[問題] 煎鮭魚的火候及翻面時機(有圖)
對於煎魚這件事情還是不是很拿手。之前爬文“煎鮭魚”大家都說小火,不要一直翻面。
想請問大家所說的小火是那種熬煮雞湯時將瓦斯爐轉反方向,火焰只在最小圈的大小嗎?
上次嘗試那樣煎,覺得煎好久好久。今天改成一般火(瓦斯爐內外火爐都有火)的最小,然
後就慢慢煎.....
每次都想翻面時就跟自己說再等一下 ,再等一下.....後來翻面就變成這樣了,這樣算焦
嗎?還是過恰(臺語)而已...@@
http://i.imgur.com/NEksnTV.jpg
大家都怎麼判斷翻面時機?我原本想說看看魚旁邊那一圈皮的顏色,若是變深,有點跟魚
肉脫落就是差不多,但也不太準~~
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