Spicy chicken carpaccio

Something else! Well, do it already IN THE DRYER!

I! I will download it now. Lenus, answer urgently. This is my first time using a dryer. Does the fan have to run continuously for the entire 7 hours? Or can it turn itself on and off? Or am I doing something wrong?

I answer urgently - yes, it rustles constantly.

[gala10]

Does the fan have to run continuously for the entire 7 hours?

gala10, Galina, Timkina is not there somewhere. ABOUT! Already here ... yes. the fan turns all 7 hours.

[lira3003]

Where's the squid recipe?

Uh ... no. I marinated them in the same marinade, but I haven't figured out how to dry them yet. But then I will definitely tell you.

lira3003, Ritusik, you rushed here and there on topics, I don't have time to chase after you, Schaub answer as they follow.
In general, I will in kizhuch answered.

Lenochka, Ilmirushka, thanks for the answers!
While preparing for work, my fan suddenly turned off. Now he is working with files. I will watch. What if there is something wrong with my dryer? I'm already in a slight panic ...

Oh, Galyun, let's hope it will work out.
What kind of dryer does cha have, Travolka?

Ritusik, you rushed here and there on topics, I don't have time to chase after you, shob answer as follow.

and what for it is so tempting to expose recipes? I don't know where to go to smart or beautiful
Just kidding. I love your creations very much, delicious !!! I choke while reading

the fan suddenly turned off.

we can with the outlet what is wrong, touched it and turned off. And so it shouldn't.

Yes, Travolka, not just a wardrobe, but an octahedron. Like this:

While working, mmm ...

I love your creations very much, delicious !!!

Oh thank you!

just not a wardrobe, but an octahedron.

Listen, maybe this is how it should work? Does the instruction say nothing about this? Otherwise we'll scare you with our constantly running fans, but it turns out that you initially have a different algorithm of work, because the model is completely different.

While working, mmm ...

Well, thank God! Let's not boil ahead of time.

I read the instructions carefully. Nothing is said about this, so it should be buzzing constantly, like all normal people.

Something else! Well, do it already IN THE DRYER!

Flax, I did it in the dryer, but if you are interested with your marinade ... I marinated in soy sauce and took ready-made seasoning for chicken, compared, almost everything is the same, with the exception of vinegar and paprika. For 24 hours my chicken was marinated in a vacuum container, and then in the dryer for 7 hours. So why don't you like my work?

So what do you want my work on nraviTSa?

Nravitstsa! And what temperature did you set, also 60?
I don’t understand, it seems to me, or did the breast boil a little?

I don’t understand, it seems to me, or did the breast boil a little?

No, Len, I don't know how to take a picture, it was juicy, juicy, but I don't remember exactly that temperature, I usually set it to 65. The first time I banged 70 and ... I dried it a lot, just like a beer, and it turned out to be tender.

Oooh, 70 is a lot. Breasts, I remember, if they are medium-sized, then after 5:40 they are perfectly dried even at 60 degrees. I reported to Tanya.

Yesterday Timon bought two pounds of chicken and by mistake took one of them not with three, but with four breasts. Duc is one of them quite below average size - how to drink to cook, viper.I'll take a larger picture and show the difference in doneness between very large and small breasts.
Still, the biggest ones are the coolest.

below average size - how to drink let it boil, viper

and you pin the viper with toothpicks to neighbor larger. we can take a ride

Oooh, 70 is a lot.

Except for the first time, I didn't bet 70 anymore. And the breasts were very small, 5 pieces - 3.5 kg, well, I cut out a bone, how much it weighs ...

Len, nicho, what are the big pictures? I don't like small ones - you can't see them! Or remove without offense?

5 pieces - 3.5 kg

Seven hundred grams of one breast ??? Why are you eating pterodactyls?

Yes, there is no need to remove anything, pictures are like pictures.

Why are you eating pterodactyls?

You are such, my husband brought me - I also thought about them, but there are also tiny "there is nothing" called Tsa, what is there to scream in them. We take big ones, they are happy with both eyes and mouth. Look, they are large dried.

Lenus, cool recipe, thanks!
Juice is felt right from the photo.
I'm just thinking about this dryer. I'm so afraid of getting overdried and poorly chewed meat that I’m just brrr. And so we eat the breast badly, and if we still put it in the dryer and dry it there to a heap, then in general it will be
We sell chicken carpaccio here, which is expensive and definitely rubber. Ugh..
I'm lazy, and if you reduce the amount of salt? Can? Or not?
Maybe dry in the oven? Not .. The toad will definitely devour me that I will use so much electricity.

Well, vooot ... sorry

Yeah ... it's a pity ... It's a pity that the norm is full, I'm already finishing my second file. Husband doesn't seem to get anything
Tasty no matter what!

Tell me, how long did you pickle?

At 14.00 I laid the fillet, the next day at 00.00 I put it in the oven. It turns out 34 hours. I didn't get 2 hours, but I think the reason is still in the soy sauce. Probably I came across slightly salted.

[Wiki]

I'm lazy, and if you reduce the amount of salt?

Why, Rituel? Here she is normal. See Wiki even seemed undersalted (possibly because of soy sauce).
Here, you know, what's the matter, undersalted breast - it turns out, as it were, tasteless. But if you need to reduce the salt to the bone, then you need to take it not with a big slide, but with a small one.
And yet, if you are afraid that your chicken will dry out, then either take breasts weighing at least 300 g each, or reduce the drying time by 1 hour (if the breasts are small), then everything will be a bunch.

Yeah ... it's a pity ... It's a pity that the norm is full, I'm already finishing my second file.

Urrraaaaa! Thank God! And then I really thought that you were sitting there as a boiled chicken.

Yeah, straight, choking. I crumple both cheeks and even with a fresh crispy cucumber - the beauty is simple. In addition, not a step from the diet

and even with fresh crispy cucumber

Damn ... when will my already ferment? ... I also want with a cucumber.

Lenus, what do you think, but if the oven maintains such a temperature, will it work?
It's so hot to cook that it will itch everything.

[Lenus]

Lenus, and at temp. Do you think you need to cook 65C degrees lope? Five or five hours with a tail? I want to cook in an airfryer, there is no dryer.

[Lenus]

Lenus, what do you think, but if the oven maintains such a temperature, will it work?
It's so hot to cook that it will itch everything.

Rituel, read on the previous page at the very top - the Wiki has cooked fillets in the oven.

Lenus, and at temp. Do you think you need to cook 65C degrees lope? Five or five hours with a tail?

Aha, Manyash, I think, no more, otherwise it will cook nafik.

I think not more, otherwise it will cook nafik.

Lenus, maybe then in general two or three hours? In sous-vid, the chicken-chest has enough time to get ready during this time.

Oh, I don’t know, Man, it’s even very few.
I would be glad to help you, honey, but I never did that in AG, hell shoot.

Here you have to rely on your own intuition. Your head is light and your arms are growing from where you can get something good.

While preparing for work, my fan suddenly turned off.

And in the morning I go to the balcony .... and taaam !!! the dryer is working, while on top of it lies a towel "from dust"))), + Ikeev's bag. that is, all the holes are closed. I immediately have "such a scar"
It was I who left the plug in the outlet, and some insolent red muzzles walked there with their paws. So think about who to hit with a broom

What horror you tell at night, Gaaal !.
Wait for me to put squid, but I'm afraid.

Len, don't be afraid, what are you afraid of? Tutliks do not climb tables and bedside tables.

Okay, I persuaded - I will go boldly, waving squid like a flag, to storm the dryer.

People! Boom! I got you squids.

Eight tutochki they are: Spicy coho salmon, dried a la sous vide # 42

Ta-da-dame! Here it is:


Everything was salted and dried evenly. The taste is very balanced.
Lenus, thank you again (I think more than once!) For this deliciousness!

Now I'll tell you about my adventures with the dryer. In the process of work, she went deaf several times. Well, I think I'll have to take it ...
And then she turned on her "engineering" brains. Where did I put it? Directly under the wall cabinet. So she lacks air! She has a conditionally closed space! Rearranged to another place where she has something to "breathe". For the remaining almost 5 hours, the dryer worked flawlessly.

She took the recipe to her favorites.

[Elena Tim]

Elena Tim, Flax, and if you twist a few times in the marinator? What do you think is an equivalent replacement for a day and a half in a saucepan?

Urrraaaaaa !!! Galyunya did it! And not just anywhere, but IN THE DRYER !!!
What a beautiful chicken, Gal! Oh, I'm so glad I liked it!
Good health, my dear!
Tell me, did it turn out juicy, did it not catch the temperature too much? It should be very soft and pliable so that you can roll it up into a tube without breaking it (I specifically showed the roll in the photo). If you do the same, then everything turned out right.
I'm glad that everything is in order with the dryer, and it's just that the overheating protection worked, fuy, relieved.

What do you think is an equivalent replacement for a day and a half in a saucepan?

I don't know, Galyus. I have not used a marinator for so long that I don’t remember how and what is being marinated.
You see, it is very important here that the chicken is salted and aceted through, not only taste depends on this, but also safety, because in a completely untreated place in the very middle of the piece, bacteria can begin to develop. But if you are confident in your marinator, then why not.
For a day and a half, I answer, the chicken is then stored for 5 days in the refrigerator, but after the marinator, the fick knows it ...

But if you are confident in your marinator, then why not.

So who in our time can be sure of something. I'm only a million percent sure in my dryer. She shines with infrared .. from the heart .. Okay, thank you Len, you need to look, think, touch ..
And my marinator is an ordinary 9-minute cycle .. True, I pump the air out of it with an electric pump .. Already the vacuum is provided in full. My husband looked at my efforts with a hand pump and dragged in an electric unit ..

turned out juicy, did not catch the temperature too much?

Lenus, I got a little dry. BUT: my files were small - this time! fought with the dryer - that's two! it turned out yummy - that's three! next time I will cook competently - that's four!
AND THANKS!!!

[gawala]

gawala, yes, Galyus, here you have to rely on your own experience. I would be glad to suggest, but without knowledge of the matter I will not risk it.
I still really hope that you will succeed in the best way.
gala10, well, that means it didn't seem to me - the eye is already outlined.
I already smell chicken with my spinal cord.
You know, next time (if there is one, of course), if you have small files, feel free to remove an entire hour from the cooking time. Such files will be ready in 5:40. Take a look at these pictures for a second: Meat in marinade, dried in an electric dryer # 77... There I just have very mediocre files (on the last photo you can see that there were as many as FIVE files fit on the grate, and in this recipe - THREE barely fit - it's called sho, feel the difference))), but that result is still the standard of "carp "chicken and turkey. I try to get this kind of pulp by subtracting or adding cooking time, depending on the size of the fillet.
Galyun, once again to your health, dear! Thank you for trusting the recipe, although you didn’t get the perfect result, but with your clever head of "engineering design", this is a profitable business.

next time (if he will, of course)

Will be! And yesterday I had a thought about reducing the time ... I came, but, not finding anyone, I left ...
Photos looked. I see the difference. Well, vooot, there is something to strive for!

Good luck, Galyun!

everything will turn out in the best way.

Thank you. This is when I'll get together now .. This must be coordinated in the "higher authorities" .. It's not just that in the former empire ... it's not easy ..

Well, that's clear.

I am grateful for the recipe, I just finished drying, and I cut a piece for homemade samples, everyone reached out for an additive. It's not just tasty - it's delicious. Thank you. I froze the remnants of the marinade, it's a pity to throw away the deliciousness.

[Svetlana]

Uraaa! I liked the chicken again!

Svetlana, to your health! I am very, very pleased!
If you decide to leave the marinade, then you can add another 1 tbsp. spoon rast. butter and marinate chicken wings in it for an hour, and then bake in the oven at 195C, 35-40 minutes until a beautiful brown crust. If there is a "convection grill" mode, then it will be just right here. Place the baking sheet on a medium level. Eat your mind, what deliciousness it turns out. Separately, the marinade for the wings is prepared without adding salt, only more soy sauce and oil, but you have a little marinade, so the wings will not oversalt anyway.

Thank you, I will definitely use it. I went looking for coho salmon, I found very good. big and did not take. There are plans to try this marinade on fish. It's contagious.

[Elena Tim]

Elena Tim, Lenaaaaa it is very tasty !!! Thank you very much !!! Marinated for two days, dried in the Veterok dryer. There the temperature is set to about 55-70. Of course I was worried, but everything turned out great. Thank you!!!