Description
Surprise your loved ones!!! There are similar recipes, but my assembled from different options by trial taste, because I want to share with you. Such meat previously bought in the store. And I always thought that in home to cook will be difficult. But don't worry, what you need, such as jerk, a lot of time, actually no, all in all the night for the eye. And everything is simple and quite inexpensive. The price in the store almost 5 times the cost. And the taste of homemade is even better, especially the amount of salt and spices can always be adjusted to your taste. Apply for a dish as festive table with cold meats or by itself or just with a beer instead of fish. Friends who did not know that this chicken breast was asking what fish? And I think this is much better than chips and crackers chemical. All natural product!!! Try it yourself as it is delicious and easy! Bought in the store such meat is called "Carpaccio" that angered many znatakov here and now I know the differences. But still want to keep a similar name on the store, because I think there are many people familiar with this dish from the store under the wrong name.
Ingredients
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Chicken fillet
1 kg
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Salt
5 tsp
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Coriander
2 tsp
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Allspice
0.5 tsp
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Black pepper
1 tsp
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Paprika sweet
3 tsp
Cooking
I took 1 kg. or 3 medium pork can be frozen ( after thawed then) to Wash, to clean the film, fat, we need only clean meat. Each half breast cut into two approximately equal thickness part. It turns out one whole breast 4 long thick pieces. Dry with paper towels every piece. I did so, wrapped in a towel and pressed down slightly with his hand.
In fact, spices can be placed any which you like Khmeli-suneli, pepper mixture. I like this kit. Someone can add the and garlic still, not too bad. I prefer to take possible spice whole beans and pound them before cooking. And what you suggest. All that bean pound mix with salt, paprika. Paprika I advise you not to ignore, it gives a beautiful color and good flavor.
Now each piece a good coat in the spices and salt slightly pushing. So everything was coated with this mixture.
Once all the pieces obvalyali and properly stowed in the container pressed against the cargo. This will help displace salt excess moisture and proselytise. Very convenient for this purpose, the sets of containers in a large meat, and the smaller one filled with water and serves as a load. Remove this in the fridge for 6-8 hours. I usually at night, but the main thing is not to overdo. It's not the fish skin, salted quickly.
So much chicken gave liquid. Now cut a small piece and try rinse for salt, keep in mind that after drying, the meat will be saltier. If salt normal wash directly under running cold water and dry thoroughly with a paper towel each piece, pressing with your palm. If too much salt, then rinse and let stand in cold water 30 minutes, another rinse and then dry. To overdo sometimes, salt are different, but it's not scary.
Now dried, the pieces lightly sprinkle paprika and strung on skewers for kebabs or wire that will come up. I have here a method, I then these skewers are hung upside down on a stool and dry at room temperature for 12-16 hours. If there is a place where a draft the better, air movement will speed up the process. In my kitchen almost all the time, slightly open the window, put there. The degree of drying do to your taste, there's someone I like.
Here is a beautiful and tasty carpaccio. It is necessary to store in the fridge wrapped in paper, not wrapped in plastic will suffocate. I use plain baking paper.
Bon appetit!
This is a screenshot from Wikipedia, which is carpaccio.
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