Page 2 of News & Events - Topper Sous Vide Cooker Co., Ltd.

Roasted Steak with Vinegar and Rosemary Marinades Mix vinegar, olive oil and rosemary and keep for 6 hours. Steps Put 250ml of vinegar, 165g of olive oil, 60g of chopped rosemary and 1350g...

Marinades Mix olive oil, garlic, kosher salt and coriander and keep them for 2 to 4 hours. Steps Put 250g of fresh mint leaves, 125g of fresh coriander, 40g of pine nuts, 40g of fresh grated...

Chicken breast with beer Marinades Mix garlic, ginger, onion, chili, salt, black pepper, coriander seeds, green pepper, mustard, beer and oil and keep for 4 hours. Steps Mix 4 cloves of...

Shrimps with wine Marinades Soy sauce, garlic, pepper, coriander, lemon juice, oil, sugar and lemongrass Cooking steps Put 48ml of soy sauce, 2 cloves of sliced ​​garlic, 2 sliced ​​red peppers,...

1. Fried salmon with strawberry guacamole Marinades Add orange juice or orange skin, lemon juice, salt, pepper, garlic, chili powder, cumin, coriander and olive oil, and then keep them for 30 minutes....

For foodies, how to make meat more delicious or where to have delicious meat is an eternal topic, and methods such as frying and steaming are the methods that everyone often chooses. Today, I will share...

The concept of molecular gastronomy was not proposed by a chef but was first proposed in 1992 by a physicist named Nicolas Curti and a French chemist named Ivy Teas, the latter known as the father of...

Sous-vide cooking is a cooking method in which the ingredient is placed in a vacuum-sealed bag, and then placed in a constant-temperature water bath; it is cooked for a long time at a low temperature...

2.3.3 Effect of rubbing time on the quality of sauced beef by sous-vide cooking 2.3.3.1 Effects of different rubbing time on yield, water holding capacity and pH The effects of different rubbing time...

2.3.1 Effects of concentration of ginger juice on the quality of sauced beef 2.3.1.1 Effects of different concentrations of ginger juice on yield, water holding capacity and pH Table 2-8 shows the changes...

2.2.4.2 Water holding capacity Put the marinated beef tendon into a vacuum bag and seal it with a vacuum sealer, and put the bag in a cooker at a temperature of 62℃ and heat it for 8 hours....

The marinating and tenderizing process is an indispensable part of the traditional processing process of marinated pork products. By marinating, not only the flavor of marinated pork products can be increased,...