Steak sous vide time and temperature. Meat cooked using the sous vide method

Cooking steak is a great way to become familiar with sous vide. This is due not only to the ease of preparation, but also to practical validity. A frying pan or grill is unforgiving and often even the best cuts become dry and tough during the cooking process.

When using sous vide, you don't have to worry about anything, the temperature will be exactly what you set it. Thanks to the gentle modes, the meat is cooked evenly, which allows you to achieve results like in the best steakhouses.

When cooking at high temperatures, especially new cooks, it can be difficult to select the correct temperature. Using sous vide completely eliminates the possibility of such errors.

Why Sous Vide?

Unprecedented Precision and temperature control ensures you get exactly the results you expect. No more guesswork on how to get the doneness you want. No thermometers, cutting or testing with fingers.

Also this saves time for return. With traditional methods, it's all about the meat. Once you start the cooking process, you cannot put it off. Steaks cooked sous vide can be stored for several hours, after which they are quickly served to guests.

Finally, The Sous Vide technique allows you to achieve results that are unattainable using other methods. Using high temperatures cooks meat unevenly. The center may still be medium rare, while the larger part is well done. When using sous vide, the meat cooks evenly from edge to edge.

Cooking steak involves two steps: you place the meat in a vacuum sealed bag and cook it at a set temperature. Then you sear the steak to give it the appropriate taste, color, smell and, of course, render some of the fat.

It is the temperature of the bath that at the initial stage determines how well the meat will be cooked.

Steak thickness.

Thickness is not just about portion size. Without enough thickness, it's very difficult to get that amazing difference between the outside and inside of the steak. Very thin steaks tend to be overcooked at the moment of searing, while thick steaks, cooked under proper temperature and time conditions, are ideal for subsequent searing.

I usually take 4cm, if not 5cm steaks. This means that each piece weighs at least 340 grams. This is a lot even for a person with a good appetite. But remember: it is better to cook one large steak for two people than two small ones. Learn to share.

How to choose the right temperature?

The doneness of a steak is determined by the maximum temperature it reaches during cooking. We can cook for quite a long time at a temperature of 54 degrees, but we will never get it cooked beyond medium rare. With traditional cooking, the moment when the meat is ready, but not yet cooked, is quite difficult to determine. An extra minute means overcooked meat. With sous vide, this moment can last for several hours, meaning the meat is at the right temperature and ready at a moment's notice.

Temperature has a critical impact on the juiciness and texture of a steak. Below is a photo of the collected juice from three identical steaks cooked at different temperatures.

Meat heated to 71 lost 10 times more liquid than meat cooked at 49. In addition, in the far right container you can see a layer of fat floating on the surface. We recommend cooking the meat rare or medium rare to minimize the loss of juices and retain the fats inside the steak, which will ensure better flavor and juiciness.

Here is a fairly rough systematization of how meat feels at different temperatures.

— Rare (49 C). The meat is still raw. The muscle proteins have not yet begun to denature, and the meat has a slippery, wet texture. The fat also has not changed its structure and gives a waxy taste. We recommend this roasting for lean and tender cuts, such as tenderloin.

— Medium Rare (54 C). The steak is still red, but the muscle fibers are already changing their structure. At this stage the meat loses some of its liquid, but this is made up for by improved tenderness. They are easier to chew than rare steaks. We recommend this type for all cuts, although steaks with a higher fat content are best cooked to the next level.

— Medium (57 C) The meat is pink and has lost about 4 times more liquid than when roasted rare. However, in the case of marbled beef, the melted fat will make up for this loss. Ideal method for cooking fatty or large cuts of beef.

- Medium Well (63 C) Your steak is on its way to drying out. The meat has lost 6 times more liquid, and the grain structure is not covered by melted fat. If you still want to cook meat medium well, use short rib, skirt steak or hanger.

— Well done (above 69 C) Some people prefer this particular roasting. In this case, neither sous vide nor our article will help you. Just fry the meat in a pan until you decide it is cooked enough.

Effect of temperature.

Some chefs believe that regardless of cooking time, meat will not change its quality. Several years ago we were of the same opinion. Later we came to the conclusion that this is not entirely true. Even at low temperatures, meat undergoes some changes. Enzymes break down proteins and chemical reactions occur.

To better understand what was happening, we cooked identical cuts of meat 1 hour apart for up to 48 hours. The biggest differences between 4 and 24 hour steaks.

As you can see, a steak that has only been cooked for an hour stretches when you try to tear it. This affects chewing properties. It's still tender, but tastes like steak. After 4 hours, the properties of muscle fibers changed. The connective tissue has broken down and the muscle fibers have separated, but he still looks pretty decent.

How to cook the perfect steak: step by step.

1) Prepare a water bath.
Warm up the water to operating temperature. By the time you put the steak in there, it should be equal to the specified value.
2) Season.
Season with salt and pepper. Don't forget the edges.
3) Add aromatic herbs.
Place thyme or rosemary on both sides of the steak.
4) Vacuum the bag.
You don't have to use a vacuum sealer for this. Use a ziplock bag and submerge it in a container of water to remove the air using liquid pressure. Once the air has been removed, carefully close the bag.
5) Cook the steak.
Place the bag in the water bath, making sure it does not block the openings of your low-temperature cooker.
6) Remove the steak from the bag.
Place it on a tray with a napkin and wipe it on both sides.

Bring to readiness on the stove.
A steak cooked in sous vide must be fried so that the past Mayar reaction gives the meat the desired taste and aroma.

7) Heat a cast iron or steel skillet.
Turn on the ventilation and open the windows. Place the frying pan on the fire, add a tablespoon of oil and wait until light smoke appears.

8) Start frying.
Carefully place the meat into the pan. Add a tablespoon of butter if necessary. It contains dry milk particles, which, when fried, will provide the perfect color to the meat and give it a characteristic flavor.

8) Add aromatic herbs.
If necessary, add thyme or rosemary, shallots or garlic to the pan.

9) Turn the steak over.
After 15-30 seconds, turn the steak over to the other side. Repeat this procedure several times until you are happy with the resulting crust (usually this takes 1.5-2 minutes). If you did not add butter in the previous step, you can add it now, this will add juiciness to the steak.

10) Fire using a torch.
If you have a burner at home, now is the time to use it. We recommend purchasing a special Searzall nozzle for even heating.

11) Don't forget about the edges.
Using tongs, rotate the steak so that the edges are in direct contact with the pan. Fry until done.

12) Let the meat rest.
Place cooked steak on a rack set in a baking pan. In fact, when using sous vide, there is no need to rest the meat, but this time can be spent preparing the wine and sauces.

There is one trick that allows you to get a crispy crust and once again make sure that the steak will be hot when serving. To do this, heat the remaining oil and carefully pour it over the steak. Serve immediately, seasoned with coarse sea salt.

Grilling.
Using a grill will add a nice flavor to your steak (whether you should start a fire for this is a big question, though). Grilling is not much different from frying. Here we also need a very high temperature. Our goal is to quickly fry the meat, get a crispy crust, but not dry it out. Therefore, you light the coals, wait until an ash coating appears on them and cook, not forgetting to turn them over.

The article was prepared based on materials from seriouseats.com
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In our kitchen, the sous vide unit is used at least once a week, sometimes more. We really enjoyed preparing meat for sandwiches in sous vide. We tried different cuts of meat such as Chuck roast pot, Eye of round roast, Top round London broil and Top sirloin cup. All meats had the same cooking temperature of 135 degrees Fahrenheit, but the cooking time varied. As a result, each cut turned out completely different from the previous one. It seems to me that it is with this method that you can most clearly see the difference between cuts of meat. The photo shows a Top round London broil cut.

All cuts were tested after sous vide only in chilled form, or after secondary processing in main courses.

Eye of round roast is great for sandwiches, it can be cut thinly, the meat itself is lean, but for those who like juicier meat, this cut may seem a bit dry.

Chuck roast pot turns out much juicier, but it contains very large layers of fat, so for those who don’t particularly like fat, like us, this cut is less interesting as a thin cut. However, having cut out the excess fat, the meat is perfect as a replacement for sausage in Olivier salad.

Top sirloin cup – this cut turned out to be the juiciest of all that we prepared. Most of the juice has come out of it and the color of the finished meat when cut may seem not quite ready to some. And although we knew for sure that the meat was completely cooked and safe to eat, and that it was not blood that was released from it, but juices, we did not cut such meat for sandwiches. However, this meat is perfect as a semi-finished product for preparing second courses. So, for example, I cut it into strips and made a dish with it, only instead of a heart we had meat. I think that if this cut after sous vide is quickly fried on a grill or grill pan until a beautiful pattern is formed, then this cut will be very good in the form of a steak.

And finally, Top round London broil. We liked this cut the most. It turned out very tender and soft. There is no excess juice, so it is ideal for use cold. I made an Olivier salad with it, into which it fit very organically. Even our daughter, who previously only preferred Olivier with boiled sausage, ate it with pleasure. I also minced this meat in a meat grinder and made navy-style pasta and pancakes with it. The only thing is you need to fry the onion, then add minced meat and a little water to it. By the way, I strained the juice that formed in the bag with the meat during its preparation and added it to the minced meat.

We also froze Chuck roast pot, then defrosted it in the refrigerator overnight. Freezing did not affect the taste of the meat, at least in the salad.

Before packing the meat into special bags, it must be salted, but not too much. If you plan to use meat for sandwiches, you can add your favorite spices. The meat that I plan to use for salads, I only salt. If I use it in the future as a semi-finished product for second courses, then I can add salt, pepper, and add my favorite spices already during the cooking process.

Below is a table for the correspondence of temperatures and cooking times for different cuts of meat.

Name	Fahrenheit temperature	temperature in Celsius
			11 cm (4 inches)
Eye of round roast			diameter approximately 8-10 cm (3-4 inches)
			8 cm (3 inches)
Top round London broil			4 cm (1.5 inches)

Brief description of the sous vide method

The process of cooking meat is simple and similar to any product prepared using the sous vide method. That is, we salt the meat, add spices if necessary, and pack it in special bags using a vacuum sealer. We heat water in a container of the required volume using a sous vide device to the desired temperature, in my case Anova. As soon as the water heats up, place the meat in sous vide and wait for the time specified in the recipe. It is best to cover the container with cling film, which will help prevent water evaporation, which is especially important for long cooking times. After the time has passed, cool the meat directly in the bags under cold running water and put it in the refrigerator until it cools completely.

I took the Russian names of the cuts from the Primebeef website, because the cutting of carcasses in Russia and America is quite different, therefore, it is sometimes very difficult to correctly name this or that cut of meat in the Russian version, especially if you are not a specialist in cutting carcasses, but a simple observer.

PS: we tried cooking Eye of round roast at 140F, the meat turned out very dry. Regarding the cooking time for the same Top round London broil, the English-speaking Internet differs in opinion, some cook for 7 hours, and others up to 72, we chose for ourselves the golden mean of 24 hours.

Or how to turn mediocre meat into exceptional...

(with a prologue, an epilogue, and there’s also something about the case)

Prologue

Well, I must admit right away - I’m inquisitive, I’m interested in everything. Well, for example: who is more right, convinced Darwinists or supporters of neutral constructive evolution? I like neutralists better; they have a comprehensive answer to the question that has tormented everyone for a long time, “why is everything so difficult in life?” - “Well, it just happened that way.” In all seriousness

Or here's another: why does the newfound science of neurotheology claim that believers are, on average, dumber than atheists? Where did the huge yellow star from the Whirlpool Galaxy, whose image adorns probably millions of desktops all over the world, go?
In general, everything is not easy with the universe. To begin with, according to modern mythology, for some reason it is expanding all the time - how is that possible? Here, however, there are options: maybe it doesn’t swell by leaps and bounds at all, and all sorts of red shifts are simply the result of the fact that everything in the world’s mass increases over time. Everything, everything, silently and exponentially. It’s no more difficult to believe in this than in Hawking’s book about the history of time, where everything just falls apart and there is an obviously far-fetched Big Bang as the beginning of it. And it well explains the inexorable evolution of things from size 44 to size 52 in the wardrobes of many modern women, despite any efforts. Well, this is the law of nature, what...

As a way to satisfy my curiosity, I like to read. And travel. And as a practical test of the world's strength - cooking (otherwise you would have listened to me here!) And at the junction of all these activities I came across the French word Sous Vide. Although of course these are two words. The words were bad and abusive, and therefore I naturally remembered them.

And then everything is like in the biblical story - at the beginning they also had only words, but the matter was not limited to them. As a result, I became the happy owner of a Sous Vide stove and now I am happy to bring this new religion to the wide hooligan masses (and indeed to everyone who is ready to listen), which, in fact, is what this post is dedicated to, and not to any vague doubts about the fate of the universe as it seemed to you at first. Delicious food deserves the best dishes, and I’m going to buy some more from the Rondell http://www.rondell-shop.ru/ range and delight you with new experiments.

To the point: theory(where would we be without her)

In a nutshell, the essence of the sous vide technology (from now on I will call it in Russian and in one word) is the long-term cooking of food packaged in a vacuum at low temperatures (much below the boiling point of water). Google will tell you everything in detail in three or more words and even draw a picture if you wish - I don’t want to talk here about something that I didn’t come up with, I’d rather save space for my own experiences and impressions.

And they are like that. Let's start, of course, with bonuses:

1. This is delicious . The products fully reveal their natural taste and are maximally saturated with the aroma of seasonings (therefore, by the way, you need to season VERY carefully and avoid olive oil and garlic). You get absolute control over the degree of readiness (doneness) in the ENTIRE volume of the product. On the grill, you bring a piece of meat to a temperature of 50C, remove it and hope that it will rise to 55C while the piece is resting. Sous vide precisely guarantees the desired temperature. In addition, it is no secret that with the classic method of cooking, a steak looks like this: http://site/2013/07/30/%d1%84%d0%be%d1%82%d0%be-%d0%b4% d0%bd%d1%8f-615/

When cooking sous vide, you have meat that is evenly cooked throughout the thickness. Vegetables will never turn into mush. The fish will not be overdried. In addition, you can maintain the set temperature (= desired readiness) indefinitely. This makes it possible to select a cooking time when, for example, the denaturation of meat proteins reaches such a degree that even its tough cuts will acquire the tenderness of the tenderloin. You just need to choose the right temperature and wait.

2.This is healthy food. Yes, I think this is also important - you are what you eat. Products are cooked at low temperatures and, therefore, retain a maximum of useful vitamins and microelements (assuming that they were there initially, but that’s not the point now). If you wish, you can cook it without any fat or seasonings at all. You can guarantee not only the degree of readiness/doneness, but also pasteurization and even sterilization of the finished dish. If you, for example, are a pregnant woman or a small child, then most likely your verdict is well done, even if all your life you prefer rare.

Sous vide makes it possible to eat medium rare without the risk of contracting salmonellosis. Eggs can be pasteurized raw. By the way, to pasteurize a beef steak 3 cm thick, you need to maintain the temperature in the middle of the piece, for example, at 55 C (this is my favorite medium rare) for 3 hours. I can’t even imagine how this can be done on a grill, frying pan, etc. – in my opinion, the result will be an excellent sole for Mr. Polkovneg’s new boots...

3.It's profitable . It is clear that the idea requires investment. At least in the oven. Google will tell you how to simulate sous vide using a pan of water, an ice bucket, a thermometer and/or an oven. And even how to do without a vacuumizer. But, in my opinion, this is all from the evil one - I had to invest in equipment and consumables. But I get the same marble-quality steaks from ordinary raw materials located near Moscow. The budget for the stove is 8,500 rubles, a kilo of at least marbled beef starts from 1,400 rubles at best, more or less decent beef from the Moscow region starts from 350 rubles (and simpler pieces are even cheaper). It’s not difficult to calculate how much meat the oven will burn off. But you can cook more than just beef...

4. It's comfortable . Nothing burns; it is practically impossible to overdry, overcook, overcook or somehow spoil the product (at least I have never succeeded so far; this can be added to point 3), and there is no need to stand at the stove either. A dish prepared in a vacuum and properly cooled (in an ice bath) can be stored in the refrigerator many times longer than in ordinary containers and without any damage to quality.

5. There are things , which can only be cooked sous vide. Of course, you can live without them, but it’s interesting!

Well, as usual, a couple of fly in the ointment:

1. This is for the lazy but organized. If you remember the need to prepare dinner an hour before serving, you are in trouble. Cooking time is often measured in hours and days. Although medium rare salmon, by the way, can actually be cooked in 20 minutes. Fish is generally an ideal product for sous vide.

2. You have to learn the secrets of sous vide in real Russian conditions using the method of scientific poking. I haven’t found any books by Russian chefs on this topic; there are about one and a half ready-made solutions online. I regularly go to study with professional chefs, but they don’t offer sous vide classes yet (for a general audience; in cooking schools, I think, they already teach this). As a result, the main source of information is books by Western experts. But here the difference in the quality of the sources makes itself felt - after all, we have different standards, it seems. True, experience accumulates quite quickly.

Well, practice makes perfect, and therefore let’s decisively move on to practice (the second page of the text ends - it’s about time!).

On point: practice

To clearly demonstrate the capabilities of sous vide, I decided to choose the simplest and at the same time the most difficult - beef steak. I myself started with the Australian striploin, and it was amazing. But, to be honest, it’s quite difficult to ruin such meat in any case.

It seems to me that cooking should ideally add something to the original products. Well, that is, preparing a gorgeous dish from gorgeous ingredients is a craft (respected! Many people don’t master it). To prepare a lousy dish from excellent ingredients is crookedness and irresponsibility. But making something beautiful out of the average is an art.

Therefore, let’s take: a mediocre piece of beef (in the sense that it is of plebeian origin, obviously not grain-fed, and you can’t say anything good about its marbling, but chilled, of the right color, preferably bought from a trusted butcher friend, etc. - absolutely crap It’s not worth eating anyway); It would be good to understand from which part of the carcass it was cut - the cooking time depends on this;

(I have a 700 gram piece of butt, 5 cm thick)

Garlic, piece soft butter, any grass, which you like to smoke, good cognac; fresh vegetable goodies for salad, hot mustard, honey, balsamic vinegar, olive oil, salt, offsuit peppercorns:

Meat tender(well, this is not harmful to any piece: the blades leave micro-slits, which provide more uniform heating and, as a result, reduce cooking time, ensure the penetration of seasonings into the middle; it is also believed that the tenderizer reduces moisture loss during cooking and reduces shrinkage - although I don’t know due to what...)

Season sparingly with sea salt and coarsely ground pepper in a mortar:

We pack (the vacuumizer, by the way, turned out to be very useful in the kitchen):

And we send it to the oven.

We look at the plate corresponding to the degree of roasting and temperature ( 50*C – rare, 55*C – medium rare, 60*C – medium, at temperatures above 65*C the meat becomes tougher). Let's look at another tablet: the time to reach the set temperature in the middle of a piece of a flat shape 5cm thick is 3.5 hours. Let's look at the third plate: the pasteurization time for a piece 5 cm thick at a temperature of 55*C is 4.5 hours.

Then we look into the crystal ball - we need to somehow determine whether by that time the piece will not only be ready and safe, but also soft enough (roughly speaking, will all the collagen of the meat turn into gelatin). Mine told me that it will turn in 8 hours. We inform the stove about this and say “pot, cook!” let's go mind our own business.

There is an important point here: I know from experience that this is a rare case when it is better to “over” than “under”. As you increase the cooking time, you do not lose anything, but you gain more and more confidence in the result. It is good to cook tough pieces of carcass (breast, shoulder) for a day or two at the same temperature of 55*C-60*C. In 30 hours at 57*C, my lamb ham reached the softness and elasticity of tofu.

That is, the idea is simple: if the meat is very tender, of the highest quality and can be chewed almost raw, then you just need to bring the piece to a given degree of doneness = temperature. If you are also afraid of salmonella, listeria and other intestinal evils, increase the cooking time to pasteurize it. But if the quality of the source is not ideal, then it is worth cooking longer, the coarser and tougher the piece. How much is a matter of experience.

Half an hour before it’s ready, we return to the kitchen. Let's remember the sauce. Turn the garlic with herbs and salt into a paste in a mortar, add butter, mix.

Add a tablespoon of cognac...

Mix again. It just seems that they will never become friends: we work patiently and gently. This is just preliminary caresses; we save the pressure for later. Put it in the cold.

We cut the vegetables as we like, I like them into large pieces, “country style”.

Mix the sauce for the salad. The initial proportion of mustard, honey, vinegar and oil is 1:1:1:1 + a little salt. We taste and adjust the proportion of spicy-sweet-sour-salty to your taste. The color turned out, of course, terrible, but we won’t show it to anyone - we’ll sprinkle it on the vegetables, no one will notice.

Tadaaam! We take out the meat, stick it in for a while - it doesn’t look much like a steak. It doesn’t look like boiled, stewed, baked or fried either. We need to do something about this - feeding time, however.

Let's burn! My advice is to shoot with napalm. Those. at the maximum temperature available to you in the minimum time. If you use a frying pan or grill, it will be hot until it smokes. And keep an eye on the time - seconds should count. It would be a shame to dry out the result at this stage. We save the juice - this is an excellent base for future sauces.

I go the other way: I have a favorite blowtorch. Mine uses butane - propane, they say it can leave an unpleasant odor. I bought the lamp several years ago when I was texture-finishing home furniture from then untreated pine. Since then, she has firmly taken her place in the kitchen and has no plans to move out yet (but the steamer has moved under the bed - no one wants it??).

I brush the meat with olive oil (although this is not at all necessary)

I'm burning...

Sous vide gurus say the result should be mahogany brown, but if you've lost your pontoon fan, screw it, just have a good old golden brown.

Cut into portions...

At this point we remember about the sauce - damn, it’s made with butter... If you are a girl and you feel sorry for the sweat spilled in the gym and the blood of the cosmetologist (this happens to me) - feel free to give the sauce to your Man, and just flambe your piece in cognac (I hope , is there anything left in the bottle?). If you are a boy or you just don’t care (and this happens too), then you put a spoonful of cold sauce on the hot meat and “let the whole world wait.”

Serve with salad and wine. Today I have Italian Aretino Tipici Chianti DOCG (I generally believe that Italian wine is the best).

And yes, this is the moment when we can no longer hold back the pressure: we dig into the meat with our teeth, wash it down with dry red wine - and enjoy. For me, this was a revelation from the art of cooking - the most tender, juicy and... I don’t even know how to explain. Meat with the taste of meat, I would say...

Epilogue

At the moment, chicken, duck (legs and breasts), lamb ham, beef of all stripes (even in the form of chopped shoulder steak (!!) instead of the classic head part of the tenderloin), catfish (I hope to post it with the blessing of our Commander-in-Chief) have been tested sous vide. – and to this day I have not been disappointed even once. Ahead are seafood, vegetables, eggs. Dessert! They say sous vide watermelon is generally an independent phenomenon in the Universe. Well, here I am again talking about her...

Well, if you've read this far, I guess I should thank you for your attention. Thank you!

Today I cooked sous vide chicken legs in the Instant Pot. Sous-vide technology is a method of cooking food in a vacuum. For those who are hearing about this technology for the first time, I will explain what the essence is. The prepared product is placed in a special bag, from which the air is pumped out, and then hermetically sealed. Next comes cooking in water. The optimal water temperature is 63-64 degrees. Sometimes it can be lower or higher, but the water should not be lower than 55 and higher than 70 degrees. In this case, the temperature must remain constant.

Not only chicken, but also any bird is prepared using sous vide technology. As well as fish, pork, beef, lamb and even vegetables. I won’t be able to describe and convey the taste to you. But, having tried it at least once, you want to try again and again. Although, to be fair, not everyone likes something cooked in a vacuum. For example, my friend says: I’d rather traditionally fry, bake or stew.” And here, as they say, taste and color...

Thanks to the fact that the REDMOND RMC-PM380 multi-pressure cooker has a “Vacuum” mode, I no longer have to look for roundabout ways or look for alternative modes. It's very easy to cook sous vide chicken at home. However, in multicookers that do not have a “Vacuum”, but have a “Multi-cook”, you can easily cook sous vide. That's what I did before REDMOND RMC-M170. However, I still can’t resolve the issue of purchasing a vacuum sealer. Therefore, in the best case, I use Zip-lock bags; in the worst case, I buy products that are already vacuum sealed. I call the second option the worst only for the reason that I am not the one who pre-processes the chicken (as in this recipe) or other meat, nor am I the one who makes the marinade.

Ingredients

1. Chicken legs - 2 pcs.
2. Marinade for chicken - to taste
3. Water (for cooking in a slow cooker) - 1.5 liters

How to cook sous vide chicken in a pressure cooker

1. Prepare two chicken legs. As I already wrote, there is no vacuum sealer. Therefore, I bought the chicken already marinated and vacuum sealed. If you do it yourself, then process the chicken pieces - do not remove the skin, but trim off excess fat, wash thoroughly and dry with a paper towel. Prepare a chicken marinade to suit your taste. Leave the chicken in this marinade for 4 hours (more is possible). Then remove from the marinade and seal in a vacuum seal bag. It is important to “bleed” all the air out of it. And it’s better to place each leg in a separate bag.

2. Pour one and a half liters of fresh water into the multicooker bowl. Immerse the sealed legs. Close the lid and select the “Vacuum” mode in the menu. Since the mode is without pressure, we leave the steam valve on the lid in the “open” position. Cooking time will be from 2 to 3 hours. If your legs are not large and are “sealed” in separate bags, they will cook in two hours. For the same pieces, but in one bag, time is 2.5 hours. But for large hams (both in weight and thickness), and even in one bag (like mine), turn on for 3 hours. That is, we focus on the thickness of the piece - the thicker it is, the more time it needs to warm up.

3. Immediately after cooking, cool in cold water. As they say, we are doing shock therapy.

4. The next step is optional. To give the legs a “noble” appearance. We open the bag, take out the pieces and dry (we blot with a paper napkin). Pour some vegetable oil into the multi-bowl and turn on “Frying/Deep Frying”. After warming up, the device will beep. Place the chicken in a bowl and fry for a few minutes on each side.

5. Serve the finished sous vide chicken legs to the table. For a side dish, you can prepare what you are used to serving with chicken. For a light dinner, limit yourself to fresh vegetables. Bon appetit!

1 /10

• - Why sous vide? —

  Sous vide cooking offers unprecedented control over the cooking process of your steak, which is achieved through extended cooking times and low temperatures. Sous vide doesn't require a meat thermometer or an arsenal of spatulas and forks. After loading the steak into the sous vide chamber, you can go about your business - your presence is not required until the very finish. Sous vide involves two stages of preparing a piece of meat. The first stage involves vacuum packing the steak using a special device, and the second is the actual cooking process in the sous vide chamber.

• — How to choose the right steak for sous vide —

  Without an adequate assessment of the thickness of the steak, it will not be possible to choose the optimal temperature and cooking time for the steak. Thin steaks are easy to overcook, but thicker steaks will take a very, very long time to cook, even by slow cooker standards. Professionals call the standard thickness of a piece approximately three centimeters. This is the optimal thickness for which standard preparation formulas can be used.

• — How to choose the right temperature —

  Each type of meat has its own temperature, the achievement of which is characterized by the launch of chemical processes that make it suitable for consumption. Temperature can have a big impact on the juiciness and texture of a steak. Although sous vide is a method of cooking at lower temperatures, we advise never cooking steaks at high temperatures. Medium temperature will preserve the juices and make the meat tender, although it will increase the cooking time. The optimal temperature for sous vide steak is 60-70 degrees Celsius.

• — Step-by-step instructions for preparing steak for sous vide. Step 1 -

  Preheat your sous vide to your desired temperature.

• — Step 2. Salt and pepper —

  Salt and pepper the steak to taste.

• — Step 3. Aromatic herbs —

  Add flavors - thyme or rosemary will be a great addition to the taste and aroma of a steak. Distribute them evenly on both sides of the steak.

• — Step 4. Packaging —

  Close the bag either using a vacuum sealer or a ziplock, removing the air by immersing it in water.

• — Step 5. Start of cooking —

  If the steak is sealed properly, it will sink immediately. This is the main indicator that the vacuum packaging will work and the cooking will go as planned.

• — Step 6. Finish on the stove —

  A steak cooked completely sous vide will not have any of the browning on its surface that we value steak so much for. This problem can be solved by additionally frying the finished piece in a frying pan or on the grill. You can also use a gas burner for this.

• Striploin, Ribeye, T-bone:

  Rare - 49-53 degrees Celsius, from 1 to 1.5 hours.

  Medium rare - 54-57 degrees Celsius, from 2 to 4 hours.

  Tenderloin:

  Rare - 49-53 degrees Celsius, from 45 minutes to 2.5 hours.

  Medium rare - 54-57 degrees Celsius, from 45 minutes to 4 hours.

  Medium - 57-62 degrees Celsius, about 4 hours.

  Medium Well - 63-68 degrees Celsius, about 3.5 hours.

  Well Done - 69 degrees Celsius or higher, about 3 hours.