Cooking process
It’s no secret that chicken breast is easy to dry when cooking, it will be tough and not very tasty. The method I proposed greatly improves the taste and texture of this meat. The essence of technology is the “su-kind” at home. To do this, we need a multivarker and zip-lock zip bags, which can be bought at a commercial or specialized store. Of course, you can get by with simple packages, but with such a clasp it is much more convenient. Be sure to check the packages for leaks, we do not need to get water into it.
By the technology of “su-kind” the product is prepared in water at low temperatures (usually not higher than 70 degrees) in special packages, from which air is pumped out. Due to the lack of air, meat is quickly saturated with the aromas of spices and seasonings.
In the multivariate, the chicken breast su-kind is juicy, soft and very tender. This is an excellent substitute for ham or sausage, you can prepare salads and different snacks. Tasty in both warm and chilled form. And you can freeze it for future use right in the package.
Prepare the products on the specified list.
Chicken fillet is well washed, dried and rubbed with salt and pepper. Let’s stand for at least half an hour. You can leave it in the fridge for the night and prepare in the morning.
Additionally, you can flavor the breast with garlic, seasoning for poultry or other spices. You can put chili pieces for sharpness, butter or vegetable oil.
One fillet I seasoned with coriander, the second left with salt and black pepper, and in the third I added garlic, cut into plates.
Now you need to squeeze as much air out of the package as possible. You can put it in a container with water, water will squeeze out the air and will only have to close the bag. And you can suck the air for a cocktail. To do this, leave 2-3 cm uncovered in the bag, insert the tube and inhale the air. If the result suits, then quickly close the package. Of course, this will work if the packages are small.
In the multivarka pour warm water and drop the packages with chicken fillet (so that the meat does not lie on the bottom, but it was covered with water).
We translate the multivark into manual mode. We set the cooking temperature at 70 degrees.
We set the cooking time 1 hour.
After the time has elapsed, we remove the packages with chicken breast su-kind from the multivark. Let’s cool it, cut it into slices and serve it to the table. Bon Appetit!
Chicken breast “su-kind” in the multivark
Juicy, tender and fragrant chicken breast, cooked in a multivark on technology “su-kind”.
Ingredients
Chicken breast (fillet) – 800 gr
Salt – to taste
Black pepper – to taste
Garlic – 3 cloves (optional)
Spices for poultry – 1 tsp or to taste
Coriander – 1 tsp. or to taste
Cooking process
It’s no secret that chicken breast is easy to dry when cooking, it will be tough and not very tasty. The method I proposed greatly improves the taste and texture of this meat. The essence of technology is the “su-kind” at home. To do this, we need a multivarker and zip-lock zip bags, which can be bought at a commercial or specialized store. Of course, you can get by with simple packages, but with such a clasp it is much more convenient. Be sure to check the packages for leaks, we do not need to get water into it.
By the technology of “su-kind” the product is prepared in water at low temperatures (usually not higher than 70 degrees) in special packages, from which air is pumped out. Due to the lack of air, meat is quickly saturated with the aromas of spices and seasonings.
In the multivariate, the chicken breast su-kind is juicy, soft and very tender. This is an excellent substitute for ham or sausage, you can prepare salads and different snacks. Tasty in both warm and chilled form. And you can freeze it for future use right in the package.
Prepare the products on the specified list.
Chicken fillet is well washed, dried and rubbed with salt and pepper. Let’s stand for at least half an hour. You can leave it in the fridge for the night and prepare in the morning.
Additionally, you can flavor the breast with garlic, seasoning for poultry or other spices. You can put chili pieces for sharpness, butter or vegetable oil.
One fillet I seasoned with coriander, the second left with salt and black pepper, and in the third I added garlic, cut into plates.
Now you need to squeeze as much air out of the package as possible. You can put it in a container with water, water will squeeze out the air and will only have to close the bag. And you can suck the air for a cocktail. To do this, leave 2-3 cm uncovered in the bag, insert the tube and inhale the air. If the result suits, then quickly close the package. Of course, this will work if the packages are small.
In the multivarka pour warm water and drop the packages with chicken fillet (so that the meat does not lie on the bottom, but it was covered with water).
We translate the multivark into manual mode. We set the cooking temperature at 70 degrees.
We set the cooking time 1 hour.
After the time has elapsed, we remove the packages with chicken breast su-kind from the multivark. Let’s cool it, cut it into slices and serve it to the table. Bon Appetit!