Sous Vide chicken breast with cheese crust

Category: Meat dishes
Sous Vide chicken breast with cheese crust

Ingredients

Chicken breast fillet 1 PC.
Spices taste (I have Camus for chicken) taste
Soy sauce 1 tbsp. l.
Olive oil 1 tbsp. l.
Worcester sauce 1 tsp
For garnish - rice 1 tbsp.
Onion 1 Wed r-ditch
Carrot 1/2

Cooking method

  • We take chicken breast, fillet, I got 3 pieces. Sprinkle with spices, mix the sauces with olive oil, grease the fillets and let stand, soak for 0.5 hour. In the meantime, we are preparing a vacuumator (I have a CASO VC350) and rolls for vacuuming. I decided to vacuum the fillets separately from each other, so I took thin rolls from STATUS. I put in the fillet and vacuum it.
  • Sous Vide chicken breast with cheese crust
  • I put it in the refrigerator in the evening and took it out the next day. I allowed it to warm up to room temperature for 3 hours, poured water into a Steba SV2 dish and heated the water to 60`C. I set the time according to the table, I got 2.5 hours, immersed the vacuum sacks with fillets in Steba SV2 and began to prepare the side dish.
  • Sous Vide chicken breast with cheese crust
  • Garnish rice. I used to measure water in circles, now I don't. I cook all cereals and pasta al dente. I rinse a mug of rice under running water in a bowl until clean water (it turns out about 5 times). I fill it with cold water (no salt!), Throw in a pinch of saffron, bring it to a boil. I turn down the heat so that the water does not boil away and splash. Simultaneously I boil a kettle with water to wash the rice. While the rice is cooking, I stand nearby and sometimes taste it by the mouth. It becomes ready al dente when it stops crunching on the teeth, but the grain is still hard. It is brewed in this way for about 10 minutes. (not exactly, you have to try rice). Do not be afraid of hardness, the rice will stand and become soft (it will work). I put the cooked rice on a sieve, rinse it with hot water from the kettle and send it back to the pan. Sprinkle with 1 teaspoon of olive oil (so it doesn't stick together), mix, leave to come up in a saucepan without a lid. In the meantime, I fry 1 onion in a pan until golden brown, add 1/2 carrots, grated on the smallest grater, sauté everything and mix with rice. I cover the dish with a lid.
  • After 2.5 hours, I take out the finished chicken fillet, pour it over with cold water, add containers for cold from the freezer, let it cool.
  • Finished fillet
  • Sous Vide chicken breast with cheese crust
  • Shock cooling
  • Sous Vide chicken breast with cheese crust
  • After cooling 1 fillet, cut into halves and for quick frying on the Steba 4.4 grill, the rest in the refrigerator. In my opinion, the peculiarity of Suvid is that the longer the cooked meat is in the refrigerator, the tastier it is (within reasonable limits, of course).
  • The fillet turned out to be dense in appearance, and the taste is tender, like a cake. The liquid (juices) during this cooking time did not melt at all.
  • Sous Vide chicken breast with cheese crust
  • Fry on 2 sides for about 1 minute for tinting
  • Sous Vide chicken breast with cheese crust
  • Put on a dish, sprinkle with hard cheese (like parmesan)
  • Sous Vide chicken breast with cheese crust
  • We send it to the microwave to melt cheese
  • Sous Vide chicken breast with cheese crust
  • Cut into portions, add garnish, decorate with fresh vegetables and bon appetit
  • Sous Vide chicken breast with cheese crust

The dish is designed for

3 persons

Time for preparing:

3.5 hours

Belka13
Samopal, thanks for the recipe! I will definitely cook it! Moreover, all the equipment we have is the same!
Samopal
Belka13Well then that's it


Added on Tuesday 07 Jun 2016 05:17 PM

Quote: Samopal

Belka13Well then that's it
And I spied the recipe from professional masters, prepared with my own variations
Helen
Belka13, Samopal, and I have such a whole technique .. !!!


Added Tuesday 07 Jun 2016 05:35 PM

I haven't seen it for a long time ...
Belka13
Helen3097, Hurrah! So, all that remains is to buy the breast and try the recipe.
francevna
Oleg, looks appetizing, great recipe turned out.
Samopal
francevna, There is not enough lighting for the photo, and the colors are excellent. It's time to buy a spotlight for a photo Here I fit into the Temka Thank you
domovoyx
Test breast and rice cooking technology.
Fofochka
Samopal Men know how to surprise. Thanks for the recipe. There is no suvidnitsa, well, there is a pressure cooker, we will try.
domovoyx
Fofochka, in a slow cooker it does not work out as well as a sous vidnice. I tried.
Fofochka
domovoyx, I understand, but it's not worth buying a suvidnitsa in the plans yet. Then bookmark.
And what else can you use the suvidnitsa?. I prefer to buy multifunctional equipment.
domovoyx
Fofochka, it is not always possible to buy multifunctional equipment. Here I have a Japanese rice cooker, it only cooks rice (different), but it costs like sv1😂
Belka13
Fofochkamaybe cook something in a water bath?
Masinen
Fofochka, in CB1 you can cook a lot, because the cham bowl is removable and there are no holes.
But in older models only suvid)

Samopal, Oleg, thanks for the recipe!
The only microwave oven I don't have, but I'll melt the cheese with a burner)
And I can try it when I return it to Moscow, because now I only have a Shteba pressure cooker, and there is no burner)))
Belka13
Maria, I was told that the surface of the sous-vidnitsa is still not intended for contact with food.
Masinen
Olga, yes, and who spoke? So there is also a non-stick coating.
Well, maybe))

Then it turns out if you pick up a second container, then you can cook as in a slow cooker in a water bath)
Belka13
Maria, I don't remember, in my opinion, someone from Comfort-Maximum.
Masinen
Olga, you need to know this question more precisely. Something strange.
Belka13
Yes, Mash, try to find out. It seems that Stebovich wrote to me about this.

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