作者查詢 / jetzake
作者 jetzake 在 PTT [ cookclub ] 看板的留言(推文), 共459則
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1F推: 就算上面有寫幾號 用起來的感覺也是不一定的10/20 12:13
2F→: 所以不用太糾結這個 覺得比另一塊1000的細那就這樣吧10/20 12:13
11F→: 這毛豆仁是熟的啊?10/19 10:54
7F推: 通常就鋼絲絨和純海綿各一塊就差不多了吧?10/14 05:48
6F推: 我做這個還真是連續失敗... 搞掉兩大條五花肉都做不好吃10/01 23:40
7F→: 不知道是烤箱的溫度不夠高還是醃不夠久還是洞戳不夠多...10/01 23:41
6F推: 我一看到這個會想到勾個芡再打個滑蛋應該更棒09/29 07:24
6F推: 還是有些燃燒不完全的碳素堆積之類的問題啦.09/23 10:30
7F→: 比如說用打火機燒鐵絲會什麼會被燻黑掉? 大約就這樣09/23 10:31
40F推: 就你說的小黃瓜 我認為重點就是一開始用夠多鹽去拿掉水分09/22 01:17
41F→: 只要做好這一步 後面怎麼弄都不錯吃09/22 01:18
42F→: 我自己弄的時候只有鹽、辣椒、蒜泥這三樣就可以了09/22 01:19
43F→: 糖和香油或麻油都不一定加09/22 01:20
44F→: 蒜泥和辣椒倒是有講究 一定要是壓成泥的蒜頭和罐頭朝天椒09/22 01:22
45F→: 這樣味道才會釋放得快 醃太久小黃瓜自己酸掉就不行了09/22 01:22
22F推: 應該是14樓說的那樣沒錯 煎牛排或是漢堡排這類東西偶爾可09/01 23:14
23F→: 以看到廚師同時在鍋邊炸蒜片之類的操作09/01 23:15
32F→: 查了一下 還有另一種說法是為了配合電磁爐使用的設計09/02 20:55
33F→: 在電爐上 平底鍋的外圍那圈其實比正中間溫度更高09/02 20:55
34F→: 把油都集中在邊上比較不容易燒焦這樣09/02 20:56
35F→: 反正各種說法看看就好 仔細一點總是能找到合用的東西09/02 20:57
38F→: 要說好吃的米 我個人偏好雲林水晶米08/26 16:44
39F→: 泡水這件事我覺得也不一定 喜歡偏乾的飯就不適合08/26 16:45
26F推: 我是覺得不用這麼嚴格啦 不就是塊牛排...08/11 09:33
27F→: 任何鍋具爐具的組合都需要實際操作來掌握溫度變化是真的08/11 09:33
28F→: 重複累積操作經驗和取得正確知識一樣重要 不用太在意失敗08/11 09:35