作者查詢 / Furch
作者 Furch 在 PTT [ cookclub ] 看板的留言(推文), 共472則
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23F推:這樣風險很大 因為鍋具爐具都不相同 而你下廚經驗又不多07/13 22:40
24F→:很難依據經驗作調整07/13 22:41
25F→:而且兩份似乎不太夠喔 如果允許的話還是回家用家裡設備偷練07/13 22:43
26F→:而且若徵到人弄出的牛排不好吃那怎辦XD07/13 22:45
33F推:無骨牛小排最不易失敗+107/14 01:05
37F推:那只是轉貼 不是他的網誌XD07/14 21:21
43F推:誰說要做厚牛排了= = 選牛小排的原因是因為過熟也還不錯吃07/15 18:34
44F→:嫩肩..你可能在開玩笑 新手煎嫩肩很容易雷 過熟就很難入口07/15 18:35
1F推:可惜斷面只有一張 而且還沒對到焦XD07/12 02:39
9F→:不是全打成粉 應是吃多少磨多少 同現磨海鹽/黑胡椒粒07/12 22:12
6F推:........07/12 02:42
4F推:那應該是蝦膏吧~ 算是內臟部分?07/10 03:45
7F推:推熱鍋冷油07/06 23:07
9F→:烘培紙雖然不沾 但也很不好煎赤吧07/06 15:10
26F→:...其實這種問題還蠻常見 每次都不知該奚落還是鼓勵= =07/05 15:53
27F→:只能說加油了~~07/05 15:53
39F推:要打腫臉充胖子的話 食材的錢不能省...07/06 00:21
12F推:..不然川燙過的水要幹嘛= = 澆花嗎XD07/04 02:04
1F→:無鹽奶油大潤發家樂福有賣吧? 不過奶油容易焦06/30 23:08
12F→:不同部位牛排做法不同 樓上的油脂少這樣弄當然OK的~~07/02 16:56
13F→:離題問一下jelloHUA大~~ 你的牛排刀應該很不錯吧?07/02 16:59