lana19
Masinen, Game is renderized and marinated. Can't wait to try a new taste
Mar_k
Quote: Masinen


Marina, well done!!

Masha, thank you! for me this is the way out! And then in the morning, while you get up, you will send everyone, wash, feed, cook, etc. according to the list - so and veche! And not when to eat!
Bird titmouse
Hello everyone!
I dream of suvid and I even seem to have saved up some money for a packer + suvidnitsa
Users of this technology, please answer the questions. Do you use souvid preparation all the time, or do you play enough and no longer want to mess around? Does the souvid meat turn out to be similar to each other (well, that is, juicy meat of the same consistency) or does it turn out to be cooked differently? Can you make jam in the souvid? And what about desserts?
gala10
Girls, I'm still totally awesome! It's soooo delicious! And I didn't expect what would happen in Brandick, where the temperature is not regulated. And what will happen in a real sous-vidnitsa? I already want her ...
Masinen
Bird titmouse, I use it all the time, maybe it's very convenient. You can make blanks and then when you need to put in a sous-vid and cook.
The meat is very tasty cold for sandwiches or slices. Also for the side dish.
Convenient to take with you on the road and to work.
Let the girls write their opinion)
Mar_k
Birdie - titmouse, you can make some desserts! The meat always turns out to be very tasty. Take a look at the Master - class, it will become clear to you if you ask anything https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=303343.0

A vacuum sealer will be useful for you not only for the Su view, but also for storing food - a useful thing!
Elena Tim
Quote: Mar_k
A vacuum sealer will be useful for you not only for the Su view, but also for storing food - a useful thing!
And which one to take?
Mar_k
Proficuk - I love me very much
Elena Tim
Marish, is he not very big? Because if it's big, then I don't need it. It is necessary to use it and remove it from the sight of the cabinet.
Mar_k
Like this

Su-Vid and all the subtleties of technology
Elena Tim
And, well, that is, he is literally small. Clear. I will think now!
zhariks
Quote: Titmouse
Do you use souvid preparation all the time, or do you play enough and no longer want to mess around?
Well this is all individually IMHO. Some devices and technologies take root, some others. Until you try it yourself, you will not understand.
Vaneska
The little bird, the technology itself is super! If there is no space and money, it is quite possible to get by with moving cartoons, but the vacuum packer is indispensable in the kitchen. And there is no fuss at all, you don't need to stand over it, or the dishes after washing. Yes, and there is always a piece of ready-made meat in the refrigerator for every fireman (so the thigh of a turkey sous vid lay in a vacuum for about a month, the other day I got it - as good as new)
Elena Tim
Quote: Vaneska

The little bird, the technology itself is super! If there is no space and money, it is quite possible to get by with moving cartoons, but the vacuum packer is indispensable in the kitchen. And there is no fuss at all, you don't need to stand over it, or the dishes after washing. Yes, and there is always a piece of ready-made meat in the refrigerator for every fireman (so the thigh of a turkey sous vid lay in a vacuum for about a month, the other day I got it - as good as new)
Wait a minute! Month? I mean, ready-made or raw?
Even more and more I want a packer!
Bird titmouse
Thank you very much for your answers! I read all the recipes and topics on this forum and really wanted to cook sous vide too. We are fans of healthy food at home, so sous vide is especially attractive to me.
That is, I correctly understood that I will be able to cook meat for dinner in a variety of sous-vide? And now I just do it in the oven, I'm already tired, to be honest (and sometimes stew) ... I want variety

And the reviews, reviews about the sous-vid on the forum are such that somehow I sat reading until the night. Especially the impressions of Maria Maisen
Vaneska
Elena Tim, yes, ready, it is in a vacuum after a sous view. And then I got it, if you want cold, you want to grill, and I made like Kiev cutlets in batter and breading, quickly fried on both sides - and you're done!
The bird is a titmouse, and as for the variety, this is a question for sauces and side dishes.
Bird titmouse
Quote: Vaneska
like Kiev cutlets in batter and breading, quickly fried on both sides - and you're done!
Marina, do you know how things are with vitamins and all kinds of nutritional benefits after such storage? Actually, what you wrote sounds fantastic ... I could take a portion of meat to work for my husband for a week ...
Vaneska
Bird titmouse, Duc without oxygen, the decomposition process does not proceed. Therefore, with both hands for the packer.
Mar_k
Of course, Su vid technology is an opportunity to diversify your diet. Meat can be cooked so that it can be served as slices on the table for guests (such as boiled pork, loin). Not only pork and poultry, but also beef cooks well. Salt consumption is minimal, since the meat is not boiled into broth, but cooked slowly and in its own juice. It is actually stored for a long time, of course I do not store it for a month, a maximum of a week - because I think that although there is a vacuum, it is still a product without additives that sell life to the product. It is convenient to pickle, toss, sealed and less dirt and the paste is cleaner and can be stored longer.
Mar_k
And fruits are class! For serving for dessert or ice cream or for making sauce - they are not boiled, there is not much juice, vitamins are preserved to a greater extent than after boiling and baking.
gala10
Quote: Mar_k
And fruits are class!
Marina, and fruit should be done at what temperature and how long the process?
Mar_k
Galya, I did it like on MK, 30 minutes at 80 grams. I took the mixture in one package (apples, tangerines), without sugar.
gala10
Marinochka, thanks for the answer. I'm thinking - so, probably, apples can be made, like baked apples? How can I get 80 degrees now? Oooh, again we need a su-vidnitsa ...
Mar_k
I would say that not quite healed, but very tasty! And how did you do the meat, why?
Bird titmouse
Looks like I will buy My husband told me to wait 2 weeks, and if I still want to, we will take it. Already 2 weeks have passed, so I came to the forum to find out the details

And what do the fruits after sous-vide look like? Well, at least approximately ...
Mar_k
How to Explain Fruits are tender, not tough, while keeping their shape. Here I made them https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=308756.0
gala10
Quote: Mar_k
And how did you do the meat, why?
In the multicooker Brand 37502 on the Simmering mode (70 degrees) for 3 hours.
Mar_k
Maybe make fruit, only more time is needed, maybe an hour, you need to try!
kubanochka
Quote: Mar_k
A vacuum sealer will be useful for you not only for the Su view, but also for storing food - a useful thing!
And I also packed children's things, which are already small, in batches. The place is now occupied by this heap - scanty

I use Sous Vidnets almost every day. The cuckoo put the slow cooker aside. Now I have the most important assistants, Shtebochka, Ourson, Su-vidnitsa + packer and Proficusha-multi-blender. A! I forgot about the grill!
Mar_k
Quote: kubanochka

And I also packed children's things, which are already small, in batches. The place is now occupied by this heap - scanty

Here's an idea - class!

Quote: kubanochka

I use Sous Vidnets almost every day. The cuckoo put the slow cooker aside. Now I have the most important assistants, Shtebochka, Ourson, Su-vidnitsa + packer and Proficusha-multi-blender. A! I forgot about the grill!

Masinen
Quote: gala10

Marinochka, thanks for the answer. I'm thinking - so, probably, apples can be made, like baked apples? How can I get 80 degrees now? Oooh, again we need a su-vidnitsa ...
Gal, I made apples
Here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=298388.0
lana19
Well, here's my premiere songs film. Characters and performers. Vacuum cleaner Mystery with a slotted nozzle as a vacuum cleaner.Smokehouse Brand in the role of sous vidnitsa. Blanket and husband's jacket as keepers of warmth. Beetroot juice as a dye. And also, a baking bag, a cellophane bag, food film, a "metallized" bag for milk.
Starring: chicken fillet, tenderized, marinated in spices for grilled chicken and French mustard. And chicken fillet, tenderized, marinated in beetroot juice (exclusively for color and as an experiment), boned in a mixture of dry adjika and a clove of chopped garlic.
As you understand, I had neither a vacuum cleaner nor a sous-vidnitsa. There was only a great desire to cook something new. I put the chicken fillet in a baking bag. I put on a regular cellophane bag on top so that the uncovered edge of the baking bag rested against the closed side of the plastic bag. I gathered the edges of the plastic bag around the slotted nozzle of the vacuum cleaner and turned it on. She quickly pulled out the nozzle, twisted the ends of the bag, tied it and wrapped it with more cling film. This seemed to me not enough (I didn't want water from the pan into the product, because the vacuum is conditional and the packages are conditionally hermetically sealed). I also put my wrapped game in a milk carton. Heated a pot of water on the stove to 70 degrees. She poured it into Brandick's bowl, put the bag of fillets. I closed the lid and turned on the heating for 10 minutes. To eliminate heat loss. I did not continue to cook on heating, because the temperature spread in this mode from 60 to 80 degrees. At the end of the program, she wrapped the smoker with a blanket and a warm jacket. After two and a half hours, she took out the product and threw it into a bowl of ice water.
Curiosity did not allow the main actress to soak in the refrigerator. But nevertheless, IT'S tasty, juicy, aromatic. By the way, keeping the chicken fillet in the juice of boiled beets (I made a vinaigrette in the morning) gave the meat a beautiful pinkish color. If I marinated longer, the color would be more evenly distributed. But the combination of a small amount of garlic with dry adjika gave a certain smoked aroma and taste to the pink meat. And some photos from the set. Su-Vid and all the subtleties of technology Su-Vid and all the subtleties of technologySu-Vid and all the subtleties of technology
In this whole delicious story, only my husband, who cannot eat meat, suffered.
Lana Pictures would like to thank the creators of this theme, the moderator Masinen for the helpful information and all the girls whose culinary masterpieces prompted me to do this experiment.
lana19
Thank you girls!
Bird titmouse
What else can you cook sous vide besides all kinds of meat and vegetables and fruits? A bag of soup probably won't come out? Anything with a lot of sauce? I'm waiting for my husband from work - I will "process" him, show the forum
Bird titmouse
Marina, thank you very much! I need to figure out the structure of the forum so that I don't miss anything interesting!
You have a wonderful forum - I can't tear myself away, I've already made a bunch of bookmarks
Mar_k
Good luck!
kubanochka
Quote: lana19
Vacuum cleaner Mystery with a slotted nozzle as a vacuum cleaner. Smokehouse Brand in the role of a sous-vid. Blanket and husband's jacket as keepers of warmth. As well as a baking bag, cellophane bag, food film, "metallized" bag for milk.
That's what I understand !!!!!! This is an engineering thought !!!!!
kubanochka
And I'm making ham today. I vacuumized the meat together with the ham in the bag. Set it to 68 degrees for 6 hours. I go from time to time to twist a ham maker around its axis in a sous vidnitsa. I wonder what happens?
Mar_k
Lena, it will work out! I already tried to do it, it turned out delicious !!! I did only 75 grams - I was reinsured!
Bird titmouse
Quote: kubanochka
I vacuumized the meat together with the ham in the bag. Set it to 68 degrees for 6 hours. I go from time to time to twist a ham maker around its axis in a sous vidnitsa. I wonder what happens?
And what is a "ham"?
kubanochka
Quote: Mar_k
I did only 75 grams - I was reinsured
I'll go give the heat to 75

Quote: Titmouse

What is a "ham"?
And this, Bird titmouse, such a device in which ham is made. Beloboka called, almost Magpie-white-sided
Bird titmouse
Quote: kubanochka
such a device in which the ham is made. White-sided is called, almost White-sided
Oh, girls, you can go broke with your forum !!! I'll go see what kind of thing it is, we can too
kubanochka
Quote: Titmouse

Oh, girls, you can go broke with your forum !!! I'll go see what kind of thing it is, we can too
It was still sold by Redmond under his own name, but they are more expensive.
Look here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4095.0
Bird titmouse
Found a ham maker on the internet. Necessary thing? Please write what you get sous vide. Because I really want to find a replacement for store-bought ham!
Mar_k
Quote: Titmouse

Found a ham maker on the internet. Necessary thing? Please write what you get sous vide. Because I really want to find a replacement for store-bought ham!

Here's another recipe, forgive me for being immodest https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=310569.0.
kubanochka
Quote: Titmouse

Found a ham maker on the internet. Necessary thing? Please write what you get sous vide. Because I really want to find a replacement for store-bought ham!
We switched to "hand made" here long ago. I already forgot the store when I bought it. It was I who cooked ham two years ago. There was no su-vidnitsa then, so I cooked it in a pressure cooker. Minced chicken, pieces of pork, mushrooms, sour cream, gelatin, spices. Cooked in a Sinbo fast machine for 35 minutes.

Su-Vid and all the subtleties of technology

It should be juicier in sous vidnitsa.
kubanochka
Quote: Mar_k

Here's another recipe, forgive me for being immodest https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=310569.0.
Marishka is our special!
Mar_k
Beautiful! And in suVid it turns out juicy, slightly moist, like real!
Mar_k
Lena, then show us the ham, don't hide it! What kind of meat do you make?

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