Spicy chicken carpaccio

The toad rebelled

If possible, then buy and do not even think.

Flax, but when you cut it, it turns out that the cut itself is 2 cm thick across the fibers (axially), and the finished one turns out not across? Doesn't affect chewing?

Fuck! And I think that choyta pisses me off a little in this clipping - it's actually better to cut the finished clipping axially (over remembering the word - I'll draw somewhere else). Well, de you were so smart before?
I, of course, got out of the situation by cutting the finished meat into thin shreds, it then chews normally, but you are right, next time I will first cut the tenderloin along, and then I will start to axianal.

Now it is important that all this does not catch my husband's eyes

I'll send him pictures to the vibe ...

Fuck! And I think that choyta pisses me off a little in this clipping - it's actually better to cut the finished clipping axially (over remembering the word - I'll draw somewhere else). Well, de you were so smart before?

axis - axis, easy to remember))) Where, where I have not held a beef tenderloin for a thousand years. And then - no one asked me how to cook it for the most comfortable chewing)))

axianal.

Smari, be careful))

It was I who successfully adopted you once. So many smart ones have picked up from you.

Flax, should this carpaccia be like jerky? so firm in the middle, not dry, huh? Not wet, slightly dry at the cut? I did it, put it in Isidri, set the temperature up. But my breasts from their mutants, sho neck from a pig, thick. After 7 hours it seemed wet. I left it for another 3 hours, turned it off for the night out of fear that it would dry out. And now I think, is it enough or still need?

[Fifanya]

Fifanya, Anya, I, kanesh, never Timkina (kudyt me to their majesty and quantity!), But in my humble conviction (in a scientific "IHMO"), these carpacci should be on the cut in appearance as wet, but in reality not wet almost dry.
Those. everything as you described -

carpaccia should be like jerky? so firm in the middle, not dry, huh? Not wet, slightly dry at the cut?

But soon Timkina will gallop up and the thread will be wiser, how to carp on it

[Olga VB]

Olga VB, Olga, thank you drukh. And then while you wait for Timkin, you will dry the whole carpaccha. Here is Olga, help yourself
Everything as you said. Elastic middle when pressed with your finger; slightly dried edges; not wet on cut, but moist.

[Fifanya]

Whisper!
Thank you, Fifanya, dear, do not let me die of hunger!

[Lenok Timkina]

Lenok Timkina! I also join the question Fifanya... How do you determine the time when it's ready? It is clear that now I have already filled my hand, but in the first place? My breasts were 800 g in total weight, they dried for 6.5 hours and it seems to me that they were a little too dry, there is no glitter on the cut. I poked my finger while they were preparing, but they are warm and I don't know if they are ready or not ...

[Anya]

And then until Timkin will wait

If you had asked me at night, I would have answered you right away. And during the day I sleep like a dog.
Your carpaccio looks cool, although a little overdried, but it's okay.

Girls, Anya, Natalie, I really do not want to admit it (my hands refuse to write it), but Olka is still right The cut should be slightly wet, not dry. The drying time in the recipe is for breasts weighing 300-330 g each. Hence it is necessary to dance with time. If the breasts are very small, they are even five o'clock behind the eyes. Well, for larger ones, the time needs to be increased, but not three hours, that's for sure.Unless one breast will weigh 700-800 g, then yes.
In any case, no matter how I describe the organoleptic properties of carpaccio here, this will give you little. Anyway, by trial and error, you end up choosing the meat texture you want for yourself. I gave the layout for making carpaccio, ideal for my taste, but absolutely not everyone should like it, this should also be taken into account.
I want to add that freshly cooked meat is useless to poke a finger or even cut - the result will be uninformative. The fact is that immediately after cooking, the crust of the breasts will be too hard, and the moisture inside may seem a bit too much, this will give the wrong idea of ​​readiness. The breasts must be allowed to rest in the refrigerator, preferably the whole night. The moisture in them will be redistributed - the dry crust will draw out excess moisture from the inside of the piece and become completely soft, and the meat itself will remain only slightly, slightly moist, just shiny on the cut.
And do not forget that you need to marinate the chicken for at least one and a half days, then the vinegar, which is part of the marinade, will "cook" the meat itself, as in Korean he. There is not as much of it here as in heh, but for a long time of pickling, it will still do its job. Have you noticed that we put the breasts in the marinade very soft, but we get them out already considerably hardened? Wo, this vinegar brews the meat, sealing the marinade in it.

Thank you, Lenok. I will focus on 300 gram breasts. And I did all the other steps "as the doctor ordered." And the marinade is wonderful: neither add nor subtract. Thank you so much.

To your health, dear! I am very pleased that I liked the marinade.

Lenus, I did it. Everything as you said. Overdried last time. Although then she lay in the paper and became soft. They ate and did not notice. Now I loaded the full Isidri with squid, pink salmon and chicken. I hit on the hands when I see attempts to get in there.

Anya, I am very glad that you succeeded. Eat to your health!

I often do it myself, and so many people got hooked on this thing, ooh

Thanks a lot for the recipe. Because of him, I probably only bought a dryer. Of course, you can dry a lot of everything, which I do when the files are pickled. I am writing for the first time, although I have been reading the site for 5 years already. I read how to insert a photo and display it.

[hunk1973]

hunk1973, great start!
Good luck!

Chichas Lenka will gallop up and sing praises to you!
She's like that!

[hunk1973]

Chichas Lenka will gallop up and sing praises to you!
She's like that!

I never scatter my praises for nothing, put this in the protocol.
Olk, well, have you seen, what the hell ?! Well, how can one not burst into praises here?
hunk1973, I will be a short BLADE OF BASHKA! Straight out of the way: dysch
Even I do not know how to cook carpaccio so beautifully, not to mention Olka.

Oh, embarrassed. Thank you very much! This is all your recipe. If I hadn't read it, I would never have thought of it. And now I just run to the store for 2 kg. fillet. ... Thanks a lot again !!!

Eat for good health!

they say that sous-vid products do not greatly salt and do not pepper

It would be better to be silent. And then I heard enough about the slow one of the same, and now I have reduced it and now I have absolutely fresh chicken in the amount of one and a half kg. There is nothing to do with her here, I’ll go back to your pie, which I don’t remember with some cabbage (but I have it).
And this one is bookmarked. We respect spicy things very much.

Oh, what are you doing ?! ... Well, you must! And I "heard" so many conversations about this at our HP that, they say, salt and spices are needed less ... therefore, without any ulterior motive, I sold it for what I bought.

[Elena Tim]

Elena Tim, maybe I took it too seriously and reduced it a lot, but next time I definitely won't. But at least take a ham - is there not enough salt and spices there?

All TRICKS !!!
Good evening, dear Sister !!!
Huge merci for another delicacy in your performance !!! I confess, I have already done breasts 3 times and 2 times mackerel, as well as 2.5 kg of squid, delicious, but quickly disappeared under the beer .... sorry that there is no photo ..... I’m slowing down how to spread them ....
And now the question: Girls who froze ready-made carpaccia (breasts) Just running drying because of 4 pieces is not very economical, and when you make 8-10 pieces, then there is already a lot for a quick meal (or our family will eat it) ... Who has such experience, please share the result.

[Ludmila]

Ludmila, I! I was freezing! Everything worked out great.

2 times mackerel, as well as 2.5 kg of squid, delicious,

this is yeah ... but according to the same algorithm as the chicken breasts were prepared?

who froze ready-made carpaccia

I also froze! Everything is super!

[Galina]

Galina, Vika, huge merci for the answer / feedback !!!

and according to the same algorithm as the chicken breasts were prepared?

Vika, mackerel and squid according to this recipe / algorithm

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=521156.0

[Umka19]

But at least take a ham - is there not enough salt and spices there?

Definitely not. Tama in bulk. Yes, it is fresh - tasteless

Umka19, Lyudochek, I am very glad that you liked it! To your health, dear!
And, yes, I always freeze if I cook a lot. Nothing entoy carpacce is made in ordinary sachets. In the evening I transfer from the freezer to the refrigerator, in the morning as good as new.

[Luda]

Girls who froze ready-made carpaccia (breasts) Just running drying because of 4 pieces is not very economical, and when you make 8-10 pieces, then there is already a lot for a quick meal (or our family will eat it) .... experience, please share the result.

Luda, I don’t do 2-3 things, I always dry 3-3.5 kg and it’s clear that this is not for "eat now." I evacuate it and put it in the freezer, we get it out as needed, it doesn't take much time to defrost it. And if you wish, it is always delicious on the table for breakfast, for dinner, or to take with you to work.

Ilmir, why should you freeze vacuum bags? In the most ordinary cheap bags, it is not worse stored.

For the show-off of the case, in vain for the vacuum unit is it rallied? Let it work out.

[Lenus]

Lenus, that's exactly Anna67 cherkanula -

in vain for the vacuum sealed? Let it work out.

It was freezing and so and so, in simple packages it first sweats, then frost freezes, in vacuum it is still more beautiful - there is no frost and does not get wet when thawing. Well, don't care

in vain for the vacuum sealed?

Anna, well, we gave our son and daughter-in-law, we must respect! I vacuumed ... treated, maybe I will serve as an example for the kids to follow. And then how, we stopped in ... ate and flew

On the way to the bazaar, I could not figure out what to buy from the meat and this recipe reminded me that there are few breasts in the freezer
Girls! How do you consume this delicacy?
We often manage to just carry tasty pieces.
But the academic year begins, how to give the students a molrlezh with you?
It seemed a little dry in the form of sandwiches. Maybe with a side dish?

Helen, I'm with a big, big thank you! I had my eyes on the recipe for a long time, but everything has grown together right now. She took the fillet frozen, marinated as expected. The fillet was in halves, one stretched about 250 grams. Dried for 6.5 hours. Rolls into a roll! Delicious!
I have a question - how much to keep in the refrigerator? Pulled out of the dryer this morning, and there will be guests on Tuesday. So I think, you kind of wrote that it was 5 days? Leave it like this until Tuesday or freeze it and put it on defrost on Monday?
The paper towels I used to transfer became wet and oily - is this how it should be?

Lyudochka, if I were you, I would freeze, because five days is the absolute maximum. It's not worth the risk. In the evening, on the eve of the guests' arrival, simply transfer the bags from the freezer to the refrigerator - by the time the guests arrive, the carpaccio will be as good as new.
And, yes, paper towels get wet so decently, but if they become wet they can be replaced with new ones. And do not forget about the hole in the lid, it should not be applicable, well, or move the lid on the saucepan slightly and everything will be fine.
Freeze as much as you need for the guests, and keep it in a saucepan to "eat it yourself".
Thank you for your pleasant review. I am very glad that you liked it!

Lena, thank you for the quick answer! I'll come home from work and throw it in the freezer. And the lid with a hole - everything is as it should be!
I'm thinking about squid ... Dear, dogs and scary ... But I want to try ...

I mean, squids are scary? Because the unclean, or what? So, on the contrary, this is a huge plus, because purified ones are only in a chemical way, they don't really have a taste. But unrefined ones are a completely different matter. Cleans in six seconds and tastes great

Exactly, these scary ones are just good. True, I accidentally bought a cleaned "Novomar", it turned out to be very healthy.

And don't forget the hole in the lid

That's because. And I would, on the contrary, hide it in a vacuum container. We will know.

Scary in the sense that they look like they are frozen many times, thawed ... It's bad with us with fish and seafood ...

[Anna67]

Anna67, Anh, you can, of course, in a vacuum container, it's just that I made veal carpaccio for a long time and I needed to save a few files for a week, but I didn't know then that freezing in ordinary bags is a great way out, with the preservation of all taste qualities. So I vacuumized it in bags and left it in the refrigerator. Everything was perfectly preserved and the guests really liked it, but I immediately noticed that the texture of the meat had changed - the vacuum "sucked" moisture from the inside of the pieces, pulling it out. As a result, the meat turned out to be something similar to sujuk, which is also very tasty, but I like the "carp" moist and firm flesh more. Since then I have not evacuated. Perhaps the container will behave differently from the packages ... I can't say anything here. Try it, maybe you will like it. Everyone has different tastes.

ludast,
Oh, Lud, if squids are really like that, then they are better than nafik - discarded money.

[Elena Tim]

Elena Tim, Helen, thank you very much for the carpaccio from my family and girlfriends. They said it was perfect meat! I did two kg, I thought to throw some of it into the freezer, a day later I realized that there would be nothing to throw in, because it quickly disappears. One friend took the recipe, the second, in the absence of a dryer, asked for a joint purchase of fillets and drying from me.

Elena Tim, Lena, thanks for the recipe, very tasty. Everything in it is perfect, neither subtract nor add.

[Elya-lug]

Girls, Elya-lug,Volga63, to your health!
I'm soooo glad that you liked it!

I cooked it.
For a long time I gathered my courage because I was afraid that I would dry out or, in principle, would be too tough. But no.
But since I was afraid, I decided to cook only in a very not sober form, taking about half a bottle of vodka as an anesthetic for my back. It gave me courage and fluency after the massage - grabbing my husband, the cane went to the store in husband's slippers over felt inserts in rubber boots. Because there was no strength to change shoes.
Returning home, she began to cook without looking at the recipe. Therefore, I forgot the sauce altogether, poured sea salt and, from the whole breadth of the Russian soul, livanula into the chicken pepper extract. I think the word sharp in the name was imprinted in the subcortex and it was impossible to erase it with either vodka, or kizlyarka, or a sore lower back. The extract was American 4 million scoville. Glancing after a quarter of an hour at the chicken covered with iodine, I remembered that it was hellishly spicy. Rinsed lightly with water and added water. On the second day, I began to wash the meat under the tap. The unfortunate salt lay lonely at the bottom of the container.
After 6 hours in the dryer and two days in the refrigerator, it turned out that this is quite a flexible piece with the consistency of roughly dry-cured bacon. ACUTE.
I will certainly repeat, trying to be closer to the original, but not very soon - my husband did not appreciate this as well as bacon, and three chicken breasts will be enough for me for sandwiches for at least a month
Conclusion: even this did not work to spoil the recipe

Aaaaaaaa, Anya! I'm lying around
For a change, just try to cook a carpaccio according to the recipe - suddenly you will like it.

[Elena Tim]

Elena Tim, I will definitely like it, but my husband generally respects boiled, boiled-smoked, Krakow and doctor's.

In short, it has homemade ham and jalopeno reconstructed from strips of meat in a 45 caliber casing. There was no other because I wanted to master raw-cured or raw-smoked sausages. But this process requires a much more complex weather regime, so it has been postponed indefinitely.

And again marinated. Not exactly prescription, but without the mad dog. However, the marinade came out all the same spicy and salty due to the replacement of components and a very salty soy sauce - I don't know which one I have, it has long been in someone else's bottle. Instead of herbs - delicious salt, of course I tried to get more herbs than salt, but ... The stalk of bamboo, paprika and something else was not there either - I replaced it with spicy adjika and I don't know with what that hung on the refrigerator. The rest is prescription.
From time to time, stirring in advance, I lick and lick my fingers - it's delicious. A day passed. Either already throw to dry (night tariff), or wait for the day or the next night ...
Well, she is as black as the night outside the window.

Put it already. A day is also normal.

[Elena Tim]

Elena Tim, I'll put it perhaps. And then hungry all day after dinner on Thursday in small fillets steamed. And still wait and wait for these ...
And I'll put plums in the marinade and then wither too, in. I'll just add sugar.

[Elena Tim]

Elena Tim, Lenus, but how to understand the readiness of meat? This is the first time I've dealt with such a preparation ... My husband is worried, suddenly it's raw ...

Yes, and my dryer turned out to be the simplest option, blowing from the bottom and only on the lower grate is cooking more or less normal. I used to hang out with them here and there. So doubts are prevailing ..

Lenusik, but do not understand in any way - do according to the recipe and that's it. We all have different dryers here, but everyone succeeds. Over time, you will adjust the readiness to your taste.