Classic boiled pork, baked in the oven with steam and temperature probe

[Cooking solinade]

Classic boiled pork, baked in the oven with steam and temperature probe

Category: Meat dishes

Kitchen: Russian

Ingredients
Ham	1.2-1.5 kg
SOLINADE
Water	1 l
Coarse table salt	60-65 g
Bay leaf	1-2 pcs.
Allspice	5-7 pcs.
Cloves (if you like the flavor)	1 PC.
Garlic and carrots for stuffing	taste
Ground black pepper	taste
Ground red pepper	to taste and according to desire

Cooking method

• It is better to choose fresh meat for cooking boiled pork, not very fatty and not very old. A ham will do, although the neck is sometimes used if you want fatter. If the meat is frozen, then I advise you to defrost it in the refrigerator compartment slowly, no matter how in a hurry. You don't want to get a piece of dry meat instead of boiled pork, which will crumble when sliced!
• A couple of hours of marinating meat is not enough to get high-quality boiled pork. In whatever way you marinate the meat, you need to keep it at a temperature not higher than + 8 C degrees for at least a day. If we marinate dry, then turn the meat a couple of times.
• But pickling in solinade has several advantages. The meat is salted more evenly, and there is no need to turn it over, because the piece will be completely covered with brine. And you can smear or sprinkle it with your favorite spices before cooking. But the meat is guaranteed to be salted and not oversalted. I kept the meat in solinade for exactly two days.

• [	Cooking solinade

• We put 60-65 g of coarse salt, bay leaf, black peppercorns and allspice on a liter of water. If you like the flavor, add a clove bud. Boil the brine for a couple of minutes, cool completely. Pour into a container with a lid and put a piece of meat in the joint. On top of the meat, you can press down with a plate so that it does not float. We put it on the bottom shelf of the refrigerator and forget about it for 1-3 days.
• 
• 
• 
• Cooking boiled pork on a program with steam and temperature probe.
• We place a metal grate in a container for steam cooking, pour a couple of tablespoons of clean water, then juice will be released during cooking and steam will settle in the form of broth. At the bottom, you can put an onion and carrots, since at the end we will also get a broth, tasty, transparent and aromatic. Spices, in particular, bay leaves, should be placed on the bottom to a minimum, otherwise they will "hammer" the taste of the meat and oversaturate the broth with their aromas.
• We extract a piece of meat from the solinad, dry it a little and sprinkle with ground pepper, you can grate it with garlic or sprinkle it with dry garlic, Adyghe salt (only a little). We insert the temperature probe into the piece of meat, trying to penetrate directly into the middle of the piece, cover with a lid.
• We stick the temperature probe into the socket provided for it.
• We stick a hose into the lid, stick the other end into the socket for steam outlet.

  We set the "Convection with steam" mode, the cooking temperature is 130 C, and the internal required temperature of pork readiness, based on the table, is 82-84 C. This is all the beauty that you can set in such ovens, and then change and control during cooking internal and external temperature. We confirm the choice of the mode by touching the corresponding symbol, and you are free!

• As soon as the core temperature reaches the preset temperature, the oven will stop cooking and notify you with a signal and an inscription on the display.
• The photo shows that the temperature probe does not lie - the temperature inside the piece is +10 C, and the set cooking temperature is 130 C.
• By the way, it is better to let the meat rest a little at room temperature so that shock heating does not occur, the result will be even better.That is, we take out a container with solinad and meat and leave it on the table at room temperature for a couple of hours.

  The most interesting thing is that the meat was even slightly browned on the outside, and I did not have to send it under the grill, as it was planned the first time. It was just a pity to dry such juicy and tender meat. Yes, and in store versions, there is no special crust.

• Ready and slightly cooled boiled pork should be very tightly wrapped in foil or parchment paper and kept overnight before slicing. It is not necessary to keep it in plastic bags or containers.Here's what happened! Gentle, juicy and classic! I recommend this method! And what a broth turned out!
• 
• Of course, we could not resist and cut a piece hot.
• [/ td] [/ tr] [/ table] [/ td] [/ tr] [/ table]

Note

Due to numerous requests and in order to make it easier to decide whether the steam and temperature probe option is needed when choosing and buying a new oven, I am exhibiting this method of cooking boiled pork.

I apologize for the photo, I cooked at night and took pictures in the absence of good lighting.

Since the oven with steam and a temperature probe appeared, I have been preparing boiled pork just like that.
We love classic boiled pork, such as from the store. When preparing it, salt, pepper, bay leaves are used, maybe garlic, that is, a minimum of spices to preserve the natural taste of meat, and then use it with horseradish or mustard or add to salads, for example, to the Olivier salad. My mother, in turn, mercilessly stuffs pork with carrots and garlic, the meat turns out, of course, tasty, but it is stored worse and gets bored faster.
I prefer to just grate the pork with garlic before baking, or sprinkle with dried garlic for a garlic flavor. But it was this time that they did without garlic at all, especially since not everyone tolerates it, and for some it is generally contraindicated.
Nevertheless, the pork turned out to be very tasty, juicy, tender and aromatic, it was cut wonderfully, the fat melted ... Mmm !!
And the whole point is in two points - in soaking in a solinade, in which the meat is salted and marinated more evenly, and in cooking in the oven on the "Steam + Convection" mode. Moreover, the steam is fed not just into the oven itself, but through a hose into a container with a lid in which the meat is baked and which was included in my oven.
In order for the meat to cook correctly (not overcooking or not overcooking), such ovens use a temperature probe, thanks to which, using the food readiness tables, you can cook any meat product, precisely bringing it inside to the desired temperature. After that, the selected cooking program stops, which is indicated by a sound signal and text on the electronic display.
The temperature can be changed in either direction during the cooking process.
Of course, I cook baked meats in a variety of ways and with a variety of spice and marinade options. And these options are especially good hot. But today we are talking about a simple boiled pork, which, if prepared correctly, always reigns on the festive table as a cold snack. Yes, with horseradish on black bread with kvass - a sweet thing for the Russian soul!

Nice meat. The cooking method is very interesting, but I don't have steam exactly in the bowl
The photo shows very juicy meat. Olga, thanks.

[Olga]

Well e-mine! There is a thermoschut. Couple no. How to live ... how to live ....

Olga, the meat is just reference.

[Olga]

Nice meat. The cooking method is very interesting, but I don't have steam exactly in the bowl
The photo shows very juicy meat. Olga, thanks.

Tanyusha! And I was sure that you have EVERYTHING! there is! So there will be more! Don't cry!

Added on Tuesday 28 Feb 2017 06:31

Well e-mine! There is a thermoschut. Couple no. How to live ... how to live ....

Olga, the meat is just reference.

Eh, Ksyushenka, I would tell you how I lived for over a year without an oven! Everything, type A, was saving up for it, at the same time buying up all kinds of junk to make cooking easier! Yet nothing beats cooking in the oven (in the oven)!
So live your dream and everything will come true!
GIRLS, THANKS !!!

[Olga,]

Olga, What do you think, if the meat is placed over a container of water? Or the wrong coat? Without direct steam, the result will of course be different. In short, a dream is a dream (dreaming is not harmful, as my dad says), but the experimenter still lives in me. I will report back on occasion.

[Ksyushk @ -Plushk @]

Ksyushk @ -Plushk @, I did it in a cartoon for a couple, not bad too! But such a light crust will not work. I would try it in a glass form on a grid under a glass lid. I can be on you, we've been hanging out here for a long time!

[Rada-dms]

Rada-dms, and what kind of oven do you have? I'm just looking after myself an electric oven. Who will advise what?

[VGorn]

VGorn, Victoria, this is the Electrolux EOC 96851 AX, with steam, pyrolysis and temperature probe.

You can get me

I'll try. But I don't promise 100%. Habit, second nature.

Olga, what a tasty treat she bungled
Give me a piece! Well, I don't have such an oven
Here I will come to visit you and gobble up gobble up everything

I would try it in a glass form on a grid under a glass lid.

Ksyushenka! please do and you will tell us!
ehehe. how great this tile looks

[Rada-dms]

Rada-dms, thank you. I just do not understand, is it with convection too? And what does convection give in general?

Wow! This is a bomb, not a method! Bravo, Olenka

As if your oven is not the only household (i.e. non-professional) option that combines both a temperature probe and steam. No wonder you waited so long and chose.

Olenka, why did you set the temperature to 130 degrees?

You can't even imagine how relevant your version of boiled pork is! Like Ksyushk @ -Plushk @, I have no steam, but this is a temperature probe. For a couple of months, he had already become a favorite toy - :) however, a couple of days ago I decided to bake a wonderful baked ham with it, when the set temperature inside was reached and the oven turned off, the meat was frankly raw. And it took only 1 hour to prepare. In this case, the mode was top + bottom and 200 gr.
so I started thinking about your 130 degrees.

Ksyushenka! please do and you will tell us!

Uh, and what is it to experiment on me? Maybe it's better on cats?
No, I'll do that. But I do not promise urgently. The post is kind of like. And my main meat-eater is absent. And there is no glass form. I'll buy ...

This is a great recipe for an airfryer. Pour boiling water into the drip tray for collecting fat, cook on a medium wire rack at 120 * C and medium speed. Time - experimentally

[Olga]

Well e-mine! There is a thermoschut. Couple no. How to live ... how to live ....

Olga, the meat is just reference.

oh mother, don't talk !! Well, now, without steam, then

Olya, so delicious! Can I even steal a little piece?

Olga's recipe and photos are incomparable !!! GORGEOUS MEAT

Olga, what a tasty treat she bungled
Give me a piece! Well, I don't have such an oven
Here I will come to visit you and gobble up gobble up everything

But what, of course, we will gobble up everything, I can’t wait for it !! Renovation ne: girl_claping: solved in the last stage, although] everyone tells me that in my house this is an endless process! Well, so in between we will meet!

Added on Wednesday 01 Mar 2017 09:27 PM

oh mother, don't talk !! Well, now, without steam, then

Well, I somehow vegetate without your cakes ..... But with your golden hands and without steam, everything looks magical! You will come and try to bake Ossetian steamed! Compare whether it is necessary or not!

Added Wednesday 01 Mar 2017 09:28 PM

Olga's recipe and photos are incomparable !!! GORGEOUS MEAT

Thank you Natulik, here you are praising me, so I try to justify by virtue of my capabilities and abilities!

Added Wednesday 01 March 2017 09:37 PM

Wow! This is a bomb, not a method! Bravo, Olenka

As if your oven is not the only household (i.e. non-professional) option that combines both a temperature probe and steam. No wonder you waited so long and chose.

Olenka, why did you set the temperature to 130 degrees?

You can't even imagine how relevant your version of boiled pork is! Like Ksyushk @ -Plushk @, I have no steam, but this is a temperature probe. For a couple of months, he had already become a favorite toy - :) however, a couple of days ago I decided to bake a wonderful baked ham with it, when the set temperature inside was reached and the oven turned off, the meat was frankly raw. And it took only 1 hour to prepare. In this case, the mode was top + bottom and 200 gr.
so I started thinking about your 130 degrees.

Tanya! THANK YOU!!!!
I set 130, because the temperature probe from 120 probes! And I wanted to cook in slow heat, but with a small crust on top. And so it happened. And as I already see now, at a higher temperature at the bottom, the broth will boil out and fry, and it itself, with a low boil, gives a little steam from the bottom.
By the way, I then checked the temperature inside with a Tesomovsky probe and another, head to head, as they say. They all matched.
Maybe you had some kind of failure in the program or with electricity? And what happened to the meat with the blood?
Yes, in general, now the pork is bacon, it is dense, and when it is over, it is dry. Maybe you got such a piece?

[Rada-dms]

Rada-dms, cooked in the sleeve, the pork was without blood, the meat was tough, the juice was clear. Then I took out the core temperature probe and baked the meat as usual.
But I wanted to use the temperature probe.
I will try again. I'll try like you slow cook.
Thank you!

[Rada-dms]

Rada-dms, The meat is gorgeous!

You look at these recipes and think: "I bought a new oven for a reason!" And then I just went to look - whether it was bought or not
What kind of dishes for steaming? This is the first time I see

[Rada-dms]

Rada-dms, Olya, I am very grateful to you. Finally, we got a tender and tasty boiled pork! The main thing is not dry.
I don't have such an oven, but it turned out great in foil. I cooked at 120 degrees for 2 hours.
Now I'll try this kind of turkey solinade

[$ vetLana]

$ vetLana, Svetochka, I accidentally saw your report! How glad I am that you liked this method of cooking boiled pork! Cooking boiled pork in foil is a win-win option! I will wait for your opinion on cooking turkey this way. I always listen and appreciate your comments!

Oh, I'm with a report too! Cooked brisket. I really liked to stand in the solinade, it was salted evenly. Since there is no steam oven, I baked in the sleeve. 2 hours at 160 degrees. Ooooooo tender meat turned out, just melted in the mouth. Thank you very much! On weekends I will cook the neck the same way.

I will wait for your opinion on cooking turkey this way. I always listen and appreciate your comments.

I cooked the turkey, but I'm not very happy with the result. I liked the pork better. I will continue to search for the optimal ratio of salt and water. For the turkey, I took 80 g of salt per 1.5 liters of water. It turned out too salty for me. Compared to pork, more liquid came out of the turkey during cooking.

It is better to choose fresh meat for cooking boiled pork

Perhaps it would be more correct to write not "fresh" but "not ice cream". Steamed meat is not suitable for boiled pork. It will be tastier when the meat (pork) after slaughtering for several days, up to a week, "rests", ferments before it gets into the solinade. But in general, it's about felt-tip pens, that is, IMHO ...

I believe that it is very tasty! Thank you!

I believe that it is very tasty! Thank you!

To your health!

I don’t want to start a polemic, otherwise we’ll get to your inaccuracies in the presentation. In our country, I think, everyone understood what I meant, since the phrase in circulation is “fresh meat and frozen meat”, or even better “frozen”. I didn't write about the pair.

I cooked the turkey, but I'm not very happy with the result. I liked the pork better. I will continue to search for the optimal ratio of salt and water. For the turkey, I took 80 g of salt per 1.5 liters of water. It turned out too salty for me. Compared to pork, more liquid was released from the turkey during cooking.

What part of the turkey did you cook? Maybe not reduce the salt, but reduce the time?
And I think it's better to stuff the turkey with something.

What part of the turkey did you cook?

Olya, I cooked a turkey breast to use later for sandwiches.

May not reduce salt, but shorten the time

And how much to keep. Is 12 hours enough?

And I think it's better to stuff a turkey with something

I nizzza garlic, but besides carrots nothing comes to mind. But carrots don't go well with turkey in my opinion.

[Rada-dms]

Rada-dms, Olya, thanks for the boiled pork! I made it from a ham, but the piece was not entirely successful, therefore, without a photo, the meat was marinated for 24 hours, I had less than kg, the salt was normal, but I think for a larger size it takes 48 hours, baked in a bag, with a temperature probe at 140 grams. up to 84 gr. It turned out very tasty!

[Yarik]

Yarik, I am very glad that I liked the result of this recipe! Yes, meat is never ugly, so bring the pictures next time! Yes, a bigger piece - you need to marinate a little longer, but it will not oversalt much in any case.

Olya, I came with you to think about it. I want to make your boiled pork in Ninza. Which mode do you think is best? Today I bought a great ham in Foodcity. I am planning boiled pork for a holiday, if tomorrow I cook pickled pork, on the 30th - okay? 4 days in solinada - isn't it scary?

[Kara]

Kara, Irish, I still have little experience with Fudka ... Pickle for several days, that's okay. Or a couple, and then coat, sprinkle with not very salty spices, wrap it tightly with foil and place in the coldest place in the refrigerator to play it safe.
I would think of several options.
Slow cooking with temperature control on the wire shelf.
Steamed in a frying bag. Then you want to do the crust, you want to leave it tender.
In foil at a temperature of 160 degrees Bake, open the foil before being ready and make an airfryer swing for a beautiful crust.

Slow cooking with temperature control on the wire shelf.

You mean slow cook? Or steam?

In slow cook mode, as in slow cooker.
Or steam high-grade under pressure on the grate. You can wrap it tightly with foil so that it does not fall apart. Or a grid. Then fry if you want.
Here's how I did it.
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=386403.0
Irish, here you have to try, the device is new after all ...
In any case, it will be edible, the main thing is not to overexpose and cook at a gentle temperature so that the temperature inside is correct.
Well, like, like we cook sausage - slowly raise the temperature so that there is no swelling, with meat as well.

Apparently, in the baking mode, you need to cook, there the temperature can be set, it seems impossible for steam.



Be sure to stand in the cold overnight before slicing. And keep in mind that the temperature rises inertially even after the meat has been taken out, therefore, they do shock cooling. That is, she pulled it out and immediately into the cold.

[Rada-dms]

Rada-dms, Olya, now, I am reporting now with pictures))) I made it from a loin, in a bag.
Very tasty, cut well. Thank you!

[Yarik]

Yarik, Yaroslavna, thanks for the beautiful report - you can see from the structure of the meat that it was the boiled pork! Excellent meat! Directly dietary!
I'm also going to cook for the guests at the weekend.

And I did it again today, we fell in love with it, just added a little salt to the brine, well, we love everything salty. Tomorrow I will report back with a photo.

[Yarik]

Yarik, I will look forward to!
I have a little piece marinated, I'm confused! And in this way I want to do it, and check the new slow ...

The photo will not be, I overdried it, I put it under the grill, it will brown, I will not do this anymore.

[Yarik]

Yarik, what a pity! Well, at least they ate it like that or transferred it to some filling?
I will wait for the next batch!

[Rada-dms]

Rada-dms, Olya, yes of course we ate it, it’s still delicious.

Rada-dms, I want to say thank you very much for the recipe. I especially liked that you first need to keep it in the solinade. Did it for the New Year. Baked in the sleeve. I liked very much that the inside of the meat was well salted. Now I will put pork flank (or peritoneum?) In solinad for 2 days. I will make a roll with prunes and nuts out of it.

[Volga63]

Volga63, the most that neither is real boiled pork in the photo! I am very glad that the recipe came in handy and I liked the result! And the idea with a roll and prunes is great, I, in turn, take note of it, from the flank.