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| [#201] 個鑊幾靚，又唔黐底。。。 |
0925 正式會員219.xxx.xxx.119 |
2020-12-18 01:14 | |
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| [#202] 個鑊幾靚，又唔黐底。。。 |
0925 正式會員 219.xxx.xxx.119 |
2020-12-18 02:02 |
| [#203] 個鑊幾靚，又唔黐底。。。 #202 那隻賣咁貴的可能係假冒貨 |
0925 正式會員 219.xxx.xxx.119 |
2020-12-18 15:52 |
| [#204] 個鑊幾靚，又唔黐底。。。 |
0925 正式會員 219.xxx.xxx.119 |
2020-12-18 16:03 |
| [#205] 個鑊幾靚，又唔黐底。。。 溫度太高 最後修改時間: 2020-12-18 16:20:24 |
0925 正式會員 219.xxx.xxx.119 |
2020-12-18 16:17 |
| [#206] 個鑊幾靚，又唔黐底。。。 |
0925 正式會員 219.xxx.xxx.200 |
2020-12-19 09:12 |
| [#207] 個鑊幾靚，又唔黐底。。。 買兩個支架想放 "尖屎忽" 鑊時可以企得穩啲，個鑄鐵架好用啲。  最後修改時間: 2020-12-21 19:33:51 |
0925 正式會員 219.xxx.xxx.243 |
2020-12-21 19:33 |
| [#208] 個鑊幾靚，又唔黐底。。。 今日Costco見到隻日本熟鐵skillet.港紙$650左右.唔知有冇人用過？  |
ich 正式會員 112.xxx.xxx.21 |
2020-12-21 20:10 |
| [#209] 個鑊幾靚，又唔黐底。。。 https://www.costco.com.au/Kitchen-Laundry-Appliances/Kitchenware/Cookware/Yoshikawa-Go-Gi-Fine-Iron-Heat-Treated-Deep-Skillet-Pan-30cm/p/52288 睇相啲料似 deBuyer mineral B，不過薄啲。 It’s made from 1.6mm thick fine iron   最後修改時間: 2020-12-21 21:53:44 |
0925 正式會員 219.xxx.xxx.243 |
2020-12-21 21:53 |
| [#210] 個鑊幾靚，又唔黐底。。。 https://www.debuyer.com/en/content/24-iron-cookware Is it possible to cook without fat? What type of oil should I use? Cooking with or without fat depends on your liking, but the seasoning will be effective after having cooked pieces of red meat 10 times. Once the pan is seasoned, it has natural non-stick properties that enable you to cook with very little fat (simply add some oil or butter). To season your iron pan or to cook food, you should use food cooking oil that can stand temperatures up to 180°C. Why does meat stick to the pan during the cooking? During the cooking, foods stick to the pan before coming off easily. This is the cauterizing and caramelization phase that enables meat to remain tender and juicy by keeping its water inside. Therefore, as long as this cauterizing phase is still going on (as long as meat doesn’t show a browned crust), you should not try to turn your piece of meat over. Sealing your piece of meat this way leads to the Maillard reaction (occurring at about 140°C) that reveals all the flavours of food. Once it is well sealed, meat will come off the pan easily. https://en.wikipedia.org/wiki/Maillard_reaction The Maillard reaction (/maɪˈjɑːr/ my-YAR; French: [majaʁ]) is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Seared steaks, fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, and many other foods undergo this reaction. It is named after French chemist Louis Camille Maillard, who first described it in 1912 while attempting to reproduce biological protein synthesis.[1][2] The reaction is a form of non-enzymatic browning which typically proceeds rapidly from around 140 to 165 °C (280 to 330 °F). Many recipes call for an oven temperature high enough to ensure that a Maillard reaction occurs.[3] At higher temperatures, caramelization (the browning of sugars, a distinct process) and subsequently pyrolysis (final breakdown leading to burning) become more pronounced. The reactive carbonyl group of the sugar reacts with the nucleophilic amino group of the amino acid and forms a complex mixture of poorly characterized molecules responsible for a range of aromas and flavors. This process is accelerated in an alkaline environment (e.g., lye applied to darken pretzels; see lye roll), as the amino groups (RNH3+ → RNH2) are deprotonated, and hence have an increased nucleophilicity. This reaction is the basis for many of the flavoring industry's recipes. At high temperatures, a probable[4] carcinogen called acrylamide can form.[5] This can be discouraged by heating at a lower temperature, adding asparaginase, or injecting carbon dioxide.[4] In the cooking process, Maillard reactions can produce hundreds of different flavor compounds depending on the chemical constituents in the food, the temperature, the cooking time, and the presence of air. These compounds, in turn, often break down to form yet more flavor compounds. Flavor scientists have used the Maillard reaction over the years to make artificial flavors. |
0925 正式會員 219.xxx.xxx.243 |
2020-12-21 22:31 |
| [#211] 個鑊幾靚，又唔黐底。。。 #208 I used something similar and it's pretty good.  Your price is cheap at costco! Amazon ca is about $200+ CAD https://www.amazon.ca/Yoshikawa-89911-6-Black-Steel-Fry/dp/B078WRN1QQ 最後修改時間: 2020-12-21 23:57:18 |
shektau6 正式會員 174.xxx.xxx.201 |
2020-12-21 23:55 |
| [#212] 個鑊幾靚，又唔黐底。。。 https://www.continuefifty.com/products/yoshikawa-pan https://www.mij.hk/products/%E9%84%89%E6%8A%80-%E6%9C%A8%E6%9F%84%E9%90%B5%E7%82%92%E9%91%8A-28cm https://www.zakka-store.com/yoshikawa-%E5%90%89%E5%B7%9D 最後修改時間: 2020-12-22 00:28:38 |
0925 正式會員 219.xxx.xxx.243 |
2020-12-22 00:19 |
| [#213] 個鑊幾靚，又唔黐底。。。 https://www.razorsharp.com.sg/yoshikawa-cook-pal.html We have successfully developed supreme rust-resistant and anti-caking steel woks and frying pans. Oil soaks smoothly into our woks and frying pans letting you cook with greater ease. Most steel woks and frying pans suffer from rusting and caking but our products overcome these problems as they have been optimised with a high heat treatment which keeps them free from rust and gives them lifetime protection.  http://www.yoshikawa-group.co.jp/t/kitchen/t_products/cook-pal_ren.htm 最後修改時間: 2020-12-22 00:54:07 |
0925 正式會員 219.xxx.xxx.243 |
2020-12-22 00:43 |
| [#214] 個鑊幾靚，又唔黐底。。。 https://www.debuyer.com/en/poele-a-frire-force-blue-1396.html Frying pan ideal for searing, browning meat, fish, vegetables, eggs.. Lyonnaise skirt enables food to easily slide onto a plate. Utensil from the Force Blue range iron blued through a surface thermal treatment: temporary protection against oxidation; no coating. Heats up quickly, uniform diffusion of heat, enables the Maillard reaction. Natural non-stick properties: gradual seasoning of the pan. Riveted iron handle: unbreakable. French-style curvature: easy handling and ergonomic grip. Tip: preheat using a little fat. Season when first used. Care: deglaze, rinse with warm water, dry and oil lightly. Store in a dry place. https://www.accesswine.hk/products/de-buyer-blue-steel-country-frypan  最後修改時間: 2020-12-22 02:11:13 |
0925 正式會員 219.xxx.xxx.243 |
2020-12-22 01:54 |
| [#215] 個鑊幾靚，又唔黐底。。。 https://www.accesswine.hk/products/de-buyer-mineral-b-china-wok  最後修改時間: 2020-12-22 02:16:08 |
0925 正式會員 219.xxx.xxx.243 |
2020-12-22 02:12 |
| [#216] 個鑊幾靚，又唔黐底。。。 尼個網幾好，第一次見。 但唔建議買#214 尼種鍋，個柄會頂住大部份蓋冚唔到，除非你慣唔用蓋。 所以後來出咗#215 #尼種柄，就少啲問題。 |
Joeyd 正式會員 138.xxx.xxx.91 |
2020-12-22 05:37 |
| [#217] 個鑊幾靚，又唔黐底。。。 個柄會頂住大部份蓋冚唔到 ?????????    最後修改時間: 2020-12-22 12:34:12 |
0925 正式會員 1.xxx.xxx.27 |
2020-12-22 12:31 |
| [#218] 個鑊幾靚，又唔黐底。。。 【美国移民体检数据库】中国移民体内水银含量，高出纽约人660%！ 导致记忆力下降、语言能力低下、智力低下！ 最後修改時間: 2020-12-22 12:48:15 |
0925 正式會員 1.xxx.xxx.27 |
2020-12-22 12:45 |
| [#219] 個鑊幾靚，又唔黐底。。。 https://www.accesswine.hk/ 香港tel. 係流既，要你用fb聯絡，台灣tel. 廢事試， 台灣公司連中文名都冇又冇地址，勁鬼。 |
Joeyd 正式會員 138.xxx.xxx.91 |
2020-12-22 17:27 |
| [#220] 個鑊幾靚，又唔黐底。。。 #217 個 deBuyer 係5月29 網購的。  如果屋企還未找到理想的主炒鑊/鍋，#215 個 32cm 1.5mm厚2.0kg重的中式深炒鍋(可煎、炒、煮 、炸&蒸普通 size 魚或其它食材)係其中一個選擇，唯一問題係呢個中式平底直徑比較細唔可以(overall 來說)一次煎兩塊牛扒。 最後修改時間: 2020-12-22 17:58:07 |
0925 正式會員 1.xxx.xxx.27 |
2020-12-22 17:44 |
