Recommended sous vide cooking tais

2022 tab tom yuav pib

raws li tus neeg noj zaub mov, cia peb pib nrog zaub!

Lub ntsiab lus ntawm qhov teeb meem no yog "sous vide cooking"

Pom zoo kom muaj cov kua zaub ua noj ua haus

Kuv vam tias nws tuaj yeem siv rau kev siv.

1. Kub caij nplooj ntoos hlav qe nrog kib dos thiab caviar

Hot spring eggs with fried onions and caviar

Cov ntaub ntawv raw:

Cov qe tshiab 1, dos 1, caviar 10 g, edible paj thiab nyom me ntsis, qab masala compound spices me ntsis, fennel me ntsis, qab ntshiab dub kua txob 1 g, ntsev me ntsis

Npaj txhij:

Sous vide cooker khaws cov dej kub ntawm 64 degrees Celsius.

Ua:

1. Noj cov qe hauv qhov cub qis qis rau 90 feeb.

2. Lub caij thiab xim ntsuab dos seem nrog Haomei masala compound spices thiab fennel caw, tab sis nws tsis haum rau kib nws zoo.

3. Sprinkle ntsev thiab kua txob dub kua txob qab ntawm lub qe thaum thauj khoom.

4. Nruab lub tais raws li daim duab kos.

Cov ntsiab lus ua noj:

Xyuas kom cov dej kub nce mus txog 64 degrees Celsius ua ntej koj tuaj yeem ntxiv cov qe tshiab.

2. Tsawg kub roasted Persian ntsim nqaij nyuj fillet

Low temperature roasted Persian spicy beef filet

Cov ntaub ntawv raw:

100g nqaij nyuj fillet, 100g taub dag, 10g edible fungus, 15g ceev, 30g qab Persia ntsim marinade, 10ml txiv quav ntswv nyoos sauce, 5ml Porter wine, 20ml xim av sauce, 1g qab ntshiab dub kua txob, thiab tsim nyog tus nqi ntawm ntsev thiab txiv roj roj.

Npaj txhij:

Tshem tawm cov fascia ntawm tag nrho cov nqaij nyug fillet, ntxuav thiab tso tseg.

Ua:

1. Tag nrho cov nqaij nyuj fillet yog pickled nrog qab Persian Xiangzi ntsim marinade thiab ntsev.

2. Ci nqaij nyug nqaij nyug hauv qhov cub ntawm 55 ℃ rau 80 feeb.

3. Steamed taub dag, ntxiv txiv kab ntxwv qaub kua txiv ua kua txiv kab ntxwv taub dag av nkos.

4. Cov kab mob edible yog boiled nrog dej rau seasoning.

5. Ncuav Porter cawv rau hauv cov ntses xim av los ua kua txiv Porter.

6. Txiav 100g Roasted Beef Filet thiab muab tso rau hauv lub phiab raws li daim duab kos.

Cov ntsiab lus ua noj:

Niufeili feem ntau yog ci tag nrho, uas yog tsim rau cov qhua ua noj tom qab kev so

3. sous vide cooker boiled qaib mis nrog txiv qaub curry kua txiv

sous vide cooker boiled chicken breast with lemon curry juice

Cov ntaub ntawv raw:

90g nqaij qaib mis, 1 taub hau liab cabbage, 12g broccoli, 4G ntau yam edible paj, 5g dos, 2G qab thyme nplooj, 4G qab txiv qaub curry ntsev tsw seasoning, 15ml Dutch kua txiv, 5ml dawb wine thiab 6ml txiv roj roj.

Npaj txhij:

Ntxuav lub mis qaib thiab tso tseg.

Ua:

1. Muab nqaij qaib mis, qab thyme nplooj, dawb cawu cub, dos thiab txiv roj roj rau hauv lub hnab nqus tsev vacuum, lub tshuab nqus tsev, thiab tom qab ntawd ua noj nyob rau hauv ib tug kub-kub qeeb cooker ntawm 60 ℃ rau 4 teev.Coj lawv tawm mus rau standby.

2. Ua noj lub taub hau liab thiab hloov mus ua tej daim.

3. Delicious txiv qaub curry ntsev tsw seasoning thiab Dutch kua txiv yog tag nrho tov los ua txiv qaub curry Dutch kua txiv.

4. Nruab lub tais raws li daim duab kos.

Cov ntsiab lus ua noj:

Thaum ua noj ntawm qhov kub tsawg, ua tib zoo saib xyuas qhov kub thiab txias kom tsis txhob muaj cov nqaij qaib tsis qab los yog laus dhau

4. Haus luam yeeb goose mis nrog kua txiv kab ntxwv

Smoked goose breast with orange juice

Cov ntaub ntawv raw:

1 lub taub hau goose, 1 radish, 1 carrot, 1 liab doog qos yaj ywm, me ntsis edible paj thiab nroj tsuag, 1 raw khoom ntawm fennel taub hau, me ntsis weihaomei txiv hmab txiv ntoo thiab ntoo fumigation seasoning, 20ml kua txiv kab ntxwv, 1g weihaomei ntshiab dub kua txob, thiab ib tug tsim nyog tus nqi ntawm ntsev thiab txiv roj roj

Npaj txhij:

1. Goose mis yog pickled nrog qab txiv hmab txiv ntoo ntoo smoked seasoning, qab zib thiab ntsev.

2. Blanch rhizome zaub.

3. Lub tshuab hluav taws xob qis qis tswj cov dej kub ntawm 58 ℃.

Ua:

1. Nqus cov goose mis nyuj thiab ua noj rau hauv qhov cub qis qis rau 4 teev.

2. Tshem tawm lub mis nyuj, muab tso rau hauv lub lauj kaub, Fry cov roj nyob rau hauv daim tawv nqaij tshaj ib tug tsawg tshav kub thiab hloov lub riam kom zoo.

3. Hloov cov zaub blanched rau hauv riam thiab do Fry lawv nrog txiv roj roj kom saj.

4. Nruab lub tais raws li daim duab kos.

Cov ntsiab lus ua noj:

Goose mis yuav tsum tsis txhob hlawv thiab yuav tsum tsis txhob dhau siav.

5. Sardine salon nrog roasted liab peppers thiab radish zaub xam lav

Sardine salon with roasted red peppers and radish salad

Cov ntaub ntawv raw:

Sardine 120 grams, 8 grams qhuav spices, 20 grams ntawm liab kua txob, 8 grams radish, txiv roj roj 20 ml, 5 ml dub vinegar, 10 grams zaub xam lav hnav khaub ncaws, delicious, ntshiab dub kua txob 1 grams, ntsev npaum li cas.

Npaj txhij:

Sardine txiav tawm cov ntses fillet thiab ntxuav thiab pickled nrog dawb wine.

Ua:

1. Muab sardine rau ntawm cov txuj lom qhuav, ncuav txiv roj roj, nphoo ntsev thiab saj cov kua txob dub thiab ua noj ntawm qhov kub thiab txias.

2. Muab cov kua txob liab qhwv rau hauv cov ntawv ci, ci kom huv si thiab tev nws.

3. Txiav radish, ntxiv zaub xam lav, sib tov nyob rau hauv cov roj txiv roj thiab dub vinegar mus saj.

4. Code disk ua ntu zus.

Cov ntsiab lus ua noj:

Lub qhov cub universal steaming siv 50% av noo thiab 60 ℃ rau qeeb roasting.

6. Tsawg kub roast nqaij nyug siab nrog taub dag puree thiab dub fungus kua txiv

Low temperature roast beef liver with pumpkin puree and black fungus juice

Cov ntaub ntawv raw:

200g nqaij nyug siab, 50g dos, 25g carrot, 25g celery, 100g taub dag, 1 Chieh Gua paj, 1 liab asparagus, 1 txiv lws suav, 20g chicory, 20g liab lettuce, 20g sesame, 1 crystal pear, 25g dawb cawu cub 10ml. 30ml zib ntab, 20ml dub fungus roj, 50g dub fungus, 200ml cream, 100ml liab cawu cub 200ml mis nyuj, 20ml Hennessy XO, 20ml kua nqaij qaib, 1g qab kua txob dub, ntsev me ntsis, vanilla vinegar, txiv roj roj thiab butter.

Npaj txhij:

Ntxuav nqaij nyuj daim siab thiab tso tseg

Ua:

1. Txiav cov nqaij nyuj, tshem tawm cov fascia, sift nws, thiab ntxiv ntsev, qab zib, kua txob thiab Hennessy XO rau seasoning.Tom qab ntawd muab tso rau hauv buttered abrasive.

Muab qhwv rau hauv cov ntawv ci, ntub dej ci hauv lub lauj kaub ci nrog dej kub txog 80 ℃ rau 120 feeb, tshem tawm thiab txias nws, thiab muab tso rau hauv lub tub yees rau ntau tshaj 12 teev.

2. Sau cov dos nrog butter kom txog thaum uas muaj ntxhiab, ntxiv dub fungus, ncuav liab cawu cub thiab kua txiv hmab txiv ntoo, mloog zoo kom txog thaum tuab, thiab ces ncuav dub fungus roj los ua sauce.

3. Tev lub taub dag, coated nrog ntsev thiab kua txob dub kua txob qab, stew nyob rau hauv cov mis nyuj thiab qab zib rau li 2 xuab moos, kom txog thaum nws nkig thiab rotten, tshem tawm, nias rau hauv taub dag av nkos, thiab ua raws li cov kev cai. daim duab.

4. Soak lub peeled siv lead ua pear nyob rau hauv dawb wine thiab zib mu rau 10 feeb los ua ib lub nplhaib pear.

5. Nruab lub phiab raws li qhia hauv daim duab.

Cov ntsiab lus ua noj:

Qhov kev ntxhib los mos ntawm daim siab bovine yog ib qho nyuaj, yog li qhov tsim nyog ntawm cov nplaum yuav tsum tau ntxiv los ua kom cov ntub dej ntawm daim siab bovine.Dub fungus roj yog cov concentrated dub fungus, uas muaj ib tug muaj zog tsw tshaj li dub fungus.Yog li ntawd, nchuav cov roj fungus dub ua ntej cov ntses tawm hauv lub lauj kaub tuaj yeem ua rau kom cov tsw thiab qib ntawm cov tais diav.

7. Tsawg kub cod nrog liab zaub muab tshuaj txhuam, ntsuab taum ntses thiab Brin sauce

Low temperature cod with red vegetable paste, green bean sauce and Brin sauce

Cov ntaub ntawv raw:

120g cod, 30g liab cabbage taub hau av nkos, 6G ntsuab taum muab tshuaj txhuam, 10g brin paste, 1 ntxig, 3ml kua txiv qaub, 1g qab kua txob dub, ib tug me ntsis edible paj, ib tug tsim nyog tus nqi ntawm ntsev thiab txiv roj roj.

Npaj txhij:

COD yog nqus tau ntim tom qab hloov riam.

Ua:

1. Tshav kub lub tshuab nqus tsev khaws cia COD hauv qhov cub qis qis ntawm 58 ℃ rau 30 feeb.

2. Tshav kub lub lauj kaub, ncuav rau hauv cov roj txiv roj, Fry cod rau ob sab, thiab lub caij nrog ntsev, kua txob dub kua txob qab thiab kua txiv qaub.

3. Tshav kub lub taub hau liab kua txob, taum ntsuab thiab Brin sauce thiab ncuav rau hauv lub phaj.

4. Muab cod, txiav, thiab lwm yam raws li daim duab.

8. Tsawg kub ntses salmon nrog Japanese broccoli muab tshuaj txhuam

Low temperature salmon with Japanese broccoli paste

Cov ntaub ntawv raw:

150g salmon, 30g broccoli paste, 10g raspberry sauce, 1 zaub ncuav mog qab zib, kua txob dub kua txob, me ntsis edible paj, tsim nyog tus nqi ntawm ntsev thiab txiv roj roj.

Npaj txhij:

Salmon nqus tsev khaws cia rau siv.

Ua:

1. Muab lub tshuab nqus tsev ntim cov ntses rau hauv lub qhov cub qis qis ntawm 56 ℃ rau 30 feeb.

2. Fry lub ncuav mog qab zib kom txog thaum ob sab yog golden.

3. Ua kom sov cov av nkos, txhuam nws ntawm lub phaj nrog ib lub cuab yeej tshwj xeeb, muab cov ntses salmon rau ntawm nws, thiab nruab lub phaj raws li daim duab.


Post lub sij hawm: Nov-15-2021