SousVide shank (Caso SousVide Center SV 1000)

[Larissa]

And I have a knuckle in the fridge Larissa, and if I marinate it tonight and vacuum it up, and cook it in a day, I put it on tomorrow night, can I keep it for 24 hours without nitrite? Because of my work schedule, it doesn't work out differently)

You can, Natasha, you can in the refrigerator.

[Natalia]

Natalia, marinate, and let it lie in the refrigerator, then get it out in a couple of hours to warm up and cook. Will not spoil for sure.

[Larissa]

Well, here I am with a ready-made knuckle (although I have it, it turned out to be a shank, but I did not understand much of the difference ... a leg and a leg)
I cooked at night, took it out in the morning and left it on the balcony. And after work, she warmed it up in the oven and turned on the grill for the whole. It turned out very tasty, the bones fell off easily, the meat is soft and tender
Great recipe, Larissa Thank you, I will still cook like that !!! A convenient way, especially with a five-day work schedule)

[notka_notka]

The shank looks great notka_notka ! I am very glad that I liked the knuckle, Natasha, thanks for the tip!

The shank is amazing. I didn't blush - I ate it cold with the guests.

The liquid turned out to be about a glass, in the refrigerator it froze in cool jelly, was sealed in a bag and hidden for making sauces. I've never used pork for this - but why not?

Laris, tell me please, I have a maximum temperature in Shteba on heating - 80 degrees. Should the time be increased and by how much?
I returned to the previous page and decided, since I cut out the bone, to leave your time at 80 degrees.

Of course, don't increase it. It will fall apart anyway. If there is no bone, then it can be further reduced. Anya, do you really eat that?

Of course, don't increase it. It will fall apart anyway. If there is no bone, then it can be further reduced. Anya, do you really eat that?

No, I don’t eat, my son was tired of restaurant food, he asked me to start feeding him. And it’s just my pleasure.

[Larissa]

Larissa, I cut the bone at the shank. How do you think to cook the same 12 hours at 85 degrees?

No, Sveta, of course, is smaller. It turns out to be very boiled even on the bone during this time.

Larissa, set 80 degrees. How many hours do you think?

I would put it at eight, Sveta.

Larissa, thank you. I will write about the result



I cooked the knuckle for 9 hours. The shank kept its shape perfectly. The shank is farm. Delicious, meat and skin are soft. I liked cold cuts more than hot cuts. Larisa, thanks for the recipe and tips.

I'm glad, Svetochka, to your health!