Chicken fillet using Su-Vid technology in Brand 6060 smokehouse

Category: Meat dishes
Chicken fillet using Su-Vid technology in Brand 6060 smokehouse

Ingredients

chicken fillet 2 fillets (400gr)
spices for grilled chicken 1/2 tsp
adjika dry 1/2 tsp
mustard French 1 tsp
garlic 1 clove
salt
boiled beet juice 200 ml

Cooking method

  • Beat off chicken fillet with a tenderizer. Marinate in brine for 1-2 hours (I do not indicate the amount of salt, everyone has their own salty preferences). In my case, there were two pickles. The second was made from boiled beet juice and salt. It was an experiment. I wanted to give the meat a pink color. Sprinkle the white fillet with grilled chicken spices and coat with mustard. Roll red in a mixture of dry adjika and garlic squeezed out of a garlic clove.
    We place the fillets in vacuum bags. We need an evacuator to evacuate the air and seal the bag. If you do not have such a device, do not despair https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=309508.200 here you can read how I found a way out
    Chicken fillet using Su-Vid technology in Brand 6060 smokehouse Heated a pot of water on the stove to 70 degrees. You can heat water directly in the Brand. Poured it into the bowl of the smokehouse up to the max mark, put a bag of fillets. I closed the lid and turned on the heating for 10 minutes. To eliminate heat loss. At the end of the program, she wrapped the smoker with a thick blanket and a warm jacket. I did not continue to cook on heating, because the temperature spread in this mode from 60 to 80 degrees. After two and a half hours, she took out the product and put it in a bowl of ice water. Then we send the meat to ripen in the refrigerator. Or we can't stand it (my case), open it and enjoy the amazing aroma and taste. To give the meat a beautiful crust, you can use the grill (airfryer). The fillet was not very thick and 2.5 hours was enough.

Time for preparing:

2.5-3 hours

Cooking program:

heating

Note

By the way, keeping the chicken fillet in the juice of boiled beets gave the meat a beautiful pinkish color. If I marinated longer, the color would be more evenly distributed. But the combination of a small amount of garlic with dry adjika gave the meat a certain smoked taste.
Sous-vide meat is very juicy and tender with a dense structure. But the meat is buttery!

Mar_k
kubanochka
I liked the beet juice idea. About the technical side of the issue, I’m not talking at all ...
lana19
Marina, Lena - thanks girls! What remains to be done when there is no necessary equipment in the house So you get out. Is it in vain that we graduated from universities. And the idea with beet juice came up suddenly. There is absolutely no beet taste and smell in the taste of meat. Maybe the spices were killed.
gala10
Well, cool !!! It is necessary, without having ANY special equipment, to produce such beauty! WELL DONE!!!!!
Still, only our women are capable of this!
lana19
gala10, Check mark! Thank you.
Still, it is worth keeping the meat in the refrigerator. It tastes even better today

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