Su-Vid and all the subtleties of technology

Thank you! Resolved, I'll be shocked on the street!

throw the shock therapy bag in the snow,

Thanks for the idea!!! I will also throw it out on the loggia!

[Lerusenchik]

Lerusenchik

I will throw the shock therapy bag in the snow, I will be shocked outdoors!

Make sure that others do not see. Including animals and birds.
Don't go far from the bag ...

[Iskatel-X]

Iskatel-X, we have a private house and SUCH FOURTHS that a cat does not even risk it, goes around!

Girls, I had beef in brine with nitrite for a week. Then a cartoon for 6 hours at 65 gr. now thrown out on the balcony for the night. Now in doubt ...... Did I do everything right or not?

Girls, I had beef in brine with nitrite for a week. Then a cartoon for 6 hours at 65 gr. now thrown out on the balcony for the night. Now in doubt ...... Did I do everything right or not?

Do not worry ... firstly, the beef has salted in a week ... and, secondly, you cooked it ... it will cool down now ... then put it in the refrigerator so that the meat is ripe ... you can remove it from the bag, remove it moisture, roll in spices ... I would do exactly that ... but I won't cook today's beef, I have other plans for it)))

for shock therapy in the snow, will it replace cold water?

I did that .. cool cool, and then brought ice crusts into the house (the icy rain passed), put them on a piece of meat in the sink - and left it until completely defrosted!
In an hour and a half, another meat will be ready - I will do the same - first on the street, then I will bring it into the house with snow.

Do not worry ... firstly, the beef has salted in a week ... and, secondly, you cooked it ... it will cool down now ... then put it in the refrigerator so that the meat is ripe ... you can remove it from the bag, remove it moisture, roll in spices ... I would do exactly that ... but I won't cook today's beef, I have other plans for it)))

Alain, why else in spices? I rubbed it with spices before cooking, in vain? It was necessary after, right?

Alain, why else in spices? I rubbed it with spices before cooking, in vain? It was necessary after, right?

Oh, Lenus ... I, on a knurled one, just in salt solution, in nitrite salt ... without spices .. and then roll the hot meat in spices ... and don't smoke in spices ... because I'm losing the bouquet (( ((so everything later, so that it was more fragrant))))

They unsealed the meat and cut it, they said to the children: "It's very tasty!" I took a picture, I'll show you a little later, I want to know what our specialists will say.

They unsealed the meat and cut it, they said to the children: "It's very tasty!" I took a picture, I'll show you a little later, I want to know what our specialists will say.

Len, so the main specialist has already given his assessment)))))

[Catwoman]

Catwoman, Lena, we are waiting for a photo !!!

Mash, I inserted pictures in the previous post, look. I'm waiting.

I subscribe to Temka.

[Catwoman]

Catwoman, Lena, well it turned out super!

[Masinen]

Masinen, poked a piece of meat with a sharp knife so that it was completely salted, now I want to make pork. I also bought a sausage syringe here ...

By the way, the mench has a syringe for injecting brine into Chibovsky meat, which is also a good thing)

Mash, won't a simple syringe work?

I think it will, only a large one with a thick needle.

I must try it next time, I liked doing it with a wet ambassador, the meat is evenly salted.

They unsealed the meat and cut it, they said to the children: "It's so delicious!", I'm waiting for my husband when he comes and delivers a verdict. I took a picture, I'll show you a little later, I want to know what our specialists will say.

Wow! Len, I'm lying under the table !. extraordinary beauty !. husband approved?

[AlenKa]

AlenKais it really ok? Almost the entire piece has already been capitalized. Yeah,: flowers: approved.

[AlenKa]

AlenKais it really ok? Almost the entire piece has already been capitalized. Yeah,: flowers: approved.

Five plus !. put the second batch)))

Here is my fish

[Gulsine]

Gulsine, I'm always in awe of your photos ... I can only guess how delicious it is ... is it something like salmon / trout or chum salmon / pink salmon?

[Gulsine]

Gulsine, Oh, what a fish !!! Tell me how much and how you cooked, what spices did you add?)

[AlenKa]

AlenKa, thank you very much.
This is a trout (Karelian). I cooked with preliminary soaking of fish in brine, which prevents albumin from crawling out in white flakes

Maria, like nothing special. Soaked, evacuated and at 60 degrees for 20 minutes. Too many degrees, of course, but I was reinsured a little

[Gulsine,]

Gulsine, great fish! The photo is so delicious ...
Did you make brine only with salt or salt + sugar?
It seems to me that using the sous-vide technology, red fish is the most delicious

[Marina]

Marina, I only with salt, no sugar.
Thank you

with preliminary soaking of fish in brine,

I also like that very much, only I also add sugar))) quite a bit

[AlenKa]

AlenKa, I will try next time too

[Ghoul,]

Ghoul,just a little ... a teaspoon)))

[Gulsine]

Gulsine, you have a beautiful fish!

otovila with preliminary soaking of fish in brine, which prevents albumin from crawling out in white flakes

Forgive me, dense tundra ... But what is albumin?

[Galina]

Galina, Thank you!!!
Albumin - a protein that appears in white flakes on the surface of salmon after heat treatment

[Gulsine]

Live and learn ... I saw the squirrel flakes, but I didn't know that they were so beautifully called.
Gulsine, Thank you!!! I will also try to soak in brine.

Good day everyone! Please tell me, maybe someone knows. She made chicken breasts using sous-vide technology. Salt took ordinary and nitrite in half. Has cooled down under cold water. And then they forgot the package on the table for 2.5 days. Can I eat them? Or throw it away right away?

[Olga]

Olga, well, if they interfered with nitrite, then maybe you can, but you open the bag and smell them.
In general, a lot of 2.5 days in the warmth, somehow scary)))

Mash, here I am about that! Botulism doesn't smell! Probably, after all, Vikin

[Olga]

Olga, well, if they interfered with nitrite, then maybe you can, but you open the bag and smell them.
In general, a lot of 2.5 days in the warmth, somehow scary)))

Mash, here I am about that! Botulism doesn't smell! Probably, after all, Vikin

Good day everyone! Please tell me, maybe someone knows. She made chicken breasts using sous-vide technology. Salt took ordinary and nitrite in half. Has cooled down under cold water. And then they forgot the package on the table for 2.5 days. Can I eat them? Or throw it away right away?

well, they were lying in a vacuum ... I would open it, smell it, and if it were niche, I would fry it ... botulism would disappear from boiling, it’s a very smart thing ... I always boil mushrooms when I open it .. and nothing ...
but, in all fairness, there will be no taste left from the sous-visible breast ((((((((((((9

well, they were lying in a vacuum ... I would open it, smell it, and if it were niche, I would fry it ... botulism would disappear from boiling, it’s a very smart thing ... I always boil mushrooms when I open it .. and nothing ...
but, in all fairness, there will be no taste left from the sous-visible breast ((((((((((((9

Well, I also boil mushrooms for reliability. But the breasts ... They're with nitrite ... But you can't fry it. Some byaks are formed there.

Well, I also boil mushrooms for reliability. But the breasts ... They're with nitrite ... But you can't fry it. Some byaks are formed there.

well, do they smell or what? ... if there is no smell, I would boil it, since it was in nitrite ... although I fried after it ... just a lot of byaks will not be assimilated right away ... but is there a smokehouse ?. . can be smoked on hot smoking ...

[AlenKa]

AlenKa, I haven't opened them yet. I just put it in the fridge, I'll deal with them in the evening. Unfortunately, there is no smokehouse.

[AlenKa]

AlenKa, I haven't opened them yet. I just put it in the fridge, I'll deal with them in the evening. Unfortunately, there is no smokehouse.

Ol, when I have doubts, I check everything for scent ... because I won't eat the stink myself ... otherwise I cut it finely ... and with pasta or potatoes, I add sauce ... or in an omelet ... only cut thinly or finely and fry well ...

in general, it seems to me that I read somewhere about testing a vacuum apparatus and vacuumized products ... there they took pork on a hike in the summer and went with it for five days .. and nothing .. they also praised it ... like it became even tastier)))

in general, it seems to me that I read somewhere about testing a vacuum apparatus and vacuumized products ... there they took pork on a hike in the summer and went with it for five days .. and nothing .. they also praised it ... like it became even tastier)))

ABOUT! This is interesting! Then, I think, nothing happened to the breasts ... Boom try

We opened these breasts yesterday. And ..... threw out the Smell unpleasant. So they went bad

[Olga]

Olga, well, because we cook them at a low temperature.
well, it's good that we didn't try to eat it))

[Maria]

Maria, it's good that the second packet was in the refrigerator with the breasts, waiting in the wings for cooking. Yesterday I saw it. , chilled and IMMEDIATELY in the refrigerator All by herself. As soon as you instruct a man, he will definitely do something wrong. This is me about the fact that my husband forgot to take the previous batch with him to the dacha

[Olga]

Olga, well, men are always like that))
Everyone will forget

The smell is unpleasant.

health is more expensive!

Virgin, can sausage be cooked in a vacuum? I didn't fit all the minced meat in my ham, I pushed it into the protein shell. I was going to do it in the oven, but maybe it is still possible in this way, no one cooked?