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My channel on Rutube https://rutube.ru/channel/31629491/ Ingredients: 1. Pork knuckle. 2. Table salt - 10 g / kg. 3. Nitrite salt - 10 g / kg. 4. Khmeli-suneli - ½ tsp. 5. Ground coriander - ½ tsp. 6. Ground sweet paprika - ½ tsp. 7. Ground dried garlic - ½ tsp. Cooking procedure: Prepare the bag in advance. Cut the skin of the knuckle. Mix the spices, rub the knuckle with them, vacuum and put in the refrigerator to marinate at a temperature of 3-5 degrees for at least 7-14 days, the longer the better. Next, the knuckle must be warmed up so that the nitrite salt begins to act. To do this, place it in a cooking container, set the sous vide thermostat to 35 degrees and time 3 hours. After warming, set the thermostat to a temperature of 85 degrees and time 10-11 hours for Well Done readiness or a temperature of 68 degrees for 16-20 hours for Medium readiness. After finishing cooking, cool the shank sharply in ice water for an hour, put in the refrigerator overnight. Give the finished shank an appetizing crust either in the oven, or in a frying pan, or by searing with a gas burner. Use both warm and cold. Enjoy your meal! My playlists. • Desserts • I squeeze juice from a wild apple with a screw juicer... • Cooking at home, simple and delicious • Fried cookies for tea. It couldn't be easier. • Baked goods • Garlic donuts for borscht. I never get old... • Frying • Yakitori in the Russian style. Shashlik from k... • Bake • Eggplants stuffed Berenjenas Be... • Main courses • Pasta with mushrooms in cheese sauce. De... • Salads, appetizers • Stuffed eggs, favorite recipe. • Rice dishes • Rice with vegetables and shrimps festively... • In a multicooker • Shkara in a multicooker I turn fish ... Support the channel: Sberbank card 5469 3100 2175 8004