Pig tenderloin in the multicooker is obtained as juicy as possible due to the tightness of the bowl, which does not allow the internal juice of meat to evaporate, keeping the structure of the fibers soft even with prolonged languor. This method of heat treatment avoids overdrying, which often happens when frying in a pan or baking in the oven, when it is more difficult to control the temperature. Cutting It is the leanest and most delicate part of the carcass, which does not contain fat layers, so an error in choosing a temperature regime or time can turn a delicacy into a hard sole. Use of the multicooker With its uniform heating from all sides solves this problem, allowing even a beginner to get a restaurant quality dish without constant presence at the stove.
Preparation pork in the enclosed space of the bowl requires taking into account the volume of liquid and the power of the device, since the boiling process here occurs at a lower pressure and temperature than in an open pan. Many housewives mistakenly believe that it is enough to just throw the food and press a button, but to get the perfect texture, you need to pre-prepare the meat, perhaps marinate it or quickly roast it to the crust. Multi-warfare It does a great job of steaming, steaming and even baking if you use appropriate programs such as “Baking” or “Multi-Chef”.
It is important to understand that different kitchen appliances, whether Redmond, Polaris or PhilipsThey may have their own characteristics of the heating element, which affects the cooking time. In some devices, the “quenching” mode maintains a temperature of about 90-95 degrees, which is ideal for long languishing, while in others this figure may be higher, requiring time correction. Well-chosen time And the amount of fluid ensures that the protein in the meat clots evenly without squeezing all the moisture out.
Choosing and preparing meat for the perfect result
The quality of the final dish depends on the freshness and the correct choice of a piece of meat in the store. Pig clipping. is a long muscle running along the spine and should have a uniform pink color without gray spots or windward edges. When buying, pay attention to the smell: it should be neutral or slightly sweet, but not sour or musty. If the meat has a sticky surface or flabby consistency, it is better to refuse such a purchase, since even the most modern. multicooker It will not be able to correct the taste of the spoiled product.
Before cooking, meat must be carefully prepared, removing all excess films and silvery shell that covers the cutout. This film is compressed during heat treatment and makes the meat tough, so its removal is a critical step. It is also worth checking the piece for bone residues or excess fat, although there is usually a little bit of fat in the cutout. Slicing is done across the fibers if you plan to make medallions, or in large pieces for whole baking.
To improve the taste and soften the fibers, meat is often marinated before laying in the bowl. As a marinade, acidic environments such as lemon juice, wine or kefir work perfectly, as well as enzyme marinades based on kiwi or pineapple, which break down protein bonds. However, with the latter, you need to be careful: overholding meat in such a marinade, you can turn it into porridge. marinade It helps spices penetrate deeper into the structure of fibers, making the taste more saturated and homogeneous.
- 🥩 Choose a light pink meat with a moist but not sticky luster.
- 💧 Be sure to remove the silver film with a sharp knife before cooking.
- ⏳ Pick the cutout from 30 minutes to 2 hours depending on the ingredients used.
- 🧊 Use chilled meat, not thawed meat, for better juice preservation.
⚠️ Warning: Never marinate pork in aluminum cookware, as the metal can react with acid and give the meat an unpleasant taste. Use glass, ceramics or food plastic.
To check the freshness, press your finger on the meat: the hole should quickly clear. If the dent remained, the meat lost its elasticity and is probably stale.
Basic recipe for stewed cutout in sauce
The classic method of cooking involves stewing meat in a fragrant sauce, which allows you to get an incredibly soft texture and rich taste. For this recipe pork cut with bars or cubes of medium size, so that they have time to soak in the sauce and cook evenly. First in the bowl. multicooker pour a little vegetable oil and turn on the "Fry" or "Bake" mode to create a temperature base.
The meat pieces are quickly roasted from all sides until a golden crust appears, which seals the juices inside. This process takes no more than 10-15 minutes depending on the amount of download. After roasting, onions, carrots and other vegetables are added, which are also slightly passered to reveal their aromatic properties. Then pour liquid - water, broth, sour cream or tomato sauce, bringing the total volume to the level necessary to coat the meat.
After laying all the ingredients, the device is switched to “Pulling” or “Soup” mode, setting a timer for 40-60 minutes. During this time collagen In meat, it turns into gelatin, making the dish tender and melting in the mouth. It is important not to open the lid too often, so as not to break the temperature regime and not to release steam, which is involved in the cooking process.
☑️ Preparation for extinguishing
The readiness of the dish is checked by the softness of the meat: it should be easily pierced with a fork. If the sauce turned out to be too liquid, it can be thickened by stirring a spoonful of flour or starch in a small amount of cold water and pouring this mixture into boiling sauce 5 minutes before the end of the program. Such sauce will be an excellent addition to a side dish of potatoes, buckwheat or pasta.
Whole baked slice
Burning a whole piece of cutout in multicooker allows you to maintain maximum juiciness and get a dish that looks festive and appetizing. For this method, a whole piece weighing about 500-800 grams is chosen, which is carefully rubbed with a mixture of salt, pepper and favorite spices. You can use garlic, rosemary, thyme or paprika to create a fragrant crust.
The cooking technology differs from quenching in that the amount of liquid is minimal or it is absent at all if the baking function is used. The meat is laid on a “pillow” of vegetables or just at the bottom of the bowl, oiled, and include the “Baked goods” mode. The cooking time is about 50-60 minutes, after which the piece must be turned over and baked for another as much time on the other side.
In the process of cooking, the released meat juice waters the upper part of the piece, providing uniform baking. If the model multicooker has the function of "Multi-cook", you can set the temperature of 160-170 degrees, which simulates the oven. Readiness is checked by piercing the meat with a knife: the juice released should be transparent, without admixture of blood.
- 🌿 Rub the meat with spices in advance so that it has time to be soaked in aromas.
- 🥔 Use a vegetable pillow so that the meat does not burn to the bottom of the bowl.
- 🕰️ Allow the finished meat to lie down for 10 minutes after turning off before cutting.
- 🧈 Lubricate the piece with butter before serving for a glossy shine.
⚠️ Warning: When baking with a whole piece, make sure that the meat does not directly touch the heating element if your bowl model has a thin bottom. Always use an oil or vegetable pillow.
The secret of juiciness
To keep a whole piece of cutout pink inside and juicy, do not exceed the temperature of 170 degrees and do not keep the meat in baking mode for longer than 1 hour 20 minutes in total.
Modes of operation of multicooker for pork
Understanding the principles of different programs multicooker It allows you to adapt any recipe to the existing device. The "Pushing" mode is characterized by gentle heating, in which the liquid only bubbles slightly, which is ideal for long-term cooking of rigid pieces or dishes with a bone. In this mode, the temperature rarely exceeds 95-98 degrees, which prevents the stiffness of the protein.
The Bake mode provides more intense heating, often up to 120-150 degrees, which is necessary for the formation of ruddy crust and caramelization of sugars in the marinade. This mode is suitable for roasting, baking whole pieces and cooking dishes, where it is important to evaporate excess moisture. Multi-cook It allows the user to set the temperature and time, making it the most flexible tool in the hands of an experienced cook.
Steaming mode is used to prepare diet dishes when the meat is cooked in a basket above boiling water. In this case, cutting retains the maximum of nutrients, but requires mandatory marination, as it does not come into contact with oil and fat. The choice of the right mode depends on the desired result: soft languished meat or a dense baked dish.
The main secret: The “Pulling” mode makes the meat soft due to the breakdown of collagen, and the “Baking” mode creates a tasty crust due to the Maillard reaction at high temperatures.
Table of cooking time and temperature regimes
For the convenience of cooks created a table that will help to orient in the time of cooking various dishes from pork cuts depending on the chosen mode and size of pieces. These values are averaged and can vary depending on the power of a particular model. kitchen-engineering and the number of products loaded.
| Type of dish / Slicing | Multi-cooker mode | Preparation time (min) | Features |
|---|---|---|---|
| Pieces 2-3 cm (goulash) | Extinguishment | 40-50 | You need fluids. |
| Whole piece (500-700g) | Baking. | 60-80 | Turnover required |
| Steaks/Medals | Frying/Baking | 20-25 | Roasting on both sides |
| Dietary chunks | Steaming | 35-45 | Pre-marination |
It is worth considering that thawed meat is cooked faster than chilled, but the quality of the thawed product is always inferior to fresh. If you use the delayed start feature, make sure the meat doesn’t stay warm for long before cooking, especially during the summer to avoid bacterial reproduction. Security Food in a multicooker is just as important as taste.
Popular sauces and side dishes for cutting
The pork cut has a neutral taste that goes perfectly with a wide range of sauces. Sour cream sauce with garlic and greens gives the dish a tenderness and creamy taste, making it a great option for a family dinner. Tomato sauces with the addition of basil or oregano give the meat a spicy and light sourness that balances the fat content of pork.
For the festive table, you can prepare a sauce of red wine with prunes or berry sauce from lingonberry or cranberries. Such combinations are characteristic of European cuisine and allow you to reveal new facets of taste. pork. Mushroom sauce made from mushrooms or forest mushrooms is also a classic partner for meat dishes, adding a rich aroma.
As a side dish, it is better to choose foods that absorb sauce well or contrast with meat in texture. Mashed potatoes, crumbly rice, buckwheat porridge or pasta of hard varieties will be an excellent base. Fresh or baked vegetables, such as asparagus, pod beans or broccoli, will add to the dish's ease and benefit, making dinner balanced.
- 🍄 Mushroom sauce is perfect for stewed cutouts.
- 🍷 Wine sauce emphasizes the taste of baked meat.
- 🥔 Potatoes and buckwheat are the best side dishes for absorbing gravy.
- 🥗 Fresh vegetables add crunch and freshness to soft meats.
⚠️ Note: If you use ready-made store sauce (ketchunez, soy sauce), consider its salinity when adding salt to the meat, so as not to oversalt the dish.
Frequently Asked Questions (FAQ)
Can I cook frozen pork in a multi-cooker?
Frozen meat can be cooked, but it is not recommended. A sharp temperature drop can negatively affect the structure of the fibers, and the cooking time will increase unpredictably. It is better to defrost the meat in the refrigerator in advance for even roasting.
Why did the pig cutout turn out hard after the multicooker?
The main reason for stiffness is either insufficient cooking time (collagen did not have time to soften), or, conversely, too high a temperature, due to which the protein curled and squeezed moisture. The meat could also be old or from an adult animal.
Do I need to add water if I stew meat and vegetables?
Vegetables during heat treatment emit a significant amount of juice. If you use the "Pushing" mode and do not want to get boiled meat, you can add a minimum of water (half a glass) or not add at all if vegetables are juicy (success, tomatoes).
How to get a crust on meat in a multi-cooker?
To get the crust, use the “Bake” or “Fry” mode with the lid open at the beginning or end of cooking. A sealed cover and the "Pushing" mode create a boiling effect, so the crust is not formed in them.