喜马拉雅盐砖 vs 水浴棒慢煮牛扒 Steak~Himalayan Salt slab vs Sous Vide скачать в хорошем качестве

喜马拉雅盐砖 vs 水浴棒慢煮牛扒 Steak~Himalayan Salt slab vs Sous Vide

牛扒的传统做法有多种～平底锅煎、明火烧烤、铸铁锅封面后进烤箱慢焗等等。近年来有更多人尝试不同方式煎烤牛扒，盐砖高温烤，和水浴低温煮，就是其中最容易掌握的两种。 视频里详细讲了如何用这两个方式，做出外焦香内多汁的三成熟牛排。同时提供了相应的五成或更熟牛排对应的时间温度组合等。实际上这两个方法非常量化，家煮们更容易掌控。 惰惰的私房快手牛扒浇汁，也能起到锦上添花的作用。最后对比了两种牛扒色香味的特点，希望对牛扒器材党们有所帮助。 食材： 厚度1寸以上牛扒2块 调味： 盐砖烤：无 水浴煮：犹太盐、现磨黑胡椒、橄榄油、欧芹等香草（可选） 酱汁：生抽、蚝油、黄油、红酒、洋葱、蒜蓉、芡粉 工具： 1 喜马拉雅盐砖 1块 2 水浴棒 or 慢煮机 or 带水浴功能蒸烤箱 or 保温电饭煲+温度计 Comparing to traditional steak cooking like frying pan, BBQ grill, Cast iron sear then oven baked... The new methods come to home kitchen in recent years, such as Himalayan Salt block and Sous Vide. They are all easy to learn and to manage. In the video, it shows how to use Salt slab and Sous Vide to cook a perfect medium rare steak, also suggests the temp/ time combination for medium or even well done plate. I made my own private steak sauce which helps to simulate more flavours and taste to the USDA prime strip loin. At the end we have a sit down dinner to compare those 2 cooking ways result in colour, smell and taste, hope you like my serve 😊 Ingredients： USDA Prime (or at least AAA) strip loin steak in 1'' + thick Seasoning: Himalayan Salt slab: NONE Sous Vide : Kosher Salt, Black pepper, Olive Oil, Parsley etc (optional) Steak Sauce: Soy sauce, Oyster sauce, Butter, Red Wine, Onion, Garlic, Starch Equipments: 1 Himalayan Salt Slab 2 Sous Vide or Steamer with sous vide function or Ricemaker + Laser Thermometer