Monday, March 26, 2007

失敗的維也納炸豬排

今天到超市買了麵包粉和一些做維也納炸豬排需要的材料,晚上第一次試做,結果因為鍋子溫度太高竟然煎第一面就焦黑... 我的藉口是鍋子太爛! 那是今天才在超市買的便宜不沾鍋,因為內層是鋁,可能溫度上升比平常用的不銹鋼鍋快,所以火侯拿捏不準. 焦的就不用拍照了. 改天再試,一定要成功!
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1 comment:

Anonymous said...

Wenn you koch "Wiener Schnitzel",
you muss use very much oil, at least 2-3 CM hoch, and the temperatur is about 170 C.Very imprtant is the "panade", you muss make them " Wappen".

March 30, 2007 at 9:54 AM

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