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鶏の胸肉や豚のモモ肉など、脂身の少ないお肉を料理すると、パサつきや硬さが気になりますよね。お肉を柔らかくする裏技はいろいろありますが、その中でも特に簡単でおすすめなのが「ブライン液」を使う方法です。何やら特別な液体のように聞こえますが、実は身近な材料だけであっという間に作れる魔法のような液体なんです♪ もっと見る


醤油麹 レシピ・作り方


Heart-Healthy Cooking: Oils 101

Great site for determining which oils to cook with depending on what you're making and at what temperature

手殘也會做:結晶蜜應用~蜂蜜肉桂抹醬 – 蜂蜜小確幸-蜂蜜的生活知識庫

Ponzu Sauce | Chef Taro

All About Real Fresh Wasabi

Wasabi is a member of the Brassicaceae family, which includes cabbages, horseradish, and mustard. It is also called Japanese horseradish, although it is not actually from the horseradish species of plants. Its root is used as a condiment and has an extremely strong flavor.Wasabi is generally sold either as a root which is very finely grated before use, or as a ready-to-use paste in tubes similar to travel toothpaste tubes.Fresh wasabi leaves can be eaten,having the spicy flavor of wasabi…