迦胺洋葱的秘诀是什么？P. Redstone.
耐心。耐心和警惕。你也需要热量。热量以获得所有化学反应。您需要热量突发细胞壁并释放细胞内的液体。您需要热量以使糖和蛋白质和其他化合物重新组合成更美味的较深的味道和香气，在称为美丽的反应中。你需要热量蒸发液体。你需要热量来分解白糖 - 我们将来到较小，更甜的糖分子。但是，一旦那些小洋葱击中了热的平底锅，他们就有倾向于变得非常迅速进入令人讨厌的碎片碎片。所以，尝试这种方法。 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
白鱼或“白鲑”，是北半球术语，是指鳕鱼，大港，鳕鱼和鳕鱼，以及在海底或附近发现的鱼类。由于肉体的苍白颜色，它们被称为白鲑。这反对钓鱼较深的彩色肌肉，如金枪鱼和鲭鱼。这些是骨质鱼，生活在水柱中，有红色或粉红色的肉体，并用油填充，肉体中最多30％的油。白鲑在他们的身体里有很少的油，除了他们的肝脏。这种没有油意味着白色鱼可以盐，干燥并保存而不会变得腐臭。思考巴卡罗或烟熏鳕鱼。他们也有一个更温和的味道。悉尼鱼市场建议选择温和味的鱼，如蓝眼特雷瓦拉，凌，珊瑚鳟鱼，马希马里和红色皇帝。如果您正在烹饪鱼类切碎或捣碎的菜肴，例如鱼饼，请确保您购买无骨产品。 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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