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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37F推:培根包蘆筍→油多的東西不適合當冷菜,可以改火腿包蘆筍再加06/27 19:04
38F→:點美奶滋06/27 19:04
2F推:樓上~~你真的當兵時就未必會這麼想了XD06/27 12:56
17F推:可以。 常用牛豬混和06/27 06:31
34F推:按照樓上這樣說,"On Food and Cooking"也可以是錯的阿XD06/20 15:59
35F→:如果以烹調後重量而言,應該是很容易做出差異的,差別是在於06/20 16:01
36F→:是不是僅限於sear的作法..06/20 16:01
44F推:所以樓上有做過實驗嗎? 我是覺得推翻理論的實驗也必須要用06/27 06:27
45F→:實驗來推翻。 而且有機會我也很想實驗看看XD06/27 06:27
8F推:牛肉片本身品質夠好的話用這些是多餘的...06/01 08:01
4F推:完全不推台北濱江...05/14 03:31
5F推:#1CbFbBAq #1Cn5SRCU05/14 03:37
9F推:樓上那邊沒吃過,不過標示比較老實(肯明白的列出等級)05/14 03:47
7F推:比較會壞的是沙拉醬 蔬果常溫放還好 不要浸到水即可04/28 02:54
3F推:雖然涼了但事實上水氣是一直蒸發的04/25 18:51
3F推:我的話會選主廚刀吧..04/22 12:38
37F→:雞腿可以多一點阿 另外煮之前可以先放一點鹽不要煮好再加04/22 12:41
38F→:酒的話其實滾一滾酒味會完全不見 不必這麼排斥04/22 12:42
39F→:從你的回覆推測..你應該很少煮湯XD04/22 12:42
40F→:煮雞湯 排骨湯 牛肉湯 骨肉要多鮮味才會出來04/22 12:44