The SU-VID technique allows you to save meat, fish and vegetable dishes maximum taste. The essence of the method is that the product is placed in a vacuum bag and is prepared slowly at a low, accurately controlled temperature, usually in a water bath. This preparation is allowed to preserve natural juices, which are often lost during ordinary cooking. In addition, this technique excludes burning, drying food or loss of form. In today's article, we describe the features of the SU-VID technique in a slow cooker and tell you what dishes can be prepared in this technique.

SU-video technique in a slow cooker: what is it

SU-VID in a slow cooker is the most modern way of cooking. Unfortunately, he is not as popular as we would like. The basis of the method consists in slow preparation of meat, fish or vegetables pre -packed in vacuum packages. At the same time, the entire cooking process is strictly withstanding one low temperature of 55-80 degrees.

In a slow cooker, a special thermometer will be required for the proper operation of the device, as it has already been said above, the main rule of cooking is to maintain one temperature throughout the cooking. Fortunately, the developers of the multicooker predicted this - modern devices have a special program “Multipovar”, which allows you to set and maintain the desired temperature as much as you like.

Another important condition for cooking in the su-video technique, vacuuming the product. The lack of air provides uniform and fairly rapid cooking of meat, fish and vegetables, despite the low heat treatment temperature. At the same time, cell membranes are not damaged, as a result, an incredibly juicy and healthy dish is obtained.

The finished product is juicy, but without an appetizing crust. Many attribute this to the disadvantages of this culinary methodology. However, we must not forget that you can make a delicious crispy crust after the end of cooking. It is enough to fry the finished product from all sides and the voila - juicy inside, but with a crispy crust, the dish is ready.

Many also fear the use of plastic bags during heat treatment. The thing is that polymers, when exposed to elevated temperatures, tend to secrete harmful substances. To protect yourself from this, use special bags made of food plastic during cooking SU-VID. Make sure that they are certified and meet all safety and hygiene requirements.

Another feature of dishes in the technique of SU-VID is a fairly long preparation. Cooking time depends on the product and the final result you hope. For example, Utyatina Su-Vid is preparing from 4 to 8 hours. The fish is cooked quickly - only 20 minutes are enough for full heat treatment.

Pork su-video in a slow cooker

Pork Su-Vid in the slow cooker is simply incredibly tasty. The secret to prepare such a dish is not only in using special technology, but also in addition to all kinds of spices and seasonings. As a result, the meat has a wonderful aroma and a unique taste. How to cook pork using SU-VID read below.

List of ingredients for preparing pork Su-VID in a slow cooker:

• pork neck - 1 kg;
• sunflower oil - 2 tbsp. l;
• lemon juice - 1.5 tbsp. l;
• honey - 1 tsp;
• soy sauce - 1 tbsp. l;
• garlic - 2 cloves;
• mustard - 2 tsp;
• nutmeg to taste;
• chili pepper to taste;
• clove to taste;
• cinnamon is ground to taste;
• coriander to taste;
• cardamom to taste;
• badyan to taste;
• fenhel to taste;
• salt, pepper to taste.

Step-by-step instructions for preparing pork SU-VID in a slow cooker:

1. Place spices in a mortar and crush a pestle.
2. Clean garlic cloves and pass them through the press.
3. Prepare the marinade: mix vegetable oil, soy sauce, lemon juice, honey, mustard, garlic in a separate container in a separate container, and the spices, salt and pepper to taste.
4. Stir the marinade until smooth.
5. Wash the meat, dry it with a paper towel.
6. Cover the meat with marinade, place in a pan and leave for the night under a closed lid in the refrigerator.
7. Immediately before starting cooking, remove the meat and slightly dip it with a paper towel, removing the excess of the marinade.
8. Pow pork in a bag of food plastic.
9. Using a vacuum, it is airtight to pack pork.
10. Send a package with pork to a multicooker container.
11. Pour water into the device.
12. Set the program "Multipovar" 130 degrees.
13. As soon as the water boils, reduce the temperature of the Multipovar program to 85 degrees.
14. Prepare the dish for 2.5 hours.
15. For cooking, you can’t take out the meat, cool right in a vacuum bag.
16. Without removing from the vacuum, place the pork Su-vid in the refrigerator for a day.
17. After the time of time, unpack the meat, the meat "jelly" remove.
18. Cut the pork soud with towering slices.

Chicken su-video in a slow cooker

In the technique of Su-VID, the main thing is to understand the essence of the preparation. It is also important to choose the right spices for a particular product. For example, the chicken goes perfectly with turmeric, thyme and paprika. By cooking, we also recommend fry the chicken at high temperatures from all sides - this will give the dish a dish and make it more attractive and appetizing.

A list of ingredients that are needed for the preparation of chicken su-VID in a slow cooker:

• chicken breast - 1 pc;
• turmeric - ¼ tsp;
• dried thyme - ¼ tsp;
• ground paprika - ¼ tsp;
• dried garlic - a small pinch;
• olive oil - 1 tbsp. l;
• salt, pepper to taste.

How to cook a chicken su-video in a slow cooker:

1. Without removing the skin with chicken breast, wash the product and dry with a paper towel.
2. Grate the chicken with salt, pepper and spices.
3. Crown meat ingredient with olive oil.
4. Put chicken breast in the refrigerator and leave for a couple of hours under a closed lid.
5. Remove the chicken from the refrigerator, slightly blot the meat with a paper towel.
6. Place the chicken fillet in a package for vacuuming.
7. Using a vacuum, it is airtight to close the bag.
8. Put chicken in a package in a slow cooker.
9. Pour water into the unit bowl.
10. On the multicooker display, set the program "Multipovar", set a temperature of 130 degrees.
11. As soon as the water boils, rearrange the device at a temperature of 75 degrees.
12. Prepare the chicken Su-Vid for 45 minutes.
13. By preparing, remove the chicken from the bag and fry from all sides in hot vegetable oil.

Duck su-vid in a slow cooker

Separately, I would like to dwell on a duck prepared in the Su-Vid technique. This dish in global culinary practice is called duck conferes. The duck for this recipe is more than amazing. Often this dish is served in the best restaurants in the world, but few people know that you can cook it at home. For the main ingredient, you can choose a breast, but duck legs are much more interesting. It will take only a little culinary skills, a high-quality meat product and a miracle assistant multicooker.

What ingredients will be required for duck SU-VID in a slow cooker:

• duck legs - 2 pcs;
• sea salt - 2 tbsp. l;
• duck fat - 4 tbsp. l;
• rosemary - several twigs;
• thyme to taste;
• pink pepper to taste;
• fenhel to taste;
• cardamom to taste;
• cinnamon to taste;
• cloves to taste.

Stages of cooking duck su-Vid in a slow cooker:

1. Wash and dry duck legs with a paper towel.
2. Mix sea salt, thyme, pink pepper, cloves, rosemary with fenhel, cinnamon and cardamom.
3. Ture spices with salt in a mortar.
4. Grate duck legs with spices and salt.
5. Put the legs in vacuum bags.
6. Add 2 tbsp to each package. l duck fat.
7. Place bags with duck legs in a slow cooker.
8. Pour water into the bowl of the device.
9. Install the program "Multipovar", temperature - 85 degrees.
10. Prepare duck legs SU-VID 5 hours.
11. By cooking, remove duck legs from vacuum bags.
12. Using the grill, make a crunchy crust on duck legs.

Salmon su-video in a slow cooker

In the technique of SU-VID, you can cook not only meat, but also fish. In general, the cooking technology does not depend on the type of fish. You can choose your favorite fish and cook it according to the script described below. Salmon is especially delicious. Thanks to unusual heat treatment, the fish is incredibly delicate, amazingly juicy and literally melts in the mouth. Try and you will definitely like it!

A list of ingredients that are needed to prepare salmon su-VID in a slow cooker:

• salmon - 400 g;
• lemon juice - 1 tsp;
• dried basil - ¼ tsp;
• dried thyme - ¼ tsp;
• a mixture of peppers to taste;
• salt to taste.

Step-by-step preparation of salmon su-vid in a slow cooker:

1. Wash salmon, dry with a paper towel.
2. Remove scales and bones from fish.
3. Sprinkle salmon fillet with lemon juice.
4. Sprinkle fish with spices and salt.
5. Pack salmon in a vacuum storage bag.
6. Pack the package using a vacuum.
7. Place the fish in a multicier container.
8. Pour water into the unit bowl.
9. On the dashboard of the multicooker, set the multipoire mode, the temperature regime - 50 degrees.
10. Prepare salmon su-vid for 20 minutes.
11. By cooking, remove the fish from the bag and serve with cream sauce.

Potatoes Su-Vid in a slow cooker

SU-VID technique also makes it possible to make delicious preparation of vegetables. The most popular vegetable for cooking in this technique is potatoes. The finished potato is simply perfect - it is soft, fragrant and tasty. In addition, the SU-VID technique allows you to preserve all the beneficial substances of the product. Potatoes Su-VID are not only delicious, but also a healthy side dish.

What components are needed for the preparation of potatoes SU-VID in a slow cooker:

• potatoes - 3 pcs;
• butter - 15 g;
• dried thyme to taste;
• salt, pepper to taste.

Potato preparation processes SU-VID in a slow cooker:

1. Peel the potatoes and wash.
2. Wash and cut the potatoes with slices, about 1 cm thick.
3. Salt and pepper potatoes, add thyme.
4. Put the potatoes in a package for vacuuming.
5. It is airtight to pack the package using a vacuum.
6. Place the potatoes in a slow cooker.
7. Pour water into the device.
8. On the multicooker display, set the Multiper mode.
9. Prepare a potato SU-VID for 30 minutes.
10. By cooking, remove potatoes from a vacuum bag and grease with oil.

SU-VID technique in a slow cooker. Video