目前分類：技巧 - Technique (12)
- Sep 23 Sat 2023 21:39
其他篇｜蔘、蔘、蔘、蔘、蔘 (附影片 Eng Sub) - Ginseng, ginseng, ginseng, ginseng, ginseng
- Sep 16 Fri 2022 16:45
技巧篇｜牛扒的迷思 室溫牛扒 vs 非室溫牛扒 (附影片 Eng Sub) - About Steak Room Temp Steak vs Non Room Temp Steak
- Apr 20 Wed 2022 22:58
開箱篇｜Anova Oven 開箱 和 如何設定 (附影片 Eng Sub) - Unboxing Anova Oven
- Oct 15 Fri 2021 18:39
技巧篇｜栗子中伏! 又說易脫皮? 是方法錯誤嗎? 說說栗子 (附影片 Eng Sub) - Talk about Chestnut Why different to peel off!
- Oct 25 Sun 2020 23:37
技巧篇｜手工意大利麵 (附影片 Eng Sub)– Homemade Pasta
- Oct 18 Sun 2020 02:56
技巧篇｜如何選擇合適自己的爐具 (附影片Eng Sub) – How to choosing a suitable cookware for yourself
- Sep 20 Sun 2020 22:07
技巧篇｜自制煉豬油 加媽媽的豬油撈飯 (附影片 Eng Sub) - How to make Lard and Lard Rice at home
- Sep 19 Sat 2020 22:08
技巧篇｜如何開新鑊加保養 (附影片 Eng Sub) – How to Season the Cast Iron wok and Maintenance at home
- May 29 Fri 2020 17:15
技巧｜如何去切割成法式羊架 - How to French Cut Lamb Rack(Eng Sub)
- May 18 Mon 2020 13:39
技巧篇｜如何煉鴨油 - How to refine Duck Fat (Eng Sub)
- May 11 Mon 2020 16:54
技巧篇｜如何拆解全鴨 - How to Debone Duck (Eng Sub)
- Apr 27 Mon 2020 13:06
技巧篇｜如何切割扁魚 – How to Debone Flatfish (Eng Sub)
