homemade – Page 2 – 溫馨小廚

煙燻器 (Smoker), 煙燻機 (Food Smoker), 煮食用具 (Cooker), 牛肉 (Beef), 磨粉機 (Grinder), 肉類 (Meat), 醃製及煙燻 (Curing and Smoking), 食物處理工具 (Food Processing Equipments), 切肉機 (Meat Slicer), 工具及廚具 (Utensils and Kitchen Equipments), 手工加工肉 (Charcuteries), 抽真空機 (Vacuum Sealer), 低溫慢煮機 (Sous Vide cooker)

自製醃肉及煙燻篇－煙燻牛肉 [低溫慢煮方法] (HOMEMADE CURING AND SMOKING – Pastrami [Sous Vide version])

Posted on November 2, 2018January 27, 2020 by 傑西

作者來到馬來西亞後，一直想找大型牛腩來做煙燻牛肉，最近終於找到了。上次作者用的方法，應該不太適合香港的環境做，所以今次用了一個新方法，這個方法不僅味道比較好，而且用質也比較鬆軟，吃起來好吃很多吧。

Finally, I found a large beef brisket in Malaysia. This is I’m using another way to make and find that this more favourable and meat texture is softer, so here’s the recipe to share with you.

第一部份分：鹽水浸～用來給予味道及初步殺菌 (Part 1 – Brine)

材料 (Ingredients) ：

大型牛腩 (Beef Brisket) – 2kg

鹽 (Salt) – 190g

黃糖 (Brown Sugar) – 330g

黑胡椒粒 (Black Peppercorn) – 40g

肉桂 (Cinnamon) – 2條

茴香籽 (Fennel Seed) – 2g

芫茜籽 (Coriander Seed) – 2g

八角 (Star Anise) – 1 whole

丁香 (Clove) – 5pcs

月桂葉 (Bay Leaf) – 2pcs

蒜粉 (Garlic Powder) – 5g

辣椒粉 (Chilli Flake) – 4g

芥末籽 (Mustard Seed) – 5g

水 (Water) – 4.5kg

Instant Cure #1 (Optional) – 10g

1. 準備一個大箱，把所有醃料放入箱肉，攪拌至所有糖及鹽溶於水中 (想容易溶的話，可以先用少量熱水溶解，再立即加入冰粒及水至室溫)
Prepare a big container, add all the spices and water into the water and mix it until all salt and sugar completely dissolved (If you wanna dissolve it easily, just use a small amount of hot water to mix it and put amount of ice to cool down until room temperature immediately)

2. 大型手腩開封後，先清新一下，然後用乾布或廚房紙印乾
Wash the brisket a bit and use a dry towel or kitchen paper to dry the meat

3. 小心地把牛腩上的脂肪及薄膜用利刀割出來，盡量清除所有的
Carefully trim off all the fats using a sharp knife

4. 清除好後，把牛腩放入箱內，放入雪櫃，保持於4°C儲存7天，每天從雪櫃取出一次並把牛腩反轉一下
Put the brisket into the brine for 7 days, refrigerate it and keep it on 4°C for your refrigerator, turn over once a day

5. 7天後，再準備另一個大型容器，放入大量冰及水，從雪櫃取出後，先清洗一下，再立即放入冰水中浸泡一小時
After 7 days, wash off all the spices under tap water, prepare another container, put large amount of ice and water, soak the brisket for another one hour

第二部分 – 低溫慢煮 (Part 2 – Sous vide)

1. 預備低溫慢煮器，預熱為60°C
Preheat your sous vide cooker to 60°C

2. 浸泡好的牛腩，取出並印乾
Take out the brisket and dry it using dry towel or kitchen paper

3. 放入真空袋進行真空，並開始低溫慢煮，時間為48小時
Put the brisket into vacuum bag and progress sous vide for 48 hours

第三部分- 調味 (Part 3 – Dry Rub)

材料 (Ingredients) ：

鹽 (Salt) – 75g

黃糖 (Brown Sugar) – 375g

黑胡椒粒 (Black Peppercorn) – 72g

芫茜籽 (Coriander Seed) – 55g

蒜粉 (Garlic Powder) – 10g

洋蔥粉 (Onion powder) – 10g

甜椒粉 (Paprika) – 5g

芥末粉 (Ground Mustard) – 5g

1. 準備一個大容器，加入水及冰，把低溫慢煮好後的牛腩，立即連袋放入冰水中冷卻
Prepare a container with ice and water, put the cooked brisket into a ice water

2. 然後把以上的所有材料用打粉機打勻，備用
Mix all the dry rub spices well

3. 取出冷卻好的牛腩，用乾布或廚房紙印乾，要印得很乾
Again, take out the bisket and dry it thoroughly this time

4. 把攪拌好的乾調味料用手拍在牛腩上，並用力把調味料壓好，一定要平均地舖滿整件牛腩上
Apply the dry rub on the bisket, press the dry rub onto the bisket and make sure it is completely covered all over the meat

第四部分 – 煙燻 (Part 4 – Smoking)

1. 準備好煙燻器，作者覺得用胡桃木比較適合，今次用3湯匙的木碎
Prepare the smoker, I’m using Hickory wood chips, this time using 3 tablespoons of wood chips

2. 把調味好的牛腩放入煙燻器進行煙燻一小時，溫度保持於100°C-107°C，而通風口保持全開
Progress of smoke for one hour, make sure it keeping 100°C-107°C and keeping the vent fully open

3. 最後煙燻好的牛腩放在架上放涼及放水氣，就可以切片及保存。
After smoked, put it in the rack and let it cool down and evaporate water, then you can slice it and refrigerate it, finished.

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磨粉機 (Grinder), 醬汁 (Sauce), 風乾機 (dehydrator), 小食 (Snacks)

[原創食譜 Original Recipe] 咖喱雞味薯片/爆谷/shake shake薯條 (Curry Chicken flavour potato chips/popcorn/French fries)

Posted on May 26, 2017January 27, 2020 by 傑西

咖喱味薯片相信很多人也吃過，但咖喱雞味又多了些肉香味，又是另一番風味。清楚作者作風的人都知道，作者是不喜歡浪費的，今次是前兩天煮馬來西亞咖喱雞，剩下了少量咖喱雞汁，於是作者把汁過慮後，加入生粉水，煮成一個濃汁，風乾後磨成粉，就可以用於不同的小食，一款口味，多款小食。

I think many people tried curry potato chips, but curry chicken flavour will more fragrance. Therefore, I don’t want to waste any leftover food, so I tried to make flavouring powder myself by using leftover curry chicken sauce. This is just use sieve to sift the food, then let the sauce thicken, dehydrated it and grind it into powder, but this is a healthy flavouring snack as well.

薯片製作 (Potato Chips making) ： http://mykitchen.jessieshare.com/?p=293

爆谷製作 (Popcorn making) ：

把粟米乾放入爆谷機，開機後等待爆谷出來。
Just put the dried corn into popcorn maker, wait and let it pop out.

做法 (Flavouring making method)：

1. 準備一個小鍋，先用篩過慮出咖喱雞汁
Prepare a small pot, use a sieve to sift out the leftover food and reserve the sauce only

2. 開中火把咖喱雞汁煮滾
Open medium file, boil back the curry chicken sauce

3. 把生粉水或粟粉水少量少量地加入咖喱雞汁內並不停攪拌, 煮至咖喱雞汁成為一個濃汁
Use any kind of starch to cook the sauce until thicken

4. 準備風乾機層架，把煮食紙四邊摺成一個小盒子，以防止咖喱汁溢出
Prepare the dehydrator tray, cover with baking paper, and better fold up edges a bit to avoid overflow

5. 風乾後磨成粉就可以了。
After finished dehydrated, then grind it into powder

6. 在爆谷上倒入少量菜油，加入咖喱雞粉及少量鹽，伴勻就可以享用了。
Glaze some vegetable oil into popcorn, then add the curry chicken powder and little bit salt, mix it well and enjoy.

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雞類 (chicken), 越南菜 (Vietnamese Cuisine), 低溫慢煮機 (Sous Vide cooker)

[原創食譜 Original Recipe] 越式雞肉河粉 – 低溫慢煮版 (Vietnamese Chicken Pho/Pho Ga – Sous vide version)

Posted on May 20, 2017January 27, 2020 by 傑西

繼越式生牛河後，作者來個比較簡單的越式雞肉河粉，香料及做法也是一樣，但煮湯的時間短很多，適合假日或週末休閒地做著。

Chicken Pho/Pho Ga is much easier than Beef pho, using same spices and same cooking method, but it’s only take 2.5 hours, it’s good to make it during weekend.

材料 (Ingredients):

雞湯底 (Vietnamese chicken stock) ：

全雞 (Whole chicken) – 1隻 (1 whole)

洋蔥 (onion) – 1個 (1 pc)

薑 (ginger) – 1件 (1 pc)

芫茜 (coriander) – 1-2條 (1-2 strigs)

茴香籽 (Fennel seeds) – 3湯匙 (3 tablespoons)

芫茜籽 (Coriander seeds) – 3湯匙 (3 tablespoons)

草果 (Black Cardamon) – 2個 (2 pcs)

桂皮 (Cinnamon) – 4片 (4 pcs)

八角 (Star Anise) – 5個 (5 pcs)

熱水 (Boiled water) – 1500ml

冰糖 (rock sugar) – 10-15g

魚露 (fish sauce) – 4湯匙 (4 tablespoons)

湯河材料 (Vietnamese noodle ingredients) [份量隨個人喜好 – potions depends on personal preference]

越南河粉/金邊粉 (Vietnamese noodles)

雞肉 (chicken meat)

芽菜 (bean spouts)

洋蔥 (Onion)

金不換 (Thai basil)

薄荷葉 (Mints)

蔥 (spring onion)

芫茜 (Coriander)

辣椒 (Chilli)

鵝芥 (Culantro/Thai Coriander)

青檸 (Lime)

做法 (Method) ：

1. 先準備湯底材料：洗淨雞後，先用鹽擦勻全雞的內外，備用
Prepare chicken stock first : wash the chicken, then use sea salt to massage the whole chicken, set aside

2. 湯底香料先用平底鍋，不用下油，炒至所有香料出味，放涼後，放入一個茶袋，備用
Use a sauce pan, put all the spices into it and stir it until smell fragrance, then let it cool down a bit and put all the spices in a tea bag, set aside

3. 洋蔥及薑再平底鍋煎至焦香，如果讀者用明火，可以把直接放在爐上燒至焦香就可以了
Use the same sauce pan, roast the onion and ginger until brown; if you are using open fire, you can put the the whole onion and ginger directly into the fire and grill until brown

4. 預熱低溫慢煮器至75度
Preheat your sous vide cooker for 75 degree celsius

5. 準備好低溫慢煮袋，把之前所有準備好的湯底材料放入袋內，倒入熱水，小心地用anylock鎖好，再用真空機封口
Prepare a large thick layer sous vide bag, put all the ingredients in, pour in warm water, secure the bag using anylock, then seal it well

6. 到75度後，放入湯袋，開始慢煮2.5小時
When the water reach 70 degree Celsius, put the bag in and start cooking for 2.5 hours

7. 把河粉用水浸至軟身
soak the dry noodle until soften

8. 芽菜摘走根部，浸水備用
Take off the root of bean spouts, soak in water and set aside

9. 洋蔥切薄片，浸水，備用
slice the onion into thin slice, and soak into water, set aside

10. 芫茜、蔥及辣椒切碎，備用
chop the coriander, spring onion and chilli, set aside

11. 回到湯底，煮好後，準備一個湯鍋，先把湯小心地倒出，湯料用另一個大碗盛著, 慢慢地分出最上層的肥油
Back to the stock, carefully pour out the stock into a pot, then put the ingredients into a bowl, trim off the fat on the top layer

12. 把全雞浸凍水一會，然後用手撕開雞肉或切成雞件
Soak the chicken in cold water for a while, then shred the chicken meat using hand or cut into pieces

13. 先滾起湯底，加入芫茜、魚露及冰糖攪拌至冰糖溶化，試味後保溫備用
Take the stock boiling again, add coriander, fish sauce and rock sugar, mix well and taste it, then keep the stock warm

14. 用滾水煮好河粉，放入碗內
On the other hand, use another pot to cook the noodle until soft, then put it into a bowl

15. 用同一鍋水，灼芽菜，放在河粉上
Use the same pot and cook the bean spouts for a short while, then put at the top of the noodle

16. 再放上雞肉
Put in shredded chicken meat

17. 洋蔥及辣椒也放上
Then put the onion slices and chilli as well

18. 小心地倒入雞湯
And pour in the chicken stock

19. 最後放上金不換、薄荷葉、蔥、芫茜及鵝芥就完成了。
Finally, put the thai basil, mints, spring onion, coriander and culantro for garish, finished.

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磨粉機 (Grinder), 風乾機 (dehydrator), 基本材料 (Basic Ingredients), 湯底 (Stock)

[原創食譜 Original Recipe] 自家製健康雞粉 (Homemade Chicken Bouilion Powder)

Posted on May 19, 2017January 27, 2020 by 傑西

雞粉 – 在香港人的生活中已成為廚房的必須品，可是我們在市面上買到的雞粉，其實只是味精的代名詞，當中可以說是沒有真正雞的成份，所有也是配製的產物，所以食用後對健康不好。雖然作者在網絡上也看到不少分享雞粉的做法，但依作者所見，大部份也只是用雞胸焗爐烤好，加入其他乾配料，就磨粉，或者是煮湯後過濾，雪凍，風乾再磨粉，所以沒有保留太多營養，然而作者這個方法卻最不浪費又保留所有營養的做法，值得大家去參考。

Chicken Bouilion Powder is the most usual powder in Chinese kitchen, unfortunately, the one we bought in market, is not made from real food, it’s just a MSG, it’s bad for our health. However, I also found some blogs that sharing how to make real chicken powder, but as my understand, they are just using chicken breast and put it into the oven and add some other dry ingredients, then blend it into powder, or some just cook the soup, then filter the ingredients, put it into refrigerator, dehydrate and blend into powder, but this is not remain too much nutrition. I’m swear that my own method is the most waste-less and remain the most nutrition for the powder, it’s worth to get reference for you.

大家都知道，作者是個不喜歡浪費的人，可是每次做完烤雞後，雞殼也會用來做湯底，煮完後整個雞殻最後也是送到垃圾桶去，而煮剩下的蔬菜卻又要迫自己吃，老實說，煮完後的蔬菜味道及質感也不好吧；所以作者想了又想，如何可以一點也不浪費而又可以保存作日後之用；幸好作者在2016年生日的時候，愛人以1.5折買來二手強力攪拌機，所以作者用這機器著手，在網上找到可以強力得把雞骨也粉身碎骨，這消息真好，作者嘗試做過成功後，在這裏分享給大家，希望對大家有用處吧。

Well, as you all know, I hate wasting food, but everytime I made roast chicken, although I still keep the chicken bone for cooking stock, however, after cooked stock, the whole bone still throw away to trash and I have to ate all excess veggies, honestly, it’s really not taste good, therefore, I try to think another way to save all the food and store it for later use; I’m lucky that my beloved one bought me a 2nd hand vitamix blender in the 95% off on my birthday last year, so I tried to search on the internet see whether this blender can help me to blend chicken bone, finally, it’s good news for me, so I tried once and successfully made what I’m imagined, so now I wanna share this method to you.

由於雞粉只是中國人的東西，所以今次在煮雞湯的材料會加入中式材料。

Well, chicken bouilion powder mostly use in Chinese dishes, so we have to add some Chinese ingredients on it.

材料 (Ingredients) ：

雞殻 (Chicken bone) – 1個 (1 whole)

冬菇水 (Mushroom water) – 200ml (讀者可以用真冬菇代替, 太約2-3隻就可以了) or you can use real mushroom, 2-3 pcs is enough

金華火腿 (Chinese cured ham) – 50g

薑 (ginger) – 2片 (2 slices)

蔥 /大蔥 (green onion or leek) – 1 條 (1 pc)

蒜頭 (garlic) – 2瓣 (2 cloves)

芫茜 (cilantro/coriander) – 2條 (2 pcs)

洋蔥 /紅蔥頭 (onion / shallot)- 1個 (1 whole) （如果用紅蔥頭，就要2-4個) if you use shallot, use 2-4 pcs

紅蘿蔔 (carrots) – 1個 (1 pc)

西芹/香芹 (celery / wild celery) – 2條 (2 pcs)

水 (water) – 800ml

做法 (Method) ：

1. 準備一個大鍋，把所有材料放入鍋內，水量蓋過材料就可以了
Prepare a big pot, add all the ingredients and fill water over all the ingredients

2. 待水滾後，轉細火，煮1小時
boil it until bubbling, turn to small fire and lid on, cook for 1 hour

3. 煮好後先看看水量，如果水量只剩下1/3就可以了，如果湯水過多，可以用另一個器皿留下，待涼後用冰格存放在冰箱內，或可以用大火再煮至收湯，那麼湯水會更加濃郁芳香
When cooked, check the water level, better just remain 1/3 otherwise it’s too watery when blending, you can either take out some excess stock, let it cool and frozen it or you can turn the heat on, and let it cook on high heat until water evaporated until 1/3, it will more delicious.

4. 把所有材料連湯水放入強力攪拌機內，由慢速到快速，打至一個濃醬就可以了
Put all the ingredients and soup into blender, blend it from low to high until it’s becomes a paste form

5. 然後在風乾機盤上放上烘焙紙，把濃醬倒上，慢慢地分佈滿薄薄一層
Prepare some baking paper on the dehydrator tray, pour the paste into the tray and spread it into thin layer

6. 風乾後是脆的，小心地放入磨粉機磨成幼粉，
Dehyrated it until all dry out, it’s depends on your dehydrator settings, after dry, then you can grind it into fine powder.

7. 把磨好的粉過篩，這個步驟很重要，不然就會一舊舊了。
After grinded, use the sieve to sift the fine powder, this is the very important step, otherwise the powder will stick together.

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煙燻機 (Food Smoker), 醃製及煙燻 (Curing and Smoking), 魚類 (Fish), 海鮮 (Seafood)

自製醃肉及煙燻篇－三文魚 (HOMEMADE CURING AND SMOKING – Salmon)

Posted on April 13, 2017January 27, 2020 by 傑西

很多人都喜歡吃三文魚，在外國一般也是生的，所以他們會以鹽去醃製過，以去除細菌。有的會用煙燻，煙燻後的三文魚又是另一風味。在這一篇，小編兩者都會分享。至於煙燻方面，小編只會分享熱燻及濕燻方法，重申一次，不要在家進行冷燻，特別是魚類，外國已有很多例子，不但致命，有孕婦甚至流產。但，如果讀者有煙燻槍的話，可以煙燻十五分鐘就可以了。

Many people like eat salmon，normally you see it is raw, but not a raw, it just cured to prevent bacteria growth. Sometimes it will smoked after cured and also taste good. So herewith, I will share both cured and smoked method for you. Again, we only do hot smoke at home, there are many incidents occurred in other counties. But, if you have smoking gun, you can use it for smoking fish around 15 minutes too.

選擇三文魚最好是三文魚的中段，過了魚腩之後，魚尾之前，因為肉身比較厚，切起來也容易，但讀者也可以自行整條去醃製。

Practically, we better select middle portion, which is after belly and before tail, it’s the thickness part and easy to cut, of course, you can process the whole salmon as well.

材料 (Ingredients) ：

三文魚 (Salmon fillet)

鹽 (Kosher Salt)

蔗糖 (Raw sugar)

黑胡椒 (Black pepper)

時蘿 (Dill)

紅菜頭 (beet root) [optional]

做法（Method) :

1. 先量度魚肉的淨重量，準備 5%鹽、及5%糖
Measure the net weight of salmon fillet

2. 清洗三文魚，印乾，準備好密封袋，放入三文魚，加入鹽、蔗糖、黑胡椒粒、時蘿香草，並平均地塗上三文魚上
Wash it, dry it and prepare a vacuum bag, put the salmon, add salt, sugar, black pepper and dill, rubbed all in the salmon equally

3. 密封好，放入雪櫃3天，每天翻一次
vacuum seal the bag and put in the refrigerator for 3 days, flip it over every day

4. 取出後，放在冰水浸1小時
soak it in the water for an hour

5. 印乾後，如想生吃，這樣就可以切薄片了。
dry it then you can cut it into slices and enjoy it if you wanna eat raw

6. 要是存放在雪櫃，準備2張牛油紙，把切好的魚片平放在牛油紙上，把另一張放上面，然後折合四邊，再放在密實袋存放，這樣魚片就不會變乾了。
You can store it in the refrigerator as well, prepare 2 baking paper, put the salmon slices one by one and cover another baking paper over it, then flip over 4 edges and put it in the ziplock back for storage, then the salmon will still moisture itself.

7. 不喜歡生吃，可以選擇煙燻 (15-25分鐘) 或低溫慢煮(54度，30分鐘)也可以。
If you don’t like eat raw, you can process for smoking (15-25 minutes) or sous vide (54 degress, 30 minutes) as well.

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第一部份分：鹽水浸 ～用來給予味道及初步殺菌 (Part 1 – Brine)

材料 (Ingredients) ：

第二部分 – 低溫慢煮 (Part 2 – Sous vide)

第三部分- 調味 (Part 3 – Dry Rub)

材料 (Ingredients) ：

第四部分 – 煙燻 (Part 4 – Smoking)

薯片製作 (Potato Chips making) ： http://mykitchen.jessieshare.com/?p=293

爆谷製作 (Popcorn making) ：

做法 (Flavouring making method)：

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雞湯底 (Vietnamese chicken stock) ：

湯河材料 (Vietnamese noodle ingredients) [份量隨個人喜好 – potions depends on personal preference]

做法 (Method) ：

材料 (Ingredients) ：

做法 (Method) ：

材料 (Ingredients) ：

做法 （Method) :

第一部份分：鹽水浸～用來給予味道及初步殺菌 (Part 1 – Brine)

做法（Method) :