Chicken fillet "Minutka"

Category: Meat dishes
Chicken fillet Minutka

Ingredients

* Chicken fillet (breast) 500 BC
* Milk 500 ml
* Spices taste
* Salt 0.5 tsp (maybe a little more)
* Black pepper 0.25 tsp
* Garlic 2 cloves

Cooking method

  • I looked closely at this recipe for a long time. But, after mastering the technology of sous-vide, I prepared this dish with peace of mind. The taste and aroma is very dependent on the bouquet of spices that the hostess adds to the marinade.
  • I preferred “sausage” spices - ground nutmeg and coriander.
  • Indeed, this slicing smells like sausage))
  • The chicken fillet is not dry at all. It is tender, sliced ​​thinly and looks good sliced.
  • And what sandwiches for breakfast you can eat without using harmful sausages.
  • Try it! I think you will like it.
  • So, - we free the chicken breast from skin, bones, cartilage, divide it into a clean fillet.
  • Now you need to prepare the dry marinade. To do this, mix the ingredients suggested in the recipe (spices to your taste - there may be more or less of them)
  • Dry the files with paper towels, rub with the mixture and leave at room temperature for 1 hour.
  • Next, we measure the milk (it should be 1: 1 with the weight of the fillet). Pour it into a thick-walled pan (so that it keeps the heat as well as possible). Bring to a boil.
  • Immerse the marinated fillet in boiling milk. As soon as the boiling process is restored, we detect 1 minute. Remove the pan from the heat, cover with a lid and wrap it in a blanket for 2 hours or until it cools completely (that is, after 2 hours the meat is ready)
  • I usually stand it almost completely cool.
  • All! - we catch the files, put them in a container and store them in the refrigerator.
  • Here you have a wonderful cutting ready - fast, and not troublesome.


Chamomile
Oh, and how delicious it is to cook turkey meat! The same breast. I cooked boneless turkey legs. And spices can be added directly to milk. And milk, sometimes, I take 1 * 1 with water. It's still delicious.
Tancha
Wonderful, you have to try. I love that! Thank you!
ANGELINA BLACKmore
Olga, TatyanaThanks for stopping by.
Giraffe
Already figured out what you can cook in a slow cooker.
ANGELINA BLACKmore
Quote: Giraffe

Already figured out what you can cook in a slow cooker.
Of course, you can also use a slow cooker.
Yarik
Natasha, thanks for the recipe! Directly presented a creamy tender breast, mmmm))) will have to be done. Here you cook, prepare different dishes, and then the body wants so much simple food, this is just that option.
Admin
Natasha, this cooking method is called "pooping"

Stitching Is a culinary term used to describe the slow cooking of foods in water. A distinctive feature of sewing is that it takes place without boiling, while the maximum temperature of the liquid is about 95 degrees.

This is how I cooked the turkey breast

Chicken fillet MinutkaPoached turkey fillet in milk, with rosemary and thyme
(Admin)


Tasty - but not for everybody. Tastes like sous vide meat. This method of cooking turkey chicken did not work for us, unfortunately. We feel the taste of "undercooked" meat, soft, but I want to fry it in a pan, or add it to the taste of "boiled" meat.

So what to cook and taste
Giraffe
Well, after all, the technology is different. Have Natasha is still wrapped up, so that the temperature effect is longer. And the meat is preliminarily infused in spices.
Admin
Quote: Giraffe

Well, after all, the technology is different. Have Natasha is still wrapped up, so that the temperature effect is longer. And the meat is preliminarily infused in spices.

Why I am writing - try and evaluate
If the sous vide does not suit your taste, then the poached may not suit. The cooking temperature during pooping is less than 100 * C, and then it only decreases, no matter how we cover and insist the meat.

I will not comment on anything else
And do not throw slippers at me, I expressed my opinion, having tried both sous vide and poaching, why I warn you too - try it yourself

Natasha - RESPECT for posting the recipe!
ANGELINA BLACKmore
Girls, well, I wrote in the preface that after making the sous vide I decided on this recipe too. us sous-vid went with a bang))




Quote: Admin
Poaching is a culinary term used to refer to the slow cooking of foods in water. A distinctive feature of sewing is that it takes place without boiling, while the maximum temperature of the liquid is about 95 degrees.
Tanyush, I'm aware of sewing (I'm a cook by education))

In principle, I really like these dishes. True, I have never tried a turkey. I need to somehow buy and cook it up (but I'm actually not very turkey meat)

Chamomile
Admin, I have you this recipe and peeped. I really like it, I cook so often. And more turkey.
ANGELINA BLACKmore, turkey doesn’t taste like stew, for example. I can't eat boiled food at all, it's not tasty for me.
Trishka
An interesting recipe, thanks!
Is it possible in slow motion like this, or not?
ANGELINA BLACKmore
Quote: Trishka
Is it possible in slow motion like this, or not?
Ksyusha, I don’t have a slow speed and I don’t even know how it works, so I cannot answer.

Quote: Trishka
Interesting recipe, thanks
And thank you
Trishka
Quote: ANGELINA BLACKmore
how does she work
It slowly (within 2-3 hours) heats up to 96-97 * and keeps as long as you set the time.
And then, it is necessary to boil and reduce ...
Admin
Quote: Chamomile
Admin, I have this recipe and peeped at you. I really like it, I cook so often. And more turkey.

Olya, to your health! Nice to know about it
Vic
Thanks for the recipe. Very tasty. Now the question. What can you do with the milk that remains after boiling the chicken?
ANGELINA BLACKmore
Quote: Vic
What can you do with the milk that remains after boiling the chicken?
I like to make sauce on it and stew vegetables and meat in it.
Yarik
ANGELINA BLACKmore, Natasha, thanks for the recipe! I really cooked for 3 minutes))) I added Creole seasoning to Angelina from spices, she really came to the place here.
Yarik
ANGELINA BLACKmore, Natasha, yesterday I made a chicken again, well, I really liked it, I still cooked it for 3 minutes, and added sausage spices, what a charm it turned out, a tender fillet with the taste of a doctor's sausage.
thanks again
celfh
Great recipe!
ANGELINA BLACKmore
Yaroslavna, glad to know that the recipe lives on. Thank you!!!
Quote: Yarik
from spices added Angelina Creole seasoning, she really came to the place here.
And I made the Creole seasoning. I liked her too. True, I did not try to apply it to this breast. But I will definitely try.

All recipes

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers