| 慢煮低溫烤牛肉 | |
| Sous-Vide Steak | |
| Post Date: 2019-08-10 17:33:35 Visitor: 1 | |
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| 利用較低溫度長時間加熱的烹飪方法（溫度通常約為 50°C 至 80°C 之間，時間有時候甚至超過24小時），目的是要帶出牛肉的最佳效果。 | |
| Sous-vide is a method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times (usually 1 to 7 hours, up to 48 or more in some cases) at an accurately regulated temperature. | |
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