somewhereintime

彈牙 聽講係因為加左水楊酸
好似呢度唔俾用
咁點整到弹牙呢?
sheep 發表於 2009-3-27 14:27

The Taiwanese has something called bouncing powder, works well with most meatballs and fish balls, even vegetarian fish balls;  others use borax as for crystal shrimps

peter236

The Taiwanese has something called bouncing powder, works well with most meatballs and fish balls, even vegetarian fish balls;  others use borax as for crystal shrimps
somewhereintime 發表於 2009-3-27 15:47

People don't use that for shrimps. They use cold water to do that trick.

somewhereintime

People don't use that for shrimps. They use cold water to do that trick.
peter236 發表於 2009-3-27 15:13

Borax is banned for food manufacturing in Canada, but believe me, hundreds of Chinese restaurants still using it because it is cheap. The alternative  is to user lye water which is allowed.  It is not soaking in cold water to make shrimps crispy, it is to dry them thoroughly before cooking, i.e. with table cloth. I have seen more commercial kitchens than you can imagine. And lot of scenes  you wish never happened.

sheep

People don't use that for shrimps. They use cold water to do that trick.
peter236 發表於 2009-3-27 16:13

Peter, you only eat puff and pizza from Abdereen

華美子

至愛麗都既沙爹牛米同奶茶。

ricrick

老公昨日係麗晶廣場Ｋｉｎｇｓｐａｒｋ買左個焗肉醬意粉外買，嘩！好好味，齒甲留香，食到停吾到．連老爺兩個鍾後入廚房都問食過咩甘香．

呢個肉醬意粉暫時榮昇近期本人茶餐廳最愛美食，大家有無其他至愛美食推介？ ...
Yui 發表於 2009-3-26 14:46

richmond kingspark d 焗野要等成半個鐘，都吾知搞乜

rockypath

26# ricrick


It needs to heat up the oven..... You probably were the only one order baked dishes.

sheep

I guess it is because there are many baked order and the oven is too small to handle.
Long queue.

somewhereintime

I guess it is because there are many baked order and the oven is too small to handle.
Long queue.
sheep 發表於 2009-3-28 16:38

-Most restaurants do not use the large oven for" Flash-baked" dishes like French Onion Soup, Spaghetti Meatsauce, Portuguese Chicken etc. They place the hot dishes under "Salamander" or" Broiler"  to brown the top only, so it is possible to shoot out 60-80 "Baked" order in 1 hour, since you do not have to bend down and open the oven door  from time to time. But the tradition European dishes like Osso Buco, Prime Ribs etc need to be roasted/braised for hours .

sheep

Earl Grey, is it good to go with cream or milk?