El hilo de Sous-Vide

#122 si lo necesita para mañana se puede subir a 68ºC-70ºC no?

#123 no sabía que era un requisito XD

Tengo esto en los bookmarks de hace tiempo porque es interesante respecto al tema de disolver el tejido conectivo:

Cooking is the alchemy of turning muscle into meat. There is a maxim in statistics: "All models are wrong; some models are useful." Here are a couple of hopefully useful models to improve your meat alchemy.

The method of cooking meat depends on what you mean by "meat", as not all meats are the same. Skeletal muscle (roasts and steaks) is invariably composed of _70% water and _30% protein & fat (everything else is negligible). The protein can be made up of 8-12% collagen, while the fat can be 1-5% of the total mass. The amount of collagen and fat depends principally on what part of the animal the cut came from. Beef is a good model for most mammals. A cow commands where its entire body goes via its shoulders and pecs, while its rear serves as a trailer for the rest of its body. Its midsection merely holds the two together, so it carries very little load. As such, a cow's shoulders and neck (aka "forequarter") has lots of collagen and fat (so its muscles don't fall apart and for sustained energy, respectively), while its midsection (loin) has very little collagen. Its rear ("leg", "round" or "hindquarter") has very little fat but a fair bit of collagen, especially toward the shank. Here is a diagram showing this distribution (Model 1):

This anatomy is important because the fat and collagen in a cut exclusively determine how you should cook it. There are two methods to break down collagen: heat breakdown and enzyme degradation. Heat breakdown is what both a smoker and a slow cooker do. Collagen fibers begin to break at above 160˚F and reach a peak rate at 180˚. It takes at least 3 hours for the collagen to convert to gelatin sufficiently to hold its form after refrigeration. The problem, though, is that collagen starts to contract at 140˚, and if there isn't sufficient fat to resist the contraction the moisture will be wrung from the meat before the collagen finishes breaking into gelatin. Contrastingly, enzyme breakdown is what sous vide does. In particular, collagenases activate at 113˚, peak at 130˚, and completely denature above 140˚. It takes a minimum of 6 hours at 130˚ for enzyme conversion of collagen into gelatin in a young animal (e.g., veal and lamb), and up to 48 hours in a roast from a mature animal. And it all happens well below where the collagen can contract. Here is a phase diagram showing these interactions (Model 2):

So here's a crack at applying the the two models to your meats:

Example 1: Beef shoulder steak

• Assessment: A high collagen, probably high-fat, forequarter cut (from Model 1)
• Reco: 12h@130˚, shock to 100˚, then sear to 140˚ (to melt fat) (from Model 2)
• Actual: 24h@149˚ - (high collagen contraction, collagenase completely denatured, too cold for fast collagen breakage) - probably tough and dry (from Model 2)

Example 2: Pork shoulder steak

• Assessment: A high collagen, definitely high-fat, forequarter cut (pork is generally much fattier than beef)
• Reco: 12h@130˚, shock to 100˚ then sear to 145˚ (to melt more fat)
• Actual: 4h@131˚ - not long enough for complete collagenase breakdown - probably juicy but tough

Success 1: Veal shoulder steak

• Assessment: A moderate collagen, possibly high-fat, forequarter cut (veal is young, so its collagen is not as tough/crosslinked/wound up)
• Reco: 6h@130˚, shock to 100˚, then sear to 140˚ (or 145˚ if fatty)
• Actual: 4h@130˚ - probably tender and juicy

Success 2: Pork shoulder (assume roast)

• Assessment: A high collagen, definitely high-fat, forequarter cut
• Reco: 3h@160-180˚ in slow cooker or smoker
• Actual: 3h@160˚ (same) - probably succulent, but denatured actin and hemiglobin (i.e., well-done)

He estado trasteando con el Sous de anova y tengo un par de preguntas:
Tengo un solomillo de cerdo entero macerando ya envasado esperando a pasarlo por la anova. ¿A qué temperatura tengo que hacerlo para que quede bien hecho?
Veo que aquí meteis las cosas un porrón de horas... yo lo máximo que he tenido en cocción algo han sido 3 hs. A que se debe esto si se supone que las cosas no se hacen más de la cuenta nunca?

Y otra cosa: ¿alguna recomendación de envasadora al vacío? he visto algunas por Amazon pero no termino de decidirme por ninguna.

Con solomillo ni por asomo, no? Tengo uno en casa esperando y no había caído en el pulled pork, ahora me apetece mucho

#136 #134 temperatura y tiempo recomendados?

¿Alguno al final hacéis carne para toda la semana y luego la recalentáis días más tarde?

Por saber cómo lo hacéis. Tuve que hace parte de un lomo de cerdo o caducaba y a los 2 días recalentarlo mientras lo sellaba en la sartén ha sido dejarlo medio frío por dentro y no me ha convencido demasiado.

#142

pero el punto no varía, como mucho la textura, yo lo que me planteaba era cómo volver a calentar una pieza gruesa cuando la sacas del frigo y sólo te queda sellarla, pero quieres que se caliente por el centro sin pasar la carne de punto por ello.

recalentar a 40 45º en sous vide de nuevo y sellar es lo único que se me ocurre y ya me ha venido a la cabeza cómo lo haría la gente que guarda comida para toda la semana, porque si tienen que recalentar en sous vide, es una chorrada que la hagan de golpe y no en el momento.

Vamos con el ibérrico secreto para mañana. A ver cómo quedan.

#146 Pensaba hacerlo como en el vídeo de Sous Vide Everything: 57 ºC durante 3 horas.

#145 Y pensar que en EEUU se vende a más de 100 USD$ el kilo... xDD

https://grandwesternsteaks.com/pork-iberico-secreto-shoulder.html