Meat "Marble"

Category: Meat dishes
Marble Meat

Ingredients

chicken breast (fillet) 800 g
salt 13-15 g
ground sweet paprika 1 tsp
smoked sweet paprika 0.5 tsp
dry garlic 1 tsp
instant gelatin 25 g
mixture of 5 peppers, freshly ground taste
sun-dried tomatoes * 2 tbsp. l

Cooking method

  • Marble MeatCut the chicken breast lengthwise into long strips.
  • Marble MeatAdd salt, spices, chopped sun-dried tomatoes (or olives, bell peppers), gelatin.
  • Marble MeatMix. Leave at room temperature for one hour to soak the chicken with the spices.
  • Marble MeatTransfer to a baking sleeve so that the chicken slices line the length of the pan.
  • Marble MeatPlace the sleeve in the mold. My form was too big for this amount of meat, so I put a disposable liter form inside.
  • Marble MeatBake in an oven preheated to 180C for one hour.
  • Marble MeatRemove from oven. Cool down (you can open the sleeve on one side and let off excess steam).
  • Marble MeatCover with foil. Put a bag with a load on top (I have a bag with 1 kg of salt). Refrigerate for 8 hours.
  • Marble Meat
  • Bon Appetit!

Note

The recipe from the channel Bon appetit! from Irina Podolyan.

Piano
Nice ... and it can be pressed into a ham, and dried tomatoes in pieces without baking, press in when ready, it will be tastier
Anatolyevna
Sonadora, Manechka is so beautiful! Delicious chicken!
Rituslya
You can go crazy ...
That's zhezh!
I never would have thought it was so difficult.
At first, I saw a radish from the photo of recipes, doubted it and came.
Here zhezh !!!
Manyun, in general !!!
Sonadora
Girls, I beg your pardon. The recipe is already on the forum: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=393841.0

Piano, Elena, I'm afraid it won't work in a ham maker. The meat will be compressed, and the bulk of the jelly will be on top.
Anatolyevna
Sonadora, I went and looked, the cooking method is different.
Manechka, I think your recipe can live on!
Sonadora
Anatolyevna, it seemed to me that one to one.
I think, if anything, the moderators will unite the topics, and I have already removed it from the competition.
Albina
Manya, a wonderful recipe on the eve of the new year
Rituslya
Manyun, everything is different. Don't delete anything.
You are welcome.
Sonadora
Albina, yeah. Not troublesome and you can experiment with tastes. Next time I'll make it out of pork, just increase the temperature and time a bit.

Ritus, this is such nonsense, right word. One recipe more or less does not matter.
Kalyusya
ABOUT! I already did this, though I took the recipe in the tyrnet. It's delicious, do it, you won't regret it.
Man, beautiful!
Elena Tim
There is no life from you, Manya! The night is in the courtyard of decent people, and I go to cook ...
Elena Kadiewa
And where?
The result is ...
Trendy
With all due respect to the author of another recipe, I really like your meat, Manya. The form of preparation / use is more convenient. Don't delete it!
Sonadora
Quote: Elena Tim
There is no life from you, Manya!
Lenus, be patient a bit. I will leave you I will go on vacation - you will rest.
Quote: Elena Kadiewa
And where?
I join the Voros. Where is the result?
Quote: Trendy
Don't delete it!
Julia, I only removed it from the competition.
Elena Tim
Quote: Elena Kadiewa
And where?
The result is ...
Quote: Sonadora
Where is the result?

Gyyy, yes mulberries, mulberries. Shikardos turned out!

Marble Meat
Marble Meat

She is so strong, stunned! The monolith is straight! Skusnaaaa!
The only thing is, I screwed up the little one here ...
I had 900 g of fillets, so I thought that you can plump all 15 g of salt in them - it's salty for me. In the next. once (and it is not far off, definitely) I will put 13 g.
And I also did not obey you and did not cool the meat properly (as I understand it, it was necessary to cool it to room temperature, and only then put it under the "press").And I only put the meat on the windowsill for an hour after the oven, it really didn't get cold, and I pressed it and put it in the refrigerator. I think a lot of jelly went to the edges because of this. And with him it would be even juicier. Look.
But I still really liked it - it looks smart, it prepares - thu (there is nothing to do there), but I can’t say anything about the taste.
And sun-dried tomatoes are right here in the subject. Manechka, thank you! Although there is no life from you, but I still love thee, you feed us delicious food.
Oh, I almost forgot! Manechka, honey, what a fine fellow you are that you mentioned the disposable mold. I just got the same design as yours. Otherwise, it wouldn’t have worked, since my main form is too long.
Elena Tim
Phew, damn it, the pictures are so poisonous, fuck! Without normal light and on the orange board ... it hurts to look at it. I apologize if I cut someone on the nerves.
Sonadora
Quote: Elena Tim

Shikardos turned out!
Lenusya, but not a word! How beautiful and juicy you got it! And how smooth and neat from all sides! Pasibki, dear, for trying and sharing such beauty.
Elena Tim
Quote: Sonadora
Pasibki, dear, for trying and sharing such beauty.
Yes, do not ask, hospad, contact. Gee

Manechka, thank you! Such a clean recipe, be stunned!
I have turkey and broccoli next in line.
I'd rather eat this one ...
Sonadora
Quote: Elena Tim
turkey with broccoli.
It should be tasty, Lenus. You can probably try with green peas.
Anna1957
Virgin, and a suvid followed by pressing in a rectangular shape will give a ride - what do you think? Now meat cooked in any other way seems tough and dry to me Probably, when cooled, gelatin will gelatin the broth, which always forms
Sonadora
Quote: Anna1957
and a suvid with subsequent pressing in a rectangular shape will roll - what do you think?
Anna, genious idea! I think in this case the amount of gelatin (its amount in the recipe does not give me rest) can be reduced.
Elena Tim
Anh, and if you see it, then at what temperature and how long do you think?
Anna1957
Yes, it seems to me, in the same way as they usually do the breast: at 63 degrees 1-1.5 hours.
Elena Tim
Thank you.
Sonadora
Anna, please write how it happened. Interesting.
Olga_Ma
Sonadora, Manya, while I'm getting ready, you are already cooking sous-vide here, I'll go buy a turkey today and try sous-vid in my Marta Manya, and how much gelatin can you reduce?
Anna1957
Here. Souvid in a glass sealed container.Marble Meat
Olga_Ma
Anna1957, Anna, what beauty and deliciousness, I can imagine, Anna, how much gelatin did you put?
Anna1957
For 2 breasts cut to the size of the container - 10 g of gelatin. I messed up a little - I stuffed the container too tightly, and it did not close tightly (((. I have another interesting molding option - in a jar with a twist lid. This one will be eaten - I'll show you.
Irina F
Anh, did not you understand, you first saw it in the bag, and then put it into the container to be pressed? Already without a package?
Anna1957
No no no. I have a glass container with silicone gaskets - sealed. I make my sybarite curd dishes in it - sibcake and sibier. And she put this meat in it. It was necessary to lay a gasket from the package between it and the p / e lid - I didn't guess. And I didn't even put the load on top - I pressed the lid, and from there the broth flowed. In short, next time I'll take into account the mistakes.
Olga_Ma
Probably, the status of glass can be made in a vacuum container
Anna1957
Surely, I just don't have them.
Sonadora
Anna, beautiful meat turned out! Next time I will pretend I will. Thanks again for the idea. Maybe you can issue a separate recipe in the appropriate section so that you don't get lost here?

Quote: Olga_Ma

and how much gelatin can you reduce?
10-15 grams, probably (for 800-900 grams of meat).
Anna1957
Manya, I need to do it again properly - then I'll issue it, okay? At the same time I realize some of my thoughts.
Sonadora
Agreed.
Olga_Ma
Sonadora, Manya, I made it
Marble Meat
I made a status in a glass vacuum container, from turkey, sun-dried tomatoes of my own, so I needed less salt, and I probably overexposed it, stood in the mark for more than 2 hours, that's a lot. Manya, thanks again
Lerele
And if there is no container, then first the suvid in the package, then transfer to the form from the package and into the refrigerator ??
Sonadora
Olga_Ma, Olga, beautiful! And how much gelatin did you take?

Lerele, Irina, and how to press? Maybe vacuum the meat together with a baking bag, then into a mold (without a vacuum bag) and under a press?
Anna1957
Here's another moldingMarble Meat
Lerele
Sonadora, and so I ask how to do everything, the bags for suvid are so hard, they cannot be folded properly into the shape, I thought I thought, I will probably do it in the oven.
I have no hermetic forms for suvid.
Sonadora
Anna, great! Did you cook in the jar right away, without subsequent pressing?

Irina, you can cook in a vacuum bag. I just can't figure out how to give it a shape so that it is convenient to do it.
Lerele
Sonadora, as I wrote about it, the bags are not thin, although you can roll them up in a round shape like sausages. Just how to put the press on them then
Olga_Ma
Sonadora, Manya, took 10 grams, but probably not enough. Next time I want to do with turkey and mushrooms
Anna1957
Quote: Sonadora
Did you cook in the jar right away, without subsequent pressing?
Yes. You need a jar with a throat equal to or greater than the bottom. I bought these in Auchan.
Sonadora
Quote: Olga_Ma

took 10 grams, but probably not enough
Olga, Thank you. Usually, 10 grams of gelatin per 500 ml of liquid is taken. It turns out that at 63-65C it does lose some of its gelling properties.

Anna, but is it good then the finished product comes out of the can or container?
Anna1957
Quote: Sonadora
Anna, is it good then the finished product comes out of the can or container?
I held it with a knife - everything jumped out.
Sonadora
Fine. So, we will look for suitable jars.
Tashenka
Girls, there is everything except smoked paprika. Can you do without it? How can it affect the taste? Or maybe it can be replaced with something? Perhaps such questions have already been asked, but unfortunately there is no time to look through the whole topic. Thank you for understanding.

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