肉錘
肉錘，廚房用的錘子，以金屬製造，錘頭兩邊有鐵錐凸出，用之錘向肉類可使肉塊變嫩[1]。使纖維軟化，使肉更容易咀嚼和消化。[2]它在準備特別堅硬的牛排時很有用，在烤或煎肉時效果很好。[3]它也用於「搗碎」炸雞排、帕洛米拉肉排和炸肉排等菜餚，使它們更寬更薄。
參考
[编辑]- ^ Madhusankha, G. D. M. P.; Thilakarathna, R. C. N. Meat tenderization mechanism and the impact of plant exogenous proteases: A review. Arabian Journal of Chemistry. 2021-02-01, 14 (2): 102967 [2023-12-12]. ISSN 1878-5352. doi:10.1016/j.arabjc.2020.102967
. （原始内容存档于2023-05-19） （英语）.
- ^ Madhusankha, G. D. M. P.; Thilakarathna, R. C. N. Meat tenderization mechanism and the impact of plant exogenous proteases: A review. Arabian Journal of Chemistry. 2021-02-01, 14 (2): 102967. ISSN 1878-5352. doi:10.1016/j.arabjc.2020.102967 （英语）.
- ^ Gwyther, Pamela. The Beginner's Cookbook. Bath, UK: Parragon Publishing. 2001: 13. ISBN 1-4054-3689-1. OCLC 233261474.
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