4月真空烹饪大赛的获胜者

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以下是我们4 - 5月真空烹饪论坛比赛的获胜者。每个人都有一份签了名的开始真空或真空烧烤．

英国医生Dave T“DaveyT”因其关于“最有帮助的帖子”的帖子而获得“最有帮助的帖子”奖英国的真空烹调法．到目前为止已有36个回复。

以下是戴夫对自己的评价:

我是一个热情的业余厨师是在参观了布雷的胖鸭餐厅后受到启发的。吃了一些我吃过的最好的肉后，我努力尝试并研究如何在家里效仿赫斯顿，AmazingFoodMadeEasy.com给了我开始所需的帮助。烤箱现在孤零零地坐在那里，所有家族的蛋白质都进入了支持向量机控制的水浴。

Ian Hoare "IaninFrance"经营着一家在法国的早餐住宿并获得了“最有帮助的回答”奖五花肉而且鹅肝酱响应。

伊恩是这么说的:

我从2004年开始接触真空烹饪技术。我们设法在纳帕谷扬特维尔的法国洗衣店订了一张桌子，吃了一顿我以前或以后在任何地方吃过的最好的饭。其中一道菜被描述为真空烹饪。然而，当时我不知道的是，其中有3个是用这种方法烹饪的。时间快进到几年前，电视上出现了各种各样的烹饪比赛，在其中一场比赛中，我们看到一位厨师用低温烹饪鸡蛋，令巴黎米其林3级厨师Pierre Gagnaire惊叹不已。我们也看到许多其他的厨师使用真空低温技术得到了普遍的好评。时间又快进到2010年，我们和以前的客户在La Chouette民宿的Jan & Richard Rogers住了几个晚上，成为了朋友和同事。他给我们上了一道59岁时做的美味羊肉。C (138?F)持续9小时。这太难抗拒了，所以我开始研究如何在不倾家荡产的情况下进行实验。如果你对结果不满意，花几百英镑(或美元)也没什么意义。 My first two experiments were with this lamb dish, therefore, cooked in a large s/s casserole in my oven, set at 60?C (140?F). I thought they were excellent, if a little fiddly to do. However having my oven out of use for 9 hours didn't suit too well, so I was able to persuade a client to go to Lidl (a Europe wide discount store) and bring me their ?40 "electric jam maker and steriliser". This was a water bath containing nearly 30 litres (7.5 US gallons) with a simple built in thermostatically controlled heater and tap. At the same time I bought myself a simple thermostat for the same price, accurate to 1C? and rigged up the water bath to work through that. I cooked some beef brisket. Wonderful flavour, but too tender (make a note, Baldwin isn't always right). Then came duck confit. Really, really good, much cheaper and better than those I'd been buying. I then tried with chicken breasts and tried out finishing them in different ways. Suddenly I recognised what Thomas Keller had done at The French Laundry with his poularde Excellent again. In the meantime, I'd read that one of the earliest experiments with sous vide was in the great Bocuse's restaurant to cook Foie Gras. Gotta try that. Worked a treat, absolutely brilliant. And so, when I discovered this web site and forum, I saw what people had to say about using a PID controller with the same water bath as mine. So I ordered that and am awaiting it's arrival as I write. And finally, just a couple of days I ago, I tried yet another experiment. Chicken legs, brined for a couple of hours, then seasoned and cooked sous vide 8 hours at 70?C (158?F) These were finished by being briefly fried in a VERY hot frying pan with a little duck fat, making a bit of a sauce from the juices. Really delicious. And the latest experiment, rump steak, broccoli and carrots. We liked the steak, but didn't rave - needs more work in my opinion. Thought the vegetables were rather a waste of time and effort. What next? Pork, corned beef and gammon will do for starters.

来自华盛顿的“巡洋舰”博·辛斯基(Bo Schinski)是我们随机选出的获奖者之一。以下是他对自己的评价:

真空烹调法适用于多种情况。它适合做鸡肉，因为你可以把它放在一个现成的状态，没有干燥的危险。鸡胸肉卷切成诱人的螺旋状，配上富有想象力的酱汁，是我们家的一种娱乐主食。令人印象深刻而且简单，即使是在人群中。总是受到热烈欢迎。我个人最喜欢的是大的无骨猪排，事先烤得焦黄，这样就可以用猪排的汁液来制作一流的肉汁。然后保持135度24小时，切片，酱汁，就可以享用了。对我来说，这可比得上上等肋排了。

来自华盛顿州西雅图的Bert Vongpaisal“Bert”是我们的另一位随机获奖者。这是他的个人简历:

我是一名软件工程师，过去三年一直住在西雅图，西澳地区。我喜欢一个月在家做几次美味的饭菜。直到去年12月我才知道真空烹调法。每年在我回加拿大回家探亲之前，我哥哥都会给我列一长串从美国买的东西清单，这样他就可以省下运费了。通常，这张清单上的小玩意都是胡乱拼凑的，它们的实用性值得怀疑。去年圣诞节，他让我带一个真空烹饪最高德米咖啡回家。他告诉我它很小，我把它带回家没有问题。我给他买的，当我打包的时候，它占据了我托运行李的大部分空间!我有点沮丧，因为我不能带太多自己的东西回家，尤其是在寒冷的天气里穿暖和的衣服。为了补偿我，我一回到加拿大的家，他就特别安排带我去吃12道菜的晚餐工作室的餐厅在渥太华。他们的许多菜肴都采用了真空烹饪法，我惊讶于肉类和蔬菜的鲜嫩和美味。我印象非常深刻。快进到大约一个月前，我决定买我自己的真空真空至尊黛米，从那时起我就非常喜欢它。多亏了AmazingFoodMadeEasy.com这个很棒的社区，我得到了很多帮助才开始做，我已经成功地为自己和未婚妻做了很多美味的菜肴。我还把她变成了真空烹饪的粉丝!

祝贺所有的获奖者!