Masinen
Quote: Fotina
I go again to admire)))
Svetlana,

Quote: Fotina
I'll do it all the same. Just a little bit. Maybe I'll treat someone, or the child will eat.
Do it for fun)
natushka
Masha, I want to ask about the spices. In a mixture with smoked paprika there are already different peppers, recipes in seasonings, there is also a mixture of peppers + another red hot pepper and white allspice. Is there something in the triple size of these peppers, or am I misunderstanding?
Masinen
Natalia, well, there is, but not enough, I still add)))
Or try to make only this one seasoning.
It seems to me that one mixture is not enough
natushka
Masha, the bag says 600-700g of meat, but how much seasoning do you add by weight and volume? It's clear about salt
Masinen
Natalia, I put 1 teaspoon of all seasonings together on 1 piece of meat)
I make the mixture myself, no more, with Suvid the taste of seasonings is brighter, as Ksyusha and I spoke in the video
Stavr
MasinenI just saw it, but I bought a shteba sv50 brisket in the subway, I also need to buy smoked paprika, then I'll put it on.

In general, the video turned out cool, and even in such a studio, we need to shoot a series of such videos.
Masinen
Quote: Stavr
bought a brisket on the subway,
I, too, always buy in METRO, and I buy meat there for suvid.
By the way, tomorrow I will put the brisket, the one with the video, plump and bring a photo of what happened)
Quote: Stavr
In general, the video turned out great, and even in such a studio,
I like it too
Quote: Stavr
it is necessary to shoot a series of such videos.
There will be one more later. Well, maybe we will continue and take off something else)
Zhannptica
Smoked paprika in "Your House" 56 rubles !! Yesterday I came across, grabbed 6 bags))
Helen
Quote: Zhannptica

Smoked paprika in "Your House" 56 rubles !! Yesterday I came across, grabbed 6 bags))
show me a photo!?
Masinen
Jeanne, show the bag))
Zhannptica
I inserted it, I don't see. Now again.
30 g




Pork brisket Sous Vide (Caso SV-200)




I tore one packet right in the store to see if it was IT.
IT




Nearby, Himalayan pink salt with smoked paprika stood. One to one by smell
Helen
Quote: Zhannptica

I inserted it, I don't see. Now again.
30 g




Pork brisket Sous Vide (Caso SV-200)




I tore one packet right in the store to see if it was IT.
IT




Nearby, Himalayan pink salt with smoked paprika stood. One to one by smell
I have one lying around ... I showed it here .. and they told me that she was not very good ... then in the morning I bought a large jar, and the smell in it is different ...
Zhannptica
It seemed to me one to one, like for 539 rubles
Helen
Jeanne, read here, Omela answers me ...
"Holiday" boiled pork # 82
Olgushechka81
Today I finally pickled 2 slices of brisket, that's it .... we wait 2 weeks, oh, wait so long. Thanks for the recipe
Masinen
Olgushechka81, ОЛя, waiting for the result))

You need to make three bags at once, then cook in turn))
Stavr
Zhannptica, Zhanna, smoked paprika in Myasnov is on sale, yesterday I bought it in a tin can.
notka_notka
I also bought smoked paprika Santa Maria in the Metro. While the brisket is still in stock, I'll make it later with this paprika. The question is ripe - how much to take per kg of brisket, so as not to overdo it, but also so that you can hear it
Masinen
notka_notka, Natasha, I'll take 1/3 teaspoon.
notka_notka
Maria,
Olgushechka81
Masha, I made them in 2 bags, although the second brisket was with ribs and I did not remove them. There were no other pieces. Let's wait, oh, only 2 weeks to wait long.
Zamorochka
Masinen, Masha, what height of pot or container is needed for the Caso SV-200?
Masinen
Galina, as in the video we have, honestly, a 6-7 liter high pan.
But not wide.
I use a Kenwood bowl.
And here is that brisket from the video who we evacuated

Pork brisket Sous Vide (Caso SV-200)

As I said, she is a bit fat, but my husband tasted it in the morning and was completely delighted.
Exactly a month she lay in the refrigerator

Pork brisket Sous Vide (Caso SV-200)

Pork brisket Sous Vide (Caso SV-200)
Zamorochka
Masha, yes she is just gorgeous !!! And especially, the color of the skin, it is almost transparent!

Masinen
Galina, yeah

And delicious !!!
This husband bought fresh from the market.
Jouravl
Masinen , Masha, thank you and Mistletoe for the brisket recipe.
2 weeks of exposure, slow cooker 3 hours at temp. 65 degrees
Pork brisket Sous Vide (Caso SV-200)
Masinen
Hope, wow, what a beauty!
Is this brisket from foodcity?
Helen
Mine has been in the fridge for two weeks already ...: girl_in_dreams: I'll hold it again ... made with smoked paprika ... before that I did without it ...
nut
Yesterday I also vacuumized the brisket and 2 shanks - I will keep it for a month
Jouravl
Masinen, yes from Food City. I still have such a piece of raw material. So let your husband persuade
tatlin
Masha, and if a piece of brisket is large and thick about 8 centimeters or more, (she barely squeezed it into Shteba's bowl) 3.5 hours is probably not enough? the month is also monitored, today I will deliver.
Masinen
Natalia, of course not enough!
6-7 hours just need to cook.
tatlin
Pork brisket Sous Vide (Caso SV-200)
Masha, thank you! An excellent brisket turned out, set 7 hours, ate already.
Masinen
tatlin, Natasha, yes! Super came out !!
Olgushechka81
Here is my brisket, only it turned out that the inside of the piece turned out to be fatty, tastier than the store one 1000 times. One more piece is waiting for cooking, already 3 weeks. Thanks recipe!

Pork brisket Sous Vide (Caso SV-200)
Masinen
Olgushechka81, Olya, even a fat brisket, it turns out delicious))

Quote: Olgushechka81
to taste - 1000 times tastier than store
Of course))
Helen
Masinen, Masha, keep the report !!! made with smoked paprika ... marinated for a month ...
Pork brisket Sous Vide (Caso SV-200)

Masinen
Elena, Lenka !!!!! Well super !!! You are hero! Month survived

Helen
Quote: Masinen
Month survived
Yes!!! but delicious !!!!!!!!!!!!! mmmmmmmm
Masyusha
Elena, krasotischaaaa!
vdv
I tried yesterday what I can do. Made close to the original recipe - Tasty, but the smell and taste of smoked meat is almost not felt. Although when I sprinkled it before sending it to salting, there was a sea of ​​smell. Moreover, exactly what you need. It's amazing where it could go from the sealed bag ...
I will increase the dose next time. But the brisket itself, just like the meat, is great!
Helen
Another batch ... bought a beautiful brisket in 2kg ... and marinated all of it in parts ... and didn't even cut the bones ... marinated for a month ... super brisket !!!
Pork brisket Sous Vide (Caso SV-200)
prepackaged .. zavakumiro shaft ... like from a store ...
Pork brisket Sous Vide (Caso SV-200)
Masinen
Elena, WOW !!!! Cool full !!!
I will do it too, I have a new thing in the form of a new vacuum cleaner! I will not tell you all about him)
Such a honey, straight muuurrr
Natalia K.
Quote: Masinen
I have a new thing in the form of a new vacuum cleaner!
Maria, and why are you hiding a new thing from us for so long? Come on, tell me what is the name of your new vacuum cleaner.
Masinen
Nataliya, this, this ...
Handsome Solis
Yes, yes, handsome)
Natalia K.
Quote: Masinen
this, this ...
Handsome Solis
Maria, and where to see pictures of your handsome
Helen
Quote: Masinen
Elena, WOW !!!! Cool full !!!
Thank you!
Quote: Masinen
Handsome Solis
like this !?
Vacuum sealer Solis vac premium
Masinen
Nataliya, I'll put it today in the Solis topic)

Elena, Yes, Solis, but a different model)
nu_sya
And I brought a report, I apologize for the quality of the photo ...
Pork brisket Sous Vide (Caso SV-200)
She ripened with me for 5.5 weeks (I forgot about her), cooked for 6 hours at 63 grams. It turned out very well, the skin and lard are just class. Masha, my next "grand merci" to you.
Masinen
Anya, I'm glad that everything worked out !!
I am pleased when my recipes meet the expectations)

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