作者查詢 / tunami
作者 tunami 在 PTT [ cookclub ] 看板的留言(推文), 共133則
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2F推:粗一點的比較多汁,加熱後也比較脆口,不過要記得削皮05/18 18:26
14F推:國外細的大概還夠粗,台灣細的比筷子還細,真不知道怎麼吃.05/20 20:08
1F推:擦乾試試04/08 21:49
1F推:山水米好吃..04/08 15:45
3F推:Y拍搜尋一下 "烤肉網" 一大堆耶...04/01 01:49
3F推:黑橄欖本來就苦,下次買別種吧..02/21 15:00
2F推:是SallyQ!02/19 23:29
1F推:這道好吃!02/03 19:39
26F推:保證沾的亂七八糟 :P02/03 19:47
22F推:不要用不鏽鋼鍋就好...用不沾鍋跟鑄鐵鍋意思是一樣的01/07 15:27
23F→:還有攪拌的時候不是只有筷子攪,拿鍋子的手去晃動才重要01/07 15:28
24F→:筷子只是去修形狀的,蛋液下層凝結稍微可以捲起就可以離火01/07 15:30
25F→:練習的話折一條毛巾去鍋子裡,可以平整的拋接就好了01/07 15:30
26F推:真心建議你去換鍋子...記得不要買太輕的..01/07 15:32
6F推:如果是Parmasen那種薄片的話,用削皮刀就可以了..12/19 00:08
7F→:阿,原來是cottage這種的,請用利刀切吧 XD12/19 00:09
8F→:可是這兩種cheese味道都不重阿,一般不會切太薄...12/19 00:10