給入廚新鮮人的大廚小貼士 (2) Cook Like a Master Chef (2) - Tips for Kitchen Novice (Chinese-english Bilingual) - Tapa blanda

Sinopsis

"Since “Cook Like a Master Chef – Tips for Kitchen Novice” was published, it’s been topping the sales chart all along. In this sequel to the same title, nationally-accredited master chef Alvin Liu once again shares with all novice cooks his very own experiences on culinary art, this time alongside his former student at IVE, Chef Kenny Lam, for the most headaches faced by every cook. Here’s a preview of their insightful - Rubbery chicken wings? Slow-cook them in marinade and they’d stay succulent. - Something fishy going on? Dried tangerine peels actually work better than ginger in covering fishiness. - Beancurd sticks stiff like a baton? Because you didn’t let them take a hot spring bath. The two master chefs also shed new lights on picking the best ingredients, so that you’d eat healthily and have the ultimate peace of mind. 《給入廚新鮮人的大廚小貼士》出版後，一直高踞暢銷書榜。今次國家級大廚廖教賢師傅再接再厲，夥拍於IVE任教時的愛徒林勤樂師傅，針對入廚人士的疑難雜症，寫出實用貼士： - 雞翼嚡過擦膠？用滷水浸熟就確保嫩滑。 - 魚腥味揮之不去？陳皮比薑更能辟味。 - 枝竹煮極不腍？因為你未幫它浸溫泉。 兩位師傅還會教你選擇新鮮靚食材，讓你吃得健康又安心。"

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