Su-Vid and all the subtleties of technology

And I cooked Ribeye Steaks for my boys yesterday. They said it was delicious.

[Manya]

Manya, beautifully

Made a breast fillet yesterday.

It was sprinkled with saline brine (based on 20 grams of salt in 80 ml of water per kilogram of meat). Salt - sea salt, added a little nitrite salt to create a ham flavor. I should have added a little sugar, but I just forgot. The fillet spent two days simply in a vacuum container, the emerging brine from time to time added to the meat. Another day - with the addition of spices (ground peppers, suneli hops, nutmeg, dried rosemary, dried garlic (quite a bit), smoked paprika)
I cooked in a metal pressure cooker on a gas stove in the absence of equipment (suvidnitsa and evacuator) "on my knee". Instead of vacuumizing, I packed it tightly in cling film. For a very long time he raised the temperature from room temperature to 63 degrees, then small pieces at a temperature of 63-64 degrees for five hours, a large piece for seven hours. Taking it out of the pressure cooker, sent it to a bucket of cold water (about 4 degrees) on the balcony, where they lay until morning. Approximately after lunch today I will remove the film, dry it and wrap it in parchment. I will try tomorrow.
Question. I see that a little liquid has been cut off, I hope it does not matter, the meat will not be dry. The fact that she was cut off - quite naturally, still pumped fillets. But what is embarrassing - I see that some kind of appeared ... well, I don't know how to say, a suspension or something. As if curled from heat treatment ichor of such a creamy color. Obotru, of course, is not a problem, but I still ask - why is this happening, how can you somehow avoid its appearance?

Colleagues, please help.
I somehow got used to the "small" forms, but when changing from stationary suvid to submersible I decided to experiment with larger pieces of meat.
We have pork carbonate. weight 1.200 piece thickness 11 centimeters. At a temperature of 63 degrees -5 hours will it be normal? I would not like to be half ready.
Beef tenderloin, 6 centimeters thick. I want medium weell. At 70 degrees, one hour will be enough?

[krysya]

krysya... My private experience suggests that from eight hours or more. Eight is the minimum.
And in general, it usually does not get worse from going over the duration even twice.
True, with submersibles, etc. I have no practice, I work on a homemade product, but I understand the physics of heating quite well.

[Countryman]

Countryman,
I think 8 hours won't hurt pork. But beef?

[krysya]

krysya, it won't hurt beef either. I cook steaks for 3.5 hours at 60C, but there is a thickness of 2 cm.

But beef?

I can't say about beef. She's out of my price range and I only work with her for the holidays. I treat it the same way as with pork. Not a fish, go. So far there have been no misses.

I can't pack in packages from the Metro. The air remains. I pack using a piece from under a perforated bag. There is some kind of technology for packing such bags using a comb - I met it somehow, but did not understand how to do it. Anyone share a secret?

[murt]

murtTry Metro packages with a straw. It works for everyone. Understand in the video where the tube should be located during different (two) stages of vacuuming. Well, tell us what kind of vacuum unit you have, of course.

[Oleg]

Oleg, I have a vacuum cleaner "like" Tinton Life SX-100. Why is "type" just the same device, only without a label Tinton life... Only two days ago I received it, maybe I haven't filled my hand yet. Here is a colleague koctill In a personal note, I advised you to break the side seams of these packages inward, I'll try to do that today.

There is an absolutely wonderful ChefSteps website and a Joule mobile application to it. I use the latter most often. It works on both iPhone and iPad. On android, it seems, too.
The site promotes the submersible Joule, but the most important thing about it is the recipes. Each recipe is presented in a video version. On the site, this is a cooking process with conversations, and in the mobile application, the steps of the process are simply shown sequentially in the video.
Moreover, the recipe begins with a demonstration of the end result at different temperatures. By clicking set temp in the recipe, you are taken to a page where a piece of meat (fish, etc.) is cut at the optimum temperature. And by choosing a different temperature (in the circles at the bottom of the page), you can see how the same piece will look at the selected temperature.
And another curious moment. They do not evacuate the food, but simply attach the bag with a paper clip to the edge of the pot.
The cooking times are very different from the tables that everyone uses. It is also chosen depending on the thickness and in some cases the weight of the piece. Whether it is frozen or not.
Everything is simple and understandable even for those who do not know English.

Looked, liked it, recommend

[VRad]

VRad,
I also looked and liked it very much)) Thank you very much !!!!

but I didn’t figure out where to look.
Can I have a reference?

Friends, who ever cooked turkey liver pate with sousvid? Share your experience, please!

[Valeria]

Valeria, this is my favorite channel on youtube on sous vid. I didn't know about the site, thanks for the tip.
I use the Anova website myself.

but I didn’t figure out where to look.
Can I have a reference?

🔗
Click on the buy joule button! and after the transition joule app. You are taken to the page where you can download the guide from the Apple Store and Google Play

[VRad]

VRad, I didn't find a table there. I saw pictures with temperatures, but in the description there was a time from and to, but where can I find this table?

didn't find the table there

There is no table. There, in each video set (I mean the application, not the site itself), you select the cooking temperature and the thickness of the piece and you are shown the time. The time from and to is shown on the first page, and after selecting the parameters, the specific

So I didn't understand how to choose the parameters there. For me, only time shows and the difference in cooked in the photo. I downloaded the application.

I think I found everything))

At the top of the first page of each recipe is an overview and steps. If you chose the review, then follow the arrows at the bottom of the page. Set temp on the first page, you get to the choice of temperature, then set time, you get to the choice of thickness. Choose the thickness and on the same page below you can see the cooking time.
If you select Steps on the first page, then going through the arrows, you will see first a list of ingredients, and then the cooking sequence.
Just get comfortable with the program, walk along the arrows back and forth. You will understand how it works.

[Valeria]

Valeria, thanks for the explanation, otherwise I missed the moment with the choice of thickness. Very comfortably. Another question arose.
When choosing a thickness, you must specify fresh or frosen. And is frozen completely frozen or still chilled (just from the refrigerator)?

[Valeria]

Valeria, thanks for the explanation, otherwise I missed the moment with the choice of thickness. Very comfortably. Another question arose.
When choosing a thickness, you must specify fresh or frosen. And is frozen completely frozen or still chilled (just from the refrigerator)?

Frozen is frozen. If chilled, choose fresh

[Valeria]

Valeria, Thank you. I just never made sous vide from frozen. And somewhere here I read that you should not do this, but it turns out that you can

[marika33]

marika33, I made chicken liver sous-pate.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=460669.0

Made the lamb sous look. The purchased frozen leg was divided into 5 servings, salt-pepper-mustard most likely (I don't remember exactly)))), pickled (Moroccan) lemons.I vacuum it - and for a long time in the freezer. Yesterday I defrosted it and set it at 9 o'clock at 65 degrees for the night. I already received non-chewable gum several times, so I decided for 9 hours, perhaps a shorter time would have come.
I don't know how connoisseurs will appreciate it, but it was soft and tasty for me.

[Arka]

Arka, Thanks for the link!
The pate was already cooked, I make it without any additives, only liver and oil + salt + pepper, I don't add anything else. At first it was kept at a temperature of 65 degrees, in a jar, under a vacuum lid. For a long time, about three hours, I tried, it gives off blood, increased the temperature until the blood clotted, held it until the smell of fresh blood stopped. The pate turned out to be very tender, tasty. My husband jokes that it's like chocolate. I liked this preparation very much.
Anna, beautiful meat!

Finally I cooked a salmon. I wanted it for a long time, but it didn't work out. 45 degrees 1 hour. After, quick frying in a pan. Divine! It's a pity I didn't take a picture.

Colleagues, I ask for advice. Friends asked to make "ham, but not from pork, but from beef." I've never done it before. I bought meat, tenderloin without veins, such a nice piece. The thickness is about 11 centimeters. Well, everything is clear with pickling spices. Cooking time and temperature without experience are still problematic for me. Tell me?

[murt]

murt, and the weight of a piece of meat is large?
I usually cook pork 5-6 cm, but here it is such a thickness. Maybe I should split it up

[Alla]

Alla, 2 kilograms. Divide into three parts (length 30 centimeters).

[murt]

murt, 1 page the table is given the largest meat thickness 6cm
Therefore, I can not help anything else.
From a large piece of meat, small ones can be made ...

No, they ask for slicing, like a bar.

[murt]

murt, do you want to do it from a single piece or cut it into small pieces?

[Maria]

Maria, make a whole piece, so that later it is cut off as needed exclusively for sandwiches. With pork - no problem: the spiced meat is marinated with spices in the refrigerator or on the balcony for a week or more, then processing at a temperature of 62.5 - 63 degrees from six hours, depending on the thickness of the meat. It turns out to be soft, tasty and juicy. And here for the first time I have beef, the meat itself is excellent, without veins and films.

[murt]

murtWell, the principle is the same, only the cooking time will need to be increased to 12-15 hours. To make sure that the soft comes out.
The temperature can be set at 60 g-63, for sandwiches it is better to 63 g

Maria, thank you. But I thought that the temperature of the beef should be kept below 60 degrees, no?

[murt]

murt, for the ham it is not necessary, otherwise it will be like that, a little raw.
Better for sandwiches from 60 gr

Understood thanks.

[murt,]

murt, 12-14 hours and everything will work out.

I often make beef in one piece. For my personal taste, any temperature above 58 ° dries meat. I put it from 55 to 58. The time depends on the cut. If the meat is initially not from soft parts, then it may take more than a day.

For my personal taste, any temperature above 58 ° dries meat. I put it from 55 to 58. The time depends on the cut.

It also seems to me that beef needs a temperature no higher than 60 degrees.

Ready to boast about my first success with beef. Until now, it has always been tough.
Miratorg's marbled beef steaks satisfied my taste (pack of 500 grams, two pieces).
1. Acid is needed to soften - ok, add frozen cherries during salting, 5-6 pieces per steak, cut in half, stick into the cut.
2. Ambassador dry, standard, per kilogram of meat:
• Nitrite salt 20 g (you can use the usual one, I suppose)
• Pepper or a mixture of peppers - 2 gr
• Seasonings - 2 gr (used Italian herbs from the mill)
3. It is also recommended butter or olive oil, 10 grams - it will also be softer. Marbled and without oil turned out well.
Vacuum each piece separately, in the refrigerator for a day (there was one piece for a day and another for three days, I did not see the difference)

Cooking.
• First in suvid. Tried it at a temperature of 59 ° C, two hours (from the moment of entering the mode).In theory, the more marbled the beef (the more layers of fat), the higher the temperature.
• Then remove, dry and fry:
- or in a skillet, oil, medium heat, heat the pan. We fry three times for 20 seconds on each side (total 6 * 20 seconds approximately).
- or grilled. I do not understand here yet. I just bought a grill, inexpensive, to try. It feels like it's too light - and the frying surfaces cool down instantly. I thought that it would be necessary to fry for a minute and a half or two. It took longer than in a frying pan. Although I used a frying pan not directly cast iron.
- the third option - with a burner, until I tried it.

Results. It worked perfectly in the pan. On the grill it is somehow incomprehensible - but also not the sole, soft and tasty.
Cherry somehow makes its way behind the spices, brings its own note of taste.

Now we need to try regular beef. Do not pay a thousand per kilogram !!!
Well, a seditious little thought wanders. If the beef turned out so great, will pork be much better?

What is the degree of readiness, Dmitry? I make steaks between medium and medium rare at 56.8^about 3.5 hours. I burn it with a burner.

[dopleta]

dopleta, I do not really understand. But, if you believe the tables, then a medium rare, almost a medium.

Today I walked, looked, and did not understand which of the usual (not marble) beef to take. I mean, what is the name of what to make steaks softer.
A pig has a neck or a loin. How about a cow?

As a result, I bought a rabbit fillet, salted it, sealed it, put it to bed.

[vdv]

I did not understand which of the usual (not marble) beef to take. I mean, what is the name of what to make steaks softer.

vdv, Dmitriy, knock this question on culinary school to Gala Dog gray.
There, the meat was disassembled for parts in some detail.
Good luck!

[Dmitriy]

Dmitriy, vdv, I gave up all these roasting a long time ago. I haven't found this thing better yet, and I won't look for it. I have been using it for the third year.
Technical hairdryer. Simplest. The air temperature is sufficient for boiling fat and caramelizing the surface of the meat, but practically guarantees against coking and charring.

[Countryman]

Countryman, somehow just very ... At the same time, the only thing that stopped me from using the electric kettle as a suvidnitsa was the too narrow neck of the existing kettle. But the picture with the lattice came as a surprise!
Thank you!
Olga VB, thanks ... to school - so to school ... I'm not even 60 yet, yeah ...

was stopped only by the too narrow neck of the existing kettle

Yes? And the temperature regime of the kettle did not stop, then