1.多孔的水果
2.多層兔肉.
3.切成大片的牛肉
4.烹飪切成大片的鱈魚時,不需要把它攤平.
5.在65.5℃的溫度下真空低溫慢燜,分解膠原蛋白的同時還能保留所有汁水,如同傳統(tǒng)悶燒一樣保持肉質(zhì)的鮮嫩,味道卻更加可口.
英語翻譯
英語翻譯
1.porous fruits 2.layers of rabbit 3.medallion of beef 4.if you are cooking a medallion of cod,you don't want to flatten it out.5.cooking a braise cut sous vide at 65.5℃ for a longer time,however,serves to break down the collagen without squeezing out all the juices,resulting in meat that is as tender as that from a traditional braise but more flavorful.求高手翻譯.
1.porous fruits 2.layers of rabbit 3.medallion of beef 4.if you are cooking a medallion of cod,you don't want to flatten it out.5.cooking a braise cut sous vide at 65.5℃ for a longer time,however,serves to break down the collagen without squeezing out all the juices,resulting in meat that is as tender as that from a traditional braise but more flavorful.求高手翻譯.
英語人氣：921 ℃時間：2019-10-26 23:30:24
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