慢煮 vs 壓力煲 有幾大分別?(feat. 蒸雞、柱侯蘿蔔炆牛腩) 附中文字幕 Ep219
Тәжірибелік нұсқаулар және стиль
Anova Combi Oven 蒸氣焗爐 220V (適合香港及英國使用)
alnk.to/apSWNSA
Anova Precision Oven 蒸氣焗爐120V
alnk.to/clXhDQW
Meater Plus 食物溫度計
amzn.to/3VuBmKP
Fujihoro Japan ALL IN ONE雙耳附蓋連蒸盤琺瑯萬用鍋,白色 27cm(使用優惠碼MCFATTY15可享85折)
www.fujihoro.com.hk
OXO廚房剪 (可剪雞骨)
amzn.to/4c4udGA
Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.
本集內容:
今集透過主雞和炆牛腩,比較慢煮和壓力煲高速煮食。 到底這樣烹調的食材在味道、口感及外觀上有何分別?
食譜 (備註:本集改用1公升清水)
mcfattyhk.com/pressurecooking...
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/ @mcfattyhk
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Пікірлер: 107
Can you please do airfrier cooking recipes ? I love the way you test the cooking
黃油雞普遍係味濃,好味D。 下次試下同一隻雞開邊,做實驗,咁會公平少少😊
清楚比較, 相當好! 👍👍👍
好有興趣知道在壓力煲內如何得知雞內己到達80°c
支持花田拍實測片!辛苦晒
@winnieau5040
20 күн бұрын
請問花田你枝食物溫度計響邊度買?
@McFattyHK
20 күн бұрын
Amazon. 見資訊欄🤓
Thank you very much for another experiment & comparison of 2 different ways of cooking....we have learned new knowledge from you...thumbs up!!
Mc. Very educational. Thank you for your time and detail sharing. 👍👍👍👍👍
多谢分享
感覺上壓力㷛煮出黎既牛腩雖然會林,但較鞋,可能肉裡面既膠原蛋白晌高熱下硬化。
很喜歡你最近的實測片,可惜我沒有慢煮爐,Instant Pot 有慢煮功能,可否測試下它做蘿蔔炆牛腩跟慢煮爐有何分別。
great!
Very useful. Thank you. Hope to see more cooking or experiment with air fryer
@McFattyHK
20 күн бұрын
Thanks thanks! More experiments on da way! 💪🏻🫶🏻
睇完你上一條片,我就開始玩自己個壓力煲嘅慢煮,我都有同一個疑問。多謝你做呢一集👏👏 我想問,你有兩隻好juicy 嘅雞,食唔哂放雪櫃,第二日點先可以加熱之後一樣咁juicy?
一個字 專業👍🏻
@McFattyHK
16 күн бұрын
🥰謝謝支持🤭
Thanks for sharing with us ❤hope you keep going 😊 ❤❤❤❤❤
@McFattyHK
19 күн бұрын
Thanks thanks 💪🏻💪🏻
同埋其實台灣牛肉麵,本身個牛肉同埋入邊嘅蕃茄,再加埋嗰啲滷水,都係可以用同一個方法嚟煮,亦都係加薑加蒜頭粒
On what setting on the Anova Combi Oven did you set to cooked that chicken. Steam only or Steam and heat combine? because I noticed that chicken more look like a low temp baking with periodic steam being injected. Personally it would be better to use sous vide or a slow cooker to demonstrate on low temp cooking? I understand you can use an oven but they do not cook in a similar environment. Thanks for the video it is very informative.
支Meater plus 可以放入instant pot?
thx
油係骨入面出嚟,唔係壞油,比起餅乾,蛋糕既油健康多。
壓力煲不用50分鐘,半個鐘就得
很想知道你選 precision oven 的原因。這是美國的牌子。在香港有很多日本牌子的選擇及價錢比較便宜。最後我是很欣賞你的煑食意念及勇於嘗試不同的煑食方法。謝謝🙏😊
@user-uo7ch2lf3z
19 күн бұрын
Anova 呢個 precision 係堅嘅,焗蛋糕温度精準,效果會更好。
我在幾年前買了一個(意大利出的高速煲)一直唔識用,因怕它冲氣很恐怖,又知怎樣可在冲氣後怎樣继續煑。
唔明,點睇到裏面嘅温度計係去到80度,同埋將温度計放埋入去,有冇影响個温度?
隻慢煮雞...會唔會慢煮因為 D水份揮發多少少, 所以味道濃D呢?
我淘宝的壓力煲唔駛50min+15min就已好林,唔清楚你的50min系由幾時計,我由起壓力(大火)15min內再,再轉小火5min就熄爐等降壓開蓋,牛腩已足夠林了
煲牛腩,压力煲建压后中火15-18分钟就够了,传统慢火焖一个到一个半钟差5多
有樣嘢想分享下,你哋有冇試過用原始嘅壓力煲,當入邊煲滾嘅時候,先至冚蓋,然後校45分鐘,然後個火調校到,上邊個出風頭不停轉,之後熄火,然後攤佢10分鐘,然後放出高壓氣體,然後等多5分鐘再開蓋。 而煮牛腩,我會拖一拖油,炸咗個表面等佢唔散,然後放薑片,同埋蒜頭粒,然後再放調味,然後先至放入原始壓力煲,而煮日本版嘅五花肉,只係放薑,味醂,醬油,水,然後過五花肉都係拖一拖油。
其實係唔係應該問:真空煲同慢煮有乜嘢分別🤔 煲滾咗唔使用火用電擺喺度保溫慢慢熟嗰種真空煲
電費會唔會好甘慢煮咁鬼耐😂
在壓力煲內,點睇到溫度達80度?
舊牛腩慢煮點都唔會腍
💪💪💪
加埋做瀨尿牛丸得唔得🤣 先壓力再焗😂
❤
點樣起instant pot 用食物溫度計🌡️,無線的嗎😮
@chungstanley6542
9 күн бұрын
Bluetooth
請問有咩方法煮到雞內溫度80度就會停止煮食?謝謝妳
@dgsghre5474
14 күн бұрын
⋯⋯⋯⋯⋯⋯插左無線溫度針,一見到夠溫度就拎隻雞出黎
壓力煲攞嚟炆嘢嘅咋,蒸雞就嘥氣!
請問你用緊既食物溫度計,可以去邊度買?
@edwardCYHsu
18 күн бұрын
叫Meater或者Meater+
@edwardCYHsu
18 күн бұрын
阿瑪遜(Amazon)及蝦皮(shopee)都有得賣。其實都有其它牌子,分別是佢個app去支援藍牙及WiFi,meater的確是最容易用。 花田在本集主頁有Link!
請問慢煮是否在蒸焗爐裏煮 ?
@reikoz
14 күн бұрын
我都係諗緊同一樣嘅問題。因為我屋企咁啱都有個蒸焗爐,想知道慢煮隻雞係咪即係咁放入去蒸三個幾鐘at 80C?
慢煮既肉滑d喎
可唔可以提供一下溫度計資料?
@McFattyHK
5 күн бұрын
見資訊欄
High or low pressure?
@McFattyHK
9 күн бұрын
You might wanna rewatch the video
我用慢煮棍煮過油封鴨腿、75c, 10hours. 煮完出嚟好霖.用文輕輕力就可以拆成鴨絲.所以我估牛腩都要十個鐘
@user-ds9by6hn9w
19 күн бұрын
慢煮真係好食d. 我煮牛肋條先慢煮再煎都好好食
你的慢煮為什麼不用慢煮棒以80度熱水慢煮呢?你現在的方法不是烤焗嗎?
@McFattyHK
20 күн бұрын
我用的焗爐有慢煮功能, 所以不用將隻雞抽真空再用慢煮棒。
@kenlee224
20 күн бұрын
@@McFattyHK 😄
@edwardCYHsu
19 күн бұрын
可以睇番呢一集Anova precision oven。 kzread.info/dash/bejne/dn-JmaSwmKywgdo.htmlsi=D2UHFYrWz9DVYj9V Steam Oven IS the new 慢煮棒! 家陣要走塑!
通常我用壓力煲炆牛腩,我只用35分鐘,同時唔會加咁多水,因牛腩煎完再壓都會出水的,加上你又有蘿蔔。
@McFattyHK
19 күн бұрын
咁我會再用多咗啲湯煮麵食 咁你想濃味啲又得㗎,各施各法啦👍🏻
本集蒸雞收視率不俗,差不多破兩萬views。 可謂「蒸蒸日上」哪啩?!
請問你個慢煮爐要4999美元?
@McFattyHK
17 күн бұрын
港元呀
❤😂🎉
壓力煲可以駁溫度計咩?真係唔識,教一教可以嗎
@leojarta925
19 күн бұрын
it is a wireless (wifi) thermometer.
@user-dc3tu7dc1r
19 күн бұрын
原來係咁
@user-dc3tu7dc1r
19 күн бұрын
感謝🙏
@kwanlo210
18 күн бұрын
不合羅輯.8o度.根本做唔到高壓効果.信唔過.
壓力煲,就算蒸雞都好似湯渣😅我接受唔到
多年以前用過新買壓力煲來煲湯,煲出來係唔好飲,之後就算加時同普通煲湯一樣2個鐘時間,都一樣唔好飲🤮,要用返普通煲來煲才出到味,之後個壓力煲無再用過.
@taiatw3078
18 күн бұрын
我用壓力電飯煲煲完湯,再用明火大火煲10分鐘令它收收水,再加鹽就不輸煲幾小時的老火湯
@c4112
17 күн бұрын
@@taiatw3078 多謝分享
@transportservicefmo2792
2 күн бұрын
壓力煲係快速煮焾個湯入面的材料,味道並沒有完全䆁出,湯水會比較清徹,加明火煮大滾一陣,效果似老火湯和味道較濃,兩種口味不同
但覺得黃色d 果隻雞根本係好食d...唔關慢煮同壓力煲煮嘅分別。
@McFattyHK
20 күн бұрын
你鍾意啦
奇怪,大家都係牛腩,慢煮同高壓煮油份係有分別,咩道理???
@McFattyHK
20 күн бұрын
條片解釋咗㗎喎 係咪睇漏咗呀?
@edwardCYHsu
18 күн бұрын
呢位同學要留心聽書!😂
慢煮脂肪仲在牛腩裹,壓力煲迫晒D脂肪出來.....
究竟慢煮點決定煮食時間?
@HONSUMSIU
20 күн бұрын
咪插左支溫度計
@leoltk2002
20 күн бұрын
@@HONSUMSIU 我知佢插左支溫度計,但點決定裡面個溫度係等於舊肉係熟?
@HONSUMSIU
20 күн бұрын
@@leoltk2002 插入舊肉入面去到目標溫度咪熟law 你可以Google 下邊啲肉類安全食用溫度
@edwardCYHsu
18 күн бұрын
一般嗰app都有各種預設模式,幾方便! 牛扒就㩒🐮>🥩>medium rare. 之後溫度時間就會設定(例如、75度,12 分鐘)溫度達到標值,就會有鬧鐘響起。
慢煮雞 70度好食好多。
@McFattyHK
19 күн бұрын
個人喜好嚟啫
@user-uo7ch2lf3z
19 күн бұрын
@@McFattyHK 和蛋白質的凝固性質有關 不錯,最後仍是個人喜好
@izzizdiy8133
15 күн бұрын
蛋白質係過咗70 度會破壞蛋白質質地,所以打奶一定70度之下
壓力煲十三分鐘,蒸個個三個半,浪費幾多錢呀,使鬼慢煮咩,晉通蒸就得啦!啲雞滑潺潺好鬼食咩!
雞個測試無意義,成隻煮唔乎合慢煮哲學。
吓, 常識題咋
@McFattyHK
20 күн бұрын
「2024年冷水王」非你莫屬🏆
@user-ez6hp4qq6v
20 күн бұрын
@@McFattyHK 說笑, 別太認真😝
@user-ez6hp4qq6v
20 күн бұрын
以目標為本
做你老公有口福😊
MCGRASSY'S!!!!!!!!!!!!!!!!!!!!! Yes, we know Mcgrassy's appearance fee has gone up thx to inflation but.........THANK Q!!!!!!
@McFattyHK
20 күн бұрын
Exactly. Needa increase her cameos before she becomes too famous.
@edwardCYHsu
19 күн бұрын
We❤McGrassy!
❤
壓力煲,就算蒸雞都好似湯渣😅我接受唔到