Pork tenderloin in Sousvide Steba SV-1

Category: Meat dishes
Pork tenderloin in Sousvide Steba SV-1

Ingredients

Pork tenderloin 1 PC
Garlic 2 cloves
Salt, seasonings To taste
Butter 20 g

Cooking method

  • Take the pork tenderloin. We cleanse from veins and films. Salt well, pepper and so on (to taste).
  • Chop the garlic finely and coat the meat.
  • Put the butter in a bag evenly between the meat and vacuum.
  • Pork tenderloin in Sousvide Steba SV-1
  • Put in a sous vid and pour water to cover the meat in the bag. We put a heavy saucer on top so that it does not float.
  • We set the temperature to 63 and the time to 3 hours.
  • After finishing, leave the meat to cool in water.
  • After it has cooled down, take it out of the bag, cut it and serve.
  • I just had guests by accident, so I cut the meat as a snack and vegetables))
  • The meat turned out to be delicious, honestly, I still ate such cuttings.
  • Pork tenderloin in Sousvide Steba SV-1
  • And so I served it on the table)
  • Pork tenderloin in Sousvide Steba SV-1
  • Guests appreciated)

Time for preparing:

3 hours

Cooking program:

Su-vid

Note

photo changed the main thing))

the second photo is old, this is how I began to see

Masinen
I was cooking a tenderloin again)
It turned out very tasty!
I put it on 63 grams for 4 hours.
Pork tenderloin in Sousvide Steba SV-1

Pork tenderloin in Sousvide Steba SV-1

I advise everyone to try it !!
zhariks
How do you choose your time? And then somewhere 3 hours, somewhere 4, somewhere generally ten. How to calculate how long to bet?
Masinen
Time is set according to the thickness of the piece. The thicker, the more time it takes to warm up)
plasmo4ka
Please explain why the turkey fillet in 3 hours at t = 70 + 7 hours at t = 75 is still not quite ready, and the pork tenderloin should be cooked at t = 63 in 4 hours?
zhariks
Quote: Masinen

Time is set according to the thickness of the piece. The thicker, the more time it takes to warm up)
It's clear. More specifically? How do I calculate the cooking time for a specific piece? According to the instructions from the sous-vidnitsa, it turns out about 50min by 10mm So chtoli count?
Masinen
Quote: plasmo4ka

Please explain why the turkey fillet in 3 hours at t = 70 + 7 hours at t = 75 is still not quite ready, and the pork tenderloin should be cooked at t = 63 in 4 hours?
For you
Turkey fillet
We put in Su-Vid Shteba and set the temperature to 65 degrees and the time to 5 hours. My fillet was frozen. If it's fresh, you can put it on for 3 hours.
At the end of cooking, let our fillets cool in water and then take them out.

And where did they get + 7 hours for 75 grams ??? I don’t know this and I didn’t write this, especially about turkey fillet.

Quote: zhariks

It's clear. More specifically? How do I calculate the cooking time for a specific piece? According to the instructions from the sous-vidnitsa, it turns out about 50min by 10mm. So chtoli count?
As for the time, it is purely individual. Even the chefs offer different times and temperatures.
At first, I always set more time, maybe I didn't know how much time I needed.
And now I know approximately.
Chicken fillet is enough for 3 hours for 63-65
The tenderloin is about the same.
Fish 1 hour-1.5 hours temperature 60 g
Carbonate, it's thick. It needs at least 6 hours-10 hours, depending on the piece)
I chose the time for myself, as I like. And you can decrease the time and increase the temperature. Or lower the temperature and lengthen the time.
Read the topic about Sous-Vid, I gave the approximate temperature for the products there. And the time depends on the thickness.
Masinen
Each product has its own temperature. And it must be set exactly in a degree.
for example
Meat and fish
56-57 g - a weak degree of readiness, with blood (for amateurs), but all harmful bacteria die.
58-59 g - medium degree of readiness (pink inside)
62-68gr - high degree of readiness

So I put it at 65 degrees.
Writes that it is impossible to set below 52, ​​because harmful bacteria may not die.
And a sample table
Pork tenderloin in Sousvide Steba SV-1
plasmo4ka
Quote: Masinen


And where did they get + 7 hours for 75 grams ???

I'm familiar with the table. And +7 hours turned out quite by accident. After natural cooling + 3 hours in the refrigerator, the taste was as if it was not enough for another 30 minutes to "cook". A day after the refrigerator, the feeling of "not quite ready" seems to have disappeared, the taste has improved.
Masinen
Yeah, now I understand)
Well then, next time increase the time by 30min-1 hour.

And try to lower the temperature. At 75 it comes out rather dry.
From all my experiments, I realized that the maximum temperature should be 65 grams, well, maybe 68.
And so I do not cook above 65.
For cutting 4 hours maximum, no more.
plasmo4ka
Masinen, thanks!
Tanyulya
Quote: Masinen


Chicken fillet is enough for 3 hours for 63-65
Mash, in 30 minutes my fillet was ready, I want to raise the temperature to 65 degrees, and leave the time the same, just try the difference.
zhariks
Masinen, thanks. Slowly it becomes clearer.
If you put more time, will it be worse? And if you do not take out the meat right away (if you didn’t have time to come home on time, for example), and it will stand for a few more hours after turning off the program - is that bad?
Masinen
Quote: Tanyulya

Mash, in 30 minutes my fillet was ready, I want to raise the temperature to 65 degrees, and leave the time the same, just try the difference.
Was it thick or thin. I bought different ones. That's what goes subtle, then it doesn't take long.
But the main thing is to withstand the time so that the Salmonels die))
He even writes in the instructions that chicken meat for less than an hour is not recommended !!!!!))
Well, I say, everyone chooses the temperature and time for themselves.
What temperature did you do?
Masinen
Quote: zhariks

Masinen, thanks. Slowly it becomes clearer.
If you put more time, will it be worse? And if you do not take out the meat right away (if you didn’t have time to come home on time, for example), and it will stand for a few more hours after turning off the program - is that bad?
It's okay if you put it on longer. So I usually put it at night and then it lies in the water until the morning))
Tanyulya
Quote: Masinen

Was it thick or thin. I bought different ones. That's what goes subtle, then it doesn't take long.
But the main thing is to withstand the time so that the Salmonels die))
He even writes in the instructions that chicken meat for less than an hour is not recommended !!!!!))
Well, I say, everyone chooses the temperature and time for themselves.
What temperature did you do?
Not thick, plus beat off. Temperature 60-61 degrees. Salmonela at 55 seems to die
Masinen
Tanya, it's still better for an hour, since he writes in the Instructions))
They are smarter than us there
Tanyulya
Quote: Masinen

Tanya, it's still better for an hour)) if he writes in the Instructions, it's better))
Mash, I have now read the instructions for 1 hour, yes, again with a thickness of 10 mm, 20 minutes, and a lot of sources write that for chicken fillet 20 minutes is enough at a temperature of 60-65. Conclusion: everything needs to be tried. One of these days I will try to raise the temperature at the same time, then increase the time at the same temperature. Experiments are so experiments. And you must try roasting in the grill. I also have a fish in line.
kolsasha
Dinner today is one solid sous vid Beef and cauliflower (alas, there was no broccoli). I decided to put butter in cauliflower after cooking, let's see what happens.
Pork tenderloin in Sousvide Steba SV-1Pork tenderloin in Sousvide Steba SV-1
Masinen
Alexanderis it not ready meat yet?
By the way, I'm making a beef recipe. I did that the other day, it turned out gorgeous !!
kolsasha
Not ready, 3 minutes left.
Quote: Masinen
preparing a recipe for beef.
Looking forward to..
kolsasha
Here. Again with juice. Well, nothing ... there is something to strive for!
Pork tenderloin in Sousvide Steba SV-1
Masinen
Alexander, did you put it in cold water?
kolsasha
Photographed directly from the staff. Then, yes, I cooled it! And in the low-temperature department +2.
Masinen
This is understandable, but initially cold or hot?
kolsasha
This time I tried it cold, somewhere around + 25g. Meat +2 gr. Maybe this is a cant? !!! Maybe you need this - meat temperature = water temperature.
Vinokurova
Quote: Masinen
I did that the other day, it turned out gorgeous !!
Marus, what did you say when you met ?.
Well, at least a few words of scribble .. or are you already on YouTube?
Masinen
AlexanderIn general, the meat is already placed in heated water.
How much I have read and watched on this issue)

As for the juice, it all depends on the meat itself.

I made myself a present for the new year and now I have SV2.
So, I managed to cook a piece of beef, Miratorg. The shank part is without bone, those are the pulp.
The meat is good, I always buy this part, either for stewing or for sous vide. The only film you need to cut.
So I cooked for 58 grams for 8 hours. It turned out, by degrees of medium roasting, in appearance weak and even closer to rare. This is after sous vid.
Then I fried it quickly and here it turned out to be medium, but closer to weak.
And it also depends which piece to fry, the thickness of the piece.
Vinokurova
Quote: Masinen
it also depends on which piece to fry, the thickness of the piece.
Mash, in my program it is written that it is also very important which part of the mascara will go to the sous look .. the neck is one time, the shank is different, even if the thickness is the same ...

Mash, I haven't brought mine yet. .. it's a gift for NG))) I'll bring it next week ... thank you for the gift)))

kolsasha
Quote: Masinen
In general, meat is already put in heated water.
That's where I started! But because of the juice I got into experiments.
Quote: Masinen
I made a gift for the new year and now I have SV2
CONGRATULATIONS! With a correct purchase! With you tests, tests, tests!
Masinen
AlenKa, and where do you write this? on the phone in the app?
Alexander, Thank you! So, I forgot to write that there was juice, but not much, but there was.
I put 25 grams in the water, so the sensor showed.
AlenKaYes, for the muscle part, the time needs to be increased, so I put 8 hours on the shank.
kolsasha
Quote: Masinen
but not much, but it was.
Maybe the accuracy of + -0.5 g is important?! But here it is not easy to understand, since the meat is different from time to time!
You can only understand if you take one piece of meat, divide and cook at the same starting temperatures, in short, like on a lab
Masinen
Alexander, I periodically monitored the temperature on the display, because the actual and installed ones are displayed there.
So, from time to time, the temperature reached up to 58.8 grams, and then dropped and was exactly 58 grams. Those SV2 keep the temperature well.

Vinokurova
Quote: Masinen
AlenKa, where do you write this? on the phone in the app?
Uh-huh ... Mash, I put it on my Samsung sous vid pro... that's the name ... there everyone was divided into groups, and then also into parts ... it's bad that in English, but worse is that I have saleros ... all the time I forget which part is called (((
But I am very happy .... I don’t have to puzzle ... and then, what did I have ?. a step of five degrees !!! This is overkill ... I can imagine what kind of knuckle I will get .... and the tongue !.
Masinen
AlenKa, by the way, I thought that you had already unpacked and tried it out, and you decided to hold out until the holidays))
Well, you have willpower, of course))
Vinokurova
Quote: Masinen

AlenKa, by the way, I thought that you had already unpacked and tried it out, and you decided to hold out until the holidays))
Well, you have willpower, of course))
Mash, are you laughing or what ?. Last week I only worked for two days .. on Tuesday there was a parenting meeting at school, and on Wednesday there was something else to drag home ... so it was not possible ... if I brought her, I would have used up all the food ))))) and potatoes and carrots))) and meat and even more so))))
Countryman
Last Saturday I bought a pork leg and began to make it in technology Su viewtrying her for the first time in my life. For a day I marinated in ice brine (I use water frozen in ketchup bags to keep it cold). I cooked for 7 hours under the control of a homemade thermostat at 65 + -2C. Then I put it in ice water in the refrigerator. And for two days he left for the country.

Yesterday I arrived and took it out of the icy water. To the touch through the bag, the meat - as if you are holding a numb dead cat. Puzzled, went to bed.
Today I opened one package, cut it off, tried it. The taste is stupefied.
Now I am inspired to write, and I myself am waiting for the running washing machine to grind. So that later in the same outlet a building hair dryer can be shoved. I will "burn" the crust outside on the meat. There is also a manual gas burner, but not to burn it with a hairdryer - it's more agile.
kolsasha
Countryman,
And you and gas try. Since it is necessary to create a crust very quickly without heating it inside, the whole point of the super view is lost.Of course, it tastes better with a crust, we are very used to all kinds of barbecue mashliks ..
Masinen
Countryman, ham suvid in this recipe))


Sous-Vide Ham (Steba SV1) (Masinen)

Pork tenderloin in Sousvide Steba SV-1

Here we have a tenderloin, but this is not the main thing, but the main thing is that you have delicious meat)
Countryman
Already burned. Hair dryer up to + 350C gives. Above t caramelization, but only slightly above t charring.
I tried it. The taste is good, only the spices need to be slightly reduced. I put them, as I usually put in ham in a ham maker when making.
notka_notka
Aha !!! Here it is this recipe. Since my cartoon overheats by 4 degrees, I will put 60. Time is 3 hours. If without nitrite, can you immediately go into vacuum and into heated water or keep it in the refrigerator overnight? Let it stay for 3-4 days with nitrite? I will not add garlic, only salt and pepper. Is the oil here for juiciness? Or is it optional too?
Masha, you’ll say, she’s attached. Forgive me, I’ll gain experience - I’ll leave behind
Masinen
Natalia, why with nitrite, cook immediately, then pulled it out and fried and eat right away !!
notka_notka
Masha, we will have a lot - we can cook so much at once. I nevertheless evacuated one tenderloin with nitrite, let it mature to bed - for the sake of experiment))). The rest according to your recipe, only without garlic, I set some to cook. I will fry in the morning. Tell me, how will it cook, do it with shock cooling, or let it cool naturally?
That's what the sous-kind of apparatus wants so much. Somehow I'm not a fan of multicooker, there is one Redik with a multi-cooker, a goat like that, it overheats a lot. But I'm thinking about the pressure cooker ... Tell me, please, did you measure the temperature error in the Shteba pressure cooker?
Masinen
Natalia, do, maybe you will clean up in the refrigerator.
notka_notka
Everything turned out great, the meat is so tender and juicy, everyone at home is delighted
I set it to 60 degrees, the temperature did not rise above 63. Exactly what is needed!!! In the morning I warmed it up in the same bag for 10 minutes at 60 degrees in a multitude, did not fry. Butter gave such a soulful aroma and taste
Here is a report) Thank you very much, Maria, for such an educational program and for help
Pork tenderloin in Sousvide Steba SV-1
Helen
notka_notka, Natalia, Beautiful tenderloin ... and delicious !!
domovoyx
Natalia, appetizing
Masinen
Quote: notka_notka
Thank you very much, Maria, for such an educational program and for your help.
I'm always happy to tell you if I know myself

I also bought a tenderloin today, Natasha, you unleashed my soul
Masinen
Well, here is my clipping report))

Cooked for 3 hours at 63 g
made a mixture of seasonings: salt, nutmeg, black ground pepper, a little hot red, white allspice. I smeared the meat, and the rest is according to the recipe)

Pork tenderloin in Sousvide Steba SV-1
Well, it turned out very cool

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