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2 Item(s)

  • Friday, February 10, 2017 8:08:07 PM Asia/Hong_Kong 1794 Posted in Product Application By I Love Kitchen
    唔係專業廚師又好少煮飯,切蒜頭可能已經係你的敵人了。筆者炒菜會落大量蒜蓉,相信各人對蒜頭的切法都各有喜好,而不同切法的蒜頭也提供不同的味道。 蒜的氣味會於細胞壁打開後才能夠釋放並產生蒜素。蒜瓣切得越細,所釋放的蒜素、味道及氣味越多。烹調亦會影響蒜味。越生的蒜,味道越濃。過份加熱會破壞酵素並停止產生新的味道甚至變苦 。 Chopping garlic maybe a very time consuming job for new cook. Garlic is capable of delivering a range of flavors depending on how you prep and cook it. Garlic’s flavor emerges only after it cell walls are ruptured, triggering the creation of a compound called allicin. The more a clove is broken down, the more allicin, flavor and aroma are produced. Cooking also affects flavor intensity. Garlic’s flavor is sharpest when raw, its enzymes are destroyed and no new flavor can produce if over cooked.Read More
  • Monday, January 23, 2017 10:26:40 AM Asia/Hong_Kong 2 Posted in Product Application By I Love Kitchen
    一年一度的農曆年快到了,我們都喜歡趁著新的一年來臨之時,表達對人的祝福和感恩。無論您想煮少份量給自己一家四口,還是親戚朋友一家一底,也可以找到不同的工具配合你的需要。 Chinese New Year is coming, it is time for us to present our blessing and thankfulness. There are different tools for your option to cook for a small family or a group of families.Read More

2 Item(s)

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