Chicken breasts using the Su Vid technology in the Brand 701 multicooker (3 options)

Category: Meat dishes
Chicken breasts using the Su Vid technology in the Brand 701 multicooker (3 options)

Ingredients

Chicken breasts
Salt, red hot ground pepper
Coriander, ginger, turmeric, cardamom,

Cooking method

  • I decided to cook chicken breasts using the Su Vid technology in three ways and compare the result.
  • 1. The breasts were dry marinated in spices and herbs with salt for a couple of hours. Grilled them for 3 minutes. Evacuated. Then I sent it to the multicooker on the "Manual" mode at 65 ° C for 4 hours (1.5 liters of water was preheated for 1 hour to 65 ° C on the "Manual").
  • 2. The breasts were rubbed with spices and herbs and salt. Evacuated. I sent it to the refrigerator for 1 hour to marinate, while the water is heated in a multicooker on the "Manual" mode to 65 ° C. I cooked the breasts in a vacuum in a multicooker on the "Manual" in 1.5 liters of water at 65 ° C for 4 hours.
  • 3. The breasts were rubbed with spices and herbs and salt. Evacuated. I sent it to the refrigerator for 1 hour to marinate, while the water is heated in a multicooker on the "Manual" mode to 65 ° C. I cooked the breasts in a vacuum in a multicooker on the "Manual" in 1 liter of water at 65 ° C for 2 hours.
  • As a result, I came to the conclusion that with the first method, the breasts are juicy when hot, the second method is good for chilled meat for sandwiches (it turned out to be the most tender), and with the third method, the meat is quite springy and juicy (for an amateur).

Cooking program:

Manual

gala10
Mannochkawhat a fine fellow you are! I made a comparative analysis, it immediately became clear for what purpose it is better to do it in what way. Now the question is: is there a difference in browning a piece of meat with a contact grill or an airfryer? These are fundamentally different cooking methods, and the result is very different?
N @ dezhd @
Manna, thank you tremendous, very useful to see, especially for beginners in this business
grinaty
Mannochka, our dear experimenter, thank you !! I read with interest about Su Vid - I really want to try, though neither a vacuum sealer, nor bags - nema, and in my favorite mulechka 37501 you can set only 60 degrees, well, or do it on heating. Choito still can't make up my mind. And I really, really want to get a juicy meat for sandwiches. The usual boiled pork, of course, is good, but still a little dry. And you can ask a question - to warm up the Indian breast as much in time or add an hour?
Manna
Girls, thanks for your interest in my experiments.

Check mark, about the airfryer ... well, yes, the difference is, of course, there is a crust in the airfryer due to weathering, but the meat is not pressed and part of the juice is not squeezed out.

Natalia, you can cook at 60 ° C, but a little longer. Unfortunately, I haven't seen any turkeys, so I can't tell you
gala10
Mannochka, with your permission, I will answer Natalia... I made turkey fillets in Brand 37502, the recipe is here.
One of these days, I hope, I will have an airfryer, and I will definitely try to make chicken or Indian breast using the first method described here. Thank you, Manna!
Manna
Yes, Check mark, of course. As I remember, you soaked it in vodka and then cooked it for 3 hours.
I think the cooking time is highly dependent on preference. Someone likes a chicken breast in an hour or two, some three hours is enough, and someone not less than four. It's hard to advise on time here
gala10
Well, finally I understood why there is such a big difference in cooking time! Personal preference - nothing else! If a piece of meat is cooked in 1 hour, then from 3 hours it will not be worse! And in the tables they give the minimum cooking time, and even then it must be checked experimentally ...
Olya_
Mannochka, thank you for the video. It was very, very interesting to see I will try to start with the first option
Manna
Olga, thanks. You can try all the options to find the one that suits you best. Everyone's tastes are very different.
Zinfandel

Manna,
Thank you very much for the experiment!

I once made breasts even for 6 hours, however, I molded 4 breasts into one large piece. It was good to eat it cold, like a chicken roll.
I still can't buy a burner to quickly fry the surface of the meat ...
Lerele
Well it is necessary to do this kind of work !!!!!!!!!!!!!!
But now food will last for a long time
After the appearance of Shteba and Pro Cook, I always have a bag of meat on duty in the refrigerator. Or chicken or turkey breasts, or pork. So convenient !!!
Manna
Girls, thanks for the kind words

Quote: Lerele
But now food will last for a long time
No, it's all over long ago. Well, I cooked this for more than one day, and not yesterday ... just now I managed to edit the video
gala10
Yes, I also noticed that the meat cooked in this way, for some reason, quickly ends ...
Manna
To be honest, I don't think I will regularly cook in bags. I'm somehow not very attracted to the idea of ​​cooking in plastic It was just my experiments for the sake of curiosity
gala10
And I really like the idea of ​​keeping the finished product sealed for quite a long time. Considering that I often have unexpected guests.
Now I'm starting to cook turkey in your first way. The grill lid should be delivered in the evening, and now the pickle. I will report the result.
Manna
Very interesting, I'll wait.
And storage in a vacuum attracts me too
gala10
Here, I did:

Chicken breasts using the Su Vid technology in the Brand 701 multicooker (3 options)


Everything is exactly as described in the first method. It's delicious, tasty, tasty !!!
Thank you, Mannochka!
Manna
Check mark, glad you liked! How did it happen, juicy? Is the grill dry?
gala10
The meat turned out to be tender and juicy, with a very pleasant crust, in short, what the doctor ordered ... And without oil, and without vodka ... In general, just the way everyone loves us!
Manna
Oh, how glad I am! How glad!
Olga VB
Mannyunechka, from time to time I make chicken parts sous-vide, but I constantly forget which mode.
Therefore, every time I look at you to see the degrees and time.
And just now I noticed that you have a pro-fickle vacuum.
And also that you have light bulbs (modes) on the first button on the right, and on the second on the left.
And I have both on the left.
To be honest, I haven't figured it out with these modes.
Maybe you can explain why it’s like this with you and mine, and what it means. And most importantly - how is it right?
Manna
Olenka, as I understand it, you are talking about the fact that you have selected other modes when pumping out. I chose Wet and Normal. We use the "wet" mode (left button, "light" on the right) when the package contains products with excess moisture. In this case, the pumping out is softer (and the liquid does not pour out of the bag ... at least there is less chance that this will happen). "Normal" mode (left lamp of the right button) and "Turbo" mode. With "Normal", the pumping down during sealing stops, and with "Turbo" it continues, while pumping is more intense than with "Normal".
Olga VB
That is, in wet mode, it is pumped out more slowly and the liquid remains at the bottom of the bag, and does not rise up?
And if wet mode and turbo at the same time, what will happen?
Today, while I packed the barrows, I was tired: the liquid was squeezed out of them during pumping and rose up, filled everything
Manna
If there is a lot of liquid, then the package must be higher and, when pumping out, lower it below the level of the vacuum unit (you can directly vertically), then the liquid creeps up from the package less.I also know the girls first put the breast in the sauce in a separate bag, and then in the vacuum one, they say that the liquid crawls less this way, but I have never done that, and this method will not work for sous-vide either.
Wet and Turbo? It never even crossed my mind
Olga VB
I did something like this: the package just hung from the table.
Next time I'll experiment again.
I haven't tried the breasts yet, but a lot of liquid leaked out of them during cooking. I got on the pumped up. Upset, of course.
I wonder how it tastes. However, pumped up, usually dry and frozen.
Manna
Quote: Olga VB
I did something like this: the package just hung from the table.
Next time I'll experiment again.
This means that you can take a higher package. In general, you just got such breasts. Usually, there are no such big difficulties with moisture if the breasts are without sauce and / or raw.

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