星期一, 10月 22, 2007

過冷河 (Rinse under cold water)

過冷河
tonytsang and kareny recipy
炆野或煮粉麵時會常見到,過冷河係指食物在從滾水中倒出,然後開著凍水沖洗,目的不旦是清潔食物,如肥油,粉麵上的化學劑等,過冷河會出現熱漲冷縮的情況,咁樣,食物如牛腩經過幾次,肉質就會腍,粉麵就會變得彈牙
tonytsang and kareny recipy

網誌排行 top-bloggers.com
Rinse under cold water
Usually this action is recommended before simmer the ingredients or cooking noodle.  The goal of rinsing the ingredients under cold water is to remove the fat, or chemical left on the ingredients.  Since the food is expanding during cooking, and rinse it under cold water will shrinking it, the ingredients after this process will be more tender.  It is recommended to apply it couple times when cooking beef brisket. 
tonytsang and kareny recipy

2 則留言 :

  1. 點解我每次過完冷河的粉麵都會太腍 真係無計.
    [版主回覆11/05/2008 22:19:00]超簡單, 因為你未過冷河前, 已經煮得太熟啦
    下次唔好煮到咁熟去過水就無野

    回覆刪除
  2. 您好, 我想問一下你上述提過 "食物如牛腩經過幾次,肉質就會腍", 牛腩煮之前 , 要先過幾次冷河就會腍? 咁様會唔會令到d牛腩無哂味? 應該係點整的呢?
    [版主回覆11/22/2010 22:28:00]牛腩要焗加炆, 唔係齋過冷河就得, 其實我哩個講法去處理牛腩唔算正確, 可以留意返我啲牛腩食譜
    http://hk.myblog.yahoo.com/api/fe/singleArticleMarkup?bid=kellytemple&mid=2

    回覆刪除

Related Posts Plugin for WordPress, Blogger...