Sous Vide Drunken Beef Shank, Smoked Pork Knuckle
慢煮醉牛𦟌
材料: 牛肉、薑、蔥、糟鹵、味醂、玫瑰露
200g
慢煮醉燻蹄
材料: 豬肉、薑、蔥、糟鹵、味醂、玫瑰露
200g
Sous Vide New Zealand Hamilton Lamb Rack
Ingredients: New Zealand Lamb Rack, Olive Oil, Salt, Garlic, Thyme, White pepper, Rosemary
Chef Olivier Elzer was one of the chefs in Hong Kong who first used sous vide cooking in his meat dishes to the exact level of doneness desired, keeping stability and superb quality of his creations in his Michelin restaurants Pierre MO, Joel Robuchon HK, Seasons by Olivier E, and presently L’envol St Regis HK. Once the secret of the Michelin starred chef, Chef Olivier is now preparing Sous Vide food in O’Chef Lab readily cooked for your home dishes.
'Sous Vide’ in French means ‘under vacuum’, refers to the process of vacuum-sealing food in a retort bag, then cooking it to a very precise temperature in a water bath. This technique produces results that are impossible to achieve through any other cooking method.
With O’Chef Lab Sous Vide series of meats – chicken breast, chicken legs, pork racks, beef ribs, beef tenderloin, challandais duck breast…don’t be surprised if your family and friends are surprised with the perfect steak / proteins you serve in your home dinner.
Storage : Can be kept for 6 months in freezer (-18 °C).
Reheat Instruction:
(1) Place the lamb rack into the fridge(0-4°C) overnight before proceeding.
(2) Insert the Sous Vide cooker into the water container with 50 degree temperature / if you don't have the Sous Vide cooker, boil the water and turn to mid low heat, put the lamb rack with the vacuum bag into the water bath and set the time for 25 minutes.
(3) Heat the pan until hot and then turn to mid low temperature, add olive oil until it starts to smoke, carefully add lamb rack and put the herbs and garlic upon, cook 1 minute per side or until nicely browned.
(4) Transfer the lamb rack to a cutting board and add a little salts and pepper on it.
(5) If you prefer a more cooked lamb rack, slice it and then put on the pan to heat a minute.
(6) Chef Olivier recommends to taste with O'Chef Lab Garlic Herbs Butter together
US Prime Arurora Striploin
Ingredients: US Striploin, Olive Oil, Salt, Garlic, Thyme, White pepper, Rosemary
Chef Olivier Elzer was one of the chefs in Hong Kong who first used sous vide cooking in his meat dishes to the exact level of doneness desired, keeping stability and superb quality of his creations in his Michelin restaurants Pierre MO, Joel Robuchon HK, Seasons by Olivier E, and presently L’envol St Regis HK. Once the secret of the Michelin starred chef, Chef Olivier is now preparing Sous Vide food in O’Chef Lab readily cooked for your home dishes.
'Sous Vide’ in French means ‘under vacuum’, refers to the process of vacuum-sealing food in a retort bag, then cooking it to a very precise temperature in a water bath. This technique produces results that are impossible to achieve through any other cooking method.
With O’Chef Lab Sous Vide series of meats – chicken breast, chicken legs, pork racks, beef ribs, beef tenderloin, challandais duck breast…don’t be surprised if your family and friends are surprised with the perfect steak / proteins you serve in your home dinner.
Storage : Can be kept for 6 months in freezer (-18 °C).
Reheat Instruction:
(1) Place the striploin into the fridge(0-4°C) overnight before proceeding.
(2) Insert the Sous Vide cooker into the water container with 50 degree temperature / if you don't have the Sous Vide cooker, boil the water and turn to mid low heat, put the striploin with the vacuum bag into the water bath and set the time for 30 minutes.
(3) Heat the pan until hot and then turn to mid low temperature, add butter; when foaming, carefully add striploin and put the butter and herbs upon, cook 45 seconds per side or until nicely browned.
(4) Transfer the striploin to a cutting board and add a little salts and pepper on it.
(5) Rest for a minute and then slice the striploin , Chef Olivier Elzer recommends to taste with the O'Chef Lab garlic herbs butter together
Australian Rib Eye Steak (Marinated) 100% Augus Beef
Ingredient : Beef, Olive Oil, Salt, Garlic, Thyme, Rosemary, Pepper
Allergens : Contains egg, wheat, soy. Produced in a factory where crustacean, eggs, fish, peanuts, milk, tree nuts and their products are also handled.
Storage : Store in freezer (-18 degrees) for two months or chiller (4 degrees) for one week
Reheat Method : Place the meat with its packaging in the 0–4°C refrigerator to defrost one day before consumption. Once fully thawed, water bath the meat in 50°C hot water for 20 minutes to warm and soften the meat. Remove the steak from the packaging, place in a flat-bottomed pan, and pan-fry each side for
1 minute. For preferred doneness, pan-fry each side for additional 1 minute.
