Chef: Christina Wylie, Koh Samui ThailandChristina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur, and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other well-known international …
Chef: Christina Wylie, Koh Samui ThailandChristina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur, and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other well-known international …
Chef: Christina Wylie, Koh Samui ThailandChristina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other internationally renowned …
Chef: Randy Fung, San Francisco, CA, USI’ve always had a great love for food and am fortunate to live in the San Francisco Bay Area, home to some of the most diverse and tastiest food in the country. With my Sous vide, I’ve brought that love home and am not only sharing great food discoveries, …
Chef: Yarden Mor Short ribs cooked with sous vide are delicious and simple to make at home. This is a cooking technology that is widely used in high-end restaurants and can now be applied at home. Ingredients for 5For the Dry Rub: For the Glaze: DirectionsStep 1The night before sprinkle coarse salt on the short …
Đầu bếp: Tyler Holt, Tampa, FL, US Tomahawk Ribeye là một miếng thịt hoành tráng. Bằng cách nấu phần cắt này lâu hơn bình thường để có một miếng sườn mỏng hơn, người ta có khả năng khiến chất béo tiết ra một cách thích hợp. Điều đó rất quan trọng cần nhớ khi nấu …
Chef: Tyler Holt, Tampa, FL, US Tomahawk Ribeye is an imposing cut of meat. By cooking this cut longer than you normally would for a thinner ribeye, one is capable of getting the fat to render appropriately. That’s very important to remember when cooking with larger and thicker cuts. Conversely, this cut is still delicate …
Đầu bếp: J. Kenji López-Alt, San Francisco J. Kenji López-Alt là Giám đốc điều hành ẩm thực của Serious Eats, tác giả của chuyên mục The Food Lab được đề cử giải thưởng James Beard, và là người phụ trách chuyên mục Cooking Light. Anh ấy sống ở San Francisco. Là người gốc New York, …
Sous vide is the ideal way to cook steak for perfectly even edge-to-edge cooking with foolproof results. Sous vide steaks can be finished in a pan or on the grill. Highly marbled cuts like a grain-finished Prime-grade ribeye and strip should be cooked a few degrees Fahrenheit higher than leaner steaks like tenderloin, since their …
Russell Wong 48 giờ Trung bình Hiếm có Sườn ngắn! Thành phần Sườn bò non Sốt bulgogi Hàn Quốc Hướng dẫn Bước 1: Thêm một chút nước sốt vào miếng sườn ngắn và túi. Để thịt ướp trong vòng 24 giờ. Bước 2: Thêm túi vào bồn tắm trong 48 giờ Các bước hoàn thiện Bước …
