Hello everyone, today I wanted to post this recipe is very tasty and surprising, but more 'what else I was interested in introduce a cooking technique that I use often and I am convinced is the most 'likely to get good results with some products. But let's go ... the recipe: Ingredients
1 chicken about 1Kg
Herbs to taste (I used fresh rosemary and a pinch of ground cinnamon)
Extra virgin olive oil.
salt, pepper and other spices to taste 1 envelope
vacuum
procedure
The night before you prepare the chicken spennelando the skin with olive oil, then salt, pepper and other spices to your liking (there are good curry, paprika, etc.) put it in the bag for the vacuum in technical jargon are called "embossed envelopes" (if it does not enter, you will divide it in two envelopes) then put in as your choice of flavors, I put only good fresh rosemary and a pinch of ground cinnamon, and remove the air in the refrigerator until the day sigillate.Lasciatelo dopo.Accendete the oven at 60 ° and enter your chicken cooking is right around 8 hours. After this time, take the chicken, open the envelope and pour entire contents into a pan, put the grill of the oven, wait for it to go in temperature and place the pan with the chicken at the top near the grill, wait 4 / 5 minutes for the beautiful skin becomes crisp, then serve your chicken.
result: a tasty chicken and crispy outside and incredibly tender and not at all dry wad (a characteristic of chicken, especially in parts like the breasts) inside, you'll have all the flavors and aromas of your seasonings. Why do all the cooking time the chicken gets closed all the flavors and aromas of the sauce you've chosen and do not disperse as part occurs with normal cooking.
Another fundamental aspect for you to understand why the low temperatures are essential on some products is that certain types of meat overcome some temperatures, which vary from product to product, change color and become dry as the high temperature brings out all juices. This is not true for all the meat, such as in steak or grilled meats, such as Florence, ribs, rib steak, and so the speech does not apply because they need high temperatures and short cooking, but we will see later that other aspect.
This technique can also use it with all those meat-rich gelatinous fibers in need of slow cooking, such as pot roast. But you will get excellent results with a simple pork loin. But you can use this technique with some fish, but we will discuss the topic more 'forward.
You can spice up your product with thousands of other condiments, such as matches very well the beer, then place a small amount of beer in the bag along with other flavorings and leave in refrigerator overnight.
Try, try and let me know.
soon ...
1 chicken about 1Kg
Herbs to taste (I used fresh rosemary and a pinch of ground cinnamon)
Extra virgin olive oil.
salt, pepper and other spices to taste 1 envelope
vacuum
procedure
The night before you prepare the chicken spennelando the skin with olive oil, then salt, pepper and other spices to your liking (there are good curry, paprika, etc.) put it in the bag for the vacuum in technical jargon are called "embossed envelopes" (if it does not enter, you will divide it in two envelopes) then put in as your choice of flavors, I put only good fresh rosemary and a pinch of ground cinnamon, and remove the air in the refrigerator until the day sigillate.Lasciatelo dopo.Accendete the oven at 60 ° and enter your chicken cooking is right around 8 hours. After this time, take the chicken, open the envelope and pour entire contents into a pan, put the grill of the oven, wait for it to go in temperature and place the pan with the chicken at the top near the grill, wait 4 / 5 minutes for the beautiful skin becomes crisp, then serve your chicken.
result: a tasty chicken and crispy outside and incredibly tender and not at all dry wad (a characteristic of chicken, especially in parts like the breasts) inside, you'll have all the flavors and aromas of your seasonings. Why do all the cooking time the chicken gets closed all the flavors and aromas of the sauce you've chosen and do not disperse as part occurs with normal cooking.
Another fundamental aspect for you to understand why the low temperatures are essential on some products is that certain types of meat overcome some temperatures, which vary from product to product, change color and become dry as the high temperature brings out all juices. This is not true for all the meat, such as in steak or grilled meats, such as Florence, ribs, rib steak, and so the speech does not apply because they need high temperatures and short cooking, but we will see later that other aspect.
This technique can also use it with all those meat-rich gelatinous fibers in need of slow cooking, such as pot roast. But you will get excellent results with a simple pork loin. But you can use this technique with some fish, but we will discuss the topic more 'forward.
You can spice up your product with thousands of other condiments, such as matches very well the beer, then place a small amount of beer in the bag along with other flavorings and leave in refrigerator overnight.
Try, try and let me know.
soon ...
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