A silk-sliding chicken breast
By VicentaLakin
In recent years, with the introduction of healthy diets, many of the foods that were previously scorned at the table are increasingly favoured by nutritionists, of which chicken chests are a typical example. Due to their high proteins and the amino acids needed in humans, as well as low fat and low heat, chicken breasts are also a blessing for many bodybuilders. However, “the breast of a chicken is difficult to smooth” and, in the case of low-oiled salt (or even zero-oil salt), the breast of a chicken is easy to turn into a mouthful of wood. Today I'm going to show you perfect cooking time and temperature from scientific experiments, zero failed but 100 percent delicious chicken breasts。
Recipe Recommendations
- chicken breast meat 500 grams
Steps for A silk-sliding chicken breast
1
First of all, this is a box of chicken chest meat that is available at the supermarket。
2
Take the chicken chest out of the box. I'll show you how to dissect the chicken breast before cooking. Added to this is the fact that these parts are uncooked during cryogenic processes, resulting in blood filaments。
3
The chicken breast can be roughly divided into two parts: the big one, we call the main one, the small one, we call the chicken. There's a translucent film in the willow and in the body that can be easily torn off by hand。
4
In the middle of the body, there's also a band that's stuck in the middle of the flesh and cut off with a sharp knife。
5
There is also a white dyke on the willow, which can be removed by cutting edges。
6
There may also be a thread of blood in the body, which needs to be removed from the chest fibers of the chicken, without forgetting that all the fat adhesived on the breast of the chicken is also removed。
7
Placing a well-processed chicken chest on a pallet tablet, you can fix it if you like。
8
Placing a well-processed chicken chest on a pallet tablet, you can fix it if you like。
9
Water is preheated to 58°C, bags are placed in water and immersed for 90 minutes, with water temperature maintained at 58°C. The chicken breast can be eaten directly or made of cold vegetables or salad。
10
Then let's take a closer look at the perfect and perfect effectA silk-sliding chicken breast Make Tips
1. For the final soaking process, you can use a sous vide machine, as this makes it easier to control the water temperature.
2. When the bag is first placed in the water, the temperature will drop briefly, but don't worry; the 90 minutes are counted from the moment the bag enters the water.
3. If you are using pure chicken tenders, the processing time should be 40 minutes at 58 degrees Celsius.
4. I usually make 5 or 6 pieces at a time: they can be served directly with a salad, used to make a healthy version of Mouth-Watering Chicken, or used for fried rice or noodles (but remember to add them at the very end, as sous vide chicken breast will become overcooked if heated further).
5. If you are concerned about the chicken not being fully pasteurized, it is recommended to raise the temperature to 60-61 degrees Celsius.