[廚房Gear撚 Part 1] 新手入廚房跟我買哩8樣嘢就夠

齋煮唔講嘢

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138 Like 10 Dislike

用樣子過日子 2021-02-17 22:38:54

咪撚玩啦，焗爐caramelized onions當人戇鳩咩

出到黎直落垃圾桶啦

你話用港女煲半炒半焗都仲有啲sense

齋煮唔講嘢 2021-02-17 22:46:32

Agger...
之前拍咗條片用港女煲整caramelized onion做洋葱湯

但如果唔係整湯，我都會鐘意不鏽鋼煲來caramelize

https://youtu.be/YScMxYgYowA

用樣子過日子 2021-02-17 22:49:48

有心機實係好，但用易潔鑊最大好處係個人唔洗咁專心，除左洋蔥其實prep好多嘢都係
一路切嘢一路了兩了，洗下嘢又了兩了，不銹鋼鑊分心一陣都死

齋煮唔講嘢 2021-02-17 22:53:22

唔想專心嘅極致係用Instant pot (電嘅壓力煲）
都可接受

用樣子過日子 2021-02-18 00:14:53

係有人做過呀，咪話車落垃圾桶
你睇下佢做到出黎咩效果先啦，狗都唔屌呀

我可以用把餐刀斬樹添，出埋篇blog拍埋段片係咪代表就係一個合理既做法呀

齋煮唔講嘢 2021-02-18 00:16:06

https://www.seriouseats.com/2019/06/how-to-caramelize-onions-classic.html

應該得，問題係耐+你都係要stir下佢，成日開一個190C嘅焗爐都好煩下同埋會降溫，亦會唔均勻，有啲會燶咗咁

如果好似serious eats咁話幾個鐘得閒攪下佢，我覺得未必方便咗

Start the onions on the stovetop until they've softened and released some of their liquid, then transfer them to a moderate 375°F (190°C) oven and let them cook in there, stirring occasionally, until they reach your desired results. This can take a very long time, possibly several hours.

The disadvantages are the overall longer time (even if you're a little less tied to the stove during it), and potentially less even results; I've found that onion residue is more likely to scorch on the sides of the pot or pan, for instance, risking slightly burnt flavors. I prefer to use the stovetop method, but if the oven appeals more, go for it.

用樣子過日子 2021-02-18 00:24:41

caramelized個重點就係唔可以burnt唔好以dried out，焗爐就係正正最易造成依兩個效果，你反啲洋蔥反得幾多下？打開度門企喺度反咩？

上邊講左，包拗頸咩方法都實會完成到件事既，用把餐刀有朝一日都會斬斷棵樹，游水都去到台灣。

條友出左名即刻駁咀，巴打你唔好同佢癲啦

綠帽鹿角 2021-02-18 00:26:36

我都係用焗爐