In fact, everything is quite simple. Write down the recipe.
Walnut meat in multivarka
Ingredients:
Meat (pork neck) - 800 g
Spices (sweet paprika, adjika dry, granulated garlic, mixture of meat) - 100 g
Salt - 1 hour. l.
Preparation:
1. Meat thoroughly wash and obsushivayut.
2. Rub the pork on all sides with salt, garlic and pepper. We spread in a bag and leave to marinate for at least 60 minutes (preferably at night. The longer the marina, the tastier get cutting).
3. Some time later, already marinated neck coated with the other spices.
4. Then take a conventional bandage (available at any pharmacy) and moistened with water, to flush it with specific pharmaceutical odor.
5. Wrap the prepared meat in a bandage.
Tying one side and his hands squeeze the meat as much as possible and tighten the bandage (so the meat will turn out very tight and it can be very finely cut).
6. Prepared meat lay in the sleeve for baking (for insurance can be put into another one to the water in any case does not enter the package).
7. Put the meat in multivarku and fill with boiling water so that it is completely covered with water.
8. Select mode "quenching" and preparing 1,5 - 2 chasa (cooking time depends on the size of the pieces).
9. The finished meat we obtain from Multivarki and not deploying, cool.
10. Then remove the meat right in the bag in the refrigerator for at least 8 hours (preferably overnight).
11. After a time, we pull out the meat and expand.
Meat obtained a sufficiently tight and at the same time very tender.
It is not the usual gray and with rozovinkoy, like ham, but lighter.
My camera, unfortunately, is not able to convey the true color of the meat.
It is easy to cut into slices tonyusenkie.
Due to the fact that the boiling point in multivarka very small, the meat is cooked slowly and taste of it is very different from just cooked meat.
If you have not yet become the happy owner of Multivarki, you can make such a nut in the pan.
Only after boiling pot and cover with a lid put on the smallest burner on the most basic fire.
The water should not boil, the meat should simply languish in boiling water.
And in case of cooking in the pan, increase time to 2.5 hours.
And do not let boil!!!
Well, cut, we took a fresh myagenko hlebushek crispy, put a slice of fragrant walnut and all, life is good!!!
Bon Appetit!
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