【慢煮威靈頓牛】https://youtu.be/10-qq4U1EXo
【法式紅酒雞】https://youtu.be/G_8yjGajnEU
【自家製 肉丸意粉】https://youtu.be/prC_jQl5esI
【牛油果香草雞肉沙律】https://youtu.be/mS45bruiI0A
出街食塊無熟成嘅斧頭扒都可以去到成千蚊一件，今次我哋試下係Big Big Channel買一塊返黎係屋企整一次未必比餐廳差嘅斧頭扒，程度非常似低溫慢煮嘅質感，用焗爐仔就搞掂，唔駛慢煮棒:)
另外會用到reverse sear 嘅方式去令到件事更加完美，想知點解？睇片啦。
呢個做法可以形容係任何厚切嘅牛扒，例如肉眼, 西冷, 肋排等等.
建議慢焗時的肉中心溫度:
(Suggested core temp of meat during the slow roasting process):
Rare: 49C
Medium Rare: 53C
Medium: 55C
Medium Well: 58C
計算慢煮時間教學: https://youtu.be/dmDHYWIKJTI
慢煮牛扒 極厚切！ 爆汁！(梅納反應): https://youtu.be/6XXWJ8Ar1KI
It can be very expensive to have a piece of Tomahawk Steak out there in the restaurant, this time I've bought this baby from TVB big big channel in HK, and trying to make it to a beautiful top grade texture and doneness. Just with an oven and make it very similiar to a sous vide product. So everyone can do it at home with a low oven :)
Moreover, I've used reverse sear technique to enhance a better Maillard reaction, fancy to know the story? Watch it!
The same technique can be applied to any thick cuts of steaks, such as Rib eyes, Sirloins, and Prime/Standing Ribs.
