Su-Vid and all the subtleties of technology

Well ... The meat was long ago, I don't even remember whether it was old or not. It took about eight hours to cook, at a low temperature. My husband liked the truth, I didn't, it was tougher than I had hoped and completely tasteless, even the burner did not help make it more appetizing.
With "ham sausage" I have a suspicion of technology. I did not leave anything in pieces, I ran pork through a large wire rack and through a small chicken thighs. Minced meat to the threads, + cold water. Cutlets made in a similar way turned out to be lush and juicy, and in the suvid it turned out dry. Perhaps there was not enough fat, or maybe it was necessary to cut it all the same. The same dry pork turned out both times in a shredder when the package broke and when it did not break almost equally. Of course, all the same, they shredded it into a salad and ate it. But the desire to translate the product was gone. I have not made friends with this device. Can I boil stewed meat in jars?

[Anna67]

Anna67, and what device do you have? Well, a model.

Honestly, weird.
I still finished the video with beef suvid, I will exhibit it in the next couple of days. You must look at it, you may find differences in cooking.
In general, the beef is very tasty.

I still finished the video with beef suvid

Hurray, we are waiting, sir!

[Oleg]

Oleg, at least shout for me Hurray, this video has been waiting in the wings for half a year

And he also waits with fish, too

[Masinen]

Masinen, SousVide supreme Demi. Normal apparatus. This is probably my products or my hands are abnormal, sharpened under a multicooker.

Added on Monday 03 Oct 2016 10:34 PM

And he also waits with fish, too

Fish, yes, it turns out.

SousVide supreme Demi.

Yes, a good machine.
It seems to me that you have not yet figured it out)) Have you tried taking recipes from the forum?

why didn't it work out for you?

nope how it didn’t work out! the pork steaks and chicken breasts came out very well, the beef ones did not work out, but we will master it.

One to one not, there is always something missing in the refrigerator. So you can't find a flank for a roll in stores during the day with fire. Once something similar came across so the seller dissuaded, said not fresh. We need to go to the market.

It turns out delicious in different devices. Cooking: pork, chicken. I haven't cooked beef yet.
And you measure the temperature in the device and compare, you never know, the device can be naughty.

Most likely not, but I'll try to make a chicken breast (maybe I'll like it at least) or measure the liver and measure it.

[Anna]

Anna, put the chicken breast at 60 ° C and for 4 hours

[Anna]

Anna, Try the Machine recipe breast. Well, very, very much!

We made beef on the road, remember I wrote? It turned out so delicious !!!! In structure, like a beef tongue, soft, juicy!

[Natusichka]

Natusichka, and what part of the beef? and how did you cook?

We bought an apple, located in the area of ​​the shoulder blade.

Mix the meat well with spices: salt (1.7% of the weight of the meat), ground pepper, ground coriander, French mustard, bay leaf, a little soy sauce. And immediately evacuated. We put a bag of meat in the refrigerator, cooked it after 4 days.

bought an apple

I also bought an Apple here))
I want to cook his suvid

Masha, it will be very tasty! A very good part!

prepared after 4 days

Does a whole piece have time to be salted? And then I'm all thinking about the syringe.

We managed to get salted. I say it was VERY tasty!

A very good part!

well, so delicious anywhere and even without salt
It is necessary to try to hold it in the brine for a longer time, only not so long ago I stopped being afraid to leave the meat for a long time. But it turned out so convenient, if you want to cook, you don't want to let it lie further.

We must try to hold it in the brine for a longer time, only not so long ago I stopped being afraid to leave the meat for a long time.

This has already become a standard operation for me. I add (calculated) water 20% of the weight of the meat. For the total weight of meat + water, I count 2% salt. First I dissolve it in this water and fill the meat with this brine.
On top I put a couple of ice ketchup bags filled with water frozen in the freezer. And I leave the pan with all this company in the refrigerator for at least 12 hours. This time is enough for the meat to be salted. You can pull it out later, sometimes replacing the melted packages with new ones. Up to two days, depending on employment.
****
Then I take it out, dry it with a cloth, roll it in spices and sugar (2-3% of the weight of the meat), put fresh dill, sometimes parsley there. I put them in bags, add a couple of spoons of adjika to each. I will vacuum up. I throw the sealed packages into the pan, fill them with water and again the ice packs. Enough for one night, more is possible.
Then I cook. The last time is up to 10 hours (my machine plows reliably, you can not even follow). After cooking, again in ice water for 12 hours. And in the refrigerator.
Then, as needed, I open the packages, remove the meat, clean it, hang it on a hook and dry it with a technical hairdryer at maximum (350C).
Yes, I almost forgot. At the very, very beginning, even before the brine, I go through the meat with a tenderizer.

a couple of ice ketchup bags filled with water frozen in the freezer. And I leave the pan with all this company in the fridge

How many degrees is in the refrigerator? In mine, I somehow reduced it to a minimum, so the feeling was that instead of potatoes you got ice, and the milk was too cold. I didn't like it, I added up to the recommended +5.

[must]

How many degrees is in the refrigerator?

By and large, in this process I am of little interest. My meat (directly or through packages) is constantly in contact with the water-ice mixture. And she, like everyone else must be known from the school physics course - temperature 0C.
It is placed in the refrigerator only so that the ice melts more slowly and replace the bags with it less often. In March, for example, I just throw the meat into a bowl of melting snow. Placed on the veranda.

I did not understand...
Why soak meat in brine? We didn't soak ...
Just mixed with spices and vacuumized. So we have it and marinated in the refrigerator.
It is not right?

[Natusichka]

Natusichka, "everyone has their own the most progressive method "(c).
This is not a soaking, it is a wet ambassador. Divided in spice pickling operations. Because everyone has spices by intuition, and salting by calculation. And if suddenly it does not become salted or salted, then everyone will immediately feel it.
A water-ice mixture to stabilize the process temperature. So that it remains the same from cooking to cooking. At the same time, the risk of any damage is reduced.

Actually "do whatever you want, just don't make a noise" (c) as our historian once told us, whose DR fell on February 23, going out to work the next day.

[Natusichka]

Natusichka, how can I find this apple here ... for some reason the meat for steaks is always completely fat-free and it turns out like a sole, I'll try to look in the busheri shop.

Actually, "do what you want, just don't make noise"

No, I'm very quiet and peaceful! I will definitely not make noise!

Natusichka, how can I find this bull's-eye here

Vika, do not private traders sell meat?

Why soak meat in brine? We didn't soak ...

Natasha to salt. But I did this at first, and then I just rubbed it with salt + spices + sugar + balsamic and for 3 days in the refrigerator without a vacuum (so that Clostridium was not diluted). And then into a vacuum and sous-see. And so once or twice in a necklace of 1.5-2 kg for about a year.Everything is perfectly salted, pickled, the meat is tender and aromatic. I make it for slicing instead of sausage and ham. Mainly carbonate and ham. But the breasts too, and the brisket, and lard. Here's some.

[Lina!]

Lina! I wish I hadn't read about these clos ...
And what, they develop in a vacuum?
And if just salting, then they do not develop?
We also really like cooking sous vide, given that we have not bought store sausages for a very long time, this is just a godsend!

Please educate about a safe way of cooking.

Is balsamic vinegar balsamic?

[Natusichka]

NatusichkaWhen using nitrite salt, harmful bacteria suppress and do not develop.
But without nitrite salt, it may well be.
Now and Linawill write in more detail)
I do not make cold table meat without nitrite salt.

private traders don't sell meat

prdaaayuyut .. well, of course !! bazaar and butcher shops .. and how can I explain to them. what do I need to understand the bull's-eye really?

[Vika]

Vika, so show them on yourself ... I would do just that.

Well, now I don't know how best to do it: nitrite salt is harmful (they write), it accumulates in the body ... and without it, you can also make trouble for yourself. What's the best?

will they understand the bull's-eye?

The thick part of the flank without muscle (tensor fasciae latae) is called
rump - Knuckle (English) - Tranche grasse (FR.).
And we have an apple on the farm.

Here is a 3kg piece of tenderloin bought by a husband in a butcher's shop, divided into 4 parts, pricked with a tenderizer, rubbed with nitrite salt with spices, vacuumized and refrigerated.

about a safe cooking method

Natasha, I emphasized that I do this every week for a year. Nothing ever happened. Clostridia reproduce only in a vacuum, but are suppressed by oxygen, acid, nitrite, and some natural antibiotics. First, wash and dry the meat well, marinate with nitrite salt, balsamic or any other vinegar, sugar and natural antibiotics - garlic, chili peppers, sage, juniper, mustard ... I put a little nitrite salt, but it's necessary. The total amount of salt is 20 g per 1 kg of meat, of which 5 g of nitrite and 15 g of ordinary salt. The color and antibacterial properties of nitrite are manifested, but there is no harm from such an amount. And, I repeat, I marinate not in a vacuum, but simply in a container.
Yes, and it turned out that I have been doing this for two years now, as time flies, I did not notice

[Maria]

MariaThank you, Mashenka!
I'll try to go to the belges for such a piece, somehow I tried to explain to the Arabs what piece of beef I needed (Chanterelle buys it in France), this uncle looked at me as if I was a lady with problems in his head and kept repeating - Madame !!! this is for a super steak !!! what else are you looking for there.

Added Wednesday 05 Oct 2016 5:04 PM

Here at the same time I will ask-in the household do you need a manual vacuum machine with special bags? There is a normal one and for some reason I bought packages for the manual one .. now this very manual one has appeared in the proposals.

[Linadoc]

Linadoc, Linochka, thanks for the enlightenment! Very useful information for me!

Girls and boys, I found in the group of Princesses just such an interesting tablet.
To their submersible suvid.

[Maria]

Maria, increased on a smartphone, but everything is blurred and nothing is visible.

It would be interesting to read, but not visible

[Alla]

Alla, I don't even know how to load it so that it can be seen.

maybe so

[Maria]

Maria, can split into several shots to enlarge.

Regular data sheet for the product. It is unlikely that there is something that has a general meaning for the entire process on any device.

[Konstantin]

Konstantin, the temperature for meat is indicated there, which corresponds to different degrees of roasting. for eggs.

So it is indicated anywhere on the suvid. Moreover, in different sources it usually differs by several degrees, and in time too.
From which, generally speaking, it follows that this spread is the required temperature tolerance. And everything, as it were, is more accurate taken from the evil one.And it is conditioned only by the imagination of the tasters. And manufacturers.

this variation is the required temperature tolerance. And everything, as it were, is more accurate taken from the evil one. And it is conditioned only by the imagination of the tasters. And manufacturers.

Oh, well, at last, what I had assumed for a long time was said out loud.

From which, generally speaking, it follows that this spread is the required temperature tolerance. And everything, as it were, is more accurate taken from the evil one. And it is conditioned only by the imagination of the tasters. And manufacturers.

Well, I do not agree, it is precisely the temperature accuracy that is important. Tk at 57 degrees one meat is obtained, and at 58 another meat is obtained. For those who follow this, this moment is very important.
Well, for those who do not care, you can cook without any thermometers at all))

Oh, Mash. 5 degrees yes, but one is probably completely for perfectionists, mere mortals will not notice the difference. About the fact that a household appliance will try to achieve such accuracy, it will not hold it and I do not mention it.
In general, in a day or two, according to the plan, I will have a competition between the suvid and the dryer, I will divide the marinated chicken meat in half and see who will win.

[Anna67]

Anna67, Anya, 1 degree does not matter, but two degrees are already playing))
And five, so in general death for suvid

I remember looking at my own, making either sausage or fermented baked milk, he did not jump more than +/- 1 from the given one, judging by the numbers. And as it is in reality, who knows, to open the lid only to violate the regime, although I broke all the ham maker from side to side, and I did not have a thermometer then.