- #42 [周時威], 15-03-05 17:53
- #43 [lym], 15-03-05 17:55我個電湯煲保溫模式我度過大概70度左右。
最後修改時間: 2015-03-05 18:00:05 - #44 [嚦嚦二世], 15-03-08 09:34SANSAIRE 有週末八折offer, 現賣USD 159.
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- #45 [eurojazz], 15-03-14 12:39Please advise where in hk can buy really safe cooking bag.
Tks very much - #46 [vinsee_new], 15-03-16 17:16Can everyone share the temp and time setting.
Egg 63.5c for 30 mins for me, I don't like too runny white.
I do my steak 58c for 20 mins only, the bag already full of juice and steak go dry. I find very difficult to do it right with rib eye steak. maybe I should try other parts?
最後修改時間: 2015-03-16 17:17:42 - #47 [周時威], 15-03-16 17:25#45 佳能袋已ok !
低溫嘛! - #48 [Kelvinzy], 15-03-16 17:27宜家煎牛扒遇到最大問題系兩面太燶與中間未熟系矛盾的,尤其系厚扒
可能真系要用滿煮來解決
最後修改時間: 2015-03-16 17:31:48 - #49 [vinsee_new], 15-03-16 17:42I used 58c cook 20 mins, the middle is still pink ga but dry.
- #50 [故人], 15-03-16 17:44膠袋咁煮法,是否安全。
一般市售膠水樽,都建議一次性使用,有說翻用會釋出有害元素。
希望是我多疑。 - #51 [亨利二世], 15-03-16 17:51
- #52 [亨利二世], 15-03-16 17:56牛扒我早兩日用 60c 20mins, 已經係 Middem Well. 下次試下 53c.
- #53 [NK337], 15-03-16 18:02#50, 塑化劑確是對人體有害. 但要密密食先到危害健康嘅劑量.
- #54 [巨巨人殖裝], 15-03-16 18:0760c 太高了
- #55 [亨利二世], 15-03-16 18:29我都係跟佢咋....
最後修改時間: 2015-03-16 18:30:07 - #56 [seanbeer], 15-03-17 08:24I usually aim at 125 - 130F.
- #57 [vinsee_New], 15-03-17 13:33but will you bag full of juice after 20mins?
I guess that's what make me steak very dry. - #58 [seanbeer], 15-03-17 14:25unless u have a tough cut, for good stuff like a rip eye, i suggest low temp oven then finish with blow touch or hot grill.
i use a themometer in the midde of the steak. oven 80C when reading reach 125F, i take it out, rest for 15 mins then burn the hell out the surface. and serve...
tate of beef slow cooked by oven is different to in zip lock bag in warm water.
btw, its normal for juice running out, unless u use really reall low heat for really reall long logn long time.
最後修改時間: 2015-03-17 14:26:15 - #59 [letsrock], 15-03-19 10:17but will you bag full of juice after 20mins?
I guess that's what make me steak very dry. ->
Some juice is normal. If too much, most likely your steak was frozen before.
btw, its normal for juice running out, unless u use really reall low heat for really reall long logn long time.->
I did a short rip for 72 hours, at 56 and there was a bit of juice. - #60 [Kelvinzy], 15-03-19 10:25but will you bag full of juice after 20mins?
I guess that's what make me steak very dry.
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Thats' the reason why you need Vacuum the bag. - #61 [堯軍], 15-03-19 10:55呢個係小弟去年以電飯煲衡温模式慢煮嘅牛扒,如果冇記錯應該係69度水一個鐘
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乜食物袋(not 強國)都冇問題.