Su-Vid and all the subtleties of technology

[Konstantin]

Konstantin, and what does it look like?

Most of all on chicken skin. But if you look for something to compare with, then on the same brisket. Likewise, he wants to melt in his mouth, although in comparison with bacon it is a little "rubbery". If we compare it with "pork skins with garlic", it looks like, but much softer.
I refused the recipe for pork skins because of intestinal colic, which they often provoke in me. Here it is unlikely to be. Although there are only 6 breast skins, this is certainly not a comparison scale.

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[Cronut]

Cronut, here is the Shteba section)
Anov has his own profile topic.

[Masinen]

Masinen, it used to be a general topic. And now, I think, too. But no - you probably need to change the name of the topic.
"Su-Vid and all the subtleties of technology" does not in any way presuppose only Shtebu.

[Cronut]

Cronut, the topic is general according to the technology. But specifically, the brands of devices were not discussed here

Section of the Headquarters.

Those in this thread discuss only the nuances of cooking and the subtleties of technology

And on suvid devices there are profile topics, Anova has her own, Kaso has her own, Shteb has her own.
According to the idea, if there was a section on the forum on Suvid, then the topic would have to be taken there, but there is no such section, it turned out that the general topic is in the Headquarters section

I saw a piece of meat in Shteba, thick, vacuum-sealed. At a temperature of 65 degrees, 10 hours.
Now the time is over, I took out the meat in a bag, dipped it into prepared ice water. How much to keep in water？
And when should you put it in the refrigerator?
After how long can you take it out of the bag and eat it?

[Natusichka]

Natusichka, you can eat immediately, without refrigeration.
Rapid cooling is only needed for later storage. Keep it for a long time for 1-1.5 hours, it is advisable to add salt to the water, it lowers the temperature of ice water to - 23 * C.



Masinen, if the topic is about technology, then perhaps interested people who do not yet have specials read it. technique or would like to buy a more accurate one. Therefore, I do not believe that my post was inappropriate, so much so that you deleted it altogether.

The topic on the intricacies of the suvid technology might have to be taken out above the section. Especially considering that in the general register of the FORUM there is no general topic for suvid, as well as special. topics on various devices, any except Shteba. In particular, a topic on Anova can only be found by searching, but in order to search for it, you need to know that there is one.

[Cronut]

Cronut, Thank you!

[in one-icy]

add salt to the water, it lowers the temperature of cold water to - 23 * C.

The statement is incorrect. Water and salt alone are not enough. The temperature decreases when salt is added to in one-icy mixture. The point of the ice-water phase transition is shifted to a lower temperature zone (under normal conditions it is 0С).

Presence of ice necessarily at the beginning process and highly desirable at its end. Salt cooling is then most effective. Without ice it will not exist at all.

I didn't quite understand, but oh well. I immersed the meat in water, which I had previously specially cooled in a chest freezer. A crust of ice appeared on top of the water.
And I also threw ice cubes into this water.
The meat lay in this water for about 1.5 hours.
You can already send it to the refrigerator until morning？

Can. Don't worry, it will be fine. All these are minor nuances, little touching ordinary people.
But if according to the mind, then cold water with ice should be much more than meat.

We will try tomorrow！

I "rehabilitated" a turkey today. I bought it a long time ago, stewed it with vegetables - I didn't like it, dryish meat. I added it to cutlets to get rid of the leftovers.And today I did sous vide - 3 hours at 63 degrees. I didn’t pickle it, just salt it a little with tasty salt and put a piece of butter. I quite liked the result! Good with homemade noodles and fresh cucumbers.

[Ekaterina2]

Ekaterina2, the same turkey sous-vide liked more than when she just stewed

Masinen, if the topic is about technology, then perhaps interested people who do not yet have specials read it. technique or would like to buy a more accurate one. Therefore, I do not believe that my post was inappropriate, so much so that you deleted it altogether.

The topic on the intricacies of the suvid technology might have to be taken out above the section. Especially considering that in the general register of the FORUM there is no general topic for suvid, as well as special. topics on various devices, any except Shteba. In particular, a topic on Anova can only be found by searching, but in order to search for it, you need to know that there is one.

If you read the rules of the forum, then the actions of the moderator are not discussed
I did not delete the message immediately and who needed it, they saw it and copied it for themselves)
As for taking out the section, this is not for me, this is for the Chief. And in this section, I created this topic specifically to discuss the subtleties of technology, and not devices.
How would it be
All questions for Chief

Girls, can you marinate the meat, stuff it into a vacuum bag, freeze it, and then put the frozen one in Shteba? Naturally, add defrosting time.

[eva10]

eva10, I do this regularly. Today here's another turkey and two chicken fillets so frozen



If I remember, I will pull it out in advance in the upper part of the refrigerator, if not, then I will put it directly from the freezer into the Headquarters.

[eva10]

eva10, Can!

Thank you very much for the quick response. I have a primitive vacuum cleaner, only one large reusable bag remained. As I buy a new one, I will freeze a mountain of food.

[eva10]

eva10, the vacuum enhances the action of the marinade, even if the bag is in the freezer. After cooking the souvid, such meat acquires a specific "ham" taste, it no longer seems freshly cooked.
If you want the taste of fresh grilled meat after suvid, it may be worth vacuuming the meat neat, without additives. You can cook immediately from freezing into a souvid, and add spices and salt-pepper just before the add. frying or before serving.



Masinen, I still think that deleting my post was not justified.
The subtleties of technology can also be attributed to the use of technology with such a small error as 0.01 * C as in Anova, in contrast to 3 * C in Shteba's multicooker. You did the tests yourself, how a couple of degrees of error affects the steak cooking.
The message could not be attributed to large and gross violations, even if news flashed about Shteba's competitor.
Suppose you considered the message superfluous, you could expose me to a comment, but you could move the message to the desired topic.
I propose to consider the question settled, in any case. I will not return to it.

I created this topic specifically to discuss the intricacies of technology

All questions for Chief

Probably, you should contact the boss about the transfer of the topic as a proud moderator of a topic that has outgrown its original purpose.

Our meat turned out to be just a complete delight! A little later I post a photo.

Now we need help from the audience! You need to cook a piece of beef on the road, what is the best recipe for this? To be fully prepared.

proud topic moderator

why proud
I did not understand a little, this is what

I can turn to the Chef, it is not difficult for me, and I am not proud, moreover, from the word at all
The forum has rules that are supposed to be followed by everyone and moderators too, there are no exceptions. And I follow the rules))

[Masinen]

Masinen, proud, because you have something to be proud of. The topic is general, interesting, fashionable. You are always there. The development of the topic is largely your merit.

because you have something to be proud of.

AA, in that sense, otherwise I thought I was arrogant

On the good, the topic must be taken out, here I agree
By the way, I can be on YOU)
And then I feel very adult when on YOU))

I show you what we have done.
It was such a piece of meat, weight 1,300.
🔗

And this is sliced ​​meat.

🔗
Very, very tasty! The result is a ham-flavored meat. They began to try and could not stop.
It seems to me that the French mustard gave it a special taste.
We did not pickle it separately. The meat was treated with spices, evacuated and left in the refrigerator for several days. Then they transferred it to the freezer, where it was stored for about six months. Yesterday we made it.

Please tell me about the beef on the road.

Now we need help from the audience! You need to cook a piece of beef on the road, what is the best recipe for this? To be fully prepared

Yes, take any recipe. Set the temperature to 65, the meat will be completely cooked, set the time depending on the part and thickness. You can marinate it for a day and then cook it)

Is it better to marinate in brine?

Her, why in brine, I would marinate in hot seasoning))
Adjika, mustard, etc.

Too late ... Husband stuck it in pickle. Let's see what happens. In the spicy one it is impossible, this is for children on the road, they do not like very spicy.
And next time we will do it without preliminary aging in brine.

[Natusichka]

Natusichka, well, nothing, let it be in brine)

Girls, came to consult
Sausages in a natural shell, turkey + pork, 20 pieces of 15 cm long and about 3.5 cm in diameter, - I put it in a whole package in a 75 * C MV for 3.5 hours, and it seems to me that it will not be enough
Maybe at least put 5 hours?
As a guide: if you just boil them in water, they boil quite normally in 15 minutes with a slight boil, but somehow I didn't want to just boil them.
Or is it all nonsense - to cook and not suffer
I don't want to freeze the raw ones, because the husband suggests taking them to work, and there is nowhere to cook, only an old microwave oven.

I’m in 5 hours.

[Olga]

OlgaI do it all the time, sous-see. At 70 * 1 hour (immediately into hot water). And then lightly fry right before use. So 3.5 hours is fine, even a lot, considering 75 *.

Linochka, thanks!
I doubted, because if it were in 1 layer, then everything is clear, but I got a rather voluminous package, such a heap is small, so I doubt whether everything will warm through and through.
I also put it on 70, but I had doubts about the time.
I need to bring them almost to readiness, so that my husband then at work only warms up in the microwave before eating.

[Olga]

Olga, yes everything will warm up perfectly. I have all the sausages made like that, look at the recipes. And then calmly for 1 minute in the micra, or quickly fry for several minutes. And I distribute them in a flat spiral, and then I vacuum them. So everything is boiled in an hour. But I think that in 3.5 hours, in any case, everything will come.

I came again to pester with questions ...
How important is it that as much air as possible is evacuated from the bag?
I ask the question due to the fact that I am very afraid that the liquid does not get into the vacuum apparatus and it does not deteriorate. Yesterday I got nervous about this. I vacuumed this beef, which I wrote about above (after marinating in brine), blotted it with brine, made a marinade, smeared the meat and began to evacuate, and the liquid climbed up at a breakneck speed (I did, as advised, the bag hung down below, I only supported), it was badly soldered several times and I decided that I would catch it and forcibly solder it ahead of time. But then I had a question: how will this affect the process of cooking meat later? Maybe you need to have as little air as possible?
In the end, I still caught it and forcibly evacuated it, but there was some air left. Then, for reinsurance, as recommended, I wiped it above the adhesion with a dry towel and made a double-2, soldered again, a little higher.

It was also recommended to put meat for suvid in a freezing bag, and then sealed it in this bag, but I have doubts: can the freezing bag be exposed to temperature, is it not harmful to the product (for those who consume the product)?

[Natusichka]

Natusichka, too wet meat I first wrapped in a sleeve for baking, then evacuated.
In the freezer bag I put only what needed to be stored for a long time in the freezer, but I did not cook in them.

[Natasha]

Natasha, the essence is precisely in a vacuum, sous-vide - cooking in a vacuum. It is advisable to pump out more air. Therefore, all these second packets only make cooking worse. Just blot well and, most importantly, wipe the edges of the bag with a napkin before sealing. And the second seam is required. It's okay if a drop of brine gets into the vacuum unit. I often do this, nothing, I put a napkin in the hollow next to the pump socket, but under the bag and so that it doesn't get on the heating element. It's okay.

[Linochka!]

It's okay if a drop of brine gets into the vacuum unit

Linochka! The fact of the matter is that if even a little liquid seeps between the layers of the package, then it does not seal well at all. I'm not so much worried that a little liquid will leak out, how much for something that does not seal well.

That's why I write: get the meat wet, dry the edges of the bag, make a second seam.

But what about without the marinade? He is, at least a little, but watery.

I can only say that this is all garbage and do not pay attention. The second inner thin PE bag improves the case significantly and does not harm anything. Everything else is crap and bullshit to such an extent that I won't even bother explaining myself because of them. Although I have them.

[Natusya,]

I'm not so much worried that a little liquid will leak out, how much for something that does not seal well.

Natusya, and after you have made a seam, make a second seam above the sealing. But before that, wipe the edges well inside.

I'm pretty sure different specimens will have different temperatures.

Then all the other programs from Panas with inaccurate temperatures? I'm just wondering if it can be adapted for a sous kind of one thing? Fish, for example. I measured 55 degrees at my place yesterday.

[Anna1957]

Anna1957, I first completely tested my multicooker, only then I started cooking in it. And in the sous-vide range, I need to set it 4-5 degrees lower. And in the chill it warms more, in the shade it is quieter.
It is also important that these 55 ° C are stable.

And in the chill it warms more, in the shade it is quieter.

I still don't understand

I still don't understand

It's about the location of the sensor. All the multicooker has it in the center of the pan from below. And, I guess, he has all the influence on him. Including the outside temperature.
I will make myself a suvidnitsa with a sensor submerged in water. Then it will precisely maintain the desired temperature.
By the way, it is for this reason that all su-vide devices in which there is circulation provide a much higher accuracy.



An interesting fact. I bought myself a power meter. It shows the power consumption of the connected device, as well as the number of kilowatt-hours spent.
Since I was just about to see it, I carried out the first tests on my multicooker. For almost 9 hours of work, 0.27 kWh was consumed, or, in terms of my tariff, 99 kopecks.
Water was poured from under the column, with a temperature of about 55 ° C. Not too surprised, although I expected at least three rubles. Multicooker 800 W.

I liked the technology itself, I have already put it on stream.
I would buy it for a ruble! ©
)))))

Very interesting It should be taken out on 1 page.

Dear ones, who pasteurized the whole chicken? What time is it and what is t? I thought about 10-12 hours, so that my mouth melted. Or wrong? My chicken is a young laying hen (former, essesna)



The question is cleared. Found at Masha