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Chicken fillet with sous vide technology in Steba dd2 xl

Chicken fillet with sous vide technology in Steba dd2 xl

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Chicken fillet with sous vide technology in Steba dd2 xl

Ingredients

Chicken fillet 1/2 carcass
Salt pepper taste
Greens (dill, parsley, etc.) 1 branch

Cooking method

  • Wash the fillets, dry with a towel, rub with salt and pepper, put in a bag with a sprig of herbs. Evacuate.
  • Pour hot water from the tap into a bowl, put a bag of fillets. (I close the lid so that it doesn't float.)
  • Set t - 60-63 * C and time 2 hours (thickness of a piece is 3 cm)
  • We do shock cooling (cold water + ice).
  • We put it in the refrigerator, we take it out as needed.
  • Before serving, lightly grill (skillet) for a beautiful color and crust.
  • Chicken fillet with sous vide technology in Steba dd2 xl
  • Chicken fillet with sous vide technology in Steba dd2 xl

Note

See the table
Su-Vid and all the subtleties of technology

Tumanchik
Natochka, wonderful files! I love to see fillet sous. The taste is incomparable with anything.
Thanks for sharing!
Natusya
Irish, to your health!
Ilmirushka
Quote: Natusya
t - 60-63 * C and time 4 hours.
Natusya, I made such chickens. breast after Tatyana Makarenko demonstrated this in the video. In her footsteps, I also succeeded, but the time, why such a different time? You have 4! hours! And Tanyulya has only 35 minutes. I slightly increased the time, set it for about 45 minutes, and everything worked out too. So I wondered why 4 hours, if the same thing comes out in 30-40 minutes? Tell us about these subtleties
Natusya
Ilmira, Tatyana probably had thin files, I don't remember. I looked at the plate and set it to 4 hours just in case. I will try for a shorter time, next. time.
Ilmirushka
Quote: Natusya
I will try for a shorter time, next. time.
Natusya, here is my 45-minute piece. Only at the end I broke the technology (I was really impatient), did not leave it in the refrigerator overnight, cooled it down and immediately cut it to try. Apparently, therefore, the consistency of the meat turned out to be shaggy.Chicken fillet with sous vide technology in Steba dd2 xlChicken fillet with sous vide technology in Steba dd2 xl
Natusya
Ilmira, and what t * did you put?
I'm at the dacha, so I don't answer right away.
Ilmirushka
Quote: Natusya
and what t * did you put?
I don't remember exactly now, I did it with Tanyulia's video, probably 65 degrees.
Natusya
Ilmirushkathanks for poking me about the time and I still stubbornly prove about 4 hours, you bastard of course 2 hours.

I corrected the recipe so as not to mislead others.
Ilmirushka
Quote: Natusya
what poked me about time
Oh, Natusya ... how can I ... I was just surprised
Natusya
Quote: Ilmirushka

Oh, Natusya ... how can I ... I was just surprised
it is very good! I wouldn't have had time to fix the recipe
 

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