Chicken breast using SuVid technology (Steba SV-1)

Chicken breast using SuVid technology (Steba SV-1)

Category: Meat dishes

Ingredients
Boneless Chicken Breast	1 PC
Salt	Taste

Cooking method

• I tried to cook. Chicken breast in Shteba's Suvidnitsa. The result pleased me !!!
• I have never eaten such a juicy, soft breast! Maybe only in the restaurant !!
• We take the breast and cut it lengthwise into two parts. We cut each part in pieces across, about 1 cm thick, a little less, we get slices.
• We put it in a bag for vacuum, as the cut is laid in stores and we remove the air using a Vacuum Apparatus. I have Profi Cook.
• We put our breast in water in sous vide. The bag must be covered with water.
• We set the temperature to 63 grams and the time to 1 hour 30 minutes
• After finishing, let the breast cool slightly in a bag, right in the water. Then we take out, cut the bag and taste the awesomely soft and juicy breast with salad or any other side dish.
• 

Time for preparing:

2 hours

Cooking program:

Su-vid

Note

The recipe was tweaked.
Reduced temperature to 63 g

Cold 100% boiled pork !!! )))) So tasty!!

[Masha]

YES! Masha, you made it!!! With a start!

I do not even doubt that the breast will be bitten, since I cooked sous vide myself! BRAVO!

Tatiana, thank you !!!! I honestly didn't expect such a result !!!

Tatiana, thank you !!!! I honestly didn't expect such a result !!!

So, you shouldn't have believed me in vain. Well, yes, until it falls on your own tongue and you understand how much

Tatyana, well, who would have known !!

I also tried to cook meat in a similar way today.
I'll try to cook the breasts like that. Thank you Maria!

And again I am on chicken breasts.
I put it overnight, maybe it was necessary for breakfast to be ready.
4 hours temperature 60 degrees.
I got out a juicy, cooled, delicious chicken breast!



Chicken white meat is protein !!! Very helpful!!

Mash! But you did the breast at 75 grams. and at 60. Do they differ in taste? And further. And at 80 gr. can I cook the breast, or will it turn out dry? They wrote at the beginning that the higher the temperature, the drier it turns out.

Zhen, at 60 it turned out juicier)) Yes, the higher the temperature, the drier.
You can cook for 65.

No, I still have current or 60 or 80. And you can marinate in anything, right? Or is the breast not marinated with this cooking method?

If you want, you can marinate. And I just salted and that's it) then cook for 60 grams. it will be very tasty)

Yeah, I saw. I want to try it, but I didn't know whether to smear it with something or not. Thank you, Mashun!

Added Monday 25 Jul 2016 11:50 AM

Mash, another question. Do you have to leave it in water until it cools? Or can you just pull it out after 4 hours? What does it do?

Zhen, the meat is getting to a standard))) It becomes tastier. But if you don't want to wait, you can immediately pull it out)

And again, chicken breast.
4 hours at 63 degrees
Look at the breast in jelly, 100 percent ham)

This time I decided to fry it for 2 minutes on each side

Incision)


Very tasty and tender !!

And now I'm going to cut mine

Zhen well iiiii ???

Eeeeee ...... The taste is unusual, yes, it looks like a ham. I'll take a picture now.

Well, you take a long time))) I already don't have one breast, the children ate it. They really like it)

Yesterday, when she was ready, I told my husband, are we going to try it now? And he already smelled the smell, he says no, otherwise there will be no room for pizza (it was already in the oven). And today I myself did not allow to try. Now let's go to the cottage to the godfathers, I cut her, tried it, and we will eat there. Delicious turned out.The husband immediately said that she should do it.

Well, I told you it's delicious)
Right now your godfathers will precipitate from such deliciousness)
And where is a photo??

Here is my breast, that is, chicken



CONCLUSIONS.

1. I would like to do so again.
2. I would like to try other products.
3. I would like to try at other temperatures.
4. Since in Brand, the choice of temperatures is limited to 60 and 80 degrees, urgently need to buy something suitable!

I'll go to my husband to show if I made the right conclusions, especially the last one

Well, I told you it's delicious)
Right now your godfathers will precipitate from such deliciousness)
And where is a photo??

Masha, I didn't even think that it would be delicious. Well, now let's try everything else hot. I will quietly master in Brand for now. I’m thinking, you can probably try it on heating. There is about 75 gr. temperature if I'm not mistaken.

Zhen, the point here is that the temperature should be within the limit of 68 degrees. Those from 55.
If higher, then there will be a drier meat consistency, like this))
I advise you to try the carbonade !!! Well, very tasty !!

That will be drier, I already understood. True, this breast is so juicy. Mash, I'll try, just not right away. Then I'll write.
I'll ask you a million more questions when I'm going to do it.

Today I made a breast with grainy mustard. Previously, I smeared the meat and pre-beat it with a thunderiser and salt.
Cooked for 1 hour at 63 g

[Masha,]

Masha, Hello ! Here I am with your chest with chicken breast. I cooked in Brandik for 4 hours at 60 °, then left it to cool in the bowl and forgot to pack it in a Hotter bag until evening. Sprinkled with Italian herbs.
I was skeptical, but I really liked it. Really soft, juicy, does not disintegrate, and most importantly - delicious! Now we have to try with a different meat.
Thanks for the inspiration, Mashul!

Vasilika, but not at all))

I unpacked my Pro Cook, sealed my breasts smeared with Provencal herbs, set it to 65 ^ for 4 hours.
Let's see what happens.
Even my vacuum cleaner didn't seem to suck everything

And in what mode did you suck air? On myist? Then one does not completely suck it out, because the meat is wet.

Lerele, the same story was at first. Then I subtracted that ... "a possible reason - there was too much air in the bag, and the device did not manage to pump it out in the allotted time - action - first squeeze out the excess air (I help with my hands). The seam must also be dry and clean.

The seam was definitely clean, I wrapped the bag.
I sucked it on the middle button, it’s lazy to go back to the device, I don’t remember what was written on it.
25 minutes left, my temperature was from 64 to 68 ^, my breasts are not thin, but so ... well-fed.
Should you dip it into cold water? Or let it cool in the pan?

Here are my breasts, that is, chicken is understandable. Do it at once, the result is good !!!! Thanks for the recipe !!!

[Lerele]

Lerele, cool, that we liked it !!

In general, I love everything, where you don't have to do much, but it turns out delicious

Well then it fits)
A minimum of labor and a swing of taste !!

[Mashenka]

Here, I report:

I did it in Brand 37502 on the languor mode (70 degrees) for 3 hours. Packed in the evening, salt, pepper and lightly anointed with granular mustard. I kept it all in the refrigerator at night. Set to languish in the morning. Chilled in the same water. It turned out very juicy and tasty.
Mashenka, thank you very much for the recipe and for the new technology in my kitchen!
The decisive step forward is the result of a good kick from behind ...

[Galina]

Galina, I'm glad you appreciated !!!

I confirm! Everything is very delicious. I really cooked it for 3 hours at 75 grams (I think a lot both in time and in temperature). So it visually lost in volume in the package, I forgot to take a picture, I really wanted to try it out faster. In your photo, there is no loss in volume at all, which is probably what I do.

[Pridu]

Pridu, it is better to do at 63 grams and an hour and a half. Breasts are thin, and sometimes thick. For the fat ones, you can put it 2 hours.
And at 75 grams I did it at first, maybe I was afraid))
And now I'm cooking for 60-63 gr. meat max 65 grams and that is rare.

[Maria]

Maria, can you cook a whole breast with bone? and in MV steba DD2 you get a su look? Sorry if the questions are stupid, I'm new

[Anna]

Anna, you can, but keep in mind that it takes longer to cook with bones.

Mashenka, I'm reporting. Finally, I made chicken breast in Shtebe at 63 gr.

I used to do in Brand at 70 gr. Now I understand the difference. It turns out much more tender, juicier and tastier.
And then I turned it brown in AFochka, and with potatoes:

This is vaaaschscheee ... complete mortality !!!

And yet everyone cooks without a bone ... I'm waiting for my little bit of experience I'm gaining

Thanks for the recipe! I just can't find the words - I've never eaten anything like it in my life!
True, she was reinsured, did 4 hours at 63 degrees in the UK.
Photoreader (by the way, vegetables are also sous-prominent):

[Natalia]

Natalia, the beauty!! I'm very glad that I liked it)

[Maria]

Maria, and I am very grateful to you for the recipe! I really liked the breast in this performance. Even more, now it is not translated by me (until I get bored, probably). I use it both in salads and on butters, well, just a lifesaver. As soon as the last bite remains, the next batch is ready. I cook in Steba DD1.

[Marina]

Marina, it is very pleasant that you liked the recipe!
So the breast is much more useful than steaming it for a couple))

Good day everyone! I also saw a chicken breast, but on the bone. Marinated it in the evening in a mixture of salt, freshly ground pepper and granulated garlic. Evacuated. And the next evening in a slow cooker it is on the "heating" mode (60 degrees). She seemed to be there for 4 and a half hours. After that, I "shocked" the breast with an ice shower and put it in the refrigerator until it ripens completely. Here is the result. Soft, juicy. Very good for a sandwich.

[Olga]

Olga. Yes, for a sandwich very good!

It's only better to do without a bone))

And so it turned out super! you can also fry later, by the way