作者查詢 / malisse74
作者 malisse74 在 PTT [ cookclub ] 看板的留言(推文), 共1472則
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14F推: 雞肉冷藏我個人覺得最多兩天 通常隔天就要煮掉12/10 16:57
31F推: 我會先泡水 會比較好洗 砧板小碟子之類的會邊煮邊洗11/30 00:32
3F推: 美乃滋的熱量很高耶 一大匙約100大卡 100ml就600大卡了11/21 15:38
4F→: 市售產品畢竟是有殺過菌的 我覺得還是比用生蛋安心些11/21 15:39
8F推: 我有準備資料夾 我常做甜點 烘焙的材料只能照表操課10/14 00:26
7F推: 冰淇淋的基本配方是蛋黃+鮮奶油+糖加熱到乳化 再加上09/28 10:47
8F→: 各種調味的東西 現在有許多食譜強調不用蛋不用煮 但還09/28 10:47
9F→: 是會加其他材料來模擬乳化的效果 像白巧克力 煉乳 酪梨09/28 10:48
10F→: 等 再配上打發鮮奶油後冷凍 但只有鮮奶油+紅茶就是有09/28 10:49
11F→: 紅茶味的鮮奶油而已09/28 10:50
7F推: 不是塗層變質 (塗層放室溫一個月會自己變質)?09/15 22:31
8F→: 我有一個搬家後就一直放在紙箱內的鍋拿出來也是這樣09/15 22:31
9F→: 摸起來就像廚房沾了油煙又沒即時擦乾淨乾掉的表面那樣09/15 22:33
5F推: 初榨橄欖油發煙點低 溫度太高會有明顯的油耗味出來09/02 23:16
13F推: 鹽08/26 22:37
20F推: 泡打粉就是小蘇打粉+粉狀弱酸(像打發蛋白最常用的cream06/27 18:05
21F→: of tartar)+玉米澱粉而已 把你需要膨發的東西集合起來06/27 18:06
22F→: 的產品06/27 18:07
23F→: 如果真的都不想用 分蛋打發會比全蛋打發要容易些06/27 18:08
3F推: 我也愛 不然配不鹹的蘇打餅乾試試06/22 00:24