Ocheflab

00:07:48

Chef Olivier Elzer | ocheflab | 25分鐘完成 - 慢煮紐西蘭漢美頓羊架 Sous Vide New Zealand Hamilton Lamb Rack

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00:07:48

09.11.2021

米芝蓮大廚示範慢煮紐西蘭漢美頓羊架 Chef Olivier Sous Vide New Zealand Hamilton Lamb Rack 購買：O'Chef Lab 食物研究所慢煮肉 - 羊架 HKD$320 （180g＋/ - ) 🤍 Chef Olivier Elzer是其中一位率先將慢煮肉技術帶進香港米芝蓮餐廳的星級大廚，他將研發多年的慢煮秘訣加以改良，嚴選最優質的肉類食材精心腌製，結合成O’Chef Lab全新極上慢煮肉系列。 Sous Vide，是一種源於上世紀七十年代法國的真空低溫慢煮法，一門時間與溫度的藝術。把食材放入真空袋中抽真空後，再浸入恆溫水中長時間烹調。慢煮技術有效抑制食物在烹調過程中氧化，並減少水分和味道的蒸發流失。精準恆溫烹調，熱量均勻滲透，能令肉質較韌的部位變得軟嫩，由內到外保持均勻鮮嫩的口感，原汁原味。只要依照以下步驟，便可輕鬆烹調出肉質嫩滑的Juicy羊架。翻熱方法: 1.食用前一晚先從冰箱取出原袋羊架(0-4°C)，放進雪櫃最上層解凍。 2.將慢煮機固定在容器上, 將溫度設置成50°C將水加熱。 3. 當水溫溫達至指定溫度後，將羊架連高溫蒸煮袋放進水中約25分鐘。如家中沒有低溫慢煮機，可先煲滾熱水，然後轉中慢火，將原袋羊架放入水中煮25分鐘。 4. 以中慢火燒熱平底鑊，放入橄欖油，從高溫蒸煮袋取出羊架放上鑊中，按個人起好加入香草及蒜蓉煎約1分鐘，然後再反轉重複上述步驟。 5.如選購蒜蓉香草羊架，先以中慢火燒熱平底鑊，剪開高溫蒸煮袋，將羊架連同袋內汁料一起放進鑊上，煎約1分鐘後再反轉煎至金黃。 6.按個人口味灑上少許鹽及黑胡椒調味。 7.約嫌羊架不夠熟，可在切件後放進鑊上煎多約1分鐘。 8. Chef Olivier 特別推薦配搭O'Chef Lab 蒜蓉香草牛油，塗上食用更加惹味。 *放於冰箱(-16 °C) 可儲存6個月 Chef Olivier Elzer was one of the chefs in Hong Kong who first used sous vide cooking in his meat dishes to the exact level of doneness desired, keeping stability and superb quality of his creations in his Michelin restaurants Pierre MO, Joel Robuchon HK, Seasons by Olivier E, and presently L’envol St Regis HK. Once the secret of the Michelin starred chef, Chef Olivier is now preparing Sous Vide food in O’Chef Lab readily cooked for your home dishes. 'Sous Vide’ in French means ‘under vacuum’, refers to the process of vacuum-sealing food in a retort bag, then cooking it to a very precise temperature in a water bath. This technique produces results that are impossible to achieve through any other cooking method. With O’Chef Lab Sous Vide series of meats – chicken breast, chicken legs, pork racks, beef ribs, beef tenderloin, challandais duck breast…don’t be surprised if your family and friends are surprised with the perfect steak / proteins you serve in your home dinner. Reheat Instruction 1. Place the lamb rack into the fridge(0-4°C) overnight before proceeding. 2. Insert the Sous Vide cooker into the water container with 50 degree temperature. 3. When the water reaches the desired temperature, place the vacuum bag into the water bath and set the time for 25 minutes. If you don't have the Sous Vide cooker, boil the water and turn to mid low heat, put the lamb rack with the bag inside and boil for 25 minutes. 4. Heat the pan until hot and then turn to mid low temperature,add olive oil until it starts to smoke, carefully add lamb rack and put the herbs and garlic upon, cook 1 minute per side or until nicely browned. 5.For the Garlic and Herbs lamb rack, heat the pan until hot and then turn to mid low temperature, lay the lamb rack with the sauce together, cook 1 minute per side or until nicely browned. 6.Transfer the lamb rack to a cutting board and add a little salts and pepper on it. 7.If you prefer a more cooked lamb rack, slice it and then put on the pan to heat a minute. 8. Chef Olivier Elzer recommends to taste with the O'Chef Lab garlic herbs butter together. *Store in freezer(-16°C) could be kept for six months

olivier elzer

00:03:31

Chef Olivier Elzer 親自講解 O’Chef Lab 包裝設計教你reheat我哋嘅食物包

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00:03:31

17.02.2020

Chef Olivier 親自講解O’Cheflab 包裝設計，教你reheat我哋嘅食物包。希望大家聽得明佢啲法式英文同法式廣東話 😅 #OCheflab #食物研究所 #關鵝义豉 $88 #碟頭飯份量 #西班牙黑毛豬叉燒 #你會食到燒鵝嘅味道 #因為我哋加咗秘製燒鵝汁 🤍ocheflab.com whatsapp +852 90111661 *現訂購任何貨品，每張訂單贈送2飯包2湯包 *訂購滿$800可安排送貨（偏遠地區及離島除外）