sousvide – Page 2 – 溫馨小廚

低溫慢煮豬仔脾配蘋果醬汁 (Apple-Braised Pork Shank – Sous vide method)

Posted on July 17, 2017January 27, 2020 by 傑西

本以為這個寫好了的食譜不能出版，因為作者從馬來西亞回來後，在島內的超市沒有了豬仔脾，幸好前兩天返貨，這個食譜才得以出版。作者不清楚馬來西亞有沒有這種食材，所以本打算在離港前再看看，沒有這食材的話，就刪除這個食譜。

This recipe I have written before travel to Malaysia, however, when I back to Hong Kong, I can’t find any stock at supermarket in the island, I’m so disappointed, I wanna delete this recipe too. Luckily, it have been restocked again these 2 days, so I can, finally, publish this recipe now.

最近作者所住的島內唯一超市發現新產品 – 豬仔脾，價錢又平，作者興奮到不得已，買回來後，用低溫慢煮做了一道菜式，簡單地配上薯蓉及烤西蘭花，已經係一道高級菜式了。在這篇中，作者只分享豬仔脾及醬汁的做法，其他簡單的配菜，我想不用再分享了。

Recently, I’m really happy that I’ve found a new product in the supermarket that I’m living, so I bought it back and cooked it using sous vide, served it with mashed potato and roasted broccoli. Here, in this recipe, I will just only share the pork shank and sauce cooking.

我們做這個醬汁，需要大量蘋果汁，但作者不建議買來現成的，因為加工過，有其他化學物質，那麼是很不健康的，所以我們先來做個蘋果汁，讀者可以用慢磨機，這比較方便，如果用攪拌機，就得好像作者一樣，先過濾果渣，我們只需要蘋果汁。

For the apple sauce, we need apple juice, but I’m not recommend you to buy packed one since it is so many substitutes, better make fresh apple juice by your own. If you have juicer machine, it’s more convenient, because we just need the juice only; but if only have a blender, please use sieve to sift the juice out.

材料 (Ingredients)：

豬仔脾 (Pork Shank) – 4隻

蒜頭 (Garlic) – 4瓣

蘋果汁 (Apple Juice) – 400ml

蘋果醋 /紅酒醋/白酒醋 (Apple cider vinegar/Red Wine vinegar/White) – 200ml

芥末醬 (Dijon Mustard) – 150g

原糖 (Cane sugar) – 100g

鹽 (salt)

油 (Oil)

黑胡椒 (Black pepper)

新鮮百里香 (Fresh Thyme) – 8支 (無新鮮可用乾的 – If you don’t have fresh, dried one also OK)

做法 (Method) ：

1. 預熱慢煮器到70度
Preheat your sous vide cooker to 70 degree Celsius

2. 豬仔脾先用鹽及黑胡椒調味
Seasoning pork shank with salt and pepper

3. 準備平底鍋，開大火，下油，把豬仔脾煎四邊至金黃色，盛起，備用
Prepare a sauce pan, add some oil, and sear the pork shanks until brown, then remove it and set aside

4. 先把蘋果打成蘋果汁
Blend your apple into apple juice

5. 把蘋果蓉隔開，只用蘋果汁 (如果讀者用慢磨榨汁機，這步驟就可以省卻）
Use a sieve to sift out the apple pulp, remain the apple juice only (If you are using pure juicer, you can skip this step)

6. 同一個鍋，加入蒜頭、蘋果醋、芥末醬及糖，用中火煮至醬汁收成杰醬，放涼一會
Use the same pan, add garlic, apple juice, apple cider vinegar, Dijon mustard and cane sugar and cook it under medium fire until becomes a thick sauce even glaze. Let it cool down a bit

7. 準備真空袋，把豬仔脾，醬汁及百里香放入袋內並進行真空封密，然後放入慢煮器，進入24小時慢煮
Prepare a sous vide bag, put in pork shanks, sauce and thyme (If you are using dried one, better seasoning it first before put into the bag), then let it start cooking for 24 hours

8. 翌日取出後，準備小鍋，先倒出醬汁，把醬汁用中火再煮回杰醬
Next day, prepare a small pot, pour out the sauce after cooked, then cook the sauce again until thicken

9. 豬仔脾上碟後，把醬汁淋上就完成。
Served the pork shank and glaze the thick sauce in, finished.

食譜來源： https://www.chefsteps.com/activities/hearty-apple-braised-pork-shank

溫馨小貼士：這個醬汁，亦可作為燒烤醬，作者試過用來烤豬肋骨，相比用BBQ醬無咁膩，酸酸甜甜好胃很多。
Tips : This sauce also can be replaced as BBQ sauce, it’s more healthy and more delicious.

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牛肉 (Beef), 肉類 (Meat), 越南菜 (Vietnamese Cuisine), 低溫慢煮機 (Sous Vide cooker)

[原創食譜 Original Recipe] 越南生熟牛湯河 – 低溫慢煮版 (Vietnamese Pho Bo – Sous Vide version)

Posted on May 11, 2017January 27, 2020 by 傑西

這個麵食應該不陌生吧。作者很喜歡食，當然以前一定出街才吃，現在不外出用餐，但又很想吃啊。由於作者沒有什麼慢煮鍋，又只得電磁爐，想做也不能做，但自試驗過海南雞的做法，今次作者大膽地嘗試長時間，用低溫慢煮的方法來做一個越南牛湯底，幸好地完全沒有問題，所以今次就算第一次試做，但也可以分享做法給大家。

I think I don’t have to introduce this vietnamese noodle, you should knew about it, nowadays, since I don’t like to go out for dining, so I just try to make what I want to eat. However, I don’t have crock-pot and just using induction cooker, so what I can do is try using sous vide method. I have tried to make Hainanese chicken before using same method, so this time, I also try the same, but higher temperature and longer time, luckily, there’s no problem at all, the procedure overall are smooth, so I can also write the recipe for you.

但作者住的小島沒有牛骨，所以今次用了牛肋條及牛尾來煮，讀者可以買到牛骨是最好的，但其實什麼骨也可以吧。

Practically, using marrow bone is the best choice, unfortunately, the island i’m living without butcher, so I can only brought oxtail and short ribs instead, but any kind of bone also can cook it too.

材料 (Ingredients):

牛湯底 (Vietnamese Beef stock) ：

牛骨/牛尾/牛肋條 (marrow bone/oxtail/short ribs) – 2磅 (2 pounds)

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)

牛肉 (beef slices)

牛丸 (beef ball)

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)

做法 (Method) ：

1. 先準備湯底材料：把所有牛骨汆水，大約5分鐘左右，盛起後在水喉下清洗乾淨，備用
Prepare beef stock first : Put all the bones into boiling water, let it run out all the dirts for around 5 minutes, then use trap water to clean it well, 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90度，建議倒入剛煲好的水，那麼預熱時間可縮短很多
Preheat your sous vide cooker for 90 degree celsius, suggest to pour in hot boiled water to shorten the preheat time

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90度後，放入湯袋，開始慢煮16小時
When the water reach 90 degree, put the bag in and start cooking for 16 hours

7. 翌日在用餐前，先把河粉用水浸至軟身
Next day preparation : 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. 牛肉切片，備用
Slice the beef into very thin slices, set aside

12. 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

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. 牛肉逐一放在牛湯內灼一下，只是一下就盛起，放在河粉上
Use the beef stock, to just put the beef slice in and cook not more than 30 second, then put it at the top of the bowl

17. 牛丸在牛湯內煮熱，放在河粉上
Beef ball also cook using beef stock, and put into the bowl too

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

19. 小心地倒入牛湯
And pour in the beef stock

20. 最後放上金不換、薄荷葉、蔥及芫茜就完成了。
Finally, put the thai basil, mints, spring onion and coriander for garish, finished.

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肉類 (Meat), 雞類 (chicken), 食物處理器 (Food Processor), 馬來西亞菜 (Malaysia Cuisine), 工具及廚具 (Utensils and Kitchen Equipments), 低溫慢煮機 (Sous Vide cooker)

[原創食譜 Original Recipe] 馬來西亞海南雞飯 – 低溫慢煮版 (Malaysian style Hainanese Chicken Rice – Sous Vide Version )

Posted on February 23, 2017January 27, 2020 by 傑西

相信很多人也吃過海南雞飯吧。坊間有很多做法及醮醬，但其實馬來西亞人只配海南辣醬來吃，所以今次只會分享這個醮醬吧。

I believed that many people have been tried this dish so many times already. There are many cooking method and dipping sauces that you can found in different countries, however, in Malaysia, only dipping with Hainanese chilli sauce, so I will only introduce this dish with this sauce here.

至於做法，很多都覺得用飯煲做，作者都試過，但肉質沒有用低溫慢煮般滑，而去骨就沒有這樣容易。如果用最傳統的浸雞方法，就要好有經驗才可以做到，因為時間性很重要。

For the cooking method, many people shared that cooking in rice cooker, of course, I have tried it too, but to be honest, using rice cooker method, the texture not as good as using sous vide, on the other hand, the traditional method is not easy handle, cos the time capture is the most important.

然而，今次作者用低溫慢煮方法，發現可以做到大師傅的效果，煮好雞後再浸冰水，不但去骨容易，雞皮亦不容易分離及皮脆肉嫩。

So, I tried using sous vide, I found that the texture come out is exactly the one we can enjoyed in restaurant, and also easy to handle and get rid of the bone just using hand, meanwhile, the chicken fat layer not easy to lose but crispy and tender.

順帶一提，做海南雞最好用三黃雞來做，因為雞味比較濃外，亦需要雞油。

On the other hand, for cooking Hainanese Chicken, it’s better using yellow chicken, the taste is more fragrance and we also need the chicken fat to make chicken oil.

材料 (Ingredients) ：

雞湯材料 (For chicken soup):

三黃雞 (Yellow chicken) – 1隻 (1 whole)

蔥 (Spring onion) – 1條 (1 pc)

薑 (ginger) – 3片 (3 slices)

紅蔥頭 (shallots) – 3個 (3 cloves)

芫茜 (coriander) – 1紮 (1 pc)

班蘭葉 (Panda leaves) – 2片 (2 pcs)

開水 (Boiled water) – 1500ml

鹽 (salt)

海南辣醬材料 (Hainnanese Chilli sauce) ：

薑 (ginger) – 3片 (3 slices)

蒜頭 (garlic) – 3瓣 (3 cloves)

紅蔥頭 (shallots) – 3個 (3pcs)

長辣椒 (fresh long chilli) – 3條 (2pcs)

泰國辣椒(Thai chilli) – 2條 (2pcs)

白醋 (White vinegar) – 1湯匙 (1 table spoon)

糖 (sugar) – 2茶匙 (2 teaspoons)

鹽 (salt) – 2茶匙 (2 teaspoons)

雞油 (chicken oil) – 2湯匙 (2 table spoons)

雞湯 (chicken soup) – 100ml

青檸汁 (Lime juice) – 2茶匙 (2 teaspoons)

雞飯材料 (chicken rice)：

紅蔥頭 (shallots) – 3個 (3 pcs)

薑 (ginger) – 2片 (3 slices)

蒜頭 (ginger) – 2瓣 (2 cloves)

雞油 (chicken oil) – 3茶匙 (3 tablespoons)

雞湯 (chicken soup) – 1公升 (1 litre)

米 (rice) – 260ml

做法 (Method) ：

第一個最重要做的是煮雞湯，沒有雞湯，其餘的東西就不能煮了。由於海南雞本是凍食，所以不要怕放涼。

The most important part for this dish is chicken soup, no matter what, you have to cook the chicken soup first, otherwise, you can’t process the rest of the dish. Since Hainnanese chicken is a cold dish, don’t worry that it will became cold after cooked.

1. 預熱低溫慢煮器至73度
First, preheat your sous vide circulator to 73 degree Celsius

2. 準備一個大型慢煮袋，先把雞清洗好，用鹽擦內外，把雞、蔥段、薑、班蘭葉、紅蔥頭、開水及鹽放入袋內，用anylock封好，就可以用真空機封口，不用抽真空。
Prepare a large vacuum bag, wash the chicken and massage it with salt, both inner and outter, then put the chicken into the bag along with spring onion, ginger, panda leaves, onion slices, boiled water and salt, use the anylock to stop the bag and seal the bag without vacuum.

3. 放入慢煮器煮2小時30分鐘
Put the chicken soup bag in the circulator pot and cook for 2 hours 30 minutes

4. 然後可以準備海南辣醬材料，把紅蔥頭、蒜頭、兩款辣椒切粒，把雞肥細火慢慢炸出雞油，備用
Then you can cut the Hainnese sauce ingredients into a chunk and cook the chicken fat into chicken oil in low heat, then set aside

5. 另外雞飯所需的紅蔥頭、薑及蒜頭剁碎備用
And now, finely chopped spring onion and garlic for chicken rice, set aside

6. 準備一個小鍋及一大碗冰水，待雞煮好後，先把雞湯小心倒出，再把雞放入冰水浸一會
Prepare a small pot and ice water, after chicken is cooked, then pour out the soups and other ingredients into the pot and put the chicken in the ice water

7. 雞湯煮滾後，可以先做準備雞飯
Boil the chicken soup and prepare to cook the chicken rice first

8. 準備一個鑊，預留2湯匙雞油備用，其他可以倒入鑊內，先爆香紅蔥頭、薑及蒜炒勻
Prepare a wok, reserve 2 table spoons of chicken oil, then pour the rest into the wok, then add chopped spring onion and garlic in, stir fry until you can smell good

9. 準備飯煲，把洗好的米倒入飯煲內，把放入炒好的雞飯材料，伴勻，再加入班蘭葉，加入雞湯，米與湯比例大約1:1.3, 煲飯
Then prepare the rice cooker, put all rice mixture and panda leaves into the rice cooker, and pour in the chicken soup for ratio 1:1.3, then let the rice cook

10. 再回來海南辣醬，準備攪拌機，把紅蔥頭、蒜頭、兩款辣椒、雞油、雞湯、鹽、白醋、糖及青檸汁加入，攪勻，試味，完成
Back to the sauce, prepare a mixer, put all the sauce ingredients into the mixer and mix it well, then taste it, finished this.

11. 準備一個大碟，把青瓜切成一片片，鋪在碟上，平均地倒入少許豉油及麻油
Next, prepare a big plate, cut the cucumber in slices, then put them on the plate, glaze little bit soy sauce and sesame sauce on the top

11. 把雞切開及去骨, 然後平均地塗上少許麻油在雞皮上
Cut the chicken into pieces and pull out the bones, glaze a little bit sesame oil on the top

12. 當飯煲好就可以享用了。
When the rice is done, then you can enjoy it.

Tips : 如果讀者喜歡中式的薑蔥蓉作醮醬，磨薑蓉、切蔥粒，加少量鹽及胡椒粉，倒入滾雞油就可以了。

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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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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

材料 (Ingredients)：

做法 (Method) ：

食譜來源 ： https://www.chefsteps.com/activities/hearty-apple-braised-pork-shank

溫馨小貼士 ： 這個醬汁，亦可作為燒烤醬，作者試過用來烤豬肋骨，相比用BBQ醬無咁膩，酸酸甜甜好胃很多。 Tips : This sauce also can be replaced as BBQ sauce, it’s more healthy and more delicious.

材料 (Ingredients):

牛湯底 (Vietnamese Beef 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) ：

雞湯材料 (For chicken soup):

海南辣醬材料 (Hainnanese Chilli sauce) ：

雞飯材料 (chicken rice)：

做法 (Method) ：

Tips : 如果讀者喜歡中式的薑蔥蓉作醮醬，磨薑蓉、切蔥粒，加少量鹽及胡椒粉，倒入滾雞油就可以了。

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

食譜來源： https://www.chefsteps.com/activities/hearty-apple-braised-pork-shank

溫馨小貼士：這個醬汁，亦可作為燒烤醬，作者試過用來烤豬肋骨，相比用BBQ醬無咁膩，酸酸甜甜好胃很多。
Tips : This sauce also can be replaced as BBQ sauce, it’s more healthy and more delicious.