Turkey fillet in sweet and sour sauce, cooked sous vide
Gather all the ingredients on the list and start cooking the turkey fillet in sweet and sour sauce sous vide.
Gather all the ingredients on the list and start cooking the turkey fillet in sweet and sour sauce sous vide.
Rinse the turkey fillet well and dry it completely with kitchen paper.
To prepare the sauce, you will need fresh ginger (I grated it finely), tomato paste, honey, lemon juice, soy sauce, olive oil, and a pinch of salt. Combine all the ingredients in a bowl and mix well.
Coat the steak completely with the prepared sauce. I had a fairly large steak, so I cut it into two pieces.
A quick tip for vacuum sealing: Before placing the steak in the bag, fold the top edge outwards about 5 cm. Then, place the steak and sauce inside, return the edge of the bag to its original position, and seal it.
This is important because the edge of the bag must remain dry. If sauce or moisture gets on it, the bag may not seal properly and the seal will break.
Let the steak marinate for about 30 minutes. If you have time, you can leave it in the marinade for a little longer.
There are several ways to cook sous vide. I use a special device that maintains a constant water temperature. You can also cook sous vide in a multi-cooker if it has a specific program or allows you to precisely adjust the desired temperature. Another option is a small immersion circulator for sous vide cooking, which is placed directly in the container of water.
When cooking turkey, it's important to maintain the correct temperature and time. A temperature of 63 degrees Celsius (145 degrees Fahrenheit) can serve as a guideline, but the exact cooking time will depend on the thickness of the cutlet. For a medium-thick turkey, it can take between 1 and 1.5 hours, or even 2 hours.
This time I cooked the steak at 65 degrees for 2 hours.
After cooking, the steak should be cooled quickly. To do this, place the bag in ice water for about 20 minutes.
This cooling will help stop the cooking process and preserve the tender and juicy texture of the meat.
Before serving, I lightly heated the steak in a dry pan and then cut it into portions.
I served the turkey with mashed potatoes, but it also goes well with any other side dish, fresh lettuce or vegetables.
Tender and juicy turkey fillet in sweet and sour sauce, cooked sous vide and ready to serve. This is the simple yet delicious lunch I prepared.