Chicken fillet in sous vide technique liberty-mp-900 pressure cooker

Chicken fillet in sous vide technique liberty-mp-900 pressure cooker

Category: Meat dishes

Ingredients
chicken breasts	4pcs 1400g
salt	taste
sichuan pepper	taste
or
nutmeg	taste
black pepper	taste

Cooking method

• My favorite recipe for making chicken fillet. very simple and extremely tasty. No additional devices, except for zip-lock packages, are required. Can be cooked in any multi-slow pressure cooker that has a preheat mode.
• So, let's take chicken breasts. preferably larger. I had 4 pieces with a total weight of about 1kg 400g.
• Rinse, dry, sprinkle with salt. Salt should be put in a little less than usual. Sprinkle with pepper, I have coarse Sichuan (it is very fragrant and with hints of nutmeg). Leave the meat to marinate. It is best to leave it overnight or even longer, but, in principle, you can marinate for an hour, but then the taste will be less intense.
• 
• When the meat is marinated, put it in zip-lock bags. We fasten the bags, but not completely, so that there is room for air to escape.
• 
• We collect water in a low saucepan. Dip a bag of fillets into it and press it tightly against the walls. The package lock sticks out above the water.
• 
• Then we begin to twist the bag with fillets under water, blowing out the remaining air upward. Then, carefully close the lock by running your fingernail along the side of the pan
• 
• This is how a bag of fillets looks like after removing excess air from it. This, of course, is not a vacuum, which is obtained using a special device. But, for cooking meat, this degree of vacuum is quite enough.
• 
• Now we put the meat packets on the bottom of the pan, tucking the bag tails under the bottom. 4 pieces of fairly large chicken fillet fit into a five-liter saucepan of a pressure cooker. You can put less fillets, at least one. The main thing is that the packages were laid out in one layer.
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• Fill the bags with warm water at 50 degrees. Put a plate on top. The water should cover the plate by about one or two centimeters.
• 
• We turn on the heating. For chicken mass, the ideal temperature is 63 degrees. But, you can cook at 60 and 70 degrees. True, there is one important thing, but the higher the temperature, the drier the meat will be. so in this case, the less the better, but not lower than 58 degrees. I don't really bother with the exact maintenance of the temperature regime, I just cook with the lid open. because when closed, the temperature can rise above 70 degrees, which is bad for meat .. In my pressure cooker, the temperature is as follows: if there are 4 fillets in a saucepan, then the water heats up to 61-62 degrees. if we take one fillet, then 68-70 degrees. So that the temperature does not rise much, you can turn off the heating every half an hour, for five minutes, and then turn it back on.
• Cooking time depends on the thickness of the fillet. For a small fillet, one hour is enough, for a large fillet from two to 3 hours. Fillet, cooked in the photo for 2.5 hours.
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• After cooking, place the fillet bags in ice water. Create heat shock. The colder the water, the better. I throw pieces of ice into a bowl of water. to lower the temperature of the cooked meat as quickly as possible. Keep the meat packets in a bowl of water until they cool completely. Then, put the bags in the refrigerator ..
• 
• This dish is very simple to prepare. no need to follow the meat, stir. I put it in a saucepan, filled it with water and walk for yourself.You don't even need to keep track of time for half an hour or even an hour longer than cooking does not matter. But the result is exceptionally good. No comparison with boiled chicken fillet. The meat comes out very juicy.
• What can be done with such meat. Cold can be cut into uterbrods or sliced ​​into salad. You can coat the fillet with a mixture of honey, ketchup and soy sauce on top and grill the fillet in just 3-4 minutes. Or you can simply fry the slices in hot butter.

The dish is designed for

4 fillets

Time for preparing:

from 1 hour to 2.5 hours

Cooking program:

heating

Note

Any meat can be cooked in the same way. the main thing is that the piece is not very wide. since the duration of cooking depends on the thickness of the piece. I cooked pork and beef in the same way. The fish must be chosen. not every variety will work.
You can take any seasonings. But it should always be borne in mind that they need to be put in approximately half as much as during normal cooking. Due to the way it is cooked, the meat is much more flavorful. so in this case it is important not to overdo it with spices.

Marie, you wrote everything so clearly that just take it and do it. Thank you dear!

[mary_kyiv]

mary_kyiv, I agree with you completely. Since we got a pressure cooker-slow cooker-slow cooker with a heating function, we make meat sous-vide, most of all I liked turkey and pork, I made turkey in herbs, and pork in grain mustard. Only with me with zip-packages "did not grow together", I had to buy a vacuum cleaner.

[mary_kyiv]

mary_kyiv, and what packages do you buy? And then my zip-packet ran ... It melted ... And I want meat sous-vid!

Ordinary bags with a red stripe. They are also called freezer bags. with a string lock.

This is how they look



They do not run and do not shrink. they are quite dense.
The main thing is not to heat the polyethylene above 80 degrees Celsius, the melting point. Polyethylene remains physically neutral and completely harmless to food preparation. Polyethylene can withstand freezing up to -70 degrees.