Куриный рулет Просто и вкусно Копченый рулет Три варианта термообработки

🔥 In August, you can purchase equipment in installments and not pay % To find out more, leave a request on the website: 🔗 https://hobbi-cold.ru/dobroslav13/?ut... And with my promo code DOBROSLAV13, you will purchase a smokehouse at the best price! 🔥 Chicken roll: chicken thigh fillet 800 grams chicken breast fillet 200 grams water 100 grams (depending on the quality of the raw materials) nitrite salt 17 grams sugar 3 grams phosphate 3 grams basic set of spices pchm 2 grams dry garlic 3 grams coriander 1 gram dry ginger 1 gram options sweet/smoked paprika 5 grams red hot pepper 1 gram Heat treatment mode for a roll with a diameter of 80 mm Heat treatment modes in a heat-smoke chamber (smokehouse) 1. 45 ℃ - 30 minutes (inlet and outlet closed, the chamber is sealed) 2. 55 ℃ - 30 minutes (inlet and outlet closed, the chamber is sealed) hermetically sealed) 3. 65 ℃ - 30+ minutes (until dry surface, inlet and outlet open) 4. 65 ℃ - smoking 20 minutes 5. drying after smoking 15 minutes, inlet-outlet open 6. 80-82 ℃ with steam up to 74 degrees in the center of the roll, the chamber is hermetically sealed 7. 75 ℃ - control cooking - 15 minutes 8. cooling 9. bon appetit Heat treatment modes in an electric oven 1. 50 ℃ - 30 minutes 2. 60 ℃ - 30 minutes 3. 70 ℃ - 30+ minutes 4. 85 ℃ with steam up to 74 degrees in the center of the roll 5. 75 ℃ - control cooking - 15 minutes 6. cooling 7. if you are making a smoked version, dry the roll after the oven, without cooling and smoke at a temperature of 65 degrees for 25 minutes Sous vide heat treatment modes - 1. place the roll in cold water 2. 50 ℃ - 30 minutes 3. 70 ℃ - 30 minutes 4. 74 ℃ 120 minutes 5. cooling 6. if you are making a smoked version, dry the roll after the oven, without cooling and smoke at a temperature of 65 degrees for 25 minutes Advertisement IP Danilov Alexey Geraldovich INN 773386751060. erid: 2W5zFHaNBZ2 Be good! Your culinary friend Dobroslav13