作者查詢 / ATand
作者 ATand 在 PTT [ cookclub ] 看板的留言(推文), 共10則
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16F推: 嗯...可能是油蔥酥11/03 15:21
17F→: 不過油蔥酥不會吃起來麻麻的11/03 15:22
87F推: 冷凍厚切牛排就一天時間轉冷藏,要煎那天放置到常溫擦乾11/01 14:24
88F→: 薄切牛排就直接冷凍狀態下煎就好,避免外過焦內過熟11/01 14:24
44F推: 烤的用意就是要那個略焦黑的梅納反應後入湯增加風味用的10/29 14:32
45F→: 如果有烤出那種焦香味再下去燉湯,那個味道很明顯不同10/29 14:33
19F推: 2F的朋友我好像也認識,是不是一個來自四川的小夥子10/12 08:09
37F推: 這裡的醬油都是指薄鹽醬油10/08 12:06
31F推: 美式炒蛋最重要就是要小火慢煎,底部稍微凝固就要翻炒堆疊10/06 09:10
32F→: 打蛋時加一點融化的奶油下去打發,出來的蛋就軟嫩有緊實度10/06 09:12
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