stambulka
So, I'm talking about the results of the experiment: the first pancake is lumpy
I really wanted to experiment on the eve of the trip, because waiting for a return to a new sous-kind for two weeks would be torture)) Therefore, I did "from what was at hand." And I made sure that you don't need to do this)))
Namely: I took pieces of chicken with red meat (legs), cut it into too large pieces, apparently - 2 - 3 cm, because despite kneading in a typewriter for 15 minutes, I did not notice any particular change in structure (to white threads?). There was no time to look for fat tail fat, I decided without him. After marinating one day, I filled the beef intestines (it was also difficult the first time), tried to vacuum without a vacuum machine - in ziplocks. I also wrapped it with cling film on top, hoping that it would help.))
I cooked for 3 hours at 65 degrees. Has cooled down. What happened at the exit can be called a semblance of chicken roll or chicken homemade sausage. There was some water inside the bags. But I'm not sure if it was swelling or water got in. It is slightly pinkish in color, but does not look soggy. To taste - delicious))) We ate in pita bread))) Although I did not notice the fundamental difference in taste. Still, to cook with such crooked hands and with so many reservations. Now I am picking up recipes for continuing experiments in two weeks after returning to suvid I will continue my sausage self-improvement already as it should be - with fat tail fat, vacuum ... By the way, I thought, if you use an artificial casing for sausage, then, theoretically, you can also directly in the casing to cook, without additional packaging in a vacuum bag?
Masinen
Quote: stambulka
By the way, I thought, if you use an artificial casing for sausages, then, theoretically, you can cook directly in the casing, without additional packaging in a vacuum bag?

If in water, it is still better to evacuate. But you can cook in the oven without a vacuum bag)))
Natusya
Quote: Natalia K.

What is it like? I also want such a delight
Gal, look at this nozzle.

Ham Stebo-Pechkinskaya (sous vide Steba SV2)
Natalie, what is this nozzle called and where is it given? Me too!
Countryman
Right now, salted pork is being smoked in a chamber under a cold-smoked smoke generator. I decided to drive for four hours before adding spices to the marinade and to the vacuum.
I will report on the results later.
Countryman
Well.
The day before yesterday I cooked it (9 hours at 65.5) and the contents of one of the four packages were almost eaten. Overall, it worked well. It was only necessary to wash the pieces of meat after smoking before serving and vacuuming them in spices. A bit bitterness is felt from the outer crust. Maybe, of course, I shifted too much spice, but most likely it's from the smoke.
And if you cut off the crust, it's absolutely wonderful. Smoked just right.
Ham Stebo-Pechkinskaya (sous vide Steba SV2)
Masinen
Konstantinwhat construction))
You are a jack of all trades!
Natusya
Konstantin, can you tell us more about the smokehouse ?!
Countryman
I will quickly
Prepared meat is placed on the grill in the smoking chamber. Smoke from a smoke generator is fed into the chamber. Since the smoke is cold, the chamber can even be made of materials that are critical to heating. I have it hardboard, pasted over from the inside with foil. Plexiglass front wall so that everything can be observed.
In my previous comment, the photo on top of the camera is just a saucepan in which I brought the meat. Do not focus on it. (The saucepan is also home-made, by the way. Under the "Belobok" ham made of stainless steel made 5 years ago.)

I put the drawing of the smoke generator here 🔗
Video of his trials made last summer. 🔗

A detailed description of the operation of the device and the smoking technology itself is available in the form of a dialogue on the literary forum
🔗 - commas 282-284, the order of their placement from bottom to top.
Natusya
Konstantin, thanks, we'll study a little later, I'm still testing the noodle cutter.
Jurgen
Masha, please explain to me as a beginner. I myself am a sausage maker and at the moment I have 40-43mm beef intestine. When preparing a souvid in the sv1 staff, do I need to determine the cooking time based on the gut diameter or the total weight of all sausages?
Masinen
Jurgen, Yuri, good afternoon, it is better to be guided by the diameter of the sausage, and you also need to add time to heat the water.
Jurgen
Masha thanks for the quick response. I saw in one of your recipes a table from the sv1 staff ... and so I should be guided by it?
Masinen
Yuri, the table is approximate, those must be taken into account what part of the meat or type.
Beef must be cooked longer than indicated in the table.
And pork, you can, as it is written there, well, add 20-30 minutes, just in case)
I am guided by this table.
Jurgen
Masha, thanks again. Today I received a set of containers from Kaso and I am waiting for another 300 model of a vacuumator and a suvidnitsa for shte st1. There are plans to cook a turkey thigh in a suvidnitsa, we sell them from 2 to 3 kg. weight. I often bake it in the oven ... yummy. So I think how it is better to cook it in a dish ... or cut it into layers of 4-5 cm .. or whole. It would be better in layers, since, firstly, they would prepare faster, and secondly, they would probably fit in the suvidnitsa in the grooves of the grate. I still do not know what kind of capacity this suvidnitsa looks like. And if you marinate and vacuum it entirely, it would be more beautiful.
And Mash, tell me, how much electricity do these suvidnits consume? I read here that some cook in them for 12 hours. We have an expensive pleasure here, so to fire electricity
Masinen
Quote: Jurgen
So I think how it is better to cook it in a dish ... or cut it into layers of 4-5 cm .. or whole. It would be better in layers, since, firstly, they would prepare faster, and secondly, they would probably fit in the suvidnitsa in the grooves of the lattice.

Of course the whole thing will be better, but longer)
If there is still bone, then the time will have to be increased, so it is better to cook without bones, so that there are fillets.
Yes, the grating can be placed vertically in layers.
But if you cook whole, then there is a grate on which you will need to put a whole piece so that it does not touch the bottom.
Quote: Jurgen
And Mash, tell me, how much electricity do these suvidnits consume? I read here that some cook in them for 12 hours. We have an expensive pleasure here, so to fire electricity
at 63-65 grams, she does not consume a lot of electricity, well, maybe a maximum of 200 watts.
While it heats up, then of course there will be more consumption, and then it will maintain the set temperature.
Yes, I know that your electricity is expensive there
it has a power of only 500W
Jurgen
Mash, thank you very much.
Natusya
Mashun, zafigachila ham sausage, resting in the withers. On Monday we will try

Ham Stebo-Pechkinskaya (sous vide Steba SV2)




Gee-gee photo from the phone sideways
Masinen
Natusya, even upside down, you can see that the ham got good
Natusya
I came to show the cut.
Ham Stebo-Pechkinskaya (sous vide Steba SV2)
Poorly kneaded and even worse rammed some holes
But she's diet beef - turkey

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