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Thursday, 7 February 2013

格仔紋牛扒




煎牛扒看似簡單,但煎起上黎都好考功夫



自從christmas買咗個LC grill pan之後, 都試過3次煎牛扒



第一次完全唔識控制, 煎唔到格仔紋



第二次識得燒熱啲個grill pan, 一開始煎得太生,但係再煎耐啲就變咗well done



第三次就最成功(唔好都唔會post上黎啦)



除咗有深深既格仔紋外, 由於縮短咗煎既時間, 成功鎖住肉汁



不過今次都有八成熟, 下次要再控制得好啲先得








之後同老公講出去食好啲既steak閒閒地都要$30 (hkd$240)



只要我煎4-5次咁就回本啦, 之後嗰啲就有賺



所以個grill pan絕對係買得啱既




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4 comments:

  1. katie7 February 2013 at 15:57

    煎得好靚呀 !!
    [版主回覆02/08/2013 07:38:07]仲好好味

    ReplyDelete
  2. 愛廚7 February 2013 at 20:31

    建議用grill pan用厚身牛扒唔好薄身
    控制容易得多
    [版主回覆02/08/2013 07:37:36]Thank you!! 我會試吓

    ReplyDelete
  3. Ka16 February 2013 at 04:14

    個Pan真係值架。你做的比我漂亮多了，我的格紋不明顯。
    [版主回覆02/18/2013 07:32:48]可能個Pan唔夠熱??

    ReplyDelete
  4. Helen18 February 2013 at 23:37

    見你煎得咁靚,都想買番個坑紋煎pan, 但係我唔食牛肉, 係唔係就無用途呢 ?
    [版主回覆02/19/2013 07:22:33]我用過佢煎雞扒, 蝦, 帶子, 其實你可以用佢做BBQ嫁

    ReplyDelete

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