唔識煲湯唔緊要,肯學就得啦👍🏻😋
#煲個湯唔駛咁擔心苦惱既
#飲湯趕走bluemonday
究竟煲湯應用甚麼煲?
經常有人問煲湯宜用甚麼鍋具,又有傳聞以金屬煲煲湯會釋出化學物,飲得多會影響健康?傳統來說,煲湯以質地細膩的砂鍋為佳,但現時不少人家中都已轉用電磁爐,未可使用砂鍋,因此不妨選用質量好的鑄鐵陶瓷面鍋具,不但保溫能力高,鎖水功效亦一流,能煲煮或燉煮出原汁原味的湯水。其次不銹鋼鍋也是不錯的選擇。
砂鍋(瓦煲)﹣宜作慢水烹煮,湯水鮮甜,但宜購買質料上乘的。
陶瓷裡鑄鐵鍋﹣保溫及鎖水功效高,可保存湯材的原汁原味,煲煮需時較短。
不銹鋼鍋﹣容量大,但煮出的湯水較清淡。
What type of pot is best for making soup?
People often ask what pot they should use to make soup, and there are reports that metallic pots may release chemicals and affect your health if you frequent use those to make soup? Traditionally speaking, the best pot for soup is the one made with the finest ingredient which is casserole. But a lot of people nowadays use induction cooktops and casseroles will not work with those. In that case, try to use high quality cast iron pots with an enamel finish. They have great heat insulation and can lock in the flavor to make great tasting soup. Stainless steel is also a decent choice for pots.
Casseroles- suitable for slow cooking to keep soup fresh and tasty, but be sure to buy those made with high quality materials.
Cast iron pots with enamel finish- great heat insulation and ability to lock in flavors. Helps to keep the original flavor of ingredients and cooking time is shorter.
Stainless steel- larger capacity but soup may be more bland in taste.
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同時也有1部Youtube影片,追蹤數超過304萬的網紅MosoGourmet 妄想グルメ,也在其Youtube影片中提到,This is the pudding we've been making for my family who loves pudding. MUJI's enameled storage containers are fire-retardant, so I like the fact that ...
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best enamel pot 在 MosoGourmet 妄想グルメ Youtube 的最讚貼文
This is the pudding we've been making for my family who loves pudding. MUJI's enameled storage containers are fire-retardant, so I like the fact that I can make caramel directly in the containers. I made this pudding again. It's the kind of pudding that runs out quickly.
*This is a recipe* (MUJI enamelware storage container, large, approx. 19 x 23.5 x 7.5 cm)
Make caramel
1. Put 15g of granulated sugar and 40g of water in an enamel storage container.
2. Put on medium heat.
3. When you have the caramel you like, remove it from the heat.
4. Let it cool and let the caramel harden.
Make pudding liquid
5. Put 425g of milk and 75g of granulated sugar in a small pan and heat over medium heat.
6. When the granulated sugar has melted, remove it from the heat.
7. Melt 5 whole eggs and 1 yolk without whipping.
8. Add (6) and mix. If the milk is hot, let it cool before adding it.
9. Add 6 drops of vanilla oil and mix.
10. While filtering (9), put it in (4).
11. Cover with aluminum foil. Shrink the aluminum foil firmly along the edge of the storage container so that the hot water in the water bath does not enter the pudding.
12. Spread a cloth on the pot and put (11) on it.
13. Pour boiling water so that the container is soaked about 2/3.
14. Cover and heat on the lowest heat of the stove for 37 minutes.
15. After heating, leave it for 10 minutes.
16. Take it out, and when the heat is removed, cool it in the refrigerator overnight.
17. Done.
It's best to scoop up and eat as it is!
プリン好きな家族のために我が家で最近良く作っているプリンです。無印良品のホーロー保存容器は直火OKなので、容器で直接カラメルを作れるところが手軽で気に入ってます。また作っちゃったよ。でもすぐなくなっちゃうプリンです。
*レシピ*(無印良品 ホーロー保存容器 深型・大 約19×23.5×7.5センチ)
カラメルを作ります
1.ホーロー保存容器にグラニュー糖 15g、水 40gを入れる。
2.中火にかける。
3.お好みのカラメルになったら火から下ろす。
4.そのまま冷まし、カラメルを固めておく。
プリン液作ります
5.小鍋に牛乳 425gとグラニュー糖 75gを入れ中火にかける。
6.グラニュー糖が溶けたら火から下ろす。
7.全卵 5個と卵黄 1個を泡立てないように溶く。
8.6を加え混ぜる。牛乳が熱い時は冷めてから入れてください。
9.バニラオイル 6滴加え混ぜる。
10.9を濾しながら4に入れる。
11.アルミ箔で蓋をする。湯煎のお湯がプリン入らないように保存容器のフチに沿ってアルミ箔をしっかり縮める。
12.鍋に布巾を敷き11をのせる。
13.沸騰したお湯を容器が2/3程度浸かるように注ぐ。
14.蓋をしコンロの一番弱火にかけ、37分加熱。
15.加熱が終わったら、そのまま10分放置する。
16.取り出し、粗熱が取れたら冷蔵庫で一晩ほどしっかり冷やす。
17.でけた。
このまま すくって食べるのがBest!
#pudding #recipe #howtomake #プリンの作り方 #無印良品 #液体とニオイが漏れない #バルブ付き密閉ホーロー保存容器