《厨房必备工具书》400个让厨艺升级、精准做菜的家事技巧

《厨房必备工具书》400个让厨艺升级、精准做菜的家事技巧

        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!


  没有人天生就是料理天才,菜要烧得好还是要多学多练,等到厨神的任督二脉打通了就会激荡出越来越多美味创意。

  所以囉,今天这本厨艺秘笈《厨房里最重要的小事百科:正确洗菜、醃肉、炖汤、蒸蛋、煎鱼,400个让厨艺升级、精准做菜的家事技巧》就是让你功力大增、厨房里必备的一本工具书,总共有400个料理家事技巧耶,看完才发现好多知识还不晓得,所以马上将它列入睡前床边的焦点读物之一。

       

  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。

         
  400个精华的料理技巧,作者很有系统的依照下厨前、中、后做了详细整理,里头还有近700张图片辅助资讯吸收,对全家人来说都是非常实用的一本超强工具。

  内容分类特色如下

  【下厨前──】 不是所有食物都适合放到冰箱保存?有些食物放到冰箱反而容易变质? 洋葱竟有雌雄之分,如何判断?两种口感风味有何不同? 聪明买菜的小撇步,从踏入市场前,就要思考的关键小事是什么? 各种食材怎么挑?才能买到新鲜好货?

  【下厨时──】 不是所有贝类都可以用清水吐沙?何时用清水?何时用盐水? 昆布表面的白色粉末不能用水洗掉?为什么? 炸物面糊里使用的水的温度,是决定酥脆口感的关键?该用温水还是冰水? 干掉的长棍面包,可以再变回湿润口感?放久的吐司,可以变得跟新吐司一样又松又软? 只要加入几滴__,就能煮出不破皮的水饺?

  【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。

        
  下厨时处理各种食材往往是下锅前最费心的工作,到底该怎么整理食材、不同食材料理该注意的美味小撇步、不能一起吃的食材有哪些、煮食时遇到状况该怎么办、便当制作的技巧......等等,占了很大篇幅都在叙述处理过程,而且好多都附图和照片解说,简明易懂,看起来很舒服。

  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。

        
  下厨后除非你家有专人负责清洁善后,否则当然要清洗整理一番、注意如何收纳等等。

  把餐具和环境都打理洁净、维持良好,这样在家用餐才会卫生又舒服,所以别小看这些。

  想参考总共有哪400个料理技巧可点我,会更清楚喔。

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