tag:blogger.com,1999:blog-8704069687026107234.post8272931096280456668..comments2023-10-31T18:54:43.269+08:00Comments on Kestrel's Blog: 醃肉基本法Kestrelhttp://www.blogger.com/profile/06392582378288019732noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-8704069687026107234.post-64729638174794967762012-01-15T13:30:26.000+08:002012-01-15T13:30:26.000+08:00醃肉最忌落鹽? 妳是 烹飪專家 ?
[版主回覆01/20/2012 13:17:54]我係烹飪專家!...醃肉最忌落鹽? 妳是 烹飪專家 ?<br />[版主回覆01/20/2012 13:17:54]我係烹飪專家!?你真係識講笑喇,如果我係烹飪專家就唔駛俾你challenge啦!<br />周公 Kainoreply@blogger.comtag:blogger.com,1999:blog-8704069687026107234.post-21716447981265402512013-07-17T16:30:34.000+08:002013-07-17T16:30:34.000+08:00如果加入少少蛋汁溝勻, 先加粟粉, 至加油, 咁肉會更彈牙.
exactly比例幾多我唔記得, 但自...如果加入少少蛋汁溝勻, 先加粟粉, 至加油, 咁肉會更彈牙.<br />exactly比例幾多我唔記得, 但自己習慣係 100g肉, 加5g蛋汁.<br />因為自己唔係日日食蛋, 所以我個雪櫃魚/肉格入面會有個樽仔專係裝蛋汁用. 一隻蛋分幾餐醃肉用.<br />[版主回覆07/30/2013 03:10:46]原來都擺到 10 日呀!<br />[F回覆07/29/2013 15:05:48]我最耐試過擺成10日後照用. 無肚痾 ^皿^ (當然唔recommend咁, 始終, 蛋汁開始接觸空氣就開始有機會同細菌接觸)<br />通常會聞一聞無臭蛋味, 先會繼續用.<br /><br />而煎左黎食亦都係時常發生既, 因為我本身都好鍾意食蛋. ;-)<br />[版主回覆07/17/2013 20:50:03]咁蛋汁最長可以放到幾耐呢?因為我唔係太好肉食,所以打開隻蛋分分鐘都有排擺,可能到最後都係煎埋嚟食算數,哈哈!<br />Fnoreply@blogger.comtag:blogger.com,1999:blog-8704069687026107234.post-490744367615246702013-07-17T16:58:45.000+08:002013-07-17T16:58:45.000+08:00家常飯, 醃牛肉就係大忌姐--變柴皮. 但醃豬肉落少少鹽無咩問題喎. 醃豬肉都會加水份, 鹽量唔超...家常飯, 醃牛肉就係大忌姐--變柴皮. 但醃豬肉落少少鹽無咩問題喎. 醃豬肉都會加水份, 鹽量唔超肉重的2%就OKAY.<br /><br />http://youtu.be/XT0EMoblTZc<br />呢個LINK有好科學既解釋.<br />[版主回覆07/17/2013 20:52:04]查實呢位仁兄係成日周圍踩場,用意何在就真係唔知喇!所以我無理佢!<br />好多謝妳分享資料呀,好有用!<br />Fnoreply@blogger.com