Chicken roll (Steba SV2)

Chicken roll (Steba SV2)

Category: Cold meals and snacks

Ingredients
Whole chicken	1 PC.
Salt, spices, filler	Taste
Gelatin powder	10-15 g.

Cooking method

• In any known way, we cut off the meat from a whole chicken while preserving the skin (I separated the wings, the craftsmen manage right with the wings). In the described case, a Sinyavinskaya chicken weighing almost 2 kg underwent surgical intervention. The remaining wings and ridge can be put on broth or a base for soup, the tubular legs, of course, are discarded.
• 
• Carefully straighten the resulting "pattern", cut off a flat piece from each half of the breast and distribute it at our discretion to other parts of the workpiece. We beat it mercilessly with a culinary hammer or roll it with a spiked silicone roller. Sprinkle with a thin layer of gelatin. So, we have the basis for the future roll ready.
• 
• Then you can give free rein to your imagination: salt and pepper, add your favorite spices, etc., as well as the filling (prunes + dried apricots, for example, bacon, cheese, etc.).
• I sprinkled the blank with dried paprika, a mixture of 5 peppers and salt.
• 
• As a filling - canned chopped mushrooms, no fancy, 6 crushed garlic cloves.
• 
• Now we roll the roll. We estimate the optimal folding direction. I folded like the blank is photo-oriented. Before twisting, turn the right and left sides of the future roll inside the workpiece, slightly separating the meat from the skin, thus leaving a free flap of skin on each side. We twist the roll tightly, wrap the ends with the previously left free skin flaps.
• 
• Next, we wrap the roll in film, simultaneously shaping and compacting it. We put the roll on the film, leave an overlap behind it for the first layer of the film. Before wrapping in a film, sprinkle the roll with spices and salt, pouring some of the seasonings and salt onto the film in front and behind the roll, so that when rolling the spices hit its sides.
• 
• It is necessary to make at least 4 layers, both in the longitudinal and transverse directions of the roll. Winding layer by layer, use a wooden toothpick to pierce the film over the entire surface of the roll (not often) to release possible air bubbles.
• 
• So, the roll is formed. We pack in a vacuum bag.
• 63 degrees, 3.5 hours.
• After cooling, it is well cut into thin pieces (in the photo, cut into thick pieces).
• 
• 
• P. S. To cut a chicken off the bone, of course, you need a very sharp knife. If you don't have such a kitchen knife at hand, then a large stationery cutter with a new blade is perfect for surgical intervention in a chicken. He does an excellent job of cutting meat from bones.
• P. P. S. We remember that 63 degrees by Steba SV2 is approximately 64 degrees in real life.

[Alexei]

Alexei, roll feast for the eyes)
You are well done!

Thank you. A kind word and the cat is pleased

63 degrees, 3.5 hours.

In water? Or steam? Or on a dry day?

[Tatyana]

Tatyanasteaming in water.

[Alexei]

Alexei, the roll is excellent. But such avatars on our site are not needed. Thank you for understanding.

Thank you for understanding.

There is just no understanding, what is wrong with the avatar? This is my monogram.

[SD]

SD, unfortunately, it evokes direct associations, I also noted this even earlier! It hurts the "eye (hearing)" We do not know the decoding, but only see these two letters!
But the recipes are great!

[SD]

SD,
Thanks for the recipe. Question: depth, width and height from within in SV2.

Question: depth, width and height from the inside of the SV2.

Serious approach earns respect

LxWxD, mm 277x218x250 (according to the maximum water level), the manufacturer claims a useful volume of 10 liters, but the maximum is 0.277x0.218x0.250 ~ 0.015 cubic meters, almost 15 liters

Lyrical digression: Since my work is directly related to standards and test equipment, in particular, with thermostats (and the Su Vid installation, whatever design it is - in any case, it is a thermostat), I can say that for the most accurate maintenance of the set temperature ALWAYS use a thermostat ONLY with circulation (uniform mixing) of the coolant. It does not matter what heat carrier is used: water, oil, alcohol, silicone - in any case, it is possible to ensure a uniform temperature throughout the entire volume of the heat carrier only by constantly stirring it.

[SD]

SD,
Thank you! My ham makers should fit perfectly in the "standing" position.

But I didn’t wait for an answer and ordered SV1. And my mother is severin (the same staff, only with handles outside the case).
SV2 is then already in perspective. The question is about mixing, since we are talking about. Are there any holes in the tub like a jacuzzi? Is only water mixed, or are there bubbles, air additive? How do you free sous vide from liquid? (this should be done periodically)
Do you have to press down the food from above with something heavy, preventing it from floating up? (I, while doing it in a multicooker on a heating, noticed that some products like to float, I have to crush with a plate). Do these streams of water push the food up?

Sorry for so many questions, but I've read a lot about sous vide suprem, I don't want to order from the USA and it's expensive, I've also read about the transformer. So SV2 is the best option.

[SD]

But I didn’t wait for an answer and ordered SV1.

Unfortunately, I didn’t have a chance to answer right away.

The question is about mixing, since we are talking about. Are there any holes in the tub like a jacuzzi?

Not quite so, there is only one hole on the bottom closer to the left edge of the tank, and the entire right wall of the tank is perforated - there is a circulation pump, water enters through the perforation into the circulation system and is fed into the hole in the bottom.

Is only water mixed, or are there bubbles, air additive?

No, there are no air bubbles, like such a laminar (without disturbance) fountain beats out of the hole into the thickness of the stirred water.
It works very quietly, almost inaudible.

How do you free sous vide from liquid? (this should be done periodically)

Not that I do it periodically, but always, after each cooking, as I dry the installation and put it in a box in the closet so that I do not take up space in the kitchen. I release it very simply. I take it by the handles and pour it into the sink.

SD,

Do you have to press down the food from above with something heavy, preventing it from floating up? (I, while doing it in a multicooker on a heating, noticed that some products like to float, I have to crush with a plate). Do these streams of water push the food up?

No. As a rule, I just put the product in the center recess of the grill that comes with the kit and it is clamped there. It turns out that the grill with the product is located just in front of the hole and does not block it, ensuring uniform circulation. If the workpiece is very large and does not fit into the grate, I put it on the bottom, but a well-evacuated product, as a rule, should not float. Even if it "floats" - there is nothing wrong with that, in my opinion, it will still warm up evenly.

SD,
My ham makers should fit perfectly in the "standing" position.

"Beloboka"? Please tell us later what happened. I think that the ham maker cannot be properly evacuated due to its construction and the expected change in the volume of the product under the influence of the press. But even in this case, Su Vid will be of great use, as in a good thermostat. I dare say that a zip-lock bag would be suitable for a ham maker, and not a vacuum bag in its pure form.

SD,
Sorry for so many questions

No problem

[SD]

SD,
Thank you for such a detailed answer!
I have white-sided and biovin. Beloboka, I'm afraid, will leak. We'll have to do it in a roll, wind it in a film and a bag outside, like yours. And for biovin there are "native" packages, it seems to me that if you solder them, then everything will be fine. Not exactly a vacuum though.
The main thing is that the temperature can be maintained as needed.
After the experiment - a report! True, you will have to experiment in a small suvidnitsa in a "lying" position.

Thanks for the detailed master class! Today we tasted it, beyond praise! I did it without mushrooms and with nitrite salt. I didn't wrap it in food wrap, just rolled it up and put it in a vacuum bag. 2 days in the refrigerator, and then 3.5 hours at 64 degrees. Night in the fridge and voila!

[Evgeniya]

Evgeniya, gorgeous roll !!

I didn't wrap it in food wrap

Very good I arranged all these dances with film and toothpicks only because I was afraid that while I attach the roll (and it turned out to be voluminous) in the vacuum bag, it (roll) will lose its shape. And you were not afraid Of course, without a film in a pure vacuum, this is more correct from the point of view of technology. And the roll looks very good - these pores in the meat structure indicate that everything turned out as it should.

In general, I thought that the roll would not work, because when I put it in a bag, it had a very conditional shape. But due to gelatin and vacuum, it was normally compressed. My packages are small, so from one roll I got two. When I cut it into two rolls of 11 cm, they almost did not hold their shape at all. But I was completely satisfied with the result!

[SD]

SD Yes, SV2 judging by its characteristics is much better than SV1. More volume, water circulation, more heater power. I had SV1 - very small, heats up extremely slowly, the temperature is not accurate, the temperature does not show. I had to drill the lid and stick the thermometer in there. As a result, he gave me a toy. I bought a normal circulator in the USA. This is the thing. It cost me less than the SV1, but Steba wasn't even close. You take any plastic container or pan of almost any capacity - you stick the device in there and that's it. Heats up quickly, keeps the temperature, very convenient. However, SV2 is quite good for a not very demanding user. True, the price with the current exchange rate is not very happy.

And the roll turned out quite nice