让洋葱焦糖化的秘诀是什么?p .雷石东
耐心。耐心和警惕。你还需要热量。所有化学反应都需要热量。你需要热量来冲破细胞壁，释放细胞内的液体。在美拉德反应(Maillard reaction)的作用下，你需要加热使糖、蛋白质和其他化合物重新组合成更美味的深色风味和芳香。你需要热量来蒸发液体。你需要热量来把白糖分解成更小、更甜的糖分子。但一旦这些洋葱片进入热锅，它们很快就会变成烧焦的碎片。所以，试试这个方法。 Take four large onions. Trim, peel and slice in half lengthwise. Cut into very fine lengthwise slices. Take a large heavy-based pan and place over medium-high heat. Sprinkle over a tablespoon of sugar. This speeds the caramelisation process. When it has turned to liquid, add the onions. Use a flat wooden spatula and toss the onion through the caramel. Add a large teaspoon of salt. The salt draws liquid from the onion and speeds the evaporation. Keep moving the onions around. The Maillard reaction will cause a build-up of darker material on the bottom of the pan. Stirring will stop the onions from catching and then burning. Deglaze this build-up with a little water – a few tablespoons plus a little elbow grease. Repeat as necessary. Depending on the onions, your pot, and your heat source, the process from raw onions to beautiful brown, gooey sweet onions will take about 25 minutes. I love to add a bay leaf to the pot for a deeper flavour if suitable. Take your time and be vigilant; experiment with your pot and stove, and remember that the amount of water in onions will differ from variety to variety, from season to season.
如果食谱上有白鱼，我应该用什么种类?p·汉弗莱斯
白鱼是北半球的一个术语，指的是鳕鱼、黑线鳕、黑线鳕、鳕鱼以及其他一般生活在海底或海床附近的鱼类。它们被称为白鱼，因为它们的肉颜色苍白。这与肌肉颜色较深的鱼相反，如金枪鱼和鲭鱼。这些是远洋鱼类，生活在水柱中，有红色或粉红色的肉，并充满了油-高达30%的油在他们的肉。白鱼除了肝脏外，身体里几乎没有油。没有油意味着白鱼可以腌制、晒干、保存而不会发臭。想想咸鳕鱼或熏鳕鱼吧。它们的味道也比较温和。悉尼鱼市建议选择口味清淡的鱼，如蓝眼鲹鱼、菱鱼、珊瑚鳟鱼、鲯鳅和红帝鱼。如果你做的菜中鱼要被剁碎或捣碎，比如鱼饼，确保你买的是无骨产品。 If you're concerned about sustainability, look for the Marine Stewardship Council (MSC) logo, a white fish on a light blue background. Coles and Aldi follow MSC guidelines. Melbourne readers can consider The Fish Shoppe (Collingwood and South Melbourne Market), which stocks only MSC-certified fish.
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