Su-Vid and all the subtleties of technology

[Natasha]

Tell me, please, if you use nitrite, then 1. Can I take 50x50 with ordinary salt? Let's say 8 grams of nitrite, 12 normal per kg of weight.

Natasha, I always do this, I found this info here on the forum.
But if you put in as much salt as you write, for me the product turns out to be too salty. I put 9g of nitrite + 7g of normal nitrite per 1 kg of meat.

[Buttercup]

Buttercup, I'll tell you.
Anna, Thank you. Need to try.

[Taya]

Taya, thanks, empirically reached this point too, yeah.

Girls, hello. I am reading the topic, but I have not yet come to an unambiguous conclusion. Share your experience. Turkey breast (fillet) 800 grams how long should you cook at a temperature of 63 degrees?

[sleepyhead]

sleepyhead, you need to focus not on weight, but on the thickness of the piece. I usually put it on 1.5 hours. Kurghrudok and fish there too. although it should be 55 degrees. I like it anyway.

I usually put it on 1.5 hours.

Anya thanks for the answer. I also cooked chicken breast for 1 hour and 20 minutes. It turned out very tasty. But the turkey fillet (the structure of the meat is different there), the girls in the subject wrote that they were cooking for 6 hours weighing 1 kg.

[sleepyhead]

sleepyhead, I often cook turkey breast fillets (large), there are pieces from 0.8 to 1.2 kg., pickle with nitrite salt for a week or longer, I will taste it at 65 gr. 8 hours including water heating. It makes a great ham

[GuGu]

GuGu, thanks, I will cook for 7-8 hours.

[GuGu]

GuGu, and my ham reaches the desired temperature inside the piece in 2 hours, when I make it in a ham maker. I understand that lengthening the cooking time will not spoil the dish, but do I need to keep that much? Isn't it overkill?

I think at low temperatures, nothing terrible from overexposure will not rise above the water temperature, but the soul is calmer. I don't even use a thermometer.

In the summer, in the heat, I bought a knuckle, removed the bone and could not cook in the heat. The time has come.
Ladies! advise, pozh, how to cook it tastier with sousvid?

[Mirabel]

MirabelIf you make it according to this recipe, you will not regret it, it has been tried more than once.
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=493675.0

[Alexander Svet1]

Alexander Svet1, Thank you so much!

Cooked turkey fillet at 63 degrees for 6 hours. For myself, I concluded that chicken fillet is tastier and takes much less time to cook, although turkey can be healthier than chicken. I'll cook chicken fillet, it's also cheaper.

Su-vid mastered 5 days ago. There was no vacuum device either, it squeezed air out of the zip package under water. Therefore, I have not played enough yet. Yesterday the cacuumator was brought and now I have a withdrawal, I sit and toil, what else to cook, although a large fillet will be enough for me for 3 days, and even more so since I cooked a small 250 gram piece of pork with it for 7 hours. So food for a few days, but I still want to sous-see.

Yes, I also want to write that two months ago I was preparing chicken fillet wrapped in cling film at 70 degrees (in a multicooker on heating with a closed lid), I did not like it at all. Therefore, I was somehow disappointed in sous-vide, decided that it was not mine. And then I read the topic more closely and found out that 70 degrees is already a bit too much and found a video where they cook in a zip package. I decided to take a chance to cook one more time (with the lid open and in a zip-bag, I have exactly 63 degrees) and was completely delighted. And now I already have a vacuum apparatus, I wanted to buy it even earlier for ripening homemade cheese and everything turns out OK!

[sleepyhead]

sleepyhead, Svetlana, I'm glad for you that everything worked out. Now you will eat delicious tender meat.
I cook a lot at once, after cooling I send the bags to freeze, I leave one for food.

frozen bags

I don't ship like that about half of it in spite of the nitrite salt. And then what to do with this from the freeze?

I don't ship like that about half of it in spite of the nitrite salt. And then what to do with this from the freeze?

The topic seemed to write that after cooling, they unpacked, dried with a paper towel, vacuumed and frozen again.

[Anna67]

Anna67, Anna, and why ejection?
Sous-vide meat is cooked, is in a vacuum bag, packed. I do not open the package, after blast chilling I send it to freeze. Before using, I take out a bag of ham, put it in the refrigerator for a day, the meat thaws. I cut open the bag, take out the meat, wipe it with paper towels, wrap it in parchment and in a plastic bag, maybe in a container.
The meat is ready to be sliced.
Why should it go bad? I've been cooking like this for several years.
I almost always have it ready-made: turkey fillet, chicken, pork.

[francevna]

francevna, so I have two fillets in one bag, or a piece of pig is not big, but still a lot. It is not kept open for more than a week, and I don’t know where to attach it from the freezer - it’s not the same for sandwiches, it’s not necessary for cooking - I don’t cook anything like that from "ham", neither pizza nor scrambled eggs ...

[francevna]

francevna, Allochka, are you cooking with nitrite? Can you keep it in a freezer in a vacuum for a long time without it? Because I don't recognize her. I used it once when preparing dry-cured sausage, and then flushed it down the toilet out of harm's way. I was even afraid to throw it into the trash can, but in the sewer it will not cause harm in such a volume.



Can't sleep, full moon. Found a good article on sous vide:

Cooking using the suvid technology involves cooking food in vacuum packaging from food polymers at low temperatures using specialized equipment.

When faced with this technology for the first time, some cooking enthusiasts may be concerned about the safety of this method of cooking for the body. People who believe that sous-vide is dangerous to health support two myths: about bacteria that do not die at such low temperatures, and about plastic, allegedly releasing harmful substances into food. Let's see if these two assumptions are correct.

MYTH # 1: WHEN DRYING, VACUUM PACKAGES GIVE HARMFUL SUBSTANCES INTO FOOD
A huge number of objects around us are made of plastic - this is an easily accessible, cheap material that is suitable for use in any area of ​​life. It is partially or completely made of furniture, mobile phones and computers, clothing, stationery, food packaging, dishes and even children's toys.

Plastic products are divided into 7 groups, each of which has an icon in the form of a triangle, the walls of which are formed by arrows. There is a number inside the triangle, from which you can find out what the product is used for and under what handling it will be safe. Some types of plastics threaten health, for example, bisphenol-A can lead to hormonal imbalance, obesity, infertility and increases the likelihood of developing cancer.

Utensils and food packaging are made of HDPE (High Density Polyethylene) and PP (Polypropylene). Both of these species, according to official data obtained from testing, are safe and resistant to aggressive environments. HDPE can withstand temperatures ranging from -80 to +110 degrees, and PP up to 175 degrees.

These plastics do not contain hazardous plasticizers that could penetrate fatty foods or release when heated. The cooking temperature when using the suvid technology does not rise above 70 degrees, which excludes reactions with dishes and specialized bags.

Therefore, answering the question whether sous-vide technology is dangerous or not from the point of view of use in the preparation of vacuum bags, we can confidently answer - it is absolutely not dangerous.

anowa-cooker_5.jpg

MYTH # 2 - FOOD PROCESSED AT SO LOW TEMPERATURES IS DANGEROUS TO HEALTH
There are many advantages to cooking food in a vacuum at low temperatures:

all tastes and aromas are stored in the package;
at low temperatures, cell membranes are not destroyed, so the dishes are more juicy;
the right temperature for meat stimulates the conversion of muscle collagen into gelatin, without leading to denaturation of proteins, so the meat is not tough or dry;
vegetables retain their fresh, crispy texture;
using precise temperatures allows you to achieve different degrees of food readiness;
better penetration of marinade and spices into the product;
vitamins and proteins that break down at temperatures above 90 degrees remain in place;
any meat, including tough and dry, can be cooked soft and tasty.
Why is there an opinion that this technology is dangerous for cooking? This is due to animal products - namely, meat of warm-blooded animals, fish, seafood, and more precisely with bacteria, spores and parasites that are in them.

Answering the question "Is the technology suvid dangerous or not?", It is important to say about two things: temperature and time. Let us consider, using the example of cooking fish, at what temperatures and time of exposure to them, dangerous microorganisms die.

Fish can contain salmonella, listeria, E. coli, Clostridium botulinum, which causes botulism, or parasites such as anisakida. Some of them can be dealt with by pasteurization or pre-cooling / freezing of the product if it needs to be cooked at very low temperatures (for tuna it is 38-44 degrees). The time and temperature of pasteurization depends on the bacteria that you plan to get rid of:

Salmonella - heat treatment at 65.5 degrees (0.5 minutes), at 54.5 (15 minutes).
Clostridia - heat treatment at 80 degrees (30 minutes). This option is not suitable for the sous vide method, but there is a way out - the bacterium cannot multiply in the presence of oxygen, so it is enough to air the bag from time to time if you plan to cook the fish for a long time (with a cooking time of up to 4 hours, the oxygen in the bag does not have time to be consumed for oxidation reactions ). Another option is to use acid in cooking (lemon juice, lime juice).
Parasites - Freeze fish for 7 days or more at -20 degrees.
There are tables depending on the thickness of the piece, cooking time and temperature.

The sous-vide method can be used for any product, the main thing is to follow the technology and several basic rules: choose only high-quality products, use safety tables, observe the temperature regime, use pre-freeze if necessary. If there is uneaten food left, immediately put it in the refrigerator, as at room temperature microorganisms will begin to multiply again.

Pregnant women and people with reduced immunity are not recommended to eat products prepared using the suvid technology. This warning is given by all serious sources on su vide technology in the safety sections.
A source: 🔗

[sleepyhead]

sleepyhead, Svetlana, congratulations on your purchase!
Anna67, Anna, and in portions, one fillet in a bag, why not cook?

[Sonadora]

Sonadora, I probably do not know how to count if a bag is more expensive for me than a product and I feel sorry for the package (that's the psychology). Half of the finished food goes to the trash heap. In addition to cereals, meat, fish, chicken are always superfluous. Take out one leg and cook each one separately.

[Anna]

meat, fish, chicken - always remain superfluous.

Anna, so after cooking, put the extra immediately in the freezer. And the products are safe and there is no need to cook again.

meat, fish, chicken - always remain superfluous.

I also have.
Today, two quarters of the mound remained. I put it in a container in the refrigerator. They will go to ala-satsivi or salad.
Fish - I'll pack the leftovers under the marinade.
Cold meat is perfectly eaten, or in sauce.
I don't put it in the freezer, I don't like it. There are a couple of three days in the tapper.

[francevna]

francevna, here I am not able to freeze. For me, what lies there except for sausages and herbs, read it not. For she did not thaw it in time.
I try to learn how to cook such semi-finished products that each heating up will become a new dish. And where to adapt the same chicken breast suvid from the freezer, the imagination is not enough. ..

[Dog gray]

the same chicken breast suvid from the freezer of imagination is not enough.

get it in the evening and put it in the refrigerator
1 fry the breast, pour over the sauce. Sour cream, + tasty salt with herbs or salt + khmelisuneli, + water + cheese + corn starch.
Let it boil, remove from heat.
2 lightly fry, chew the sauce with walnuts, pour, boil.

You can still think of it.

Meat sauce
Lesson number 4. Pickles. Stewed beef. Sauces for beef. #one

fantasy is not enough.

Go to Dog gray to school
Basics of the Culinary School.
There are sauces here
Look at the sauces

[Anna67]

Anna67, immediately throw it out - this is not our method. First, you need to cook something from the leftovers. You can cut the leftover meat before freezing, and then stick it in scrambled eggs, casseroles with sauce / pasta, in a quiche, stew cabbage with them.

First you need to cook something from the leftovers.

Exactly!

Girls, I’m saying I’m a fool - I don’t eat sauces, I don’t eat fried eggs ... Well, I have no place for frozen meat. Perhaps in a hodgepodge, but rarely. And the husband lives at home, cooks instead of his sick mother.
And to cook one breast suvid is a gift to drive a technique.
In general, I really like the site, I have learned a lot and am learning, you will look at the pictures, the memory turns on that, for example, three mackerels a year are waiting for their turn.
I am mastering the dryer and even about the cucumbers that I have only purchased for 15 years ...

I don't eat sauces

casseroles, naval pasta, .. why throw away?
Filling for the pie ... you never know what else you can think of.
Then put the appliance aside. The time has not come.

I say I'm a fool - I don't eat sauces, I don't eat eggs ...

I don't eat a lot of things either, but I don't think so about myself)))

Half of the finished food goes to the trash

aaahhh how is that?

I say I'm a fool

so don’t about yourself!

have a chicken breast from the freezer

in addition to the above, in salad, in tacos, just lightly brown in ghee and on a sandwich or with vegetable salad.

Today I cooked a goose - breast and wing on the bone. Three and a half hours at 63 degrees. I didn't finish the goose, I had to cook in the oven. Although the meat was completely cooked, it separated poorly from the bone. And once again I was convinced of the correctness of those who wrote in the subject that it makes no sense to cook a goose sous-vid, it is just as tasty without sous-vid.

Hey.
Prepared a small sausage sous vide in a plastic bag. I took minced turkey and some pork ham. The ham was cut into small pieces. I mixed everything, added salt, spices, garlic, red pepper. I didn't knead it for a long time. I put it all in a regular plastic bag, shaped it into a sausage, tied the bag tightly and punctured it on both sides with a knife, made 6-7 holes. She put the bag with the sausage into a vacuum bag and evacuated it. I didn't even marinate, I immediately set it to cook at 63 degrees for 4 hours. After cooking, I made shock cooling under running cold water without ice and put it in the refrigerator overnight. In the morning I tried it - it turned out to be a superb sausage! But the sausage I got is small, the output is 150 grams. Here is a photo of part of the sausage:





White is not lard, but crust meat.

[sleepyhead]

sleepyhead, an excellent sausage turned out, it looks delicious!

[Svetlana]

Svetlana, The sausage turned out super-duper! I need to see something and urgently looking at your sausage.I don’t like turkey and don’t buy, but chicken + lean pork is available. I cook such a sausage in the oven, and now I have to get a Pro-Cook vacuum cleaner for this business, and a belly.

yes a womb.

I also have bowels, but I am too lazy to wash the meat grinder after its filling. How are you stuffing it through a meat grinder?

[Svetlana]

Svetlana, if I make sausage less than a kilogram, then I fill the womb with a hand syringe bought on Ali for this business. There, 2 nozzles for sausages and sausage sausages go to him. The syringe itself is similar to a pastry syringe in appearance and is not attached anywhere in the hands, like ordinary large ones to the table. It is convenient for me to use it, it is easy to wash there, then there is nothing to wash after stuffing. The piston pushes all the stuffing into the casing. It remains only to wash the syringe itself under the tap in a couple of minutes. I make both sausages and wieners and stuff the sausage into small bars d-40-60mm. Something like that.

[valentine]

valentine, and there is no link to this syringe?
Svetochka, and the sausage is a miracle!

Interestingly, there are tarsus from 45 and above, or is it okay if their diameter is much smaller than the shell? Something to expel the air is bad.

[izumka]

izumka, there is no link, just go to Ali and pick up a manual sausage syringe. I just saw it there.

[velli]

velliThanks for the tip, I ordered a cheap plastic one. I didn't even know that there were such people. Do these pieces of meat pass through the attachments?

[Svetlana]

Svetlana, but give a reference, please.

[valentine]

valentine, like this?
edvEJm0A "target =" _ blank "rel =" nofollow noopener "> -1px;"> edvEJm0A
I bought it a couple of years ago, but I rarely use it. The thing is convenient. I saw, by the way, in Zelenograd on the clothing market the same, but cheaper than I took on Ali.

[Countryman]

Svetlana, give me a reference, please.

Here is a link, I chose it cheaper and with good reviews:

Countryman, Konstantin, no, not like that, Valentina wrote that this syringe is not attached anywhere.



velli, Valentina, will you start filling the belly, and then will you evacuate the belly? And if you just cook it at 63 degrees without a vacuum, haven't you tried it or can't it be without a vacuum?

[Svetlana]

Svetlana, I haven't tried it without a vacuum. Here on the site I first read about vacuum cooking of sausages and tried to cook it, I liked it. But then she didn’t do it, for too long, and I didn’t notice the difference in taste, and she was still cooking in the oven starting from 50 * -1 hour; 75 * -1 hour; and 80 * to a temperature of 69-70 * inside the loaf. I'll insert the thermometer into the loaf and go! If you just want the meat in one piece, then I do it in a pressure cooker using this method: I fill the meat with 1l brine and turn on the pressure cooker for 20 minutes at high pressure. Then I put it on the Heating mode and do not touch the meat until morning (I cook it for the night) In the morning I take it out, cool it on the table and put it in the refrigerator for ripening. The meat is soft, juicy and thinly cut. It is very convenient, and the meat is delicious and you don't need any vacuum equipment or bags.

[velli]

velliUnfortunately, my oven does not support low temperatures. When I cooked homemade sausage, I set it 180 degrees for 50 minutes, then fried it for 7 minutes. It turned out very tasty, of course not the classic taste ... I'll get the syringe and also try it in the womb in a vacuum. I really liked the experience with the cellophane bag yesterday. I think that with pieces of meat it will not work to stuff through a syringe, so sometimes I will cook in a bag. With pieces of meat, you get exactly the taste of homemade sausage, as it was sold in stores in Soviet times.



Yes, and refreshed my knowledge a little, after reading the topic about homemade sausage (I had read it before, but forgotten it) and realized that 63 degrees without a vacuum for sausage is not enough, you need 80. And my multicooker on heating with a closed lid only gives 70 degrees. It's a shame. Well, I'll try to cook in a vacuum, now I'll wait for the syringe. And then I stopped cooking it because of washing the meat grinder twice - the first time when chopping meat for minced meat, you need to wash it and the second time after filling the womb, you also need to wash it. And the meat grinder is electric, you have to start adapting.You have to do everything while standing, but my legs are sore. And I'll sit down with a syringe and calmly start stuffing.

If you just want the meat in one piece, then I do it in a pressure cooker using this method: I fill the meat with 1l brine and turn on the pressure cooker for 20 minutes at high pressure. Then I put it on the Heating mode and do not touch the meat until the morning (I cook it for the night) In the morning I take it out, cool it on the table and put it in the refrigerator for ripening. The meat is soft, juicy and thinly cut. It is very convenient, and the meat is tasty and no vacuumizers or bags are needed.

Oh, and I am completely delighted with the ham in a vacuum, I don't even want to experiment with other options. It turns out exactly what I previously wanted to get by different methods.

[Svetlana]

Svetlana, probably it is possible with small pieces in minced meat. after all, the piston will push and through the nozzle-nozzle you only need to put a nozzle with a larger diameter. Write how you will taste the ham, wet salted or dry with spices. What else did you cook with this method?

Pickled meat with dry salting. Lubricate with salt, coriander, saffron, chaman, red pepper on all sides. I vacuum and put in the refrigerator to marinate overnight. I cook everything at a temperature of 63 degrees. I have a Mulinex multicooker-pressure cooker with an open lid on the “Heating” mode. I cover the bag with a plate on top, pour enough water so that there is one and a half to two centimeters of water above the plate.
1. I cook chicken fillet for 1 hour 20 minutes.
2. I cook turkey fillet (800 grams) for 6 hours. Didn't really like the taste. Chicken is tastier.
3. Pork ham (small piece) I cook for 7 hours.
I haven't cooked the fish yet.
After cooking, I put it on shock cooling under cold running water until it cools completely. I don't use ice. Then, in a vacuum bag, I keep it for 3-4 hours in the refrigerator.
I bought a vacuum device recently, so I don't have much experience yet.




I also cooked a cutlet from one minced meat with spices for a hamburger - I didn't like it. Cooked potatoes for 3 hours. Didn't cook and didn't like it.

[Svetlana]

SvetlanaThank you for the recipes and cooking technology! What brand do you have? Sometimes I am too lazy to get the Pro-Cook, and I use bags with a zip-lock for the Kitfort manual vacuum. They also work well in them.

What brand do you have?

Profi Cook PC-VK 1080.
And I'm not hiding a special one. Not played enough yet