Su-Vid and all the subtleties of technology

[Vika]

Vika, and maybe because of the ambassador this? Does salt draw out intercellular water from meat?
After all the experiments, it is already the third year since I stopped at the wet salting. According to the following scheme.
1. Weigh the meat.
2. I measure water by weight 15% of the weight of meat.
3. In water I dissolve salt weighing 1.8% by weight (meat + water). Of this salt, half is nitrite, but in this case it does not matter.
4. I fill the meat with this brine, turning and ramming it so that it is wet on all sides. I repeat turning over every 3-5 hours. I keep it in brine from 12 hours to a day.
After that I dry it with towels, sprinkle it with spices, brew it in bags and keep it for 12-20 hours.
Then I cook. Cooling is usually shock. Three to four times with cold water, pauses for 3-5 minutes. Then I put a pair of 0.5 in the last water. kg of ketchup bags with frozen water in them and leave to cool completely.

Well, and also adapted for cooking, I have a homemade one on the stove and with a sensor in the water. I think that with Dmitry if we differ in technology, it is in small details.
But still my ambassador also recommend trying.

But still my ambassador also recommend trying.

Certainly !!! Thank you so much!

Hello everyone. Today I saw in the store the suvidnitsa Klatronic costs about 45 euros. Can anyone give an opinion about this device?

Good evening! I made chicken liver sous-vide, and then the simplest pate from it. I am delighted. Delicious!

CHICKEN LIVER SU-VID
Chicken liver - 1/2 pack, 400 grams
Salt, spices
Defrost the liver, rinse, dry with a paper towel. Put in a bowl, season with salt, spice and vacuum.
Switch on the vacuum unit for “gentle” and “wet” modes.
Then set the sous vide to cook at 63 degrees for 1 hour 30 minutes.
It turns out a very tender and soft liver, which is kneaded with a fork.
CHICKEN LIVER PATE SU-VID
Chicken liver, cooked sous-vide,
Butter to taste
Mustard, just a little
Just knead everything with a fork, you can use a potato crush, mix. Spread on bread. Delicious.

Very interesting! If possible, a couple of questions:

Switch on the vacuum unit to the "gentle" and "wet" modes

Does a lot of juice come out of it? Maybe then it would be more correct to evacuate without defrosting? And then let it defrost and salted already in the bag?
For salt it is roughly clear, as for meat, approximately 20 grams per kilo.

Butter to taste

At least approximately how much? Didn't cook pates at all, sorry ...

And what would you advise on spices?

Very interesting! If possible, a couple of questions:
Quote: sonya from Yesterday at 18:32
Switch on the vacuum unit to the "gentle" and "wet" modes
Does a lot of juice come out of it? Maybe then it would be more correct to evacuate without defrosting? And then let it defrost and salted already in the bag?
For salt it is roughly clear, as for meat, approximately 20 grams per kilo.

Quote: sonya from Yesterday at 18:32
Butter to taste
At least approximately how much? Didn't cook pates at all, sorry ...

And what would you advise on spices?

After blotting with a paper towel, almost no juice comes out. Marinated for a short time, about half an hour. I move the vacuum drawer to the edge of the table, and I hold the bag hanging. I didn’t try it without defrosting, I did it so well. Salted on the eye, just sprinkled with salt. I also didn't weigh the butter, it's never too late to try and add, you just chop and mix with a fork.You can watch the YouTube video where liver pate is made, there are proportions of oil in relation to liver. I added spices: coriander, saffron (turmeric) and red hot pepper.

[Svetlana]

Svetlana, I tried to make a liver today, put it at 65 degrees for 1.5 hours, took it out, and there it looks like blood in the bag, it's kind of scary ...

[Svetlana]

Svetlana, if the beef liver, then the blood is the most
In Tashkent, we often ate barbecue with a fat tail Ooooh !!!
We do it here too, but without the fat tail. It is also quite good and will be soft only if you do not dry it out

[Vika]

Vika, chicken liver was. I opened the package, it is very soft, but the blood confused me and I still overcooked it with onions and carrots and then beat it with a blender, it turned out very tasty.

chicken liver was

aaa well, chicken is not necessary with blood!
also why try to make a pate like that?

I didn't make chicken liver sous-vide, but I always make beef. Used to prepare salad, now I use it more often as slicing.

there it looks like blood in a bag, it's kind of scary ...

It was like that for me too, but in my opinion it is not blood, but a dark red "juice" from the liver. I just leaked. Somewhere in the topic or in this or in the main one I read that this is possible, only there it was not even about the liver, but about meat. The liver is completely ready, it is even kneaded with just a fork.

and there it looks like blood in a bag

dark red "juice" from the liver

and there is blood. cooked liver gives brown "juice"

[vacuum]

Ladies, hemoglobin needs oxygen to “get ready” - it oxidizes and stops being red. According to sous vide technology, cooking is vacuum - there is no oxygen, hemoglobin is not oxidized and remains red. This has nothing to do with the readiness of the meat (proteins) itself. We judge the readiness of meat in this case (by-products, incl.) Not by color, but by temperature.
Although I agree - it looks suspicious. Now my heart sous-vide is floating in the same red broth. Regardless of knowledge, you will have to endure the struggle with yourself, or rather, with your own stereotypes. Brrrr!
Actually, this is why nitrite salt is added in the manufacture of sausages to prevent oxidation of heminic iron and discoloration of the finished product. And in sous form it turns out that way ...

Not fully, despite the vacuum, which in fact is not and lower temperatures compared to the usual methods of cooking. The color of meat without nitrite changes anyway. As an example: a piece of pork meat, cooked on the stove in several packages at presumptuous times and a piece of the same meat suvid with nitrite are two big differences in taste, color, and ... how is it? to the touch

Not fully

Of course, not completely! Not at all, I would say!
In addition to the fact that hemoglobin (blood protein) can be oxidized, it also denatures:

Hemoglobin can be denatured simply by heating its solution to 65 ° C. As a result of this heating, it coagulates, forming an insoluble brick-red coagulum.

And in meat, color is mainly due to another heme-containing protein - myoglobin. If you are interested in understanding, link

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forming an insoluble brick-red coagulum.

Flax, and when cooking the liver, the liquid seems to be transparent. I can't say for sure, but I remember that it surprised me.

myoglobin

I'm aware of this, it's just that you yourself switched from hemoglobin in the liver to nitrite in meat, and I just added that the suvid itself will not give any preservation of color without this nitrite. And heminic iron or myoglobin is contained in all sorts of rare, medium rare - I don’t know here, and nitrite and sousvid have nothing to do with it, it can be done in a frying pan the old fashioned way.

when preparing the liver, the liquid seems to be transparent

Anya, do you remember, in my recipe, some girls also complained about reddish juice Beef liver using sousvide technology (Caso SousVide Center SV 1000)?

[Larissa]

Larissa, yes, Laris, she is always in the package. It's just that blood does not pull, some other substance in appearance.

it's just that you yourself switched from hemoglobin in the liver to nitrite in meat

Oooh .... It was only worth mentioning once not about the content, but just about form color ..... Without any rear deep thoughts about the biochemistry of the process

when preparing the liver, the liquid seems to be transparent

some girls complained about reddish juice

I suspect that this is a matter of the initial quality / state of the liver (i.e., we will never calculate this, unless someone undertakes to experiment) + in the nuances of the temperature-time regime.

Girls, tell me ... how did you buy smoked paprika, it is still a dead weight .... can it be used in sous form with spices? And what taste will it give and how much to use?

smoked paprika, is still a dead weight ...

If you like the smoked flavor, add a little bit. Sous-Vid displays spices brighter, take into account when dosing.

somehow bought smoked paprika,

Pay attention to whether it is spicy or not such a mark, since there are two types of such seasoning. The first time I bought it, unknowingly, I did not pay attention to it and poured it into the dish, only then I read the mark on the package. Since then, when buying, I pay attention to this.

Thanks for the answers about smoked paprika. I'll try to add a little bit to one package.

Pay attention to whether it is spicy or not such a mark, since there are two types of such seasoning. The first time I bought it, unknowingly, I did not pay attention to it and poured it into the dish, only then I read the mark on the package. Since then, when buying, I pay attention to this.

My paprika is not spicy, just smoked flavor.

[Nadyushich]

Nadyushich, I add this wig a little everywhere, I really like the taste

can it be used in sous vide with spices?

It even needs to be used. And not only in suvid. It will enrich the taste of any meat (it will give a smoky flavor, as if cooked on charcoal), and even mashed potatoes will sparkle with new colors. Experiment with pleasure!

Girls, tell me ... how did you buy smoked paprika, it is still a dead weight .... can it be used in sous form with spices? And what taste will it give and how much to use?

I always add paprika ...



prepared for the New Year ... marinated for two weeks ...

I always add paprika ...

Lena, how much is about 1 kg of meat?



Judging by the photo in the background, I have the same paprika.

how much for about 1 kg of meat?

1 tsp

marinated for two weeks already ...

And how long can you marinate like that?

[Tatyana]

Tatyana In my already three-year experience of using the Su view, one night is quite enough.
Because all this preliminary pickling, as mathematicians put it, "majorized" in the process, in fact, the longest cooking.

[Countryman]

Countryman, Konstantin, I'm not in a hurry, I'm interested in the maximum possible time. If I don't have the desire and opportunity to cook now, but there is meat and it needs to be marinated. I kept it like that for a week, then I cooked it. Is it possible longer?
After all, it's easier to prepare a few pieces, and then cook as needed

Is it possible longer?
After all, it's easier to prepare a few pieces, and then cook as needed

I believe that it is possible - provided the correct approach to canning. Ask the sailors of the sailing fleet about corned beef.
The expediency of keeping pickled instead of cooked in sous-form is a doubt. Cooking one piece or a dozen in a suvidnitsa is almost the same time and electricity consumption.In terms of preservation - in my opinion (and in my experience) cooked today and a month ago is no different at all. Personal record - the sous-vid pike lay forgotten for 9 (nine) months (months) in the refrigerator (not in the freezer). This pike was eaten without consequences, and the taste was no different from the "fresh" one that had been in the refrigerator for a couple of days.
To the same doubt, we attribute the preference of sailors for fresh meat after a month's consumption of corned beef)))

one night is enough

Even for such huge chunks? I doubt that they will have time to get salted. However, I only practice dry ambassador. I've never dealt with wet things.

I always enjoy reading informed conclusions. I agree that it is better to make a large portion and store it already in the refrigerator. I really can't stand it and send it to the freezer))) But the result is always pleasing.

Persuaded, I will keep the already cooked :)
I just had a period when I marinated in a vacuum, then took it out of the vacuum and baked it in the oven. The result is amazing! :)

Probably there is something psychological: just raw meat in salting calmly I keep it for two weeks, and if it's cooked, I start to freak out in five days.

After all, it's easier to prepare a few pieces, and then cook as needed

I prefer the opposite. Cook a lot at once, store them in a vacuum right in those bags, and then open and fry them with a construction hairdryer (I highly recommend them, it guarantees the absence of charring) as needed.

In winter I store it in a thermobox on the terrace, in summer - in the refrigerator for a week, then what remains, just in case, I transfer it to the freezer.

Tell me, I want a small chicken breast for Olivier sous. Will 20 minutes be enough?

I cook chicken fillet for 1 hour and 20 minutes. The pieces are small too.

[Svetlana]

Svetlana, And the temperature?

[Ludmila]

Ludmila, in the first post of the topic there is a plate, on it it is easier to navigate the temperature and cooking time, depending on the thickness of the piece.
Don't risk it.

Tell me, I want a small chicken breast for Olivier sous. Will 20 minutes be enough?

Ilya Lazerson has a wonderful recipe for making juicy chicken breast. I often do this for salads and sandwiches. Wrap the chicken breast in foil with "candy", put it in boiling water and cook for 5 minutes, then close the pan with a lid and leave for 40 minutes. After 40 minutes we take the "candy" out of the water, free it from the foil and use it as we want.

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True, this is not sous-vid

Save people! I have a "creative" crisis. It is impossible to vacuum the beef brisket in any way (I pumped Worcester sauce with a syringe, but a little). I start pumping, the liquid is already going into the chamber, but still there are a couple of large air bubbles, I have embroidered the bag three times. No forces. Score? Or redo with some tricks?
I am always ready to score, but I'm afraid it might affect the result.

[Nata]

Nata, and if you hang a bag of meat, well, so that it does not lie on the table, but hangs and so evacuate. And as the liquid went, immediately press the seal,

a couple of large air bubbles still remain

It seems to me that this will not affect the result, the main thing is to solder the package properly.

And the temperature?

63 degrees

and if you hang a bag of meat

Yes, she was banished for everyone. The liquid and the piece of meat itself prevents air from escaping from the lower corners, it seems to get stuck there. No matter how she helped with her hands, "Danila's stone flower does not come out."
From ideas only - to freeze, so that the liquid grasps. But I feel like a shitty idea. Firstly, the salty liquid, and secondly, I am afraid to miss and freeze the whole piece.

[Nata]

Nata, it’s probably late, but if you put it in a bag or wrap a film, and then vacuum it?

[Arka]

Arka, Nata, one of the girls suggested, put a paper towel with a folded or twisted strip near the sealing point. The juice will be absorbed into it. Now I do so, it helps me great.

My approach to wet vacuuming with a blunt apparatus:
1. The vacuumator is cheap, if suddenly something is not a pity (suddenly it hasn’t been there yet)
2. Even in cheap ones there are trays, where liquids can drain, even a teaspoon will fit.
3. Put the bag on the table, position the edges so that the liquid flows into the tray, and not onto the pump tubes.
4. Clamp and start the process.
5. Lift the device so that the package hangs - air bubbles run upward.
6. When the liquid begins to rise upward, we squeeze the edge of the apparatus, which starts sealing. Actually, without such a kick, my vacuum apparatus will not even begin to seal a dry product - so the movement is quite familiar.
7. After soldering, wipe the drops that have fallen into the tray of the apparatus with a napkin.
8. I also wipe the open part of the bag with a napkin - those a couple of centimeters to the sealing point. Then I write something there with a marker (like "neck, Provencal herbs") and re-seal the edge. I have a dozen different semi-finished or ready-made products can lie in the refrigerator - it's convenient when they are labeled.

Personal opinion - a little of the remaining air will not hurt anything. A lot of air will force you to submerge the package with whatever means. Too much air? I don't know, I can't.