[問題] 如何在不破壞外觀的前提下 辨別肉類熟了沒?
最近在看地獄廚房
發現主廚最常"罵"的問題之一就是肉沒熟 或是不夠熟
本來覺得這是節目效果
可是發現這問題也太常出現了
而且後來自己想一想
好像很難完全把握在完全不破壞食物外觀的情形下
很肯定的判斷食物的熟度 (至少我這個肉腳是這樣了~)
牛排的熟度判斷在網路上流傳很多方式
可是關於雞腿排 厚的魚排 小羊排 豬排 各式海鮮
好像就比較少人寫
請問大家都是怎麼判斷食物熟了呢? (要不破壞外觀 搓洞也不行喔~)
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