Sunday, November 24, 2013

哈哈廚房：試 Sous Vide 慢煮豬軟骨

係Ranch 99見到有豬軟骨賣，就買返黎繼續Fusion啦～



將豬軟骨洗好抹乾身。

我試用呢隻鎮江骨汁。

真空SEAL～

然後成包放入Sous Vide Supreme 65C 24小時。

然後又比呢個哈哈人人嚇鬼我，又話豬要熟D啦，好啦，再黎75C 8個鐘。

上碟。

我同C6每人自己一碟。

佢第一句問我，無刀叉點食？我話應該唔洗架～

吃後感，豬肉有少少鞋。好明顯應該唔需要75C囉～骨夠軟可以食，但又未軟晒，可能要48小時～

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3 comments:

  1. yuejaiDecember 10, 2013 at 6:22 PM

    I tried to buy 豬軟骨 to make another dish but I have no idea what "cut" is it. Do you know the answer name for it? Thanks!

    ReplyDelete
    Replies
    1. 哈日米米December 13, 2013 at 9:48 AM

      I have to check next time I go to chinese supermarket. :)

      Delete
  2. Kenny LeeJune 6, 2016 at 9:03 AM

    HI, 我因為最近想搵SOUS VIDE 嘅豬軟骨做法，所以搵到哩到。
    多謝你嘅心得。想請問65c 24hr嘅時候骨係唔係膠質？想d軟骨呈膠質，65c 48hr 夠無夠？
    thank you so much!

    ReplyDelete

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