Carbonate Loin (Cuckoo 1054)

Category: Meat dishes
Carbonate Loin (Cuckoo 1054)

Ingredients

Pork loin without bone 1 kg
Bulb onions 1 large
Carrot 1 medium
Sweet pepper 1 small
Celery petiolate or 1/2 bunch of green
Garlic 4-5 pieces
Salt taste

Cooking method

  • Carbonate Loin (Cuckoo 1054)
  • Put the finished meat in a saucepan with a lid, let it cool completely, put it in the refrigerator for ripening.
  • Slicing is done cold, then the meat is well and freely, neatly cut.
  • Bon appetit, everyone!


Admin

TIP: The meat must be well cooked and tender. How can this be achieved?

For this I use a core temperature probe. I set the time and temperature in the pan, after cooking I check the readiness with a temperature probe, insert it into the meat, the temperature inside should be about 70-73 * - then it's ready.

If the temperature is not reached, you can turn on the pan again for a few minutes, then a soft result will be achieved.

Example: I set the carbonate for 27 minutes, checked it with a temperature probe - 65 *, and the needle (sharp knife) goes into the meat with some resistance. I turn on the pan for an additional 5-6 minutes and bring it to readiness. The result on the face (in the photo) has been achieved !!!, the temperature probe shows the required 73 *.
zvezda
Admin !!Thank you very much for the development such a detailed modes and methods of preparation !!! : flowers: Well, we are now provided with meat !!!! We forget about the sausage completely !!
Aunt Besya
Admin, and where do you get hold of the culinary thread ?? I have this problem ..
And the meat ... mmmm ... delicious !!!! Today I made another kilogram, half of it was left. My husband and son sat down .... appreciated, in general !!
zvezda
I mean the store !!!! ; DA recipe will wait !!!! I already made chicken sausage in foil in Kuku .... I liked it, but your recipes for me are like a desktop book !!!
Admin
Quote: zvezda

recipe I will wait !!!! Your recipes for me are like a desktop book !!!

As soon as possible

Thank you, I will continue to write a book

And remember that in our business you can temperature probe check readiness !!!!!
Mila007
Admin, I've also got a temperature probe .. Can you ask a question as a specialist, otherwise I'm a complete layman in this ... If you bake in the oven, then the temperature should also be 73 degrees? I think so, but it's better to ask again ..
Taking this opportunity * well, just like in "Field of Miracles") once again thank you very much for everything! For your answers, advice and delicious recipes!
Admin
Quote: Mila007

If you bake in the oven, should the temperature also be 73 degrees? I think so, but it's better to ask again ..
once again thank you very much for everything! For your answers, advice and delicious recipes!

Mila, yes - the approximate temperature, optimal for meat is 73 * inside the meat. You don't even need to check with a knitting needle - guaranteed!

Thanks for the feedback and kind words, it's nice to hear, I hope to justify the confidence in my recipes in the future
Mila007
Romochka, I don't know how by name and patronymic, I adore, appreciate and trust all, all, all your recipes! There hasn't been a single puncture yet! You are a great smart girl! Thank you for sharing with us!
And thanks for the answer! Since I bought the core temperature probe only this weekend ...
sazalexter
Admin (and why there is no male dream of meat, discrimination) Wonderful recipe, tried to cook
delicious. I recommend to all!
Admin

Sasha, Thank you! Praise from a man's lips is something!
kirch
Admin, came for advice. I bought a carbonade and was at a loss: what recipe to cook, according to this or according to your own "ham for breakfast". Is there a difference in taste? Please advise
Admin

Well ... taste is completely individual.

The meat is rather dry with carbonate, so I recommend first marinating the meat (dry wine, water 1 to 1, salt) for about 12 hours, then cooking it using any method. It is advisable to pre-fry, I like it more.

Make different options and decide your own taste
kirch
Thank you. So I will. True, I, as always, have no wine. What if you dilute wine vinegar? And salt, I always have a problem with that. I'm afraid to oversalt and usually do not add salt. How much salt to take?
Admin
Quote: kirch

Thank you. So I will. True, I, as always, have no wine. What if you dilute wine vinegar? And salt, I always have a problem with that. I'm afraid to oversalt and usually do not add salt. How much salt to take?

And I always keep white table wine at home, both dry and semi-sweet. I don’t buy expensive for the marinade, and it always helps, since the marinade on wine is much softer in taste than vinegar.
Dilute vinegar with water until it tastes "slightly sour water". Take salt about 2-2.5 tsp. with a slide for 1 kg. meat + marinade (cover the meat completely), the salt will dissolve in the liquid and it will be fine.
kirch
Thank you, Tanechka, you are helping out, as always. I will definitely buy wine. I already had an attempt, went into the store, there was no cheap one, and I calmed down on this
kirch
Admin, reporting on the preparation of the carbonade. Put the meat in a saline solution (1 liter of water 1/4 cup of salt) for 4 hours. Then everything according to your recipe - vegetables, etc. The other day I bought a thermometer, so I tried it. Pace. meat was 78 degrees. Half has already been eaten, the rest is ripening. It turned out delicious.
Admin

I'm glad for you, it's nice to hear that everything worked out and delicious!
Cook for health
ziss
Admin, what's the point in bandaging, I have a piece of loin 500-600 grams, fits well in the bowl and so on. And for such a weight, leave 32 minutes. or decrease?
Admin
Quote: ziss

Admin, what's the point in bandaging, I have a piece of loin of 500-600 grams, fits well in the bowl and so on. And for such a weight, leave 32 minutes. or decrease?

The point of bandaging meat is to make a "monolithic" even cut of the meat, especially when the meat is loose in structure. Then, after cooling, the meat will be well cut

Well, the time is already in fact, it all depends on the meat - you might not guess

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