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馬鈴薯泥問題
[12/02/17(五)14:16 ID:MxyXexng]
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No.1177
(
JPG - 3 KB - 250x166
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看了網路上的教學 大家都是大塊或是整塊馬鈴薯去電鍋蒸熟了再搗碎
第一次有特別切小塊下去蒸 蒸了四次還是沒熟...最後炒炒蛋什麼的就放棄吃掉了
第二次刨成絲下次還是沒熟... 是電鍋的問題還是跟馬鈴薯的頻種有關呢?
( ゚∀゚) <怎麼會呢? 水放的夠多嗎?
(02/20 14:15 iluJteTc)
(´・ω・`) <是原PO 水加得夠多還有換新的水下去 也試過隔水加熱...
(02/20 14:59 XQ61qvTE)
( ゚∀゚) < tasty
(10/19 12:24 LQozkQzw)
無標題
[12/02/17(五)14:17 ID:MxyXexng]
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No.1178
第二次刨成絲下去 抱歉錯字
無標題
[12/02/21(二)23:54 ID:GeCqNO4I]
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No.1180
我猜是品種問題
想請問原PO用的是大顆的台灣馬鈴薯嗎?
台灣本土產馬鈴薯皮厚耐煮,適合燉煮、烹飪前需去皮
進口的馬鈴薯皮較薄容易熟,也能帶皮一起吃
我今天才做一道馬鈴薯料理
用的是Costco買的澳洲白皮馬鈴薯*3、水一杯,用大同電鍋蒸
開關跳起來後再悶個5分鐘,一次就熟透ok囉~~
無標題
[12/02/23(四)10:17 ID:JbWHjVg2]
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No.1186
Hai OP 我的中文不好.... so I use English..
This is the way I make mash potatoes (以下是我做薯泥的方法)
Ingredients
3-4 large russet potatoes
half a stick of butter
half a cup of milk
salt
pepper
1) Use the Russet Burbank potato (用赤褐色的伯班克馬鈴薯 http://en.wikipedia.org/wiki/Russet_Burbank_potato)
2) Cut potato in HALF length wise (so that it is longer than it is wide)
The reason for this is that we will be able to cook it more evenly.
3) Prepare water to boil, and add salt to it.
We want enough water to cover all of the potatoes. Add enough salt (usually about 1 to 2 tablespoons) so that you can taste the salt.
We want to cook the potatoes in salted water.
4) When the water is heated and is beginning to boil at a gentle simmer, (not a high rolling boil) put your potatoes in. You want to maintain the heat at this level.
If the temperature is too high, your potatoes will fall to bits before the center is cooked.
5) You will need to keep boiling those potatoes for about 20 to 25 minutes. You can poke a knife into the center of the potato to test if it is soft. (if unsure, it is better to have overcooked potato than undercooked potatoes)
6) Drain the potatoes out onto a colander to make sure as much water as possible is removed. Pour out all of the water from the pot and make sure there is no residue water. (it will usually steam off in 15 to 20 seconds)
7) Put your potatoes back into the pot, and use a potato masher to break up the potato pieces.
We just want to do enough to break up the large pieces.
IMPORTANT: Do not over mash. Overmash makes a gooey mashed potato.
8) Put in butter and mash on top of that. The butter should melt quickly and we want to mash that melted butter into the potatoes
9) pour in the milk and instead of the mashing motion with your masher, we want to gently stir the milk into the potatoes.
10) Add in salt and pepper
11) use a WIRE WHISK to whisk the potato so it becomes soft and fluffy usually will only take 15 to 20 seconds worth of whipping.
12) taste to adjust for salt and pepper
I hope you every success with this OP :)
無標題
[12/02/23(四)17:07 ID:61ouQj7.]
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No.1188
非常謝謝大家的幫忙!!!
已經找到問題了是電鍋太老舊 所以都蒸不熟
換了新電鍋後就成功了!
那電鍋從我出生一直用到現在...真是辛苦他了...
無標題
[12/03/08(四)06:57 ID:qMPkyUDo]
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No.1207
>>No.1188
這還沒完。做馬鈴薯泥本就應該先用完整帶皮的馬鈴薯來煮。切細的話,澱粉會流失到水中,使馬鈴薯變脆,好似加熱也不熟。水越多、切得越細,澱粉流失的效應越明顯。想要搗出最糯的馬鈴薯泥,就不能切。
( ⊙_ゝ・) <之所以換新電鍋能夠成功,大概是新電鍋熱效快,澱粉還沒流失許多,馬鈴薯已經熟透。但切細的方法仍然是錯誤的。
(03/08 06:59 SSoWUDqk)
( ゚∀゚) <沒聽過這樣的說法,親身做下去也沒這種問題
(03/08 19:51 dCBCUhIo)
( ゚∀゚) <就算"澱粉流失效應"是真的,切丁後煮,烹調時間縮短了,也不會澱粉流失太多
(03/08 19:53 dCBCUhIo)
( ゚∀゚) <除非有人閒到把馬鈴薯刨絲再煮啦...不然薯種挑對了,奶油量又足夠的話,真是隨便弄隨便好吃啊
(03/08 19:54 dCBCUhIo)
( ゚∀゚) <Dude you have to peel your potatoes, don't be silly, you can't mash potatos with their skin on
(03/10 21:26 xIOIb7/Y)
( ⊙_ゝ・) <Darling! Don't you know you can peel the potatoes after cooking?
(03/11 10:38 SSoWUDqk)
( ⊙_ゝ・) <Just don't be an idiot.
(03/11 10:39 SSoWUDqk)
( ゚∀゚) <haha good luck with that. I don't think peeling it afterwards will work.
(03/17 23:32 xIOIb7/Y)
( ゚∀゚) <oh, and video record you cooking mashed potatoes with skin on and showing me it works. Else, GTFO
(03/17 23:34 xIOIb7/Y)
( ⊙_ゝ・) Frog in the well. I don't have to show you how it works. You just bet.
(03/18 08:26 SSoWUDqk)
( ゚∀゚) <hahaha right dream on. enjoy your substandard mash potatoes
(03/18 17:48 xIOIb7/Y)
( ⊙_ゝ・) <Well, just keep on your ignorant laughing.
(03/19 01:42 SSoWUDqk)
( ゚∀゚) <這樣也能吵o_O煮前煮後去皮都一樣啊...
(03/22 17:55 dCBCUhIo)
( ゚∀゚) <if you let the potato cool too much (so that you can remove the skin), it is harder to get a fluffy consistency. That's why you peel the potatoes, unless you want to go rustic style.
(03/22 21:44 xIOIb7/Y)
( ゚∀゚) <SSoWUDqk obviously didn't pay attention in culinary school. trying to be hot shit on an image forum
(03/22 21:45 xIOIb7/Y)
( ゚∀゚) <那個...為什麼要待涼後才去皮呢...薯蓉器壓下去就可以把皮撿起來啊..
(03/23 10:36 dCBCUhIo)
( ゚∀゚) <就算沒薯蓉器,用布包住馬鈴薯扭幾下就能把皮剝下來了,也沒有很麻煩吧
(03/23 10:37 dCBCUhIo)
( ⊙_ゝ・) <With your ignorant words, I can only assum that you haven't even touched a real potato. You'd better try it out yourself and get to know how it works.
(03/24 11:31 uNJf3WZk)
( ⊙_ゝ・) <What xIOIb7/Y doesn't know, doesn't exist for him, either.
(03/24 11:34 uNJf3WZk)
( ゚∀゚) <uNJf3WZk Still living at home I guess. Quit relying on your mom
(03/24 20:06 xIOIb7/Y)
( ⊙_ゝ・) <I'm not like you, son. Be a fool yourself.
(03/25 01:12 uNJf3WZk)
( ゚∀゚) <uNJf3WZk well good for you. I see you've run out of arguments to resort to ad hominem name calling. The joke's on you :)
(03/29 12:59 PRstbJ8M)
( ⊙_ゝ・) <PRstbJ8M It was you who first turned towards to ad hominem. And you haven't even made any point yet.
(04/02 06:04 wtAroH1U)
( ⊙_ゝ・) <If you want some "name calling", fine, you son of the bitch, get off your mother's tit and go get a life. How you like it?
(04/02 06:05 wtAroH1U)
σ`∀´) <PRstbJ8M So this is the bonus you are anxious to, huh?
(04/02 06:07 wtAroH1U)
Σ( ゚д゚)ㄏ Holy shit look at the imminent shitstorm. PRstbJ8M don't feed the troll
(04/02 20:04 8SJqfkVg)
( -д-) <PRstbJ8M He called for it and now he's got it.
(04/03 02:12 wtAroH1U)
( -д-) <Obviously he has no life and just want to have some fun by trying to provoke the others.
(04/03 02:16 wtAroH1U)
( -д-) <PRstbJ8M He used the F-word first. Though I'm not really angry, I've decided to give him what he earns.
(04/03 02:18 wtAroH1U)
無標題
[12/03/11(日)00:37 ID:tKEt5SmM]
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No.1208
馬鈴薯切小塊加一小匙米酒
微波爐大火8分鐘
馬鈴薯泥做好了。
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