Sous-vide pork ham with Oursson processor

Category: Meat dishes
Sous-vide pork ham with Oursson processor

Ingredients

Ham 700-800 gr.
The water is clean (cold) 300 ml.
Dry white wine (or semi-sweet) 250 ml. (to taste can be replaced with white port, or other semi-sweet wine)
Coarse salt 1 tbsp. measuring spoon 250 ml. liquids. = 2 tbsp. l.
Dried vegetable mix pinch

Cooking method

  • I take a piece of pork, today I have a leg part.
  • Sous-vide pork ham with Oursson processor
  • First, I will marinate and salt the meat. To do this, I dilute plain water with white wine and salt, stir until the salt dissolves and put the meat in the solution so that the liquid covers the meat.
  • Sous-vide pork ham with Oursson processor
  • I leave the meat to salt for about 1-1.5 days. The meat will take as much salt as is needed to salt it. But, if it seems that the meat is still a little salty, then you can drain the brine before cooking and put the meat in clean water for about 2-3 hours.
  • You can add salt to the meat just to taste, and immediately put it in a bag and cook, and thereby reduce the cooking time. But it is salting in a solution of salt (and dry wine!) That gives a uniform and correct salting of meat throughout the whole piece. And such meat wins in taste.
  • Now I put the meat in an elastic stocking-bandage, tie the ends so that the meat is packed tightly in the bandage. This will give the finished meat shape, density when cutting the meat, it will not fall apart. Although, you can leave the meat as it is.
  • Wrap the meat in a bandage in a bag, add a mixture of herbs, vegetables for the taste of broth and meat. Squeeze air out of the bag with a pump or by hand. Tighten the knot.
  • Place the meat in the mesh bowl of the processor, pour enough water to cover the meat completely with water.
  • Sous-vide pork ham with Oursson processor
  • Close the processor cover, install speed 1, temperature 90 * С, time 1 hour, press the Start button. Cooking starts after reaching the set temperature of 90 * C.
  • The time calculation is set as follows: 50 minutes per 1 kg. meat + 20 minutes for the whole piece, + 12-15 minutes for boiling, bringing the water to 90 * C.
  • After the end of the program, I measure the temperature inside the meat with a temperature probe or thermometer, it should be 70 * C for pork, even a little less, since I leave the finished meat in hot water until it cools completely and thus the meat will come warm to the desired condition.
  • After the water has cooled, I take out the meat in the bag and remove the bandage.
  • Sous-vide pork ham with Oursson processor
  • The meat will now be well cut into portions. I remove the finished meat to ripen in the refrigerator.
  • Sous-vide pork ham with Oursson processor
  • Sous-vide pork ham with Oursson processor
  • Sous-vide pork ham with Oursson processor

Note

I've already cooked such meat 🔗 , but it is difficult to keep track of a constant temperature of 80-90 * C there.

Therefore, when I saw a processor on sale, and the most important thing is that it can keep a constant temperature, the question of buying it was resolved immediately!

Meat takes longer to cook than usual, but tastes much better than usual, in its own juice and at low temperatures. Now I will cook it almost constantly.

Cook with pleasure and bon appetit!Sous-vide pork ham with Oursson processor

Tanyulya
Excellent meat! Handsomely.
celfh
And the meat is beautiful and the recipe is laid out beautifully. Everything is clear and very simple. Thank you, Tanyusha!
at least run after this processor
euge
I do it in a regular CF on the Milk Porridge program for 2 hours.
Admin
Quote: eugeша

I do it in a regular CF on the Milk Porridge program for 2 hours.

The "sous-vide" method involves cooking at low temperatures of 80-90 * C. This temperature cannot be reached in a pressure or multicooker.

But this does not mean that meat cannot be cooked in a bag in a multicooker, I have such a cooking method, the link is given above Here on the forum, we have also discussed my "sous-vide" method in a saucepan with a thick bottom.

Admin
Quote: celfh

And the meat is beautiful and the recipe is laid out beautifully. Everything is clear and very simple. Thank you, Tanyusha!
at least run after this processor

Tanyusha, Thank you!

Basically, if it weren't for this "sous-vide" method at low temperatures, I might never have bought the processor. And when I found out about maintaining a constant temperature, then ...
OlennaTM
Thank you! Looks awesome I'll try to cook
Ksyushk @ -Plushk @
Tatyana, the meat is super!

Quote: Admin

"Sous-vide" in Oursson processor

Another argument for buying a processor
Gin
damn it ... now I want a processor ...

great meat!
Admin

Girls, Thank you!

I'm like a "litmus test" for the processor. I don't want, I want it again!

In principle, a lot suits me in it, and you also need to adapt to it and understand what you can cook. For me, the processor is not the main cooking device, but a good helper in many situations

Gala
Quote: Admin

The "sous-vide" method involves cooking at low temperatures of 80-90 * C. This temperature cannot be reached in a pressure or multicooker.
Admin, and why? If you set a temperature of 80 * C or 90 * C in a multicooker in multi-cook mode, won't it be maintained?
Admin
Quote: + Gala +

Admin, and why? If you set a temperature of 80 * C or 90 * C in a multicooker in multi-cook mode, won't it be maintained?

If this temperature holds, then YES! And you need to roll a piece of meat into a vacuum, since the cooking method speaks for itself "Cooking in a vacuum". And then correctly calculate the cooking time for a piece of meat, including the time for heating, the set of pressure, this is higher in the recipe

Why not?
Twist
Tanyusha, incomparable meat !!! I've already licked the whole monitor
Admin

Marina, I even imagined for a minute how this could be done, and how it would look like I’m training on meat and vegetables

Marinka, THANK YOU!
Zhanik
Good time! Tell me, please, should the meat be salted in the refrigerator? And what is this elastic bandage stocking? Is it culinary?
Admin

Do you have another way of storing meat, especially during the day? I choose cold!
An elastic bandage, available at the pharmacy, is a clean, sterile bandage to hold the bandage in awkward places. Ask the pharmacy, they will understand you.
Zhanik
Quote: Admin

Do you have another way of storing meat, especially during the day? I choose cold!
An elastic bandage, available at the pharmacy, is a clean, sterile bandage to hold the bandage in awkward places. Ask the pharmacy, they will understand you.

Strange ... why so aggressive? I didn't seem to ask anything like that ((((thanks for not hitting!
Admin

Yes, and I kind of answered all your questions
Ksenia46
Hello everyone!!! With the first day of spring!!!
Oh! And I wanted such a processor !!!
Tell me, is it impossible in the marinator ?! Or do you just need to refrigerate for a day ?! Thank you in advance!!!
Admin

Ksenia, WITH SPRING!

The principle of pickling in brine, so that the meat does not lose its juiciness and is deeply and evenly saturated with salt, and at the same time pushes out all unnecessary clots. This cannot be achieved by a marinator.

Well, for such meat it is not necessary to have a processor, if only "I really want" to play in the shower

Such meat can be cooked in a regular saucepan, the recipe is here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=188706.0 great

Ksenia46
Thank you so much!!! I took it to bookmarks !!!
Well, "I want sooooo !!!" This is already a "disease" !!!
Admin
Quote: Ksenia46

Thank you so much!!! I took it to bookmarks !!!
Well, "I want sooooo !!!" This is already a "disease" !!!

Well, if I want - then it really is a DISEASE And it can only be treated with a purchase
Ksenia46
Quote: Admin

Well, if I want - then it really is a DISEASE And it can only be treated with a purchase
Means it is necessary to treat, to buy medicine !!!
lemusik
Impossibly alluring pink perfection ...

I'll try to cook on a multi-cooker in MV, nevertheless ...
But it’s interesting ... A magical ham flavor (as in a grocery store in early childhood))) - how can it be achieved? Is this some kind of spice? Or will wine give something like that?
... Everything, I'm going for pork and wine ...
Admin
Lena, for me, the taste is achieved by a good marinade, namely by salting the meat in a wine-salt brine, when the spices penetrate the meat through the liquid. And I definitely add dry white wine to the brine, in addition to salt, the brine should also be a little sour. The meat will taste better.
You can add herbs and spices to the brine to taste. But before cooking, the spices must be removed.

The color of the ham depends on the quality and color of the meat. If the meat is dark, part of the carcass is dark, then the ham will turn out with dark places. In my photo it turned out that way, there are dark places on the edge.
Well, and of course, light ham looks beautiful and appetizing.
Amidala
What do you think, if you cook in white-sided and in the oven at 80-90 degrees? Will it work?
Amidala
I will answer myself - well, of course it will work!
qdesnitsa
Here we have a madhouse, we ask questions ourselves, we answer ourselves!
Admin
Quote: Amidala

I will answer myself - well, of course it will work!

And here I doubt it. For baking in the oven, this is a very low temperature, and it will take a very long time.
In hot water, the situation is different, a small container, meat is surrounded by hot water all around.

You can try to do it in the oven on a water bath:
- put the meat in a mold in a vacuum
- put the mold in another large mold, pour hot water up to half
- oven temperature 180-190 * С
- baking time is about 2-2.5 hours, we check readiness with a temperature probe.
Amidala
I will try. I will report the results. Thank you
Admin
Quote: Amidala

I will try. I will report the results. Thank you

Zhdemssss ... very interesting
Olekma
Quote: Admin

Tanyusha, Thank you!

Basically, if it weren't for this "sous-vide" method at low temperatures, I might never have bought the processor. And when I found out about maintaining a constant temperature, then ...
and in a multicooker oursson is also impossible to cook this?
Admin
Quote: Olekma

and in a multicooker oursson is also impossible to cook this?

You can try on the program "your choice" if the temperature is set to 80-90 * C and the time. I haven't tried it, I like to cook in a heavy-bottomed saucepan.
Masinen
Tatyana, I decided to take this recipe)) I have a question, to check if I am ready with or not, do I need to pierce the package with a thermoprobe? Or pull and open and poke? Sorry for the stupid questions))
Admin

Mash, two control methods:
- cooking time: 55 minutes for a kg of meat + 20 minutes for a whole piece
- we stick the temperature probe so that the bag is at the top, and water does not get into it.
Masinen
Yeah, I realized, well, here's a piece in my hot water, I don't take it out yet))
My time has passed decently when it turned off, well, I'll try to measure it anyway))
Masinen
It was necessary to immediately measure the temperature, now it showed 75 degrees, and the thermo probe entered with a creak, well, as if it's not ready yet, can I turn it on for 30 minutes?
Masinen
My water temperature in the bowl is 70 degrees, then it turns out normally that the meat has 75 degrees, maybe the water has cooled down, I think correctly

Tatiana, I'm not attentive !!!! God, God !!!
The temperature of the finished meat is 70 degrees! So everything is OK with me !!!
Thanks again for the help and for the recipe, well, in general))))
Admin

Masha, while the meat is in hot water to cool down, after turning off the fire, the meat is still cooked with residual heat, this will also be enough.

I'm waiting for a self-portrait meat, I hope you like the taste
Masinen
That's the result)) I didn't add a little salt, although I poured a lot of salt))
Sous-vide pork ham with Oursson processor
Admin

The cut is beautiful

Masha, so that there is enough salt in the ham, keep the meat in brine, at the rate of 1 tbsp. l. for 1 glass of water, and keep it for a day.
Then the meat will be salty as it should, in moderation
Masinen
Next time, I'll do it already)) although to me, well, according to my taste, salt is normal, but my husband will say that it is not salty)) but still delicious))
Tatiana, thanks again !!!
Admin

Masha, to your health! Husband is very important, how he said it will be
Masinen
Nothing, he will survive, less salt, he will be healthier))
Masinen
And today, this meat is 100 times tastier and juicier)) well, I bastard))
I advise everyone !!!
Admin
Quote: masinen

And today, this meat is 100 times tastier and juicier)) well, I bastard))
I advise everyone !!!

That's right ... the meat is ripe Hot meat gives off juice, and when cooled, on the contrary, absorbs it into itself, therefore it becomes juicy. Why it is not recommended to remove the meat from the bag until it cools completely.

Masha, to your health! I hope there are more fans of "meat in a bag" now
Galin
My ham is floating in brine, tomorrow I will do it. And today I found out that a new device of the STEBA firm (Germany) has appeared on sale. Such an interesting device, interesting dishes can be cooked, but we seem to have enough devices that maintain a constant cooking temperature, so we probably don't need it.
Admin

Galya, I saw this device - the price bites. And besides, if according to this system it is often possible to cook meat and vegetables and fruits ... well, I think it's expensive and there is no point. A constant temperature can be maintained in a saucepan today, you just need to practice a little

Galinka, I'm waiting for the result - let the meat turn out as it should!
Galin
Thank you, I also hope it will be delicious.
julifera
Quote: Admin

The "sous-vide" method involves cooking at low temperatures of 80-90 * C.
This temperature cannot be reached in a pressure or multicooker.

I think in Kuku-1054 it is easy to do - on the "Multipovar" program - set 1 hour, 90 C ° and turn off the pressure.
Admin - have you tried this method? Or by the time the hobby for superb technologies started, your 1054 had already deteriorated?

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