Salted beef (Manzo di pozzo)

[Omela]

Omela
I found this topic on the forum: Alcohol in cooking
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=80574.0

- it is enough to grease entrecotes or chicken with vodka, and let it rest for at least a few minutes, or preferably half an hour, before frying, so that the alcohol has time to be absorbed. And when cooking meat, it is useful to add alcohol at the very beginning to the still cold water. After heat treatment, there will be no alcohol left in the product.
- This improves the consistency of the meat, makes it much softer, more tender., speeds up the cooking process (from 10-15 minutes to half an hour), gives a guarantee of complete disinfection of the product and its release from any side odors, guaranteeing the absolute suppression of all kinds of parasites, fungi and harmful microflora - from putrefactive bacteria to staphylococci... And as a result of this "cleansing work" - a significant improvement and enhancement of the purity of taste, its brightness in the finished food product.
- Alcohol is one of the essential elements for enriching food, so be bold to introduce it in small doses into many dishes you prepare.

How would you add alcohol to this recipe? Gin is appropriate, combined with juniper berries and the rest.
How does it interact with soda water? How much to add? At what point?
Can I pour 50-100 ml separately and let it soak in? Or pump it up with a syringe?
Recommend.

[Ksyu]

better still freeze

Like, but I bought some chilled food ...

It's a pity even to freeze ...

Ksyu, freeze for 5 days and not a day less , got it right ?

[Iskatel-X]

Can I pour 50-100 ml separately and let it soak in?

Iskatel-X, my opinion is: the original recipe does not involve the use of alcohol. Salt concentration is sufficient for pest control. If you want to make butter oil, then yes, it seems to me an option let it lie down and absorb the most optimal.

It's a pity even to freeze ...

Kroshik, freeze! And here it's not even a matter of your impressionability. Tanya (Scarlet) did not freeze. It's just that ice cream will be better marinated and softer.

[CO2 - on the label designate E290]

In search of highly carbonated water, I turned to the manufacturer - United Water Company LLC.
Got an answer:

In accordance with GOST R 54316-2011, clause 5.4 "Consumer containers with mineral water are labeled in accordance with GOST R 51074, indicating only the degree of saturation with carbon dioxide - carbonated or non-carbonated" (as opposed to soft drinks).

% carbonated content - not specified, near water produced by United Water Company LLC (OVK - on the labels).
For reference: CO₂ - on the label designate E290... / If denote. /

In retail, while I found medium carbonated, Bonaqua.

I bought several times for pickling cucumbers and tomatoes natural water Karmadon, Smirnovskaya and the like ... sodium-carbanate in terms of content. So after pouring, such a bubbling was in the jar, the cucumbers almost jumped out of the jar under the pressure of gas bubbling, and for a long time they let bubbles inside
Such water will soften meat well and tear meat fibers

[Tatyana]

Tatyana

after pouring, such seething was in the bank

This is what I'm looking for. I would like to see the pictures. One name hides many varieties.

Karmadon - twisted in his hands, read the inscriptions, put them back.
Now, maybe I'll try.

[natural from well]

I would like to see pictures

I don't have this water at home.There is enough on sale in the store - natural from well, sodium-carbonate
And the taste is normal water, does not taste like some

[Tatyana]

Tatyana
Is the water like that?

[Frozen / thawed meat crushed by a stone is much softer!]

The chilled scapula was frozen for 5 days.
Thawed in water, then, according to the recipe.
Smirnovskaya water, almost without gas. Next time I will use another one.
All small photos are enlarged by clicking.

Also, crushed with a stone.
It got warmer, the snow melted, the soil was exposed.
It is not known where the stone went until it was picked up. Soldered into the package.




Frozen / thawed meat crushed by a stone is much softer!

[Iskatel-X]

Iskatel-X, gorgeous meat turned out!

It is not known where the stone went until it was picked up. Soldered into the package.

At first I looked, I thought the meat was like that ... then I read about the stone.))) I also need to look for more cobblestones, otherwise the meat always turns over my pebbles!

Frozen / thawed is much softer!

also empirically came to this conclusion. I cooked elk sous-vide steam room, it turned out harder than from the freezer.

[Omela]

Omela, fresh meat is always tough It is not for nothing that according to the technology, steaks are kept for 21 days before frying. And when they cook "fresh" - a lot of meat is fried right after the slaughter of the wild boar - for me personally, everything is harsh, except for the liver

Tan, well, here I am convinced!

[Omela]

Omela

I also need to look for more cobblestones, otherwise the meat turns over my pebbles all the time!

The stone in the photo is 3.150 kg. Exactly the size of the pan (5.2L). I put it vertically, otherwise the marinade will pour out. Archimedes' law, brute force.
Larger pots, they are wider, will not work, in other words.
To prevent the meat from turning over the stone, we use an intermediary (intermediate lattice), it is noticeable in the photo. And the grate itself is on foil, on top of the meat, according to the technology it is supposed to.

gorgeous meat turned out!

Your next Yummy recipe.
I will cook regularly!

Thanks for the kind words! I still manage with an inverted plate. Also, in principle, normal.)

When we bring meat home after slaughter, it stands on the balcony for at least a day (if the weather permits, of course), and only after that I cut it up and shove it into the freezer. The mother-in-law lies right away, but I don't like her way

I, too, lay the night before freezing, and this was also marinated for three days, but you still need to freeze.

Can you please tell me if you are using regular or nitrite salt?

[Nike997]

Nike997, common salt.)

Thank you!

Did. Happened. One minus - is eaten in the moment.

[Nike997]

Nike997, glad you liked! but eaten yes. fast.))

[a piece of scapula]

If a piece of scapula more than 1 kg, for example 1.4-1.6 kg - increase all ingredients proportionally, including water?
It is stupid to add salt and sugar (in terms of the weight of meat) - you cannot! They will not dissolve in water, this is chemistry. Permissible concentration.
OR - change nothing?
OR - cut the meat down to 1 kg?

[Iskatel-X]

Iskatel-X, purely theoretically, it is necessary

increase all ingredients proportionally, including water

But I wouldn't change anything.

[Omela]

Omela

I wouldn't change anything.

Pieces are usually 1.4-1.6 kg, if this is immersed in the original recipe without increasing anything - will it cook correctly?
By softness and killing pests?

Pieces are usually 1.4-1.6 - it's a pity to cut, it would be nice whole.
Maybe more time? Another day, for example. 50% of the time to 50% of the meat added.

[Iskatel-X]

Iskatel-XTo be 100% sure I'll go ask the author of the recipe.

[Omela]

Omela, added another idea to the post.

Maybe more time? Another day, for example. 50% of the time to 50% of the meat added.

I am waiting for an answer from the author.

I am waiting for an answer from the author.

The author said that it is necessary to increase, but not much, since the brine is already sufficient in volume. I think 25% is enough.)

[Omela]

Omela, Thank you.

[Iskatel-X]

Iskatel-X, good luck!)

[Omela]

Omela, scapula, can be replaced with another part of the cow's body? So that the result does not worsen!
... not for self-interest, only ... Actually, the shoulder blades this time, all turned out to be with a thick layer of fat. I didn’t take it.
Nearby lay other parts, very lean.

Ksyusha, thanks for the recipe, made the back of the veal for a sample, the piece was with fat, kept it in the brine for about 2.5 days (there was just no time to get it out of the brine, this time we had almost 400 kg of meat and how it got warmer on purpose on the street, so we were in a hurry to clean up everything), tried it on May 9, the children came, but we first treated our friends, and only then we tried it ourselves, everyone liked it with olive oil and fresh rye bread. I will certainly repeat, now I will try to make it out of frozen meat. you just need a very sharp slicing knife.

[Iskatel-X]

Iskatel-X, I make from various unidentified parts of elk.) Take what is at hand.

Oktyabrinka, glad you liked!!)

[Omela]

Omela

glad you liked!!

A very specific dish!

take what is at hand.

For comparison:
- Tenderloin, fillet - the most valuable and tender part of meat, lean, without veins.
- Rump (mid-thigh), dipstick (inner thigh), bisection (lower thigh) - lean, fine-fibred meat, good taste.
- Shoulder - slightly coarse fibers. Lean meat, may have thick veins.

The shovel can be found here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=23642.0

[Omela]

Omela, I came to repent Well, for the paprika ... I wrote that I did not like the taste of paprika with which the meat was sprinkled ... So, quite by accident for the first time in my life I recently bought Hungarian paprika, we had a fair! Well, sho say - I was ready to eat it straight from the pack and straight with a spoon. It turns out that what is sold in the "Spice Shop" is anything you like, but NOT PAPRIKA! I'm already silent about the usual store I'm sorry if you can

[Tatyana]

Tatyana, Tan, show at least what the packaging looks like))

[Iskatel-X]

what is sold in the "Spice Shop" is anything you like, but NOT PAPRIKA!

Well, what am I talking about !! I told you that Marx and Engels are not husband and wife, but two different people! (c) it's about paprika.
Iskatel-X, of course, the softness depends on the type of meat and if there is an opportunity, then you need to take what you need. But I proceed from what is available. And there was nothing left in stock ... only for cutlets.

[Tatyana]

Tatyana, yes, already that pack is dumb, they ate it, I'll rummage in the net - we can find it. There was also a Polish one later, but I didn't take it.

Well I told you that Marx and Engels are not husband and wife, but two different people! (C)

Found it like
does not give a link to insert - then Shoto is not that. Fill in the search engine "Hungarian paprika" - there is a red pack with red pods

[Tanyush]

red pack with red pods

It, Tanyush ?

[Crochet]

Crochet, not, but it is quite possible that the packaging could be different. The main thing is the manufacturer, I think they will bring everything to our country of the twenty-third world, and we are glad - they used to crack carrots instead of sweets, and nothing

[Tanyush]

The main thing is the manufacturer

And who is he with us, Tanyush ?

What kind of company produces this paprika?

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