September 2015 – 溫馨小廚

低溫慢煮 (SOUS VIDE COOKING)

Posted on September 26, 2015 by 傑西

由於最近找不到好的豬腩肉，醃肉及煙燻篇要暫緩遲些才可繼續寫下去，請讀者見諒。那就先說其他煮食方法吧。
Sorry that can’t find a good pork belly recently, so curing and smoking section will be delayed for posting, let’s talk about other cooking method first then.

低溫慢煮源於法國，把食物真空後，放入水中，以低溫度但長時間的烹調方式煮食，這個方法可使肉質保持鮮嫩，仍保留了肉汁，就算過了時間也不會燶，但一般在這烹調後會再煮一下，令肉的表面得到香脆的效果，小編使用火槍，這只會燒在表面上而不會煮過火了。所以，以前只會在高級餐廳或酒店才可享用；但近年集資的網站興起後，有不少人設計出低成本的小型工具，把這高級餐廳專用的煮食方法門檻降低，使到一般家庭也可以在家自己做，不用到高級餐廳附出高昂的價錢才能享用。

Sous Vide cooking method found in France, sous vide means “under vacuum” in english, just put the meat in vacuum bag/ziplock bag then put in the water, cooking in low temperature but long time, this cooking method can easy to cook meat in medium and medium-rare with juicy and tender, no need to worry about cook too long or too high heat, after sous vide finished, just use blow touch or pan to seal the meat until crispy surface. In old days, sous vide can only enjoy in high class restaurants or hotels, but after kickstarter found, many people designed their own sous vide machine in low cost, so that everybody can buy and enjoy at home, no need pay high price only can enjoy it.

現時有兩款慢煮工具，一是柱形的，可以放在不同的器皿內，只要把工具簡易地安裝在器皿內就可以用了，收藏方便，缺點是器皿體積有所限制，但一般家庭就已經夠用了；柱形的也有為專業用家，可以給體積大的器皿用，當然價錢也比較貴。另一款是箱形一體式，當然價錢不便宜，比較適合小型餐廳用。

There are two types of sous vide machines in the market, one is circulator, you can use in any kind of pots or small plastic box, just clip the circulator on the pot or box, pull some water, you can start cooking; it’s good for people who have small place, but it can’t do too large steak or use in a large box, however, it’s more than enough for small family, of course, you can buy professional version circulator, the price is much higher and able to use larger box . Another one is stand alone sous vide machine with box, it needs more space and price not cheap as well, it’s suitable for small restaurant

低溫慢煮一般也是用於肉類，但湯類及甜品也有人試做。
Sous vide mainly for cooking meats, but some people also try to cook soup and dessert.

市面上有幾款比較便宜的工具，小編找了很多資料及比較過，以下品牌比較好用及有適合香港的電壓及插頭：
Since Hong Kong voltage is 220v, it’s not much choice at the stage, this is the one that got Hong Kong plug :

Sous Vide Equipment online store

至於抽真空機也少不了，一個好的抽真空機很重要，抽真空不好會導致醬汁留出或入水，那就麻煩了。
If you really wanna start sous vide at home, vacuum sealer is a part of the important machine that you need, so you have to choose a better machine to avoid sauce out of the bag, otherwise you will get terrible experience.

Food Saver Vacuum Sealer

以下是一個很出名的外國煮食網站，他們列出一個低溫慢煮的肉類時間表，讀者可以參考一下：
Here is a very famous cooking website that provide a list of sous vide cooking temperature and time guide :

Sous Vide Times and Temperature Guide

小編試過以下的肉類，如果有醬汁的菜式，需要先煮好醬汁，放涼一會後才倒入袋，有機會嘗試其他再與大家分享：

I tried some meats below, if you wanna cooking sous vide with sauce, please cook the sauce and cool down a little bit and pull it in the bag with meats, hope that I have chance to cook more and share with you later :

@all right reserved @mykitchen.jessieshare.com — 肉眼扒

豉油雞：雞分半，用老抽及玫瑰露醃一會，豉油、老抽、冰糖煮滾，待涼後，把半隻雞為一袋，把雞及醬料放入真空袋，sv 65度，3小時

豆豉雞：雞斬半，用老抽及玫瑰露醃一會，乾蔥、蒜蓉、豆豉爆香，加入豉油、老抽、冰糖、玫瑰露煮滾，待涼後，把雞及醬料放入真空袋，65度，3小時

香茅豬柳： 62度，30分鐘 — 香茅豬柳：乾蔥、蒜蓉、香茅爆香，加入豉油、老抽、魚露、冰糖煮滾，關火待涼後，豬柳及醬料放入真空袋，62度，30分鐘

溫馨提示 ： 請不要浪費資源，sous vide後的水可以用來清潔的，小編會用來清潔地板，因為還有餘溫，清潔地板最好不過。

Warming tips : please save world resources, use the water to clean the floor after sous vide, it's still a bit warm, it's good for cleaning

煙燻機 (Food Smoker), 醃製及煙燻 (Curing and Smoking), 冷燻器 (Cold smoke Generator)

自製醃肉及煙燻篇－煙燻 (HOMEMADE CURING AND SMOKING – Smoking food)

Posted on September 24, 2015 by 傑西

之後幾篇的醃肉最後也是煙燻，為什麼？因為醃肉後是生的，除了魚類外，其他也不能直接食用，所以最後也要煮過或煙燻熟成食物才可。

We mentioned smoking after cured for the next few posts, why need so? since cured meat is still raw, it’s not cooked, cured meat just prevent bacteria growth on the meat, other than fish, other meats not prefer to eat raw, so better cook it or smoke it afterwards.

煙燻食物在西方國家比較普遍、多樣化及復雜，但中式煙燻卻簡單得多。

Smoked meat is more familiar in western countries, it’s more fun and complicated, but it’s just only one style for chinese smoking method.

西式煙燻有兩樣，熱燻及冷燻，乾燻及濕燻；熱燻溫度為100-130度，而冷燻為60-90度。我們在家一般只會做熱燻，因為溫度高而不會滋生細菌；但冷燻肉類需要比較專業的人員及地方才可進行，由於冷燻肉類時間很長，而細菌很喜歡於冷燻的溫度下迅速生長，所以我們在家進行冷燻肉類是很危險的，食用後可能致命，所以在此也特別提醒讀者，不要冒險進行冷燻肉類，有事發生，小編不負責的。但可以在家進行冷燻芝士、堅果、甜椒粉，這相對風險很低。

First talk about western one, there are two smoking method, hot smoke and cold smoke, dry smoking and wet smoking; hot smoke temperature around 100-130 degree and cold smoke around 60-90 degree. However, we suggested you to process hot smoke at home only since the temperature is high, it can killed bacteria; Alternatively, cold smoke meats require professional equipment and wide knowledge of techniques, cold smoke meats also require long time to process and the temperature of cold smoke meats caused bacteria growth rapidly during the time being, so it is very dangerous to do so at home, it will killed you. So once again, it is so important that don’t try to cold smoke meats at home, if any accident happened, I will not take any responsibility, none of my business at all. However, you can try to cold smoking cheese, nuts, paprika etc, this is relatively low risk.

乾燻為沒有帶水份的煙燻，主要也是用木碎或／及炭；而濕燻則會加酒精成份的飲品，增加其味道及帶給肉類水份。

Dry smoking means without any liquid, just use wood and/or coal; on the other hand, wet smoking will add some alcoholic drinks that flavouring and tendering the meats .

此外，在外國亦有一款叫沒有煙的煙燻，是一瓶煙燻液體，把液體用針筒直接入肉類內，味道出來就好想一般煙燻一樣，通常配合低溫慢煮或烤焗的烹調方法。其實這些液體真的從真正煙燻蒸餾出來的液體，方便一些煙燻爐的人也可以在家中享受到煙燻味道的食品。但工廠式的煙肉也是用這些液體用機械噴在豬肉表面上，所以讀者在超市買回來的煙肉也是生的。

In western countries, also have another method called smokeless meat, which is a liquid smoke, it is a concentrated smoke comes from real smoked wood in the water, it’s good for those people without smoker at home, you can find in high grade supermarket in Hong Kong, but I can found one flavour for sale only. This liquid smoke used to inject the liquid inside the meat, it will have smoked flavour, normally will use for sous vide and bake cooking method. However, liquid smoke also widely use in factory for bacon, they are just machine spray the liquid in the surface of pork belly, so what you buy from supermarket, the bacon is raw as well.

然而中式煙燻一般只是短暫進行，材料一般只是白飯、糖及茶葉，所以煙燻的味道是淡淡表面的。

Chinese smoke food just a temporary flavour since it’s smoke about 15 -20 minutes only, normally using cooked rice, sugar and tea leaves for smoking flavour.

近年也興起煙燻槍，由於煙燻槍只是一陣子的煙霧，所以味道一瞬間就會消失，這只是餐廳的小把戲而已。

Recently, smoking gun also popular in the market, it’s just a smoke cloud a very short time before serving the food, so there’s only a minutes flavour only, I can say it’s just a toy or show off for restaurant.

好多人以為做煙燻一定要有燒烤爐及在屋外才可，但其實我們在家也可以做煙燻的，只是沒有燒烤功能而已，煙燻出來的食物不會黑黑的；亦因如此，如進行濕燻，也沒有燒焦效果，所以需要放入焗爐烤至脆皮。在外國煙燻是很普通的，所以他們也有在室內專用的煙燻鍋，只需要放在爐具上加熱就可以了，還沒有太多的煙霧，很安全的。

Many people think that smoking food must process in outdoor with kettle grill or desktop smoker, but it is not, you can do it using smoked meat without grilling, so the meat not comes out with black colour only, if so, if you are doing wet smoking, it will not becomes crispy skin, better put to the oven for roasting it until skin turn brown . Smoked meat is very popular in other countries, so they have stove top smoker for sale, it’s not really messy but safe.

室內煙燻機：

Nordic Ware 365 Indoor/Outdoor Kettle Smoker

冷燻器：

Jaeger-Sparbrand aus Edelstahl V2A, bis 20 Stunden Kaltrauch, Kaltraucherzeuger, Cold Smoke Generator, Food Smoker, Meat Smoker, für Grills, BBQ, Räucheröfen, Made in Germany. Das hier abgebildete Räuchermehl, Teelicht und Mini-Lötbrenner gehört nicht zum Lieferumfang. In Deutschland gefertigt und für die Fa. Jaeger-Versand bereits 1995 entwickelt !!! Sie kaufen direkt beim Hersteller. Mit ausführlicher deutscher Anleitung !!!!

在外國，用來煙燻的物料是木頭或木碎，而味道選擇亦很多，用這個爐頭式煙燻鍋是用木碎的，買回來會跟兩款不同的木碎，小編會簡單說說比較普遍的木材味道及用於什麼肉類，那可以給讀者參考購買自己喜歡的味道：

There are many kinds of woods for smoking in western countries, for this stove top smoker, we are using wood chips, not the whole wood and come with 2 common wood chips in the box. Just explain the most popular woods below that you can reference for and select your favourite flavour for smoking of your meats.

木材種類 Wood Type	煙燻味道 Smoky Characteristics	適合的肉類 Good Paired with
蘋果木 Apple wood	清淡帶果香味 Mild and fruity	豬肉、紅肉鳥類 (乳鴿、鴨等)及芝士 Hams, game birds and cheese
榿木 Alder wood	清淡但細膩 Mild and delicate	魚及家禽 Fish and poultry
櫻桃木 Cherry Wood	清淡帶果甜 Mild, sweet and fruity	鴨肉及羊肉 Duck and venison
橡木 Oak wood	豐富的濃味帶辣 Strong, rich and pungent	牛肉、豬肉及羊肉 Beef, pork and venison
胡桃木 Hickory wood	超濃味帶苦 Strong, robust and bitter	牛肉 Beef

Wood Smoking Chips Variety Gift Set – Set of 8 Pints (Oak, Apple, Cherry, Pecan, Maple, Bourbon, Hickory, Mesquite)

apple wood smoked baby ribs — smoked baby ribs

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風乾機 (dehydrator), 食物處理器 (Food Processor), 小食 (Snacks), 氣炸鍋 (Airfryer)

[原創食譜 Original Recipe] 自製小食篇－薯片 (HOMEMADE SNACK – Potato Chips)

Posted on September 20, 2015January 27, 2020 by 傑西

這是突然的插入文章，暫且把做煙肉製作放低一下，因為最近試做了工廠式的薯片，本來想遲些才寫關於做小食的文章，但今次完成後在一些討論區上發放了相片，卻吸引了不少回響，答應整理後分享給大家。

This is an extra post that I’m not support to write it now, recently I tried to make homemade potato chips that really like factory one, and uploaded in facebook group, however, so many feedbacks hope that to write a recipe for this, thus, just put aside the post of bacon making, and today, just organised photos and share it out.

老實說，薯片製作程序真的比較麻煩，但為健康著想也是值得的。工廠式薯片加了很多調味劑、防腐劑、人做色素等等，鹽份又高，最重要係用千年油炸出來的食物，致癌物極高。

Actually, it’s so many steps for doing it, but it is healthy and worth to doing so. Not like the package one, factory must added large amount of salt, flavourings, colourings, preservations etc, and the main point is they are using recycle oil, it is really harmful for our health.

先說薯仔，最好不要在超市買袋裝的焗薯，焗薯適合用來做餸菜及沙律，但不適合用來油炸；我們需要用新薯或稱為白薯來做，因為比較硬身及不易變黑。

First, we have to buy white potato, it’s more hard and not easy to turn black, don’t buy the package one from supermarket, that is russet potato, which is good for cooking and making salad, but not good for frying.

做法：

1. 首先，把薯仔去皮，清洗乾淨，用食物處理器把薯仔切成2分厚
First, peel the skin, wash it well and use food processor for cut it in slices for 2mm thickness

2. 準備一個鍋，加入清水煲滾，當水滾後加入白醋，水與白醋的比例是2:1，然後把新鮮薯片放入，煲15分鐘。這個步驟用來去除薯仔內的澱粉質
Prepare a pot, boil water, add white vinegar when water boiled, water and white vinegar the ratio is 2:1, then put the potato slices and boil it for 15 minutes, this steps is used to wash out the potato starch

3. 準備一個篩及大碗，把篩放在大碗內，煲好後把薯片倒在篩內，先在水喉下沖洗一會，待薯片涼一點後，用清水浸著薯片並手清洗多餘的澱粉質，這個步驟需要反覆清洗及更換清水，直至看到水能清晰見底就可以了。
Then, prepare a sieve with a large bowl, put the sieve into the bowl, when the potato boiled, then use tape water to cool down a bit, then use your hand to wash out the remaining starch, repeat wash and replace water steps until water is clear.

4. 跟著用紙或布印乾水份，放上風乾機，風乾至硬身。小編的風乾機用了日照晒乾模式，70度，3小時就完成了。但讀者沒有用這個風乾機，請參考您所用的風乾機手冊。
After washed, use paper or towel to dry out some water, then use dehydrator to dehydrate it until becomes hard. Since my dehydrator is the newest model, I can select sun-dried mode for 70 degrees for 3 hours only. So please follow your dehydrator manual if you are not using this model.

5. 風乾後可以存放很久，要吃的時候先放入熱水浸15分鐘或煲至軟身，印乾，加入油及你喜歡的調味撈勻，放入氣炸鍋，160度，10分鐘，然後再180度，3分鐘就可以享用了。
After dehydrated, you can keep in a jar for long time, when you wanna eat, just put the potato slice into a hot water for 15 minutes or boil it for a while, then mix some oil and your favourite seasonings, put into airfryer for 160degrees, 10 minutes, enjoy!

p.s. 小編又試了把新鮮薯片串起，發現炸起來的效果更好

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醃製及煙燻 (Curing and Smoking)

自製醃肉及煙燻篇－簡述 (HOMEMADE CURING AND SMOKING － BRIEFING）

Posted on September 16, 2015 by 傑西

已說了最基本的麵食及包，那當然要肉類配搭才完美。但在香港很多人也只會買來腸仔、午餐肉等等去吃，那實在太不健康。

We talk about pasta and bread in earlier posts, but better having it with some curing meats, then more perfect, right? In Hong Kong, many people will eat with chicken sausage or spam, etc, it really unhealthy meal.

其實很多人對醃肉不健康有一個錯誤的觀念，當然，你在超市買回來的一定不健康，因為在醃製的時候，工廠為了保持肉類的保鮮期會加大鹽的分量，又加入亞硝酸鹽以確保肉類的顏色，再加入人做調味劑，所以不論是包裝或超市內的熟食切肉也是一樣不健康的。

Curing meats are unhealthy food in most of the people’s mindset, if you buy from supermarket, yes, of course, it is unhealthy, it’s because all factories are added large amount of salt for curing meat that can extend it’s freshness, and also add sodium nitrite (pink salt) to ensure the colour of the meat and artificial flavourings. No matter package one or from Deli department.

在外國其實很多人也會自製醃肉，不會在超市買現成肉。可能你會說，外國的屋這麼大，當然可以自己做吧！但說真的，只要有雪櫃，你也可以自己做，不需要太多地方。

In fact, there are many people made their own cured meats in foreign countries, not prefer to buy in supermarket. Well, maybe you will think that they have a big house, of course they can do it. However, just use some space for your refrigerator can do so.

其實做醃肉很簡單，只是要比較耐心地去等待，有些肉類可以醃好就直接享用，但大部份醃肉後也需要煙燻、蒸或煮過才能吃；之後幾篇小編會逐一講解。

Actually curing is very easy, but you have to be patient for waiting the curing occurred. You can enjoy it after cured for some meats, but most of the meats have to do smoking, steam or cook afterwards, I will deeply talk in individual posts later.

醃肉有兩種方法：乾醃及水醃。乾醃只是用粗鹽及／或其他調味料直接塗在肉上；而水醃則利用一鍋水，加入粗鹽及其他調味料，把肉浸在調好味的鹽水內。兩者也一樣效果的。

There are two curing methods : dry cure and wet cure (brine)。Dry cure can use salt and/or with other flavourings; wet cure (brine) require to use a warm water with salt and other flavourings, but both are the same results at the end.

講到醃肉的鹽，在外國普遍公認一個品牌用來醃肉是最好效果的，在香港大型超市也可容易買到，一盒HK$4x可以用好多次了。而醃肉用的糖只會用蔗糖來做的

About the curing salt, the best is kosher salt, you can easy to find in high grade supermarket in Hong Kong, only HK$4x, but can use many times. On the other hand, we only use brown sugar or raw sugar for curing.

有兩點很重要的，讀者一定要緊記。第一、在醃肉前要徹底清潔雙手、所有用具及地方以確保衛生。第二、就算讀者是餐廳老闆也一樣，自製醃肉是不能出售或給客人享用，除非你的餐廳或地方領有"工廠製造牌照"，否則只可供個人或家人/朋友分享之用途。

There are two very important points that you have to aware of. First, clean your hands,  all the equipments and utensils throughly before process curing to make sure the food hygiene.  Secondly, even you are operating a restaurant, unless you have the "Food Factory Licence", otherwise, all homemade meats not allow for sale or provide in your restaurant, only can be enjoy the food yourself and/or share among families and friends.

醬汁 (Sauce), 中菜 (Chinese Cuisine)

自製醬汁篇－鹵水汁（HOMEMADE SAUCE – Chinese Marinade Sauce)

Posted on September 14, 2015 by 傑西

鹵水汁用途很廣泛，不論小食、主菜、麵食也會用到這個汁烹調，主要用於燜燉的煮法。鹵水汁分為黑鹵水及白鹵水，黑鹵水是加入了豉油及糖，而白鹵水卻加鹽。鹵水汁的原材料有：八角、桂皮、小茴、甘草、三奈、甘菘、砂仁、草豆蔻、草果、丁香、香叶及花椒。

Chinese Marinade Sauce is variety use in Chinese Cuisine, no matter in snack, main course or pasta also can match with this sauce, however, this sauce mainly use for slow cook food. There are two types of Chinese Marinade Sauce, Black and white, the black one is added soy sauce, black soy sauce and rock sugar, and the white one is added salt only. The main ingredients for this sauce are :Star anise, Cinnamon, Fennel, Licorice, sand ginger,Nardostachyos Root, Amomum, Galangal Seed, Amomum tsao-ko, Clove, Bay Leave and peppercorn.

當然，你不必記下所有原材料，到中藥店說要一個鹵水包就可以了，店員會幫你包好的。買回來後，把所有原材料用茶袋或湯袋包好，準備一個大鍋，煲一鍋水，加入薑、大蔥、冰糖，紹興酒或玫瑰露、生抽、老抽及材料包，煲一小時就可以了。

Of course, you don’t have to remember all ingredients, just stop by the Chinese Medicine or Chinese Grocery store and ask for a package ready is fine. It’s easy to prepare the sauce, put all the ingredients into a soup pocket, prepare a large pot and boil water, add the pocket into the water, add some ginger, green onion, rock sugar, shaoxing rice wine, soy sauce and black soy sauce, boil it for an hour and finish.

鹵水汁是一個循環汁，越是用得多，醬汁也會越來越香濃，每煮一次要記得加入小量原材料包(也可用五香粉代替)、薑、大蔥、冰糖及水以保持其味道，不然味道就會流失了。所以不要用一次就棄掉啊，放在雪櫃內存放是不會壞的。

This sauce can be use for unlimited recycle, if you use it more, the smell will becomes more tasty, but you have to add small quaninty of ingredient package (or Chinese five spices powder), ginger, green onion, rock sugar and water to maintain it’s flavour before every time you use it, otherwise the flavour will be lost. Don’t throw it once you use, just keep it in the refrigerator after use every time, it will keep it forever.

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