case are preferable for vacuuming. Or I just don't know the technology for working with Metro packages.
Lamm
Quote: murt
Still, corrugated bags in my case are preferable for vacuuming.

Take a look at Auchan. There are sometimes stocks, good corrugated rolls for a price that is not much more expensive than a meter. Packing 3 * 10m - 699 rub. came out.
murt
Quote: Lamm
Take a look at Auchan. There...
Thank you. What department is there to watch? In our city, however, not a full-fledged Auchan, but a hypermarket Our Rainbow, but nevertheless.
Masinen
Lamm, and I'm wondering which department of Ashan to watch?
I think that the information will be useful to everyone;

Jelly, yes, it will form, it all depends on the meat, sometimes very little, sometimes a lot (this is not good, because a lot of liquid should not be released from the meat)
murt
MariaI believe that this suggests that the meat was heavily injected with liquid (and most likely with phosphates) by the manufacturer or seller.
Masinen
murt, yes, it is, apparently.
Recently, I began to buy meat in METRO, for suvid, and the juice was released minimally, as it should be.
But even there, the cape began to deteriorate, unfortunately, although from other stores it is even worse, so, for now, I buy in the Metro.
murt
I am at the Crossroads and the Lenta, if pork. Turkey breast fillet - in the "farm" (supposedly) store. I bought it only twice, but each time I was deceived for 150-200 grams from a piece of two kg. Angry at them. Now I will outweigh it in neighboring stores and, when overweight, swear with the saleswomen, and scribble complaints in their complaint books. Well, just Soviet trade, there is not enough anger for them.
Masinen
Quote: murt
Well, just Soviet trade, there is not enough anger for them.
Ha, ha, it's hard to eradicate, although the 21st century is in the yard
It's good that now you can make complaints and write complaints in books, and they don't pass by, but they try to take measures, although not in all stores, but still)
Already happy
Lamm
Quote: murt
What department is there to watch?
In the department with household appliances. Only rolls of Clathronic do not buy, they are not very good. good.
fatinya
Masinen, Masha, I have a pork neck (750g pieces) I will do in the oven, because there is no Su look yet. What time will you recommend me for this meat, I understood about the temperature.
eleele
Masinen, Masha, tried to do something similar, but without nitrite salt, so she only marinated overnight in the refrigerator. I cooked in a slow cooker at t-60 *, about 6 hours. The piece was 800g. and 5.5 cm thick. In the end result, the ichor stands out, the son said raw, I seem to be fine. I only have 40, 60, 80, etc. on a multi-cook. Did you need to keep it longer? Or is it normal that slightly pink juice flows out?
Masinen
eleele, Elena (you), look, this will not work without nitrite salt)
But something similar is yes.
The neck needed 6 hours exactly -7. 60 gr.
In general, 63 grams is better, but maybe not, then 60 will go.
The juice may be pinkish, that's okay)
eleele
Masha, thanks for the answer, otherwise we are already afraid to eat something. Everything, yesterday I received nitrite salt and now I will do the right thing and torment you with questions if they arise. Can?
Masinen
eleele, Elena (you), sure you may!
Do not be shy
eleele
Masha, tell me, please, how many hours do you need to cook a neck at 60 *, weighing a little less than a kilogram?
Masinen
eleele, Elena (you), and what is the thickness of the piece?
eleele
Masha, about 8 centimeters.
Khamar
girls where can i buy nitrite salt? I bought myself Shtebu Sous-vid, I want to try this recipe and I don't know now where to get nitrite salt (
Ketsal
Khamar, online store I eat sausages. They have several stores in Moscow, they have delivery in Russia
Masinen
eleele, Elena (you), hours 8 definitely needed)
eleele
Masinen, Masha, thanks for the answer, as I felt, I set 8 hours, but I think we need to add another hour, because my temperature jumps - now 60, then 62. For safety net.
Khamar
Ketsal, thank you very much, went looking !!
eleele
Masha, girls, who cooked according to this recipe, tell me why I have a feeling that the meat is damp? I cooked according to the recipe, but at a temperature of 60-62 degrees - 9 hours. It can't be raw, why such a taste? And it also seems to me that it is a little dry, although I have a neck. One to one in color, like Masha's.
Masinen
eleele, Elena, in 9 hours it should have been cooked, you just have a temperature of 60 grams.
Did you get a lot of juice?
The neck cannot be dry, even if you take into account that the temperature was low, then it should not be dry in any way.
You cut straight away or chilled and cut!
eleele
Masinen, Masha, today I'm eating, fatty layers have gone in the middle and is no longer dry. Although the juice flowed out decently. It was covered with jelly and still remained in the bag. I chilled and cut. And what about the damp taste, maybe this is a specific sous-vide flavor that we are not used to yet? Masha, I also wanted to ask about the burner. When I burned, my meat sometimes flared up and seemed to burn for several seconds, then it was normal, then again the piece was engulfed in flames, what is it? Is the fat burning?
kirch
After much thought, I bought a suvidnitsa for ki. For a long time I explained to my husband what this device is for, but he still did not understand. I want to make pork neck chops for a sample tomorrow. I read all the topics and now I have a complete confusion in my head. Tell me, two pieces of 1 cm thick chops, how much to cook and at what temperature. You are welcome

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