Steam soufflé

Category: Meat dishes
Kitchen: Russian
Steam soufflé

Ingredients

Chicken thigh fillet with skin 650 g
Chicken breast fillet 260 g
Bread (yesterday's) white or c / z 180 g
Milk 300 ml
Water 300 ml
Salt 2 tsp
Ground white or black pepper taste

Cooking method

  • I managed to get the recipe for this soufflé (more precisely, only the ingredients) in a boarding house in the Crimea, where we were resting. My son ate it twice a day ... He could have three, if I had allowed. The butcher from the kitchen of the boarding house was laconic, I had to think out a lot myself and torture the girls from the bread machine (Scarecrow-Nata and ang-kay- Angela - thank you very much).
  • So:
  • 1. Cut the bread into cubes, soak in a mixture of milk and water (I do this in a jug with graduations - I measure the bread on the scales, cut it, put it into the jug, and then add milk-water so that it reaches the 800-900 ml mark - the figure should be close to the grams of meat, how much is used)
  • 2. Cut the meat into large pieces and break it in a kitchen processor (with knives) into a paste. The butcher told me - pass through a meat grinder through 2 nets
  • 3. Transfer the resulting meat paste to a food processor bowl with a hook, knead, add salt. The maximum mixing speed is -2, that is, without fanaticism. We need collagen threads to start developing. The butcher said to beat off the minced meat, but I don't know how to beat off - all the walls are in the mince around and I myself ... phew, in short ...
  • 4. Beat the bread and milk mixture with a pencil blender, add it in parts (I do it in 2 times) into the meat paste, which is kneaded by the hook, until the mixture is completely absorbed and homogenized.
  • 5. Distribute the resulting mixture on a tray in which we will cook, pre-greased with margarine. We need to take such a tray so that it fits into another larger tray into which we will pour boiling water for the steam bath. Souffle thickness should not be more than 2-2.5 cm
  • This is what it looks like on a tray before cooking.
  • Steam soufflé
  • Steam soufflé
  • 6. Preheat the oven to 120 degrees (convection)
  • 7. Boil the kettle
  • 8. Put the tray in the tray in the oven on the middle level, gently pour boiling water into the lower tray to the level of the middle of the soufflé tray
  • 9. Bake for 1 hour - 1 hour 10 minutes until the souffle temperature reaches 70 degrees.
  • It turns out a very, very tender and juicy soufflé ...
  • Steam soufflé
  • There will be liquid around the soufflé - this is normal, do not pour it out, it will turn into jelly in the refrigerator, which can be added to a side dish - a song!
  • Steam soufflé
  • Steam soufflé

The dish is designed for

8 servings

Time for preparing:

1 hour 30 minutes

Cooking program:

oven

Note

I think this soufflé would be good and combined with pork, but the chicken thigh should be because it gives a great bunch as there are no eggs.

I forgot to note - we work with meat chilled and quickly, we must not allow it to heat up above 15-20 degrees so that the fat does not begin to fight off, otherwise we will get the sole from the shoe at the exit

gawala
I often make this soufflé. And in a double boiler and in the oven ... Very tasty and dietary ..
Svetlenki
Galina, thanks for stopping by But I just came to this recipe, which I just didn’t try - I cooked the meat, whipped the whites, and added the cream ... and the casket just opened
gawala
I also add pumpkin to this souffle. Rub on a grater and into minced meat. But when I make a pumpkin for a couple, I like it more ... For about 5 years I probably make such a souffle for myself ...
Tumanchik
even from kindergarten and endless hospitals I adore this soufflé. thank you very much! definitely bookmark!
Svetlenki
Tumanchik, Irochka, thanks for stopping by. I'd be glad if the recipe comes in handy!
Borisyonok
Svetlenki, Svetochka!
An absolutely wonderful recipe for a wonderful soufflé!
Bookmarked!
ang-kay
Sveta, you finished it off. Well done! The main thing is that the child was satisfied.And what is delicious, I have no doubt.
Svetlenki
Borisyonok-Elena, thank you for your trust, I hope you will use it - an excellent dietary dish.

Angela, with your help
iriska3420
Svetochka, explain to me - the finished dish is closer to the pate or to the casserole. I love both the first and the second, but all sorts of daubs are more. And I will definitely cook, but after NG. Thank you
Svetlenki
Irina, closer to the casserole, I would say ... But in general, it reminded me of a soft tender meatball, like in kindergarten, but not soaked in sauce Very juicy and soft because
iriska3420
Svetlenki, I will not drag out until the post-New Year days. I decided - tomorrow !!!! And I really like this baking method. This is how I do all meatloafs. Happy New Year.
Svetlenki
IrinaI think you won't regret it. Let the body rest before the goodies of the New Year's table. Thanks for trusting the recipe
Reset
Svetlenki, thanks for the recipe!
I did both in the oven and in a slow cooker from the same batch - I liked both options, I will not say that there were strong differences in taste. Very light taste. I added nutmeg to the minced meat, so they ate mine and said it was like sausage. In the multicooker I chose the Steam mode, 12 minutes.
Svetlenki
Hope, thanks for the report.

I will be glad if the recipe takes root in your family. Excellent what we tried in a double boiler. I'll try then too. I thought the steam was too aggressive for the soufflé, but since the result is similar, great! Especially the cooking speed. In the oven it is much longer and more dreary with a bath.
Reset
Quote: Svetlenki
In the oven it is much longer and more dreary with a bath.
That's right! But first I decided to try out the original recipe, and then test it in CF. The CF portion came out about 1/3 of the original prescription.
Svetlenki
Quote: Reset
The CF portion came out about 1/3 of the original prescription.

HopeThanks for the portion. I will do this
domna
: rose: Thank you, I was just looking for something to feed my grandson, and he told me about meat casserole), we will try.
Marticia
Reset, I also want to try to cook the baby in a slow cooker. I have a Panasonic and a plastic upper bowl for steam with holes. Install the form with minced meat directly into this bowl? I apologize wildly for the stupid question, but I have never done anything there for a couple))) If it's not difficult, tell me, pliz!
SvetlenkiThank you very much for the recipe!
Arka
Yes, put in the steam basket
Svetlenki
Quote: Marticia
I have a Panasonic and a plastic top bowl for steam with holes. Install the form with minced meat directly into this bowl?

Marticia, and I have a stainless steel steam basket in my headquarters, so I cut a circle out of baking paper, laid it down and a lot of it right there ... Everything turned out great ... But you have plastic - I can't say ...

I hope everything works out and the kid likes it
Marticia
Arka, Thank you very much!!!))


Added Tuesday 31 Jan 2017 05:27 PM

Svetlenki, Thank you very much! Stainless steel is cool! I would like this! We are lazy to chew ((We have to invent))
Elya_lug
Svetlenki, thanks for the soufflé recipe, I have not tasted better. Very juicy, tender, for both children and adults! I made a slight deviation from the set: I made a mistake and bought more breast than hips. I cooked in a multicooker for a couple. I put a silicone mold in a double boiler, minced meat in it. She poured water into the bowl, but turned on not "steaming", but "baking" for 65 minutes. I used half of the minced meat, packed the rest in small bags and sent it to the freezer, there will be chicken sausages for an emergency.
Svetlenki
Elya_lug, Elya, thank you very much for trusting the recipe and for a detailed story about the regime!

In the cartoon, of course, it is much more convenient and economical. Portion - we ate fresh at the same time, and energy savings

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers