Su-Vid and all the subtleties of technology

[Prank]

Prank, this is who, how he wants)

But for steaks, first a sousse, and then grill and serve)

[Prank]

Prank, this is who, how he wants)

But for steaks, first a sousse, and then grill and serve)

Mash, where is it written and why?
Our uncle cook told us it would be faster to cook and would be more aromatic because of the fried edge.

[Prank]

Prank, well, maybe it's more fragrant for my uncle.

So everyone cooks, first the sousse, and then the roasting.
At the Germans at the firm, they also cooked like this - suvid, and then roasting.
Just read it on the internet.
Roasting is done for beauty, so that there is a golden brown crust, those are the Maillard reaction.
I did this and that, better after grilling.

[Hope]

Hope

grilled a piece on all sides, then put it in a bag, added thyme, crushed garlic and butter, a piece, sealed and set to cook.

When frying, a crust forms. If, then add spices - the meat is soaked worse than without the crust!
And more spices are needed.
At least for these reasons - they are fried at the final stage.
In addition - aesthetics and preferences ...

for testing on built-in technology

Do Ida get that?

Perhaps the main goal where Prank was cooked was to get the most juicy meat. Then the algorithm is correct. We lose a little in aromas and aesthetics, but the juice is sealed inside the piece and does not stand out in the bag when sewing.

[Hope]

HopeWhen frying, a crust forms. If, then add spices - the meat is soaked worse than without the crust!
And more spices are needed.
At least for these reasons - they are fried at the final stage.
In addition - aesthetics and preferences ...
Do Ida get that?

They are invited for work.

Perhaps the main goal where Prank was cooked was to get the most juicy meat. Then the algorithm is correct. We lose a little in aromas and aesthetics, but the juice is sealed inside the piece and does not stand out in the bag when sewing.

Yes, it turned out juicy and it was so medium roast with a pink center.

Prank, well, maybe it's more fragrant for my uncle.

So everyone cooks, first the sousse, and then the roasting.
At the Germans in the company, I also cooked like this - suvid, and then roasting.
Just read it on the internet.
Roasting is done for beauty, so that there is a golden brown crust, those are the Maillard reaction.
I did this and that, better after grilling.

That's interesting, you said how the Germans cooked, thanks.

Dear sous-vids! We need your advice. I did it only once, not everything was successful, because I combined both chicken and beef in one cooking, and the t was too high for beef, as a result, it came out a little dry. But the questions are not about that

1) There are frozen homemade chicken sausages, raw, wrapped in a leaky sleeve for baking.
-How to evacuate: with a sleeve or should it be unrolled?
-Do I need to defrost to sous-vid?
-How long is it time to sew at t 68-69?

2) There is a chilled broiler breast fillet. I don't want to cut, I want to do both lobes entirely.
-How long is it on t 68-69?

3) The plans are to make the longest beef muscle ~ 1kg, the piece is wide, but thin, the thickness of a good steak, 3.5 cm.
How much to do and at what t to get medium (medium cooked with pink juice)?
It seems everything

[Nata]

Nata

How to evacuate: with a sleeve or should it be unrolled?

Expand.
If, "and so it goes" - you can leave.

Do I need to defrost until sous-vid?

Necessarily! Otherwise, the result is unpredictable, or rather, predictable - not in favor of meat / dish.

How much to do and for what t to get

Sous-Vide Meat Thickness Table
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=295694.0

[Iskatel-X]

Iskatel-X, so if you unfold and unfreeze, then the sausages will turn into porridge

[Nata]

Nata, then, do not unfold.
Homemade sausages - usually stuffed into the "skin", I don't remember the correct name.

Aha, if there is a shell, and if not, then "use what is at hand" ...

Girls, what then is the advantage of the suvidnitsa over such kombivarkas? Indeed, in the heating mode, the same temperature setting takes place. Plus here at least the lid closes tightly, and there "walk Vasya" to the heat, in the same place a lid is simply put on top, like in a regular saucepan. Well, the SV-2, as I understand it, has a more accurate heat holding, although in fact it is the same aquarium with heating and a pump for water circulation :) Thank you in advance for your answers.

[torturesru]

torturesru, in suvid devices more accurate temperature sensors.
CB1 is the initial level without circulation and the accuracy of the sensor is about 1 to 2 degrees in error.
SV2 is already a different level of the device, due to the circulation of water and an accurate temperature sensor, the error is 0.5 g, which does not play any role for the technology.
But already exceeding 2-3 grams is a lot.
And of course, the volume and shape of the apparatus itself allows you to cook more food than in a multicooker.
Something like that))

in suvid devices more accurate temperature sensors.

I do not argue with this, but here is an interesting remark from the manufacturer himself

the instruction says that up to 65 degrees a deviation of 1 degree is allowed, at a temperature of 70 or more - up to 2-3 degrees.

And of course, the volume and shape of the apparatus itself allows you to cook more food than in a multicooker.

Well, this is 100% agree.
And ... maybe I'm picking on a little, but to be honest, personally, I would not recommend cooking pork "suvid" - it is believed that "To protect against salmonella contamination, it is recommended to heat food for at least ten minutes at 75 ° C", so cooking at 60 degrees is alarming. Another thing is that with prolonged cooking, the temperature inside a piece of meat will be equal to the surrounding 60+ and at least it will kill parasites. But in general, as I understand it, it is ideal for chicken, beef and other, slightly parasitized, "meats".
Thanks for the answer, I'll try to do this with the cartoon.

the instruction says that up to 65 degrees a deviation of 1 degree is allowed, at a temperature of 70 or more - up to 2-3 degrees.

Yes, this is exactly what it says in the instructions that the higher the temperature, the higher the error.

In general, I talked to the Germans by judging, and they said that an error of 2 grams is already a lot for a suvid product. Those are not the same result.

but to be honest, personally, I would not recommend cooking pork "suvid"

You shouldn't have, chicken is much more dangerous from pork. And all the pork is checked and the patient is not allowed to be sold. But you cannot cure a chicken from salmonellosis, but we all eat and we are all healthy. Therefore, the lower the temperature, the longer the cooking time.
Check out my recipes and the rest https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=201.0, I cooked chicken breast for both 63-65 and 75 gr. The time is different.
I cook pork without problems and everyone is alive, the main thing is to follow the recommendations of the cooking time, and for this there is an approximate table of time and product thickness. And there is also a book with recommendations on cooking times for different meats, but in English.
In general, we have two topics on the subject in this section))
I will transfer our conversation there)
Su-Vid and all the subtleties of technology

and the second topic is specialized on suvid devices

Cu View Steba SV1 / SV2 / SV200 PRO / SV 100PRO (SousVide - cooking in vacuum)

And all the pork is checked and the patient is not allowed to be sold.

Masha, I would not be so sure of that. In the pork we use, hormones are off the charts. Because not one pig will grow in 45 days.

[Natalia K.]

Natalia K., Natashul, well, I'm not talking about hormones))
The chicken is stuffed too.
We are talking about diseases))
Smack

[Masinen]

MasinenManyash and not only chicken, but all the cattle stuffed with all the joy.
Well lang continue the theme about the sores of cattle, I will listen aside.

Well, hormones are not sores, and at whatever temperature the meat is cooked, they won't go anywhere. But echinococcus in pork is a terrible thing. This is an endemic disease in our region. I take only industrial pork for sausage and sous vide, since it undergoes veterinary control, which implies the culling of sick animals.

[Olga]

Olga, in Bosnia, after a pig was slaughtered, then the meat is sent for analysis, if everything is in order, then they already make what is needed from it or freeze it))

And here in Moscow I buy pork in stores, those like you)))

We also have veterinary control on the market, but only God knows how meat is checked there. Therefore, I prefer not to risk it. If you need to fry or boil meat, then I take it from the market, and if I'm going to do sous vide, then it's better to play it safe.

Girls, since I talk to the chief epidemiologist of Russia a couple of times a day, I will say the following - the chicken with modern breeding is so stuffed not only with hormones, but also with antibiotics so that it does not die from food with a high protein content (so that it grows faster), so Salmonella it will not survive very well. And its infection is typical for waterfowl, especially duck. The chicken eggs themselves are usually sold not infected with such flora and all outbreaks are most often associated with not very careful selection of personnel and purchased sanitary passports. True, they prefer not to talk about this, throwing everything on the notorious salmonella penetrated at the stage of eggs or cinnamon.
Pork is more difficult. a pig was originally an animal that carries any parasitic infection. Therefore, the pork should be well heated. Moreover, with our veterinary control in the markets, when everything is decided by the amount paid.

I take only industrial pork for sausage and sous vide, since it undergoes veterinary control, which implies the culling of sick animals.

Personally, I plan beef and chicken for this. The industrial is, in principle, probably good. All the same, an outbreak of a disease from pork from a serious meat processing plant is unlikely to be allowed, it will cost too much, but if it is factory sealed, I would not whitewash the one that is sold in stores by weight either - you know who works there. I went to the "7th Continent" today, all the names and faces, well, very Russian :), in the style of Fatima or Gulnara.

I buy vacuum-packed pork on the Metro.

I buy vacuum-packed pork on the Metro.

Well, I am similar or Miratorg or Butcher's proposal.

Hello dear fans of Su-Vid.
May I come to you?
I read about this technology, I was imbued with ... It was decided to try it practically.
Here is the "test of the pen", so to speak ...
Turkey drumstick.
Marinade:
1) soy sauce (1 ... 1.5 teaspoon)
2) a mixture of peppers.
3) black mustard.
4) provencal herbs.
5) Nitrite salt + rock salt (1/3) Dissolved in boiling water, the brine is cooled, the shin is punctured with a disposable syringe with brine. 15 ... 18 grams per 1 kg of meat.
We evacuate.
We will see 4 hours at a temperature of 58 degrees.
The lower leg was cooled (without removing it from the vacuum bag) in the refrigerator overnight.
Cutting ...

(eh ... but I can't insert a photo / picture ...)
Trying ... enjoying ... I have never tried anything like this in my life. Very tasty, juicy, soft.
Earlier, I would have said - "it does not happen." This happens. Suvid, one word.

[Alexander]

Alexander

eh ... but I can't insert a photo / picture ...

HelpS read it, it's easy ...
Open your profile
My gallery
Georgia
Insert link
You are a man ... business then ...

[Alexander]

Alexander, Here I somehow did not work with a turkey sous-vid. Thanks for the recipe and technology!

[Iskatel-X]

Iskatel-X, Thank you. Understood, I think.
Here are the pictures, "Indian" drumstick

This was the first try. I did it a week ago.
Yesterday I repeated (to "consolidate the material")
Bought a turkey drumstick again.
Soy sauce, pepper mix, black mustard.Salt - also 1/3 nitrite + stone, chopped with a solution.
4 hours was seen at a temperature of 60 degrees. After that, he chilled it, after cooling it, dried it with paper towels, coated it with a thin layer of mustard (from a jar, ready-made), jerked it with ground black pepper, and fried it with a gas burner (it did it on the balcony) until golden brown. The smell is very similar to good quality kebab.
And the taste is incomparable.
The question "how to coat before frying" still needs to be worked out, I feel there is a huge potential here.

Added on Friday 19 Aug 2016 08:09

Alexander, I somehow didn’t get a sous vid with a turkey. Thanks for the recipe and technology!

Mirabel, you are welcome.
Only I don't know exactly how close my recipe is to the optimal one, I showed what happened. Although to please everyone who tried it.
PS. the equipment I have is not Steba. Homemade thermostat based on a Chinese thermostat (programmable), with a submersible (for a glass) boiler for 500 W and a stirrer on a motor from a computer cooler. Keeps the set temperature with an accuracy of 0.4 degrees (the accuracy of maintaining depends on the mixing of water, the more intensive the mixing, the more accurately the temperature is maintained) in a 5-liter thermally insulated container (oval-shaped plastic bucket, pasted over with polyethylene foam).

[aleck]

aleck, Alexander, welcome to the forum!

I wanted to correct you a little)

As for the nitrite salt, if you add it, then you need to give the meat, at least a day or two, to ripen.
If you cook right away, you don't need to add nitrite salt.

It is more needed if you are preparing sausages, ham, chops or a neck for cutting on the table, well, you understand me, meat for sandwiches, and if you are doing it to eat right away, then it is better not to add nitrite salt.

Try to cook the same turkey, but without adding nitrite salt)

[aleck]

aleck, No words ...
I galloped for a turkey drumstick ...

[Masinen]

Masinen, Thank you.
As for the nitrite salt, I tried not to prick it with brine, but simply salt it with nitrite (first experiments on Su-Vid). In 4 hours, about 2 ... 2.5 cm (in thickness) were salted, very different in color - salted with nitrite was pink and juicy, not salted after cooking became grayish, and not so juicy. This type of "roll" is two-colored, and the unsalted one looked more like raw meat than cooked one. Your remark is probably correct for a long salting. And I'm not terribly patient.

It is more needed if you are preparing sausages, ham, chops or a neck for cutting on the table, well, you understand me, meat for sandwiches, and if you are doing it to eat right away, then it is better not to add nitrite salt.

Duc ... We first ate right away. Warm. "In the heat of the heat," so to speak. But not all the same piece together with his wife, we can master. And the rest will lie in the refrigerator and tomorrow it will be slicing.

Added on Friday 19 Aug 2016 09:37 AM

aleck, No words ...
I galloped for a turkey drumstick ...

gala10The turkey drumstick has one drawback. There are many bone "spokes" inside the meat. It is advisable to cut them out before cooking. Otherwise, then it will be difficult to cut across the fibers (along the way, the "needles" are located along the bone).

[Alexander]

Alexander, well, of course, it tastes better with nitrite salt))))
And the color is beautiful and the taste, I understand, but it's better not to abuse Nitritka

According to the technology, when salt is added with the addition of nitrite salt, then it is imperative to let the meat ripen for at least a day, well, I wrote already, well, that's a must)

Try not to cook right away, but pack the meat and put it in the refrigerator for a day or two, and then cook it.

Well, without nitrite salt, the meat will be like meat, but still it will be juicy and tender, because it was cooked at a low temperature.
Try to increase the time if it seemed to you damp, or raise the temperature by 1-2 degrees)

Here's my nitrite-free turkey recipe.

Turkey fillet with Bechamel sauce (Sous-Vid Steba SV-1) (Masinen)

[Masinen]

According to the technology, when salt is added with the addition of nitrite salt, then it is imperative to let the meat ripen for at least a day, well, I already wrote, well, that's a must)

It's just sad ...

Try not to cook right away, but pack the meat and put it in the refrigerator for a day or two, and then cook it.

I will try. Although so far I did it impromptu. I bought / salted / pickled / sawed. Can you tell me where the "thank you" button is? Tugovat I'm still guided by the forum.

Added on Friday 19 Aug 2016 09:48 AM

MasinenThanks for the tips and recipe.

[aleck]

where is the "thank you" button?

aleck, Underneath the second line.

[Alexander]

Alexander, the Thanks button under the avatar in the form Thank

Well, nothing, get used to it, marinate two packages at once and then took out and cooked)), and the second lies and waits in line.

[Anna1957]

Anna1957, Masinen, Thank you.

[Alexander]

Alexander, the photo is indecently appetizing !!!
judging by the size of the Indian, this is not a shin .. maybe this is a thigh?
Masinen, Mash, so the first version of the Vedic turkey was prepared for a cold table. So is nitrite needed here?

[Vika]

Vika, if you cook for a cold table with nitrite, then you must definitely stand it for a day or two.

judging by the size of the Indian, this is not a shin .. maybe this is a thigh?

Um ... Sold under the name "shin". Googled "turkey drumstick" - what gives out:

that's what I bought.

[Masinen]

Masinen, Mash, I understood everything. Thank you!
Alexander, your beautiful photos confused me, but then you wrote that you cut out the tendons and most likely removed the bone and that is probably why you got such layers of meat.

[Mirabel]

Mirabel, of course, removed both bone and tendons. Why do we need a bone with tendons in meat?
Yesterday I picked another shin (also removed all bones / tendons). Day will be marinated, on the advice Mary, tonight I will put Su-Viditsya.

[Mirabel]

Mirabel, of course, removed both bone and tendons. Why do we need a bone with tendons in meat?
Yesterday I picked another shin (also removed all bones / tendons). Day will be marinated, on the advice Mary, tonight I will put Su-Viditsya.

need to be done ... we sell drumstick fillets ...

[Alexander]

Alexander, without nitrite? super!!! Come on, good luck! I will really wait.
Elena, What a score! but we only sell thigh fillets, and probably it can be used.

[Vika]

Alexander, no nitrite

Nope. So with nitrite.
With "little, little" nitrite.
3 grams of nitrite per 12 grams of stone. For the net weight of meat 825 grams
I am afraid of the development of botulism. And the color / taste is more attractive.

Added Saturday 20 Aug 2016 2:58 PM

but we only sell thigh fillets, for probably it can be used.

Vika, yes, I actually buy a shin because of its cheapness. Our drumstick is half the price of a steak or turkey tenderloin.
It's just that at the stage of experiments, it is not reasonable (as it seems to me) to use an expensive product somehow. Here is a practical skill I will acquire, I will buy what I like and what is easier. In the meantime - which is cheaper, albeit more time consuming.

[aleck]

aleck, yes, yes ... you wrote that the color of meat is prettier and tastes better with nitrite
everything is clear with regards to the lower leg and thigh. I will buy everything you need for this process and follow your footsteps.

I never add nitrite unless I intend to send vacuum-sealed meat products for long-term storage! What's the point? When eating cooked in the near future, botulism is not threatened. Just for the color? Although in small doses it is harmless, but what for if there is no need to feed our organisms with it? And the professional inventors of sous vide also recommend doing this.

I support the previous speaker! Down with "chymosis" from our life

[Nata]

Nata, Larissabut what about the taste? I don’t have this salt at all, then I won’t order it yet, I’ll make it without it

I'm also not a supporter of adding chemistry to homemade products
it's one thing when we buy in a store or at the market, there's nowhere to go, what is, that is
well, this is the same when cakes are baked with beautiful ruffles) well, of course, beautifully, effectively

but what about the taste?

It affects the taste so little that when cooked well without it, it is not felt at all!