Sous-Vide chicken breast in Steba DD1 pressure cooker

Category: First meal
Sous-Vide chicken breast in Steba DD1 pressure cooker

Ingredients

Chicken breast fillet - 1 PC
Adjika 1 tsp
Grain mustard 1h l.

Cooking method

  • Coat fillet with adjika and mustard (you can use any spices you like), beat off. We vacuum in a vacuum bag. Pour hot water into the bowl of the pressure cooker, select the heating mode 60 degrees, time 35 minutes, put a bag of meat there and cook until the end of the program. The breast can be grilled before or after vacuum cooking. It turns out juicy, unusual and quite interesting.

Time for preparing:

30 minutes

Cooking program:

HEATING

Note

Since I made kurgeon in the Steba pressure cooker, I think its place is in this topic.
My breasts liked it. The child said an interesting option.
But, of course, it is better to purchase another vacuum apparatus, with bags that need to be sealed, it is probably more convenient, just threw out the bag and that's it

ElenkaM
Chicken breast is always good! And if the child also approved it, it means very good!
Kinoshka as always!
MariS
It feels like a juicy breast! Well done, Tanya!
I only want to try it in a baking bag - what do you think will come of it?
Tanyulya
Quote: MariS

It feels like a juicy breast! Well done, Tanya!
I only want to try it in a baking bag - what do you think will come of it?
I used to cook in a film, tightly wrapping both fish and chicken fillets. The fish was very tasty, and the chicken ... my husband said it seemed different, but in the film the same is very juicy. I honestly didn't cook it in the package, but I think if you pump out the air and wrap it tightly, it will be something like that.
Quote: ElenkaM

Chicken breast is always good! And if the child also approved it, it means very good!
Kinoshka as always!
Len, thanks. Yes, Nikich check it out
thrift
Tatyana, how do you think it is possible to cook in kuku1054 on a multi-cooker or in OURSSON 4052 using the Sous-Vide technology.
Tanyulya
Quote: Armeria

Tatyana, do you think it is possible to cook in kuku1054 on a multi-cooker or in OURSSON 4052 using the Sous-Vide technology.
They cooked in the cuckoo and it worked. Orsson didn’t understand which model, if 4002 is difficult, if 5002, then you can choose.
thrift
Thanks for your reply, Orsson 4002 will try
zvezda
Tanya !!! And what about the package ?? can it be used again ?? Or is it better to just solder the bag in another vacuum generator ?? and what do you think .. can you just store it ?? but now many people are talking about this cooking system and subsequent freezing ... but it seems to me that exactly the structure you are talking about will be violated !! ??? or....?
Tanyulya
Quote: zvezda

Tanya !!! And what about the package ?? can it be used again ?? Or is it better to just solder the bag in another vacuum generator ?? and what do you think .. can you just store it ?? but now many people are talking about this cooking system and subsequent freezing ... but it seems to me that exactly the structure you are talking about will be violated !! ??? or....?
Yes, Ol, you can use it again, I did both breast and chicken in the same bag. It is absolutely not necessary to freeze, but you can store it in a vacuum for up to several days. But for sous-vide I want to bribe another vacuum cleaner, at least there is no need to wash the bags, you can just throw it away.
You can play with temperature and time.
Iskatel-X
Delicious breast, I constantly cook for Olivier salad!
Ingredients. All small pictures are enlarged by clicking.
Sous-Vide chicken breast in Steba DD1 pressure cooker
Fillet - wash and dry.
Sous-Vide chicken breast in Steba DD1 pressure cooker
Coat with adjika and mustard, treat with Tenderizer.
Sous-Vide chicken breast in Steba DD1 pressure cooker
Vacuum.
Sous-Vide chicken breast in Steba DD1 pressure cooker
Su-Vid 63 * C 2 hours. Steba DD2 XL
Sous-Vide chicken breast in Steba DD1 pressure cooker
Fry.
Sous-Vide chicken breast in Steba DD1 pressure cooker

We get a soft juicy breast! Fast, simple, delicious. Thanks for the recipe!

There is no cut from this preparation, everything in Olivier is gone. There is a photo from the very first preparation, if anyone is interested, I'll post it. The recipe is the same, I don't change anything, I cook / eat / cook ...
Masinen
Iskatel-X, by the way, but I liked soaking in soy sauce and then cooking. True, I didn’t do it, but I’ll definitely try,
Iskatel-X
Maria
The breast, cooked in such spices, gives a piquant taste to the Olivier salad.
Olivier, by the way, according to your recipe, in the topic where I cook carrots in SuVid-ohm orange juice.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=310664.0
but I liked soaking in soy sauce and then cooking.
Share the proportions: sauce: water / breast weight, soak time.
Manyana
Hello, what about salmonela? the Internet says to be calm, you need to stand for 10 minutes at 75 degrees. I do it, it turns out very juicy.

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