[問題] 牛排怎麼煎都失敗QQ(已爬文)
在網路上跟PTT爬文許久,但牛排一直煎不好超挫折QQ
今天是用賀斯頓法,鍋子加熱到微冒煙倒一些油下去,開中大火。
買全聯的薄薄嫩肩每10秒翻面一次。煎到兩面略焦後移到鋁箔紙包起
來靜置數分鐘(確定至少有超過煎的時間的一半)
問題來了,我每次煎牛排或之前煎鴨胸,在靜置過程中都會流出許多血水/肉汁。今天的
成品吃起來雖然不至於乾柴,但看到流出這麼多肉汁總是心疼><
請問到底要怎麼做才能讓肉汁都保留在肉中呢?
是什麼原因會讓肉汁流失這麼多,溫度過高嗎?
到現在沒成功過,好挫折啊QQ
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