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 low temperature but long time, this cooking method can easy to cook meat in medium and medium-rare with juicy and tender, no need to worry about cook too long or too high heat, after sous vide finished, just use blow touch or pan to seal the meat until crispy surface.  In old days, sous vide can only enjoy in high class restaurants or hotels, but after kickstarter found, many people designed their own sous vide machine in low cost, so that everybody can buy and enjoy at home, no need pay high price only can enjoy it.

 

現時有兩款慢煮工具,一是柱形的,可以放在不同的器皿內,只要把工具簡易地安裝在器皿內就可以用了,收藏方便,缺點是器皿體積有所限制,但一般家庭就已經夠用了;柱形的也有為專業用家,可以給體積大的器皿用,當然價錢也比較貴。另一款是箱形一體式,當然價錢不便宜,比較適合小型餐廳用。

There are two types of sous vide machines in the market, one is circulator, you can use in any kind of pots or small plastic box, just clip the circulator on the pot or box, pull some water, you can start cooking; it’s good for people who have small place, but it can’t do too large steak or use in a large box, however, it’s more than enough for small family, of course, you can buy professional version circulator, the price is much higher and able to use larger box .  Another one is stand alone sous vide machine with box, it needs more space and price not cheap as well, it’s suitable for small restaurant

低溫慢煮一般也是用於肉類,但湯類及甜品也有人試做。
Sous vide mainly for cooking meats, but some people also try to cook soup and dessert.

市面上有幾款比較便宜的工具,小編找了很多資料及比較過,以下品牌比較好用及有適合香港的電壓及插頭 :
Since Hong Kong voltage is 220v, it’s not much choice at the stage, this is the one that got Hong Kong plug :

Sous Vide Equipment online store

至於抽真空機也少不了,一個好的抽真空機很重要,抽真空不好會導致醬汁留出或入水,那就麻煩了。
If you really wanna start sous vide at home, vacuum sealer is a part of the important machine that you need, so you have to choose a better machine to avoid sauce out of the bag, otherwise you will get terrible experience.

Food Saver Vacuum Sealer

 

 

以下是一個很出名的外國煮食網站,他們列出一個低溫慢煮的肉類時間表,讀者可以參考一下 :
Here is a very famous cooking website that provide a list of sous vide cooking temperature and time guide :

Sous Vide Times and Temperature Guide

 

小編試過以下的肉類,如果有醬汁的菜式,需要先煮好醬汁,放涼一會後才倒入袋,有機會嘗試其他再與大家分享 :

I tried some meats below, if you wanna cooking sous vide with sauce, please cook the sauce and cool down a little bit and pull it in the bag with meats, hope that I have chance to cook more and share with you later :

肉眼扒

 

日本豚肉
日本豚肉 : 61度,45分鐘

 

豉油雞
豉油雞 : 雞分半,用老抽及玫瑰露醃一會,豉油、老抽、冰糖煮滾,待涼後,把半隻雞為一袋,把雞及醬料放入真空袋,sv 65度,3小時

 

豆豉雞
豆豉雞 : 雞斬半,用老抽及玫瑰露醃一會,乾蔥、蒜蓉、豆豉爆香,加入豉油、老抽、冰糖、玫瑰露煮滾,待涼後,把雞及醬料放入真空袋,65度,3小時

 

羊架
羊架 : 58度,2.5小時

 

IMG_6832
叉燒 : 用梅頭肉,預先醃一晚,sous vide 62度,4小時

 

香茅豬柳 : 62度,30分鐘
香茅豬柳 : 乾蔥、蒜蓉、香茅爆香,加入豉油、老抽、魚露、冰糖煮滾,關火待涼後,豬柳及醬料放入真空袋,62度,30分鐘

 

溫馨提示 : 請不要浪費資源,sous vide後的水可以用來清潔的,小編會用來清潔地板,因為還有餘溫,清潔地板最好不過。
Warming tips : please save world resources, use the water to clean the floor after sous vide, it's still a bit warm, it's good for cleaning