Pork on the Su Vid technology in the Brand 701 multicooker

Category: Meat dishes
Pork on the Su Vid technology in the Brand 701 multicooker

Ingredients

Ham 600 gr.
Salt, red hot pepper (ground) taste
Coriander, rosemary, cloves, marjoram taste

Cooking method

  • Wash the pork, dry it. Rub with salt, pepper, spices.
  • Evacuate in a bag for vacuum packing.
  • Send in the refrigerator overnight to marinate.
  • Pour 1.5 liters of cold water into the multicooker bowl.
  • Manual mode 2 steps:
  • 1.65 ° C 1 hour
  • 2.65 ° C 9 hours
  • Put pork in vacuum package in water after the signal about the end of the first stage.
  • After that, I left the package in the already switched off multicooker for about an hour or two.
  • Refrigerate at room temperature and refrigerate overnight.
  • In the morning we will get an excellent sandwich meat
  • Pork on the Su Vid technology in the Brand 701 multicooker

Time for preparing:

marinating overnight, cooking 9-10 hours, chilling overnight

Cooking program:

Manual

N @ dezhd @
MannaWhat a delicious meat, I'm still afraid to try Su Vid in a slow cooker, so I think I must decide Thank you for the recipe and for the tip.
Manna
Hope, Thank you
What is there to be afraid of? If you have a vacuum sealer, everything is very simple.
I have already tested different options. As soon as my hands reach, I'll edit the video and process the photo, and I'll post another recipe
MariV
Mann, how much did you buy the vacuumator?
It seems necessary, but it seems - no. Plastic.
N @ dezhd @
Ha, a neighbor has a vacuum cleaner, I was her guest and saw, but she uses the current for the freezer (here is a dark forest). So I'll try to do it all the same! If you like it, I will definitely buy a vacuum cleaner!
gala10
Mannochkawhat a fine fellow! Brand in general is perfectly suited for sous-vide. Only it is not clear why it is impossible to immediately put the bag in water, even if it heats up with it. Or is there some sense in this that I still don't grasp?
Manna
Quote: MariV

Mann, how much did you buy the vacuumator?
It seems necessary, but it seems - no. Plastic.
Olga, I bought not for Su Weed, but for vacuum packaging. And Su Wid just decided to give it a try, experiment with it.
I have a Pro Cook. So I talked about him
Quote: Manna

Experiment on evacuating a glass jar with a screw cap in the container of a Profi Cook PC-WK 1015 DS vacuum sealer
One with the DS marking costs approx. 4.5 thousand. Without this marking - approx. 4 thousand.

Quote: N @ dezhd @

she uses current for the freezer (here is a dark forest)
I also mainly planned to use it for freezer, refrigerator and other food storage.

Quote: gala10

Mannochkawhat a fine fellow! Brand in general is perfectly suited for sous-vide. Only it is not clear why it is impossible to immediately put the bag in water, even if it heats up with it. Or is there some sense in this that I still don't grasp?
According to the technology, the meat should be immersed in already heated water. If we talk about the technology of cooking meat in general (not only in a vacuum), then if you put it in right away, it will slowly heat up and lose juices, and if you put it in already hot water, it grabs from the outside, and the juices in the broth no longer give so intensively. Here, I suppose, the same principle applies.
gala10
Ahhh, now I see! Henceforth, I will also put a bag in the heated water. Thank you, Mannochka!
Masinen
Mannochka, meat for sore eyes !!!
Lerele
Manna, thanks, I somehow overlooked how the cans can be evacuated.
And the meat is a feast for the eyes!
It is necessary to make a whole piece too, otherwise I somehow cut everything into layers and do it.
And what did you put it on so that it looks like varnished?
Manna
Girls, thanks for the kind words
Quote: Lerele
And what did you put it on so that it looks like varnished?
So ... I told everything about what I smeared with ... And the gloss ... it remained from the juice ... after a night in the refrigerator it was gelatinous, and the meat was "varnished"
Lerele
I thought maybe some secret
I have jelly on the slices, but not at all so beautiful for some reason, although I smear about the same
Lerele
I have three more bags with pork pieces, and when they run out, I will definitely try, I liked it very much, it is beautiful.
Tanyulya
Mannochka, the meat is excellent !!!
lu_estrada
Manna, wonderful meat. for a long time I did not dare to cook such meat in my Cuckoo, the temperature is from 65C to 85C only on heating. Now I'm going to take care of this yummy.
Manna
Girls, thank you Try it, be sure to try, if you like the meat, you must try
Natasha K
Manna, and in the heated book is also possible or am I dreaming in vain? Also there is no vacuumator, nothing will work, right?
Manna
Heated in Panasonic? So the temperature there is about 70-75 ° C, as I remember ... too high for a sous view, the meat will be drier. And the vacuum device is very necessary for this technology - the meat must be in a vacuum (girls create a vacuum in water, but I would not risk it).
Natasha K
I see ... we need to expand the kitchen devices ...
Elena-Liza
Made pork using this recipe in March 4312. Did everything exactly as written. The meat was vacuumized into a Hotter bag using a Hotter vacuumator. I set it at 65 ° in the multitude for 1 hour, then for 9 hours at the same temperature. Two hours in the switched off cartoon and in the refrigerator. In general, she did not deviate a step from the recipe. It turned out wonderful meat. : girl-yes: Soft, juicy. A la boiled pork. Or maybe not a la, but real boiled pork. Thanks for sharing great recipes. I also made chicken breasts according to your recipe, and also without misfires. Delicious, juicy, which is very important for breasts.
Manna
Elena, I am very glad that the recipe came in handy, and I liked the meat. Thank you for sharing your impressions!

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