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KingStone

【繁體】大廚不傳烹調祕訣800招(全新增訂版)

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KingStone

【繁體】大廚不傳烹調祕訣800招(全新增訂版)

Name: 【繁體】大廚不傳烹調祕訣800招(全新增訂版)
Brand: KingStone
SKU: 3136160991
Price: 27.73 USD
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内容簡介

【廚房烹飪經典 暢銷十餘年全新增訂版！】

內容最廣、好評最多
烹調技術指導聖經
更全面、更實用、更科學

選料、加工、熬湯、料理、調味，
大廚私房祕技大公開
知識、理論、實用兼備

800個科學觀點破解料理美味的關鍵
以現代食品科學原理，結合烹飪實踐過程，
從食材挑選與處理、到烹調技巧與調味，
下鍋、起鍋，每個烹飪細節都有最科學的解說！
一書在手，解決所有廚房裡的問題！

一本針對一般大眾設計的廚房必備工具書

我深深覺得，烹調是一門綜合性的科學。烹調時，我們常被一些看似簡單，卻學問不小的問題所困擾，而坊間流傳的一些烹調小祕訣，又往往不了解其中的原理。這時，如果手邊有一本《大廚不傳烹調祕訣800招》，遇到無法處理的陌生食材或問題，就可以隨時翻閱，可說是廚房的好幫手！──美食烹飪家林美慧

關於「畜、禽肉類」食材：
為什麼剛宰殺的牲畜肉不要吃？
牛肉怎麼保鮮最好？放太久如何處理？
為什麼要橫切牛，斜切豬，順切雞？
為什麼醃過的肉不宜油煎和油炸？

關於「海鮮類」食材：
如何將魚去骨、去皮、取魚肉？
什麼魚適合糖醋、清蒸或乾燒？
如何去除蝦子的腥味？干貝怎麼料理最鮮嫩？
怎麼刻花枝最漂亮？

關於「蔬菜類和水果類」食材：
如何防止水煮蔬菜的營養素流失？
為什麼爛薑不能吃？
如何防止洗草莓時變色？
為什麼炒洋蔥要加麵粉？

關於「南北乾貨」食材：
魷魚、蝦仁、海參、魚皮等乾貨，怎麼漲發最快速？
浸泡乾香菇為什麼不能用熱水？
油發乾料時如何掌握油溫？
為何不要用冷水漲發乾蓮子？

關於「調味料」的使用：
牛肉加醋、海鮮加醋、炒菜加醋，各有什麼妙用？
攪拌肉餡時，為何一定要依序加入調味料？
為什麼鹽可以去除豆製品的異味？
酒在烹調中除了去腥，還有什麼作用？
小蘇打粉、鹼水，在料理過程中有什麼功能？

關於「烹調方式」的運用：
怎麼切、怎麼洗，可以減少食材營養流失？
如何在掛糊、上漿和勾芡時不會一團混亂？
適合短時間加熱的烹調方式有哪些？
適合長時間加熱的烹調方式有哪些？
如何用「目測法」掌握油溫？

Part 1　食材的選擇與初加工
001 辨識肉質老嫩的訣竅 16
002 各種瘦肉的脂肪含量 16
003 精肉適合炒、爆、溜等烹調方式 16
004 肥瘦相間的肉類適合燒、燜、燉、煮 17
005 不同部位的牛肉柔嫩程度不同 18
006 牛肉放太久的處理方法 18
007 涮羊肉的選料要求 18
008 剛宰殺的肉質味道不鮮美 19
009 雞肉和鴨肉的比較 20
010 圈養與放養禽類的肉質差異 20
011 雞的部位和烹煮方式 21
012 烏骨雞的營養價值比普通雞高 21
013 適合做沙鍋頭尾的魚 22
014 適合炒魚絲、魚片的魚 22
015 適合燉湯的魚 22
016 適合做魚丸的魚 23
017 適合乾燒的魚 23
018 適合清蒸的魚 23
019 適合做成糖醋的魚 23
020 去骨去皮取魚肉的方法 23
021 巧用小魚頭 24
022 巧用鮮魚白（魚膘） 24
023 挑選螃蟹的技巧 24
024 蒸蟹時蟹腳不脫落的祕訣 25
025 水麵筋、油麵筋和烤麩的區別 25
026 動物性食材要急速冷凍保鮮 25
027 牛肉保鮮的技巧 26
028 依烹調方式選取適宜的牛肉部位 27
029 羊肉的部位及適宜的烹調方法 27
030 動物肝臟保鮮妙招 28
031 豆腐保鮮妙招 28
032 市售豆腐營養價值比較 28
033 正確解凍的方法 29
034 善用微波爐解凍食物 30
035 解凍後的食品不宜再次冷凍 31
036 肉類冷凍過久會降低鮮味 31
037 牛奶不宜冰凍後食用 31
038 新鮮豌豆冷凍前應汆燙 32
039 用不同比例的鹽水浸泡食物 32
040 蛋品保鮮的訣竅 33
041 新鮮蔬菜不宜久存 34
042 大蔥「怕動不怕凍」 35
043 漂洗冷凍蝦仁的技巧 35
044 去除鮮蝦腥味的技巧 35
045 去除豬肝腥味的技巧 36
046 鹹肉退鹽法 36
047 處理火腿的方法 36
048 漂洗貝類的技巧 37
049 用冷水煮可去除肉腥味 37
050 禽肉、畜肉汆燙後應馬上烹煮 38
051 去除帶魚鱗片的技巧 38
052 去除帶魚腥味的方法 38
053 去除河魚土腥味的方法 38
054 去除黃魚腥味的方法 39
055 用筷子巧除黃魚內臟 39
056 處理魚時防滑的方法 39
057 去除甲魚、白鱔、黃鱔黏液的方法 40
058 去除羊肉膻味的方法 40
059 去除鴨肉腥味的方法 41
060 去除豬腰臊味的方法 41
061 剔除豬腦血筋的方法 41
062 清洗豬肚、豬腸的方法 41
063 兔肉在烹調前要用清水浸泡 42
064 不能用熱水清洗豬肉 42
065 除去苦膽苦味的方法 42
066 橫切牛、斜切豬、順切雞的技巧 43
067 順著肉紋切絲、橫著肉紋切片的技巧 43
068 燒煮牛肉要切大塊 44
069 炸豬排應先將肉切厚片，再拍成薄片 44
070 汆、涮的肉片要薄，爆、炒的要厚 44
071 讓肉片口感鮮嫩多汁的技巧 45
072 腰子切片的技巧 45
073 切出漂亮腰花的技巧 45
074 烹煮全雞時的刀工處理 45
075 烹煮雞腿、豬腳時皮面宜留長 45
076 手工剁的肉餡比機器絞的更鮮美 46
077 剁丸子肉餡的技法 46
078 切水晶豬皮凍要用抖刀法 46
079 切熟蛋的技巧 47
080 切熟肉的技巧 47
081 烹煮整條魚的切段刀法 47
082 蝦泥不宜剁得太細 47
083 魷魚、墨魚刻花刀的方法 47
084 切魚時皮朝下，切雞、鴨時皮朝上 48
085 切魚絲、魚片的方法 48
086 魚絲不宜切得過細 48
087 切竹筍的方法 49
088 冬筍易著色入味的方法 49
089 莖葉類蔬菜不宜切得太細小 49
090 西瓜去子的切法 49
091 切芒果的方法 50
092 切蔥末的方法 50
093 切薑的方法 50
094 切洋蔥、大蔥不流淚的方法 51
095 切麵包和蛋糕的技巧 51
096 家禽退毛、燙毛的方法 51
097 拔鴨毛的要領 52
098 清洗芝麻快速又乾淨的方法 52
099 清洗新鮮蘑菇的訣竅 52
100 乾蘑菇除沙的方法 53
101 快速洗淨木耳的方法 53
102 快速摘洗韭菜的方法 53
103 蔬菜要先洗後切並立即烹煮 53
104 含草酸的蔬菜應先水煮再烹調 54
105 防止蔬菜水煮時流失營養的方法 55
106 做菜餡時不要把菜汁擠乾 56
107 讓蔬菜恢復新鮮的方法 56
108 鮮薑保鮮的方法 57
109 保存蒜的方法 57
110 醃漬過熟蔬菜的方法 57
111 取蛋白的方法 57
112 剝栗子殼的方法 58
113 番茄去皮的方法 58
114 核桃仁去皮的方法 58
115 馬鈴薯去皮的方法 58
116 芋頭去皮不癢的訣竅 59
117 擠檸檬汁的訣竅 59
118 瓜果不宜接觸鹽和鹼 59
119 雕刻好的食物應放入明礬水中保存 59

Part 2　烹調的衛生與健康
120 預防細菌性食物中毒的方法 61
121 不可任意烹煮河豚食用 61
122 不宜生吃淡水魚 61
123 不宜食用死鱔魚、死甲魚、死蟹 62
124 吃蟹的禁忌 62
125 吃蟹前要「三除」 63
126 不宜食用的禽、畜器官 63
127 不宜食用的魚器官 64
128 豬肝在烹調前要反覆用清水浸泡 65
129 不宜食用太鮮嫩的炒豬肝 65
130 不宜吃未煮熟的涮羊肉 65
131 不宜吃沒有煮熟的鱔魚 65
132 醃肉不宜高溫油煎和油炸 66
133 生吃雞蛋對人體的危害 66
134 不宜吃毛蛋、臭蛋、染色蛋 67
135 海帶用清水浸泡可除去金屬汙染物 68
136 去除農藥殘留的方法 68
137 水果簡易消毒法 69
138 扁豆必須煮至熟透 70
139 食用新鮮金針容易中毒 70
140 預防食用新鮮金針中毒的方法 71
141 不宜生食鮮藕 71
142 未成熟的青番茄勿食用過量 71
143 不宜食用已腐爛的薑 71
144 不宜食用生木耳 72
145 預防毒蘑菇中毒的方法 72
146 不能吃發芽、變綠的馬鈴薯 72
147 有酒味的南瓜不宜食用 73
148 不宜生吃紅薯 73
149 食用野菜要適量 73
150 醃菜時要醃透才可食用 74
151 泡菜含鉛的原因 74
152 苦杏仁必須反覆用清水浸泡 75
153 易被黃麴毒素汙染的食物 75
154 少吃煙燻製品 76
155 不宜食用已變質的油 76
156 食用油不宜反覆加熱 76
157 炸油的處理方法 77
158 焦糊的食物對人體有害

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