Su-Vid and all the subtleties of technology

is there moisture, typical for ham?

Not really, my meat was initially dry. But in a suvidnitsa it turned out much better than in a pressure cooker or just in a saucepan, but it's not worth talking about an airfryer and an oven

How many hours did you hold? 6 as planned?

She put it on for 6 hours, then she cooled down in the suvidnitsa until morning.
I vacuumed the ham.

Mash, pork with blood is absolutely not acceptable to me. I am confused by the fact that I cannot understand whether it is blood! and if not blood, then what? just why is there still blood?

Liz, this is definitely not blood! There can be no blood with such a long preparation.
In meat, protein curdles at 42 grams.
Most likely, the meat was syrupy with liquid, so it gave you such a result.
You open it, damn it burnt and look !! And then through the package you won't understand anything at all !!

Girls, urgently advise! I cooked pork sous vide, 2 pieces 6-7 cm thick, loin, at night it stood for 8 hours, 65 C. I already put it in the refrigerator. It's enough? And now toya opened the collection of recipes, which came with Shteba, and gasped - there 12-20 hours the time for meat is scheduled !!!

Girls, about the "blood" in meat, I found this. This is myoglobin, not blood.

I cooked a turkey fillet, 4 hours / 65 g, and so, the liquid extracted from the meat was also pink, but the meat was absolutely ready!

Cooked beef https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=334205.0 and so https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=305150.0
so I think it will be enough for pork!

[Bird titmouse]

Bird titmouse, I hope you will like it!

[Bird titmouse]

Bird titmouse, and in my plate for meat with a thickness of 6 mm, cook for 250 minutes, so everything is fine with you. And Baldvin has prescribed 4.5 hours. So what is the result?

[Vaneska]

Vaneska, yes, there is a table in the instructions too, but it says "minimum", and this recipe book, with "stingray wings", there is soooo time for meat - 20 hours each!

I don’t know what happened, it’s in the bag for dinner.

Who is Baldwin? And where to read?

[Bird titmouse]

Bird titmouse, he has his own site with a bunch of tables, graphs and tips, information is a lot, but unfortunately in English, so you have to read through a translator, and his video is full on the net. google Douglas Baldwin

Girls! Take a big thank you from my girlfriend! After tasting "my" meat, I came to visit with "my". We improved the technology with the help of bags with a Zip-Lock lock. True, the packages are a little too big, but there were no others on sale nearby. We also took care of sterility. The meat was lightly wrapped in one layer of cling film. And the nozzle from the vacuum cleaner was thoroughly washed, dipped in boiling water and treated with alcohol. Here is the result. The vacuum turned out! Not even the sauce ran out.

The meat was lightly wrapped in one layer of cling film. And the nozzle from the vacuum cleaner was thoroughly washed, dipped in boiling water and treated with alcohol.

I, too, "reached" the same improved technology with cling film, baking bags and a vacuum cleaner: I have already cooked chicken and turkey fillets several times - the result is always simply amazing! It is very difficult to surprise my mom with all sorts of culinary tricks, but in this case, her amazement knew no bounds.

Masha (Masinen), thank you so much for introducing us to sous vide technology.

[plasmo4ka]

Well!! We are Russians and Ukrainians, in general Slavs, we will adapt everything !! Even vacuum cleaners were used !!
plasmo4ka, I'm glad that you liked to cook meat like that)
Sveta, well, now the rumor about Meat in Suvid will continue to spread))

Well yes! With special equipment, everyone can do it. But try, like Sveta, without anything at all ...

[Vaneska]

Vaneska, thanks, I will definitely read it!

I agree with the girls Masinen, so appetizingly painted about the sous-vide that it becomes easier to decide on the purchase of equipment

Today we tried chicken breast with sous vide herbs. She was super tender, not tough, but not juicy. I overexposed it, right? 65 From 8 o'clock.

[Vaneska]

Vaneska, thanks, I will definitely read it!

I agree with the girls Masinen, so appetizingly painted about the sous-vide that it becomes easier to decide on the purchase of equipment

Today we tried chicken breast with sous vide herbs. She was super tender, not tough, but not juicy. I overexposed it, right? 65 From 8 o'clock.

Of course they overexposed. 8 ocloc'k!!! Girls, why so many?

[Tanyulya]

Tanyulya, because of fear!!! the first time I did it, and even here they wrote about blood in meat, so I was reinsured. I am wagging! How much was needed? 3-4 hours?

[Tanyulya]

Tanyulya, because of fear!!! the first time I did it, and even here they wrote about blood in meat, so I was reinsured. I am wagging! How much was needed? 3-4 hours?

Depends on the thickness of the piece. In different tables in different ways, but on average, meat fillet in the region of 63-65 degrees, for a piece of 10 mm 20 minutes, 20 mm-60 minutes.
I cooked a thin breast, cooked for 25-30 minutes. My husband really liked it.
If you are afraid of quick cooking, then no more than 2 hours 1-2 files, they are not thick.

Light, without anything at all ..

Check mark! I have a Brandik smokehouse! With good wrapping, it keeps the temperature perfectly! After 2.5 hours, the heat loss was 1 degree.

Depends on the thickness of the piece. In different tables in different ways, but on average, meat fillet in the region of 63-65 degrees, for a piece of 10 mm 20 minutes, 20 mm-60 minutes. I cooked a thin breast, cooked for 25-30 minutes. My husband really liked it. If you are afraid of quick cooking, then no more than 2 hours 1-2 files, they are not thick. More details: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=309508.0

Tanya, did I understand correctly, no more than an hour ??

Tanya, did I understand correctly, no more than an hour ??

If you are afraid of salmonel, do an hour 2. But I do less, I don't really like overcooked foods, my husband loves the same on the edge. I make pork longer, for sure ... it's 6-8 hours. Chicken fillet made a maximum of 1 hour 20 minutes, there were fillets from two breasts.
I repeat this is purely my perception. I made fish (steaks) for 40 minutes, a lot for me, it was rather dry.

If you are afraid of salmonel, do an hour 2. But I do less, I don't really like overcooked foods, my husband loves the same on the edge. I make pork longer, for sure ... it's 6-8 hours. Chicken fillet made a maximum of 1 hour 20 minutes, there were fillets from two breasts. I repeat this is purely my perception. I made fish (steaks) for 40 minutes, a lot for me, it was rather dry. More details: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=309508.0

Great! Next time I'll do it for 2 hours, I'll see it to taste. I did pork today, 8 o'clock, well, maybe at least it will turn out juicy. And beef? And meat rolls weighing 1-1.5 kg?

Sveta, well, now the rumor about Meat in Suvid will continue to spread))

Let it not crawl but fly! My friend said: I will change my status in contact and classmates to ------ After buying a tender and having tasted the meat using the sous-vid technology, I will tell everyone whose meat I have ever praised. I LIED you!

Liza! What about the meat there?

Here, girls, and happened to me in the same situation as Lisa! I am in shock, making many times rolls of the SuVid type and the time is always the same 6-8 hours, depending on the thickness! So here is my explanation and conclusions:
I bought meat in OKEY and vowed not to buy it there anymore, but the situation so happened that I bought - the pulp of a turkey thigh and a thigh of beef, about 1.5 kg each. I make a turkey roll after soaking it in brine for a day. I spike the meat with pistachios and put it on 65 grams for 8 hours (I also put beef on it). So even at the first stage - when I pushed it out of the split, it seemed to me that the brine was somehow not that, foaming slightly, well, I think, okay, I rinsed the meat and went on to work! And so the meat stood for 8 hours on the program and 2 until it pulled out.When she pulled it out from me - the shock was red and I immediately remembered Liza! I decided that I would give him shock therapy and put him in the fridge while I was getting my thoughts together! So this morning I took it out, unpacked it and what did I see. A red liquid formed in jelly, but it does not look like Blood !!! Her color is more transparent cherry! I rinsed the meat so that it would be more pleasant to hold it in my hands and eat it, if everything is OK inside! Cut and the meat inside is ABSOLUTELY ready, the color of the cooked meat !!! The meat was 100% ready! I cut it, ate it - delicious, but not as juicy as the past times! Conclusion - The meat was stuffed with some kind of solution !!! DO NOT BUY MEAT at OKEY !!! Now I won't buy it there either!

I'll post the photo a little later!

Here, as promised, a photo of the wrong meat:

this is after the brine


this is after 8 hours at a temperature of 65 g


this is after chilling in the refrigerator



but it stood for 10 minutes on the table - I threw it away, as it changed color from the normal type of boiled meat to pink windy


Such an unsuccessful attempt to make delicious food! Moreover, after cooking, the roll turned out to be suspiciously a lot of water (broth), this has never happened before, usually no more than 200 ml, but here it is more, you can see it by eye, but I did not measure it with a glass. Even after cutting the meat, after a while a pink color appears, so ugly and windy.

I also want to say that the beef is also unsightly
The piece is not large, but there is a lot of liquid, you can't see the meat!

before after

Marina, this is clearly a dye in meat. And they also nailed it for weight. It's good that you warned where you can't buy meat. It's scary to eat this, and even more so to give a child

I don’t know How there are other OKEY, but the one that goes along the Moscow-Vladimir highway -... is 53 km of the Moscow Ring Road - the meat is clearly disgusting! But something tells me the situation in other OKEY is the same!

God, what a nightmare! Probably, Lisa faced exactly this problem! Horror, discarded money. Marinka, well done for warning! They would put this meat on their heads!

It is clearly seen that the photo is not blood !!! Blood clots at this temperature! I was surprised that the liquid was always ready at the same time, the liquid remained red !!!
Although, not yet knowing the sad result with SuVid, I cooked a piece of beef in SV - there this color disappeared and the broth looks quite original and natural! But such a delicate technology showed that in fact meat is yyyyyy .....! It is designed for this, because meat is mainly cooked at high temperatures, more than 100 grams!

I don’t know How there are other OKEY, but the one that goes along the Moscow-Vladimir highway -... is 53 km of the Moscow Ring Road - the meat is clearly disgusting! But something tells me the situation in other OKEY is the same!

Therefore, I am very scrupulous about the choice and purchase of meat I buy only in the market from my trusted butcher, only fresh, or in SPAR, too, only fresh, where you can see the cutting of meat behind the glass and you already know the sellers. They will always show a piece close up and even give a sniff. It is relatively a little more expensive, but the quality will certainly be. And I noticed that the prices for meat on the market (fresh meat) and in SPAR are not so different, they fluctuate back and forth, but do not go off scale.

And I never buy a pig in a poke - vacuum packed meat, especially with additives and spices. An exception, I buy checked packages with quails with a fresh date of packing.

And another tip, if you can call it that:
- always look at the date of packaging of meat and the date of the end of use, it is always on the branded packaging with meat.
- beware of packages, if the store glues its own label to the branded packaging, and closing the label with the date of the supplier itself.
- turn the packaging and the tray with meat in your hands, tilt it sideways - if light red water flows down the packaging below, and flows freely (and not like dark and viscous blood), then the meat was opened, washed with water and re-packed - I have never take.
- meat, chickens should lie in a tray on a substrate, and there should be no signs of flowing red water!
- the meat should have a beautiful, fresh, natural appearance and color, without dark spots on the surface and between pieces.

Here, something like this My belly is more expensive than feeding sellers at my own expense buying low-quality meat - I do this

[Admin]

Admin, for so many years I have been buying meat, well, I have never seen such an outrage! And all the time I look carefully, but here you have to get there! Yes, the same finger poked - checked for the presence of a rapidly recovering fossa!

Girls, how important is keeping the temperature? Why exactly at 60-65 *, and not at 80 *, for example? Well, get ready faster, think?

[RybkA]

RybkA, The meat will be slightly drier than at a lower temperature!

Especially yesterday I bought beef, Radish pretended to be sous. There was something a little red in the juice, although I took village meat.
It was the first time I made beef sous.

[Tatyana]

Especially yesterday I bought beef. Radish made a sous look.

Tatyana, and what is beef Radish?

[Galina]

Galina, this is Tanya's doggie)))

I also "reached" the same improved technology with cling film, baking bags and a vacuum cleaner

Girls, what kind of inventors are you? Thank you for the idea - both bags and a vacuum cleaner are available, now I'm going to buy some meat)) And ... let's get started

[Tatyana]

Tatyana, and what is beef Radish?

Galina, I didn't put a comma .... and Redik is my dog.

Girls! Tell me please! What can you add to the minced ham for the bunch? Not gelatin. I want my husband to try a piece. And gelatin is like poison to him.

chicken, finely chopped chicken skin especially from the legs

for example, I have ham https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=310569.0, I added gelatin because we love it, but in this case it was possible not to add.

It is clearly seen that the photo is not blood !!! Blood clots at this temperature! I was surprised that the liquid was always ready at the same time, the liquid remained red !!!
Although, not yet knowing the sad result with SuVid, I cooked a piece of beef in SV - there this color disappeared and the broth looks quite original and natural! But such a delicate technology showed that in fact meat is yyyyyy .....! It is designed for this, because meat is mainly cooked at high temperatures, more than 100 grams!

Or maybe it's myoglobin? I found just such a quote from A. Onegin: "... A reasonable question arises: what is red comes from meat, but not blood? The answer is myoglobin. This protein, which binds oxygen and iron, is found in the muscle tissue of all mammals, and in the blood it does not get into the normal state (unlike its relative hemoglobin.) It is because of myoglobin that juices flowing from undercooked meat have a defiant color, but primarily myoglobin (more precisely, the iron contained in it) is responsible for the color of the meat. ... "

[Ligra]

Ligra, no, no ... This is clearly pumped up meat! I cook rolls in this way many times, but this is the first time! Look at the Color - clearly not natural! After slicing, the meat got windy very quickly and acquired a pink-gray color!

[Marina!]

Marina! I will make chicken (fillet) + pork (cue ball). In pieces. The meat is already pickled. Tk especially not for us skins, legs, red meat, meat, where there is a lot of muscle tissue. It contains a large amount of purines. I ran over the recipes, even looked into the sausage topic. There, they add starch and semolina. I saw a recipe with an egg. Can you rub the cheese? But I really don't want to hammer the meat taste. And the recipe for this ham has been in my bookmarks for a long time!

Thanks for the information!

Powdered milk, as an option!

Although, I make minced meat cutlets at home (beef + chicken fillet, different spices and onions), so I don't add an egg, and the cutlets don't fall apart! I think chicken and pork will work well!

[Mar_k]

Mar_k, I'm just trying to try, so I wonder what it is too.Just read on this topic.

You can also grind part of the meat into minced meat, and part in pieces and mix everything together!