Friday, March 21, 2014
Thursday, December 5, 2013
I have only one chicken item on the menu. It's a chicken breast that has been cooked sous vide in lemon olive oil. Its nice and tender but the problem I have is that Chinese don't like chicken breast and so I have always wanted to add a chicken item on the menu with bones.
I ordered 2 small roaster chickens and cooked them sous vide in a chinese ginger sauce. The flavours were there, except I cooked one for 4 hours and the other for 2 hours. The difference in cooking time were immaculate. Both retained their moisture and was tender, but the one cooked for 4 hours was overcooked, and was considered mushy. On the other hand, the one cooked 2 hours had texture to it. It's very interesting to see how much difference there is to the texture when meat is cooked for different times.
Tuesday, November 19, 2013
Thursday, October 24, 2013
Wednesday, October 2, 2013
Thursday, September 26, 2013
When I first opened, the initial pork dish on the menu was made with pork belly. After a few weeks, I had to change the cut to pork butt. Pork belly was too fat. But if you love eating fat cuts, you love pork belly. So I decided to look into Dong Por Pork Belly again.
There are many versions of this pork belly recipe. I picked a recipe that was modified from soy marinating meats and used hatton the pork . I cut the sugar amount as I wasn't a big fan of pork belly. The pork belly was scalded in hot water.
What's interesting was the cooking. I made two, one sous vided it at 65 degrees andof another at 75 degrees. Taste testing after 24 hours. I found at 75, the meat falls apart but it's a bit dry. At 65, the meat is succulent but a bit chewy. So I put the 65 degrees batch back into the cooker and cooked it for another 6 hours. Perfect.