Sous vide loin in the Steba pressure cooker

Category: Meat dishes
Sous vide loin in the Steba pressure cooker

Ingredients

Loin 1000g
Salt, pepper, grilling spices - all to taste

Cooking method

  • She treated the meat in a whole piece with a tenderizer, rubbed with a mixture of seasonings for grilling, a mixture of peppers and salt.
  • Packed in a vacuum bag, pumped out the air.
  • I poured hot water into the bowl of the pressure cooker, turned on the Heating to 70 degrees, the time was 7 hours 15 minutes.
  • I gave roughly 15 minutes to warm up, the water warmed up faster of course.
  • I put the meat in a bag in water, closed the lid and went to work. I did it all at lunchtime. I came home from work, the meat was just being cooked.
  • She took out the meat, did not cool it, because it was planned to serve it as hot.
  • Sous vide loin in the Steba pressure cooker
  • Sous vide loin in the Steba pressure cooker

Time for preparing:

7 o'clock

Cooking program:

HEATING

Note

Mine said delicious and juicy!
The girls are right: it is for cutting.

Mar_k
Beauty and yummy! And it looks very dignified! And you can serve cold cuts!
Masinen
Tanya, beauty !! Even the bag was printed)
Tanyulya
Girls, thanks. Yes, loin for slicing is the most it. Here ... I dabble in a little bit with your help
irman
Tanya, your loin turned out to be wonderful, maybe I'll also ripen for a la suvid.
ElenkaM
Tanyush! The root is delicious!
When will you get to the fish?
Tanyulya
Irish, Len, Thank you .
Lenus, I will definitely get there. Yes, something fish in stores ... it feels like everything is stale
lungwort
Tatyana, the loin is excellent. I paid attention to the selected temperature. 70 degrees! I don't remember where I read that for meat in a suvidnitsa the temperature should be about 65-68 degrees. I put my tongue at this temperature, for 8.5 hours, in Oursson 5005 and was disappointed. I had to cook the tongue at a pressure of about 1 hour 30 minutes. True, as a result, the language turned out to be what we need. Now I'll be smarter.
Roza_Irina
Tanyusha, what a beautiful meat! Do not take your eyes off.
igorechek
Quote: lungwort

I paid attention to the selected temperature. 70 degrees! I don't remember where I read that for meat in a suvidnitsa the temperature should be about 65-68 degrees. I put my tongue at this temperature, for 8.5 hours, in Oursson 5005 and was disappointed. I had to cook the tongue at a pressure of about 1 hour 30 minutes. True, as a result, the language turned out to be what we need. Now I'll be smarter.
Maybe this is because it was the language that was being prepared. It is still very different in consistency.
Tanyulya
Quote: lungwort

Tatyana, the loin is excellent. I paid attention to the selected temperature. 70 degrees! I don’t remember where I read that for meat in a dish the temperature should be about 65-68 degrees. I put my tongue at this temperature, for 8.5 hours, in Oursson 5005 and was disappointed. I had to cook the tongue at a pressure of about 1 hour 30 minutes. True, as a result, the language turned out to be what we need. Now I'll be smarter.
Natalia, Thank you . I cooked chicken fillets at a lower temperature, where the thickness was thinner and the chicken cooks faster.
After cooling down, the husband said: very tasty. I also want to test the neck, but the loin is ideal for this method.
Quote: Roza_Irina

Tanyusha, what a beautiful meat! Do not take your eyes off.
Irisha, Thank you . They said it was very tasty.

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