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作者 tunami 在 PTT [ cookclub ] 看板的留言(推文), 共133則
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3F推:這個好!y11/04 09:49
18F推:感覺自己做架子就好啦?10/31 15:27
14F推:分子廚藝跟分子量沒關係啦 = =""10/28 12:47
8F推:一次拿四到五片葉子來切,把粗的葉脈拿掉,很好切..10/20 12:22
10F→:拿刨刀是拿高麗菜"塊"磨刀片,要小心手就是了...10/20 12:23
1F推:我沒聽過不用攪拌耶,不管是不是義大利麵,煮麵要攪拌是07/10 23:02
2F→:常識吧 XD 義麵算還好,中式麵條黏起來才可怕 XD07/10 23:03
3F推:好文推!可是澳洲哪裡有磨刀石 Orz06/27 18:17
5F推:這邊都用一根長長的,餐廳也都用這,我也不知道有沒有差別.06/27 18:55
12F推:我家也是煮湯,晚上等花開,一起吃宵夜,很棒喔!06/26 13:40
14F推:煮到咬起來軟,裡面不帶生澱粉味就剛好06/18 12:31
15F→:炒的時候再控制熟度,喜歡軟加點煮麵水就是了06/18 12:31
8F推:苦茶油麵線加蛋+1 又香又好吃...>////<06/17 08:28
6F推:爬個文,很多資料喔。一般來說冷壓處女橄欖油不適合油炸05/11 11:53
7F→:精製過的橄欖油就是很好的油炸用油了05/11 11:54
8F→:就油本身橄欖油的發煙點夠油炸,太高級的有雜質才不適合喔05/11 11:55