Perhaps this is called “Triple-cooked Chips”, is a type of chips cooking recipé developed by the English chef Heston Blumenthal. He began work on recipe in 1993, firstly simmered, then cooled and sous-vide and eventually deep fried it again. The result is the chips will have a glass-like crust and a soft, fluffy centre...
@stse9191 Жыл бұрын
啊,有來頭的,謝謝你
@ABC-uz2tw Жыл бұрын
@@stse9191 Maestro Kerry knows his work well!
@stse9191 Жыл бұрын
@@ABC-uz2tw 是啊,整得好好食,重要係家人肯食
@kerryskitchen Жыл бұрын
chef Heston Blumenthal. "The fat duck" 我有看的 😄😆😄我也會參考他們的做法融入我的家常菜裡面..例如我之前的爆汁三文魚是參考日本NOBU 倫敦店的cookbook 裡面50c低溫三文魚 然後我簡化了 效果一樣好 可以在家裡以最簡單的設備 一隻鑊就完成
@ABC-uz2tw Жыл бұрын
@@kerryskitchen Totally feel appreciative regarding your innovative and creative approach in cooking. Looking forward to seeing more of yours!