曾以为这辈子注定"料理手残",没想到现在不进厨房就全身痒,人生真是不可思议啊!
作者是韩国知名的料理作家龙东姬,她本身拥西江大学化学工程硕士、庆熙大学餐饮管理硕士学位,在报章杂志上连载烹饪文章,既是料理研究家也是食物设计师,同时身为专职译者的她也进行许多日本料理书的翻译。
曾在KBS国际广播电台主持韩式料理单元,将韩国美食介绍给日本观众。目前在大学与文化中心等场所进行料理演讲,并开设以日本人为对象的韩式料理讲座。
【下厨后──】 千万不能用热水洗砧板,为什么?砧板要怎么洗,才能洗得干净又安心? 木制砧板和塑胶砧板的清洁方式不同? 恼人飞舞的小果蝇,利用自制的天然喷液,就能轻松消除? 如何让玻璃杯闪闪发亮?利用某种水果清洁,就能亮丽如新?
下厨前最重要的当然是前置的各种准备,像是怎么挑到新鲜好食材可是再重要不过,还有厨房锅具电器小工具等的基础认知及刀功练习、食材保存、计量单位及烹饪专用语等,甚至连容易混淆难辨的食材也一一列出,对新手来说尤其要认真研读啊。
其中有些知识常煮菜的人或许知道一些却不是很清楚原因,有些则是有错误刻板印象,这些看完之后都会恍然大悟。像是如何醃出好吃的小黄瓜,醃小黄瓜应该没有人不会,但要怎么醃得好吃可就不简单了;或是煮饭水的黄金比例到底是什么?怎么防止生菜出水、如何去除鱼骨、怎么料理出湿润多汁的鸡胸和美味牛排等等,别再纳闷为什么很简单的料理总是别人做的好吃,哎唷,这些可是有技巧的,赶快学起来,变厉害了下次就换你教别人。
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