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...

自製醃肉及煙燻篇 - 煙燻 (HOMEMADE CURING AND SMOKING – Smoking food)

之後幾篇的醃肉最後也是煙燻,為什麼? 因為醃肉後是生的,除了魚類外,其他也不能直接食用,所以最後也要煮過或煙燻熟成食物才可。

We mentioned smoking after cured for the next few posts, why need so? since cured meat is still raw, it’s not cooked, cured meat just prevent bacteria growth on the meat, other than fish, other meats not prefer to eat raw, so better cook it or smoke it afterwards.

 

煙燻食物在西方國家比較普遍、多樣化及復雜,但中式煙燻卻簡單得多。

Smoked meat is more familiar in western … 閱讀更多 Read more...

[原創食譜 Original Recipe] 自製小食篇 - 薯片 (HOMEMADE SNACK – Potato Chips)

IMG_6896

 

這是突然的插入文章,暫且把做煙肉製作放低一下,因為最近試做了工廠式的薯片,本來想遲些才寫關於做小食的文章,但今次完成後在一些討論區上發放了相片,卻吸引了不少回響,答應整理後分享給大家。

This is an extra post that I’m not support to write it now, recently I tried to make homemade potato chips that really like factory one, and uploaded in facebook group, however, so many feedbacks hope that to write a recipe for this, thus, just put aside the post of bacon making, and today, just organised photos and … 閱讀更多 Read more...