Su-Vid and all the subtleties of technology

How many interesting things are there. And I still order homemade sous-vid yummies. I was sure that I myself would not make such a mess in my life. Now I'm starting to sleep

[Marunya]

Marunya, on the site learn everything, there would be a desire.
Share what dishes you ordered

Please tell me how you can cook a pork neck sous so that the meat is very soft and breaks down straight into fibers. I have already written about this, I once tried such a ready-made purchase, just a piece in a vacuum, I just had to warm it up, but I don't know how to do it myself. Maybe someone knows?

[Marunya]

Marunyawhy do not bungle, how do you bungle

Has anyone tried to see the heart? At least chicken?

[Lisichkalal]

Lisichkalal, Svetlana, just set the temperature to 65 grams and the time to 10 hours.
Well, marinate, and let it lie for a day, just spices, mustard, salt)

Countryman, I did not try)

[Masinen]

MasinenI think to try. It is with chicken, because I have a lot of secondary packages of small ones. Put in some hearts, in other stomachs. And in one run.
I will take a couple of weeks, and I will report on the results.

[Masinen]

Masinen, Maria, yesterday cooked a large turkey thigh at 63 ° 6h30min, marinated with nitrite salt for three days. It turned out to be very gentle.
Can you cook without salt at all?
Store cooked in the freezer?

Lisichkalal, Svetlana, just set the temperature to 65 grams and the time to 10 hours.
Well, marinate, and let it lie for a day, just spices, mustard, salt)

Masha, thank you!




And one more question for a loin 5 cm thick, how long does it take to cook at 60 degrees? cartoon does not set the temperature above.

Has anyone tried to see the heart? At least chicken?

Pork heart in a spicy sauce using sousvide technology (Caso SousVide Center SV 1000) (dopleta)

But, Countryman, I warn you - the springiness still remains, the heart is such a powerful muscle that it is not easy to make it soft even in a suvidnitsa. I'll try again with other parameters. And I did chicken, and it turned out to be soft, or rather, almost soft, slightly springy - in short, such as I love.

[about]

Thank you, Larissa. I'll try to make some corrections. I think to give 65C for 16 hours. I still need a new suvidaboutBe, which I did to my sister, give a valiant cycle of tests.

We were hooked on duck breast. It goes well both hot and in the form of slicing on a cold table.

3 hours at 65C. The mother-in-law rated it at "5".

Prepared four packets of large turkey thigh fillet without salt, spices and herbs. It turned out to be gentle. Used to make soup. Freezer now always has NZ.

[Alla]

Alla, and then how, into the ready-made soup pieces?

[Manya]

We got hooked on duck breast. It goes well both hot and in the form of slicing on a cold table.

3 hours at 65C. The mother-in-law rated it at "5".

Manya, what a beauty!!! and marinated how and how much?

[Elena]

Elena, salt + a mixture of freshly ground peppers, packed and cooked almost immediately. Maximum minutes 30 xthe ore lay on the table.
She threw chicken eggs into the cooking duck. An hour later I got it. Mine were not appreciated. They said that the traditional way is better.

[Alla]

Alla, and then how, into the ready-made soup pieces?

I wrote a whole message, but take it and destroy it
Mania, I cook soup in water, put pieces of meat in a pan with sautéed onions and carrots, salt, the meat absorbs this taste. And add to the soup.
That is, such meat can be used for any dish.
I cooked a turkey thigh in a pressure cooker, the broth is delicious, and the meat is somehow tough, fibrous, but here it turned out tender.



Sonadora, Manya, did not expect that the chicken breast would look so beautiful.
I saw duck breasts on sale today, but that was before your message.

[Alla]

Mania, I cook the soup in water, put the pieces of meat in a pan with sautéed onions and carrots, salt, the meat absorbs this taste

Alla, great idea! We must take it into service.

didn't expect chicken breast to look so beautiful.

I can't get to the chicken breast in any way, but once a week I go to the other side of town for duck.

[Manya]

Manya, I cooked sous-vide chicken breast, delicious tender. It is inconvenient that the breast pieces are small.
Delicious ham turns out from turkey fillet.

She threw chicken eggs into the cooking duck. An hour later I got it. Mine were not appreciated. They said that the traditional way is better.

Manyunya, how did you serve them?
It's just that they look like soft-boiled eggs inside out, and with sauce and dried raisins, and on a crouton, we really liked it, they were ground on MK instantly and in the second circle, who had time.
Later I did it at home, however, without fish, but with my sauce like mayonnaise, only with wine and milk. My husband was already meowing!

I took a photo, they do not upload to the gallery, I will ask the girls to insert it.

On a golden plate-turkey with nitrite salt, 16g per kg, the meat is dense, cut well, does not crumble, tender, juicy.
On the left is a slice of light color, this turkey has nothing at all, pure meat.
This meat can be used in any dish, first, second and salads.
It's on a plate with daisies.

On a golden plate-turkey with nitrite salt, 16g per kg, the meat is dense, cut well, does not crumble, tender, juicy.
On the left is a piece of light color, this turkey has nothing at all, pure meat.
This meat can be used in any dish, first, second and salads.
It's on a plate with daisies.

[Alla]

Alla, Very nice plates!
and how to properly cook turkey shank sous vide? with bone or is it better to separate?

[about]

I still need a new suvidaboutBe, which I did to my sister, give a valiant cycle of tests.

Countryman, what kind of adaptation? Show

[Twig]

Twig, Cool adapt at the Countryman !!! It is a pity that they did not let me bring it to life. But now all the girlfriends are with Shtebs, this is how the husbands reacted when they found out that we were going to make homemade products
So thanks for this, too, to the Countryman!

[Mirabel]

Mirabel, Vika, I buy a turkey thigh fillet, clean, without any bones.
Once, my husband bought a shin, I just cooked, I was tortured to take out the bones.
I think that sous vide should be cooked without bones.

[francevna]

francevna, All, namesake, and here we have made a lot of pork shank on bones, tastefully ... Some chicken drumsticks were seen. So in a turkey, only if such thin bones are a purely physical obstacle, of which there are many in the lower leg. (Or maybe they will dissolve in the process, just kidding)

[solmazalla]

solmazalla, Alla, I made a knuckle without a bone.
I saw Stalik Khankishiev making a roll of shank, cutting out the bone and filling the voids with minced meat.

On a golden plate-turkey with nitrite salt, 16g per kg, the meat is dense, cut well, does not crumble, tender, juicy.

Alla, at what temperature and how long did you cook the turkey? I have 1 kg of turkey breast in nitrite waiting in the wings

[Twig]

Show

Twigshowing
Here it is, this little thing, for parts for which about 400 rubles were spent. Combined with homemade grates separating vacuum bags with meat, it turns an ordinary saucepan placed on an ordinary electric stove into a full-fledged dish.

In a saucepan of 8 liters, I can simultaneously cook up to 3 kg of meat (2.7 kg easily). For more than a year now I have been making myself pork in this volume every two weeks. The power consumption is the same as that of a 60 watt light bulb. By the way, nothing prevents you from putting in a larger pan.

I buy turkey thigh fillet clean

Yes, I also buy that, well, if the bone, I just take it out and all the cases, and then in the market they shoved me a whole turkey knife ... I did not pay attention.

and we here many made pork knuckle on the bone,

so .. try to see the shin?

Alla, at what temperature and how long did you cook the turkey? I have 1 kg of turkey breast in nitrite waiting in the wings

Svetlana, cooked at 63 ° 6h 30min.

[Alla]

Alla, beautiful cocoa meat!

how did you serve them?

Olga, on toast with fish, but without sauce.

look like soft-boiled eggs inside out

Here it is "inside out" and did not like it.

Prepared four bags of turkey thigh fillet large

here it is not very clear to me .. there is a fillet of a thigh, there is a fillet of small and a fillet of a large, breast ... and what have you got? or it doesn't matter which fillet to marinate and savor ...

[Helen]

Helen, Elena, on my tray it says, "large turkey thigh fillet" ... and it costs 50r cheaper per kg than "small turkey thigh fillet".

large turkey thigh fillet "... and it costs 50r cheaper per kg than" small turkey thigh fillet "

interesting ... I haven't seen this here ...

[Countryman]

Countryman, Konstantin, Have you described this adaptation somewhere?
Are the grilles only for organizing the space or are they the ones that are heated? Or is the tile heated, but only to a strictly defined temperature?
Do you have a breaker (electronic thermostat) there?

And how long does it take to see a leg with a bone? Too lazy to cut bones, I want to make salads.

[Olga]

Olga, everything is exactly as you suggested in your questions.
Lattices are just for organizing space. So that between them water passes through the bottom of the convection flow of water rising from the heat of the electric stove.
Control board - Chinese, approx. 100 rubles. the temperature sensor in the photo is on the table, and in the working position is in the pan. Relay control with switching hysteresis (set by board commands within 0.1C-7C) at 0.1C. The stabilization temperature is also set.
The board's own relay seemed weak to me. Therefore, it controls the tile not directly, but through a relay from the Zhiguli.
The most expensive one is the 12 V power supply. Stable for the board to work properly and powerful enough to switch the VAZ relay.
A shirt with a hat is also sewn onto the pan. From an old blanket. To save energy and increase temperature stability.
Generally "everything is simple - like alcohol." (from)

Here, too, I exhibited the description in some fragments and sent and described in letters many times.
It would be necessary to expose a complete and closed description - but this is still not a recipe, and there is no section for similar on HP yet.

Very much even there: somewhere, a thread next to crazy handles, in the same branch.

Svetlana, cooked at 63 ° 6h 30min.

Alla, thanks

My first sous vid, neck, in a vacuum for 10 days, 63 degrees 7 hours. Very delicious!

With a start, Nadenka!
Now you have new delicious horizons opened up.
Good luck!

With a start, Nadenka!
Now you have new delicious horizons opened up.
Good luck!

Thank you, Olya!

[Nadyushich]

Nadyushich, Nadya, it turned out great!
With a start

[Nadyushich]

Nadyushich, Nadia, very appetizing!
I probably can't stand it from your masterpieces, I'll throw it in sous-vide))) meat in bags has been pickled since October 2, while I hold on

[Masinen]

Masinen, LjnaGirls, thank you for infecting this case! Before the bread machine, SU VID did not know such a word.

Today I cooked Kamchatka Keta fish in a suvid, cut it into steaks and vacuumized each steak, put everything in a saucepan and set the temperature to 60 grams for 2 hours.

Husband checked out

Husband checked out

and we!? Where are the photos?

Girls! Tell me, is the loin of 2 weeks standing with nitrite in the refrigerator, about 5 cm thick, will it cook in 3 hours at 6o?