[器材撚]各式廚具(廚刀，鑊，煲 etc)討論貼 (2)
臭氧溴氧(非gay)
1001 回覆
11 Like
2 Dislike
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都係4，5人
最近買左river light，發覺唔係真係可以粗用
唔可以落洗潔精，好難清潔d油污，跟官網指示都係清唔哂
想請教下大家平時係點清潔佢？同埋會唔會用鋼絲刷刮走d污糟野？
唔可以落洗潔精，好難清潔d油污，跟官網指示都係清唔哂
想請教下大家平時係點清潔佢？同埋會唔會用鋼絲刷刮走d污糟野？
我用cook pal應該都係同river light差唔多料，用得好撚粗都無問題
太污糟既話，洗嗰時著返個爐熱住黎省
鋼絲刷我成日用，未見到有咩問題
太污糟既話，洗嗰時著返個爐熱住黎省
鋼絲刷我成日用，未見到有咩問題
利申我唔知咩係riverlight
我估你話唔用得洗潔精係因為有seasoning？
請睇 https://www.seriouseats.com/2014/11/the-truth-about-cast-iron.html
我而家用soap洗cast iron + carbon steel wok都無問題
///Myth #4: "You should NEVER wash your cast iron pan with soap."
The Theory: Seasoning is a thin layer of oil that coats the inside of your skillet. Soap is designed to remove oil, therefore soap will damage your seasoning.
The Reality: Seasoning is actually not a thin layer of oil, it's a thin layer of polymerized oil, a key distinction. In a properly seasoned cast iron pan, one that has been rubbed with oil and heated repeatedly, the oil has already broken down into a plastic-like substance that has bonded to the surface of the metal. This is what gives well-seasoned cast iron its non-stick properties, and as the material is no longer actually an oil, the surfactants in dish soap should not affect it. Go ahead and soap it up and scrub it out.
The one thing you shouldn't do? Let it soak in the sink. Try to minimize the time it takes from when you start cleaning to when you dry and re-season your pan. If that means letting it sit on the stovetop until dinner is done, so be it.
我估你話唔用得洗潔精係因為有seasoning？
請睇 https://www.seriouseats.com/2014/11/the-truth-about-cast-iron.html
我而家用soap洗cast iron + carbon steel wok都無問題
///Myth #4: "You should NEVER wash your cast iron pan with soap."
The Theory: Seasoning is a thin layer of oil that coats the inside of your skillet. Soap is designed to remove oil, therefore soap will damage your seasoning.
The Reality: Seasoning is actually not a thin layer of oil, it's a thin layer of polymerized oil, a key distinction. In a properly seasoned cast iron pan, one that has been rubbed with oil and heated repeatedly, the oil has already broken down into a plastic-like substance that has bonded to the surface of the metal. This is what gives well-seasoned cast iron its non-stick properties, and as the material is no longer actually an oil, the surfactants in dish soap should not affect it. Go ahead and soap it up and scrub it out.
The one thing you shouldn't do? Let it soak in the sink. Try to minimize the time it takes from when you start cleaning to when you dry and re-season your pan. If that means letting it sit on the stovetop until dinner is done, so be it.
我用壓力煲6L好撚大（因為佢唔會少咗水）
用最高容量煲湯比四個人飲都飲到嘔
6L夠了，9L好晒位
用最高容量煲湯比四個人飲都飲到嘔
6L夠了，9L好晒位
我想問長谷川頂唔頂到中式刀斬落去？（我估唔得
）
）啱啱開始學煮嘢食，想煮簡單中菜 有時會整西餐。有無咩刀係必備既？
兩把開始住先
你之後會根據你煮開咩再買
8” Chef knife 或 三德刀（chef knife的話Mercer forged好抵玩）
Paring knife (細細把，平平地就得，切生果/做精細少少嘅嘢）
新手廚房可睇此整合post https://lih.kg/2409371
你之後會根據你煮開咩再買
8” Chef knife 或 三德刀（chef knife的話Mercer forged好抵玩）
Paring knife (細細把，平平地就得，切生果/做精細少少嘅嘢）
新手廚房可睇此整合post https://lih.kg/2409371
多謝，爬文先。
屋企煮食係咪真係有需要分生熟砧板？
利申：分咗
利申：分咗
要啦，切完肉唔通真係拎黎切沙律咩
最近想買多兩塊砧板
一塊紅切生肉 一塊綠切生菜
現有嗰塊黑切熟食 白色嗰塊退役
一塊紅切生肉 一塊綠切生菜
現有嗰塊黑切熟食 白色嗰塊退役
我反而熟食同蔬果係同一塊，生肉就另一塊
我而家都係
會煮嘅菜用生砧板 就咁食嘅蔬果用熟砧板
膠砧板其實幾耐要換？
而家嗰兩塊片用咗3年左右 我諗用多十年都未必爛
會煮嘅菜用生砧板 就咁食嘅蔬果用熟砧板
膠砧板其實幾耐要換？
而家嗰兩塊片用咗3年左右 我諗用多十年都未必爛
膠我都係肉眼判斷，覺得太污糟就換
木就有裂紋即換，因為啲血水會流入去
木就有裂紋即換，因為啲血水會流入去
斬砍唔得
斬嘢要用咩砧板
最好就用返木