Chicken breast SousVide with Parmesan according to Onegin (Steba SV2)

Chicken breast SousVide with Parmesan according to Onegin (Steba SV2)

Category: Meat dishes

Ingredients
chicken fillet
salt
pepper mix
thyme
melted butter	20-30gr
grated hard cheese, like Parmesan

Cooking method

• I looked at the recipe from Alexei Onegin for a long time and decided to try it all the same.
• What are the differences and advantages of this recipe:
• we cook quickly, like an express method
• it turns out delicious
• well, parmesan gives a piquancy to white chicken meat.
• And so let's get started:
• that's what we need for cooking and plus grated Parmesan
• 
• 
• Wash fillets well, remove excess moisture by blotting with paper towel
• Coat each breast with melted butter
• 
• We put the fillets in bags and salt, pepper and add Thyme in the bag, I had one without a branch, but you can put a branch of Thyme on each breast.
• We evacuate the fillet using a vacuumator, I have a Status SV2000
• 
• Do not forget to pour water into the suvid apparatus in advance and heat up to 75 gr.
• I set it for 1 hour and my water warmed up in 30 minutes to the temperature I needed
• We put packages in a suvid apparatus
• 
• cook for 27 minutes
• 
• Everything, the breast is ready
• 
• preheat the grill to the maximum temperature.
• 
• Fry the breasts for 1.5 minutes.
• 
• 
• Remove from the grill and roll on one side in grated Parmesan.
• 
• cut and serve)
• It turns out] tasty, and most importantly quickly.
• I will use this cooking option as a quick one.
• And I advise you to try it))
• 
• 
• take the recipe 🔗

Note

take the recipe 🔗

So what! I am the first on the breast .. !!!

[Maria]

Maria, is there a difference in taste if you cook at 63 degrees for 4 hours and at 75 degrees for only 27 minutes?

[Helen3097]

Helen3097, Len, it looks like yes)))
Help yourself
francevna, Alla, for me personally, there is a difference. 63-65 gr is more tender, different structure of meat. BUT! The time immediately increases to 1 hour or 1 hour 30 minutes.

And I will also leave this option for myself, when you need to cook quickly, it turns out very well, but a little differently))

Here, due to the high temperature, the cooking time is reduced.

Oh Masha! So you are declassified
Cool recipe!
I will definitely try, thanks!

[Nata]

Nata, yeah, well, I promised

Try it, it turns out quickly and tasty)))

[Maria]

I'll try to cook it for comparison.
Thank you, Maria, per recipe.

[Alla]

Alla, To your health !! Be sure to write your impressions, very interesting))

[francevna]

francevna, we cook chicken breast at 63 C, only 1 hour, 4 hours is not necessary. Chicken legs - 65 C, also 1 hour. If the chicken was sooo big, you can add 30 minutes of time. In my opinion, 4 hours is too much, as well as 75 C. At a higher temperature, a completely different taste. In the end, after the suvid, the breast can still be fried in a pan, hold it there for a minute longer.

bust like 75

This option is for quick cooking, so the time is only 27 minutes.
Here I am not a secret.

At 63 grams, I cook for 1 hour and 20 minutes. It turns out great, gently) those 20 mitts for heating the water and an hour for cooking.

By the way, at the Chef's MK, he cooked duck breasts at 80 grams for 20 minutes.

This is one of the rules of suvid - the higher the temperature, the less time.
The lower the temperature, the longer the cooking time.

That's right, I won't argue.

[Cronut]

Cronut,