Su-Vid and all the subtleties of technology

I usually do two to three kilos at once. And the part that will go into action last, I freeze a couple of days after (for me regular) shock cooling. After ripening in the same vacuum bag without opening it. Storage record so far about three months (it happened by accident). Warming up back is not hasty, moving the package into the refrigerator.
After removing from the package, I do the same as with those that have not been frozen. I.e,
I pierce the whole piece in a convenient place with an awl and thread a stainless steel wire hook there.
Then I drag the whole thing into the barn, where I hook the hook with the meat to the wire loop fixed to the ceiling. Then I process it with a technical hairdryer at a blowing temperature of 350C. I heat the surface until the surface is noticeable to the eye or the naked fat boils on it. The hair dryer allows you to provide superficial caramelization of meat and at the same time not be afraid of charring. In time, it takes on average 10-15 minutes, depending on the size of the piece.
Sometimes in the first moments it drips, for this there is a piece of polyethylene on the floor and a newspaper on top of it. This is to avoid slipping later.
I open the packages and do not process them all together with a hairdryer, but one by one, as I use the previous one.

By the way. The broth from the package (usually a couple of tablespoons) and the excess seasoning peeled from a piece before drying, I immediately throw into the pasta pan, which I always eat in the morning. The taste is like the "naval" ones, only without meat.

[Countryman]

Countryman,

Made a brisket ... really liked it, just class !!! 63gr 8h

[Helen]

Helen, oooo, class !!! excellent
today in the night did the same brisket. set 60 degrees, when the temperature in the device increased to 61.9, urgently changed the numbers to 59.9g. additionally measured the temperature with an external thermometer, it showed 62-63 degrees. time 7.20h + 25min heating = 7.45h. the thickness of 5.5 cm was one piece, I counted the time for it.
did shock cooling, now for ripening in the refrigerator, we will try in the evening. 4 packages came out.
I read the tips for freezing, it will be very useful, thank you all!

[Helen]

Helen, wonderful brisket. Dry ambassador or syringe?

[Helen]

Helen, wonderful brisket. Dry ambassador or syringe?

marinated with nitrite and spices ... la ... and two weeks lay ...

There is a small piece, but I can't find such a fatty one for it. I'm afraid that something will go wrong with the fat, or it will be digested or not finished. Until now, I have used almost lean pork.
And another knuckle. So I think to wrap it in a knuckle instead of a bone or cook it separately?

two weeks lay ..

I noticed that the longer it lays, the better. I once had meat for three weeks))

I noticed that the longer it lays, the better. I once had meat for three weeks))

maybe ... !!

And where was it? In the fridge or freezer?

And where was it?

on the balcony...

[I]

I sewed it into an eight-liter saucepan, in which I cook a fur coat and a hat from a former blanket and cook souvid bags and a ham.

Heat loss has significantly decreased. MeasureIl the ratio of the times of inclusion and pause. Now the average power consumption of the electric stove during the suvid process is about 60 watts. That is, now the process requires even less electricity than a regular light bulb.

Happy New Year, everyone! All the best!
May the new year be better than the previous one.

And yesterday I closed up the boiled pork using sous vide technology. The result was very pleasing.

[Chionodox]

Chionodoxplease temperature and time? It looks delicious, but the piece is so round
And what part of the pig was used? Does it look like a ham?

[solmazalla]

solmazalla, yes, it really is a ham. I cooked in a slow cooker, in the "heating" mode. It's somewhere, 66-68 degrees. Preparing for 8 hours. Poured wet, then rolled in a mixture of pepper and garlic, vacuumized. Well, go ahead.

Today I bought a Teskomovsky ham maker in our store (even cheaper than on Ozone during the discount)
I’m thinking, if you take off the thermometer and pack it, then you can safely see the ham.
I have already made ham according to Larisa's recipe (Spicy ham bread using sous-vide technology) in a container, the child really liked it. And there will probably be a bomb in the ham maker
Or is it not steamed and cooked like a regular ham?
Nobody experimented?

Suvid will be juicier

Suvid will be juicier

In general, you need to try

Of course you do!
I'm making ham without nitrite, so I like the sousvid better, because just boiled ham doesn't look much like ham, but the sousvid is another matter!
I vacuum without a spring after a day of pressing in the refrigerator.

Of course you do!
I'm making ham without nitrite, so I like the sousvid better, because just boiled ham doesn't look much like ham, but the sousvid is another matter!
I vacuum without a spring after a day of pressing in the refrigerator.

Thanks for the intricacies of the ham business
Do you vacuum in a ham maker, but without a spring?
Or are you pulling the ham into a bag?

In a ham maker

I saw that they untwisted this pimp (red on top of the lid, which connects to the spring) and it does not stick out in the top of the lid, but the spring can probably be left to press in the process.

I tried to taste it in a ham maker. It turned out well only the third time.
I had to make significant amendments. Temperature 68. Duration 11 hours.

Wow ... I didn't want to try something)

[Csscandle]

Csscandle, put in the night. hours at 8 pm, in the morning it will be ready.
I saw the meat at night, got up in the morning, put it in a cold shower and removed the refrigerator

I tried to taste it in a ham maker. It turned out well only the third time.
I had to make significant amendments. Temperature 68. Duration 11 hours.

Yes. I also saw spicy ham bread for at least 10 hours, although Larisa had 5:20 in the recipe.
I still think it depends on the technique ... I have a cv1 staff ... it only takes 1.5 hours to get the temperature ... I don't even know what the temperature is during cooking ... today I will measure it with a Tescom thermometer for fun.
Everything in it happens much slower than the girls write in the recipes (there is not enough time for cooking), and I am reinsured with pork ...
Today I’m swabbing pork and beef ham ... it’s marinated in the fridge during the day, I’ll put sous-see in a ham maker for the night ... I think it will be ready by morning ...

I do it in ourson, pour hot water right away. But my dad has sv1 just, but has not tested it yet, can you also pour hot water there too?

Temperature 68. Duration 11 hours.

That is, do I eat his raw meat? The temperature is yes, 68. And the time is by no means more than five. As it crawls up to 69 degrees and turn it off. (Not water, of course, the temperature inside the ham).

That is, do I eat his raw meat? The temperature is yes, 68. And the time is by no means more than five. As it crawls up to 69 degrees and turn it off. (Not water, of course, the temperature inside the ham).

I'm just playing it safe, I have nothing to measure inside the meat, and how can you measure it in a vacuum?
We're talking about sous-vide, if anything, if you just cook, then of course you need less time
Or do you pack with a thermometer?

Or do you pack with a thermometer?

No, I just shamelessly pierce, spitting on the vacuum, by the time I think it's time to pull it out.

Can you pour hot water there too?

probably possible, but I don't have hot tap water at hand, so I have to carry it, heat it on gas ... so I just indicate the time 1.5 hours longer while the staff stabilizes the temperature

Added Saturday 14 Jan 2017 05:43 PM

And nobody made fish ham? Is it better to see her? or cook?

I got it today. There is nothing to cook with yet, I set it up to check the work.

Is it a shallow pot or is the bandura so big? It looks like a saucepan ...

[Anna67]

Anna67, this pan is small, the unit is small.

[process evacuation]

and how can you measure it in a vacuum?

Let's deal with the "vacuum" first.

The fact is that there is not and cannot be any vacuum in the package. There walked process evacuation, Yes. But in the end it does not create a vacuum. (The bag is not a jar under a lid or some other solid closed vessel.) As a result, there will be only a slight decrease in air pressure in the bag, by about ten percent. Well, plus also brewing, that is, isolation from contact with the external environment.
The whole process of evacuation leads in the end only to a tight fit-contact of the bag to the meat. And, thus, removing unwanted excess air from it, which would then expand this contact when heated. That, in fact, is required for su view-technology.

If you take a long bag, put the meat in it, then put it in a bowl of water, so that the neck of the bag is out of the water, squeeze out, squeezing the outside of the bag with your hands under water, if possible, all the air out of it, and then manage to tie this bag without air ( or brew), then no vacuum device is required. Look at your health, everything will work out.

It would be quite simple to see a ham maker if it were a rectangular cistern, like a milk bag, but even narrower along its narrowest side. Put the meat there, tamp it tightly, put it in a saucepan and cook for a long time according to tables at a temperature from the same tables. From above, the package may not be closed. And stick a thermometer if you want.
But the cylindrical shape of the ham maker here just confuses people. Out of the blue.

But the cylindrical shape of the ham maker here just confuses people.

I did not get that. I do not close the cylindrical one either. Or is it about the fact that in a standing position she usually does not climb into a cartoon?

[Anna]

Anna, I meant that a cylindrical ham maker is heated from all sides from the periphery to the center. (Cooling in the opposite direction.) And in a flat package, mainly from two wide sides to a plane located in the middle between them.
That is, all these tables for calculating time from thickness for a cylindrical ham maker do not work.

There, according to the highest mathematical wisdom, through the Bessel functions it is necessary has to count.
For a rectangular one, it is even much easier to calculate. Especially when one of the sides is dramatically different in size. You can focus in the assessment on the thinnest, as the main one for heating. And the tables will be simpler.
Even "on the fingers" for a cylindrical one is more difficult to estimate.

Thus, for her, her own shamanism. And it is necessary to select separately. I am guided by the rule that you cannot spoil porridge with butter. I give time with a margin. The main thing is not less than necessary.

this is a small saucepan, a small unit.

Very nice aggregate, the most important thing is small

time tables from thickness for a cylindrical ham maker do not work.

I came across some tables where, in addition to the thickness of the piece, the shape of the product was also taken into account. In any case, this is how I understood this English. Once I figured it out with a margin and was no longer interested.

Girls and boys, help me out, how to see the pig tongues? I see only beef tongue in the tables.

[Sneg6]

Sneg6, Olga, congratulations! What a pretty one. Dear? Where did you buy it? I also like submersible. It takes up a little space, it is convenient to store. You can stuff it into any container)))

how to see pork tongues?

Here here Masha wrote about pork tongue.

[Sneg6]

Sneg6, Olga, congratulations! What a pretty one. Dear? Where did you buy it? I also like submersible. It takes up a little space, it is convenient to store. You can stuff it into any container)))

Lena, Thank you! I bought it on ibey for seven with a penny, now it's even cheaper. That's why I bought a submersible, that there is no place)))

Galina, thanks! So I intuitively set it for 8 hours, but the degrees, the pig, set 80. How not to get porridge)

Very nice aggregate, the most important thing is small

Yeah.

I am reporting. The ham turned out to be rather dry due to the large amount of beef. The color is dark, only on one side is more pink (although I turned the ham) where it was to the top and was barely covered with water)
It just barely fit into the headquarters of sv1.
I want to make fish ham today. What do you advise? Soo-see (then how long?) Or cook? Will not Teskom smell like fish afterwards?

Added Sunday 15 January 2017 04:20 PM

By the way, I thought about the ham and the time ... The table sous-vide says that pork is 6 cm thick sous-see for 250 minutes.
For example Teskoma 11 cm plus / minus. We always take the thickest part of the meat when counting.
Total 450-500 minutes - which is 8-8.5 hours minimum.

At the request of my mother, I saw beef, a piece 6-7 cm thick.
Put it at 65 degrees, 11 o'clock. As a result, raw with blood, my mother said that she does not eat raw. I put it on the grill - it swelled like a ball, barely closed the grill.
Naturally, the sides are fried - raw inside. Leave on a slow grill temperature - it will dry out.
We put the long-suffering piece in the broth in which it was felt and in the MV for a couple of 25 minutes.
Mom said it was delicious.

But I have a question: how much and how long to see the beef so that it is not raw ??

Before that, I was making a piece of pork, it was also long-suffering, I saw it for 7 hours - it was raw, again sealed it and again at 7-8 hours, I can't say that it was soft, I can't. The view was not very attractive, but tasty, due to the fact that it was marinated for a long time, it looked like an incomprehensibly dark gray-brown ham.

What am I doing wrong?

[lena_letochka]

lena_letochka, Lena, it seems to me that the technology of suvid is not your way of cooking.
The meat is not raw, you are just used to eating completely cooked or fried.

truncation 6-7 cm thick.
Put it at 65 degrees, 11 o'clock. As a result, raw with blood, my mother said that she does not eat raw

It could be with blood, or it could be with juice, if with blood, then you need to put 57 grams, or even 55 grams.

Before that, I was making a piece of pork, it was also long-suffering, I saw it for 7 hours - it was raw, I sealed it again and again for 7-8 hours,

I can't say that he was soft. The view was not very attractive, but tasty, due to the fact that it was marinated for a long time, it looked like an incomprehensibly dark gray-brown ham.

What part did you cook? At what temperature.
You watched my video on beef sous vide, it's worth seeing how it turns out.



And video on gammon suvid

well, the recipe itself

Sous-Vide Ham (Steba SV1) (Masinen)

if with blood, then you need to put 57 grams, or even 55 grams.

Masha, I didn't understand something, that is, if you need to put 10 degrees less with blood?
A piece as thick as your beef on the first roller, but half as small.

At the expense of "not mine", the piece of meat was really not mine (my mother asked to cook)
I pinched off a piece - an interesting taste. The juice from the meat was also like ichor, raw.

I liked the ham in the sous-vidnitsa, the chicken breasts too, I really don't eat raw meat, does this technology really only involve eating half-cooked meat?

A piece as thick as your beef on the first roller, but half as small.

I pinched off a piece - an interesting taste. The juice from the meat was also like ichor, raw.

does this technology involve only eating semi-finished meat?

Lena, what did you cook with?
For 65 grams, fully cooked meat with dark flesh inside is obtained.

here is an example



and why you didn't succeed, I can't understand.