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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1F推:加鹽還有一個重要的目的 就是讓洋蔥出水 才能讓洋蔥妙透10/17 09:14
2F→:又不至於焦掉10/17 09:16
4F推:知道很久了哈 不過我的電鍋是三人份沒耳朵10/08 07:31
6F推:zucchini是squash的一種 我常吃的方法是切片拌一點橄欖09/30 11:19
7F→:油鹽胡椒 italian seasoning 400F 烤約20分 好吃~09/30 11:20
1F推:青醬的四種基本材料 basil+olive oil+松子+parmesan09/26 15:26
2F→:理論上應該沒有奶油味 顆粒感應是松子和起司造成09/26 15:27
6F推:煮沸是消毒沒錯 但能保存很久的確是真空造成 並非純粹09/24 11:50
7F→:熱漲冷縮 我以上寫的都是查資料來的 請別一句就否定09/24 11:52
3F推:推樓上 加豆腐 獅子頭的水份會更多09/17 12:35
8F推:加麵包就是 meatloaf 了 XD09/17 14:37
1F推:我通常是軟木塞反過來塞回去 不過白酒不都是冰過再喝嗎09/14 14:44
2F→:喝不完的可以拿來做菜 很多菜式用得到葡萄酒09/14 14:46
3F→:如果是真的軟木塞 存放時請記得橫放09/14 14:47
1F推:辛苦了 吐司一片塗果醬 一片塗花生醬一起吃可以撐久一點09/12 12:00
2F→:就是美國人稱的PB&J啦 花生醬的蛋白質和脂肪燃燒較慢09/12 12:01
3F→:只有醣類的話大概二小時就餓了09/12 12:02
2F推:看起來很漂亮耶 我也要試做09/09 13:56
2F→:石花菜就是洋菜的樣子 做出來口感比吉利丁脆09/02 13:49