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【慢煮威靈頓牛】 • 低溫慢煮【威靈頓牛】Remake 2018 ...
【法式紅酒雞】 • 【法式紅酒雞】聖誕!暖胃!一煲過! - Co...
【自家製 肉丸意粉】 • 簡易【自家製 番茄肉丸意粉】- Homem...
【牛油果香草雞肉沙律】 • 【牛油果香草雞肉沙律】前菜/早餐 - Avo...
出街食塊無熟成嘅斧頭扒都可以去到成千蚊一件,今次我哋試下係Big Big Channel買一塊返黎係屋企整一次未必比餐廳差嘅斧頭扒,程度非常似低溫慢煮嘅質感,用焗爐仔就搞掂,唔駛慢煮棒:)
另外會用到reverse sear 嘅方式去令到件事更加完美,想知點解?睇片啦。
呢個做法可以形容係任何厚切嘅牛扒,例如肉眼, 西冷, 肋排等等.
建議慢焗時的肉中心溫度:
(Suggested core temp of meat during the slow roasting process):
Rare: 49C
Medium Rare: 53C
Medium: 55C
Medium Well: 58C
計算慢煮時間教學: • 【牛扒】計算慢煮時間教學 - How To ...
慢煮牛扒 極厚切! 爆汁!(梅納反應): • 【西冷牛扒】慢煮 Medium Rare!極...
It can be very expensive to have a piece of Tomahawk Steak out there in the restaurant, this time I've bought this baby from TVB big big channel in HK, and trying to make it to a beautiful top grade texture and doneness. Just with an oven and make it very similiar to a sous vide product. So everyone can do it at home with a low oven :)
Moreover, I've used reverse sear technique to enhance a better Maillard reaction, fancy to know the story? Watch it!
The same technique can be applied to any thick cuts of steaks, such as Rib eyes, Sirloins, and Prime/Standing Ribs.