Su-Vid and all the subtleties of technology

Ilya Lazerson has a wonderful recipe for making juicy chicken breast.

Sveta, thank you. It suits me even better. No need to get the device

Sveta, thank you. It suits me even better. No need to get the device

And you can cook without foil. Very tasty and juicy breast turns out. And the broth is delicious.
The recipe has long been present on our forum.
Cooking juicy boiled chicken fillet

[Taya]

Taya, Thank you. Indeed, even easier

[Dmitriy]

Dmitriy, Natalia, Yaroslavna, I have a problem not with liquid, but with air displacement. The liquid goes into the vacuum apparatus before the remaining air, cat. get stuck in the bottom of the bag, jammed with meat and liquid.
Thank you all for your participation!
I'll try to repack it again. It will not work - well, figs with him!

[Alex100]

I'm also not a supporter of adding chemistry to my own products

Alex100, what do you call chemistry? And why, say, sodium chloride you are not afraid to add, and sodium nitrite is not?

Congratulate me. From the 3rd attempt in a new package without marinade at all (and why is it already? It should have been marinated in 2 days) it did!

[Nata]

Nata, congratulations

Happy New Year to everybody!

I would like to share an interesting experience.
A friend pulled up beef cheeks for me. So I decided to see them for interest.
The meat is very stringy (to put it mildly), it is very lazy to remove these streaks, so I sealed it like this. I didn't cut anything at all.
Approximate sketch: one cheek weighs about 200 grams. For such a cheek there are 4 grams of nitrite, 0.4 grams of pepper, 0.4 ... 0.6 grams of herbs.
I usually add sour berries to beef - cherries or cranberries, so 4 cherries go for one cheek. Halves directly inserted ice cream into the slots. And a piece of butter (you will laugh, but also about 4 grams).
I also soldered it into the refrigerator. I kept it longer, a couple of days - specifically, so that the acid from the berries would work.
Further - suvid, 60 ° С, three hours.
(I threw several pieces at once, as always, one to eat, the rest for later)
I tried it. Tasty and wonderful, but individual veins do not chew well.
I did not take out the rest of the pieces, and left for another day. Then everything was chewed without problems.
Interestingly, the rest of the taste has not changed at all!
Again: 60 ° C, three hours and 60 ° C, twenty seven hours it tastes exactly the same !!! Only the veins have softened.
Next time I will see them for two days, as recommended.
This is not the first time I am convinced that extra time for meat suvid does not harm.

In general, I liked the meat of the cheeks. Stewed with apples and prunes according to a well-known recipe is also great.

Happy New Year!
Ham 4 hours at 63 ° C, thickness ~ 5cm.

Guys, is there anyone online?
Tell me, please - I made a sous-vide barbecue. Worth cooking. The weight of the meat is 800 g. The thickness of the package is about 6 cm. How long will it take to cook at T = 65 * C? I set it, so far, 4 hours ...

[Natasha]

Natasha, so on the first page in the table 250 minutes are indicated with a thickness of 60mm



Natasha, can you tell us more about barbecue?

[Alla]

Alla, I’m still interested in the difference in cooking a whole piece and this kind of jumble of barbecue ... And where to get this information, I don’t know. I started reading the whole topic.

Natasha, can you tell us more about the barbecue?

Allochka, I'll cook it and draw up a recipe. There I will write everything down what and how I did it.

the difference in cooking a whole piece and such a jumble of barbecue type

It seems to me that if the "mishmash" is tight, then there is no difference in cooking time.Time is required for the heat to reach the core of the meat, the thermal conductivity of the piece and the "mash" in the absence of stirring can be considered the same.
My experience - I cooked a lazy roll, cut the chicken and turkey into 1cm X 1cm strips and stacked them in a checkerboard pattern. I set the time in accordance with the thickness of the dial. Everything worked out.
And, finally, at a stable sous-vide temperature, extra hours of cooking, for my taste, will do nothing wrong - so if in doubt (and time permits) just throw in an hour or two ...

People, explain to me, pliz, what affects the power of various submersible suvidnits? It is from 800W to 1300. I am looking at options on Amazon. As the capacity increases, the price increases. If for the volume of heated water, I need small portions. If the speed of heating water is also a dubious advantage.

[Anna1957]

Anna1957, you need to figure out first of all what the power is spent on.
1. For heating water from the initial temperature to the required one. There is a direct relationship - cold water will heat up to 60 ° C one and a half times faster.
However, if you pour 55-60 ° С at once, the difference will become vanishingly small.
2. To heat the food to the desired temperature. Here the power of the apparatus acts in an indirect way. The product heats up from the water, the water cools down, the device compensates for the cooling down of the water.
It is lazy to count kilocalories and joules - but there is confidence that 800 watts are significantly excessive for this. That is, 300 watts for the eyes would be enough.
3. To compensate for heat losses into the environment - through the walls, bottom and cover. Thermal insulation helps.
I'll let you know right away that I have a 11-liter pan, it is installed on the electric stove with 1000 W through the regulator. There is no thermal insulation at all. Estimated maintenance of the temperature is carried out by turning on the tile for 1-2 seconds out of 20. That is, 5-10% of the power. That is, 100 W is enough "for the eyes"

Conclusion. Used wisely, the difference between 800 and 1300 watts will go unnoticed.

[vdv]

vdv, thanks for such a thoughtful approach). This confirms my vague doubts.

I did not bother buying expensive suvid. Built it myself. Look on YouTube
video-suvid for three kopecks. I have exactly the same. Works great. I make it big
saucepan.

[Gayane Atabekova]

Gayane Atabekova, thanks, but I'm never Samodelkin, unfortunately. Now I use Shteba for this purpose. It's just that there is a one-time opportunity to get from Amazon from Germany - I want to use it.

[Anna1957]

Anna1957, Anna, good luck.

I ask for help: there is a pork loin steak on the bone, 2 cm thick, a layer of bacon is also 2 cm thick.
Confuses the bone, will 3 hours at 64 degrees be enough?
Or let him swim for 4 hours?

Tanyuskin, you can't gnaw a bone)) put 3.5 and calm down))
although imha and 3 is enough

[eye]

eye, Tanya, I cooked a loin with ribs for 3 hours at 70g. It didn't boil a little under the ribs. Therefore, I cut off the ribs with a small amount of meat and cook separately. Then I smoke everything in a smokehouse with a water seal. And the ham is beautifully sliced ​​and the ribs can be nibbled.

[Katko]

Katko, Gayane Atabekova, Thank you so much!

People, explain to me, pliz, what affects the power of various submersible suvidnits? It is from 800W to 1300.

On Anova they wrote that the more power, the more product you can cook at a time.
That is, at a power of 900 W, there are 12 servings, and at 750 -8 (?) I don’t remember exactly, but less than 12.

In my personal experience with a homemade suvidnitsa (maximum working capacity 3.4 kg of meat), after entering the main mode and manually setting the minimum possible power of 200 watts (two spirals in series), the automatic operation then independently goes on a duty cycle of 7-8. That is, the duration of the turning on of the spirals to the duration of the pause is related as 1: 6 - 1: 7. The period-averaged power consumption is ~ 30 W.
In short - don't worry about this question. Only the speed of reaching the mode depends on the maximum power.

How long will it take to prepare pork sausages with a diameter of 3-4 cm? I cook in a slow cooker, in a vacuum. I just put it on and I hope that someone will have time to answer me so that I can reduce the time on the timer. The temperature was set to 70 * С

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, I'm cooking in the oven. The final temperature inside the sausage should be 72g.



In a souvid, the ham, when boiled in a pot, at 70 g, is ready in 3 hours. But there are pieces of 10 cm.

[Gayane]

Gayane, the option with measuring the internal temperature does not suit me, the sausages are sealed in a vacuum bag.
I don’t know. I filled it with cold water and set it for 4 hours, 70 * С. Reflections such - while the water heats up to working, it is at least, probably 30 minutes. Well, there remains 3.5 hours. So I think I can lower the temperature, if I'll do it for so long ... I still don't understand the ratio of time and temperature, how much is needed for cooking.

In a souvid, the ham, when boiled in a pot, at 70 g, is ready in 3 hours. But there are pieces of 10 cm.

Yeah, so the time can be safely subtracted by 1.5 hours. (probably))

Natasha, when the water reaches 70 grams, cook for 2 hours. Then take out and measure the pace. inside. If not enough, vacuum again and boil some more. There is no other way. Ours cook everything in the oven.
At 60 g to 45 inside
at 85 to 60 inside
at 80 with steam (baking sheet with boiling water on the bottom) up to 72 inside.

At 60 g to 45 inside
at 85 to 60 inside
at 80 with steam (baking sheet with boiling water on the bottom) up to 72 inside.

I know about the oven.

Natasha, my advice is probably of little use, but I wanted to at least morally somehow support. Good luck.

I will hold it hot for 2.5 hours. I hope that's enough))

Natasha, my advice is probably of little use, but I wanted to at least morally somehow support. Good luck.

What are you, Gayane, even approximate reasoning gives in some sense peace that you were not abandoned without help. Thank you for looking at my question and participating in the solution process.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, put boldly 80, Pasha recommends so, but in time, look at his forum for sure

bet boldly 80

This is in the oven at Pakat 80, but for sous-vide, it seems to me too much))

[Natasha]

Natasha, I made sausages for frying in a multicooker at 80 degrees, though not in a vacuum, I stuck a probe into one of the

That sausages for frying, and then sous-vide. High temperatures are undesirable here - if I understand the essence of sous vide correctly.

Py-sy: The sausages were cooked - 30 minutes for heating + over 2 hours. The results are simply amazing. I am very pleased with the result.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, how great. I'm glad it worked out.

[Gayane]

I'm glad it worked out.

Gayane, Thank you))

Sausages were made with nitrite. For two days the prepared minced meat "matured" in the refrigerator. Then I stuffed it into my womb. I liked the look and taste very much.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Still would. Homemade sausage is a thing. I made sausages yesterday. I put a mixture for sausages, a curing mixture, GOST FS1 and, at my own peril and risk, added black pepper, hot red, coriander, a pinch of nutmeg and 2 cloves of garlic. I forgot to put milk powder. It turned out very tasty. Next time I'll put in more spices. I put it in boiling water twice for 15 minutes. The sausages were ready.

But the sous-vide technique impressed me a lot. We will continue to cook.

Girls, my daughter brought 2 packages of miratorg - a 1.2kg ham (the second one is almost the same in weight) already sealed with spices, how much should you put in time and temperature?
I'll see you in the headquarters 6L.
The pieces are approximately 6x15x20cm. I thought 65 * / 10 hours, is it enough or add time, 12 hours?
And another moment - can you see one piece or can you charge 2 of them together?
So far, I just started reading the thread ...
I wanted to put it right away, so the second piece does not rest

[Marina]

Marina... Good. You can even 8 hours.But less is probably not worth it. Still 6 cm ...

[Countryman]

Countryman, thanks put 65 * / 10 hours, here I go, look for now. ..
Even today I put beef liver (chilled, 2.5 kg in total, cut into slices, 7 bags came out, thickness about 3-4 cm, set 63 * / 2.5 hours, taking into account cold water, is already in the refrigerator. Questions about time and temperature - what do you think? The liver itself turned white (beige, but the juice turned red)

[Marina]

Marina, in my experience since 2015, meat according to Su's technology is such a thing that it is difficult to spoil with an excess of cooking time. And therefore it is safer to sort out than not to get it. I usually focus on 6-8, and if the loin is thick, cut in the direction of the ribs (8-10 cm), then 9 hours. I spend the least time on chicken breast 4.5 - 5 hours. I cook with a dressing for 2.5. -3.3 (no longer included) kg, every 3-4 weeks.
I usually set the temperature for meat to 63-65C, I did not notice much difference between them. So far I only made fish once, somehow it didn’t really come.

[Countryman]

CountrymanKonstantin, thank you very much, I still have an open question about the liver.
In general, offal (liver, heart, although the liver is more tender, and the heart is the same muscle) is considered as meat?
She saw the liver for 2.5 hours at 63 *. Despite the fact that the largest thickness of the piece was 4 cm.After a night in the refrigerator, the liver itself is beige in color with the red juice that stood out so decently, but the smell is good, there is a small pink in the middle on the cut, it tastes like a delicate pate, completely ready, but, the difference in taste from the pate, I would like to dilute with butter, too, for me, a concentrated taste. But if you spread it on a sandwich, it will probably be the same, As for the second with a side dish - too soft. She cut it with a knife, as if cutting soft cottage cheese from a pack. I poured the juice, doused it with boiling water. The little dog was very appreciated.
I want to repeat with minced liver meat to get something like sausage.

[Marina]

Marina, never tasted the liver. I made chicken hearts - the usual standard technology went off with a bang. Here at HP there is about Su a view for pork and beef. I just don't remember where. I can't give a direct link.

[Countryman]

Countryman, Thank you

I (like many) use vacuum bags several times. Usually up to four, then they become very short and it is difficult to pump them out.
And here's the last highlight. For very small packages. In the picture, tangerine is brewed in it for testing.

The bag was welded on a standard vacuum in a standard way, but only without pumping out the air. At the same time, it is welded to the very edge.
Next, a homemade vacuum pump was made from a 100 ml syringe. How to do it, accidentally spied on YouTube
There was only one problem - to prevent the return of air through the hole punctured in the wall of the bag with a syringe needle. It was solved in the following way. When preparing the package, even before placing the tangerine in it, a piece of elastic is placed there (you can use an eraser, you can use any cut thicker than 2-3 mm) stuck inside the package on double-sided tape. There he is visible in the picture - a square over a tangerine. We pierce with a needle through this rubber "sandwich" and pump out. Then we remove the needle, the air does not pass.
Like this.
Sorry if you think that the method I described is not the topic here.

[Countryman]

Countryman, Konstantin, what a fine fellow, I definitely need this

[Konstantin]

Konstantin, and I cut small packages, connect 2 and seal larger. I only weld the seams twice, for a guarantee. I have kaso100, so it turns out there are already 4 of them.