Turkey breast (a la sous vide) in a multicooker Steba DD1

Turkey breast (a la sous vide) in a multicooker Steba DD1

Category: Meat dishes

Ingredients
Turkey breast	about 800g
Garlic, salt, pepper	to taste

Cooking method

• I will write with amendments that I was too lazy to do)))
• Soak the breast in brine for a day, brine - water, salt, garlic. I will not say the exact proportions, about 1.5 tbsp. l. salt per liter of water, the brine should be slightly salty. This is how I always soak meat for boiled pork, it turns out very well.
• Take out, dry with napkins. In a mortar, crush the garlic, pepper, a little salt into the gruel, coat the meat with this gruel, put it in a new strong plastic bag (for some reason I don't have a vacuum cleaner). Pour water into the sink, lower the bag with meat there, the open part of the bag over the water, (don't laugh, you asked in detail), the water will squeeze the meat, push out all the air, tie the bag tightly with twine under water, make a loop for insurance and again tie, cut off the excess part of the bag.
• Put our bag with breast in a saucepan, pour hot water so that it is completely covered, set the Heating mode, temperature 65 degrees, time 4 hours, the valve does not even remember where it was at that time))) when it squeaks, take out, drain the water ( absolutely clean, that is, the package is intact), pour cold water, cool, put in the refrigerator. That's all, the yummy is ready! Bon Appetit!

Cooking program:

Heating

Note

There are no photos, since I did not expect that they would be ashamed, and I would have to upload)))

Cool recipe, I think, will fit for any multicooker!

Of course, where you can t exhibit.

It looks delicious.

Svetochka, what a clever girl that she posted. Thank you very much. For me, the recipe is also relevant because I don't have a vacuum cleaner yet. I will learn from the bags. Very good simple and delicious recipe

Thank you, Larochka, great! You always have so many warm words for all of us

[Sveta]

Sveta, lovely laid out recipe!
Yesterday I also made the meat - marinated for an hour (cobra + herbs + salt + pepper).
Then, according to your method "without a marinator", I packed it in a bag and set it for 8 hours at 65 degrees

myasko (I took the back of the pork) it turned out sooo tasty!))) Now my husband asked me to cook like that, usually we buy smoked meat at the market once a week, takes it to work in the morning. Now he will take homemade meat