3:47 馬蹄哥,我記得這叫梅什麼納什麼的反應 還有偉大的狗蛋·辣母雞老師也曾說過:No color, no flavor
@user-jd8sm7mr5b3 жыл бұрын
買一個低溫料理器最划算 能煮牛排 也能泡腳?
@cookingwithmimmo3 жыл бұрын
我非常喜歡你的視頻👍
@welltianfei73212 жыл бұрын
很喜欢您的频道
@Bravoandrew86123 жыл бұрын
您说的是美拉德效应,是脂肪/蛋白质 受热后产生的化学反应。
@shiningrubby5043 жыл бұрын
把泡腳桶的高溫斷電迴路剪掉,我猜應該是藍色那條電線.....
@MartinCuisine3 жыл бұрын
专业
@markkwmak24043 жыл бұрын
依照江湖慣例,一聽到馬蹄嫂的嬌聲,即立馬按贊!🤣🤣
@einsomniumkm3 жыл бұрын
Martin spoke of an extremely important point. Please so not use appliances that are not designed for sous vide. It is very dangerous from food safety perspective! You need to properly pasteurized your food at their appropriate temperatures. This means you have to control variables like type of protein, thickness of the cut (mass), temperature, and cooking time...etc. As a general rule of thumb, please do not cook anything under 54.4C / 130F (this is an oversimplification). FYI another tip, when using blow torch for charring your protein, remember to keep the nozzle a small distance away from the protein. Try not to let the inner flame cone (you can see the difference in colour shade) contact the meat. Some people can actually taste the butane/propane residue on it.