- #218 [0925], 20-12-22 12:45
- #217 [0925], 20-12-22 12:31個柄會頂住大部份蓋冚唔到
?????????
最後修改時間: 2020-12-22 12:34:12 - #216 [Joeyd], 20-12-22 05:37尼個網幾好,第一次見。
但唔建議買#214 尼種鍋,個柄會頂住大部份蓋冚唔到,除非你慣唔用蓋。
所以後來出咗#215 #尼種柄,就少啲問題。 -
- #215 [0925], 20-12-22 02:12
- #214 [0925], 20-12-22 01:54https://www.debuyer.com/en/poele-a-frire-force-blue-1396.html
Frying pan ideal for searing, browning meat, fish, vegetables, eggs..
Lyonnaise skirt enables food to easily slide onto a plate.
Utensil from the Force Blue range iron blued through a surface thermal treatment: temporary protection against oxidation; no coating.
Heats up quickly, uniform diffusion of heat, enables the Maillard reaction.
Natural non-stick properties: gradual seasoning of the pan.
Riveted iron handle: unbreakable.
French-style curvature: easy handling and ergonomic grip.
Tip: preheat using a little fat.
Season when first used.
Care: deglaze, rinse with warm water, dry and oil lightly. Store in a dry place.
https://www.accesswine.hk/products/de-buyer-blue-steel-country-frypan
最後修改時間: 2020-12-22 02:11:13 - #213 [0925], 20-12-22 00:43https://www.razorsharp.com.sg/yoshikawa-cook-pal.html
We have successfully developed supreme rust-resistant and anti-caking steel woks and frying pans.
Oil soaks smoothly into our woks and frying pans letting you cook with greater ease.
Most steel woks and frying pans suffer from rusting and caking but our products overcome these problems as they have been optimised with a high heat treatment which keeps them free from rust and gives them lifetime protection.
http://www.yoshikawa-group.co.jp/t/kitchen/t_products/cook-pal_ren.htm
最後修改時間: 2020-12-22 00:54:07 - #212 [0925], 20-12-22 00:19
- #211 [shektau6], 20-12-21 23:55#208 I used something similar and it's pretty good.
Your price is cheap at costco! Amazon ca is about $200+ CAD
https://www.amazon.ca/Yoshikawa-89911-6-Black-Steel-Fry/dp/B078WRN1QQ
最後修改時間: 2020-12-21 23:57:18 - #210 [0925], 20-12-21 22:31https://www.debuyer.com/en/content/24-iron-cookware
Is it possible to cook without fat? What type of oil should I use?
Cooking with or without fat depends on your liking, but the seasoning will be effective after having cooked pieces of red meat 10 times. Once the pan is seasoned, it has natural non-stick properties that enable you to cook with very little fat (simply add some oil or butter).
To season your iron pan or to cook food, you should use food cooking oil that can stand temperatures up to 180°C.
Why does meat stick to the pan during the cooking?
During the cooking, foods stick to the pan before coming off easily. This is the cauterizing and caramelization phase that enables meat to remain tender and juicy by keeping its water inside. Therefore, as long as this cauterizing phase is still going on (as long as meat doesn’t show a browned crust), you should not try to turn your piece of meat over. Sealing your piece of meat this way leads to the Maillard reaction (occurring at about 140°C) that reveals all the flavours of food. Once it is well sealed, meat will come off the pan easily.
https://en.wikipedia.org/wiki/Maillard_reaction
The Maillard reaction (/maɪˈjɑːr/ my-YAR; French: [majaʁ]) is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Seared steaks, fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, and many other foods undergo this reaction. It is named after French chemist Louis Camille Maillard, who first described it in 1912 while attempting to reproduce biological protein synthesis.[1][2] The reaction is a form of non-enzymatic browning which typically proceeds rapidly from around 140 to 165 °C (280 to 330 °F). Many recipes call for an oven temperature high enough to ensure that a Maillard reaction occurs.[3] At higher temperatures, caramelization (the browning of sugars, a distinct process) and subsequently pyrolysis (final breakdown leading to burning) become more pronounced.
The reactive carbonyl group of the sugar reacts with the nucleophilic amino group of the amino acid and forms a complex mixture of poorly characterized molecules responsible for a range of aromas and flavors. This process is accelerated in an alkaline environment (e.g., lye applied to darken pretzels; see lye roll), as the amino groups (RNH3+ → RNH2) are deprotonated, and hence have an increased nucleophilicity. This reaction is the basis for many of the flavoring industry's recipes. At high temperatures, a probable[4] carcinogen called acrylamide can form.[5] This can be discouraged by heating at a lower temperature, adding asparaginase, or injecting carbon dioxide.[4]
In the cooking process, Maillard reactions can produce hundreds of different flavor compounds depending on the chemical constituents in the food, the temperature, the cooking time, and the presence of air. These compounds, in turn, often break down to form yet more flavor compounds. Flavor scientists have used the Maillard reaction over the years to make artificial flavors. - #209 [0925], 20-12-21 21:53https://www.costco.com.au/Kitchen-Laundry-Appliances/Kitchenware/Cookware/Yoshikawa-Go-Gi-Fine-Iron-Heat-Treated-Deep-Skillet-Pan-30cm/p/52288
睇相啲料似 deBuyer mineral B,不過薄啲。
It’s made from 1.6mm thick fine iron
最後修改時間: 2020-12-21 21:53:44 - #208 [ich], 20-12-21 20:10今日Costco見到隻日本熟鐵skillet.港紙$650左右.唔知有冇人用過?
- #207 [0925], 20-12-21 19:33買兩個支架想放 "尖屎忽" 鑊時可以企得穩啲,個鑄鐵架好用啲。
最後修改時間: 2020-12-21 19:33:51 - #206 [0925], 20-12-19 09:12
- #205 [0925], 20-12-18 16:17
- #204 [0925], 20-12-18 16:03
- #203 [0925], 20-12-18 15:52
#202 那隻賣咁貴的可能係假冒貨
- #202 [0925], 20-12-18 02:02
- #201 [0925], 20-12-18 01:14
- #200 [0925], 20-12-17 23:54
- #199 [0925], 20-12-17 23:45https://zh.wikipedia.org/wiki/%E9%93%B8%E9%93%81
鑄鐵(英語:Cast iron)是指含碳量在2%~6.67%的鑄造鐵碳合金的總稱,通常由生鐵、廢鋼、鐵合金等以不同比例配合通過熔煉而成。
主要元素除鐵、碳以外還有矽、錳和少量的磷與硫等元素,是將生鐵(有時有煉鋼生鐵)重新回爐熔化,並加進鐵合金、廢鋼、回爐鐵調整成分而得到的。
一般可分為白口鑄鐵(White cast iron)、灰鑄鐵(Grey cast iron)、球墨鑄鐵(Ductile cast iron)、可鍛鑄鐵(Malleable cast iron)、合金鑄鐵等。其中白口鑄鐵中的碳絕大部分以雪明碳鐵(Fe3C)的形式存在;灰鑄鐵、可鍛鑄鐵、球墨鑄鐵及蠕墨鑄鐵中的碳基本以石墨形式存在,部分存在于波來體中。
白口鑄鐵
白口鑄中的碳絕大部分以雪明碳鐵(Fe3C)的形式存在,斷口呈白亮色,性質脆硬,極少單獨使用。白口鑄鐵是製造可鍛鑄鐵的中間品,表層為白口鑄鐵的冷硬鑄鐵常用作軋輥。
灰鑄鐵
灰鑄鐵,石墨呈片狀,其成本低廉,鑄造性、加工性、減震性及金屬間摩擦性均優良,時至今日仍然是工業中應用最廣泛的鑄鐵類型。但是,由於片狀石墨對基體的嚴重割裂作用,灰鑄鐵強度低、塑性差。
可鍛鑄鐵
可鍛鑄鐵是由一定成分的白口鑄鐵經石墨化退火獲得的,石墨呈團絮狀,塑性比灰鑄鐵高。
球墨鑄鐵
球墨鑄鐵是將白口鑄鐵經過球化和孕育處理後得到的高性能鑄鐵,析出的石墨呈球狀故稱為球墨鑄鐵。球墨鑄鐵的塑性和韌性相對於普通鑄鐵都得到了大幅度提高,故而可以在一些範圍「以鐵代鋼」。
蠕墨鑄鐵
蠕墨鑄鐵中石墨呈蠕蟲狀,頭部較圓、具有比灰鑄鐵強度高,比球墨鑄鐵鑄造性能好、耐熱疲勞性能好的優點。 - 下一頁 (5 of 15)
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【美国移民体检数据库】中国移民体内水银含量,高出纽约人660%! 导致记忆力下降、语言能力低下、智力低下!
最後修改時間: 2020-12-22 12:48:15