homecooking – Page 8 – 溫馨小廚

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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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.

抽真空機 (Vacuum Sealer), 低溫慢煮機 (Sous Vide cooker)

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

魚類 (Fish), 麵食 (pasta), 意大利菜 (Italian Cuisine)

吞拿魚意粉 (Spaghetti with Tuna sauce and Anchovy)

Posted on June 23, 2015January 27, 2020 by 傑西

編者由小到大也很討厭罐頭食品，最多一年也只會吃一至兩次。最近突然很想吃吞拿魚，但由於住在離島，很難吃到日本料理，所以在網上找來一款意大利傳統意粉，雖然用上罐頭吞拿魚，但卻帶給編者對罐頭魚一個新的觀念，再不抗拒這食品了。

這款意粉看似簡單，但營養價值很高，不僅有吞拿魚，還有橄欖、酸豆及鯷魚，也很適合夏天沒有胃口的天氣，只需要30分鐘就完成了。

材料 (INGREDIENTS)：

罐頭油浸吞拿魚粒 (Can of Tuna in Olive oil) – 1罐 (A Can)

青橄欖 (Green Olives) – 5粒 (5 pcs)

西班牙酸豆 (Capers) – 10粒 (10 pcs)

油浸鯷魚 (Anchovies) – 4條 (4 fillets)

番茄醬或特濃茄膏 (Tomato sauce or puree) – 1罐 (1 Can)

蒜頭 (Garlic) – 2個 (2 gloves)

鹽 (Sea salt) – 小量 (A pinch)

紅辣椒 (Red chilli) – 1條 (1 pc) –> optional

橄欖油 (Olive Oil)

意大利芫茜 (Parsley)

做法 (METHOD)：

1. 將罐頭吞拿魚倒出，隔開油份；青橄欖切半；鯷魚切碎；蒜頭切蓉；紅辣椒切碎
Well drained tuna, Green olive cut into havle, chopped anchovies, garlic and red chilli.

2. 準備平底鍋，加入橄欖油 (編者唔想浪費，用罐頭魚的油)；放入蒜蓉、辣椒、鯷魚，小火爆香至鯷魚溶化
Prepare a saucepan, add olive oil, saute oil, garlic, red chilli and anchovies for 2 minutes

3. 加入吞拿魚及番茄醬，炒10分鐘
Put tuna and tomato sauce, stir for 10 minutes

4. 另一邊準備一鍋水及煮意粉
Next, prepare a pot and boil spaghetti

5. 如吞拿魚醬太乾，可加少量意粉水
Meanwhile, if the sauce too dry, add some pasta water

6. 放入青橄欖及酸豆，調味
Put green olives and capers in, season it.

7. 加入意粉及用意大利芫茜裝飾撈勻就完成了。
Add spaghetti and parsley for garlish, finished.

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