Turkey fillet with Bechamel sauce (Sous-Vid Steba SV-1)

Category: Meat dishes
Turkey fillet with Bechamel sauce (Sous-Vid Steba SV-1)

Ingredients

Turkey fillet 500gr
Bechamel sauce
Milk 400ml
Butter 50 g
Wheat flour 3st l
Black pepper 1/4 h l
Salt 1/2 tsp
Nutmeg Pinch

Cooking method

  • We take the turkey fillet and wash it well. Salt over the entire surface.
  • Cooking Bechamel sauce in a water bath. We put all the ingredients in a container and heat up to 80 g and stir constantly for 6-8 minutes, until the mixture thickens.
  • Put the fillet in a vacuum bag and pour in the sauce. We pack it with a vacuum sealer.
  • Turkey fillet with Bechamel sauce (Sous-Vid Steba SV-1)
  • We put it in Su-Vid Shteba and set the temperature to 65 degrees and the time to 5 hours. My fillet was frozen. If it's fresh, you can put it on for 4 hours.
  • At the end of cooking, let our fillets cool in water and then take them out.
  • And this beauty and deliciousness is obtained. Slightly spicy from pepper)
  • Turkey fillet with Bechamel sauce (Sous-Vid Steba SV-1)
  • Turkey fillet with Bechamel sauce (Sous-Vid Steba SV-1)
  • Turkey fillet with Bechamel sauce (Sous-Vid Steba SV-1)
  • Bon Appetit everyone!!

Time for preparing:

3-5 hours

Cooking program:

Su-vid

Olega_mama
Looks very appetizing!
Masinen
And the main thing is that it not only looks, but is actually very tasty)
vernisag
Mashenka, what a delicious meat! Well done!
Gala
Very tender meat!
Masinen
Irina, Galina thanks))
inna86
Hello!
I do not have a vacuum packer, and the stores already sell marinated meat in vacuum packaging.
I have a turkey fillet in cream.
Do you think you can use this option?
Shop bag, one side is very tight, the other is thinner. Such packages can withstand freezing very well.
I could not find information about heating.
Masinen
You can buy meat already packaged. Or wrap tightly in a baking bag. And you can also wrap with cling film)
inna86
Thanks for the quick reply, I went to put it.
I have a 1.4 kg piece, not frozen, do I need to increase the cooking time?
Masinen
I would increase the hours by 2-3.
ElenkaM
Mash! That's so beautiful! When will my hands reach ?!
inna86
It worked out pretty well.
The temperature changed for about 2.5 hours, the piece was from the refrigerator and was large enough.
It took about 8 hours to prepare.
As a result, about 200 ml of broth and a piece of juicy meat.
I am very pleased, with turkey it is difficult to achieve juiciness and elasticity.
Bird titmouse
Masha, thanks for the recipe! Did the same thing, only with chicken breast. It turned out super!
Masinen
Bird titmouse, but not at all! I'm glad, that you liked!
Vinokurova
Masinen, Marus, more than a year has passed since the last post .. would you make any adjustments in time and temperature ?.
until I got a sous-vidnitsa, did it in a cartoon on heating .. T = 62 degrees was about .. you know, chicken breasts turned out awesome in an hour ..

I'm not with my charter in a strange monastery, I just shared ..

So the question arose, what if I'm doing something wrong?
Masinen
AlenKa, yes, chicken breasts can be steamed a little time.
The time depends on the thickness of the product.
There is such a trick that even if you overexpose the meat, it will not get any worse from it)
I would revise the first recipes)
Iskatel-X
Maria
Can't fry such beauty? In the Airfryer, for example. Will the sauce get away?
According to the Su-Vid technology, it is supposed to fry.

Or, can / should you fry, in a bag, sauce, vacuum?
Will the dish work?
Thank you
Fofochka
Mash is very appetizing.
I will try to lightly grill the same, and then do it using Machine technology.
Masinen
Iskatel-X, Fofochka, you can fry first, and then according to the recipe))
Iskatel-X
I prepared it.
Turkey fillet with Bechamel sauce (Sous-Vid Steba SV-1)
We evacuate.
Turkey fillet with Bechamel sauce (Sous-Vid Steba SV-1)
Ready dish.
Turkey fillet with Bechamel sauce (Sous-Vid Steba SV-1)
We cut.
Turkey fillet with Bechamel sauce (Sous-Vid Steba SV-1)

Delicious! Thanks for the recipe!

Cooking Bechamel Sauce in the Kenwood 086/096 kitchen machine, with induction
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=114203.0
Masinen
Iskatel-X, you are well done!!
The result you have is always excellent!

Vinokurova
Quote: Masinen

Iskatel-X, you are well done!!
The result you have is always excellent!

Marus, it turns out, is not just torturing !.

I'm glad for the young man ... well done !.

Natusya
Mashul, I can still torment Put a large turkey fillet t60 * for 2.5 hours. pre-cut to a thickness of 2.5-3 cm, salt, pepper and sprinkle with paprika. Not a little time, will I leave it in the box until the morning?
Masinen
nnv200569, it could have been set for three hours, taking into account the heating)
Do not leave until morning, cool and put in the refrigerator.
Natusya
And I dreamed of sleeping to watch the boom and into the ice! (meat, not me)


Added on Tuesday 12 Apr 2016 07:55 AM

Masha, good morning! Reported in the topic about sous-vide.
Delight ... indescribable!
Masinen
Natusya, went to read))
lu_estrada
Mashenka, there are no pictures, but mulillon with a powder of delight and thanks!
How delicious, there are simply no words! Cooked chickenbrest, 2.5 hours at 65C.
For tomorrow I received the order of the same and in the same place! Garnish with rice with asparagus, delicious!
Thank you dear ahhhhhh !!!
I shared your recipe with my daughter, they are turkey lovers.
P.S. beshamel on cream and out of my laziness, I cooked in a macro-roast, stirring every minute - as a result - a smooth and silky sauce structure without a single lump!
Natusya
lu_estrada, Lyudmila, makroveika, by chance, no microwave?
Masinen
Quote: lu_estrada
Masha, there are no pictures, but mulillon with a powder of delight and thanks!

Lyudmil, now I do a lot of sous-vide, I can't even imagine what can be cooked in a different way)))

Do you know that you sell such beauty?
🔗
nnv200569, Natalia, yes it looks like a microwave)))
Natusya
We must try to do it in the micro. I do not like these baths
lu_estrada
Quote: nnv200569
We must try to make
exactly, exactly, Natusenka, she's the one, that's what they call her here



Added Thursday, April 14, 2016 4:39 PM

Mashenka, thank you very much for the tip, I didn't know about such a comfortable suvidnitsa! Gorgeous thing!
I will show my daughter, just for small cars, apartments
We are also in a wild excitement from such a delicious bath, and my husband always brags - wow, my wife cooks prime ribs better than in a chic restaurant, there for a portion of $ 30-40, and we feed all guests for the same amount!
Previously, you had to stand over the stove and pump for 3-4 hours, but now - packed-loaded for 48 hours-forget-indjoy !!!
Thank you, dear Mashenka, and our wonderful site Bread Maker for science!
Masinen
Ludmila, there on the site wrote that this should have come out with a voltage of 220, for Europe, but the price is slightly higher.
Yes, good thing, I just sigh
Small, convenient, in any saucepan you can make a sous)))

lu_estrada
ohh yes, there is also for 220V, and the price is only $ 20 more expensive, I'm just happy, thank you very much!
I have already registered on the site, thanks!


Added Thursday, April 14, 2016 5:06 PM

oo, yes, dear, I am constantly in those recipes, it helps a lot, thank you!
then I have a huge book - "SOUS VIDE - The Art of Precision Cooking" and there is even an extra recipe book for the machine itself, someone would benefit from it ... just have time to cook, and most importantly there is
Usually on trips I take a slow cooker, and now I am on fire as a baby-suvidnitsa, I loaded it into a cartoon and went to the beach, lunch is being prepared by itself, yraaa, Mashenka !!!
francevna
Kohl cooked a turkey, then I decided to share here.
But I didn't take a photo and didn't think that this turkey would end so quickly.
I bought a turkey thigh fillet (650g) for testing, at first I planned to just stew it, and I had 5 packages of pork tenderloin vacuumized. I put 3 packages at a time, so I decided to make a turkey in one package.
I rubbed it with the prepared mixture, then tightened it with threads so that it would not fall apart and put it in the Status container for two days, periodically open it and turn it over. Then I vacuum it into a bag. Cooked with tenderloin at +63 degrees, 6h 30min. The pork tenderloin was slightly drier than the turkey, and the thigh was juicy. When sliced, it is kept in one piece, and when transferred to a plate, it separates slightly. Everyone liked it, but the grandson was generally delighted, and he was six and a half years old.

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