Spicy ham bread with sous vide technology (Caso SousVide Center SV 1000)

Category: Cold meals and snacks
Spicy ham sousvide bread (Caso SousVide Center SV 1000)

Ingredients

Pork (neck) 600 g
Chicken stomachs 300 g
Ice water 100 ml
Bulgarian pepper 1/2 pcs.
Chilli 1/2 pcs.
Pitted olives handful
Gelatin 1 tbsp. l.
Powdered dry garlic 1 tsp
Coriander, oregano, tarragon, ground marjoram 1/2 tsp.
Fenugreek hammer. 1 tsp
Sugar 0.5 tsp
Nitrite salt 20 g

Cooking method

  • Cut the washed pork and stomachs: pork into pieces ~ 3 cm each, stomachs - into two or three pieces.
  • Spicy ham sousvide bread (Caso SousVide Center SV 1000)
  • After adding everything except vegetables to the chopped meat, knead it for 15-20 minutes in any convenient way, until the mixture brightens and begins to stretch.
  • Spicy ham sousvide bread (Caso SousVide Center SV 1000)
  • Add to the mixture diced red peppers and chili, whole olives, mix everything, tamp it into an oblong food container (mine dimensions: length 19cm x width 12cm x height 7cm) and send it to the refrigerator for fermentation overnight.
  • Spicy ham sousvide bread (Caso SousVide Center SV 1000)
  • The ripened semi-finished product is placed directly in the container in a bag, from which we pump out air with a built-in vacuum apparatus.
  • Spicy ham sousvide bread (Caso SousVide Center SV 1000)
  • We immerse the bag with the future bread in the container of the Caso-center with hot water previously poured into it
  • Spicy ham sousvide bread (Caso SousVide Center SV 1000)
  • and we will sew, setting the temperature to 66.5aboutFrom and time 5 hours 20 minutes. After the signal about the end of the process, place the entire package with the container in a container with cold water, and store the cooled bread in the refrigerator.
  • This is how we got it
  • Spicy ham sousvide bread (Caso SousVide Center SV 1000)
  • Spicy ham sousvide bread (Caso SousVide Center SV 1000)
  • Bon Appetit!


gala10
Ahhh ... Bread with eyes ...
Larissaturns out to be quite easy. And no ham makers are needed. Class !!!
Thanks for the recipe!
Feta
These eyes are opposite .... Do not come off!
nakapustina
Larissa,, took it to the bookmarks, but when the loaf is ready to be cooled in water, do not it?
GuGu
dopleta, Larissa! Great recipe and idea !!! I'll do it too ..
dopleta
Oh, Natasha, I didn't write! Thanks, I'm running to fix it !!! Checkmark, Sveta, Natasha - thanks, girls!
Esvt
dopleta, Larissa! Good day! The recipe is amazing! Of course, already in the bookmarks, I want to try to cook. Please tell me at what point gelatin is added.
dopleta
Thank you, Sveta! I put the gelatin in the bowl of the food processor for mixing along with the spices.
gala10
Larissa, two questions:
1) Should the container be closed with a lid (or is there cling film)?
2) If there is no nitrite salt, can the usual one be used?
Elena Tim
Quote: dopleta
(my dimensions: length 19cm x width 12cm x height 7cm)
Straight and did not bother ... They deprived me of all the pleasure of the recipe.
Well, in general, of course, this is something! Lorik, an incomparable ham, sheer beauty!
And the photo - finally, like a magazine. Bravo!
dopleta
Galya: 1) cover with a lid or film only for the period of ripening in the refrigerator, and I evacuated it without the film - the vacuum bag itself served as a lid
2) ordinary salt can be used if you are not going to store the product in the refrigerator for a very long time, and if you are satisfied with the color of the ham less pink than when using it.
dopleta
Quote: Elena Tim
They deprived me of all the pleasure of the recipe.
Delete, INTO la ... For your pleasure, I'm ready for ffsjo!
gala10
Larissa, thanks, everything is clear.
Tanyulya
Larissa, sooo beautiful.
It is necessary to do the same in the form, otherwise I began to do the type of sausages, so what ... they were like cutlets, they said deliciously, but the appearance of the sausage doesn’t.
Elena Tim
Quote: dopleta
Delete, shto la
No, thanks. For once, you didn't give out the dimensions under torture. So I was stunned out of habit.
Tanyulya
Quote: Elena Tim

No, thanks. For once, you did not give out the dimensions under torture. So I was stunned out of habit.
Lenka, I’m speechless! Kapeeets !!!
Elena Tim
Well damn!
Tanyulya
Quote: Elena Tim

Well damn!
Demand compensation for the damage caused, nuuuu ..... at least half a loaf.
Deva
Larissa. Everything is so beautiful and everything is written so accessible that I immediately want to do it. But what about your taste? Delicious or just delicious? Did turkey sous-vide, didn't like it. Now I'm afraid
dopleta
Quote: Tanyulya
Demand compensation for the damage caused, nuuuu ..... at least half a loaf.
Fig! It's easier for me to delete the dimensions :! And I will stay with the ham, and Lenka is satisfied!
dopleta
Quote: Deva
But what about your taste?
I don't even know what to say, Lena, because it will turn out immodestly. In any case, you can always adjust the amount of spices to suit your taste. And thank you very much for your rating!
Tanyulya
Quote: dopleta

Fig! It's easier for me to delete the dimensions :! And I will stay with the ham, and Lenka is satisfied!
Yeah .... it's a bad thing: girl-th: Lenka is silent and as if she is speechless
Deva
Larissa, I meant it, meat, as if boiled or closer to raw. And yet, do you think you can run a scapula or still run behind your neck?
Masinen
Larissa, very cool!
dopleta
Lena, no, of course, the meat is not raw at all. I took the neck, because it is with fat, the ham is more juicy.
Masha, thank you!
Pchela maja
Quote: gala10
And no ham makers are needed. Class !!!
The same thoughts! great recipe, I'm using it!)
lettohka ttt
Masterpiece ham bread !!! Larochka, beautiful, appetizing, original and tasty !!! Thanks for the recipe and the photo is awesome !!!!! I take it into service!
lu_estrada
Ah, Lorik!
I just stand aside from all passions and silently admire!
j @ ne
Here! And then one asks me for ham, another for meat suvid, and Larisa is a smart girl, she combined technologies together! I will definitely use it!
dopleta
Marina, Natasha, Luda, Zhenya - thank you, dear ones, for stopping by and appreciating - I love your praises!
Irina Dolars
Larissa, what a funny ham! Straight live
I looked into her "eyes" for a long time ... then I read ... then I looked again ...
I would admire


Do you want to add to the text about gelatin, which you put into the bowl of the food processor at the same time with spices?

dopleta
Thank you, Irochka!

I finished it!

gala10
Well ... it's worth it, it's cooked ... I wonder if it will work out or not?
Chicken breast. Kneading with a dough mixer. I stuffed it into a container. Evacuated.
Spicy ham sousvide bread (Caso SousVide Center SV 1000)Spicy ham sousvide bread (Caso SousVide Center SV 1000)
I put it in the Headquarters.
Spicy ham sousvide bread (Caso SousVide Center SV 1000)
Now I'm waiting.
And I wrote all this, there is still no result, so that I am not the only one to worry.
dopleta
Do you think I'm worried? You will not get it ! Because I'm sure everything will be in the best possible way.
Vinokurova
dopleta, Laris, how did I miss such a yummy beauty? ... I report it - I put it in the bookmarks ... I will definitely do it, only with pistachios ... mine do not like olives in meat ... they only eat them in a bite ...
oh, Laris ... Laris ... Laris ... you know how to surprise ... what kind of drawing I piled in my ham ... so I look at the slicing, and the fota is so teasing / teasing ... it even smells hefty delicious ... I'm really surprised - this shked with a dirty pug on the photo is doing such miracles! ...
dopleta
Alyonushka, Thank you ! The drawing itself was sculpted, this is not the merit of the school. But it smells - for sure, delicious.
Galyun, and you only do from the breast? Didn't add anything? Write about the result right away, Lan? I also wonder if it will turn out juicy.
Vinokurova
Quote: gala10
And I wrote all this, there is still no result, so that I am not the only one to worry
Gal, don't worry too much ... the current address of the Cherkani, I'll come by the evening locomotive, I'll take a sample ... if you don't like it, you won't even have to try - I'll take this wonderful bread with me
...
gala10
Larissa, for the first time in my life I sculpt ham. So I didn't add anything the first time.
More than once I tried to be seduced by different recipes. But she held on like a steadfast tin soldier. You finished it off.
gala10
AlenKa, friend!!!
Vinokurova
Quote: gala10
friend
no, Gal, I'm not a friend ... I'm a ham and sausage eater ... well, there is all kinds of meat ... rolls ...
dopleta
Quote: gala10
So I didn't add anything the first time
Ah, it is clear ... I would still add a thread with fat to a chicken fillet for juiciness. Well, we are waiting for the report.
gala10
Larissa, the report will only be late tomorrow evening. Tomorrow we will go to nature with friends. Until then, I will not open the package. If it turns out that the ham is damp inside, just cut into pieces and fry. So it will not be lost anyway. I take my camera with me, I will definitely fix how everything will look inside there, and I will post photos.
dopleta
Well, it can't be damp, don't worry.
gala10
Larochka, take the report!
This is the ham when it was taken out (dumped, shaken out) from the container:
Spicy ham sousvide bread (Caso SousVide Center SV 1000)
It looks like a baby cake.
But she has already been cut:
Spicy ham sousvide bread (Caso SousVide Center SV 1000)
This is a photo without comments:
Spicy ham sousvide bread (Caso SousVide Center SV 1000)
I did it for a day, and swept it in 15 minutes ...
The ham turned out to be very tasty, not dry at all. Despite the fact that regular salt (not nitrite) was used, the color was quite decent.
I learned how to make ham !!!
Thanks again for the recipe, I will definitely repeat it.
francevna
Larissa, such a beautiful recipe turned out and very tasty. (y) I hope that I can wean my husband from sausage. Now the pork sous vide is being prepared, now we urgently need to make the ham.
I bookmarked the recipe. +
nakapustina
Galina, and you vacuumized the ham with a lid?
gala10
Natalia, yes, evacuated with a lid. Everything worked out great!
nakapustina
Galya, thanks! Tomorrow I will cook and worry about how it will be vacuumized, I have Caso 10.
gala10
Natalia, good luck! Everything will work out!
francevna
Galinaand there is a hole in the lid or fits snugly

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