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Soft chicken breasts that don't flush the neck...

Marinate the chicken breasts overnight and bring 60 degrees for 2 hours. Very soft and succulent. Let's try it.

3/20 Edited to

สำหรับผู้ที่ชื่นชอบการทำอาหารแบบละเอียด หรืออยากได้อกไก่สูตรนุ่มละมุนแบบมืออาชีพ วิธีการหมักอกไก่ข้ามคืนก่อนนำมาตุ๋นด้วยเทคนิคซูวีถือเป็นทางเลือกที่ดีมากๆ การซูวี (Sous vide) คือการใช้ความร้อนต่ำแต่ใช้เวลานาน ทำให้อาหารสุกอย่างทั่วถึงโดยไม่สูญเสียความชุ่มชื้น วิธีนี้เหมาะมากสำหรับอกไก่ที่มักจะแห้งและแข็งเมื่อต้มธรรมดา หรือนำไปย่างโดยตรง โดยส่วนตัว ฉันมักจะหมักอกไก่ด้วยเครื่องปรุงง่ายๆ เช่น น้ำมันมะกอก, กระเทียม, และเครื่องเทศที่ชอบ ทิ้งไว้ในตู้เย็นข้ามคืนเพื่อให้รสซึมเข้าเนื้ออย่างเต็มที่ จากนั้นก็ใส่ถุงซูวีปิดสนิท เหมาะสำหรับเตาอบน้ำร้อนหรือตัวเครื่องซูวีที่ตั้งอุณหภูมิได้แม่นยำ 60 องศาเซลเซียส ตามเวลาที่แนะนำ ผลลัพธ์ที่ได้คืออกไก่นุ่มชุ่มฉ่ำจนแทบละลายในปาก ไม่ฟืดติดปาก เหมาะสำหรับทำเมนูสลัดอกไก่ หรืออกไก่ย่างน้ำจิ้มซีฟู้ดก็ยังอร่อย แนะนำให้ทำครั้งแรกโดยจับเวลาและอุณหภูมิตามที่แนะนำ และปรับรสชาติของการหมักตามความชอบของแต่ละคน เมื่อได้ฝึกฝนไปสักพัก จะสามารถครีเอทเมนูอกไก่ซูวีแบบต่างๆ ได้อย่างมือโปรและสร้างสรรค์รสชาติตามใจชอบ

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