10月 27, 2007

失敗之作

近期有很多失敗之作。

【個案一】

煮了這個「鴨汁海參」,但汁不夠濃,海參不夠軟身,汁液沒法黏在海參上。

用鴨淆的「double consommè」實屬多此一舉,湯煮得太久味道變得怪怪的。

幸好鴨胸煎得不錯,味道也很好。

其實要食物好吃,何需大費周章?





【個案二】

柏根地燉牛肉 (Bœuf bourguignon)是法國里昂菜(Lyonnais)的經典。

Paul Bocuse 是近代法國菜的經典人物,被譽為是20世紀法國最偉大的主廚之一。植根於里昂。

本來,經典的里昂菜由經典的里昂主廚所撰寫的食譜一定不差,可是卻大失所望。

不過,我想是我的問題吧?

其實這個菜的汁很好,只是用後腿眼肉(eye of round)實在太瘦,像吃乾柴一樣。

其實之前也作過這菜,用了上好的肋眼(rib eye),而且非常好吃。

看來,忠於食譜,得付上代價...

【個案三】

同樣出自於 Bocuse,同樣很「硬」。

問題在於那層皮,差點連刀也折斷了 :P

標籤:

8 Comments:

At 9:46 下午, Anonymous 匿名 said...

Nonetheless, if you provide room and board, I'll be the first one to sign up or make reservation!

just imagine all those food!!!

AC from CA

 
At 7:23 上午, Anonymous Andrew said...

Ditto! Nice presentation with that Sea Cucumber with Duck Sauce dish!

What was that last dish? Was it an apple tart?

 
At 12:21 下午, Blogger euqus said...

Thanks guys! Doors are always open! Just give me a shout when you are in town :)

Andrew, yup, you got it! That's an apple tart.

It turns out that it's all my fault--I worked too much on my dough...

 
At 1:15 上午, Blogger Ah Yui said...

看起來挺不錯呀! 你們這些鐵廚太講究了…

 
At 5:09 下午, Blogger euqus said...

haaa. thanks :P

 
At 10:24 下午, Anonymous Chris Wong said...

失敗乃是成功之母呀

 
At 11:59 下午, Blogger 股惑天王BaBa said...

全部D樣都好得wor~~~

 
At 3:16 下午, Blogger euqus said...

Thanks 股惑天王, but they only look good :)

 

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