Chopped chicken cutlet with potatoes using sous vide technology in a Steba pressure cooker

Chopped chicken cutlet with potatoes using sous vide technology in a Steba pressure cooker

Category: Meat dishes

Ingredients
For minced meat
Chicken fillet	1 kg
Onion	1 PC
Salt, pepper to taste
Mayonnaise or fatty sour cream	2 tbsp. l.
Cheese	as needed.
Portions per serving:
Minced meat cutlet	1 PC
Potatoes	1-2 pcs
A tomato	2 slices
Salt, pepper - to taste
Slice of butter

Cooking method

• For minced meat, finely chop all products with a knife or in a grinder, but until the consistency of small pieces, not pasty.
• We form cutlets.
• In a vacuum bag, put the cutlet in size, potatoes at the rate of 1-2 pieces per serving, cut into plastics, also put the tomato in rounds if desired, I have 1-2 rounds.
• We evacuate everything, place it in the bowl of a pressure cooker or dish, select the Heating mode and the desired temperature.
• If I only cooked cutlets, I would choose 63-65 degrees, but for vegetables, the temperature needs to be higher, so I set it to 68.
• I cooked on the Heating mode at 68 degrees for 5-6 hours.
• The cutlet turned out well and even excellent, but my husband said that whole meat is still tastier, but potatoes ... are damp. I liked the same tomato.
• The potatoes had to be grilled to condition because they were closer to raw.
• My conclusions: meat from vegetables must be cooked separately.
• 
• 

Time for preparing:

5-6 hours

Tanyush, beauty)
For potatoes, of course, preferably 80 grams.
but you have an excellent duet!

Thank you, Mash, the cutlet turned out great. I need to make potatoes separately and my husband really liked the tomato.
I have sausages in the freezer, I did a lot, I need to do it in sous form.

[Tatyana]

Tatyana, thanks for the recipe. Meat was cooked in a piece in a shtebik, now let's try the cutlets

... actually, sous vide technology is widely used in the restaurant business as a preparatory stage. The meat (steak), or fish, is evacuated and kept at a certain temperature until the guest orders the dish. At this point, the product is removed and sent to the grill / brazier / wood-burning oven. Then, you will get a dish beautifully fried on the outside, and juicy on the inside! ...

... actually, sous vide technology is widely used in the restaurant business as a preparatory stage. The meat (steak), or fish, is evacuated and kept at a certain temperature until the guest orders the dish. At this point, the product is removed and sent to the grill / brazier / wood-burning oven. Then, you will get a dish beautifully fried on the outside, and juicy on the inside! ...

This is understandable, but my husband prefers sous meat without additional processing.

This is understandable, but my husband prefers sous meat without additional processing.

... then it is no different from steamed meat! In addition, there is a risk that during the preparation of the sous vide, the pathogenic flora, which is in the original product, will not be destroyed, since the cooking temperature is quite low. ... in this case, additional heat treatment is required, in the form of frying in a pan, grilling, or initially cooking at a temperature close to 100 degrees! ... the choice, in any case, is yours, as is the risk that accompanies the dish. ...

And here it is different. Steamed meat is dry. I also can't eat meat at all.
And sous-vid meat is the most delicious.
But then I grill it quickly.

... then it is no different from steamed meat! In addition, there is a risk that during the preparation of the sous vide, the pathogenic flora, which is in the original product, will not be destroyed, since the cooking temperature is quite low. ... in this case, additional heat treatment is required, in the form of frying in a pan, grilling, or initially cooking at a temperature close to 100 degrees! ... the choice, in any case, is yours, as is the risk that accompanies the dish. ...

It differs in taste, consistency and differs sooooo much, like heaven and earth. You most likely didn’t do it, because it’s impossible to compare it with anything, it’s absolutely different.
The risk has already been discussed ...

... how do I know about sous vid if I work in a restaurant! ..... about taste, and about how and why it is done, and what comes of it! .... okay! everyone stays with his own! ...

[Veronica]

Veronicaso it's good that you know and work in a restaurant.
Nobody is against your opinion.

... how do I know about sous vid if I work in a restaurant! ..... about taste, and about how and why it is done, and what comes of it! .... okay! everyone stays with his own! ...

How it is done and what we get, we know, therefore, we speak based on personal feelings, the same was discussed about the risk and not only by us, but from the point of view of science and medicine, therefore we are adults and make conclusions.
It's great that you work in a restaurant, so there will be something to share with us.