Rita Shum

A blog with recipes and sharings about homemade food, healthy cooking, food science and microgreens

Showing posts with label parchment paper recipe焗爐紙食譜. Show all posts
Showing posts with label parchment paper recipe焗爐紙食譜. Show all posts

16.5.16

無水料理: 紙包酸豆虹鱒魚 Waterless cooking: Parchment wrapped rainbow trout with capers and dill

13:22 Posted by Rita Shum , , , , No comments

Vermicular鑄鐵煲食譜: 購買了澳洲空運虹鱄魚，只要食材新鮮，以最簡單的方法烹煮是最好味。方便快速，用焗纸包好放入鎖水强的煲，細火烹煮便可。肉嫩油脂香，原汁原味。加入酸豆更有中和魚油的肥膩感。

食譜使用26cm, 黑色淺身V煲。足夠放入整條魚。先掃一層薄油可保護黑裡琺瑯呀！沒有虹鱄魚，雪魚扒，三文魚尾，三文魚扒也適合。

29.10.15

紙包白松露油酸豆白鱈魚 Parchment wrapped French cod fish with white truffle oil and capers

16:34 Posted by Rita Shum , , , , , No comments


用焗爐紙(parchment paper)包起食材放入焗爐焗是非常方便快捷的做法。也大大保留食材的水份。是懶人菜之選。有一㸃要留意, parchment paper和wax baking paper是不一樣的。前者稍貴一㸃, 有防黏塗層。而且可耐熱高逹210度, 抗濕能力也强。好適合作紙包菜式及焗爐使用。後者有蠟面, 能防黏著也耐濕。但不能置於高温中, 蠟會溶解於食物,也產生怪異味道。