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呢個熟成牛扒自家煮套裝真係超抵！入去睇！
睇住呢條片，一邊學一邊煮！
入邊乜都有㗎！有冰鮮美國USDA Prime 熟成牛扒加埋個鑊，都係$980！
數量有限㗎！
link:
https://steak-king.com/zh-tw/collections/beef/products/chilled-usda-prime-dry-aged-steak-set-with-free-pan
[香港 灣仔 ] 久仰大名嘅 Grand Hyatt Steakhouse @ Grand Hyatt Hong Kong 🤩 Staycation Package 包咗4 courses ，非常豐富😜
💗𝘈𝘱𝘱𝘦𝘵𝘪𝘻𝘦𝘳𝘴：
𝘛𝘪𝘨𝘦𝘳 𝘗𝘳𝘢𝘸𝘯 𝘊𝘰𝘤𝘬𝘵𝘢𝘪𝘭
6 𝘚𝘱𝘦𝘤𝘪𝘢𝘭𝘦 𝘋𝘦 𝘊𝘭𝘢𝘪𝘳𝘦 𝘖𝘺𝘴𝘵𝘦𝘳𝘴(+$240)
💗𝘚𝘰𝘶𝘱:
𝘓𝘰𝘣𝘴𝘵𝘦𝘳 𝘉𝘪𝘴𝘲𝘶𝘦
💗𝘔𝘢𝘪𝘯 𝘊𝘰𝘶𝘳𝘴𝘦𝘴:
𝘜𝘚 𝘉𝘦𝘦𝘧 𝘚𝘵𝘳𝘪𝘱𝘭𝘰𝘪𝘯 𝘸𝘪𝘵𝘩 𝘳𝘰𝘢𝘴𝘵𝘦𝘥 𝘧𝘰𝘪𝘦 𝘨𝘳𝘢𝘴
𝘙𝘰𝘢𝘴𝘵𝘦𝘥 𝘊𝘰𝘳𝘯-𝘧𝘦𝘥 𝘚𝘱𝘳𝘪𝘯𝘨 𝘊𝘩𝘪𝘤𝘬𝘦𝘯 𝘸𝘪𝘵𝘩 𝘧𝘰𝘪𝘦 𝘨𝘳𝘢𝘴
💗𝘚𝘪𝘥𝘦 𝘋𝘪𝘴𝘩:
𝘉𝘳𝘰𝘤𝘤𝘰𝘭𝘪 𝘸𝘪𝘵𝘩 𝘤𝘩𝘪𝘭𝘭𝘪 𝘢𝘯𝘥 𝘨𝘢𝘳𝘭𝘪𝘤 𝘣𝘶𝘵𝘵𝘦𝘳
𝘞𝘩𝘪𝘱𝘱𝘦𝘥 𝘗𝘰𝘵𝘢𝘵𝘰𝘦𝘴
💗𝘋𝘦𝘴𝘴𝘦𝘳𝘵𝘴:
𝘚𝘪𝘨𝘯𝘢𝘵𝘶𝘳𝘦 𝘊𝘩𝘦𝘦𝘴𝘦𝘤𝘢𝘬𝘦
𝘚𝘵𝘳𝘢𝘸𝘣𝘦𝘳𝘳𝘺 𝘙𝘰𝘮𝘢𝘯𝘰𝘧𝘧
💗𝘙𝘦𝘥 𝘞𝘪𝘯𝘦 ($140/𝘨𝘭𝘢𝘴𝘴)
💗𝘊𝘩𝘢𝘳𝘥𝘰𝘯𝘯𝘢𝘺 ($100/𝘨𝘭𝘢𝘴𝘴)
•._.••`¯´´•.¸¸.•`•._.••`¯´´•.¸¸.•`•._.••`¯´´•.¸¸.•`•._.••`¯´´•.¸¸.•`
整體水準頗高🤗 首先當然要一講Steakhouse名物－ #蒜蓉包 啦 ！ 蒜蓉包真係好正，外脆內軟，蒜香十足，連平時唔太鍾意餐包嘅我都忍唔住refill🤤 頭盤嘅Tiger Prawn Cocktail 一人一份， #虎蝦 非常彈牙，肉質結實，仲有啖啖鮮味，好食👍🏻 另點嘅 #法國生蠔 實在太抵食，而且超級肥美，口感濃郁，甜味同海水味好balanced ，好食到諗住encore，但侍應提醒main course份量會好大，最好留下肚😂 #龍蝦湯 creamy濃郁，加咗幾隻彈牙嘅龍蝦肉，鮮甜🦞
去 #扒房，#牛扒 係主角，不過可能上個月先啱啱喺Bostonian食完塊好正嘅dry aged，對比下呢塊US Beef Striploin只係正常發揮，未算驚艷🤔 #春雞 外脆內juicy，唔會燒得太乾，略嫌肉味唔夠濃郁🤔 甜品偏向美式style，唔係我杯茶🤭 我哋都估唔到是晚highlight係蒜蓉包及 #生蠔，哈哈😂 聽聞Crab Cake都好出色，有機會下次再試下🦀
作為老牌扒房，服務確係非常細心，不時有留意顧客需要，亦有主動幫我哋合照 📸 今次係慶祝我生日，侍應員仲幫我哋影相後沖曬出嚟整咗張 #生日卡 比我，so nice！
－－－
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📚BLOG: https://mantung88.blogspot.hk
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【🏅為何帶有奶香乳酪的味道?】
秘訣在於用熟成計畫🥩讓牛肉的天然酵素和其外在的微生物交互作用改進了牛肉的嫩度、風味和多汁性。
並且！會輔助牛肉內天然的酶去軟化肉質與增進肉質的風味且帶有重乳酪的味道。
簡單炙燒幾秒，奶香與肉味交織蹦發，口感就像奶油般的滑順細緻，烤肉一烤，好吃到一輩子都難忘！
滿足饕客們的味蕾，來嘗鮮吧！
⭐28天乾式熟成牛肩胛燒肉片👉http://i3b.tw/qqSS4
⭐28天乾式熟成紐約客骰子牛👉http://i3b.tw/qqSSd
#乾式熟成牛肉
#Dry-aged beef
-----------------------------
✨目前訂單出貨速度如下✨
★雙北市宅配：24小時到貨
★雙北地區以外宅配訂單:預估1-2天到貨
★超商訂單:預估3-5天到店，請已到店取通知簡訊為主，也請您收到簡訊後盡速前往取貨
For this episode, we went down to JOMO to complete an UNDEAFATED 2KG Burger Challenge! JOMO is located at Holland Village and is restaurant + bar concept featuring Western-style cuisine and bar bites. The décor is sleek and minimalistic, appealing to the modern consumer. On top of their standard burger menu, they have an UNDEFEATED burger challenge with a 15-minute time limit. Completing it makes your meal free. Specifically for my challenge, the staff promised to have a company-wide volunteer outing should I complete it in under 10 minutes.
The challenge comes with a 5-patty beef burger. The patties are dry-aged Angus beef from Sidecar. Together with the patties, the burger is loaded with a cheese sauce, onion rings, sliced cheese, bacon and an egg, nestled between 2 toasted buns. Besides the burger, the challenge has chicken-salted fries, purple coleslaw and a Bourbon Vanilla milkshake, with a total weight of around 2KG.
You could taste the dry-aging noticeably in the patties, which had a deep meaty flavour but were a bit on the dry side. Eaten as a package with the cheese, egg and onion rings, the burger really came together as a flavour smorgasbord. The fries had an interesting addition, chicken salt, and you could taste the strong chicken flavour if you licked the salt off the fries. However, eaten en masse and with chilli sauce or ketchup, the mild chicken flavour was drowned out by the stronger ones. The coleslaw was decent, not too sweet and still crunchy but nothing exceptional. The milkshake was very strong alcohol-wise, but pleasant enough to wash down the burger with.
I completed this UNDEFEATED 2KG Burger Challenge in right under 9 minutes, committing the staff at JOMO to partake in a volunteer activity together. The challenge is not overwhelmingly huge or technical, so 15 minutes is a reasonable timing for a large eater. JOMO serves a variety of affordable Western food including other kinds of burgers, steaks and their signature Fish & Chips. Do head down to JOMO to eat your way to a free meal!
Visit JOMO at:
48 Lor Mambong
Singapore 277699
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For this video, we went down to Wolfgang’s Steakhouse at Robertson Quay to savour a $1000 Steak Mukbang! Wolfgang’s Steakhouse, founded by Wolfgang Zweiner, specialises in 28-day dry-aged USDA Prime Black Angus Steak served in an upscale setting. Their steak is aged in their in-store dry-aging room and USDA Prime grading refers to the highest possible steak grade given by the US authorities. Dry-aging is a process where meat is placed in a controlled environment (temperature and humidity) to enhance the flavour profile and texture, creating a deep, “meaty” flavour. The ambience is exceptional with a clear view of the Singapore River, high ceilings, an expansive bar and mahogany flooring.
For my mukbang, I ordered a Porterhouse for Four ($382), Rib Eye Steak ($148), Filet Mignon ($125), Onion Rings ($20), Lobster Mac N’ Cheese ($30) and Cream of Corn ($17). For dessert, I got Key Lime Pie ($17). To pair with the steak, I also requested for a bottle of red wine. The star of the show was the enormous porterhouse steak, served on a blistering hot plate that was previously under a broiler. It contained the best of both worlds, a divinely tender filet mignon and a sumptuously flavourful strip steak. Still affixed to the bone, the whole piece was probably around 2KG of dry-aged goodness. Thanks to the dry aging process, the meat truly encapsulated the signature deep “meaty” flavour that dry aging is known for with the tenderness to match.
As for the sides, the Lobster Mac N’ Cheese never fails to impress. Whipped up with 3 types of cheeses and filled with large chunks of lobster, the side was not overpowering or too heavy as it can tend to be. It was elegantly balancing right on the precipice of too much and too little in terms of flavour. I also had my favourite dessert, Key Lime Pie. It was similarly well-balanced and I could rich notes of the condensed milk used in the batter and the fragrance of lime. The crust was a delicate biscuit base that gave some bite to the soft interior of the pie.
It will come to no surprise that this was a thoroughly enjoyable mukbang for me. The food was stellar from the wonderful dry-aged steak to the sides and dessert. Pairing the meal with an excellent glass of wine only elevated it even further. However, as I ate with Mervin, I underestimated his capacity and realised that I could have eaten significantly more. I look forward to attempting a greater challenge in the future with Wolfgang’s Steakhouse. If you are looking for a classy atmosphere, ridiculously good food and drinks to match, look no further than Wolfgang’s Steakhouse. Do head over there, especially for special occasions for your loved ones. They deserve this treat!
Visit Wolfgang’s Steakhouse at:
1 Nanson Road #02-01
Intercontinental Singapore Robertson Quay
Singapore 238909
Connect with us!
Facebook - https://www.facebook.com/zermattneofls
Instagram - http://instagram.com/zermattneo
http://instagram.com/teegongborpi
Use code ZERMATT for 58% off ALL Myprotein products.
For those that are interested in doing ZenyumClear™️ Aligners:
https://bit.ly/zermattneo-yt
Use code ZERMATT100 for special discount!
Hair Sponsor - Toliv Salon
5 Purvis Street, #01-03, Singapore
https://www.facebook.com/tolivboutique
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dry aged beef 在 How to Dry Age Beef at Home - PoorMansGourmet - YouTube 的必吃
Dry aging your beef is a really great way to do it. ... Dry Aged Wraps: https://amzn.to/3e4ucr6 1 New Video per week, usually Wed or Fri ... ... <看更多>