October 2015 – 溫馨小廚

牛肉 (Beef), 肉類 (Meat), 其他西餐 (Other Western cuisine), 壓力煲/高速煲 (Pressure Cooker), 低溫慢煮機 (Sous Vide cooker)

紅酒燴牛尾 (Oxtail stew with red wine sauce) {傳統做法及低溫慢煮方法 (Both traditional and sous vide method)}

Posted on October 25, 2015January 27, 2020 by 傑西

小編相信很多讀者也煮過這道菜吧，現在有了壓力煲，煮它真的容易很多吧。
I think many people cooked this dish before, if you are using pressure cooker, it really save a lot of time.

材料 (INGREDIENTS)：

牛尾 (Oxtail) – 1kg (小編在超市買2包急凍牛尾)

紅蘿蔔 (Carrots) – 2條 (2 pcs)

西芹 (Celery) – 2條 (2 sticks)

大蔥 (Leek) – 1條 (1 stick)

迷迭香 (Rosemary) – 2條 (2 sprigs)

麝香草 (Thyme) – 幾條 (few sprigs)

月桂葉 (Bay Leaves) – 4片 (4 pcs)

丁香 (Cloves) – 4粒 (4粒)

罐頭番茄 (Plum Tomato Tin) – 1罐 (1 tin)

紅酒 (Red Wine) – 275ml

牛肉湯[牛肉精粒+水] (Beef Stock)

喼汁 (Worcestershire sauce)

麵粉 (Flour)

鹽 (salt)

黑胡椒 (black pepper)

做法 (METHOD)：

1. 預熱焗爐220度，把牛尾、橄欖油、鹽及黑胡椒撈勻，把牛尾放入焗爐焗20分鐘
Preheat oven to 220 degree, mix the oxtails with olive oil, salt and black pepper, then put to oven roasting it for 20 minutes

2. 把紅蘿蔔、西芹及大蔥切件
Trim celery and leek into pieces and cut the carrot in chunks

3. 準備壓力煲，加入油，開中細火，把以前切好的紅蘿蔔、西芹及大蔥炒香
Prepare pressure cooker, add oil, medium-low heat, stir fry all the vegetables

4. 加入迷迭香、麝香草及月桂葉再炒至香草出味，加入鹽、黑胡椒調味
Add rosemary, thyme and bay leaves and stir fry until smell good, then seasoning it.

5. 然後倒入罐頭番茄及紅酒
Pour tomato tin and red wine into the port and mix well

6. 加入牛尾連汁，跟著加入牛肉湯(牛肉精粒及水), 記住水量只需蓋過食物
Add the oxtail with juices and finally add beef stock or beef cube with water, just cover the food is enough

7. 煮好後及喼汁調味就完成了。如果讀者用壓力煲，可能水份比較多，那可加一些麵粉，然後攪拌至適合的濃度。隨個人喜愛是否去骨，小編沒有去骨，但剩餘的就去⻣，第二天配麵包吃也很美味啊
After finished, season it with Worcestershire sauce. If you are using pressure cooker, it may be not slimmer enough, then you can add some flour and mix well until thicken. You can take out the bone if you like, you can enjoy it with bread also tasty too.

{後加新做法：作者嘗試了用低溫慢煮方法，效果及味道比較好，大家可以先依照上述方法，炒好所有材料及焗好牛尾，最後把所有材料放入真空袋，低溫慢煮為82°C, 24小時，完成後倒入鍋內，小心地取出骨頭，把肉分拆，炒勻就可以了。
New method used : I have tried sous vide method recently, it’s more tasty and easy to handle. You can still follow the above method, cooked oxtails and all the ingredients, then put it all in a vacuum bag and proceed in sous vide at 82°C for 24 hours. Pour all the cooked sauce with oxtail into a sauce pan, then take out the bones and tear off the meats, then stir well and serve.}

p.s. 用疇鐵鍋需要放在焗爐170度5小時，用壓力煲就需時1.5小時 If you are using cast iron pot, preheat your oven for 170 degrees and cook for 5 hours, but if you using pressure cooker, just cook it for 1.5 hours

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基本材料 (Basic Ingredients), 湯底 (Stock)

基本製作篇－湯底 (BASIC MAKING – Stock)

Posted on October 16, 2015 by 傑西

現代人真的很幸福，大部份東西也可在超市買到方便包，但同時亦是悲劇，因為方便而不注重健康，那些現成包味道很好，好多人覺得無咗就現成包就煮不到好餸菜來，但其實把日常剩餘的食物來做湯底，煮好後用冰格儲存在冰箱內，有需要就取出來立即用，不是也很方便嗎？又不會浪費食物，又慳錢及健康。

Nowadays, it’s really convenient to buy most of the instant package in supermarket, however, this is also the worst thing too; although it’s taste good, but not healthy as well. Why don’t we use leftover food to cook the stock and store in the freezer, it’s also very convenient, right? It’s also save food, money and health.

今次小編一篇過介紹常用的湯底，蔬菜湯及雞湯。雞湯也是從蔬菜湯加上肉就可以了。

I will talk about vegetable stock and chicken stock since chicken stock also comes from vegetable stock base as well.

小編有時會做烤雞，吃完後會留下雞殼放入冰箱，待有時間就會用來煮雞湯。用烤雞比用新鮮雞所煮出來的湯底味道更好，亦可配用牛肉、羊肉及豬肉來烹調，但新鮮雞因味道不夠濃，所以通常只配用於雞肉的烹調。

Since I’m cooking roast chicken sometimes, so I will keep the bone in the freezer and cook the stock later. Actually, it’s better using roasted chicken to cook stock instead of fresh chicken, it’s more tasty and also can be the stock base of cooking beef, pork even lamb meats; on the other hand, using fresh chicken for cooking stock, it’s not favorable enough, so normally only use for cook chicken meat

材料及做法真的很簡單，簡單得連小編也忘了分享這篇文章，因為太習慣去做了。

It’s really too simple for me that I almost forget to share this post that I’m really get used to it.

材料 (Ingredients) :

洋蔥 (Onion) － 1個 (1 whole) –> 切4份 (cut into big chunks)

紅蘿蔔 (Carrots) － 2條 (2 sticks) –> 切段 (cut into big chunks)

西芹 (Celery) － 2條 (2 sticks) –> 切段 (cut into big chunks)

大蔥 (Leek) － 1條 (1 stick) –> 切段 (Cut into big chunks)

黑胡椒 (Black peppercorn)

鹽 (salt)

水 (water)

雞湯 (For chicken stock) ：

烤雞 (roasted chicken)

迷迭香 (Rosemary)

麝香草 (thyme)

做法 (Method) :

1. 準備一個大鍋，把所有切好的材料放入鍋內，如果煮雞湯，也同時把雞及香草一並放入，倒入水，蓋滿材料就可以了，最後加入黑胡椒及鹽
Prepare a big pot, put all the ingredients into the pot, if you cook chicken stock, put the chicken and herbs at the same time, pour the water that cover all the ingredients, add black peppercorn and salt

2. 蓋上，用細火煮45分鐘
lid on and cook 45 minutes in low heat

3. 如煮雞湯，煮好後慢慢地隔開最表面的油份就可以了
If you are cooking chicken stock, take out some oil in the surface gently.

4. 放涼後，用隔除所有材料，把湯水倒入冰格，存放在冰箱內。
let it cool down，separate all the ingredients and stock base, then pour the stock base into ice cube mold and store it in the freezer.

5. 當要用時先再煮滾就可以用了。
When you need it again, just boil it again.

中式雞湯也可以自己做的，但卻要用新鮮雞才好味道。煮後的雞是很滑的，可以用來做海南雞，只需去骨就可以了。有機會小編會介紹如何做好味的海南雞飯啊。

材料 (Ingredients) :

雞 (Chicken) – 1隻 (1 whole)

洋蔥 (Onion) － 1個 (1pc) –> 切細件 (cut into chunks)

薑 (Ginger) － 6片 (6 pcs)

蔥 (Chives) － 1小紮 (a handful)

芫茜 (Coriander) － 1紮 (a handful)

鹽 (Salt) －小許 (a pinch)

水 (water) － 1L

做法 (Method) :

1. 全雞先用鹽平均搽滿內外，備用
Coat the salt in and surface of the chicken, set aside

2. 準備一個大鍋，把切好的材料放入鍋內，倒入水
Prepare a big pot, put all the ingredients into the pot, pour water into the pot

3. 蓋上，用中小火先煮滾湯底
lid on and boil stock base in low heat

4. 慢慢地把全雞放入湯內，小心燙手
Put the whole chicken into the boiling stock gently, beware it’s very hot

5. 蓋上，用中小火先煮25分鐘，然後關火焗20分鐘
Lid on, boil for 25 minutes in low heat, then close heat, keep the lid on for 20 minutes

6. 煮好後慢慢地隔開最表面的油份就可以了
If you are cooking chicken stock, take out some oil in the surface gently.

7. 放涼後，用隔除所有材料，把湯水倒入冰格，存放在冰箱內。
let it cool down，separate all the ingredients and stock base, then pour the stock base into ice cube mold and store it in the freezer.

8. 當要用時先再煮滾就可以用了。
When you need it again, just boil it again.

註 : 讀者也可以用電飯煲煮的，那麼就不用擔心雞煮得過熟而不滑，也是先下材料及水，用慢煮模式，先煮水滾後才下雞，當完成模式後，可以繼續放在飯煲內大約10-15分鐘就可以了。小編煮海南雞飯也是用這個方法的，包保你的雞是滑滑的。
p.s. You can cook the stock using rice cooker as well, just put all ingredients into the pot except chicken, use slow-cook mode, when the water is boiled, then put the chicken to continue to cook, when the cooking mode is finished, just keep it with lid on for 10-15 minutes, if so, you must keep the chicken tender and juicy, I can promise you that it will not overcook.  I will use it method when cooking Hainanese chicken rice.

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雞類 (chicken), 意大利菜 (Italian Cuisine), 慢煮菜 (Slow cook stew)

野鳥鍋 (Hunter’s chicken)

Posted on October 9, 2015January 27, 2020 by 傑西

這道傳統意大利菜很出名，以前是打獵的人在當天打獵回來後烹調來吃，所以本身有很多變化，通常會用野鳥或野兔來做，加入蔬菜及香草煮成的鍋，配上鄉村包，就成為一道美味的菜式。而現代人也很少打獵，所以把這菜式現代化，一般都用雞代替了，而在意大利餐廳基本上餐牌都會有，由於很多變化，可以隨個人喜好加入不同的蔬菜及香料。

This is very popular and famous traditional Italian stew, in the old century, hunters used those meager meats and vegetables on hand to cook the dish, then serve with sourdough bread. However, nowadays, people normally use chicken to cook this dish instead, and you can often seen on the menus in Italian restaurants. So you can create your own dishes with different vegetables and herbs as well.

今次小編所介紹的版本是沒有蔬菜的，主要也是用香草帶出味道來，讀者可以自創的。

This time, i’m using various herbs to cook the dish.

材料 (Ingredients) :

有骨雞肉 [可以用雞上脾及雞脾或全雞] (chicken [you can select of thighs and drumstick or even the whole chicken] – 切件, 如果用全雞 (cut into chunks if using whole chicken)

洋蔥 (onion) – 1個 (1 pc) –> 切薄片 (finely slices)

蒜頭 (garlic) – 全個 (1 whole) –>分開粒及輕壓 (crushed)

辣椒 (Red chilli) – 1條 (1 pc) –>切粒 (sliced)

迷迭香 (Rosemary) – 2條 (2 sprigs)

麝香草 (Thyme) – 2條 (2 sprigs)

番茜 (parsley)

月桂葉 (Bay leaves) – 2片 (2 pcs)

鼠尾草 (Sage) – 4片 (4 pcs)

白酒 – 125ml

番茄醬「或濃縮番茄膏+水」(Tomato paste or puree+water) – 1.5 湯匙 (1.5 tablespoons)

車厘茄 (cherry tomato) – 175g –>切半 (cut halves)

黑胡椒粉 (ground black pepper)

橄欖油 (olive oil)

做法 (Method) :

1. 用鹽及黑胡椒醃雞塊
Marinated the chicken with salt and ground black pepper

2. 準備一個鍋，落油，把雞先煎至金黃色
Prepare a large pot, add oil, add chicken and seal well

3. 放入洋蔥、蒜頭、辣椒及所有香草，用中火炒幾分鐘至出味
Put onion, garlic, chilli and all herbs in, then turn to medium heat and cook it for few minutes until smell comes out

4. 倒入白酒，轉大火，待酒精揮發一會
pour white wine, increase the heat and let the wine evaporate a bit

5. 再加入番茄醬及車厘茄炒勻，轉細火，蓋上
Add tomato paste and cherry tomato, reduce to low heat and lid on

6. 慢煮90分鐘至雞塊離⻣就可以了。
slow cook it for 90 minutes until the flesh come away from the bone and finished.

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煙燻機 (Food Smoker), 牛肉 (Beef), 醃製及煙燻 (Curing and Smoking)

自製醃肉及煙燻篇－煙燻牛肉 (HOMEMADE CURING AND SMOKING – Pastrami)

Posted on October 6, 2015 by 傑西

煙燻牛肉所用的是牛腩部份，小編好不容易地才找到一間高級超市有售，希望讀者可以比較容易找到吧。可是每次出外很費時，為了今次的示範，小編只在附近的超市買回來，雖然體積不適合用來做，但也分享製造過程給大家了解一下。

Pastrami is using beef brisket, it’s not easy for me to find, hope that you can find it nearby you. This time, luckily I found a small one nearby my living area, although it’s to small to make pastrami, but I still wanna share with you about the processing.

其實所有醃肉過程也是一樣的，只是調味有點不同而已。由於地方的限制及衛生問題，小編建議讀者使用乾醃的方式，由於肉類會慢慢出水，其後也會自然轉為水醃的。

All curing meats method are the same, just coat different seasonings on it only. Also, because it is limited place in Hong Kong and also talk about the food hygiene, I suggested you to make dry curing instead of brining since dry curing finally will turn to wet brining during processing.

做法：

1. 首先，買回來的牛腩先清洗，切去多肥肉及底部的薄膜
First, wash the beef brisket and cut out the fat and the sheet underneath

2. 把牛腩放入密封袋，加入鹽、蔗糖、黑胡椒、蒜粉、芫茜籽碎並平均地塗滿整件牛腩
Put the brisket into vacuum bag, add salt, brown sugar, black pepper, garlic powder and ground coriander seeds, and coat all the seasonings in the beef brisket equally

3. 把袋密封好，放入雪櫃醃製7天，每天也要翻一下讓醃製平均
seal and vacuum the bag and put it into refrigerator for 7 days and flip it over every day

4. 準備一個大碗，加入清水及小量冰塊，取出醃好的牛腩，在水喉下沖洗並用手把多餘的醃料刷走，放入碗內浸3小時
Prepare a big bowl, put some water and ice, take out the beef brisket from refrigerator, wash it under tape water and get out all the rubs, soak it in the water for 3 hours

5. 3小時後取出，印乾，並重新把黑胡椒碎、芫茜籽粉、芥辣粉、蔗糖、甜椒粉、蒜粉、洋蔥粉、少許油再次平均塗在肉上
Take out after 3 hours, dry it using paper towel or cloth, rub again with ground black pepper, coriander seed, mustard powder, brown sugar, paprika, garlic powder, online powder and oil.

6. 可進行冷燻，今次用乾燻方法 (如果讀者用小編這款煙燻機的話，先用錫紙放在底部，放入3湯匙木碎，另外再用錫紙包著油鍋，才把食物盤放上，所以當煙燻進行初時，先把通風氣孔開啟，當霧煙時，就可以把通風氣孔關閉) 60度，5-7小時，視乎讀者的牛腩大小。記得，做煙燻時不要走開，一定要監察住溫度，如果溫度過高，就要轉細火或關火一會，待溫度降回才開火繼續。
You can now smoke it for 60degree for 5-7 hours, but it’s depends on the size of your brisket, this time, mind one is very small, so I just took 45 minutes (If you are using the same smoker as mind, place the aluminum foil in the bottom and put 2 tablespoons wood chips at the centre, then use another aluminum foil to cover the drip pan and put on the top of the wood chips, place the food pan on the top afterwards, open the vent holes when begins, then completely close it when you see the smoke comes out) . Don’t forget, please monitoring the temperature while smoking, if temperature too high, turn down the heat or close the heat a while until temperature goes down the aforesaid temperature range, then open heat again to continue.

7. 放入密封袋並抽真空，最後進行低溫慢煮，65度，48小時就完成了。(視乎牛肉大小調整時間)
Vacuum seal the beef brisket and sous vide for 65 degree for 48 hours. (Depends on the size of pastrami, please adjust the time accordingly)

p.s. 由於我們沒有用到亞硝酸鹽，所以自家製的牛肉不會是超市所見到的粉紅色的。
 Since we didn't use sodium nitrites for our curing meat, so you can't see pink colour like factory one.

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壓力煲/高速煲 (Pressure Cooker)

壓力煲 (Pressure cooker)

Posted on October 4, 2015 by 傑西

對於壓力煲，小編又是新手，還是第一次接觸，因為從小到大，家裏沒有在家煮食的習慣，父母都不喜歡煮食，母親大人所煮的只是簡單餸菜，所以用的工具也很少；然而小編獨立後，卻發現自己喜歡煮食，希望可以學習不同的煮食方法，所以壓力煲對於小編來說是新玩意吧。

Actually I’m a newbie for using pressure cooker since my family not really love cooking at home, my mom just cooked simple dishes only, so not really need too much cookery, however, I discovered that I really love cooking after left my parents home and hope that can learn different method of cooking, so pressure cooker for me is a new toy.

雖然香港有很多不同牌子的壓力煲，但基於安全為上，小編會建議買德國牌子的壓力煲，最初也對用壓力煲的安全度有不安的心態，但用過後，不安心態卻消失了。在香港，讀者在百貨公司所見的壓力煲，最少也要$3,xxx-$4,xxx一個，真的不便宜，為什麼會這麼貴呢？那又是因為香港代理商又要賺錢，百貨公司又要賺一筆，到了消費者已經要比多一倍錢了。在現金的社會，網購這麼方便，用amazon是直接與廠商購買，又可以送到府上，為何要給別人賺錢呢？

Although so many brands also have pressure cooker product, however, as safety purpose, I suggested you to buy product that made in Germany. Since i’m also concern about safety usage of pressure cooker at first time, but it’s out of my mind now. On the other hand, you can easy to find pressure cooker in all department stores, unfortunately, the price is unacceptable, around HK$3,xxx-HK$4,xxx per piece. Why so high price in Hong Kong? somemore, both agency and department stores have to earn money, therefore, consumers have to pay double of the product price, that’s why I suggested you to buy online since you deal with the manufacturer directly in amazon, and ship to you door to door, why not do so?

好了，對不起，說回壓力煲吧。小編所買的是舊型號，現在沒有了，但還有高級的版本，讀者可以考慮一下：

Well, sorry, talk back pressure cooker then. Mind one is old version, it’s not available in market now, but I found one that a bit higher class, you can consider it :

Fissler 620-301-12-070/0 Vitavit Premium Set 2-teilig, 2,5 und 6 L mit einsatz

壓力煲的好處在於用短時間把食物用極高溫去破壞食物內的組織，從而把平時很難煮淋的肉類部份，只須三分一時間就可以煮好，例如：牛腩－一般也要燜上2-3小時，但用壓力煲只是30-45分鐘就完成了。亦有些人說用壓力煲雖然快速，可是味道不足夠，但小編不覺得唔入味吧。

The advantage of pressure cooker is just 1/3 of normal cooking time with high temperature to destroy the hard tissue of the meat, so it’s make easy to cook the meat until tender, i.e. Chinese beef brisket stew, normally require to cook around 2-3 hours, however, just cook 30-45 minutes for pressure cooker. Some people may think that it’s not really tasty enough when cooking with pressure cooker, but I tried and I don’t think so.

之前在醬汁的一篇中說過鹵水汁，讀者也可以做一瓶，就可以做到很多不同的菜餚了。可是小編與愛人很少吃中菜，所以亦只試了鹵水牛筋及豬軟骨，最多就是做糖水吧，希望讀者可以與小編分享多些食譜，讓小編煮其他菜色。
As I mentioned in previous post about Chinese Marinade Sauce, I suggested you to make one which can cook many different dishes. I and my beloved one not really love to eat Chinese cuisine, so we just tried beef tendon and pork softbone only, but we mostly cooked chinese desserts as well.

材料 (INGREDIENTS)：

做法 (METHOD)：

p.s. 用疇鐵鍋需要放在焗爐170度5小時，用壓力煲就需時1.5小時 If you are using cast iron pot, preheat your oven for 170 degrees and cook for 5 hours, but if you using pressure cooker, just cook it for 1.5 hours

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