Turkey sous vide fillet in a multicooker Brand 37502

Category: Meat dishes
Turkey sous vide fillet in a multicooker Brand 37502

Ingredients

Turkey fillet 500 BC
Butter 50 g
Granular mustard 2 tbsp. l.
Vodka 3 tbsp. l.

Cooking method

  • Wash the turkey fillet. Pour vodka into a bowl and place the turkey there, hold for 10 minutes, then turn the turkey and hold for another 10 minutes. Salt and pepper the pieces of turkey, coat with granular mustard. Put in bags for vacuuming, put pieces of butter there. Evacuate.
  • Place the lower steamer in the multicooker, put the bags with the turkey on it.
  • Turkey sous vide fillet in a multicooker Brand 37502
  • Place the top steamer and pour water so that the bottom of the top steamer is covered with water.
  • Turkey sous vide fillet in a multicooker Brand 37502
  • Close the multicooker. Turn on the "Simmering" mode for 3 hours. At the end of the mode, quickly cool the bags with cold water and place in the refrigerator. In sealed bags, the turkey can be stored for up to 10 days.
  • Ready-made turkey can be eaten both cold and heated.
  • Bon Appetit!

Time for preparing:

3.5 hours

Cooking program:

Languor

Elena Bo
Thank you! I have long wanted to try to do this in a multicooker. Now, thanks to your experience, I will definitely do it.
lana19
Galinochka! Well done! I laid out the recipe! Your turkey is exactly like mine! Lately, I really like to coat the meat with granular mustard. And especially for sous vide technology! The meat is so tender, and the crispy mustard replaces the crust.
Why don't you completely cover the bags with water?
Gibus
And I'm doing it on Heating. I thought that the temperature was higher than 70 on Slowing. We must try. Thanks for the idea, I completely forgot about this mode, and the time is displayed there. I have already tried Podogrevy in all my cartoons, but I forgot this one.
Manna
Check mark, I'm sorry for the stupid question ... And why in vodka?
lana19
Manna, If possible, I will answer for the Tick.
Galinochka! that in your Temko I am clever.
I wandered around the forum and came across such a topic https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=80574.0
Quote: s
.... it is enough to grease entrecotes or chicken with vodka and let it rest for at least a few minutes, or better half an hour, before frying, so that the alcohol can be absorbed. And when cooking meat, it is useful to add alcohol at the very beginning to the still cold water. After heat treatment, there will be no alcohol left in the product.

This improves the consistency of meat, makes it much softer, more tender, speeds up the cooking process (from 10-15 minutes to half an hour), gives a guarantee of complete disinfection of the product and its release from any side odors, guaranteeing the absolute suppression of all kinds of parasites, fungi and harmful microflora - from putrefactive bacteria to staphylococci. And as a result of this "cleansing work" - a significant improvement and enhancement of the purity of taste, its brightness in the finished food product
Reason for editing: quote design
gala10
Quote: lana19
Why don't you completely cover the bags with water?
The bags are just completely in water. Their upper steamer presses and does not float.
GirlsThank you all very much for your feedback. It turns out very tender and tasty meat.
Elena Bo, with me, please, on you.
Gibus, at languor just stated 70 degrees.
I tried on this recipe for a long time. I made chicken breasts, which without sous vide seem too dry to me. Sous-vide is great!
Mannochka, about vodka already Sveta answered. She pushed me to this. There is no taste or smell of vodka in the finished product. And the meat is even more tender than without it.
lana19
Galinochka, It is clear now. I misunderstood what to install where.
Sabrina
Install the lower steamer in the multicooker,
Or in more detail, I have not heard anything about the lower steamer before.
I am beautifull
Galina, is it impossible without vacuum bags? Is there any substitute for them? Thank you.
gala10
Sabrina, included Brand 37502 and some other multicooker - two steamers:

Turkey sous vide fillet in a multicooker Brand 37502Turkey sous vide fillet in a multicooker Brand 37502

In the photo on the right - the lower steamer is installed in the bowl. This is great for making sous vide.
I am beautifull, the essence of sous-vide is precisely cooking at low temperatures in a vacuum. True, there are craftsmen, for example, Rick (you can write to her in a personal note), which pump air out of the bags using a cocktail tube. Or lana19 - a vacuum cleaner. Our girls will not be lost anywhere!
lana19
Check mark,! We are improving! I've already taped the cocktail tube to the crevice nozzle! So in bags with a zip fastener, a very small crack remains when pumping out the air!
gala10
Sveta, well, you're a fine fellow! Taking off my hat!
Sabrina
Quote: gala10
In the photo on the right - the lower steamer is installed in the bowl. This is great for making sous vide.
Thank you ! now I see what it is about, I saw something similar in the store, now I will take a closer look, and buy myself such a lower double boiler

Quote: gala10
air from bags using a cocktail tube.
I do that too.
grinaty
gala10, Checkmark, I outlined everything - tomorrow I'll go for a turkey, I'll pour vodka from my husband - and I'll start experimenting
gala10
Natalia, here on the forum there are already several different ways of making sous vide. Eat soaked in brine. And in terms of time and temperature, they vary quite a lot. In general, you need to experiment and choose the most acceptable way for yourself. Cook for health!
grinaty
Thank you!
N @ dezhd @
Myasko is dumb, now I will definitely order a vacuum cleaner
gala10
Hope, yes, this meat also inspired me to buy a vacuum cleaner. In addition to meat, I also made apples with lemon jam. Stunned, how delicious! I like the fact that after sous vide the food turns out to be completely different from anything. And if you do not open the package, then the finished product can be stored for a long time, which is very convenient in case of unexpected guests, for example.
Vinokurova
gala10, and I read your link in another topic and think, where was I when you did this ?. And there was no tada on the Bread Maker either. .. at me just on my birthday the princess was poked ... from now I have a lot of everything ... even two of which)))
Galyun, I will definitely make such a file ... but my brand is small ... is it 700 or 500 ?. I don’t remember, but went to the dacha .. or were you just doing a little ?. Do not rush to answer, go for a walk with friends ... but I remember about your meat bread ... it is very interesting to see and try ... you come, describe everything ...
gala10
AlenKa, you have Brand 701, where you can set the desired temperature in manual mode. And in my Brand 37502 there is no manual mode. But our people will not be lost anywhere! And we will create a vacuum with a vacuum cleaner, and we will see it without setting the temperature !!!
Vinokurova
Galina, so I put it on the manual at 60 degrees for three hours ?. and pour warm water immediately?
gala10
AlenKa, I always pour cold water. Let the multicooker work and heat. If possible, then 65 degrees. If the step is 10 degrees, then I would set it to 70. In any case, the "Simmering" mode, which I did in Brand, gives exactly 70 degrees. In Shtebe I do 63 degrees, it turns out softer. But 60, it seems to me, is still not enough.
Vinokurova
Galina, well, I'll put 65 ... to make it softer .. and cook in three hours ?. no, I think I should add ... once three hours at 70 ... for four hours ...
On Sunday I will believe, I will frostbitten the phylum, marinate and do it. .. I like your sous-prominent recipes ... I trust and trust you)))
francevna
Galina, I have Brand 502, so everything should work out.
Thanks for the recipe. bookmark.
gala10
Quote: Vinokurova
I think I should add ... once three hours at 70 ... for four hours ...
AlenKa, three hours is enough. I am doing now 3 hours at 63 degrees.
gala10
Alla, of course, everything will work out!
Vinokurova
Quote: gala10
LenKa, three hours is enough. I am doing now 3 hours at 63 degrees.
Ahhh, well, this is another matter ... so they decided so ... tomorrow I'll start the process of emptying the freezer and filling the tummy
Alexander Magadan

Pour vodka into a bowl and place the turkey there, hold for 10 minutes,
It seems to me that you shouldn't dip it in vodka. You then put it in a bag, and as you know, food bags are made of polypropylene, and it, in turn, reacts with alcohol and releases formaldehyde.

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