Cooking a large piece of beef, suicide. Prepare dishes using Su-View technology. Myths and Legends of Suvida

Since then, culinary reality has ever changed. The term "Suvid" himself stopped being something from the field of higher mathematics, restaurateurs and chefs are no longer afraid that incomprehensible technology will scare visitors, and bloggers and journalists without any pity publish recipes for which a vacuumator and a device for Suvid are required. I, with my low bell tower, also see that the attitude to Suost among my readers is quite friendly, and interest is growing. As a result, this review article appeared - the knowledge base and the recipe catalog for Suvida, to which you can and need to refer to all who are interested in this technology.

Photos from www.ruhlman.com

Introduction to SUVID.

The first thing I advise do is to get acquainted with the introductory article:

It gives a basic idea of \u200b\u200bwhat the SUVID technology is, and I liquidate deployed, updating it with a new information that I will find out.

The essence of the method is very simple: products are sealing into a special plastic bag, from which air is pumped out, after which they are prepared in water at a constant temperature, which usually does not exceed 70 degrees.

This is a basic description of the method. The vacuumator can be replaced with a food film, and a water bath - ordinary pots with water, but it will still be suvid.

I fully admit that you have read the introductory article and even viewed several recipes, but it is still skeptical. Congratulations, you are not alone. It's time to debunk a few myths, with which everyone who wants to learn about Suvorid a little more.

Myths and Legends of Suvida

Myth: In Russia, Suvid does not fit.

Truth: On my subjective look, the prospects of Suvida in our country are huge. For example, Suvid is the only way to cook a juicy, gentle steak with a bright meat taste of that mediocre beef, which is sold in our markets and in stores. The same applies to a number of other products, whose quality other than once arise.

Myth: Suvid is expensive.

Truth: Nothing like this. Everything you need for SUVIDA is a spacious water saucepan, a plastic bag or a film and a thermometer, that is, what is there to be in your kitchen. For the first time, by the way, you can do without a thermometer. After that, you may think about whether you need a vacuumator, thermostat or other equipment with which cooking in Suvid will become more carefree.

Photos from www.pimg.tw

Myth: Suvid is difficult.

Truth: All that is required from you is to deliver the product, wrap it into the film and omit into the water. Everything else will happen without your participation, in contrast to the frying or baking to spoil the dish in Suvid is almost impossible.

Myth: Cook meat and call it a steak - the biggest stupidity in the world.

Truth: To confuse Svid and cook - the biggest stupidity in the world. Meat, like any other product in Suvid, has no contact with water, the temperature of which, in contrast to cooking, is maintained at a level significantly lower than the boiling point. In essence, the physical and chemical processes that occur with the steak in Suvid, they do not differ from the baking, adjusted to the great delicacy of Suvida.

Recipe Catalog for Suvid

Almost any products are suitable for cooking in Suvid, and each of them allows this method to be disclosed from an unexpected side. Below are the recipes for Suvida, which were published on the site to date. Also on the page you can download my free

A fish

For Suvida, it is in principle, any fish - but it is especially good fat, like salmon, trout or halibut.

Finally

On this the topic of Suvida, of course, is not closed. This is not a fetish, not religion - just another tool, the result of which depends on who uses this tool. And I will add a secret, we are very lucky with you that we live in an era when everyone has the technical opportunity to take advantage of this tool. What else would you like to know about Suvid? ..

Today, you can still hear the culinary term "su-kind". What it is, however, knows not every mistress. Yes, and not every chef who is accustomed to work "in the old manner", like this word, as he is not familiar with him. Meanwhile, this technology is becoming increasingly popular every day, since it allows you to prepare food at low temperatures and at the same time maintain its structure. Thus, we get environmentally friendly food, in which all its vitamins and useful substances are preserved. At first, this method can cause bewilderment, but over time you will learn to appreciate all of its charms and understand that Su-kind is really great.

History of the method

Su-kind - what is it? This question first is asked those who have never heard anything about such a way of cooking food. Su-kind is the technology of low-temperature preparation of food in vacuum. A method appeared in France - a country of gastronomic gourmets and restaurants that know the felt in food. The inventor of technology is considered the chef George Plya, who worked in the French restaurant "Troyagro". Using a new vacuum technology, a cook in 1974 prepared fu gras.

But Georges Praral was not the only person, thanks to which there was a su-kind technology. At the same time, she came up with another person. And everything happened like this: Initially, this elite technology was created not for high-cuisine institutions. The owner of the restaurant, which is part of the network of fast food institutions, wondered how hard and inexpensive meat to cook much more tastier than competitors do. To solve this task, the restaurant asked for help from his friend Bruno Gusso - biochemistry by education. He asked the comrades to come up with this method of preparation so that dry meat as a result was juicy and soft. At the same time, the aforementioned chef, George Praral, was reflected on how during the preparation of Fua Gra to keep the invaluable fat. Thus, the same stunning idea at the same time painted two other people's people: both chefs thought up to pack the product into a vacuum, lower it in the water of the required temperature and tomorrow for a long time. Therefore, to understand who was the first, quite difficult. Yes, it doesn't matter, the main thing is that the world has a new and brilliant food cooking technology. Since then, the method of vacuuming has been successful in many on the planet.

Brief description of the method

The method of vacuuming Sous Vide is associated both with the preparation of dishes and with their storage. The whole essence of the technology comes down to the following: the fresh product is packaged in vacuum cooking (if necessary, there are different spices in it) with a special packaging vacuum apparatus. Then the package is lowered into the tray with warm water and prepare at a certain temperature a certain time. And then the "vacuum" product gives in the refrigerator chamber such a blank can be stored for a long time.

Before serving on the table, meat dishes can be slightly frying on the grill or a preheated frying pan to enhance the flavor and the appearance of a golden crust. Preparation temperature Su-type is 50-70 degrees. For this method, absolutely any products will be suitable, but the best of all such technology is suitable for the preparation of seafood and fish.

Advantages of technology

An extraordinary popularity today has a Su-View technology. What it is, we have already told, now we'll figure it out with the advantages of this method. So, as a result of the use of vacuum preparation, such goals are achieved:

1. During baking or roasting, the surface of the meat is amenable to the effects of temperatures, which are several times higher than the readiness temperature. Technology Su-type allows you to prepare food gently, the temperature inside and on top of the finished product will be the same, it will not fake anything and does not dry.

2. The dishes will be more juicy, since low-temperature processing leaves cell membranes in integrity.

3. Vacuum packaging allows you to save in the middle of the product all its smells and tastes. It also contributes to a better penetration of marinades and spices into the product.

4. The correct selection of temperature and cooking time makes products softer. In solid slices of meat, which extinguish or boiled, muscular collagen is converted into gelatin. As a result, even the cheapest cut can be prepared in such a way that it will have a divine texture and taste.

5. Vegetables prepared by this way retain a crunchy and fresh texture, which is almost unrealistic to achieve with ordinary cooking.

What and how to cook

Preparation by the Su-View method can last from 20 minutes before half an hour. This time is necessary for the preparation of omelet, fu gras, small fish. But tough meat pieces and pork ribs are preparing a couple of days. The time required to heat the portion of food to the desired temperature depends not on its total mass, but from its thickness. From the density of food depends the amount of time required in order for the food to be warmed to the desired temperature. Software products affect the duration of their preparation.

Delicate and soft foods, such as chops from lamb, pork and calf fillet, foir and mollusks, will be suitable for use as soon as they warm up to the desired temperature.

Disadvantage

Cooking using Sous Vide has a disadvantage. If the food is prepared for more than four hours at temperatures below than 52 degrees, that is, the chances of reproducing bacteria provoking botulism. In such conditions, these pathogens feel as comfortable as possible. To avoid infection, you need to choose higher temperatures for those products that are preparing for longer than four hours.

Shelf life

Many gourmets prefer products prepared by Su-View technology. What it is, they know no obstacle, as most modern restaurants specialize in such dishes. These delicacies are good not only with their taste, but also a long shelf life (for most such evils, it is at least five days, including the day of manufacture and use). But some products can be stored and much longer, however, only if these deadlines have been tested experimentally.

So, the fish can be stored for four to six days, but the beef and veal are saved as much as 25-30 days. For pork, this term is a bit smaller: from 15 to 18 days. For 10-18 days, a bird can be stored, and the shelf life of vegetables beats all records. It is 45 days.

Displayer:
i thought this method is difficult and more than about half a year. The next three months I went around it circles. A week ago, I bought chickens with the thought that they would fit into a multicooker entirely, that is, they can be launched and crushed entirely. I needed a year to admit that Suvid is the most reliable and predictable way to warmly heat the animal protein of any sense, from the egg (and hence the English cream) up to salmon and bovine tails. Prepare duck legs in another way I probably will not even decide at all, as well as the roast beef and generally large pieces of meat. Therefore, the natural response of a person who sees this method for the first time ("What is it for an enchanting perversion?") Absolutely, it is clear to me and understandable, and you too should perceive this reaction as proper.
But take note of the))

First I explain the essence:
Su specifice is a way of heat treatment, providing for the preparation of products at that temperature, which they eventually have to achieve throughout the volume. For salmon it is 48-50, for beef type "Steak", for example, it is somewhere between 54 (Rare) and 62 (Well Done); for pork - 60-63; For chicken type "Breast" - 62-66; For the "complex" meat, hard, labor and with an abundance, there lived and mess - the legs, tails, cheeks, duck legs - around 73.
It is necessary to explain here for those who immediately became scary for the safety of food from such low temperatures. Without going into details, an hour of 60 s kills about the same thing that would kill boiling water in a couple of minutes. The duration of boiling the situation is not changing in this sense - the fact that he didn't die for 100 ° C for a few minutes, in an hour it will not be wicked. In addition, the surface is the surface, not an array, and the surface is usually processed additionally, to get a beautiful crust, and the crust is already a temperature of much higher than 100 ° C. So it is safe, you can eat boldly. Who is going through this - ask, I will pull you out details from the thick book about modern cooking.
How it works
The food planned for cooking is packaged in a heat-resistant package (using a vacuumator or air is expelled manually using a bag with a zip-lock and water tank) and laid at the estimated time in the water of the desired temperature. The notorious "water of the desired temperature" is achieved or with a multicooker, which can keep the temperature with an accuracy of plus minus 3 degrees, or, for portioning pieces and low temperatures, using a thermometer and thermos. The exact parameters are specified in the tables and recipes.
After this time, we remove from the device fully finished, and ready as it should, although the food is ugly on the surface.
In general, it's all)) All refills, grass, seasoning and decorations that need to taste and smell are laid in a bag with meat. For lean meat, it is possible to put oils (I put the grained, in duck legs, if possible, bird fat), it improves the transfer of flavors and smells from the grass / seasoning in meat. Big pieces will pre-salt in the brine (it is possible and on the surface, but, as we know, then the surface does not work further, the larger will remain unsalted)
I am a supporter of fried after such preparation, it is elementary more beautiful and looks appetizing.
What to use
Put the hand on the heart, my favorite kitchen device is a frying pan. Therefore, without the need for a big fire, I do not refuse
But there are situations where this decision turns out to be the best. For me it is 3 scenaries:
1. Big (\u003e 500 gr) a solid piece of meat (such as roast befe, ham, rolls).
Yes, you can bake in the oven. But I am still a baggage and on the oven I am not lucky, so in the oven I have a striking chance to get a rissed / burned on the surface and raw meals. In Suvid, I have no such chance. Thought for many hours (many. 7-48 hours) in 57 / 60s a piece of meat acquires evenly desired starts and at the same time spending very little electricity. The beautiful surface is obtained, at will, challenge in spicy colorful sprinkling, roasting (very, very fast) on immediately a hot pan.
Excellent way to replace the shop ham home with a predictable composition. Ensures worries about hot in the days of large fears of people. In general, there are no chance to burn, cut or undetect.
2. Complex meat. Hard, housing, which requires a lot of compensation, long extinguishing or languor. Ultimately, in this case, SUVID replaces tomorrow.
Meat under the name "Bulconka", through the penetrated by the veins and some strata, after 7-12 hours at 75-80 degrees becomes gentle, soft and not fibrous. I do not know any other way to prepare such meat as meat, and not as a basis for soup.
Duck legs, conf. Same stuff. 75-80, half, do not regret the oil. It is practically no different from the usual conference, but for normal configuration in the city, you can not find. Again, another way to cook duck legs I just don't know.
Ultimately, paragraphs 1 and 2 are about getting a more delicious meal for a significantly less money. Complex meat is actually the most tasty, just you need to be able to handle it.
3. Planning. This is, probably, what actually made me try.
Su view allows you to make all dirty work at a time. Once dirty knives, boards, bowls, mortars, fuel, facing, put in the refrigerator - and no longer dilute more in the kitchen of the mess, which is necessary for the preparation of salad and side dishes. In vacuum packaging, everything is perfectly stored for 3-5 days, passing through the fact that there was a sink to eat.
In the morning you throw a ready-made package in your thermostat - in the evening you get almost ready dinner. If you face into portion bags, then lunch with you, and already packed.
Actually there is still situation 4.But for me it is much less relevant. This layout, When the temperature regime is very important. For example, when it comes to different types of culinary substances thickened with a heated yolk, I lack patience and flakes. Everytime. At the same time, the type of egg yolk treated with the ideal texture and is easily transformed into creams, ice cream and sauces.
The same story and very expensive meat, which is scary to spoil
What you need to consider
SUVID is a very honest method. You will get exactly what put in the package, and in full. The meat structure before cooking will be understood. Seasonings will have an impact on the taste, color and smell. Marinade will have time to enter into interaction with food.
Shkura nothing to do in Suvid. It or serves as a source of fat (both in duck legs) and is deleted when submitting, or it is necessary to skip it (right, because you do not make anything with meat, from which it would have to protect the skin) and prepare separately. The perfect alignment is chicken chicken from Suvida, the skin with chicken breast - from a frying pan.
If food from the cooked package does not go into food immediately, it is necessary to cool it quickly.
Suvid takes a lot of time.The portion pieces of fish takes about half an hour (in a frying pan 5-7 min), on the portion pieces of chicken - from an hour to an hour with a little (approx. 30 min in a pan), on the meat of type steak - about an hour (about 20 minutes on the corner) . About long preparations that occupy noon or more, I am now in generally silent.
TOTAL
But the conclusion from all this is: the method is reliable as an ax, and it works even in the most hopeless situations. It is difficult to come up with a more correct way to prepare food in a situation where the result is of serious meaning.

The French method of cooking meat in vacuum packaging is the only method that allows you to achieve such a level of tenderness, even degree of readiness and preservation of all useful substances in meat.

Steak Suvid - Steak of amazing and unique quality. The cooking technology makes it possible to achieve the same degree of readiness of the entire piece, regardless of its thickness. A ready-made gentle steak cuts like oil: smearing a piece on the plates with a knife, you will notice a uniform color that your taste receptors will be recovered even more pleasantly waiting for this culinary masterpiece.

In the best restaurants in Europe and America, a steak on Sous Vide technology is preparing not by chance, the result is the best to taste meat in your life. But it is not necessary to drive abroad, you can cook beef steak suicide at home.

Recipe:

1. You will need beef tenderloin. Take the clipping and cut into the steaks.
2. Vacuum packaging. After you add seasonings, salt and pepper. Put the meat into a special package, pump the air with a vacuumator.
3. Heat treatment. Vacuum packaging with meat must be placed in a water furnace or a container with a thermostat with a constant temperature from 54 to 68 degrees. Cooking time - from 45 minutes to 1.5 hours.
4. Sauce. A small amount of broth will remain in the meat package, from which you can cook a delicious and useful sauce.
5. Crust. Steak is ready to eat after you get it out of the package, but if you like a golden crust, then getting blocked by a towel and fry from two sides in a pan. It will be enough for 1-2 minutes for each side.

Cooking on the recipe takes 5 minutes to cook, you just wait for everything else. The charm of technology is that the dish is prepared at exactly the specified temperature.

The temperature remains unchanged. Beef Steak Su kind - always a gentle soft meat, even if an initial piece was distinguished with rigidity.

Rare, MEDIUM or Well Done.

The degree of readiness depends to more of the temperature, and not the cooking time.

1. 54 C. Meat color bright red with blood.
2. 58 S. Fat completely melts, reinforcing the taste of meat. Pinkish steak color.
3. 68 C - steak is ready, very juicy.

The best chefs of the world are preparing steaks SUVID at a temperature of 62c. At this temperature you will get a pink gentle juicy meat, as in the best European restaurant.

Also after heat treatment, you can put meat for storing in the refrigerator right in the package. SUVID steaks are long stored without losing tenderness and taste. A few days later you can get the steaks, slightly fry them in a pan and squeeze on the table.

Unique restaurant technology is available at home. And most importantly: to spoil, remember, cut the steak, preparing the Svid technology - it is impossible.

In our kitchen, the device for Su-type is used at least once a week, and sometimes more often. We really enjoyed cooking in a super-form meat for sandwiches. We tried to cook different meat cuts, such as neck (Chuck Roast Pot), different parts from the back of the beef (Eye of Round Roast, Top Round London Broil) and the top of the top of the thigh (Top Sirloin Cup). The cooking temperature in just meat was the same 135 degrees in Fahrenheit, but the duration of preparation was different. As a result, each cut was made quite unlike the previous one. Just with this method, it seems to me that you can see the difference between the cuts of meat. The photo shows the Bran of Top Round London Broil.

All cuts were tested after a su-type only in chilled form, or after secondary processing in second dishes.

Eye of Round Roast is great for sandwiches, it is possible to finely cut, the meat itself is lean, but for those who love the meat in mind this cut may seem dry.

Chuck Roast Pot is much more complicated, but it has very large fat layers, so for those who do not particularly like, such as we, this cut is less interesting as fine cutting. However, cut out excess fat, the meat is perfectly suitable as a replacement of sausages in Salad Olivier.

Top Sirloin Cup - This cut turned out the most juicy of all that we were preparing. From it, the juice and the color of the finished meat on the context of someone may seem not completely ready for someone. And although we knew exactly that the meat is completely ready and it is safe, and the fact that it is not a blood out of blood, and the juices, we did not cut such meat on the sandwiches. However, this meat perfectly approached as a semi-finished product for the preparation of second dishes. So, for example, I cut it straw and made a dish with him, only instead of the heart we had meat. I think so if this cut after a su-type quickly fry on the grill or grill frying the grill before the formation of a beautiful pattern, then this cut will be very good and in the form of a stack.

Well, finally Top Round London Broil. We liked this break most. It turned out very gentle and soft. It has no extra juice, so it is ideal for use in a cold. I did Salad Olivier with him, in which he was very organically fit. Even our daughter, who before this Olivier preferred only with boiled sausage, ate him with pleasure. I also checked this meat in a meat grinder and made the pasta "Flot" and pancakes with meat with him. The only thing you need to fry onions, then add mince and some water to it. By the way, I carried the juice that was formed in the package with meat when it was prepared and added it to the mince.

We also froze Chuck Roast Pot, then defrost it in the fridge during the night. The taste of frost meat did not affect, in any case in a salad.

Before the meat is packaged in special packages it must be salted, but not so much. If you plan to use meat for sandwiches, you can add your favorite spices. Meat that I plan to use for salads, I am only salt. If I use it in the future as a semi-finished product for the second dishes, then you can overlook, pepper, add your favorite spices in the cooking process.

Below is the plate for matching the temperature and time of cooking for different cuts of meat.

Brief description of the method of Su-View

The process of cooking meat itself is simple and similar to any product prepared by the Su-View method. That is, the meat of salt, if you need to add spices, we pack into special packages using a vacuum packer. Heat water in the capacitance of the required volume using the device for a su-type to the desired temperature, in my case anova. As soon as the water is warm, we put meat in a su-kind and wait for the prescription time. It is best to cover the food film that will help to avoid evaporation of water, which is especially relevant at large cooking times. After time, the meat is right in the packages under cold running water and remove into the refrigerator to a complete cooling.

I took the Russian names of the bubbies from the Praimbif site, because the cutting of carcasses in Russia and America differ quite strongly, therefore, and correctly name one or another cut of meat in the Russian version is sometimes very difficult, especially if you are not a specialist in the cutting carcass, but a simple observer.

PS: We tried to cook Eye of Round Roast at 140F, the meat was very dry. Regarding the time of cooking the same Top Round London Broil, the English-speaking Internet diverges, someone is preparing for 7 hours, and someone up to 72, we chose a gold middle of 24 hours.