As mentioned, the ex Michelin 1 🌟 real Head Chef Ivan Chan from Intercontinental Hotel's Steakhouse 洲際扒房 is now over at【Prohibition Grill, Ocean Park Marriott Hotel 海洋公園萬豪酒店, Hong Kong 🇭🇰】
I forgot whether this was my 3rd or 4th visit, but this time the intensity of the Dry Aged Beef flavor was real. 52Oz USDA Prime graded Rib Eye was $1988, I liked the Rib Cap part of this piece tonight the most, which had intense meat & marbling flavor & a more bounciful texture. Same goes at sister HK restaurant Michelin 1 🌟 @beefbar_hk from Monaco.
Instead of the funkiness from just the fat protective layers or the bones only, this time I can really taste the Dry Aged meat blue cheese like umami, slightly lactic acid flavors. The Menu says its only 28 Days Dry Aged, but somehow I felt it tasted like it was closer to 40 Days range to my palate. (I mean proper Dry Aging time scales. Coz in HK, a lot of Dry Aged beef have little effect somewhat. Might as well save the electricity to mine more Bitcoins for profit 🥇. But not here!)
The other items I was looking forward to was the Lamb, which looked great, but it turned out the Ibérico Porkchop was the other highlight instead!
Personally I think the Mac n Cheese 🧀 was a little less convincing 🤔. It needs more bechamel, more cheese impact, more gratinated aroma, etc!
__
同時也有2部Youtube影片,追蹤數超過43萬的網紅かじがや電器店,也在其Youtube影片中提到,↓チャンネル登録よろしくお願いします! https://www.youtube.com/c/kajigaya/?sub_confirmation=1 0:00 概要 0:16 1.Pro Display XDR Nano-textureガラス+VESAマウントアダプタ 2:02 2.Ember T...
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scales texture 在 Glenda Chong Facebook 的最佳貼文
My very first & new favourite fish... Meet the Empurau fish or "the unforgettable" fish (忘不了).
This fish is prized for its rich, delicate flesh and firm texture. Empurau get their unique taste from a diet of special fruit that falls from trees into the rivers. This fish is indigenous to Sarawak in Malaysia.
So why the name "unforgettable"?
It's quite expensive & it tastes exquisite. The flesh tastes more like meat than fish plus it's sweet. Even its scales are cooked to salty crisps.
Quite #unforgettable indeed!
scales texture 在 かじがや電器店 Youtube 的最佳貼文
↓チャンネル登録よろしくお願いします!
https://www.youtube.com/c/kajigaya/?sub_confirmation=1
0:00 概要
0:16 1.Pro Display XDR Nano-textureガラス+VESAマウントアダプタ
2:02 2.Ember Temperature Control Travel Mug 2(355ml)
3:43 3.Satechi USB-C Apple Watch充電ドッグ
4:33 4.NAS Synology DS918+
5:14 5.CASIO プレミアム電卓S100
6:07 6.Logicool 4K Pro Magnetic Webcam for Pro Display XDR
7:33 7.Ember 10 oz.Temperature Control Mug 2
8:16 8.Panasonic 衣類スチーマー NI-FS760-C
9:18 9.Withings Body Cardio Wi-Fi Smart Scales with Body Composition and Heart Rate
11:09 10.アールケ カーボネーターⅡ
今回は、2020年上半期+1月 買って良かったもの10選を紹介します!
※この動画の内容は公開時点の情報を基にしています。
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超絶便利なiPhoneテクニックが詰まった書籍
好評発売中!
『iPhone芸人かじがや卓哉の超スゴいiPhone』
http://www.amazon.co.jp/dp/4295008087/
詳細なネット販売はこちらから!
https://book.impress.co.jp/books/1119101105
今度はAndroid!最新スマホを活用する115のワザとコツの書籍
好評発売中!
『iPhone芸人 かじがや卓哉の 今度はスゴいスマホ』
https://www.amazon.co.jp/dp/4295007293/
試し読みはこちら!
https://book.impress.co.jp/books/1119101020
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までお願いします。
※世界への発信の為、字幕作成ご協力のお願いPlease help me with the subtitling※
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scales texture 在 Ytower Cooking channel Youtube 的最佳貼文
乾煎魚Dry-Fried Fish
重點祕訣:熱鍋冷油,不易沾鍋
可使油形成隔膜,隔離鍋面和食材,達到不沾效果
Important tip: Heating the cold oil in the hot wok allows it to form a stick-resistant layer between the pan surface and the food, achieving a non-stick effect.
材料:
黃魚 1尾
沙拉油 2大匙
Ingredients:
1 Yellow croaker fish
Cooking oil 2 tablespoons
調味料:
鹽 1茶匙
Seasoning:
Salt 1 teaspoon
作法:
1. 黃魚洗淨瀝乾,用紙巾擦乾水分。
2. 熱鍋關小火,倒入冷油,再將作法1的魚放入鍋。
3. 以小火煎約4分鐘至酥脆後翻面再煎。
4. 再煎約4分鐘,至兩面金黃酥脆即可起鍋。
Preparation Method:
1. Wash and drain the fish, dry off the water with paper towels.
2. Place a wok over low heat and pour in the cold oil, then place the fish from step 1 into the wok.
3. Fry over low heat for 4 minutes until it is crispy then gently turn it over.
4. Fry it for another 4 minutes until both sides are golden and crisp.
乾煎虱目魚Dry-Fried Milkfish
重點祕訣:魚身擦乾、抹鹽醃漬,不易沾鍋
抹鹽讓魚表面脫水,容易定型
Important tip : Wipe the fish dry and rub it with salt all around to cure it, it will help with it not sticking to the pan. Rubbing the fish with salt dehydrates the surface of the fish, helping to set its shape.
材料:
虱目魚肚 1片
沙拉油 1大匙
Ingredients:
1 Milkfish belly fillet
Cooking oil 1 tablespoon
調味料:
鹽 1茶匙
Seasoning:
Salt 1 teaspoon
作法:
1.魚洗淨瀝乾,用紙巾吸乾水分,再撒上鹽抹勻。
2.熱鍋,倒入沙拉油,將魚皮面先下鍋煎。
3.以小火煎約4分鐘至酥脆後翻面再煎。
4.再煎約4分鐘至兩面金黃酥脆即可起鍋。
Preparation Method:
1. Wash and drain the fish. Dry off water with paper towels, sprinkle with salt and spread it around evenly on the fish.
2. Heat up a wok and pour in the cooking oil. Fry the skin side first.
3. Fry for 4 minutes until crisp and then turn it over to fry the other side
4. Fry it for another 4 minutes until golden and crispy on both sides then serve.
麥年鱈魚Codfish Meuniere
重點祕訣:表面沾粉,不黏鍋且口感酥脆
可避免魚皮直接接觸鍋面,魚皮不易破
Important tip: Coating the surface with flour will prevent the fish from sticking to the wok and gives it a crisp texture. It also prevents letting the skin come into direct contact with the wok so the skin would not break apart easily.
材料:
鱈魚 1片(約300公克)
低筋麵粉 2大匙
沙拉油 2大匙
Ingredients:
1 Codfish fillet (about 300 grams)
Cake flour 2 tablespoons
Cooking oil 2 tablespoons
調味料:
鹽 1/4茶匙
黑胡椒粉 1/4茶匙
Seasoning:
Salt 1/4 teaspoon
Black pepper 1/4 teaspoon
作法:
1. 將鱈魚片的鱗片刮除後洗淨瀝乾。
2. 將調味料均勻地抹在兩面上,醃漬約1分鐘。
3. 醃好的鱈魚兩面都沾上麵粉。
4. 熱鍋,倒入沙拉油,將鱈魚放入鍋中,以小火煎至兩面金黃色後裝盤即可。
Preparation Method:
1. After removing the fish scales, wash the codfish and let drain.
2. Evenly apply the seasoning to both sides and let marinate for about 1 minute.
3. Coat the marinated cod with flour on both sides.
4. Heat up a wok and pour in the cooking oil. Put the codfish into the wok over low heat and fry until golden brown on both sides then put on a plate to serve.
檸汁煎鮭魚
Sauteed Salmon with Lemon Juice
重點祕訣:鍋中撒鹽,魚再入鍋不沾黏
鹽可隔離魚片與鍋面,不易沾鍋
Important tip: Sprinkling salt into the wok then putting in the fish will prevent sticking as salt separates the fish and the wok surface.
材料:
鮭魚 1片(約300公克)
檸檬 1顆
沙拉油 2大匙
Ingredients:
1 Salmon fillet (about 300 grams)
1 Lemon
Cooking oil 2 tablespoons
調味料:
鹽 1/2茶匙
Seasoning:
Salt 1/2 teaspoon
作法:
1. 將鮭魚的鱗片刮除後洗淨擦乾。
2. 鮭魚洗淨,用紙巾吸乾水分。
3. 熱鍋,倒入沙拉油,將1/2茶匙鹽撒入鍋中。
4. 將魚放入鍋中,以小火煎約3分鐘至酥脆後翻面再煎。
5. 再煎約3分鐘兩面金黃酥脆即可起鍋,擠上檸檬汁即可。
Preparation Method:
1. Scrape off the scales from the salmon then wash and wipe dry.
2. Use paper towels to dry off the cleaned salmon.
3. Heat up a wok, pour in the cooking oil then sprinkle 1/2 teaspoon of salt into the wok.
4. Place the fish into the wok over low heat and fry for about 3 minutes until crisp then turn it over and fry again.
5. Fry it for about 3 minutes until it is golden and crispy on both sides then squeeze lemon juice into the wok and that's it.
-
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