Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking

[Omela]

Omela, I have a ready-made nutria suvid in my bag now, after cutting it is even scary to open it

I didn't get moose meat yesterday either.

Ksyusha, is it dry too?

[Bird titmouse]

Bird titmouse, well .. it is necessary to open something. For the first two times before that everything was normal for me .. but here's the bad luck. Although, of course, there were some delays. The meat was not pre-marinated and cooked less in time.

Ksyusha, is it dry too?

Not the right word .. and more. when I opened the lid, the plate floated away from above and the piece somehow lay crookedly, we could not be all in the water.

Explain to the kettle one more time how to determine the cooking time? Only by the thickness of a piece of meat? Why is my tenderloin dry, standing for a very long time? And more recently I was making ham, 5 hours 400 g, it came out harsh. Something I am doing wrong ...

Of course in thickness. First, Masha inserted a sign. I cook, in principle, according to it. I do not overestimate either the time or the temperature. It always turns out ready. Why overestimate when preparing with approximate data?
The only thing is to add more time if there is a bone.
In the recipes, they were made with the addition of butter, well, or thin slices of bacon.

Linadoc, pictured, has a slightly different color on top of the meat. You probably did it without a lattice bottom? If so, then the meat heats up more from the heater. It turns out more evenly if you make a grate from the bottom between the bottom of the bowl and the product itself.

Thanks, let's take it into account.
My daughter and I worked out the following plan: soak in 10% saline solution for 6 hours, then quickly fry for a few seconds on each side in a very hot pan, vacuum with spices and / or marinade, savor 58-64 * depending on thickness and type meat, rapid cooling in the snow.
The meat was about 9x8cm 1kg, fresh and with fat. It turned out very juicy.

I also get an ALWAYS soft tender meat texture. I stick to the temperature in the range of 60-65 degrees (never higher), only the time varies. I read somewhere that even doubling the recommended time is uncritical, the temperature is important, from 65 degrees. and higher protein molecules begin to lose water (read juiciness) and the product becomes drier

Thanks, let's take it into account.
My daughter and I worked out the following plan: soak in 10% saline solution for 6 hours, then quickly fry for a few seconds on each side in a very hot pan, vacuum with spices and / or marinade, savor 58-64 * depending on thickness and type meat, rapid cooling in the snow.

Linadoc, why are you soaking in salt? I don’t know, maybe it’s necessary too? Simply, I usually do it and do it before smoking or damping for safety. And in sous, this is provided by the cooking itself.
Although some cooks say in the tips about roasting and at the beginning, it seems to me that you still need to fry a little after cooking in sous form. I think that during the initial frying, the pores on the outside will close and the marinade and the aroma of spices will get worse inside. Although, if you cook just by salt, then there will be no difference.
I do the very first cooling just in cold water. In any case, now in winter it is only + 9 *. In two "runs" in a bucket. And then I put it, "overlaid with cold," for a while in the freezer.

[Vaneska]

Vaneska, I cooked the tenderloin at 65 C for 4.5 hours - dryness.

Try to make the NECK. A win-win. If it doesn't work out too?
Try your meat before cooking, just marinate separately for several hours in beer, dry wine, kefir ... I do this with tough meat when stewing, for example. Maybe it will work out with su?

[igorechek]

igorechek, thanks, I will definitely do it. And how much 1 kg of neck should be done in time?

[Bird titmouse]

Bird titmouse, I would put 8 hours on 63 grams.

[Masinen]

Masinen, that's what I'll do! And then the bird suvids were so tasty, but I can't get pork suvids. I will try, it should work!

I am guided by thickness. Look at the table at the very beginning.

I did the neck, it turned out very tasty and not dry at all.

[Mash]

Mash, I want to see the pork tenderloin, please advise how much to put? I only have 60 and 80 in the brand.

Well, naturally 60)))

Dap hang in grams and time?

Well, the tenderloin is not thick, well, 2-2.5 hours, I think that's enough)

Linadoc, why are you soaking in salt? I don’t know, maybe it’s necessary too? Simply, I usually do it and do it before smoking or damping for safety. And in sous, this is provided by the cooking itself.
Although some cooks say in the tips about roasting and at the beginning, it seems to me that you still need to fry a little after cooking in sous form. I think that during the initial frying, the pores on the outside will close and the marinade and the aroma of spices will get worse inside. Although, if you cook just by salt, then there will be no difference.

When I studied the technology of su-vida, I read a lot of different literature and just articles and recommendations, including many foreign forums and links. And, I don't remember where, but not in one place, I came across recommendations to soak almost any kind of meat and fish in a saline solution before cooking. What is happening there in this case, I do not understand exactly - somewhere they write it is structured, somewhere they write it is evenly watered, somewhere they write it is simply salted evenly. But, in general, we decided to do just that with our daughter. It worked well.

[Linadoc]

Linadoc, and the salt concentration is always 10%? And what is the average time?

Yes, 8-10%, just 10% is easier to calculate. The fish was kept for 1-2 hours, chicken fillet for 2-4 hours, meat for 4-6 hours.

I made chicken breast cutlets for breakfast today.
Scroll the minced meat on a large insert. Pass the onion head through a meat grinder. Salt and mold the cutlets.
Put in a bag and pack.
Cook at 63 grams for 50 minutes. I put it on for 1 hour, maybe it is not less, and I packed the cutlets.
It turned out juicy and very tasty. Open the bag without refrigeration and fry quickly in a preheated pan.
These are raw cutlets


And this beauty turned out

[igorechek]

igorechek, this is a marinade - salt-sugar-spices. And the texture of the meat softens and the flavors come in. The simplest example from the Internet is: purchased grilled chicken is always juicy, it is soaked in a branded marinade.

[Maria]

Maria, Well done! I would never have thought of making sous vide cutlets ... Thanks for the idea !!!

Maisinen,! And what are they like inside? And the taste ?! It makes sense?

this is a marinade - salt-sugar-spices. And the texture of the meat softens and the flavors come in.

Then it is understandable if it is meant as a marinade. I thought it was salting "for security reasons.

[Tatyana]

Tatyana, they are much tastier than fried in a pan.
Well, it turned out very tasty, honestly))

Masha, a cool option for a change, why didn't you grill it?

[Marina]

Marinathere was no time to reheat the grill. And so I always fry on the grill.

I have lunch today carbonade pork steaks !!
I cooked in portions
I am attaching the recipe
Carbonade steaks

No grilling. The meat turned out to be the most tender !!
And this is a carbonade that is dry as a sole on its own, but Su-Weed made beautiful meat out of it)


After grilling

[Masinen]

Masinen, Looks delicious! With the help of SuVid, you can make many dishes both tasty and healthy! For salads, meat is very tasty! Yes, a dry piece of beef plays differently after SuVid !!! Here is Mash, if only she had not seduced me to the Master - class, so that I would now do .... - I would have choked with saliva !!! I need to go somewhere else ...

Pork leg in portions.
63 g 2 hours (excluding water heating)


After grilling

Incision


The meat turned out to be sooo tasty and juicy.

[Masinen]

Masinen, looks very tasty! And did not marinate in spices, immediately in Su look, and then grill? And how much thickness is 1 or 2 cm?

[Marina]

Marina, I have stopped marinating meat altogether. Well, if only beef is possible.
And everything else is not marinated.
I just salt, pepper, put mustard and that's it) it always turns out very tasty.
I bought Russian mustard, and I really like everything with it.
Well, the thickness is like a steak is cut. I'm by sight))

[Masinen]

Masinen, understandably! Thank you!

I cooked the chop yesterday. Then he lay in the refrigerator all night. In the morning I grilled it and the result, as always, is excellent !!
The meat was not pickled. Just salt and smeared with mustard, that's it)




And here you can see that the meat is juicy

[THING]

Mash what a beauty, my drooling began to flow - all the same, Su looks like this THING ! My husband told me to forget the way to the store for such meat - just your 🔗

You said correctly!! I fully support!

Girls, I did this thing today. I chopped the meat into sausage, but since I could not buy the blueuga (they do not sell it anywhere), I hammered the meat into the baking sleeve, after putting it in the Redmod vintchinnitsa. And I vacuumized all this together with the Vitchinnitsa. What do you think it was possible to do this so that you could see it later?

[TatianaSa]

TatianaSa, I think it is possible . Well, you try and tell us)

Thank you! Can you tell me at what temperature and how long should I cook this structure?

I think for the whole night it is definitely necessary to set, and the temperature is 63-65 grams

Thanks a lot!

I chopped the meat into sausage, but since I could not buy the blueuga (they do not sell it anywhere), I hammered the meat into the baking sleeve, after putting it in the Redmod vintchinnitsa. And I vacuumized all this together with the Vitchinnitsa. What do you think it was possible to do this so that you could see it later?

There will be no sense in such vacuuming when cooking sous vide. It's like cooking in a vacuum can. It is necessary for the package to fit the product.
And I have already spoken about the ham - a third of the "juice" flows out in vain.
Vacuum just the meat without the ham.
And the blue water can be bought in the i-store without any problems. Just like any other shell.

Girls, this is soooo delicious !!!! The ham turned out amazing, but the juice was really a little lost due to the leakage of the inner packaging.
P.S. I ordered blue and other delights for sausage lovers. I'm waiting. Thanks again to everyone!

[Tatyana]

Tatyana, and how much time did you do?

8 hours at a temperature of 63. Then I immediately put it in the refrigerator.

Girls made pork sous-vid at T = 64 * C 8 hours 5 (!) Kg - 3kg + 2kg. Then I cut it with a slicer by 1 cm and 0.3 cm, left it to the children for 4 days, they fried 1 cm for 1 minute on each side and ate for dinner, and used 0.3 cm for sandwiches! It helped a lot in life! The truth of a mother with many children, I share!

And I put the chop to be prepared for the night.
8 hours 63 degrees. In the morning I pulled it out and into the refrigerator, and in the evening I grilled it and cut it on the table on a slicer!
Everyone meowed, maybe it turned out to be stunned!