Pork chop with spices (Sousvide Steba SV-1)

Pork chop with spices (Sousvide Steba SV-1)

Category: Meat dishes

Ingredients
Carbonade (piece)	800 g
Salt	18 g per 1 kg of meat
Garlic	1 large clove
spices (what do you like)
you can use nitrite salt	18 g per 1 kg of meat

Cooking method

• We take a piece of carbonade, wash it well, dip it with a paper towel to remove excess water.
• We turn on the Fry mode or I in my pressure cooker the Fry mode for 15 minutes. A steel bowl, maybe I was tedious to max the temperature to quickly fry the meat.
• Rub the meat with salt. We are waiting for the multicooker or pressure cooker to heat up to maximum.
• My Shteba beeps. Pour in mute sunflower oil and fry quickly on each side, until golden brown. For aesthetics))
• My meat was fried in 10 minutes.
• 
• We take out the meat and salt again, rub a little with red pepper. We make cuts with a knife and put pieces of garlic in them.
• We put in a bag for vacuum and grind hot red pepper, I already had it in the mill.
• Cover the meat with slices of butter, preferably soft. Those we must, as it were, smear the meat, it will turn out tender in the end.
• 
• We pack the bag using a vacuum apparatus.
• We put it in a sous vide dish and set the temperature to 65 degrees and the time to 6 hours.
• If we do not eat meat immediately, then we throw the bag into ice water and do shock cooling.
• put in the refrigerator for the night. In the morning we take it out and cut it, cold meat is cut thinly and does not break.
• At the exit, we get a juicy carbonade, beautiful and tasty !!
• 
• 
• Bon Appetit everyone!!
• Carbonate with Nitrite Salt
• 63 g 4.5 hours (plus you need to add time to heat the water)
• 

Time for preparing:

7 o'clock

Cooking program:

Fry + sous vide

Note

Yes, the meat must be allowed to cool to room temperature and only then we open the bag.
Such meat can be used as a cold cuts on the table. very appetizing. Your guests will be delighted!
And serve warm with salad or any side dish)

If you use Nitrite Salt, then after packing the meat in a vacuum bag, it must be put in the refrigerator for at least 5 days and allowed to salt out,
After cooking, burn with a gas burner or fry on a hot grill.

Similar recipes

"Fragrant" carbonade (baked in Brand 35128 airfryer) (Ksyushk @ -Plushk @)

Pork carbonate, fried-baked in a slow cooker (MariV)

Flemish carbonates (Yana)

Masha, of course delicious, not even the slightest doubt!
I'm thinking 69C will work or not? And how else to do without your fancy packer, huh?

Liz, in general, writes that the maximum temperature for meat is 68 grams, and then overdrying will go.
That's why I chose 65))
Do you have ziplock packages? You can use them. You squeeze out the air as much as possible and cook)
Well, I think 69, then 1 degree is not critical, try it.
You just can't imagine how delicious it is !!! I have already cut two pieces!

There are packages, the temperature in Borok on Heating is from 69C, and the multi-cook only lasts up to 1.5 hours, so you can try it only on heating. Or you will have to pull out 37501, but there, on the contrary, only 60C, perhaps not enough for pork ...

That's 60 degrees will go !!! Just increase the time. In short, look, the cooking time depends on the thickness of the piece, the more crumbling, the more time is needed for complete and even heating.
In general, 60 degrees is better. I still cook in the range of 60 to 65 !!
And in the cuckoo?

And in a cuckoo, as in Bork (one story), it's warmed up from 69C, but I don't know the temperature on the Slow Cooker ..

Then get Brandyk. He will cook, and the rest of the multi will be free for other dishes)
And the main thing is to seal the bag with meat well so that the meat does not come into contact with water !!! It is very important!! If water gets into the bag, it will be wrong !!

[Masha]

Masha, very appetizing meat looks!

Heating from 69C,

Liza, Multi-cook from 50C to 1054. I also want to try to cook in slow motion.

Girls, do not throw current slippers.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=291133.0

Ksyusha, before packing in a bag, you need to: wash your hands well !!!
Wash the meat well !!
If you are afraid of something, then fry a piece either before packing or after, when you took it out of the bag.
Roasting is done in a hot frying pan and quickly on each side !!
And that's it !!
This is all that is in the link, if it suddenly appears, it lives from the outside. And when frying, you kill it all !!
That's why I fried the meat, maybe I bought it in Auchan))
Well, for my husband, to make it beautiful)

I will definitely try.

Ksyusha, are you ready to charge a multi-cook 6 times for an hour and a half? And so that the cuckoo doesn’t have time to leave for Podogrev? .. It seems to me that a multi-cook is not an option. Either Preheat or Slow Cooker.

[Mash]

Ksyusha, before packing in a bag, you need to: wash your hands well !!!
Wash the meat well !!
If you are afraid of something, then fry a piece either before packing or after, when you took it out of the bag.
Roasting is done in a hot frying pan and quickly on each side !!
And that's it !!
This is all that is in the link, if it suddenly appears, it lives from the outside. And when frying, you kill it all !!
That's why I fried the meat, maybe I bought it in Auchan))
Well, for my husband, to make it beautiful)

Mash, I read fry ... well, grilling is better done after Su Vida.
I would have tried it slowly.

I put it in a slow motion - I'll tell you tomorrow. While 65C keeps on heating for 3 hours.

Light, let's wait))
Tanya, you can both before and after. Does not matter))

... I've read frying ... well, grilling is better after Su Vida.

Or like here after 5 minutes

[Masha]

Masha, very appetizing meat looks!
Liza, Multi-cook from 50C to 1054. I also want to try to cook in slow motion.

Girls, do not throw current slippers.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=291133.0

Ksyusha, it's about rolling into a jar - it's really not worth doing because of the danger of botulinum toxin poisoning. Here, the meat is immediately eaten.

A gas burner is cool) my husband will kick me out of the house if I give him such beauty)))
But seriously, meat is cooked with blood at 56 degrees, this guy is a fan of this))
I love well cooked meat.

I read somewhere that trichinillosis worms in pork die at 59C. I would not dare to cook at a lower temperature. Better yet, 65, for fidelity
In general, good technology
If only I knew for sure that plastic bags do not emit anything during cooking ...
Maria, where do you get the vacuum bags?

Below 60 degrees, I would not cook, because I don't know where the meat is being brought from. If your homemade, and even checked, then you can, and even then I don't like with a pink color)
I buy special bags in which you can reheat and cook food in them. There it is indicated on the package.
Profi cook packages, as well as the vacuum apparatus itself.

On heating it has kept 65C for 6 hours. I wait further.

I cooked that pork. Slightly denser in consistency than boiled pork in a slow cooker turns out, but definitely juicier - all the same, the package does its job. The meat is much more saturated with spices, it smells directly of them, moreover, the spices were only in the brine, where the meat was soaked for a day. In the bag, only a clove of garlic, cut into several cloves. Delicious, it is not a shame to serve for slicing on the table. I will bookmark the recipe, sometimes you can do it for a change.
Regarding the temperature in the slow one - it kept 65C on the heating, I didn't twist anything, I just went to see the temperature.

I cooked that pork.

In total, how many hours came out in slow motion?

It took 12 hours to prepare, somehow it happened, I wanted to for 10, but I made a mistake with the calculations on the timer socket. This is the cooking time at 65C without heat.

I tried to cook today elk meat on heating in MV Brand 37502. Previously kept it in brine for a day. Te-ra was 67-70C. But after about 3 hours the zip-lock packet burst, probably dropping out too much air. I had to put everything in a slow dish (without a bag), under a lid with foil and put out there on Low (I have no heating). It took about 8 hours to prepare in total. The meat was not weathered, it turned out to be very soft, fell apart into fibers, even the juice was released when pressed. My husband really liked it. But of course I will try in the original version.

Ksyusha, I remember the zip-lock too, either it broke, or the water got there.
The main thing is that you understand the taste)) I told you that it turns out delicious)

Delicious! I will dream towards the packer.

Making Pork Carbonade Again
This time at a temperature of 63 grams for 10 hours, I think you can put less. But yesterday the hot water was turned off and I poured cold water into the sous-vid. Those here take into account the time for heating the water.
The first time I fried at the beginning, and then I cooked.
This time it's the other way around. In the beginning I cooked and then fried.
The result is super! I think it's best to do this.
Well, a photo report)
Without roasting, it also looks delicious

Roasting was done in the Shteba pressure cooker

Incision!!


Close-up


Everyone has a nice morning and a delicious breakfast !!

Maria, thanks for the recipe (thanks to him I bought a dd2 head and cooked a ham and a chop there) I put it for 10 hours at a temperature of 65, on heating. The temperature jumped to 62-72, since there was no vacuum sealer, I tried to buy raw pickled in a vacuum (now I bought it, I will learn to work with profikuk), but the result is the first, by the way, from two kg per evening there are only 200 grams left, which is delicious {\ rtf1 \ ansi \ ansicpg1252
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[shelma]

shelmawhat a beautiful meat !! I'm glad the recipe came in handy))

[Maria]

Maria, Masha! Here I have such a question about roasting - if I plan this carbonade immediately in the refrigerator, then when I open it I need necessarily fry the whole piece or fry each piece while eating? Or is it not critical at all?

[Tanya]

Tanya, you can fry at the beginning and pack.
It is better to fry pork))
And if later, then you will get a piece and grill or where you will fry)
You can fry in portions.

Thanks, understood! Better all the same, first fry.

And I see everything sous, I make a gram of 600-700 at once, then for pizza, for snack bars with vegetables, my credit goes.

[Tanyush]

Tanyush, but I'm tired of the Kurfile)
Ote it. It's on the grill more now))
But the salad is very tasty from sous-vide fileshku)

Masha, that gorgeous piece that is in the photo, after the sous vid was cooled before frying?
Do you have to fry Kurfile too?
And I can also ask, if I have prepared several bags of meat, but not all will be eaten right away, just keep the rest in the refrigerator vacuum-sealed, or is it better to put it in the freezer? (It is necessary to store for about a week).

[Tanyush]

Tanyush, but I'm tired of the Kurfile)
Ote it. It's on the grill more now))
But the salad is very tasty from sous-vide fileshku)

My son only eats this kurfile .... Today I put carbonatik in the night, now I will get it.
We want to leave for a couple of weeks, I think I’ll make him suvid in the freezer.

[j @ ne]

j @ ne, Zhenya, you need to fry hotter right away.
Chicken fillet may not be fried, if desired.
And what you haven't eaten can be packed again in the freezer or just in the refrigerator.
And when you want to eat, then put temp water in the water and heat and fry)

Thank you, Masha! Of the various options for preparing a piece of pork, we like sous-vid more, so I try to make it safe.

And what you haven't eaten can be packed again in the freezer or just in the refrigerator.

Masha, I finally got a vacuum cleaner and got close to the sous-vide. I plan for my son on a trip to the forest (they go for two weeks) to make either pork or whole chicken. How long can the product be stored in a sealed bag in the absence of a refrigerator? Open, of course, you will have to immediately use.

[Meat in the forest]

I'm planning a trip to the forest for my son

I'm not Masha, but I will answer, because I recently read an article Su view of Steba SV 1 and vacuum device Profi Cook PC-VK 1015 DS
🔗
Meat in the forest

After checking that the finished products in the refrigerator behave well, we decided to take a chance and move on: we took the boiled pork with us in the sous-form (see below) into the forest instead of canned food. The daytime temperature was about + 22 ° C, the food was stored in the shade, but without a refrigerator. A control piece of ordinary boiled pork fell into disrepair within a day, while the evacuated boiled pork, and with it the group of testers who tasted it on the fourth day of the hike, felt great. The experiment had to be stopped due to the end of the delicacy, but the conclusion suggests itself - the tested vacuum sealer is able to significantly diversify the menu, for example, when traveling to the country or on a weekend hike.

The vacuumized boiled pork, and with it the group of testers who tasted it on the fourth day of the hike, felt great.

Thanks, it's just great

[Anna]

Anna, well, they answered already)
I would make meat in portions and when necessary, I would open it and pour it over with fire on the grill and eat !!
It will be tasty))

[Anna]

Anna, well, they answered already)
I would make meat in portions and when necessary, I would open it and pour it over with fire on the grill and eat !!
It will be tasty))

Or you can make a large piece, cut into portions and vacuum. The main thing is to preserve, but how they use it is their business.

Could be so)

The chicken and lamb flesh turned out to be delicious (the chicken, according to the words, tried the lamb itself). Today I tried to cook a shank, having removed the bone first, but so far - tough, for my taste, although it is completely ready. It took 7.5 hours at 70 degrees. Although, perhaps, you should not expect soft tenderloin from the shank. Maybe a puncture in the regimes, Masha? On the other hand, the skin is quite soft.

[Anna]

Anna, I did a knuckle,
I don't even know what to say, it should be cooked properly anyway.
Did you pickle it beforehand?

[Anna]

Anna, I did a knuckle,
I don't even know what to say, it should be cooked properly anyway.
Did you pickle it beforehand?

I kept it only in a salty solution (2 tablespoons of salt for 3 glasses of water) for 2 hours. Salt is normal. At first I really wanted to try.

[Anna]

Anna, probably the knuckle is not milking the suvid, all the same. Or it should be done for a long time, although I do not think that it will become softer.

[Anna]

Anna, probably the knuckle is not milking the suvid, all the same. Or it should be done for a long time, although I do not think that it will become softer.

Maybe finish it off in the pressure cooker?

Here, put it in the Shtebu for the 0.7-second cook.
It will be soft and tasty)