Chionodox
I already thought about "frying". This one just cut, and the second one is in the fridge. So she will go for frying
domovoyx
I fried such a pitted breast a little in olive oil with the addition of garlic. Real jam!
Masinen
Alexei, yeah! delicious!
domovoyx
Now I will also get the chicken breast ...Chicken breast using SuVid technology (Steba SV-1)
Masinen
Alexei, I'm waiting for impressions)
domovoyx
In the evening we will try and I will definitely report back. But it looks beautiful and appetizingChicken breast using SuVid technology (Steba SV-1)
domovoyx
It turned out very soft and tasty.
Marina22
Here I will exhibit, I exhibited in another topic, but here there is a "native"
Just pepper, salt, a little ground coriander and that's it. It was very tasty.

Chicken breast using SuVid technology (Steba SV-1)

Masinen Masha, thank you very much for the recipe

And someone has already tried to make chicken liver pate with a similar method or just chicken liver.
I wanted to try, but I don't know or it will work. I don't know how long to set the temperature. I do it in a multicooker, my temperature is set from 60 degrees in increments of 20 degrees.
Mirabel
Masinen, Masha! I can’t tell you thank you for your sous-prominent curly chest! It's just a bomb!
SKazhi, and how much it can be stored in the refrigerator, I mean vacuumized and boiled.
Masinen
Vika, and thank you for trying!
Well, a week can be in a vacuum, but no more.
Mirabel
Ahh well, super! Will he live for a week? a couple of days maximum.
Masinen
It will live in a vacuum, but only three days without a vacuum)
Mirabel
Nah .. I mean, it won't live so long in a vacuum, it will disappear much earlier.
Aunt Besya
I also put 4 breasts in the night ... There was no mustard in the beans, so I just rolled salt in the "Golden" mixture. 62 degrees, 3.5 hours .. I'll report back in the morning !!
domovoyx
And I put it on 60 ° C for 4 hours, it turns out delicious.
Aunt Besya
She took out the breast. She's still hot, getting cold .. Looks beautiful in the bag! And then you will have to taste the taste .. Today, according to the plan, the meat book)) We have a holiday, however))
Masinen
Elena, I'm waiting for the report !!
Marina22
Quote: domovoyx
And I put it on 60 ° C for 4 hours, it turns out delicious.
Masha wrote to me that 2.5 hours is enough for a chicken breast at 60 ° C.
I made it to my mom the next day, cooked it for 2.5 hours - everything was ready and very tasty.
Masinen
Well, if longer, it will not be digested, because there is no contact with water)

But it is better to calculate the time from the table and add heat.
Aunt Besya
In short, that still photo session practically pulled out of my mouth !!
🔗
Delicious chicken !! A completely different structure !!! Delicate, juicy !! In general, for a long time I treated chicken breasts with disdain ... But with the advent of multi, and now with a new method of cooking, my opinion has changed dramatically !!!
So you will remember ... You do not like cats? You just don't know how to cook them !!!!
Masinen
Aunt Besya, Lena, wow!
What a beauty!
So I'll go to the house and also pile!
And then they tease, and in the Nagets they also tease, well, it's just awful!
Already drooling to the asphalt hung
Aunt Besya
Along the way and to the word: girls, if you buy spices, nitrite or a belly on a bottle :: basques dot ru - pay attention to the mixtures, they have many different (tender, Italian, rainbow), they are great not only for boning the brisket, loin, etc., but as it turned out, and for cooking in this way. And it looks beautiful - the spices are as bright as dry !!!
Mirabel
Elena, Your breasts are gorgeous!
I didn't really like chicken breasts before. A note about cats, absolutely in the subject!
In my opinion, the store you mentioned makes parcels abroad. Together with the salt, I will definitely order mixtures.
Aunt Besya
Vika, Thank you!! Pavel on the site is a very adequate person, I think that the issue with sending can always be resolved!
Iskatel-X
Chicken breast using SuVid technology (Steba SV-1)
4 hours at 63 degrees. Then, fried.
Chicken breast using SuVid technology (Steba SV-1)
Masinen
Fine!!
And the photo is beautiful!
domovoyx
Iskatel-Xhow does it taste? It looks beautiful in the photo.
Iskatel-X
Alexei
It tastes like Ham! Chicken, of course.
Good breakfast slices, for example. Or dinner, whatever you like.
You can also reheat, season with sauce + side dish ...
I would like to know how much more can be stored in the refrigerator? In a vacuum and without. Because, as it is not meat, but not poultry, for cooking.

PS I cooked with spices. Choose according to your taste!
Webmaestro
Iskatel-X, congratulations on your successful experience! I personally don't like the chicken breast in any form, but I like the duck breast more than the chicken legs.
Iskatel-X
Dmitriy, chicken is very soft and tasty. I've never eaten duck, it's worth trying. There will be an interesting recipe from the available ingredients - I will definitely do it.
You still need to read about the benefits of duck meat.
Thank you
Webmaestro
Iskatel-X, regarding the taste of chicken breast, I expressed my personal attitude towards it. All mine were wildly delighted with this tender and tastier than his meat. Once again I repeat, I personally do not like chicken breast And so, bon appetit to everyone Congratulations again!
domovoyx
Iskatel-X, after cooking and cooling, my breast was stored in the cooling compartment for about a week. I have not experimented for a long time since it is very tasty
Masinen
Well, here I have prepared a breast for Olivier.
63 g 2 hours.
Cooking at Steba SV2
Chicken breast using SuVid technology (Steba SV-1)
Made a mixture of mustard, olive oil and what is in the photo.
Chicken breast using SuVid technology (Steba SV-1)
Smear the breasts and packed

Chicken breast using SuVid technology (Steba SV-1)

I heated the water and put the bags down.
I pulled it out and cooled it and now)
Chicken breast using SuVid technology (Steba SV-1)
Iskatel-X
Maria
and what's in the photo.
Publish a list of "spicy yummy company", preferably with proportions.
Not urgent, you can wait a year, until 2016.
Chili sliced, I don't know the rest.
Garlic, with something, not read ...
Thank you
Masinen
Iskatel-X, ha, ha, ha))

Here is:
Garlic with salt, game mix (black allspice, lavrushka, dried vegetables
Here is the composition in German, if not broke, then you can translate it through a translator)
Chicken breast using SuVid technology (Steba SV-1)

Very fragrant and aromatic mixture !!
It is for meat dishes.
Iskatel-X
Maria
Announce the entire list of pzhlst ... / Operation "Y" and other adventures of Shurik /
It is a pity that the text does not convey the intonation of the phrase.
List of other spices not from this jar.
translate through a translator
Nah ... - to the store (metro, Auchan) - look for this jar.
Do not translate, she will not appear in the kitchen.

Sympathetic pumping, I wanted to collect.
Thank you
Masinen
Iskatel-X, writing
Granulated garlic with salt.
Dried red hot pepper
Mustard is not spicy (bought in Auchan)
Lemon juice (can be fresh) about 1 tsp
Cold-pressed olive oil (you take this amount, depending on the piece of meat)
Yesterday I coated chicken breasts with this mixture, 2 languages.

I went to show off my tongues)))

Yes, I buy spices everywhere, I love them very much in Europe, there is such a soooo choice !! All the time I bring many different ones))
kVipoint
Maria, where to look for languages, reset the link, I have it in the refrigerator)
Iskatel-X
Maria
Good list!
Extra virgin olive oil. This, if not fry.
By technology, it is recommended.
Extra Virgin is tastier and healthier than refined, but you have to take refined for roasting.
Reset
Masinen, Maria, thanks for the recipe. Delicious chicken turned out. I cooked at 65 degrees for 4 hours, fried before serving. There are no photos, somehow they quickly ate
Masinen
Hope, the photo is not the main thing, but the main thing is that it turned out delicious !!!
Reset
Quote: Masinen
the photo is not the main thing, but the main thing is that it turned out delicious !!!
yes!
Oksanna
It's very - very tasty! The first time I cooked in a simple way, only salt and pepper, in order to understand what else I would like to add. It became clear that you can not add anything and it is very tasty)))
But I think I will like French or Italian herbs to add, or garlic if not for breakfast. It's a pity adjichka is not at home now)))
I cooked in a zip-lock bag, everything turned out fine, it was just hard to expel the air.
Tanyush @ ka
MasinenMasha, here I am, inspired by your recipe, yesterday I marinated the breasts in soy sauce with ginger and mustard. We marinated at night, packed it, it also turned out not very tight, put it in a stem at 60 degrees for 4 hours, tomorrow we will take a sample
Masinen
Tatyana, I should like it, it turns out very gently !!
I'm waiting for your impressions!
Tanyush @ ka
MasinenMasha turned out to be really tasty, very tender meat, you can even say the taste is like a pate, well, I can't even compare it with anything, the taste is completely different, I will definitely still try it with other meat, thanks for the recipe.
Masinen
Tanyush @ ka, but also very useful !!
I am glad that the impressions are positive))
domovoyx
Also put the breast. I haven't done it for a long time, but as I wanted ... now I will often cook
Chicken breast using SuVid technology (Steba SV-1)
Masinen
Alexei, and how did it happen in the new suvid apparatus?

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