Tatka1
Masinen, Masha, I want to ask. In your recipe, you cook for 1 hour 30 minutes. Next time 4 hours. And the last option is 2 hours. The pieces are large everywhere, like.
Why is there such a gap in time? And what was your favorite end result?
I cooked 1kg 200g of meat for 4 hours at a temperature of 60g. I didn't cut the chicken fillet. I washed, cleaned and that's it.
Spices, salt, French mustard, olive oil. It turned out delicious, soft and juicy.

Chicken breast using SuVid technology (Steba SV-1)

Thanks for the recipe!
domovoyx
Tatyana, I also cook at 60 ° C for about 4 hours, I like
Yarik
Tatyana, I will join your question))) I, too, do not yet quite understand the spread in time.
vdv
I didn't think, to be honest, that you can surprise me with chicken breast.
Yesterday I was walking around Ashanovka in search of Indian legs ... but no.
And so he took, and took chicken breasts. And I saw it strictly according to the recipe (breast-salt).

In general, I never liked this white meat, dry, boring. I don't think it will work - there are a lot of cats in the yard, I will share, the costs are not great.
And so I did it, I tried it today - my dear mother, this is a completely different food!
Cats will interrupt, perhaps.

I have already quite turned out both turkey and pork using sous-vide-technology. But this ... it is very convincing.
Maria, I am yours forever.
Masinen
Quote: vdv
In general, I never liked this white meat, dry, boring. I don't think it will work - there are a lot of cats in the yard, I will share, the costs are not great.
Dmitry, well, cats would be lucky !!! Ahh, made fun

Quote: vdv
Cats will interrupt, perhaps.


Cook with pleasure !!!


nadusha
Tell me, do you need to cool the breast in shock in cold water or not. And I still don't understand when we cool it down and when we put it in the refrigerator.
Masinen
nadusha, if you eat right away, then you don't need to refrigerate, and if you don't, then you need to refrigerate.
vdv
Quote: nadusha
it's not clear all the same when we cool it, and when we put it in the refrigerator
cool if we put it in the refrigerator. Do not stick it hot!
Lisichkalal
I cooked the breast at 63 degrees, it seemed a bit dry, next time I will do it at 60.
Masha, thanks for the recipe.
Lisichkalal
Cooked breasts at 60 degrees for 4 hours. Liked more than at 63. The meat is much more tender, ideal for a salad. Only 1 thick breast was caught and she did not get ready a little.
Masinen
Svetlana, even the fat one had to cook in 4 hours))
Cm cm in thickness?
Lisichkalal
Cm 4 at the thickest point. Strange, but really pink places were.
Sonadora
Masinen, Mash, I'm here with you. A very juicy and tender chicken turned out. Did 4 hours at 60C.
Chicken breast using SuVid technology (Steba SV-1)
Masinen
Sonadora, Manya, well, just wet, wet, cool !!!
Well done!!
Sonadora
Quote: Masinen
straight wet
Yeah. The juice flows when cut. It turned out to be normal in color, not pink. The camera mows in artificial light.
anna_k
I also cooked 60 degrees for 4 hours, well, very tasty and tender.
Masinen
In this case, the main thing is to set the temperature correctly, and the time can be longer, nothing terrible will happen)
eye
Maria, is there a difference in chicken or turkey fillet?
Masinen
Tatyana, chicken is cooked less in time, turkey is longer)
eye
Maria, tell me, please, is a centimeter thick turkey fillet steak at 65 hours 2 enough?
Masinen
Tatyana, Put 63 grams and two hours plus heating the water)
eye
Maria, got it, thanks!
koctill
I will share my research - fry onions, add mushrooms, then cream, hops-suneli, push it all into a blender, add garlic and "Greek" nuts, chicken breast, thighs, turkey fillet, pepper, salt, and coat with the paste obtained in a blender, sealed with a vacuum apparatus and into a suvid, 57 degrees, for at least 3 hours (everything that is cooked at a temperature below 60 * minimum time 180 minutes, except for fish) and we get a la satsivi, use for breakfast, lunch and dinner)))
Masinen
koctill, Leonid, thanks for this option !!
koctill
to health))) Chicken breast using SuVid technology (Steba SV-1)
Lisichkalal
koctill, Leonidmust be delicious
koctill
ha, of course, here are the supplies ...

Chicken breast using SuVid technology (Steba SV-1)

lettohka ttt
Masinen, Masha, thanks for the recipe! Delicious, juicy! Fast and easy!
Chicken breast using SuVid technology (Steba SV-1)
Masinen
lettohka ttt, Natasha!
Enjoy !!
I'm glad I liked the recipe
Optim
Quote: Masinen

Cold 100% boiled pork !!! )))) So tasty!!
that's for sure, if you eat with your eyes closed like boiled pork !!
Cipollino
And if the breast is kept at 60 degrees for 12 or even 24 hours - will there be a difference? Or is it optimal - 4 hours?

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