Ksyushk @ -Plushk @
Valerka, uh, until I read to the end, I thought I'll die. All right, I think it's time, well, in the sense of shooting yourself. And then I relieved.
Spices, garlic, it's all individual. We want more, we put more. My love is that the taste is not strong, with a hint of t. C. Salt is also a matter of taste. And, by the way, on the first day it seems salty to me. That is why I can stand it for two or three days. It has already become so, and I adhere to this scheme.

And what a great recipe? Nada for us too!
Valerka
Ksyushk @ -Plushk @, Xenia, since the forum is the best with recipes with photographs, with whom I am not friends at all, I will throw it off for you personally in a personal, with all the descriptions as possible. And you will test it and insert it in the proper form. The other day. I will send it next weekend.
Ksyushk @ -Plushk @
Quote: Valerka
The other day
Nuuuuu how the other day? In about three weeks. I fly to the sea in the morning.
Valerka
Ksyushk @ -Plushk @, as they say, the main thing is to crow, and there at least don't dawn. Then I will have a shaft of time to roll the novel. I'll send it to you, and you whatever you want.
And most importantly, have a full rest! And then I am relatively not far from the ocean, and the last time I was there three years ago.
Ksyushk @ -Plushk @
Valerka, thanks, I'll try to come off for two.
Light
Ksyushk @ -Plushk @,
and what can replace nitrite salt?
Ksyushk @ -Plushk @
Light, in terms of properties - nothing can replace. And if for the taste of salt, in the absence of nitrite salt, put the entire volume of ordinary salt. But I can't guarantee the result!
NM
Ksenia, cooked a loin according to your recipe, marinated according to the formula (there was a kilogram of meat, etc.). it turned out very very beautiful, dense, cut thinly., but I don't have enough salt. I did it yesterday, took it straight to the balcony, and took the sample in the morning. Maybe lie in the refrigerator and the taste will change a little.?
Ksyushk @ -Plushk @
Hope, well, 2% salt per 2kg of meat is the standard. Apparently you are a lover of salty. Then add. By the way, yes, the taste changes over time. Try it tomorrow, maybe it will. Then decide whether to add salt next time or not, but it is better to cook a day or two earlier.
NM
Ksenia, I think I will repeat it more than once, I trust your recipes completely and completely, I made the meat for the new year for the first time, I read that the taste changes so I did it in advance. I always eat a little salt. In general, a Happy New Year! Health, happiness, good luck to you and your family
Ksyushk @ -Plushk @
Hope, happy holidays and you!
Happiness, good luck, goodness to you and your loved ones!
murt
Thanks for the recipe.
I'll raise the topic.
What is the probability of overdrying the product during cooking, especially if the oven is with convection?
Ksyushk @ -Plushk @
murt, if you do it on a thermometer, then do not dry it out, the ambassador is practically wet. From my photos you can see that there is no temper at all. I cook with convection.
murt
Ksyushk @ -Plushk @, so I was surprised that there is no temper. I thought that one photo was missing - in foil. Do you have a convection oven? Blowing while cooking?
Ksyushk @ -Plushk @
murt, yes — yes with convection. I do not use foil in this recipe. Fair.
murt
Ksyushk @ -Plushk @, Thank you. I will cook.
Ksyushk @ -Plushk @
murt, I hope you are satisfied.
Eugene
Ksyushk @ -Plushk @, Ksenia, very appetizing meat, I take it to bookmarks!
Ksyushk @ -Plushk @
Evgeniya, Thank you .
velli
Ksyushk @ -Plushk @, Ksyusha, what brand is your oven? Not every oven or mini oven has a heating of 50 *. You can't set the temperature so low in my mini oven. We'll have to get the Hotter Airfryer and try to bake the root in it. Thank you Ksyusha for the recipe for such an unprecedented beauty delicious!
Ksyushk @ -Plushk @
valentine, I have an Electrolux. Just the thermostat starts from 50 degrees.And about the airfryer
Pork loin Table"Snack" carbonade 2 options: sweet and spicy (aerogrill)
(Ksyushk @ -Plushk @)

It may be useful.
velli
Ksyushk @ -Plushk @, Hello Ksyusha! I went to your link and was pleasantly surprised that the cooking method suits me according to the parameters of my Airgrill. I bought a metal syringe on Ali. I am very pleased that it is both larger in volume and easy to use, and that it has 2 rather thick and long needles designed for different types of marinades, both ordinary and marinades with coarse spices and crushed garlic. I use nitrite salt almost everywhere, except for chicken sausages and sausages for frying. Nitrite free. salt is not tasty to me, not to mention the gray color of the meat.
Ksyushk @ -Plushk @
valentinewritten like a textbook.
Now I hope there are no problems with the airfryer. He really helps me out in the heat. Not, but why stand idle device.
murt
I do it. But I do some kind of long process, the temperature will never reach 73 degrees. Is there something wrong with the oven? Inside the oven, the temperature is 90 degrees, on the surface of the meat (with a laser thermometer) - 75, and inside the meat - 65. For an hour and a half, the temperature cannot rise in any way, barely rising. Although I did everything according to the TS instructions, I gradually raised the temperature, and before that - for three hours at room temperature, the meat lay after the refrigerator ... I'm afraid that it will dry out in the end due to convection. Maybe in some container with a lid it would be necessary to do all this?
Ksyushk @ -Plushk @
murthow thick is the piece? Maybe this is the case? Or is it a feature of your oven? I usually cook for 5,5-6 hours. Yes, the process is not fast.
If you are afraid to dry out, put a container in the oven with water. Although at first I did, but then I stopped.
murt
Ksyushk @ -Plushk @, a piece of loin a half a kilo in total, the fat is mostly cut off, so it's not thick, like yours. I bought with ribs, cut the ribs for the soup, so what's left, minus the excess fat. The only thing - unlike you, I nevertheless tied it up with culinary thread, as I cut the ribs unevenly, trimmed the rags of meat with a thread. And, plus to that - since there is no grate, I cooked it on wooden skewers, laid on the sides of the pan. That is, the skewers are on the edges of the frying pan, and on top of them is a piece of meat. Maybe you still have heating from a metal grill?
In general, I barely caught up to 72 degrees at 105 degrees in the oven. I packed it in parchment, after a night in the fridge I'll see what happened in the end. Probably next time I'll pack it in foil, if the current result doesn't suit.
Ksyushk @ -Plushk @
murt, of course, in fact, customize it for yourself. I will worry at night, how did it happen in the end. At least show and tell me how to cut.
murt
Ksyushk @ -Plushk @, agreed!





Here's what happened in the end:
Pork loin Table Pork loin Table
The first pancake, if not lumpy, then still with lumps.
It turned out delicious, but unexpectedly spicy.
And yet, I did something wrong: in the end, the meat turned out to be rather dry, but I didn't want that at all. I understand the reason - I raised the temperature in the oven to 105 degrees or something (plus, over a long cooking time, I simply weathered it - a convection oven), but that's why the temperature inside the meat at an oven temperature of about 80 degrees couldn't rise at all above 68 - I don't understand. Maybe you really need to put a piece of meat on a metal grid or use foil?
I will repeat the experiment in one and a half or two weeks.
laricue
Quote: Ksyushk @ -Plushk @

Hope, well, 2% salt per 2kg of meat is the standard. Apparently you are a lover of salty. Then add. But by the way, yes, the taste changes over time. Try it tomorrow, maybe it will. Then decide whether to add salt next time or not, but it is better to cook a day or two earlier.
Your recipe says Pork loin without skin and bone 1 kg
Salt (nitrite + table salt) 10 + 10 g (2% by weight)
So 2% salt per 1 kg of meat or 2 kg? ...
Can cognac be replaced with vodka or is it a matter of principle?
Ksyushk @ -Plushk @
Lora, 2% salt per 1 kg of meat. The recipe is correct. There is a typo in the quote. And cognac can be ruled out altogether. Can be replaced with water, oil. The main thing is to tie a little spices and distribute them over the surface.




murt, just saw your photo report, sorry.
Quote: murt
unexpectedly sharp.
You have such a layer of spices on the crust ... good. Is the paprika really sweet? Did you accidentally mix it up?
It looks like a very cool loin. For dryness, the cause is known. Have you tried some more experimentation?
Quote: murt
Maybe a piece of meat really needs to be put on a metal grate
This is the most correct decision. It warms up much more evenly on the grill.
Quote: murt
at an oven temperature of about 80 degrees, I could not rise above 68 at all - I don't understand.
Well, 68 ° is the temperature of readiness of chopped and finely chopped minced sausages. I think for a piece of loin weighing 0.5-1 kg it will not be critical not to heat it up to 73 °. It was salted with nitrite. If not, then it is already dangerous.
Write if you still cooked.
laricue
Thank you more for such a quick response! .. I hope everything will work out for me! ... I wish you health, Ksyusha, and your loved ones! ...
Ksyushk @ -Plushk @
Lora, Thank you so much . And all the best to you!
IvaNova
Xenia, can you replace nitrite with ordinary salt? (well, I do not like her).
I understand that it will not be so beautiful. But it will be)
How much to take in relation to nitrite? One to one?
Ksyushk @ -Plushk @
Irina, you can replace it. But! Keep in mind, this will already be a completely different meat. Delicious, but different. And it will need to be baked under different conditions, at a different temperature, and at a different time, and to a different temperature inside. Yes, and salt, I think, you can then to taste, without adhering to the formula. Although you can try.

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