Rick
And the price?
* Karina *
I bought the girls today, only the shank will be done tomorrow, so we'll see how it goes. But I need to decide on the temperature and time, after all I will do on Oursson. At a price in Kamchatka of 210 rubles kg, the knuckle pulled out 200 g by 1 kg.
Mar_k
Karina, will you do the knuckle directly with the bone? Or just the pulp?
* Karina *
Marina is straight with a bone, but I will cook in the package. My friend does not have a vacumator
Mar_k
Be sure to appeal, tell us about the result and a photo if possible! It’s very interesting how the bone will be porked!
Elena Tim
Quote: S-t

For those who want to try sous vide and have not yet bought a vacuum sealer, but have already bought a Steba pressure cooker, I suggest ... MIRATORG produces various semi-finished products for baking in the oven already in vacuum packaging. I saw at the Crossroads, Atak and the Miratorg brand store. The same package can be prepared in the Steba DD1 pressure cooker using the "Heating" program

Su-Vid and all the subtleties of technology Su-Vid and all the subtleties of technology
And I always avoided ready-made marinades. Now, as I am in the Metro, I will have to stock up!
Vei
Flax, this miratorg is byaka, both harmful and not tasty! It's better to take a packer ...
Elena Tim
Liz, you mean the marinade - byaka or what? Duc is understandable! I was scattered, I even put it on the list for Metro. And then on the brakes. I'm allergic to all this purchased. I don’t know what they put in there, but only healthy people for whom the word “allergy” is practically not familiar can use it.
And what kind of packer? Why am I not in the know?
* Karina *
Quote: Elena Tim

Liz, you mean the marinade - byaka or what? Duc is understandable! I was scattered, I even put it on the list for Metro. And then on the brakes. I'm allergic to all this purchased. I don’t know what they put in there, but only healthy people for whom the word “allergy” is practically not familiar can use it.
And what kind of packer? Why am I not in the know?

Lena, I'll cook tomorrow, I'll unsubscribe! Otherwise I was upset myself
Elena Tim
Come on, Karin, I'll wait!
What are you upset about?
* Karina *
Quote: Elena Tim

Come on, Karin, I'll wait!
What are you upset about?

What will be byaka
Elena Tim
Yes, you will not have any byaki, everything will be fine!
This is Liza - the temptress seduces me into a vacuum cleaner!
* Karina *
Quote: Elena Tim

Yes, you will not have any byaki, everything will be fine!
This is Liza - the temptress seduces me into a vacuum cleaner!

Why aren't you sleeping there at night all night!
Mar_k
Quote: Elena Tim

And what kind of packer? Why am I not in the know?

Elena Tim, don't you have such a miracle? We'll fix everything now! Read here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=23439.20

And its application is still here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=295694.200

Masinen
Quote: Vei

Flax, this miratorg is byaka, both harmful and not tasty! It's better to take a packer ...
Liz, why byaka? They sell clean meat.
And I have never seen a marinade.
By the way, I bought a neck and it seemed to be normal, delicious.
kirch
In Miratorg I bought ribs in vacuum without marinade. I liked it.
Elena Tim
I also buy pork from the world trade. Neck, shoulder blade, shank and even fish soup! I like. I haven't taken pickled meat yet. And I don't feel like chavo anymore.
Elena Tim
Quote: Mar_k

Elena Tim, don't you have such a miracle? We'll fix everything now! Read here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=23439.20

And its application is still here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=295694.200
Ah well?! Marine, and you there too? But yesterday I wiped those tears myself! Nicholnozna, come on, buy a Proficus! I no longer wish to pity you!
Mar_k
Quote: Elena Tim

Ah well?! Marine, and you there too? But yesterday I wiped those tears myself! Nicholnozna, go and buy a Proficus! I no longer wish to pity you!



In general, a vacuum cleaner is a thing! When I was in the Master-class of Shteba, I almost carried him away with the Grill from there - they didn't give him! Masha will not let you rip! The meat, no matter what kind, turns out to be very tender and tasty! Husband and eldest daughter really appreciated it! And with a small amount of salt you can cook, but delicious, just divine! And what a fish - can not be described! So you can write down to the wishlist! Here is a master class https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=303343.0
Elena Tim
Yes, Lisa showed me these pictures. So, I know you all by sight
So the packer turns out to be quite small? On which Liza operated - who is this? Shtebik or Proficushka?
Mar_k
Proficus! And Stebik there are 5 models, now the V6 is more interesting, similar to Profikuk.
* Karina *
Quote: S-t

For those who want to try sous vide and have not yet bought a vacuum sealer, but have already bought a Steba pressure cooker, I suggest ... MIRATORG produces various semi-finished products for baking in the oven already in vacuum packaging. I saw at the Crossroads, Atak and the Miratorg brand store. The same package can be prepared in the Steba DD1 pressure cooker using the "Heating" program

Su-Vid and all the subtleties of technology Su-Vid and all the subtleties of technology

Girls, I prepared a knuckle, but the photo will be tomorrow, let the night lie in the refrigerator.
* Karina *
Girls, I'm not a big photoset and an impression

That's exactly the knuckle itself

Su-Vid and all the subtleties of technology

Su-Vid and all the subtleties of technology

I put it in a bowl, filled it with water, set the temperature to 68 C and the time to 5 hours. Multicooker Oursson 5005

Su-Vid and all the subtleties of technology

After 5 hours my knuckle was getting cold in the bowl

Su-Vid and all the subtleties of technology

I lay in the refrigerator at night, took off the package and sample

Su-Vid and all the subtleties of technology

Su-Vid and all the subtleties of technology

Su-Vid and all the subtleties of technology

The knuckle took 5 hours to prepare, but it still didn't have enough, there is blood near the bone

Su-Vid and all the subtleties of technology

The bone is very large, the meat is small (I think that it just happened to me)

Su-Vid and all the subtleties of technology

Su-Vid and all the subtleties of technology

Su-Vid and all the subtleties of technology

Bottom line: the meat turned out delicious, but not salty. Marinade - I didn't like the smell, it smelled like half-smoked sausage - phew.
For myself, I conclude that I buy a vacuum generator and the marina itself and prepare sweets. It's ok for one time, but I won't buy more in the marinade. Here



* Karina *
Yes, Tanyush was enough for me once, maybe without marinade it is normal, but in marinade - NO
Mar_k
Karina, thanks for the result and the photo report! Now I will know what not to buy! In general, the meat is very tasty! If, for example, it is kept overnight in brine or marinade, and then SuVid. Now I have adapted to cook meat for salads this way, without spices at all! Hopefully we'll be washing your new toy soon!
gala10
Girls, take me into your friendly ranks! I read your posts, I read ... I was tempted, I was seduced ... And then my daughter treated me to chicken breast using the sous-vide technology. All! Actually, I don't like chicken breast, it seems too dry. And then ... oooo ... I liked it, and how!
In general, I have now put the chicken breast in Brand 37502 on the simmering mode (the manufacturer claims 70 degrees) for 3 hours. Let's see what happens. Then I will report back.
* Karina *
Quote: Mar_k

Karina, thanks for the result and the photo report! Now I will know what not to buy! In general, the meat is very tasty! If, for example, it is kept overnight in brine or marinade, and then SuVid. Now I have adapted to cook meat for salads this way, without spices at all! Hopefully we'll be washing your new toy soon!

It is imperative to soak in brine, I had something to compare with, I recently made boiled pork ala suvid

Su-Vid and all the subtleties of technology

* Karina *
Quote: gala10

Girls, take me into your friendly ranks! I read your posts, I read ... I was tempted, I was seduced ... And then my daughter treated me to chicken breast using the sous-vide technology. All! Actually, I don't like chicken breast, it seems too dry. And then ... oooo ... I liked it, and how!
In general, I have now put the chicken breast in Brand 37502 on the simmering mode (the manufacturer claims 70 degrees) for 3 hours. Let's see what happens. Then I will report back.

girls and for chicken breasts not much 3 hours?
Vaneska
I kept mine for 1.5 hours at 63 degrees. It turned out great. Moreover, one was kept in a solution with saline for 3 hours, and the other was salted before vacuum. The first has a more harmonious taste.In general, it turned out super tasty! I think at 65 you can hold it for an hour.
gala10
Quote: Vaneska
I think at 65 you can hold it for an hour.
So is it time to disconnect? Two hours have already passed.
Masinen
Galina, you focus on the thickness of the breasts.
In general, 2 hours should be enough)
Masinen
* Karina *, little 5 hours. It was necessary to set 8 hours, then it would have turned out delicious and without blood.
I bought Miratorg without marinade, good meat.
* Karina *
Quote: Masinen

* Karina *, little 5 hours. It was necessary to set 8 hours, then it would have turned out delicious and without blood.
I bought Miratorg without marinade, good meat.

Yes Masha, I also think that it is not enough, but next time I make the marinade myself
gala10
Maria, what to do with them next: under cold water or leave to cool in their own water?
Mar_k
Quote: gala10

Maria, what to do with them next: under cold water or leave to cool in their own water?

Galya, give them shock therapy - put them in cold water for a bit
gala10
Marina, thanks, I'll report back soon what happened. Damn, but if you like it, is it also a sou-vidnitsa to buy? Oooh ...
Mar_k
Galya, I don't have much room in my kitchen, for mega the way out is Shteba's pressure cooker, I'm doing Vanya! And you will like the meat very much, I guarantee! And both cold and warm. They eat my cold cuts, my capricious people like it!
gala10
I report:

Su-Vid and all the subtleties of technology


Everything worked out great! Girls, thanks for your support!
gala10
Karina, yeah! It turned out very, very well. And something I doubt that I should have kept less. True, the breasts were not thin.
Mar_k
Quote: gala10

I report:

Su-Vid and all the subtleties of technology


Everything worked out great! Girls, thanks for your support!

Will you do this more often now? Liked? Delicious
* Karina *
gala 10, as I understand it, they were preparing for two hours, it seems that's enough
Mar_k
Karina, yes, if the breast is not very thick, then 2 hours, but the turkey is 3-4, again depending on the thickness!
gala10
Karina, are you talking about mine? 3 hours.
* Karina *
yes, it seems they are not that and thick for three hours, it seems to me a lot, and even after under the grill for a few minutes - it would be generally yum yum
gala10
They are not so much thick as there are a lot of them (1.2 kg). And they will go under the grill before the arrival of friends.
lana19
Check mark! How does it taste? Boiled juicy?
gala10
Sveta, it doesn't look like anything at all! The taste is not boiled. Juicy - yes !!!
lana19
Well, that's it - I went to pickle the chicken. I'll try in the smokehouse + "grandma's blanket."
Mar_k
Here is a turkey, did it for 4 hours, there were 3 breast fillets where for a total weight of 1400
... made everything different (Provencal herbs + salt; Granular mustard; Soy sauce)
Su-Vid and all the subtleties of technology Su-Vid and all the subtleties of technology
Masinen
lana19, Svetlana, it turns out something like baked.
Marina, well done!!

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