kubanochka
Quote: Mar_k
And in suVid it turns out juicy, slightly moist, like real
That’s what I’m counting on. I added the temperature as you said

Quote: Mar_k

Lena, then show us the ham, don't hide it! What kind of meat do you make?
Pork. Marinated for almost a day.
Marin, how long did you keep in the sous-vidnets?
Mar_k
Lena, now I don't remember exactly, did it for the new year! The meat was turkey and chicken (fillets and thighs). It seems about 6 o'clock (or! I poured water right to the very edge, so that the whole ham maker was in the water, but after half the time she turned it over anyway!
lana19
Quote: Mar_k
Here's another recipe
Marina! Amazingly beautiful and mouth-watering ham. Now I understand that sous vide technology gives this wet taste like in the store ham.
Since the husband was forbidden to eat meat, and he loves it, we don’t buy anything to cook it. And I really want to try to cook! This week I will no longer traumatize my husband's psyche with meat aromas. But on the next one ... There will be time to think about what will act as a ham maker
kubanochka
Quote: lana19
It will just be time to think about what will act as a ham maker
Juice bag.
lana19
kubanochka, Lena! Let your ham compliment too! In general, everything that "hand made" causes me sincere admiration and respect for the creator. I saw Marinina's link and let's comment.
Will the ham fall apart after the bag? In the ham, the pressing is good
Lerele
Will not fall apart. Made in a bag of juice once upon a time. I stuffed the bag tightly, rammed it as best I could, I remember tying something else. Jelly was around, a dense ham inside. Made from legs, cut the meat. Cooked in water. Added gelatin.
lana19
LereleThank you for comfort! I'm already all in anticipation! While my husband sleeps, I slowly drag the meat out of the refrigerator. Delicious !
kubanochka
Will not fall apart! Exactly, exactly! Pakat once taught us all here. So it’s not just a juice bag, but with beveled edges so that an octahedral cutaway would turn out The husband could not understand for a long time why I choose juice in such a box ...
lana19
Thoughts converge. I sit and remember what juice is in such a package. Or as an option - I have a jar of canned pineapples.
gala10
Marinochka, happy Birthday!
Girls, one question gnaws at me: I read that the longer you keep the meat in the sous-vidnitsa, the drier it turns out. And why? It's hermetically sealed, so where does the juice go? If it is absorbed into the meat, then it should only be juicier?
Masinen
Galina, where did you read?
gala10
Maria, but somewhere in the posts, now I won't find it, but it was deposited in my head. So this is not true?
Masinen
Galina, honestly, I did not notice that it dries up. Well, this is my personal opinion)
gala10
Yes, I didn't notice yesterday either. After all, I kept it for 3 hours.
Mar_k
kubanochka, is it a ham?
Bird titmouse
Didn't find the apple + tangerine sous vide recipe in the sous vide recipes section. Not all the recipes are there, some are there only on their pages?

Lerele, thanks!
Vei
Girls, once again orient me. I put the pork shoulder on the skin in a dish at 67C for 8 hours. Is this a lot or is it normal? By the way, for some reason the temperature does not rise above 65C.
I'm afraid I cook this pork at such a low temperature, it's just terrible
And yet, the packer vacuum-sealed and packed everything perfectly. I don't know why Lena had problems with him ...
Masinen
Vei, Liz, okay. The temperature is going to rise, don't you worry.
Vei
Mash, it's been preparing for 6.5 hours, when will she rise?
Masinen
Or maybe you set the temperature incorrectly? 65 gr normally milking meat, in general)
Vei
Literally, the temperature just jumped to 68, and what can be wrongly set there?)))))
And soar it there all 8 hours or less?
Masinen
And the piece is big?
Vei
Su-Vid and all the subtleties of technology

And the weight is 800 grams, it's just long.
Masinen
Better hold it, for the first time)) otherwise it will not cook as it should and you will say byaka
Tanyulya
And I cannot understand why the su vidnitsa does not exactly keep the temperature ??? Liz, do you cook in su vidnitsa?
Steam for 8 hours, I do pork for 8 hours, I did it for 10 hours, they did not notice my dryness.
Masinen
My suvidnitsa keeps the temperature well and even a little more.
Liz, are you soaring in what meat)))?
Vei
Girls, I apologize for the misinformation, I have no suvidnitsa, in Shtebik I float in stainless steel
Tanyulya
Quote: Vei

Girls, I apologize for the misinformation, I have no suvidnitsa, in Shtebik I soar in a stainless steel
We say goodbye to cook for 8-10 hours for sure, since you are afraid, otherwise you will not eat later. Do you have it with a greasy layer? I hope it won't be dry.
Masinen
If you do not finish cooking the fat, then it will crunch. Therefore, yes, it is better longer !!
Vaneska
Masinen, Masha, please clarify, as a knowledgeable person, if I understand correctly that the increase in cooking time is just not critical and does not change the consistency of the product, that is, if the temperature inside has reached the desired one, then it does not matter how much (within reasonable limits) it will lie he is in su at the same temp.?

Masinen
Vaneska, Marin, I guess so. I have never succeeded in dry meat, even with prolonged cooking.
It turns out dry, if the temperature is above 70 grams, then let it be dry.
Once I forgot to take out the meat altogether and it lay all day in warm water, because the suvidnitsa maintains the temperature well.
The meat came out very tasty, in the end)
Bird titmouse
Girls, don't you know if you can get some jam in a suvidnitsa?
Vaneska
Masha, thank you, it makes me happy, I'm always afraid to make mistakes with time
Tanyulya
Quote: Titmouse

Girls, don't you know if you can get some jam in a suvidnitsa?
You can, of course, but you still need to stir.
Bird titmouse
Tatiana, share your recipe notes, pliz. I don't even have an idea how to do this. I am in cooking everything that contains sugar, to put it mildly, a kettle ...: wall: I would like to cook the jam in a gentle mode.
Vei
People! After 8 hours I have red blood under the bag, what does that mean? I'm afraid to get it and eat it. Added another 2 hours, but this low temperature confuses me, no words! Why is it red there? There are grayish clots, like foam in broth, but at the same time red blood, so everything is raw, right?
Complementing my epic. In general, after 10 hours of simmering at a temperature of 65-67C, a lot of juice and red blood emerged from the meat, after which I turned on the temperature to 75C and another 4 hours. Delirium, probably, but I don’t risk opening IT with red slurry, in general it will go to discharge (((
Mist
Lisa, I don't even know what to say ...
Yesterday I made a pork leg (about 800g) at 65about 10 hours, heating mode and overnight it was in my headquarters, I forgot to take it out.
There was broth about the size of a glass, but no blood ..
Got it in the morning, gorgeous meat, almost eaten
kubanochka
Quote: Mar_k

kubanochka, is it a ham?
The result is a ham! Now I will cook only in a dish
I photographed with an old camera in the evening, the color is slightly distorted.

Su-Vid and all the subtleties of technology

Su-Vid and all the subtleties of technology
Mar_k
Lena, looks very appetizing! And how does it look like a ham, is there moisture, is it characteristic of a ham?
lana19
kubanochka, Lena! How many hours did you hold? 6 as planned?
Masinen
Quote: Vei

People! After 8 hours I have red blood under the bag, what does that mean? I'm afraid to get it and eat it. Added another 2 hours, but this low temperature confuses me, no words! Why is it red there? There are grayish clots, like foam in broth, but at the same time red blood, so everything is raw, right?
Complementing my epic. In general, after 10 hours of simmering at a temperature of 65-67C, a lot of juice and red blood emerged from the meat, after which I turned on the temperature to 75C and another 4 hours. Delirium, probably, but I don’t risk opening IT with red slurry, in general it will go to discharge (((
Liz, what about the meat then ???
kubanochka, Lena, ham feast for the eyes!
Tanyulya
Leeiz, what's wrong with the meat?
Flax, not dry turned out. from what meat? Did you evacuate the ham maker?
Vei
With meat .... 14 hours of cooking (10 hours at 65C and 4 hours at 75C) plus then it stood until morning
In the bowl.The liquid is slightly brownish, but reddish in places. I just cooled it down, but the sediment still remained, I don't even know if it can be eaten.
Masinen
So you cut open and see. And still need to fry!
Tanyulya
Liz, well, during this time I think everything is ready.
ElenkaM
Liz! Cut. You can decide by sight. In extreme cases, still fry.
This, of course, is horror in time, but the meat is too much!
Vei
I didn’t want fried (((and in general, I’m so upset by this so far that I don’t want to touch it yet. It’s in the fridge, then I’ll sort it out when I leave.
Masinen
Liz, it's you, out of habit))
Why be upset!
There is a video on YouTube full of how they eat with blood. They will fry and eat with a gas burner.
And you have 100 percent ready.
Vaneska
Lisa, don't be discouraged! I had a similar story with meat. A lot of suspicious red liquid was released, incomparably much with the original piece and the meat was drowned in it, but it tasted normal, not dry. Most likely it was stuffed for weight by our craftsmen, and in general the quality of our meat is a separate song. You can't find normal beef, all farm pork, more or less nothing turkey, but chicken. So do not blame the technique.
Vei
Mash, pork with blood is absolutely not acceptable to me. I am confused by the fact that I cannot understand whether it is blood! and if not blood, then what? just why is there still blood?

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