Low temperature cooking
Bought a proper water bath for the Anova low temperature cooker, and silicon reusable seal bags as container, I re-kindled my interest in this technique. Very pleased with the cooking degree, and the aroma of herbs used is much stronger than in high temperature cooking.
Pork liver
Low temperature cooking of pig liver Low temperature cooking of pig's liver
1. Clean and squeeze in water 3 times, until no more blood came out.
2. Place in bag in one layer, season with salt, 5 spices powder, Garam Masala, brown sugar, rice wine and bay leaves.
3. Cook at 65˚ for 2 hours, very creamy dense texture like a thick pate, with good flavor.
4. Bring to boil the liquid in the bag, adjust seasoning if necessary.
Beef rib meat
Low temperature cooking of beef rib meat Low temperature cooking of beef rib meat
1. Place in a bag in one layer, season with salt, black pepper, rice wine, bay leaves and rosemary.
2. Cook at 65˚C for 5 hours, the texture is firm yet soft enough to eat.
3. Bring to boil the liquid in the bag, adjust seasoning if necessary.
No comments:
Post a Comment