低溫慢煮羊架 - Sous Vide Lamb Rack
有冇試過開party 有時太多嘢要預備搞到一頭煙? 呢個食譜做法係出面餐廳batch production 而又可以保持到質素嘅方法,唔係你估,唔通真係一ORDER 先即刻整?慢煮版,就讓它浪漫一點。咪拎佢同落鑊快煎比,兩回事。
Don't want to mess up your holiday party at home inside the kitchen?
This recipe of lamb rack gives you a peace of mind that you can do some preliminary work before you finish it straight after with no hassle. This is how the restaurant do as to serve a big number of people and also to keep their quality standard stable.
材料:
羊架 1條
蒜頭 3粒
迷迭香 2條
牛油 10克
紅蔥頭 1個
雞湯 400毫升
橄欖油 2湯匙
煙肉粒 1湯匙
白酒 1/3杯
Ingredients:
Lamb Rack x1
garlic 3 cloves
rosemary 2 prigs
butter 10g
shallot x1
chicken stock 400ml
olive oil 2 tbsp
panchetta 1 tbsp
white wine 1/3 cup
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production batch number 在 What is Batch Coding? What is a Batch Number? Videojet ... 的相關結果
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