tag:blogger.com,1999:blog-5203879396825024000.post2317802377460361284..comments2023-10-20T12:01:01.876-04:00Comments on 通之廚房: 通少中式醃肉法醃 (Tony's marinade method)通少http://www.blogger.com/profile/07274259029807889514noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-5203879396825024000.post-50581873552159886952017-09-30T05:17:58.009-04:002017-09-30T05:17:58.009-04:00Hello. 請問如果醃過夜,效果會唔會好d呢?Hello. 請問如果醃過夜,效果會唔會好d呢?Anonymoushttps://www.blogger.com/profile/05451407065581079669noreply@blogger.comtag:blogger.com,1999:blog-5203879396825024000.post-43837870392721115422017-04-14T07:59:13.624-04:002017-04-14T07:59:13.624-04:00而家先知,我一向就一堆調味加落去。不過就好少加油同水....而家先知,我一向就一堆調味加落去。不過就好少加油同水....Anonymoushttps://www.blogger.com/profile/02241549243789760327noreply@blogger.comtag:blogger.com,1999:blog-5203879396825024000.post-39860420696283239442017-03-05T00:53:40.042-05:002017-03-05T00:53:40.042-05:00剛剛試過, 非常好, 好嫩滑.
我加埋一茶匙平價紅酒, 更快更好!剛剛試過, 非常好, 好嫩滑.<br /><br />我加埋一茶匙平價紅酒, 更快更好!Fat Kwonghttps://www.blogger.com/profile/15446692110207184259noreply@blogger.comtag:blogger.com,1999:blog-5203879396825024000.post-50987046087802096252013-03-30T10:21:40.612-04:002013-03-30T10:21:40.612-04:00其實以我自己研究呢, 肉本身係好吸水嘅, 所以調味, 調色個啲行先, 令佢吸收左先, 會令佢入味快啲...其實以我自己研究呢, 肉本身係好吸水嘅, 所以調味, 調色個啲行先, 令佢吸收左先, 會令佢入味快啲, 同有效啲, 而水可以後加, 因為調味料本身已經含水份, 遲啲, 可以容易控制, 唔會落多左唔知, 好似你咁講, 逐少落, 佢飲飽就會比較輕身, 就唔需要落, 而生粉呢, 後落好處有2個, 一來如果落多左水, 可以用佢補救, 二來呢, 啲咩已經入晒, 當佢同水溶化試, 會將肉所以位置填滿, 令佢得到保護, 煎時, 因為啲糖, 豉油個啲比生粉水包著, 所以無咁容易整燶, 而油一定要最後落, 因為水同油係溝唔埋<br /><br />我之前試過3個醃肉方法進行測試, 我寫個方法做左2次, 乜都撈埋最後加油做左2次, 咩都唔理撈埋做左3次, 發覺:<br />方法1: 效果, 味道, 控制都比較穩定, 出來味道同色澤都差唔多<br />方法2: 控制都比較穩定, 但係呢, 2次結果都顯示到色澤有點唔平衡, 味道都有少少不平均<br />方法3: 最差, 炒時會出水, 無論色澤, 味道都有大偏差通少https://www.blogger.com/profile/07274259029807889514noreply@blogger.comtag:blogger.com,1999:blog-5203879396825024000.post-72008532223827025102013-03-28T23:23:57.756-04:002013-03-28T23:23:57.756-04:00大家討論下,分享大家經驗學下囉,當然都唔一定要跟我做啦.大家討論下,分享大家經驗學下囉,當然都唔一定要跟我做啦.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5203879396825024000.post-7273346854132855512013-03-28T13:29:11.318-04:002013-03-28T13:29:11.318-04:00唔係睇呀蘇學的, 而係按照每樣調味料特質作出的結論, 當然我無話我一定啱, 哩個講明係我個人做法,哩...唔係睇呀蘇學的, 而係按照每樣調味料特質作出的結論, 當然我無話我一定啱, 哩個講明係我個人做法,哩個世界有好多種方法可以達至一個目的, 我有我做法, 你唔認我都無計, 我亦唔會逼你<br /><br />水的確要逐少逐少落, 等我改返先得, 因為每隻肉既吸水力唔同, 所以的確係唔可以一概而論的通少https://www.blogger.com/profile/07274259029807889514noreply@blogger.comtag:blogger.com,1999:blog-5203879396825024000.post-2135662319081567982013-03-28T12:58:55.472-04:002013-03-28T12:58:55.472-04:00你係咪睇阿穌學架?一般係唔需要一樣樣醃架,油最後可以落,其他唔使.水逐少落,根據肉情況落.你係咪睇阿穌學架?一般係唔需要一樣樣醃架,油最後可以落,其他唔使.水逐少落,根據肉情況落.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5203879396825024000.post-87124616394982786052012-09-05T12:57:58.167-04:002012-09-05T12:57:58.167-04:00客氣, 希望幫到你啦客氣, 希望幫到你啦通少https://www.blogger.com/profile/07274259029807889514noreply@blogger.comtag:blogger.com,1999:blog-5203879396825024000.post-883968000920257772012-09-05T12:53:41.571-04:002012-09-05T12:53:41.571-04:00網誌管理員已經移除這則留言。Unknownhttps://www.blogger.com/profile/07008842592032014602noreply@blogger.comtag:blogger.com,1999:blog-5203879396825024000.post-59167090595125563342012-09-05T12:53:06.446-04:002012-09-05T12:53:06.446-04:00你這醃肉法很有智慧,效果很好,多謝哂!你這醃肉法很有智慧,效果很好,多謝哂!Unknownhttps://www.blogger.com/profile/07008842592032014602noreply@blogger.com