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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3F推:這好耗工阿XD 不過看起來挺不錯02/19 02:08
4F→:紅蘿蔔是提供甜味的,沒有的話會感覺少一味02/19 02:08
5F→:鑄鐵鍋會焦沒錯..通常我都是用滾悶循環法(滾了之後關火等十02/19 02:09
6F→:幾二十分鐘在開火煮滾,再關火等...這樣循環)02/19 02:10
1F推:磨的比例2:1不太對..正常都是10:1或更多02/16 12:44
3F推:樓下sasaya1大02/16 12:46
1F推:之前有討論過的樣子.. #1CaxDEUP02/11 05:12
2F→:其實..台北賓江的牛肉..都不便宜 有些甚至算是超貴Orz02/11 05:20
13F推:科科..那種自己分切 沒有貼出進貨單&認證標的肉02/11 19:46
14F→:USDA分級標與CAB標都沒有 個人是覺得..找有公信的賣場較好02/11 19:47
15F推:特福的炒鍋邊緣有細條紋處理,所以會卡油。不只不鏽鋼鍋會卡02/09 10:58
16F→:不沾鍋也會卡。那個很難刷,我是都用海綿擦掉。02/09 10:59
1F推:烤完後要放一段時間02/06 16:28
4F推:要煮蝦頭記得把胃袋挑掉 那個又苦又毒的樣子01/31 15:38
31F推:你平常吃的鹽還不是純化過後的化合物...01/31 09:44
12F推:樓上正解02/06 03:41
4F推:第一時間也是想到薑和米酒01/26 22:15
10F推:牛小排很油了,一般是不太建議加奶油01/26 04:48
11F→:也是沒有辦法中的辦法...電磁爐煎牛排很難搞01/26 04:49