[廚房Gear撚 Part 1] 新手入廚房跟我買哩8樣嘢就夠

有時會想斬開一條排骨做一粒粒咁
但基本上都係比肉佬搞
牛骨就算 要用鋸架butcher野比返butcher做

呢個好用？咩牌子黎？

用果下就方便, 洗果陣就想死
洗多2次就唔會再用

我自己都唔係用依款，係用傳統款，感覺還好

Rubbermaid Commercial
https://www.rubbermaidcommercial.com/food-service/food-preparation/high-heat-scrapers/?sku=FG1962000000
專出畀餐飲業用
所以襟捱襟掟 但其貌不揚
不過相當多好評
手柄有分顏色 好似砧板咁
但通常搵到都係紅色
同埋有3隻size
多數係做餐飲業生意嘅舖頭先有得賣
或者網上如amazon
香港啲蛋糕材料店可能都搵到

Tojiro Kitchen Knife F-807 [url]https://www.amazon.com/dp/B000UAQOU0/ref=cm_sw_r_cp_api_glt_fabc_NWP63G44EMBEDVTNCDE3
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呢把係牛刀？

買807 定 808 好
808 長少少

睇amazon價錢都唔貴 普通價
不過屋企用應該都差唔多

屋企用最緊要靚
岩岩買左幾支全黑

提外話 有冇成日買碟既巴絲 邊度買多
我買到成屋都係

大佬啊情人節大餐咩... weeknight meal係咁架喇
八點幾九點要煮成屋人，仲擺盤比人斬死咩
快手切個洋葱、掟個蕃茄罐頭、cream、oregano，15分鐘上碟

啲洋葱快手切得衰up完都覺得柒
但當晚一致食評：洋葱好甜、汁好味。所有人都話我影得咁頹擺上連登好on9，因為個日意粉係好食的，唔碎唔乾的

軟硬度好適中，煮飯烘焙都好啱洗！
Rubbermaid commercial high heat

佢有再長啲，可能會難控制 哩個9.5”

排骨個個真
英國得一字骨
想整香港一粒粒咁

完全認同薑卡住係啲洞到
Masa拍片常出現嘅薑磨好正咁
但我又唔係成日用
所以基於盡量唔買single purpose用品原則未買住

https://www.seriouseats.com/2014/11/the-truth-about-cast-iron.html

睇咗哩個而家就唔驚，用普通sponge來抹
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.

會唔會啲食物/油垢係佢啲毛毛度好難清理

易潔鑊點搞？

thank you出街留意下先

808 210mm
最常用size

關咩事，任何tool都有佢用處
brown 洋蔥炒半個鐘你咪用不銹鋼pan囉

好唔好做
我夢想開間好似日本文具舖咁賣自己鐘意嘅廚具

倫敦有哩間，無lockdown時我成日逐樣拎來睇
https://www.boroughkitchen.com/