A la pork neck kebab sous-vide

[Thank you, Sasha!!!]

Pork neck shashlik sous-vide

Category: Meat dishes

Ingredients
* Low fat pork (neck, shoulder blade)	800 BC
* Bulb onions	a lot (or to taste)
* Garlic	1 large clove
* Soy sauce	2 tbsp. l.
* Worcestershire sauce	1 tsp (option)
* Spicy herbs (to your taste)	0.5 tbsp. l. (or to taste)
* Crushed black pepper	0.5 tsp (or to taste)

Cooking method

• Peel and wash the onion and garlic. Squeeze black peppercorns a little in a mortar.
• Wash the meat, dry it with paper towels, cut into 3-4 cm cubes, fold into a bowl.
• Add the onion, chopped into thick rings and finely chopped garlic.
• Pour in sauces (or just soy sauce).
• Pour in spices.
• Mix well.
• Transfer to a special package. Evacuate. The thickness of the package is about 6 cm.
• Leave on the table for a couple of hours for pickling.
• Place the bag in the multicooker bowl. Pour warm (40 * C) water so that the package is completely immersed.
• Switch on the "Multipovar" mode at 65 * С. Set the cooking time to 4 hours.
• At the end of the process, remove the packaging from the multicooker. Open the package. Transfer the contents to a counter-rack and brown (oven, grill, or hot frying pan)
• I string the pieces onto wooden skewers and put them in the mini oven under the grill.
• Fried the onion in a pan.

Note

The inspirer of this food - Alexander (Lord 68) - Thank you, Sasha!!!
Ham "Ginger" # 55

[Natasha]

Natasha, and how did the meat taste?
Got a kebab taste?

Got a kebab taste?

Since there is no smoke, the taste is not barbecue either. But very tasty.

Probably need to add smoked paprika.
But in the store I never met one.

You can and such paprika. I have it, but I don't like it)) So I cooked it without a haze. It makes no difference to me personally, since I am not a fan of ardent kebabs. For me, this is very tasty meat, decorated under a barbecue. Well, this is more for photography, but I would do it as the author of the idea - I would put it on a dish and sprinkle it with an onion.

Not smoked paprika. The whole taste will spoil. Nevertheless, try to burn Natasha with a burner, of course there will be no smoky aftertaste, but still.

[Natasha]

Natasha, bravo! : bravo: I immediately realized that it was you! How lovely! Thank you very much to you and Alexandru, !
Not today, but on Thursday or Friday, I will definitely do it! I'll taste your ham in sous too

Natasha is another recipe for meditation. A tired duck is called. I looked at the forum at the sausage makers (I've been hanging out there for a couple of years since I got carried away with sausage). There was no duck, and his wife does not really like her, so he tired of a farm chicken weighing 2.5 kg. The recipe is simple, but it takes a long time to cook. Salt in half nitrite and sea salt, a spoonful of sugar or a few grams of crystal. Inject with a syringe and evacuate together with the remaining brine. Hold for a couple of days in the refrigerator, then sprinkle with herbs, spices, pepper and garlic and put inside. You can put a lemon or a slice of orange without the skin inside. Bake in the oven at 80-85 degrees until the inside reaches 65-70 degrees. It will take at least 8 hours, but the result is worth it. The chicken melts in your mouth. Just for the test, the daughter and her son-in-law dropped in and only bones remained from 2.5 kg of chicken. The recipe can be simplified. Just marinate the curva in nitrite and sea salt with pepper and garlic for a few hours. To cook faster, you need to cut it like for chicken tobacco. It goes without saying to cook on a wire rack, put a tray at the bottom of the oven.

[Alexander]

Alexander, I don't have a burner. E / then if only drive over the gas skewers. Or how?

another recipe for meditation

I probably won't make this dish. There is no crystal, and the oven works in such a way that it needs to be programmed every hour (although it’s a matter of seconds, sometimes you do something far from the kitchen and if you don’t hear a signal that it’s turned off, then the process is disrupted)
But if I decide, someday, where should I stick the thermometer into the breast?

Natasha burner can be bought at any construction stall. There are, of course, special pastry shops, but they differ only in price in a big way. Stick the thermometer into the thickest part of the chicken. Yes, it takes a long time, but the result is worth it.

the burner can be purchased at any construction store. There are, of course, special pastry shops, but they differ only in price in a big way.

Oh, no, buy some other devices ... they already threaten me to move to the city dump, along with belongings)))

Stick the thermometer into the thickest part of the chicken

I got it. Thank you!!!

The burner costs a penny. And what about resettlement, then you have to bang your fist on the table and ask who is in charge here, me or the mouse. And if they say that you yourself are a mouse, you can answer that then I will gnaw everything.

No, Alexander, I myself understand that too much in the kitchen. Even the vacuum cleaner had to be installed on the second floor on a bread maker ... So I drag it here and there. The drawers of the table are also full of all sorts of crap ... New acquisitions can happen if only something SO-O-E comes to my attention ...

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, with a la kebab the idea is great. I will definitely use it! Thank you and Alexander!

Bake in the oven at 80-85 degrees, until reaching 65-70 degrees inside

Alexander, and if the souvid instead of the oven is the wrong coat? In 8 hours my oven will devour a lot of lyricism that ...

Elena, I also think about this option. We must try, but the look will no longer be the same. Alternatively, lightly grab the grill after the Su look. And then you don't need to raise the temperature in sous view. I think 70-75 is enough for the eyes.

Alternatively, after the Su look, lightly grab the grill.

So I'd rather burn the chicken about which you wrote about with a gas burner. I have it !!!
Tomorrow I'll buy a chicken, I'll try.

Then Lena thinks should be done as follows: no water is needed, marinate the chicken with pepper, garlic and herbs. Salt is necessarily nitrite and sea (or rock, not iodized) at least 50/50, or even 100%. Vacuum and refrigerate for a couple of days. Next, heat and cook for 5 hours. After immediately burner. By the way, you can try to put a couple of thin plates of butter, I usually make a box when the breast. I think the butter will not spoil a whole chicken. It is advisable to take a chicken from a farm or from a village market. Store shops are usually pumped with liquid.

[Alexander]

Alexander, please, post the recipe in a separate temka, otherwise here it is

please post the recipe in a separate topic

At the same time, it will not get lost among the discussions.

Or maybe Natasha you can do Temko for me? Or Olya. Well, I don't like to do it. Please aaaaa.

Or maybe Natasha you can do Temko for me? Or Olya. Well, I don't like to do it. Please aaaaa.

Sasha, let's talk to you)) Aha?
Oh, I'm not ready for this feat yet. Although .... who KNOWS him ...

Yes, I also wanted to ask - is the absence of a crystal critical?

Natasha, I'm in favor. ... Crystals are the same sugars. You can put a teaspoon of sugar. It's just that I'm more accustomed to counting how much crystal is needed per 1 kg. And so I put sugar, though not in this recipe. And Natasha, if you still lay out the recipe, then make it in two versions: the main one in the oven and the second one in sous form. Thanks in advance.

Thanks in advance.

Sa-asha, Sa-asha ... don't drive the horses ... I didn't even realize if I would, but you-s-s ...
Well ... now we'll have to curry up for a chicken))) Tokmo in our village is dumb ... Well, okay, for the recipe, no difference ...there will be no stigma on it.

Natasha, I'm in favor.

[Alexander]

Alexander, uh .. how tricky you are! Not not .. Natasha cooks meat, so you have to ask her (pitifully, like this) she is good, she will do

Olya, I ask everyone. Maybe someone will respond. Well, I don't know how to make out so colorfully. But what can I say, I even on this forum do not know how to insert a photo. Here on other forums it's easy, but here you need to put it somewhere ... Too lazy even to understand.

Well, I've already painted the text of the preparation. I will cook by January 29 (with my husband DR). Rejoice ... the beasts ... loaded the old woman ...

Rejoice ... the beasts ... loaded the old woman ...

: lol: I told you, ando just ask kindly (thank you)

it's simple, but here you need to put it out somewhere

Oh, bye .. easier than here, nowhere at all! You DO NOT need to load anything anywhere, except for the device from which you write! Everything is done with two clicks. There is a section on this issue

Well, I've already painted the text of the preparation. I will cook by January 29 (with my husband DR). Rejoice ... the beasts ... loaded the old woman ...

Straight to the old woman. We are generally of the same age. So before retirement we are still like Beijing on the bent. We are still young.

Well, here I am with the report. Only not kebabs, but a piggy back. Instead of marinade, pickle with horseradish from pickled green tomatoes. marinated in the package for almost a day. I overexposed it under the grill, so it's a little dry. I will grill less next time. I will use it as a cooking method.
PS I don’t cook with nitrite in principle. I am a chemist by training, and poison for me is poison, no matter how you paint it.

I don’t cook with nitrite in principle.

A matter of taste))
And store-bought meat and sausages are also ALL 100% with her, if that.

This is not a matter of taste, but of safety. At first, I also did it without nitrite salt, but since the temperature of the finished product, especially by the Su vid method at low temperatures, is a dream for all sorts of bacteria, I still came to nitrite. In addition, nitrite salt decomposes at low temperatures. It is dangerous at high temperatures. There are very good articles on this topic.

[+1]

This is not a matter of taste, but of safety. At first, I also did it without nitrite salt, but since the temperature of the finished product, especially by the Su vid method at low temperatures, is a dream for all sorts of bacteria, I still came to nitrite. In addition, nitrite salt decomposes at low temperatures. It is dangerous at high temperatures. There are very good articles on this topic.

+1

This is not a matter of taste, but of safety. At first, I also did it without nitrite salt, but since the temperature of the finished product, especially by the Su vid method at low temperatures, is a dream for all sorts of bacteria, I still came to nitrite. In addition, nitrite salt decomposes at low temperatures. It is dangerous at high temperatures. There are very good articles on this topic.

Sorry, but you probably are not aware of the chemical processes in the inorganic chemistry section. I ask you to write down what it decomposes into?

A matter of taste))
And store-bought meat and sausages are also ALL 100% with her, if that.

2 gr. the nitrite salt has a lethal dose. There is a very precise technological scheme in production.

[Oksana]

Oksana, but I generally wonder - WHY IN THIS TOPIC ABOUT NITRITE? - there is not a single letter about her in the recipe ...

[Oksana]

Guys!!!! We ourselves then wonder why there are so many cancer patients! Yes, bacteria in meat are not as bad as CANCER !!!

Oksana, but I actually wonder - WHY IN THIS TOPIC ABOUT NITRITE? - there is not a single letter about her in the recipe ...

Yes, I read this message about a chicken stuffed with nitrite and was horrified. SORRY! I shut up.

Yes, I read this message about a chicken stuffed with nitrite and was horrified.

Even so, THEN ...on the forum there is a huge number of people using nitrite, if they do not cook it themselves, they buy sausage with it ... In my opinion, it is not necessary so categorically to "poke" people with their faces in somewhere. Everyone has their own head, Even if you are a chemist (I suspect that there is more than one chemistry here) It is very incorrect on your part to press so hard on the opinion of adults. IMHO.

Even so, THEN ... on the forum there are a huge number of people using nitrite, if they do not cook it themselves, they buy sausage with it ... In my opinion, it is not necessary to "poke" people so categorically with their faces somewhere. Everyone has their own head, Even if you are a chemist (I suspect that there is more than one chemistry here) It is very incorrect on your part to press so hard on the opinion of adults. IMHO.

I apologize.

From chemistry, I only know well the formula of alcohol. Therefore, I read smart people on the forum. About 2 gr without comments. A drop of nicotine kills the horse.

A drop of nicotine kills the horse.

2 gr. there is a lethal dose of nitrite salt. There is a very precise technological scheme in production.

The nitrite salt should be at a concentration of 0.6%. And with a fool you can hurt your forehead.

Well .... besides the chicken, I also packed the pork brisket to mature.

For Oksana. Especially today I climbed the Internet. I am reluctant to post large articles, but I found chemists on the forum. On 04/16/2018 at 07:53, Stanislav 74 said:
Guys please tell me E 250 (nitrite salt) when heated to 80-100 degrees is harmful to the body? Many people say that you cannot add to the sausage that is boiled or fried? is it so or not? Thank you

Sodium nitrite in toxic doses is already harmful to the body. But with sodium nitrite, nothing happens when heated to 100 degrees or even more. And there is no sodium nitrite in the sausage almost immediately after adding it. After all, it is added to preserve the color of the meat, it reacts with certain components of the meat, which at the same time acquire a red color. They add so little of it that you shouldn't bother with it.

Modified April 16, 2018 by aversun So the answer from chemists, it is not very informative, but still explains some of the processes. When the meat matures (the temperature rises), the nitrite salt decomposes into various components, including nitrogen. With a sharp heating inside the sausage, pores may turn out because of this. Therefore, it is always advised to let the sausage warm up. The content of sodium nitrite in ordinary salt, as already written in Russia, is 0.5-0.6%. In America, more than 6%.

I must say that there are many other risks to health and even life.
And the poor nitrite salt was dragged in, pounded, as the most terrible evil.
I myself, categorically resisted using it until I started reading articles about it. And the articles are not advertising, not foreign, but our institutes of nutrition, and chemistry. Then I tried to add the smallest. Now, when preparing long-maturing meat products, I ALWAYS use this salt. Even my husband, who differs from me even more categorically, agreed with the arguments of food industry specialists and scientists. It is much safer for me to make meat and sausages myself, at home and know WHAT and HOW MUCH I put there.

🔗

[Natasha]

NatashaOh Natasha, don't say ... breathing is bad! I'm tired of listening to all these horror stories, the rules of me .. what is needed and how it should be .. I don’t listen to anyone except my body
Alexander, could not bother .. everyone decides for himself!

Well ... besides the chicken, I also packed the pork brisket to mature

Well done! I can't help but wink at you .. I look at the mischievous Ava and I just want to wink, so now this is our callsign

so now this is our callsign

Olka ...



By the way ... here I go and turn over the packages with chicken and brisket a couple of times a day. And an amazing thing ... the chicken is so syrupy, and the brine does not leak.So it will be well marinated, or rather salted.

[Natasha]

Natasha,: girl_wink: I'm already confused .. what are we waiting for now? What's on the way?

I understand we are waiting for a chicken and a pig. Really did not understand how Natasha will cook - Su view or oven?

[Alexander]

Alexander, it's all some without pointing a finger! You confused us all

Sasha ..... ... Now, because of you, I don't sleep, I don't eat))) I go around packing, I’m thinking about how I’ll cook, how much I’ll cook ...

Tomorrow, in the morning, I'll put the sous vide brisket to cook. And in the morning I will put the weary chicken to bake.
And after lunch I will also cook the ham (the guests need to be fed, with a glass))

And I am. I like to embarrass girls. Just don't tell your wife. She is strict with me.