作者查詢 / kdy
作者 kdy 在 PTT [ cookclub ] 看板的留言(推文), 共25則
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8F推:你媽是對的,魚肉加豬油就算加磷酸鹽好了,再怎麼會打也不會是脆03/29 23:23
9F→:的,硼砂進入人體後是代謝不掉的,而且是慢性中毒,十年後肝癌怎03/29 23:24
10F→:麼也不會懷疑是十年前吃有攙硼砂的食物造成的...03/29 23:25
28F推:乳化肉漿最終溫度低於15度C,就算加磷酸鹽也不可能是脆的03/30 22:30
29F→:頂多算是彈牙而已,但只要加硼砂或過硼砂水,就會變脆03/30 22:32
30F→:如果不用添加硼酸做出脆魚丸,我想可以寫論文發表了03/30 22:34
4F推:糯米最好用蒸籠,底下墊紗布蒸03/29 23:42
8F推:放在塑膠袋用木槌敲散,調味後炒乾可以做成肉脯或肉鬆10/23 23:11
9F→:或切小丁加調味料燉成肉醬10/23 23:12
4F推:你說的花紋應該是層次感,那要反覆壓折數十層後,從橫切面去包餡09/11 22:50
9F推:那大概是成型時的溫度太高吧?09/11 23:55
11F推:你試試讓麵糰溫度低一點 在掌中成型速度快一點看看09/12 15:59
9F→:我想是雞腿本身的味道,試試把血塊清乾淨,要不只能去買現宰的了09/11 22:52
6F推:商業作法是加綿白糖,裡面有玉米澱粉,喝起來就會香濃09/11 22:58
1F推:沙茶醬用扁魚做的,有腥味很正常,多加點涮蒜頭壓壓看....09/09 15:58
2F推:去食品材料店買果膠加進去...09/09 16:03
1F推:想做果醬要注意溫度,溫度太高當然結晶,然後brix55左右吧....09/05 02:56
18F推:紅糖的有機酸和豆漿蛋白質結合產生變性沉澱粉08/23 14:56