Corned Sliverside,Pear in red wine&Poached eggs－黑管在墨爾本流浪記

第四-六堂課開始要用Wet Method:蒸steaming, 煮boiling&poaching, 燉stewing ,煨simmering,燉煮後進烤箱悶Braising

溫度來區分的話Poaching:92-95度C Simmering:95-98度C Boiling:100度C以上

這兩堂實做我都沒有掌控得很好,但沒關係,還是有成品及食譜分享給大家:

一、Simmering Corned Sliverside(煨牛臀)

此照片為同學Hannah作品

準備:300克牛臀肉,50克洋蔥,50克紅蘿蔔,丁香*1,月桂葉*1,50ml白醋對上一公升水(水量要蓋過牛肉)

1.去除牛臀肉多餘油脂及筋後放入冷水並加白醋及鹽,洋蔥及紅蘿蔔切丁放入,加入丁香及月桂葉後開始燉煮一個半小時(不要讓湯滾)

2.用叉子確認牛肉熟透後用刀逆紋切

TIPS:牛肉一定要逆紋切,火絕對不要滾

結論:個人認為白醋可再減少,這道絕對是簡單好做的好料,要選牛臀,肩這種耐煨的部位,煮起來相當軟嫩多汁

Summary of Recipes

Recipe 1: Corned Sliverside

Ingredients:

300g sliverside 、50g onion、50g carrot、1 cloves、1 bay leaf、50 ml Vinegar

Method:

Step 1

Rinse the sliverside in the cold water
Trim off the extra fat

Step 2

Place the sliverside in a large saucepan and cover with cold water
Add salt,pepper,diced carrot and onion then add bay leaf,cloves and vinegar to simmer

Step 3

To test for doneness,push a skewer into the meat,and it should offer littleresistance
Rest the meat in the liquid and carve the meat about 3mm thick slices

二、Pear in Red wine(紅酒燉梨)

右圖是Ronie主廚成品

準備:梨子,肉桂棒*1,300克砂糖,250毫升水,50毫升紅酒,八角*,香菜子*3,月桂葉*1,荳蔻*2,檸檬

1.加冷水,紅酒,糖及其他香料並且擠檸檬汁煮到95度(不要滾)

2.梨子削皮並將底部挖空,讓醬汁可穿透,放入醬汁中

3.剪一張和鍋子一樣大的食用紙蓋在梨子上

4.煮到梨子變軟後,將梨子取出用保鮮膜包住

5.醬汁開大火收汁後淋在梨子上

TIPS:一定要剪一張食用紙蓋住梨,讓梨子完全吸收醬汁,如果有興趣,我再教如何摺紙

結論:這真的是一道必學甜點,很喜歡果香和甜甜的醬汁

Recipe 6: Whole poached pear in red wine

Ingredients:

A pear 、a cinnamon stick、300g sugar、250ml water、500ml red wine、1/2 lemon、

a star anise、3 coriander seeds、2 cardamon、a bay leaf

Method:

Step 1

Add water,red wine,sugar,a cinnamon stick,star anise,coriander seeds,bay leaf and cardemon
Peel the pear and remove the core then squeeze the lemon juice and put in the poached liquid
Cover a round paper(cartouche) on the pear
Cook pear until tender and using the wooden skewer can pierce the cole
Remove from heat and let cool in poaching liquid
Serve cold pear on a pool of syrup

三、Poached Eggs(水波蛋)

準備蛋,一公升水,60毫升白醋(水比醋=1:0.06;醋是水的6%),鹽

1.加入水和醋及鹽煮到95度(不要滾)

2.將蛋打到碗中(完整的蛋)

3.在鍋中劃漩渦後將但滑入中央,煮2-3分鐘

TIPS:白醋可加速蛋白熟化(蛋白質)減緩蛋黃熟化(脂肪),所以一定要加醋

結論:我不敢吃生蛋黃,我喜歡8分熟,蛋黃凝結但還未完全煮熟

Recipe 4:Poached eggs

Ingredients:

2 eggs、60 ml vinegar、1L water

Method:

Step 1

Heat water and vinegar in a deep pot until bubbles are forming on the bottom without breaking the surface
Crack each egg into a small cup and pour into the middle of the rolling water
Cook about 3 minutes until the eggwhite is set and yolk is still running