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作者 a1121210 在 PTT [ cookclub ] 看板的留言(推文), 共4418則
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1F推: 酸味應該是肉壞了 起士味道應該是油脂熟成後的乳香味道03/12 18:37
2F推: 最外圍的筋膜 用刀割斷成好幾斷就不會縮了03/12 13:00
2F推: 可以還是買電動的 手轉的我都很少在用了02/25 16:56
3F推: 尤其調整到最細,轉很久才一點點02/25 16:58
19F推: 我目前潰瘍跟慢性腸炎症 可惜幫不了原po 因為我不能吃02/24 16:54
20F→: 的更多02/24 16:54
1F推: 脹氣與否 試過才知道 一般是蛋白質跟抗性澱粉易脹氣 不02/23 12:31
2F→: 過十二指腸潰瘍或是消化不良 腸胃機能異常只要吃就都會02/23 12:31
3F→: 脹氣02/23 12:31
4F推: 酸的食物對胃還好 因為胃酸更酸啊!胃主要是儲存食物並02/23 12:51
5F→: 分解蛋白質 而其它你列的食物大部分 跟胃比較沒關係 反02/23 12:51
6F→: 而是小腸消化02/23 12:51
8F推: 可以選無咖啡因的茶 麥茶、花草茶或水果茶02/23 13:10
9F推: 牛小排是滿盤的油吧02/23 02:18
22F推: 靜置是為了讓牛排表皮和中心溫度平衡02/23 01:09
24F推: 靜置降溫會讓肉汁變濃 流動變差 感覺流出就少了02/23 01:16
31F推: 牛排肌肉組織加熱後 蛋白質凝固變硬 水分就會流出 所以02/23 01:56
32F→: 多汁關鍵在於1. 低溫不過度加熱,讓水過分流出 2. 減少02/23 01:56
33F→: 加熱時間,即減少流出時間 也就是舒肥肉多汁的原因,02/23 01:56
34F→: 而長時間舒服血水也會滲出較多 而高溫煎牛排靜置同時中02/23 01:56
35F→: 心溫度也會因為熱傳遞持續上升 靜置其實同時也是烹煮的02/23 01:56
36F→: 一部分。另外高溫下脂肪也會流出較多02/23 01:56
37F推: 一大塊牛排煎一刀流失的水分相對少 而非全切塊大量增加02/23 02:00
38F→: 流出面積02/23 02:00
39F推: 不過我很懶 肚子正餓有時候沒靜置就切了滿盤血水的牛排02/23 02:05
40F→: 反正把血水當成醬料一起沾著吃就好02/23 02:05
11F推: 好難哦 感覺只能從調味下手02/20 21:36
4F推: 我是直接買鍋蓋頭 鎖在大的鋁箔盤 充當鍋蓋02/17 11:53
12F推: 看新聞 室內養的肉雞和蛋雞 不受影響 而且這兩種幾乎都02/17 11:58
13F→: 是直接送屠宰場和做成洗選蛋02/17 11:58