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作者 shiz 在 PTT [ cookclub ] 看板的留言(推文), 共64則

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[問題]煎牛排出血水

[ cookclub ]26 留言, 推噓總分: +15

作者: silia - 發表於 2017/02/20 16:14(7年前)

9^F推shiz: 1公分大概煎30秒翻面差不多吧02/20 22:35

[問題] 20顆蛋黃可以做甚麼?

[ cookclub ]50 留言, 推噓總分: +37

作者: flourella - 發表於 2016/01/08 13:26(8年前)

32^F推shiz: 在台北的話可以送我 XD 我要做檸檬酪 XD01/08 19:35

[問題] 土肉桂葉的用途

[ cookclub ]9 留言, 推噓總分: +5

作者: momotata - 發表於 2015/08/18 21:32(8年前)

1^F推shiz: 泡茶08/18 21:56

4^F推shiz: 泡茶不用磨成粉阿，就整片丟進去沖熱水或咖啡08/18 23:13

[問題] 帶出國的甜點

[ cookclub ]29 留言, 推噓總分: +7

作者: grocery1018 - 發表於 2015/07/13 20:31(8年前)

4^F推shiz: 是要去哪？如果是歐美，要在當地買食材做西式甜點比較容易07/13 22:46

[問題] 做蛋糕失敗

[ cookclub ]33 留言, 推噓總分: +6

作者: ptt3592 - 發表於 2015/06/24 20:51(8年前)

8^F推shiz: 加鮮奶油做白醬？06/24 21:59

[問題] 烤箱烤蔬菜用油問題

[ cookclub ]6 留言, 推噓總分: +3

作者: bioshock - 發表於 2014/12/21 11:44(9年前)

1^F推shiz: 不建議不代表不能用，只是會失去原來的味道和營養12/21 12:32

[問題] 全蛋打發

[ cookclub ]14 留言, 推噓總分: +3

作者: redjay - 發表於 2014/11/09 10:05(9年前)

6^F推shiz: 全蛋打發只能加糖，不然絕對打不起來11/09 12:57

8^F推shiz: 樓上搞錯什麼了嗎？荷蘭醬是用蛋黃，全蛋打發可以隔水加熱阿11/09 14:49

9^F→shiz: 只要一直攪打不要停太久，就不會變成炒蛋11/09 14:49

[食材] 雞肉味怎麼去呢

[ cookclub ]47 留言, 推噓總分: +23

作者: melody0416 - 發表於 2014/10/31 14:08(9年前)

22^F推shiz: 雞肉味是什麼味道...10/31 16:15

[問題] 烘培時以黑糖取代砂糖

[ cookclub ]20 留言, 推噓總分: +6

作者: ShadowTime - 發表於 2014/10/29 18:01(9年前)

17^F推shiz: 如果像蘋果餡那種，我會用甜菊取代砂糖，熱量差很多10/29 20:42

18^F→shiz: 但蛋糕類的我還是會乖乖用砂糖10/29 20:43

[問題] 請問蘭姆酒買錯能做什麼?

[ cookclub ]21 留言, 推噓總分: +13

作者: fuyuyoru - 發表於 2014/10/27 16:52(9年前)

6^F推shiz: 差別只是風味不同而已，少量使用無妨10/27 18:17

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