[問題] 燉煮東西易燒焦,是什麼問題?
小弟煮咖哩或紅酒燉牛肉,
幾乎一定會鍋底燒焦一大片,
尤其在有加馬鈴薯時更是嚴重,
是我都用不繡鋼鍋的問題嗎?
還是說都要邊煮邊攪拌,
但像紅酒燉牛肉都一燉兩三小時的,
不可能一直攪拌他吧? XD
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