Paipai ʻia nā kīʻaha sous vide

2022 kokoke e hoʻomaka

ma ke ʻano he mea ʻai, e hoʻomaka kākou me nā mea kanu!

ʻO ke kumuhana o kēia pukana ʻo "sous vide cooking"

Manaʻo i ka moʻo o nā kīʻaha sous vide

Manaʻo wau hiki ke hoʻohana ʻia no ka ʻike.

1. ʻO nā hua puna wela me nā aniani palai a me ka caviar

Hot spring eggs with fried onions and caviar

Mea maka:

ʻO nā huaʻai hou 1, aniani 1, caviar 10 g, nā pua ʻai a me ka mauʻu liʻiliʻi, nā mea ʻala masala ʻono liʻiliʻi, fennel liʻiliʻi, pepa ʻeleʻele maikaʻi ʻono 1 g, paʻakai liʻiliʻi.

E hoʻomākaukau:

Mālama ʻo Sous vide cooker i ka mahana o ka wai ma 64 degere Celsius.

Hana:

1. E hoʻomoʻa i nā hua i loko o kahi kīʻaha haʻahaʻa haʻahaʻa no 90 mau minuke.

2. E ho'ā a kala i ka ʻāpana ʻonika ʻōmaʻomaʻo me nā mea ʻala a me ka waina fennel ʻo Haomei masala, akā ʻaʻole kūpono ia e palai maikaʻi.

3. E kāpīpī i ka paʻakai a me ka pepa ʻeleʻele maʻemaʻe ʻono ma luna o nā hua i ka wā e hoʻouka ai.

4. E hoʻouka i ka pā e like me ke kaha kiʻi.

Nā wahi kuke:

E hōʻoia i ka piʻi ʻana o ka mahana o ka wai i 64 degere Celsius ma mua o ka hiki ke hoʻohui i nā hua hou.

2. Haʻahaʻa wela i kāhinu ʻia i ka ʻiʻo pipi ʻiʻo pīkī Persian

Low temperature roasted Persian spicy beef filet

Mea maka:

100g pipi filet, 100g paukena, 10g edible fungus, 15g nati, 30g meaʻono Persia spicy marinade, 10ml grapefruit sauce, 5ml Porter waina, 20ml meaʻala ʻeleʻele, 1g ʻono ka pepa ʻeleʻele maikaʻi, a me ka nui o ka paʻakai a me ka aila ʻoliva.

E hoʻomākaukau:

Wehe i ka fascia o ka filet pipi holoʻokoʻa, holoi a waiho ʻia.

Hana:

1. Hoʻopili ʻia ka filet pipi āpau me ka ʻono a me ka paʻakai Persian Xiangzi spicy marinade.

2. E hoʻomoʻa i ka filet pipi pickled i ka umu ma 55 ℃ no 80 mau minuke.

3. ʻO ka paukena mahu, e hoʻohui i ka ʻuala huaʻala e hana ai i ka lepo ʻukena ʻala.

4. Hoʻomoʻa ʻia ka ʻuala ʻai me ka wai no ka hoʻoulu ʻana.

5. E ninini i ka waina ʻo Porter i loko o ka wai ʻeleʻele e hana i ka wai Porter.

6. E ʻoki i 100g o ka Roasted Beef Filet a waiho i loko o ke kīʻaha e like me ke kaha kiʻi.

Nā wahi kuke:

Hoʻomoʻa mau ʻia ʻo Niufeili a pau, kahi kūpono no ka poʻe malihini e kuke ai ma hope o ka mālama ʻana

3. Sous vide cooker i hoʻolapalapa ʻia ka umauma moa me ka wai lemon curry

sous vide cooker boiled chicken breast with lemon curry juice

Mea maka:

90g ka umauma moa, 1 poʻo kāpeti ʻulaʻula, 12g broccoli, 4G mau pua ʻai like ʻole, 5g aniani, 2G lau thyme ʻono, 4G lemona curry ʻono paʻakai ʻono, 15ml wai Dutch, 5ml waina keʻokeʻo a me 6ml ʻaila ʻoliva.

E hoʻomākaukau:

E holoi i ka umauma moa a waiho ʻia.

Hana:

1. E hoʻokomo i ka umauma moa, nā lau thyme maikaʻi, ka waina keʻokeʻo, ka ʻaila a me ka ʻaila ʻoliva i loko o kahi ʻeke ʻeke, ʻūhā, a laila e hoʻomoʻa i loko o kahi kīʻaha haʻahaʻa haʻahaʻa ma 60 ℃ no 4 mau hola.Lawe iā lākou i waho no ke kū.

2. E kālua i ke poʻo ʻulaʻula a hoʻololi i ʻāpana.

3. Hoʻohui piha ʻia ka ʻono paʻakai lemon curry a me ka wai Dutch e hana i ka wai lemon curry Dutch.

4. E hoʻouka i ka pā e like me ke kaha kiʻi.

Nā wahi kuke:

Ke kuke ʻana i ka wela haʻahaʻa, e hoʻolohe i ka mālama ʻana i ka mahana a me ka manawa e pale ai i nā umauma moa ʻaʻole i kuke ʻia

4. ʻO ka umauma kuihi puhi ʻia me ka wai ʻalani

Smoked goose breast with orange juice

Mea maka:

1 umauma kuisa, 1 radish, 1 carrot, 1 uala poni, pua a me na mea kanu, 1 mea maka o ke poo fennel, wahi hua weihaomei a me na mea hoohu laau, 20ml wai alani, 1g weihaomei pepa eleele maemae, a me ka pono. ka nui o ka paʻakai a me ka ʻaila ʻoliva

E hoʻomākaukau:

1. Hoʻopiʻi ʻia ka umauma kuisa me ka lāʻau hua ʻono ʻono, ke kō a me ka paʻakai.

2. Blanch rhizome mea kanu.

3. Mālama ka mea kuke lohi haʻahaʻa i ka mahana wai o 58 ℃.

Hana:

1. E hoʻomoʻa i ka umauma kuisa pickled a hoʻomoʻa iā ia i loko o ka umu haʻahaʻa haʻahaʻa no 4 mau hola.

2. E wehe i ka umauma kuihi, e hoʻokomo i loko o ka pā, e ʻai i ka ʻaila i loko o ka ʻili ma kahi wela liʻiliʻi a hoʻololi i ka pahi i ke ʻano.

3. E hoʻololi i nā mea kanu i hoʻomaʻemaʻe ʻia i mau pahi a hoʻomoʻi iā lākou me ka ʻaila ʻoliva e ʻono.

4. E hoʻouka i ka pā e like me ke kaha kiʻi.

Nā wahi kuke:

ʻAʻole pono e puhi ʻia ka umauma kuisa a ʻaʻole e moʻa loa.

5. ʻO ka hale sardine me nā pepa ʻulaʻula i kālua ʻia a me ka salakeke radish

Sardine salon with roasted red peppers and radish salad

Mea maka:

Sardine 120 grams, 8 grams maloʻo mea ʻala, 20 grams o ka ʻulaʻula pepa, 8 grams o radish, ʻaila ʻoliva 20 ml, 5 ml ʻeleʻele vīnega, 10 grams o ka saladi lole, ʻono, ʻeleʻele maʻemaʻe pepa 1 grams, ka nui o ka paʻakai.

E hoʻomākaukau:

ʻOki ʻia ʻo Sardine i ka ʻiʻo iʻa a holoi ʻia me ka waina keʻokeʻo.

Hana:

1. kau i ka sardine ma luna o nā mea ʻala maloʻo, e ninini i ka ʻaila ʻoliva, kāpīpī i ka paʻakai a ʻono i ka pepa ʻeleʻele a kuke i ka wela haʻahaʻa.

2. E uhi i ka pepa ʻulaʻula i loko o ka pahu pahu, e kālua pono a ʻili.

3. ʻOkiʻoki i ka radish, hoʻohui i ka sauce salad, hui pū me ka ʻaila ʻoliva a me ka vīnega ʻeleʻele e ʻono.

4. Code disk ma ke kaʻina.

Nā wahi kuke:

Hoʻohana ka umu mahu honua i 50% haʻahaʻa a me 60 ℃ no ka hoʻomoʻa lohi.

6. ʻO ke akepaʻa pipi ʻōpala haʻahaʻa me ka paukena puree a me ka wai ʻeleʻele

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

Mea maka:

200g pipi akepaʻa, 50g aniani, 25g kāloti, 25g celery, 100g paukena, 1 Chieh Gua pua, 1 poni asparagus, 1 tōmato, 20g chicory, 20g lettuce poni, 20g sesame, 1 kiʻi aniani, 25g waina keʻokeʻo 10000ml waina. , 30ml meli, 20ml ʻaila ʻeleʻele, 50g ʻeleʻele ʻeleʻele, 200ml cream, 100ml ʻulaʻula waina 200ml waiu, 20ml Hennessy XO, 20ml wai moa, 1g ʻono ʻeleʻele maikaʻi loa, kahi paʻakai liʻiliʻi, vanilla vīnega, ʻaila ʻoliva a me ka pata.

E hoʻomākaukau:

E holoi i ke akepaʻa pipi a waiho ʻia

Hana:

1. E 'oki i ke akepa'a pipi, e wehe i ka fascia, kānana, a ho'ohui i ka pa'akai, ka cream, ka pepa a me ka Hennessy XO no ka ho'oulu.A laila e hoʻokomo i loko o kahi abrasive pata.

E uhi iā ia i loko o ka pahu pepa, e hoʻomoʻa i loko o ka pā bakena me ka mahana o ka wai ma kahi o 80 ℃ no 120 mau minuke, e lawe i waho a hoʻolili, a waiho i loko o ka friji no nā hola he 12.

2. E hoʻomoʻa i ka ʻakaʻaka me ka pata a ʻala, e hoʻohui i ka ʻeleʻele ʻeleʻele, e ninini i ka waina ʻulaʻula a me ka wai moa, e hoʻomoʻi a mānoanoa, a laila e ninini i ka ʻaila ʻeleʻele e hana ai.

3. E ihi i ka paukena, e hookomo i ka paakai a me ka pepa eleele maikai loa, e kohu i ka waiu a me ka cream no kahi o 2 mau hora, a hiki i ka popopo a popopo, e lawe iwaho, e kaomi i ka lepo o ka paukena, a e hana e like me ke ano. huahelu.

4. E hoʻomoʻi i ka pea aniani i ʻili ʻia i loko o ka waina keʻokeʻo a me ka meli no 10 mau minuke e hana i ke apo pea.

5. E hoʻouka i ke kīʻaha e like me ka mea i hōʻike ʻia ma ke kiʻi.

Nā wahi kuke:

He paʻakikī ke ʻano o ke ake pipi, no laila pono e hoʻohui ʻia kahi nui kūpono o ka ʻaila e hoʻonui ai i ka pulu o ke ake pipi.ʻO ka ʻaila fungus ʻeleʻele ke kumu o ka haʻiki ʻeleʻele, ʻoi aku ka ikaika o ka ʻono ma mua o ka haʻiki ʻeleʻele.No laila, ʻo ka ninini ʻana i ka ʻaila ʻeleʻele ma mua o ka puka ʻana mai o ka ʻai mai ka ipuhao hiki ke hoʻonui i ka ʻono a me ka helu o nā kīʻaha.

7. ʻO ka cod wela haʻahaʻa me ka paʻi ʻulaʻula ʻulaʻula, ka ʻai pīni ʻōmaʻomaʻo a me ka ʻai Brin

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

Mea maka:

120g cod, 30g ʻulaʻula poʻo ʻōpala, 6G ʻōmaʻomaʻo pīni paʻi, 10g brin paste, 1 hoʻokomo, 3ml wai lemon, 1g ʻono ʻeleʻele maikaʻi loa, nā pua liʻiliʻi hiki ke ʻai ʻia, ka nui o ka paʻakai a me ka aila ʻoliva.

E hoʻomākaukau:

Hoʻopili ʻia ka COD ma hope o ka hoʻololi ʻana i ka pahi.

Hana:

1. E wela i ka COD i mālama ʻia i loko o ka ipu kuke lohi haʻahaʻa ma 58 ℃ no 30 mau minuke.

2. E wela i ka pā palai, e ninini i ka ʻaila ʻoliva, e ʻai i ke cod ma nā ʻaoʻao ʻelua, a me ka paʻakai, ka pepa ʻeleʻele maʻemaʻe ʻono a me ka wai lemon.

3. E wela i ka ʻōpala ʻulaʻula poʻo, ka ʻuala pīni ʻōmaʻomaʻo a me ka sauce Brin a ninini i loko o ka pā.

4. E kau i ka cod, nā ʻokiʻoki, a me nā mea ʻē aʻe e like me ke kiʻi.

8. Haʻahaʻa wela salmon me Iapana broccoli paʻi

Low temperature salmon with Japanese broccoli paste

Mea maka:

150g salmon, 30g broccoli paʻi, 10g raspberry sauce, 1 keke meaʻai, pepa ʻeleʻele maʻemaʻe ʻono, nā pua liʻiliʻi hiki ke ʻai ʻia, ka nui o ka paʻakai a me ka aila ʻoliva.

E hoʻomākaukau:

Mālama ʻia ʻo Salmon vacuum no ka hoʻohana ʻana.

Hana:

1. E hoʻokomo i ka salmon i hoʻopaʻa ʻia i loko o ka ipu kuke lohi haʻahaʻa ma 56 ℃ no 30 mau minuke.

2. E hoʻomoʻa i ka keke huaʻai a gula nā ʻaoʻao ʻelua.

3. E wela i ka lepo broccoli, e palaki ma ka pā me kahi mea hana kūikawā, e kau i ka salmon ma luna, a hoʻokomo i ka pā e like me ke kiʻi.


Ka manawa hoʻouna: Nov-15-2021