Su-Vid and all the subtleties of technology

[Fotina]

Fotina, Svetlana, yeah, they are not allowed here with herring
Apparently carbonade)) I'm not strong in these names) the shryushka part with ribs, I cut them off and baked them, and this kusman with meat, three more with layers and thinner, they have not yet been unpacked, then I will show



Shtebovich, you know how, Valera, to seduce

In foreign stores, blanks for suvids are already in stock:
🔗
🔗

[Larissa]

LarissaI think it's still better when the source materials go through our own hands.
That's why we are all here and organized.

Please tell me how to correctly calculate the cooking time for something large in a suvid? For example, if I want to cook a whole chicken, it does not have any specific thickness, only weight. And how to be? Thank you.

the chicken is hollow inside, the thickest place is the breast, so count the thickness in the place of the breast.

The other day, a chef was visiting on a health program and said that there is such a cooking method as Sousvid, but there it is necessary to maintain a certain temperature during cooking, but after all, no housewife will bother with this, so cook in a saucepan on a slow fire, these are his words, apparently he does not know about our Bread Maker

Colleagues, please help me understand two nuances of the technology.

First. There are a number of suvid devices that have their own temperature probe. But we usually cook at the temperature that we want to reach in the end - then the temperature probe is obviously meaningless. And in what cases may you need to cook at a higher temperature and catch with the help of a temperature probe the achievement of the desired temperature inside the piece? Or is it only needed so as not to guess over time? But after all, it is already, plus or minus, known ...

And the second question. Any desired temperature inside the piece is reached in 3-5-7 hours. But after all, some recipes say that you need to keep it for several days. The temperature inside the piece will not change anymore. But what, the meat softens simply because it is kept at a given temperature for a long time, in fact? Thank you.

[Konstantin]

That's why we are all here and organized

Konstantin, then we are here, otherwise they are there: if I am with a friend, and a bear without a friend ...

[Cipollino]

Cipollino, Cipollino,

Colleagues, please help me understand two nuances of the technology.

Watch the video and you will understand everything.

Good evening. I've been doing suvid for about a year - I made about 100 kg. But this is the first time.
Beef, marinated for a week, salt 20 g / kg of meat, 50/50 with nitrite. Mode 63/6.
I made the meat in April, put it in the refrigerator, I saw the swollen bags only today, that is, the maximum week they were swollen. There are only 2 of these from this batch, and I made about 30 packages.
Who had this? what is it? I hope not botula
throw it out? or boil for 10 minutes to kill the vegetative form?

Bloating is a clear sign that bacteria are inside the bag. The bacteria feed on the contents of the bag and produce gas. Since this gas cannot escape from the sealed package, it accumulates in the bag and causes it to swell.

I would not risk using it.

[Andrei]

Andrei, .

Meat made in April

Andrey, can you keep meat in the refrigerator for so long? I thought max 1-2 weeks ..

Andrey, can you keep meat in the refrigerator for so long?

what will happen to him? meat is pasteurized, without air access, stored at a low temperature.
I had a moose in the refrigerator for 8 months - and like new

Now, for the experiment, I took out 3 bags of meat from different batches from the refrigerator - I watch them ...

[Andrei]

Andrei, Andrey, thanks, but I seem to have read here that they don't keep it for so long, in vac. in store packages the shelf life is short.

vac. packaging of store

there is a different process - they just vacuum fresh meat (and basically not the first freshness ...), but in our case, the meat is pasteurized, that is, the vegetative part of microorganisms must be neutralized

[Andrei]

in our case, the meat is pasteurized, that is, the vegetative part of microorganisms must be neutralized

Andrei, you are a risky guy! Spores of Clostridium botulinum survive well with this treatment and, if stored for a long time in a vacuum, can begin to develop and accumulate toxins. Of course, storage in the refrigerator slows down this process, but does not stop it.
Still, it seems to me that it is dangerous to store such products for months, especially since the bloating of the packaging does not always occur. And the taste is indistinguishable.
Either you need to boil or fry the product before use.

Spores of Clostridium botulinum survive well with this treatment and, if stored for a long time in a vacuum, can begin to develop and accumulate toxins.

Svetlana, we eat these disputes all the time and it is clear that the suvid technology does not kill them, that is, they are theoretically in any product, but whether they will emit a toxin or not - only they understand ... the main thing is not to scare them too much)

Or you need to boil or fry the product before use

I kind of wrote it

boil for 10 minutes to kill the vegetative form?

or boil for 10 minutes to kill the vegetative form?

With botulism, it is not the vegetative form that is dangerous (it dies in our stomach from acidity), but the toxins that could accumulate during storage. They are destroyed by prolonged boiling or frying, 10 minutes is not enough, we are talking, as far as I remember, about 30 minutes at 100 degrees.

but will they emit toxin or not - only they understand

In the conditions in which your meat is stored, they may well. There is no oxygen access, and a high concentration of salt, sugar or acid is also not observed. The humidity is sufficient. Nitrite, of course, is not a very pleasant thing for them, but it decomposes over time. Temperatures above 3 degrees mean nothing prevents the spores from developing and producing toxin.
Of course, you are the boss in your kitchen and no one can tell you, but if you were lucky up to a certain point, this does not mean that it will always be so. And botulism is a serious enough disease not to rely on eternal luck.

[SvetaI]

SvetaI, Svetlana and the main question was:

Who had this? what is it?

10 minutes is not enough, as far as I remember, we are talking about 30 minutes at 100 degrees

as far as I remember, -10 minutes is enough to kill the vegetation, and 30 minutes or more - it seems to depend on the size of the piece, so that the critical temperature reaches the center of the piece for the right time

10 minutes is enough to kill the vegetation,

The point is not to kill the vegetation, but to destroy the toxin, if any. Toxins are destroyed by temperature, but not as quickly as live bacteria.
However, the question really was not about that. I do not store the suvid for such a long time and have never brought the packaging to bloat. So on your main question I can't say anything

so on your main question I can't say anything

understandable .... let's wait, maybe someone had this and tell you what it is ...

but I know about botula quite well, since I have been doing stew for more than 5 years, but the suvid is a new beast for me, and there is not much experience ... a little over a year ... or two years ...

I don't keep it that long either. Two weeks, maximum three, meat after all.