Su-Vid and all the subtleties of technology

Konstantin, thank you. It became a little clearer, but still ... I understood that it was necessary either in water or in a frying pan, but it turns out that in water and in a frying pan after the refrigerator. Can't you eat it right out of the refrigerator?

[Ksarochka]

Ksarochka, of course it is possible. But not very convenient. It's like pulling a piece straight out of soup.
And here is the design and convenience - I dry it, and then I cut it into layers and put it on sandwiches, like a boiled-smoked ham
(in the summer, by the way, I dripped in the HC chamber even before pickling)

[Countryman]

Countryman, yeah, I get it. Once again 😀 About the fact that you are a self-model, I already understood. I saw your posts in different topics.

I have been using this technology for a long time. And today she defrosted the mutton, butchered it, and changed her mind about cooking. In this regard, the question is: can you marinate, salt (that is, completely prepare) meat, vacuum and freeze? In order not to waste time preparing at the right time? Or just throw it in the freezer, and then - as usual?

Can you marinate, salt (that is, completely prepare) meat, vacuum and freeze?

Sure you may. I did. Only after marinating and evacuating (I have them at the same time) did it stand for a day in the freshness zone of the refrigerator, and then in the freezer. Before the sous vide thawed.

Sure you may. I did. Only after marinating and evacuating (I have them at the same time) did it stand for a day in the freshness zone of the refrigerator, and then in the freezer. Before the sous vide thawed.

In, I already put it there

Girls, who have a submersible apparatus, use it only as a suvid or have some other purpose invented. I’ll see it in redmond m90 for now, but according to my ideas, she twists and the step there is 5 degrees, in general I am slowly ripening on a submersible apparatus. But somehow the toad only crushes to buy Suvid.

[Ella]

Ella,
Ella meat after submerged suvid and cartoons (any) is like "earth and sky" .....

Girls boys!
Please advise.
I want to see something like a sausage.
Made beef-chicken "mince" without nitrite (50% - in small pieces). Salt, cardamom, coriander, smoked paprika + a couple of tablespoons of alcohol as a color fixer. Sugar also wanted to add, but forgot. Kneaded after strong cooling. Crammed into a shell ~ 6 cm in diameter.
I put it in the refrigerator for a day.

Now the actual questions:
1) Which one to choose?
2) What time to ask?
3) Should you do 2-hour warming?
4) Do I need to pack or wrap and is there a "package"?

I can also ask you, answering a question, to put his number, if it does not make it difficult, of course. So I will immediately understand which question there was no answer to, and I will go to look outside the HP (which I would not want, here at least you know who you are talking to).

Natulya, I always cook sausages like that. I do a lot, then I freeze it.
1 and 2. I cook in a cartoon for three hours at 62. BUT! straight out of the refrigerator without defrosting. I cook two at a time. I need so much at a time.
4. I pack, then no. That is laziness, then the packages are a pity. I put a baking bag in a piece. The result is practically the same.

but my sausages are thin. I look at you straight sard

So I also thought about 62. Doubts take over because of the beef ... If not for the bird, I would have put 58. Why did I put a kuru there ?! Now I am tormented how to be.

thanks for the alcohol!
And the sausage ... I unexpectedly found a womb in the freezer. Do you want I have an unopened package that is thin and only opened wide. Beef casings

sausage a la sous vide in a multicooker on a heating

[Irsha]

Irsha, comrade, comrade with nitrite.
Better not to risk it and add nitrite.


But if the product is prepared for eating immediately, then nitrite is not needed.
Here it is already clear that nitrite does not need to be added to the stack

Girls, tell me, please, I want to cook pork fillet mignon sous-vide. A small piece, 400 grams, approximately cm thick 4.
How long and at what temperature to do? I want to do it and heat it up on the grill in the evening. And just grill the second slice and see the difference)

6 hours - 65C

With such a weight, it is purely for experiment.
Sous-vid is a long-term affair (although personal direct presence is not very demanding), therefore it is better not to be petty about the quantity. Moreover, everything is stored wonderfully.

[Konstantin]

Konstantin, oh, it means not only girls, but also boys) I want to do it for the experiment. There are 2 identical pieces of 400 grams. Here is 1 sous view, the second is just grilled and compare.
So exactly 6 o'clock? Or according to the table? If it's 6, then it's time for me to put the preparations.

exactly 6 o'clock?

Of course not. Enough 4 hours taking into account the warm-up. And better at 63 * C, then the collagen remains in a jelly-like form and gives juiciness to the meat.

And several times I got tough lamb and pork (shank) according to those temporary recommendations (with chicken - ok), so now I put 6 hours.

Filet mignon is unlikely to turn out tough.

Peace be with you bakers!

About comparison

A piece of marinated pork was cut into 3 equal parts
! part --su view
2 in a baking bag - in a slow cooker on a simmer
3 in a clay pot \ well, or rather not a pot, but like a goose maker, but not large \ in the oven

Everyone who tried it agreed on the opinion that the package turned out the most delicious

The fry has dried up in the pot, sous, of course, it's not bad, but twice as long

What were the temperatures in the multicooker and in the oven?

Peace be with you bakers!
Well, they put it in the oven in a cold one and gradually added the fire - 2 hours
And in the cartoon, I do not know what the temperature is Panasonic 18

The instructions for the multicooker indicate what the temperature is. Temperature is an important parameter when cooking meat, which is why I am asking.

I cooked pork fillet mignon.
Su-vid in staff dd1 63 degrees, 4 hours. A piece of 400 grams, thickness about 4-5 cm.
Then she cooled it down and heated it on the grill. Not bad, very chicken-like. It seems to me that it is good to have cold drinks.
I cut the second piece of 400 grams and grilled it. 7-10 minutes. Delicious. Pork, it doesn't look like chicken) cold, I think, not very tasty.
My husband liked both options. I have the one on the grill.
I'm trying to persuade myself to buy a special device for sous-vide and while I'm convinced that I don't need it (

[Anatoly]

in a baking bag - in a slow cooker on stewing

Anatoly, and water was added to the multicooker? Or put in a dry bowl in a bag? I also want to try to do so.

I have a sous-vid, I am very pleased with the device!

And outwardly I like Anova so much, but I can't get into the sous-vid to buy this device. Not cheap, by the way.

And who made creme brulee in jars in sous-form? In a video like a jar, you must completely drown in water. Water will not pour inside?

[Ella]

Ella, drop a link to this video, pzhlst.

[Alycha]

Alycha, it all depends on the tightness of the covers. I did, I did not leak. The jars were small, glass, canned food jars with screw lids. But I still returned to the oven, to the regular beautiful molds in which I have been cooking crème brulee for many years. Countryman, such videos - the sea, for example:

[Larissa]

Larissa, Thank you. I have similar jars, I must try.

Thank you. I'll get the car and try it. Ordered on ebay from hong kong.

Discussion made in Suvid Dream Modern SVDM-01

After the manufacture of dried chicken breasts, I accumulated a significant amount from these breasts of skins. So there was an idea - to process seasonings, put them in a pile in a vacuum bag and cook according to the sous kind of technology.
Maybe someone has already tried this? Share.

[Countryman]

Countryman, on the forum there are separate recipes for cooking chicken skin. I immediately found 2 offhand:
If you still search for a joke, I think there will be more.

"Boar" in chicken skin (Multi-oven GFB-1500 PIZZA-GRILL) (Tumanchik)

Fried Chicken Skin Chips (Beer Snack) (Tumanchik)

a significant amount from these breasts of skins.

Cook chicken jelly, + legs, + thighs, + legs =
Or grind sausage into minced meat.

[Konstantin]

Konstantin, in addition to these recipes, I liked finely chopping the skin into minced ham. the proportions of the skin from half a full breast to the fully prepared minced meat for ham in a ham maker is from kg to 1.2, depending on the model.

Thank you girls. I still want to try sous vide for chicken skins.

Need help from the audience!
I will do chicken breasts sous-vide today. Then I want to freeze half. Do I understand correctly, this is how you need to do:
cool the prepared meat, open the bag, drain the liquid, pack it in a new bag and in the freezer?

[Tatka1]

Tatka1, Tanya, I cool the prepared meat, without opening the package I put it in the refrigerator for a day. A day later, I open the bag, dry the meat with a paper towel. I cut into pieces, put in a clean bag, evacuate and put in the freezer.

[Lera-7]

Lera-7, thanks, Sveta, I understand!

[Konstantin]

I still want to try sous vide for chicken skins.

Konstantin, and what happened? more precisely, it turned out WHAT?
Tatyana, and in principle, first cook, and then freeze? mot on the contrary? marinate well

but in principle, first cook, and then freeze? mot on the contrary? marinate well

Irishka, I wanted to cook pasta with meat and cheese, but there was no meat. So I thought that it was necessary to freeze ready-made (in case of time pressure for cooking, it will help out). Somehow, apart from dumplings and dumplings, I did not keep semi-finished products before

So I thought that it was necessary to freeze ready-made (in case of time pressure for cooking, it will help out).

I tried in different ways. but settled on this option. meat (while talking about pulp) I buy on the principle "as soon as I get it." so the price + quality. then I row as much as I can, or rather, how much my hands stretch, hold my legs and allow my wallet. since the male meat-eating family + the student takes out a lot.
initially I cook everything that I can cook right away: dumplings or sausages, sausage, dried meat, stew.
if you don't have enough time or grabbed a lot, then
part into minced meat (I just twist it completely, fill it and ice it in small portions just in bags without suvid).
I leave something in whole portions. I vacuum them in three ways: 1. Without anything. just beautiful pieces of meat in different sizes. but into a vacuum. then they do not dry out when frozen and are not so wet after defrosting.
2. Marinade in your favorite marinade. I love to cook these pieces this way, and at that temperature and the same amount of time.

Pork loin sous vide (Caso SV 1000) (domovoyx)

then I just take it out into the pan and under the gas grill, so that it turns brown. the meat is the softest.
3.Just salt + black pepper + allspice. this is for business: salads or as a continuation of something. for example, what kind of interesting marinade thread to come up with.
I sign the packages. although ... I'm lying, I don't sign anymore. are stored on different shelves.

some are immediately marinated for the ham. I cut it accordingly, weigh it in the required mass under the ham, sprinkle it with spices and vacuum it. I freeze.

I cook some of it with sausages.

Sausages without nitrite salt and casings (my option) (Tumanchik)

I vacuum and freeze.

[Tumanchik]

Tumanchik, Irishka, thanks for such necessary information! I will definitely use your advice!

Konstantin, and what happened? more precisely, it turned out WHAT?

So far, my hands have not reached it yet. Health problems arose. Moreover, this cold snap is unexpected. I had to run neglected at the dacha, it was, to arrange the spring "autumn" water supply. However, he still managed to freeze over. I was late about 12 hours.
So for now, put this case aside. I will load into the next super kit with one of the packages.

And I'm with a question. Today I loaded the pork loin under dry salting and the subsequent sous-vide.
And something I didn't like, that the fat layer is thick. I'll take it and cut it off.
It turned out to be a thin from a centimeter and below a flat piece.About 100 grams.
Well, do not waste the same good!
I sprinkled it with the same mixture of nitrite, peppers and herbs, laid it with garlic and rolled a kind of roll.
I vacuumized it, like meat. The meat will be salted for 4-5 days in the refrigerator and go to sous vide

And he put the bacon next to him in the refrigerator.
Question: then savor the lard, or hold it longer and get just salted lard?
I have never salted bacon, to be honest ...

Question: then savor the lard, or hold it longer and get just salted lard?

and what do you want to get on the way out? salted lard or a convenience food for other recipes?

semi-finished product for other recipes?

I can't even imagine how it is.
Rather, it's just salted bacon.

I can't even imagine how it is.
Rather, it's just salted bacon.

then salt the day. 100 grams is not enough.
if the recipe directly for salting interests - there is such

So far, my hands have not reached it yet. Health problems arose. Moreover, this cold snap is unexpected. I had to run neglected at the dacha, it was, to arrange the spring "autumn" water supply. However, he still managed to freeze over. I was late about 12 hours.
So for now, put this case aside. I will load into the next super kit with one of the packages.

Well, in general, I made these chicken skins after Su Vid. Arranging them with fresh leaves of freshly crawled wild garlic. Then he rolled it into a double tube and sprinkled it on top.

I processed a total of six skins removed from chicken breasts (I took them out of the stash), sealed them in a bag and cooked them for 8 hours at 65C in the same water with pork belly. In a separate, essno, package.
It worked out well. The fat bounced a little, melted, but still good.

After cooking and cooling, scraped the fat into a frying pan.

I processed the piece extracted from the package with a technical hairdryer at 350C. It took 15 minutes longer than pork.
And then the well-seized skin monolith is easily cut into thin leaves and into its sandwiches.


In general, the results of the experiment are approved. And he outlined the amendments.