Su-Vid and all the subtleties of technology

[Mirabel]

Mirabel, Vika, if you look at the table on page 1, then 200min is indicated.
I always cook pork at 63 ° and 6 hours on time. I didn't cook less.

[Alla]

Alla, and I'm 8 hours. Sometimes even 9-10. Moreover, the thickness of simultaneously launched pieces (up to 5 packages) is different for me, since I take different parts of pork. But more than 5 cm is very rare.
Excessive time is practically not noticeable, in contrast to shortage.

[Alla]

and I'm 8 o'clock

Not dry at the exit? it depends on the thickness of the piece if the piece is half a kilo and not very thick ...
Alla, Alla, thanks! I only have 6o degrees can be installed
What is your regime for any piece of meat?

Mash, please tell me how much meat can you marinate? Mom has an anniversary on December 11, we will celebrate on the 16th, I will make a loin for slicing. How much can I pickle it? So that I did it a little earlier and did not run in the last week with meat and cake.

[NataliaVoronezh]

NataliaVoronezh,

NataliaVoronezh, Natasha, put it two weeks in advance.
Calculate at least 15 days and you can reach 20, no more)

Thank you, Mashenka!

Not dry at the exit?

How will it dry in an airtight bag? No, not dry and practically no edema. Blast chilled with ice water in the company of ketchup bags with frozen ice.

"- Sailor Ivanov ?!
- I!!!
- Well! Where are you going to get to from the submarine ?! "(c) anecd.

How will it dry in an airtight bag?

someone said that if you overcook it, it might be dry.
thanks for the clarifications!

Cooked turkey breasts with nitrite at 61 degrees, 6 hours. I really liked the meat, soft, tender, but red veins remain.They do not cause appetite
I put it on for another hour at 62. The meat became drier, but the red veins remained.
Probably at 63 there will be no veins, but the meat will become completely different

[Lisichkalal]

Lisichkalal, Svetlana, have the turkey been cooled? Then it was evacuated and set to cook again.
See the photo of my turkey on page 67
Cooked at 63 °, no streaks and the meat is very juicy.

[Alla]

Alla, I do it in zip packages. So I cooled it down, tried it, then put it back in the bag and at 62 degrees for another hour.
So I think that at 63 there should be no streaks, only now 62 meat is drier than 61. And at 61 it is very tasty, if not for streaks. And cold slices and hot toasted pieces.
Hope it's just ugly and not dangerous.

[Svetlana]

Svetlana, this is not the first time I cook a turkey and there have never been any streaks.

Girls, I seem to be ripe for Su vid, please tell me over time you use it and which one, diving or stationary?

[kykysik1107]

kykysik1107, I use it constantly. And what, so what is on the farm))))

[kykysik1107]

kykysik1107, I use it constantly. And what, so what is on the farm))))

Bribes with a submersible independent capacity, so I am suffering now. Another thing would be to listen to the reviews about the immersion staff, is it convenient to use it, does the temperature jump?

[kykysik1107]

kykysik1107, very good submersible.
I have a capacity. I forgot when I made the sausage last time))) when I bought I thought I’ll make sausage in it, naive))) it turned out that it was easier to cook meat. minimum effort, maximum taste

what, diving or stationary?

Many people have enough CF if there are appropriate temperatures.

[kykysik1107]

kykysik1107, It seems not, it keeps.

[Ljna]

Ljna, I have the same situation. He practically refused sausage, because the process takes about the same amount of time, but his own efforts are required much less.
I do it on average once every 10-12 days, starting at 2.5-3 kg, trying to stick to 2.7 kg. I usually use the bags 3 times, sometimes the 4th, but then the last ones are for fish steaks, and then for discard.

Thank you, I went looking

[Irina]

Another thing would be to listen to the reviews about the immersion head, is it convenient to use it, does the temperature jump?

Irina, I have a submersible Shteba. I am very pleased! It is very convenient to use, you can take any container (from 5 liters to 13, if only the depth is at least 15 cm). It keeps the temperature very clearly (I checked it with an electronic thermometer during cooking)! And it is convenient to store, takes up little space. Masha hasMasinen also Shteba submersible.

[Irina]

Irina, I have a submersible Shteba. I am very pleased! It is very convenient to use, you can take any container (from 5 liters to 13, if only the depth is at least 15 cm). It keeps the temperature very clearly (I checked it with an electronic thermometer during cooking)! And it is convenient to store, takes up little space. Masha hasMasinen also Shteba submersible.

Thank you, I also tend to him, but for some reason he is only on ozone and nowhere else (St. Petersburg).

[Irina]

Irina, I bought in CSN. There he was even cheaper than on Ozone.

CSN

Thank you, but it is also out of stock there, it seems that they stopped making it and sell the rest.

It is necessary to look into the CSN. They don't have it today, they have it tomorrow, the price may change.

[kykysik1107]

kykysik1107, And I'm on the player. he bought it there in the multicooker

[kykysik1107]

kykysik1107, And I'm on the player. he bought it there in the multicooker

Thank you, I found it, but I wanted to go to St. Petersburg.

[and]

So so. I present it in order.
On Wednesday morning 10/25/17, while waiting for the train to Skhodnya in Kryukovo, I went to the tent of a large Zelenograd market due to bad weather. There, walking along the meat rows, I saw on the counter a large piece of lard trimmed on the skin rolled into a roll. 50 rubles per kg.
And then something flashed in my bald head and instantly, like Mozart in the play "Amadeus", she was immediately and completely born and formed opera "Magical flute" formandon what I get from this piece. And all her fat-skin amendments to my usual Su kind of preparation. A close examination of the specimen shown by the saleswoman showed that the bristles were removed from the skin not by scalding, but with the help of blowtorch gas burner, which further strengthened my intention.
In general, the piece pulled 1.920 kg or, translated into money, 96 rubles.

Home source material

was weighed and cut into even number (12) of pairwise similar in size pieces. Small, because I immediately planned to apply the packages of the fourth use.
Salting carried out according to my usual scheme.
Added to the original product (mentally) by weight 15% water, based on total weight (product + water) calculated 1.8% weight of salt (half of it is nitrite). The salt is (really) diluted in this water, the pieces are placed in a saucepan and filled with this brine.
Features. Since the leather is slightly tough, there was not enough brine to cover the pieces completely (this is usually the case for meat). Therefore, the pieces had to be turned over in brine about every 3-4 hours (I do it half as often for meat). Since the internal fluid in fat and skin is much less than in meat, and its own mobility is lower there, the salting time is increased from 20 hours (for meat) to 2.5 days.

After the indicated time, the fat was removed, dried with a cloth and laid out in pieces in pairs, skin side down. We took about 20 pieces of garlic (remaining extra from the planting) cloves of garlic (very small this year), each clove was cut into 2-4 parts. Garlic was placed in bulk on one of the pieces and covered on top with another piece of the corresponding size in a pair.
As a result, a kind of sandwiches were formed with the skin out. Each sandwich (as usual) was stuffed into a thin PE "breakfast" bag. Further, these bags were filled with parsley, taken immediately directly from the garden and already slightly frost-grabbed. The pieces in those bags were put into vacuum bags of the last use number and evacuated.

Then that day I went to the bathhouse and steamed with another and in another place. I put the bags in a saucepan and left them on the veranda.
The next day (yesterday) I transferred all this to my unit and started it up for 9 hours at 65C. At the end, he poured out the water, in the same saucepan, changing cold water three times every 10 minutes, and cooled it down. Then he poured it for the 4th time, threw two packages of ketchup with ice from the freezer on top. And as usual - in a homemade foam thermobox on the veranda.
Today (though only the night had passed) I could not resist. I opened one package. I cut it, tried it.

It tastes just like a song. I didn't really feel the parsley, but the garlic was extracted very intensively over bacon. Lard is slightly tougher than when making sous brisket, but much softer than with simple salting or frying. Especially considering that what it was fat.
Now I'm thinking - can I now do the usual thick lard like this?

*********
Note. I always put a matchbox where the photo needs to give an idea of ​​the size.

[Countryman]

Countryman, Konstantin, bravo !!! We are also big lovers of lard and I would not have guessed that it can be cooked in sous vide. In general, this device is my favorite and most popular in the kitchen and how I used to live without it
And yes, such an initial product is always not expensive, there are few fans in the markets for it, and you can achieve any degree of softness and chewiness without a "greasy" aftertaste.
Thank you!!!

I want to make duck legs, but I don't know how long to cook them. I do the breast for three hours at 63C, but here it is - the bone. 6 hours is enough, do you think?

[Konstantin]

Konstantin, Bravo!
but my loin did not work out With nitrite, I did it for 6 degrees for 7 hours. Dry some
Or sous-vid, which fails in the cartoon, or I chose the wrong meat ... Only the dog likes it very much.

[Manya]

Manya, the sign on the Sousvide Supreme website says "Duck leg 7 cm from 74 to 80 degrees 8h -18h"

[Elya]

Elya, Thank you. 7 cm is the thickness of the duck leg assumed?

Only the dog likes it very much.

Well, at least Jaconia is happy
So I just don't understand why it turned out dry? at 60 degrees

Today I decided to put the brisket and pork tenderloin in the oven. Has anyone cooked in the oven?

[Cvetaal]

Cvetaal, I cooked, 2 kilos large salted with nitrite, 4.5-5 hours at t ° 80, with a thermometer in the inside up to 70 °

But my loin did not work out With nitrite, I did it at 6o degrees for 7 hours. Dry some

if there was no fat, then it will be dry. still depends on meat of course. When I was studying recipes for sous vide, I read from Masha that she puts pieces of butter in a bag for juiciness. I really liked the taste. I put in chicken / turkey / lean pork fillet.

7 cm is the thickness of the duck leg assumed?

Yes

I cooked 500g of turkey hearts (without salt and spices), at 63 ° 7h30min.
After cooling, cut each heart into six pieces, add to the pan with sautéed onions, tomato paste and curry. They ate with pasta. It turned out tasty.

if there was no fat, then it will be dry.

so the curl-breasts are also without fat and it turns out magically!
nevertheless, I am inclined to think that the meat is not correct, never have such a loin turned out juicy .. probably I'll try another piece with butter

Thank you all for your help in choosing, yesterday they brought the headquarters. And immediately, as always, the question was, did pork 2 small pieces of gr. 600 each, vacuumized each with salt, spices and oil, set it to 63 degrees-4 hours, opened one at once, but the meat was pink in the middle, pink water stood out a little, as I understand it, it was not finished, I fried it for safety. Why was the meat left raw?

[Irina]

Irinahow much meat was marinated?

What is the thickness of the meat, in cm?

[Irina]

Irinahow much meat was marinated?

What is the thickness of the meat, in cm?

I didn't pickle the meat, but put everything in a bag at once and vacuum it, I think the thickness was 4-5 cm.

[kykysik1107]

kykysik1107, Irina, for what purpose did you cook pork?
I make such blanks, if there is further processing, in the first or second.
If used for sandwiches, like ham, you need to stand for several days with salt in a vacuum bag.

Maybe someone else will tell you.

[kykysik1107]

kykysik1107, Irina, for what purpose did you cook pork?
I make such blanks, if there is further processing, in the first or second.
If used for sandwiches, like ham, you need to stand for several days with salt in a vacuum bag.

Maybe someone else will tell you.

Yes, I kind of did it according to the Machine recipe for sandwiches, but for the soup why should Su pretend?

[Irina]

Irina, Irina, this is how I cook a turkey. The first is in vegetable broth and at the end I add meat in pieces. I like it, my husband and grandson eat with pleasure.

[Irina]

Irina, Irina, this is how I cook a turkey. The first is in vegetable broth and at the end I add meat in pieces. I like it, my husband and grandson eat with pleasure.

I marinated a large piece of a spatula with nitrite, in a few days I will try to cook. I am still dealing with this apparatus and I don’t understand why it takes so long to make meat, and then finish it in another way.

Thank you all for your help in choosing, yesterday they brought the headquarters. And immediately, as always, the question was, I made 2 small pieces of pork gr. 600 each, vacuumized each with salt, spices and oil, set it to 63 degrees-4 hours, opened one at once, but the meat was pink in the middle, pink water stood out a little, as I understand it, it was not finished, I fried it for safety. Why was the meat left raw?

No, it is not raw, but you could put five hours in peace.
They did the right thing by fried.

I marinated a large piece of a spatula with nitrite, in a few days I will try to cook. I am still dealing with this apparatus and I don’t understand why it takes so long to make meat, and then finish it in another way.

Suvid involves cooking at a low temperature so that all useful substances remain in the product, since it does not come into contact with water, and when you cook for a long time, jelly is formed, and when high-temperature frying or cooking, it all collapses.
But we cook for a long time, because we pasteurize the product, the lower the temperature, the longer the cooking time, the higher the temperature, the lower the time, but the high temperature can affect the quality of the final product, so it is better to lower the temperature and increase the cooking time)
And then you can quickly fry it, just to give it a beautiful color.
But if you cook with nitrite salt, which is a preservative, then in this case you do not need to fry, and the meat will be just for sandwiches or for a snack on the table. And it will be of a beautiful pink color, and this color is given by nitrite salt
We soak the meat for a long time so that it ripens, the aging process goes on, the structure of the meat changes.

Souvid involves cooking at a low temperature.

Thank you Maria for helping me figure it out, for sandwiches without nitrite salt and without pickling, and so to speak right away, can you still cook?