關於 sous vide guide ，我們在網路上蒐集到這些相關的討論、資訊與評價

▍ 台北拉麵懶人包 (分區) 👉 http://globalfoodelicious.com/taipei-ramen-guide/
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🔥 有著兩層樓的麵屋一燈意外地有很多客人, 我沒點招牌特製濃厚魚介沾麵因為價格是 NTD $370 (嗯, 有點貴), 所以我選特製芳醇干貝雞湯拉麵 (NTD $300), 舌尖感受到湯頭微濃口感, 同時有雞湯精華與少許油膩感, 我覺得甚至有點鹹. 叉燒豬肉與雞肉皆是用舒肥, 我個人比較喜歡舒肥肉品再次炙燒, 我太難了, 哈哈. 對了, 女生吃完拉麵有冰淇淋呦😊
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🔥 It is surprising to see Menya Itto Taiwan, which has 2 floors, at Zhongshan District has so many customers. I didn’t order the dip sauce ramen since it is NTD $370 (kinda over my budget). I ordered Chicken Soup Ramen (NTD $300). The texture of the broth has fair amount of thickness but not much collagen. It has the essence of the chicken soup and a bit of oily feeling. Overall, it is a bit salty from my point of view. BBQ pork and chicken are all sous vide. I personally prefer a bit grill after sous vide. I guess that I have higher standard at Ramen Category. Haha. By the way, girls get ice cream after eating ramen! 😊
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[TAIPEI - TOWN by Bryan Nagao Taipei 😋]

在台北其中一間喜歡定期去的西餐廳。 雖然知道米其蓮沒到訪過所以不會列入今年的榜裡，這𥚃的菜一直都很穩定好吃，沒有多餘的花巧。憑採用本地新鮮食材的優勢，這𥚃甚至比香港的總店還要好食。當然更比很多香港及台灣的一些一星或亞洲50大西餐廳好吃多了。
餐廳剛好開業一週年，它們把過去一年出名的菜綜合放在菜單。 我們幾乎吃遍了菜單全部的菜，當中最難忘的非主菜的雞莫屬。無論是什麼部位，肉的口感都是略帶輕微嚼勁但咬下去夠嫩而且還保留雞的味道。我們直覺不會但還是跟主廚確認有沒有用真空低溫烹調法。主廚說這取巧達到肉嫩的方法會失去肉本身的特味道，所以整個菜單都沒用。這道菜雞的嫩度更是要經過長時間慢煮才能達到。 期待四月份的春季菜單。

One of my favourite western cuisine spots in Taipei which I visit regularly. Although I understand that Michelin didn’t visit this restaurant hence unlikely to obtain any rating in Michelin guide this year, the food here is consistently well executed and tasty without too much unnecessary gimmicks. With the advantage of using local fresh produce, the quality here tastes better than the main shop in HK. And it’s for sure even better than many Michelin one star and Asia Top 50 western restaurants that I’ve tried in HK and Taiwan.
As the restaurant has opened for one year, they are gathering their best dishes from past menus into one as a celebration of their anniversary. We tried almost all dishes from the menu and the best one has to be the main course chicken dish. No matter which part of the chicken it is, the meat was tender yet still gives the slight chewy texture. Given the flavour of the chicken still remains, we doubted if sous-vide method was used and clarified with the chef. The answer was negative as expected and the chef said none of their dishes use ‘this method’ as this short cut approach will lose the real flavour of the meat. He had to slow cook the chicken for hours in order to achieve such quality. Look forward to the spring menu in April.

#how can Michelin miss this restaurant
#reliability of Michelin
#reliability of The Top 50 list

味道人生級別 / TastesInLife (TIL) Index：
😍: 非常好 - 必須再去 / Excellent - Must revisit regularly
😋: 滿意 - 應該再去 / Satisfactory - Should revisit regularly
☺️: 不錯 - 可以再去 / Not bad - Can revisit once a while
😌: 一般 - 去一次便夠 / Average - Once is enough
🤐: 不行 - 不值得去 / Bad - Not worth the visit
😭: 災難 - 噩夢一場 / Disaster - A nightmare

#tastesinlife #味道人生

今回は厚切りステーキを超柔らかく仕上げてみました！
今回の調理法は低温調理。低温調理をすると肉の中のタンパク質が、なんだかいい感じに変性して柔らかくジューシーに仕上がるみたいです！
本当に美味しいので是非お試しください！！

ちなみに動画冒頭で、「アメリカの家庭でもよくされる調理法」とお伝えしましたが、この調理法が日常的にされているわけではなく、「ステーキを食べるために低温調理器を購入することもよくある」ということを伝えるための表現でした。
撮影後に、誤解されてしまう方も多いかと思いましたので、こちらで訂正挿せて頂きます。

・動画内使用の低温調理器
　 https://amzn.to/35Ff7Vo

・低温調理の表の出典
　A Practical Guide to Sous Vide Cooking（ https://www.douglasbaldwin.com/sous-v...


【動画内使用の調理器具一覧はこちら！】
　⬇⬇⬇
　 https://amzn.to/2NdjHpq


【撮影使用機材はこちら】
メインカメラ　 https://amzn.to/2qfgffE
レンズ　　　　 https://amzn.to/34Kn1fX
マイク　　　　 http://amzn.to/2l6DVAk
三脚　　　　　 http://amzn.to/2C76mJ6

サブカメラ　　 http://amzn.to/2zpTKHG
レンズ　　　　 https://amzn.to/2Q38Ehh
三脚　　　　　 http://amzn.to/2C76okc

照明　　　　　 http://amzn.to/2DHIeum

ーーーーーーーーーー
【Twitter】
https://twitter.com/okn_tknm

【インスタグラム】
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＜主に利用しているBGMサイト＞
MusMus
　 http://musmus.main.jp/
魔王魂
　 http://maoudamashii.jokersounds.com/
甘茶の音楽工房
　 http://amachamusic.chagasi.com/
Music is VFR
　 http://musicisvfr.com/
DOVA-SYNDROME
　 http://dova-s.jp/

慢煮有乜好處？咪就係唔使睇火，又或者可以趁有時間做多樣嘢囉 :)
今次玩呢個做法係模擬正常未必個個人能夠做到嘅煙燻，傳統嘅煙燻太大部，好撈舊，又要教人個後花園。
今集呢個做法件肉堅係特別香，而且屋企廚房仔都應付到。

**溫馨提示：記得開抽油煙機或者抽氣**

#食譜 #慢煮 #黑毛豬

【慢煮：溏心吉品鮑】https://youtu.be/TH2qAbfKDmk
【吉品鮑】 浸發技巧 2019 https://youtu.be/K5frdizsA9Q
【藥膳花膠醉雞煲】https://youtu.be/PYAPAxGB2b8
【盆菜】簡易自家版 https://youtu.be/BaGcNDQzF6Y
【橫財就手】南乳炆豬手 2019: https://youtu.be/cBYSjYTGG_U

花膠 海參 (浸發示範) 簡易自家版 https://youtu.be/xYiZ2XmEPTI

一年之後，找數。 今次浸發花膠用到另一種方式去發。
唔得閒打description祝各位新年快樂，恭喜發財！

#sousvide #慢煮 #海參