Su-Vid and all the subtleties of technology

[Masinen]

Ribeye. 60C degrees for two hours, then tinted in a pan. Sorry for the photo. I couldn't stand for a long time between a steak and a hungry husband.

The result is a medium-rare steak. Next time I will do it at 55-57C degrees.

Masinen, Mash, how long do you think it takes to cook lamb loin? I cut one rib into portions, about 1 cm thick. 60C degrees 2.5 hours will it be normal? Pieces with bone.

[Manya]

Manya, the meat is valid!

I think that's enough))
The bone should also warm up during this time.

Manyunya, I have such a cheat sheet for mutton:

1kg - 85-90 degrees - 3 ... 3.5 hours - pink cut, pink juice
1kg - 85-90 degrees - 3.5 ... 4 hours - gray cut, clear juice
2kg - 95-100 degrees - 3 ... 3.5 hours - pink cut, pink juice
2kg - 95-100 degrees - 3.5 ... 4 hours - gray cut, clear juice

True, this is for the leg.
That is, the temperature is higher and the time is longer.
But for thin pieces, you can probably reduce either the time or the temperature.
Good luck!
And then, please, share the result.

[Masinen]

Masinen, Mash, thanks. Good meat turned out. Price for Argentinian and Uruguayan Ribeye Steaks in Yes! now - 239 rubles / piece.

Olga VB, Olga, thanks! Do you think 60C degrees won't be enough? I want to get a pink center.

[Manya]

Manya, what price !!!
Olga, it is easier to cut the bone.
Why cook on such a high, this is no longer suvid))
This is a la suvid

Manya, lamb is normal for 60 grams, come on, wait for the photo

what price !!!

Yes, the price is very attractive.

Lamb, loin. 60C degrees, 3 hours. I decided to cook longer, since there were 5 bags and I had to put them on top of each other. In addition, there were many bones in some of the pieces.

The meat turned out to be very tender, you can eat with your lips. Roast closer to medium, pink-gray cut.

Thank you, Sonadoric, I will put it on my plate.
It looks very attractive.

Lamb, loin. 60C degrees, 3 hours

great!

I'll put it on my plate.

Olga,

great!

Yeah, Mash, it turned out just right. The thinnest piece was caught for the photo. The rest were slightly thicker and came out soft pink inside. Of the spices, I used only coarse sea salt and a freshly ground mixture of five peppers.

I got stuck today. Cooked pork tenderloin at 60 degrees. The roast turned out to be less than average (the middle is pink and when pressed lightly the juice separates well). Maybe it’s not enough and it’s worth the meat again to evacuate and stand for a couple of hours at 63?

[Manya]

Manya, so I cooked pork at 60. As a result, I cut them into steaks and grilled them.
And at 63 it turned out great. With nitrite. I liked the buters more than the beef. There are also a minimum of spices. Salt and pepper.

[Svetlana]

Svetlana, my eaters are more nitrite-free. The meat is as it is, without the ham smell and taste.
One of these days I will cook the knuckle, it has been salting in the refrigerator for the third week already. I made it, of course, with nitrite salt.

Masinen, Mash, if you use table salt together with nitrite 1: 1 when salting meat, then how much can you keep such meat for 5-7 days before cooking?

But what do you think, how much nitrite salt can be stored open?
Mine is poured into a Tupper container and has been standing for a year already. Wasted?

[IRINA]

IRINA, tyrnet says that the shelf life of nitrite salt is 3 years from the date of production.

[Sonadora]

Sonadora, Masha, do you fry meat for a long time? do you use fat or in a dry skillet?

[Sonadora]

Sonadora, Maniac, thank you, friend! It's just that I have it open, so I started thinking.
I wanted to marinate the neck for the sauces and I think it's worth using this salt ...

[Oksana]

Oksana, fry on a drop of vegetable oil, 30 seconds on each side. I take the thickest and heaviest pan so that its temperature does not drop when I spread the meat. I preheat very strongly.

Irina, I use. The verse is also over a year ago and poured into a container.

Fuuh! Reassured, Man!
Then I'll go do it)

Masinen, Mash, if you use table salt together with 1: 1 nitrite salt when salting meat, then how much maximum can such meat be kept before cooking for 5-7 days?

Manyunya, listen, in theory, if NITRITE salt is added, it still acts as a preservative. But you can't put very little of it, then the whole meaning disappears)

and it's been a year for sure.

she won't get anything in a year)

Uraaa !!!
I did, I put it gently on my mind
Ah, the process is fascinating))))
Very cool!
My husband, such a proud man, walks around and tells everyone about haute cuisine and that we also have this miracle of technology at home)

Mashulya, thank you so much for opening this unit for us, thanks to all the girls and boys for the experience and recipes, and many thanks to our Valery, who helps us to purchase these wonderful devices for our kitchens)

[Masinen]

Masinen, Mash, maybe with this use it acts more as a color fixative?
I came across the YouTube channel "Cool Propaganda", where the young man cooks a lot using the sous vide method, using a mixture of nitrite and ordinary salt.
Irina F, Ira, congratulations! Whom did you send on the first "voyage"?

For dinner I made beef steaks (I cooked it on Sunday, I just fried it today). 57C degrees, 2 hours. Mus said, "Better than the Steak House."
Incision:

Fault:

[Irina F, Irochka]

Irina F, Irochkawhat su-see?

[Manya]

Manyawhat meat ... mmmm, but I have never done beef before ...

[Elena]

Elena, it was the idea to cook the right steak or roast beef that prompted me to buy sous vide. I want to make beef tenderloin in the near future.

[Sonadora]

Sonadora, but meat with blood turns out?

[Ksarochka]

Ksarochka, Elena, no, medium roast.

Mashulya, thank you so much for opening this unit for us,

Irisha

I'm always interested in trying something new)

Masinen, Mash, maybe with such use it acts more as a color fixative?
I came across the YouTube channel "Cool Propaganda", where the young man cooks a lot using the sous vide method, using a mixture of nitrite and ordinary salt.

Well, of course, she gives the color pink, but still, without her, the product will quickly deteriorate)

I act according to this rule, for butters, for a snack, I do it with nitrite salt, and if you eat right away, then nitrite is not needed here

[Mandraik Ludmila]

Virgin, I'm making a turkey roll with cheese according to Lyudochka's recipe Mandraik Ludmila, also shoved a tenderloin in paprika.

[Irochka]

Irochka, and I overcame, there is something tied with threads ... Now I will wait for impressions

[Mandraik Ludmila]

Mandraik Ludmila, Luda, what a little eyes)
I can't wait for it myself!

I wonder if a rabbit can be cooked in sous vide?

[Manya]

Can you cook a rabbit in sous vide?

Manya, why not, I have the legs of a young rabbit in my freezer, waiting in the wings. Neighbors of young rabbits "cut through", so I got one. She put the body into soup, put her legs in the cold. For some reason, it seems to me that they should be made like a bird. True, I read somewhere that the rabbit must first be soaked thoroughly, and as soon as they brought it to me, I put it in water for a day, changing the water every 4-6 hours, the rabbit changed color - it turned very white, and then I vacuumed it and removed it.

[Buttercup]

Buttercup, it is highly desirable to soak these hares (like any wild meat), but rabbits are not needed. After slaughtering, at least three hours to lie down, and then you can already go into action.
I know what I'm talking about, my father kept rabbits all his life. I myself have also had to hammer and cook them more than once.

[Konstantin]

Konstantin, thank you, we ourselves do not keep anyone except bees, cats and dogs So I do not know what I read, then I did I will know in the future

[Mandraik Ludmila]

Mandraik Ludmila, I never soak either. Father-in-law keeps rabbits. But I haven't tried it yet

Lyudochkin turkey roll.

And the clipping.

All the meat turned out to be very tender. I will be friends with suvid).
I chopped everything up on cutting, put some in a container, and vacuumized some.
I will play with temperatures.

[Irina F]

Irina F, Irina, beautiful roll. Did you do it from the breast?



This morning I decided to make a quick roll of chicken and pork (the key word here is “quick”). She flattened the meat, beat it off so that the pieces were thinner, salted (it’s good at least she took nitrite salt right away), added spices, rolled it into a roll. During tying, I managed to put only three loops on the roll, and then ... then the Teskom's thread began to break in my hands.
As a result, I cut all the meat into cubes, cooled it again, kneaded it in Kesh, adding ice crumbs. Using a baking sleeve, I molded a bar. I made several punctures in the film with a toothpick and evacuated it. She removed for maturation in the refrigerator for 48 hours. Only then did it realize that with the help of the film it was possible to roll up the roll.
We are waiting, sir.

[Manya]

Manya, we are waiting.
I read about nitrite salt ... and I don't want to add it to food.

According to doctors, such products should be completely abandoned in such conditions as:
A tendency to edema, overweight, renal failure. Sodium nitrite further enhances the ability of table salt to retain fluid in tissues, causing it to stagnate in the body. At the same time, it is washed out much more slowly.
Hypertension... The substance is capable of increasing blood pressure in healthy people, and in the case of the presence of pathology, there is a risk of reaching the limit values.
Problems with muscle tone... In large quantities, nitrite salt reduces the tone of muscle fibers.

[Sonadora]

Sonadora, Man, forgive me for not answering right away, yes, I did it from turkey breast)))

[SoNika]

SoNika, do not want, do not)
This information, already hundreds of times discussed on the forum, in the end everyone came to the conclusion that everyone stays with his own.


There is a whole topic on this issue, all discussions can be held there

The children have now had supper with a tenderloin, they ask, was this meat cooked at a low temperature? I say yes. It is ordered now to always cook meat like that)))

[Masinen]

Masinen, thank you I will look for a topic, how the teapot is still interested.



Irina Fthat's great

[Irina F]

Irina FHowever, your children are gourmets! Well done, they know what is delicious!



SoNikaAnd about nitrite, we eat more nitrites and nitrates with vegetables and fruits, and the dose that you put in meat is almost nothing for our body. And the fact that nitrite does not allow butulism to develop is a fact. Moreover, when heated, it decomposes into safer substances. It cannot be used in salting for charcoal frying, because it does not have time to decompose. And with strong heating, nitrazamines are formed. Earlier, and even now, in some countries, saltpeter is used, does it frighten? And for us it is still more fertilizer.

[Masinen]

Masinen, didn’t find the topic if it’s not difficult to post a link.

didn’t find a topic if, not difficult to post a link

Nitrites, their useful and harmful properties. Dyes: carmine, cochineal, annatto

How and from what sausage is made - food additives

[Tatyana]

Tatyana, you help out as always
Konstantin, Thank you.

[Stavr]

Stavr, Konstantin, unfortunately, it is extremely difficult to make them eat something, I already do not worry about this, complex dishes will not be eaten, and suvid is pure meat 😃, so it worked)))))

Today Stalik Khankishiev prepared a very beautiful and tasty dish on NTV in Dachny otvet.

[Irina F]

Irina F, Irina, in the photo beef or pork tenderloin?

new recipe)

Pork brisket Sous Vide (Caso SV-200) (Masinen)

[Irina F]

Irina F, Irina, in the photo beef or pork tenderloin?

Didn't see the question, I'm sorry!
Pork tenderloin.