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烧烤的圣经

烧烤的圣经

          
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About the Book

烧烤是在烤架或明火上用直接热源烹饪东西,盖子打开。在这个过程中几乎没有烟雾,它用于在中高温到高温下烹饪得很好的东西。

烧烤是在盖子关闭的情况下进行的,通常是间接加热,通常包括吸烟作为烹饪方法的一部分。它用于较大的切口和关节,受益于较长的烹饪时间,并且可以处理烟雾的味道。


烧烤技巧


A. 烹饪牛排时,使用高温直接加热。这意味着中等牛排的烹饪时间在 9 到 12 分钟之间。

B. 对于汉堡,使用中到高温,直接加热。这意味着中等汉堡需要 8 到 10 分钟。

C. 对于猪肉,使用,直接加热。这意味着厚切猪排将在大约 12 分钟内完成。

D. 对于鸡肉,使用间接加热。当然,这是一个更长的烹饪时间,但它可以确保鸡肉煮透,并防止它变干。这意味着鸡胸肉将在大约 20-25 分钟内完成。

E. 如果涂抹酱汁,请使用中火并等到烹饪的最后 5 分钟。酱汁可以有很多糖,糖会燃烧。

F. 对于香肠,使用间接加热。因为香肠的脂肪含量较高,所以确保它在完全烹饪时不会燃烧/烧焦很重要。这意味着香肠将在大约 25 分钟内完成。

G. 对于鱼,使用高温直接加热。这意味着一条鲑鱼鱼片将在大约 10 分钟内完成。

H. 不要刺破你的肉。相信温度和烹饪时间。

I. 不要把你的肉压在炉排上。这促进了爆发。爆发是危险的。它们还会导致食物燃烧。

J. 对于蔬菜,涂上油,经常转动,避免过度炭化。


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Product Details
  • ISBN-13: 9781837621736
  • Publisher: H & S.W.T. Studios
  • Binding: Paperback
  • Language: Chinese
  • Returnable: N
  • Weight: 362 gr
  • ISBN-10: 183762173X
  • Publisher Date: 08 Aug 2022
  • Height: 229 mm
  • No of Pages: 266
  • Spine Width: 14 mm
  • Width: 152 mm


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