"Shu Beef Steak" to vacuum the unique cooking method (Sous vide), please you to experience slow cooking healthy new "living" in the market just cook steak restaurant, cooking is nothing but the grilled, roasted or fried, in order to allow consumers to enjoy the United States top cow meat more multiple flavor, Grand Formosa Regent Hotel is located on the two floor of the Robin's steak house will from now on exclusive launch by the French "vacuum cooking method Sous vide (French pronunciation similar Shu fertilizer)" cooked "Shu Beef Steak" package, using Shu fat cooking characteristics, highlight the top grade beef steak and tender taste, and show finished solid Tasty Delicious; offers a variety of dining options and increase in taste food items under the consideration of the Grand Formosa Regent Hotel, French executive chef also dumping lifelong study, modulation of red wine sauce, BBQ sauce, mustard sauce, tomato sauce and Aberdeen green pepper sauce (sauce Zuo method please refer to annex a) five different flavors. Be collocation, make a single product can have rich and colorful flavor options.
Grand Formosa Regent Hotel food and beverage vice general manager Wu Weizheng said: "in different parts of the beef, have a texture and taste different, we should use different cooking methods to treat, can show the real delicious, through experiment and try a few times, vacuum cooking this can keep the meat delicate and let the steak complete amazing thickness tasty way, the most suitable for use in the bone in beef steak. ".
"Sous vide" vacuum cooking is a kind of from the French cuisine, the chef will put the ingredients and seasoning in the vacuum bag, then below the boiling temperature of cooking, steaming roast, boiled or fried, food and water in the process of no touch, so it will not be broken, the finished product is also in line with the concept of a healthy diet of modern people,fendi包包, and this is a low-temperature cooking process and long time,fendi包包, food is very uniform, the effect of the finished product of tenderness and flavor are much better than other cooking methods.
vacuum cooking Sous vide steps (a)
Theselected SHORTRIBS, is derived from cattle chest on both sides of a site, the bone with a rib and plumpness and fleshy, with juicy chewy characteristics, its fatty bone side meat and the more chewing the more fragrant,Shu beef steak vacuum cooking method, taste, has become a loyal diners love the United States of America, Robin's selects the top (prime) Niu Xiaopai, both lunch supply 12 ounces, or 24 ounces of dinner time supply, there are more than 5 cm in thickness, the chef "vacuum cooking method Sous vide to increase the fleshy delicate degree and thoroughly tasty realm, is the perfect match.
vacuum cooking Sous vide steps (three)
chef in the restaurant "Shu Beef Steak", will be the first to put Niu Xiaopai into the vacuum bag and add in the sauce into the vacuum machine, vacuum, then into the constant temperature cooking machine imported from Australia to below the boiling point of 100 degrees (>