[原創食譜 Original Recipe] 越南生熟牛湯河 – 低溫慢煮版 (Vietnamese Pho Bo – Sous Vide version)

 

這個麵食應該不陌生吧。作者很喜歡食,當然以前一定出街才吃,現在不外出用餐,但又很想吃啊。由於作者沒有什麼慢煮鍋,又只得電磁爐,想做也不能做,但自試驗過海南雞的做法,今次作者大膽地嘗試長時間,用低溫慢煮的方法來做一個越南牛湯底,幸好地完全沒有問題,所以今次就算第一次試做,但也可以分享做法給大家。

I think I don’t have to introduce this vietnamese noodle, you should knew about it, nowadays, since I don’t like to go out for dining, so I just try to make what I want to eat.  However, I don’t have crock-pot and just using induction cooker, so what I can do is try using sous vide method. I … 閱讀更多 Read more...

[原創食譜 Original Recipe] 馬來西亞海南雞飯 – 低溫慢煮版 (Malaysian style Hainanese Chicken Rice – Sous Vide Version )

 

相信很多人也吃過海南雞飯吧。坊間有很多做法及醮醬,但其實馬來西亞人只配海南辣醬來吃,所以今次只會分享這個醮醬吧。

I believed that many people have been tried this dish so many times already.  There are many cooking method and dipping sauces that you can found in different countries, however, in Malaysia, only dipping with Hainanese chilli sauce, so I will only introduce this dish with this sauce here.

 

至於做法,很多都覺得用飯煲做,作者都試過,但肉質沒有用低溫慢煮般滑,而去骨就沒有這樣容易。如果用最傳統的浸雞方法,就要好有經驗才可以做到,因為時間性很重要。

For the cooking method, many people shared … 閱讀更多 Read more...

低溫慢煮 (SOUS VIDE COOKING)

由於最近找不到好的豬腩肉,醃肉及煙燻篇要暫緩遲些才可繼續寫下去,請讀者見諒。 那就先說其他煮食方法吧。
Sorry that can’t find a good pork belly recently, so curing and smoking section will be delayed for posting, let’s talk about other cooking method first then.

 

低溫慢煮源於法國,把食物真空後,放入水中,以低溫度但長時間的烹調方式煮食,這個方法可使肉質保持鮮嫩,仍保留了肉汁,就算過了時間也不會燶,但一般在這烹調後會再煮一下,令肉的表面得到香脆的效果,小編使用火槍,這只會燒在表面上而不會煮過火了。所以,以前只會在高級餐廳或酒店才可享用;但近年集資的網站興起後,有不少人設計出低成本的小型工具,把這高級餐廳專用的煮食方法門檻降低,使到一般家庭也可以在家自己做,不用到高級餐廳附出高昂的價錢才能享用。

Sous Vide cooking method found in France, sous vide means “under vacuum” in english, just put the meat in vacuum bag/ziplock bag then put in the water, cooking in … 閱讀更多 Read more...