A la pork neck kebab sous vide

Just don't tell your wife. She is strict with me.

It probably didn't work to embarrass her ... So Sasha switched to us))) Yes, Sasha?

[Natasha]

Natasha, but everything began so sweetly
just do not forget to write down yourself ... what, how much and who cooked where, but forget about sleep for now

forget about sleep for now

... You are kind ...

just do not forget to write down yourself ... what, how much and who cooked where

By itself, . Ol



I also think ... if the ham maker is vacuumized, then how long will it take to cook ...

Natasha. Make the temperature 69-71 degrees and for 4-6 hours. You can't make a mistake.

Natasha. Make the temperature 69-71 degrees and for 4-6 hours. You can't make a mistake.

Sash, are you talking about a ham maker?

You are kind ...

And then
Sasha !! What kind of wording ?? Where is 69 and where is 71? You would, men were given a wrench like this: spiteful: somewhere at 12-15 you won't be mistaken

Natasha, I understand you want to seal the ham maker in a vacuum? Therefore, the time indicated more, so that it will definitely boil (suddenly there will be air inside). Olya, since I know that Natasha does not have a super apparatus and the ability to measure the temperature inside the product, I indicated a safe temperature within which you can cook. And 69 or 71 is as you like. At the forum of sausages at one time, there were whole battles about this. There is only one conclusion: both that and that have the right to life. So no contradiction, purely masculine logic. It's only here that women drive strictly according to the rules, and men have the right to experiment.

In principle, you can measure the temperature ... with a culinary thermometer, but it's inconvenient - I don't have holes in my ham maker))
In general, I’ll put 72 (I’ve already buzzed all my ears that my CF is lying, at least the discrepancies with the thermometer ... although the thermometer is not a standard)) - just do not add a phobia ...

We only have women who drive strictly according to the rules.

Well Duc it ... this is patamushta every queen has the right to the left ...

every queen has a right to the left ..

: girl_dance: Cool said!

That's for sure. If a woman turned on the left turn signal, this does not mean that she will turn right, she can go straight. ... Natasha, usually all multicooker lies in a plus. Therefore, you have indicated such a range of temperatures. If your degree changes, put 69. If at five degrees, then put 70 and don't rack your brains.

Sash, tell me, can you cook like that without vacuum packaging?

Why not? You already cooked like that, only at a higher temperature and less time. Now try a lower temperature and more time for guaranteed cooking. I'm just talking about ham. Barbecue is not allowed.

So I clarify that you can cook at a low temperature even without a vacuum? Although my ham maker is packed in such a way that water does not get there and there are no air pockets that can interfere with cooking at a low temperature (this is how they explain on the Em-ki website about the sous-vide technology)
Well, then I will try. Only over time I did not decide exactly ... how much to exhibit. Do you need a smooth ascent? Should I put 69-71 right away?

Natasha warmed her for 4 hours at room temperature and immediately boiled for 69-71. A gradual rise in temperature is good for sausages, and even then not all. It is not necessary for the ham, but it is necessary to heat it. The time is all the same for the first time try 4 hours, although I cooked in water for a shorter time in the region of 2-2.5 hours, but with temperature control. Better, as they say, over-... than not to cook.

Better, as they say, over-... than not to cook.

So I will.

If you still decide to simmer a chicken in the oven, tune in for 8 hours and this is at 80 degrees. The temperature rises very slowly inside the chicken. You can raise the temperature for 20-30 minutes to 90-95 and then lower it again. They do that too.

I understood about the chicken. Yes, let it be 80 * C. I don’t find it difficult to reprogram my oven for an extra hour or two (this is an inconvenience for her, but like gritsa for fishlessness and fish meat))



Well, I threw a sous-prominent brisket into a snowdrift, to shock. The ham and chicken are being cooked.
The chicken has been sitting in the oven for 4 hours.
I got sadness with the chicken - the height of the oven is not enough to shove the whole carcass there, so that it is on the grate, and under it is the pallet. I had to open and unfold. Well, I laid her beautifully))