Chicken fillet sous vide recipes. Chicken legs sous-vide in a slow cooker

I continue to report on my experiments in sous vide technology - low-temperature cooking of almost any product in a vacuum.
I don’t have a special machine with a thermostat and a vacuum cleaner, I adapted a regular wide-mouth thermos for this technology.
Last time I showed in this thermos. A piece of salmon weighing 300 grams was cooked in just 15 minutes, but the fish had time to fully cook and turned out incredibly juicy, tender and tasty.
Only chicken fillet can compete with fish in terms of tenderness and speed of cooking.
Today I will show you a mini-report. By the way, in fact, it turned out that the chicken cooked faster than the fish, but everything is in order.

For sous-vide chicken, I took 450 grams of skinless and boneless chicken fillet (2 halves).
I made deep oblique cuts all over the fillet (so that the meat marinated better), and then rubbed with a mixture of minced garlic, grated ginger, pink pepper, chili pepper, added a pinch of cumin, a few drops of lemon juice and olive oil, and 1 teaspoon of salt.
I put the fillet in a container and put it in the refrigerator for the night.

The next morning, I took the container with the fillet out of the refrigerator, and while I was boiling water in the kettle, while I was looking for foil, the breast already had a temperature of 15 degrees Celsius.

I wrapped the fillet in a single-layer foil bag, wrapping the edges very carefully and squeezing out the air from the inside as much as possible.

By the way, have you noticed that modern foil has different sides? On the one hand, it is mirror-like, shiny, and on the other, it is matte, and this is no coincidence. The side depends on how we want to use the foil: the shiny side reflects infrared rays better, while the matte side lets them through.
For example, you have a chicken in the oven. She would still bake and get dirty (still raw inside), and the skin on top begins to burn. We cover the chicken with foil - matte side to the bird, shiny to the heating element.
Or vice versa, there is a pie in the oven and everything is not baked on top. We change the sides of the foil - matte to the heating element (infrared rays will pass freely through the foil), and glossy to the cake (the heat coming from the cake will be reflected from the shiny side and return back to baking) - the dish will be ready much faster!
In this recipe, I chose the matte side of the foil for contact with water (so that the heat passes unhindered into the bag), and the shiny side is pressed against the chicken - the heat will be reflected and go back.

Next, I put the bundle with the fillet in a thermos and poured boiling water over it. Since the fillet was not straight out of the refrigerator and not very cold, the temperature of the water did not immediately drop too much. The thermal imager showed 95 degrees Celsius.

Then I tightly closed the thermos with a lid and left it for 10 minutes. Yes, yes, yes, only ten!
The control measurement of water after the expiration of time showed 70 degrees Celsius.

Of course, the first time I doubted sooooooo much - was the chicken cooked in such a short time? Of course, a night of marinating, garlic and lemon juice did their job, but 10 minutes of heat treatment somehow does not really believe in the readiness of the product, although in appearance the fillet looks absolutely ready.
And the temperature inside is quite normal - 52 degrees.

But as it turned out, I was worried for nothing. The chicken fillet managed to fully cook in such a short period of time - the protein was completely denatured (curled), but the meat remained tender and juicy. The knife cut like butter! The color is uniform pink-gray both inside and out, no blood, cloudy juice and other signs of raw meat.

Of course, all the fillet immediately disappeared from the plate, and I rushed to pickle a new portion, and then in the evening I did a trick: I showed the Hare a piece of raw chicken, wrapped it in foil, dipped it in a thermos with boiling water for 10 minutes, and then let it try with my eyes closed) )) The man believed me only when he wrapped it himself, laid it down himself, guarded the thermos for 10 minutes, and then unwrapped it himself and took a sample. It turned out, no magic and no magic! Well, then we had plenty of fun, entertaining our friends in this way of cooking chicken fillet))

The main plus of the recipe is that you don’t need complex machines: thermostats, thermometers, vacuum pumps - just a thermos with a wide neck and a little time!

Enjoy!

Chicken eggs fell under the following experiments, and now I know how to cook!

It's no secret that chicken breast is easy to dry out when cooking, it will be tough and not very tasty. The method I propose greatly improves the taste and texture of this meat. The essence of technology is "sous-view" at home. To do this, we need a slow cooker and zip-lock bags, which can be bought at hardware or specialized stores. Of course, you can get by with simple bags, but with such a fastener it is much more convenient. Be sure to check the bags for leaks, we do not need water to get into it.

According to the sous-vide technology, the product is cooked in water at low temperatures (usually not higher than 70 degrees) in special bags from which the air is pumped out. Due to the lack of air, the meat is quickly saturated with the aromas of spices and seasonings.

In a slow cooker, sous-vide chicken breast is juicy, soft and very tender. This is an excellent substitute for ham or sausage, you can cook salads and various snacks. Delicious both warm and chilled. And you can freeze for future use right in the package.

We will prepare the products according to the specified list.

Wash chicken breast well, pat dry and season with salt and pepper. Let's stand for at least half an hour. You can leave it overnight in the refrigerator and cook it in the morning.

Additionally, you can flavor the breast with garlic, poultry seasoning or other spices. You can put pieces of chili for spiciness, butter or vegetable oil.

I seasoned one fillet with coriander, left the second with salt and black pepper, and added chopped garlic to the third.

Now you need to squeeze as much air out of the bag as possible. You can lower it into a container of water, the water will squeeze out the air and all that remains is to close the bag. And you can suck the air with a straw for cocktails. To do this, leave 2-3 centimeters uncovered in the bag, insert a tube and inhale air into yourself. If the result suits, then quickly close the package. Of course, this will work if the packages are small.

Pour warm water into the slow cooker and lower the packages with chicken fillet (so that the meat does not lie on the bottom, but is covered with water).

We transfer the multicooker to manual mode. We set the cooking temperature to 70 degrees.

Set the cooking time to 1 hour.

After the time has elapsed, remove the sous-vide chicken breast bags from the slow cooker. Let cool, cut into slices and serve. Enjoy your meal!

Chicken breast cooked using sous-vide technology in a slow cooker is incredibly tender and juicy. Its taste shade will directly depend on the spices and spices used - the main thing is not to overdo it with them. If desired, chicken fillet can be marinated in advance, spread with spices and left for a couple of hours in a cool place. Although, even without preliminary preparation, the breast will turn out delicious. Ready meat can be served with a salad or side dish, as well as used as an ingredient for the same salad or appetizer.

Ingredients

• 1 chicken breast;
• 2/3 tsp salt;
• 1/5 tsp spices;
• 1/5 tsp dried thyme;
• 2 slices of lemon.

Cooking

1. If it is the chicken breast that is available, then it should be cut - separate the fillet from the frame. Or you can buy a ready-made fillet. Wash the meat and cut off all unnecessary - pieces of fat, films.

2. Sprinkle the chicken fillet on all sides with salt and spices, as well as dried herbs. The recipe uses ground coriander and dried thyme, which goes great with chicken.

3. Squeeze a couple of lemon slices on top of the chicken. You can, if possible, let the fillet stand in lemon juice for 20-30 minutes.

4. You can use special bags with zippers to cook the sous-vide breast, or you can get by with ordinary food bags. Arrange the fillets in bags with lemon slices and also distribute the lemon juice. Release the air and tie (zip) the bags.

5. Place the prepared fillet in the multicooker bowl. Add water so that the meat is completely in the water. Close the lid and set the temperature to 70 degrees, the "Multipovar" mode. Boil 40 minutes.

6. After the beep, remove the fillets and carefully remove them from the bags.

Today I will not talk for a long time about myself. sous vide technologies (sous-vide), because it has already become so popular, and I’m sure you have heard and tried something “low-temperature” at least a couple of times. The main point is that the products are cooked in a vacuum and strictly at the temperature that is considered the readiness temperature for them. I already mentioned this in an article about steaks, and today I want to pay attention to this topic.

Yes, in general, for this technology it is necessary to acquire special equipment. But if you're not a molecular cuisine enthusiast, would you be doing this just to cook your daily meals? I think no. At least that's how I see it. But to bypass this / I mean it in all seriousness! / delicious topic is a sin. Especially when nowadays in every second house there is something with which this very sous-vide can be imitated…

Ta-daaaam! MULTICOOKER!

I think I already mentioned somewhere that I am not a fan of the slow cooker, and most often I use it to make yogurt. And the dough in the bowl is good for fermenting it ... But as soon as I first cooked a slow-cooker sous-vide, I fell in love with it much more. In addition to being able to perfect a regular meat steak in it, this method can cook the perfect poached egg (I'll show you soon!), Chicken liver becomes so ... that you did not even think that chicken liver could be like that! In a word, all products are transformed, and what, it would seem, can no longer surprise you, surprises you.

What is convenient? You can make several servings-blanks at once, and then “finish” before serving. For example, the fillet, which will be lower, can be prepared, cooked in a slow cooker for sous-vide, and serve part of the dish immediately, send part to the refrigerator, quickly fry the next day, and serve again. Or use it to make homemade shawarma, or add it to a salad with herbs ... In a word, the blanks can then be served and served in different ways. And this is very successful from the point of view of labor optimization.

So, the usual chicken fillet is for you to warm up.

Desalinated by the nutrition programs of all pp-shniks, often overdried by novice cooks, quite often boring. Truth? But here it is completely different: tender, moist meat ... It can be served both as a main dish and as an appetizer, for sandwiches and lovers of sausage and ham - a great alternative. And spices can be used absolutely any. But first / strongly advise / try it in its original taste, seasoned with only salt and pepper.

For cooking salt the chicken fillet, pepper, season as desired, grease with a small amount of vegetable oil, and send in a zip bag. You can carefully release the air either with a cocktail straw, or by lowering the bag into the water, leaving the top open above the water - the pressure of the water will push all the air out of the bag, and you will get a kind of vacuum. If you suddenly have a vacuum cleaner, then beauty! Just vacuum up. In this form, you can send the meat to marinate in the refrigerator for several hours - overnight, or cook immediately.

Fill the multicooker bowl with warm water and select manual mode, set temperature 65°. Drop the chicken bags and leave to cook for 1 hour.

Try it simply warm, try it chilled, fried, with sauces ... For example, with

Modern methods of cooking are developing and improving every year, delighting gourmets with their extraordinary innovations in the culinary art. Such innovative miracle technologies include cooking in a vacuum (sous vide technology). Fans of this cooking method have appreciated the many advantages of this technique. Using this method, you can cook an incredible amount of amazingly tasty and healthy dishes from chicken, beef, fish, vegetables.

The essence of the technique is as follows: products sealed in a vacuum bag are cooked in water at low temperature. Especially tender and fabulously tasty with this method of cooking is the usual chicken breast.

How to cook chicken breasts in Sous vide

You can cook incredibly tender and juicy chicken fillet using this interesting technology not only in the professional equipment of a high-class restaurant. Housewives have already appreciated the convenience of cooking with such a wonderful device as a water oven. The latest generation of leading manufacturers of kitchen appliances has a special function designed for vacuum cooking.

The German company Steba, a leader in the production of high-quality cooking equipment, has developed a special Sous Vide water oven (sous vide) - a device ideal for cooking using the vacuum method at home.

The recipe for chicken breast in Sous Vide is quite simple even for novice cooks:

• The meat is salted, peppered, rubbed with spices and placed in a special vacuum bag for cooking.
• The packed fillet is placed in a bowl and the required amount of water is poured, not exceeding the maximum mark.
• Next, set the desired cooking time and temperature.

Culinary professionals recommend cooking fillets in a vacuum for an average of one to three hours at a temperature of 60-65 degrees. Chicken breast in Sous Vide (Su View) execution has a very tender and juicy structure, amazing taste and a very pleasant aroma. Meat can be served immediately after the end of the cooking process.